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김영숙(Young-Suk Kim),정연화(Yeon-Hwa Jung),전순실(Soon-Sit Chun),김무남(Mu-Nam Kim) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.3
변온조건하에서 녹차를 저장하였을 때 수분활성에 따른 browning development를 반응속도론적으로 고찰한 결과 brownung development는 영차반응으로 증가하였으며, 반응속도는 수분활성이 높을수록, 저장속도가 높을수록 빨랐고, 각 수분활성에서의 활성화 에너지는 1.5~2.4Kcal/mole, Q_(10)치는 1.07~1.12였다.<br/> Accelerated shelf-life test로부터 구한 25℃에서의 shelf-life는 57~113일의 범위였으며, 온도와 수분활설이 증가함에 따라 단축되었다. 변온조건에서의 실측치와 예측치를 비교한 결과 유효온도차는 2.66~5.64℃였고, shelf-life는 예측치가 높게 나타났으나 이 방면의 연구가 더욱 진행된다면 변온저장의 결과를 효율적으로 예측할 수 있을 것으로 예상된다. Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated through the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and results in progressive development of brown pigments in the affected food systems.<br/> The present study was designed to utilize a kinetic apporach to analyze the effect of temperature and water activity on the browning development in green tea. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35, 45 and 55℃. Anthor portion of the sample of which the water activities were controlled in the same manner was stored at 35 and 55℃ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT).<br/> The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged 1.5~2.4Kcal/mole and Q_(10) values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at 25℃, the time to reach 1.02 O.D./ g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.
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