양식산 염장미역 및 건조미역의 최적 가공조건

Salting and drying conditions of cultured sea mustard, undaria pinnatifida

This study on the stability of chlorophyll in sea mustard, Undaria pinnatifida, during blanching, salting and air drying was carried out. Raw sea mustard was blanched for 30 seconds in the various temperature. The blanched product was salted with table salt after centrifuged after 48 hours for dewatering. In addition, sea mustard was dried in a drier to make clear the dehydration mechanism during the forced air drying. The drier was designed to controll the temperature, relative humidity and velocity of air. The most effective blanching temperature and time for maximal residual amount of chlorophyll was 90℃ and 30 seconds. The soaking in 1% chemical solution for 20 minutes showed more desirable results than blanching in 1% chemical solution. Oyster shell powder, reed ash and 0.5% Ca(CH₃CO₂)₂with 0.5% MgCO₃solutions were more effective than the 1% solution of other chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 25% in w/w. The amount of total organic acid and volatile acids revealed no correlation with the amount of added salt. The optimal condition during drying at 80℃ and 90℃ with different relative humidities was effective at 80℃ with 30% relative humidity.