건조조건이 다른 무채말랭이 및 무채말랭이 볶음의 품질특성

김지나,박영희,노윤영,김영,강민숙,Kim, Ji-Na,Park, Young-Hee,Noh, Yun-Young,Kim, Young,Kang, Min-Sook 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at $45^{\circ}C$ or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying ($45^{\circ}C$) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.

건조방법에 따른 무의 식이황화합물 성분변화

정경아,이창주 한국산업식품공학회 2023 산업 식품공학 Vol.27 No.4

Radish is a sulfur-containing compound containing the -S group, having bioactive functions such as anticancer, antithrombotic, antioxidant, and antibacterial properties, and is used as a health supplement and pharmaceutical material. This study aimed to compare changes in sulforaphane (SFN) content according to freeze-drying or hot-air drying conditions in Korean radishes. The color of frozen or hot-air-dried radish underwent a browning reaction due to heat treatment; the brightness (L) decreased from 89.3 to 56.1, and the redness (b) increased. The SFN content of freezedried radish was 13.2565 mg/g, the SFN of radish dried at 50o C was 2.64372 mg/g, and the SFN of radish dried at 80o C was 0.0678 mg/g, which was the highest in freeze-dried radish. Therefore, the SFN of radish was found to be insufficient in thermal stability, and freeze-drying was considered a suitable method for drying radish.

Determination of Drying Pattern of Radish Slabs under Different Drying Methods Using Imaging Process

( Dongyoung Lee ),( Seung Hyun Lee ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.2

Drying kinetics and pattern in the thin layer of radish slabs were determined in this study. Drying was performed in lab-scale combination dryer. Combination dryer has consisted of hot air temperature and velocity controller and microwave power supply that preset microwave power level could be manually controlled range from 0 to 1000 W. The applied hot air temperature and velocity was 5 m/s and 50 and 70 °C, respectively, and preset microwave power levels were 50 W. Radish slabs, approximately 40×40 mm in area and 5 mm in thickness, was used for the experiment. Drying kinetics of radish slabs under hot air drying, microwave drying, and microwave - hot air combination drying were compared and the drying pattern such as moisture evaporation pattern on radish slabs subjected to different drying methods was visualized with the application of hyperspectral image processing. As a result, an opposite drying pattern was obtained at hot-air drying and microwave drying. The dried samples by hot air had a higher moisture content at the center than the edge. In contrast, dried samples by microwave had a higher moisture content was observed in edge side. Hence, the combination of opposite drying pattern led to the results that a relatively uniform drying pattern of radish slabs during the drying process. In particular, drying uniformity was improved when simultaneous hot air temperature at 70 °C and microwave drying. The results showed that drying uniformity of radish slabs could be improved by combined hot air and microwave drying method, with the advantages of shortening drying time.

Determination of Drying Characteristics of Radish under Microwave Drying

( Dong Young Lee ),( Hyung Gyu Park ),( Choi Woo Bin ),( Seung Hyun Lee ) 한국농업기계학회 2017 한국농업기계학회 학술발표논문집 Vol.22 No.2

Dried agricultural product have received a great attention from consumers because of easy use for cooking. Several drying technologies such as hot air, vacuum, infrared, and freezing have been widely applied in commercial sites for producing dried products but have inherent limitation for retaining nutritional values and color. Combination drying technology has been developed for overcoming limitation and producing high quality dried agricultural product; however, there was a lack of research regarding microwave drying mechanism for specific agricultural products. Therefore, this study was intended to investigate microwave drying characteristics of radish. The domestic microwave oven was modified for microwave drying. The outlet fan was installed on the left upper side of the microwave oven for removing water vapor during the drying process. The applied microwave power levels for drying experiments were from 90 W to 900 W with interval of 90 W. Samples were cut into two fixed size shred shape (6 and 9 mm in thickness). Six well-known drying models were examined to select the suitable model for describing microwave drying curve of radish. A non-linear regression analysis was used to calculate model parameters and indices. The models were compared based on the coefficient of correlation and root mean square error. The results showed that drying time was decreased with an increase in microwave power. However, the dried product dried by 900 W was significantly shrink and indicated the worst value in terms of color. The Page model was in a good agreement with experimental drying data. The effective moisture diffusivity changes obtained from Fick’s diffusion method was between 8.98X10^-10m²/s and 2.010X10^-8m²/s. The moisture diffusivity was increased with an increase in microwave power.

가압볶음 무말랭이 열수 추출물의 항산화 효과

송영복 ( Yeong Bok Song ),최정선 ( Jeong Sun Choi ),이지은 ( Ji Eun Lee ),노정숙 ( Jeong Sook Noh ),김미정 ( Mi Jeong Kim ),조은주 ( Eun Ju Cho ),송영옥 ( Yeong Ok Song ) 부산대학교 김치연구소 2010 김치의 과학과 기술 Vol.13 No.-

The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK1 cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC50 for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 μg/mL, 896.10 and 566.98 μg/mL for superoxide anion radical, and 722.26 and 531.84 μg/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK1 at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK1 were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the anti oxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 mg/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

가압볶음 무말랭이 열수 추출물의 항산화 효과

송영복(Yeong-Bok Song),최정선(Jeong-Sun Choi),이지은(Ji-Eun Lee),노정숙(Jeong-Sook Noh),김미정(Mi-Jeong Kim),조은주(Eun-Ju Cho),송영옥(Yeong-Ok Song) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.8

무말랭이 및 가압볶음 무말랭이 열수 추출물의 항산화 효과를 in vitro와 LLC-PK₁ cellular system에서 살펴보았다. 무말랭이 열수 추출물과 가압볶음 무말랭이 열수 추출물의 라디칼 소거능을 IC??로 비교해 보았을 때 DPPH(646.70 vs 135.45 ㎍/mL), superoxide anion(896.10 vs 566.98 ㎍/mL) 및 hydroxyl radical(722.26 vs 531.84 ㎍/mL)에 대한 가압볶음 열수 추출물의 효과가 유의적으로 높은 것으로 나타났다(p<0.001). 이러한 유리기 소거효과는 LLC-PK₁ cell에서 pyrogallol, SNP 및 SIN-1 처리로 superoxide, nitric oxide 및 peroxynitrite를 생성하여 산화스트레스를 유발한 다음 무말랭이 및 가압볶음 무말랭이 열수추출물을 첨가하였을 때 농도 의존적으로 세포생존율이 증가하고, 과산화물 생성량이 감소하여 세포손상을 보호하는 효과가 관찰되었다. 가압볶음 무말랭이 열수 추출물의 산화손상에 대한 보호 효과는 무말랭이 열수추출물에 비해 모든 유리기에서 유의적으로 높았다(p<0.05). 이러한 무말랭이 열수추출물의 항산화효과는 무에 함유되어 있는 함황 물질, 유리아미노산, 배당체 등에 의한 것으로 생각되며 가압볶음 무말랭이 열수 추출물의 효과가 더 높은 이유는 무말랭이에 함유된 유효성분이 가압볶음에 의해 증가되고 더불어 볶음과정 중에서 생성된 maillard 생성물의 항산화성 때문으로 생각된다. 무말랭이의 환원당 및 유리아미노산 함량은 볶음 후 유의적으로 감소하였으며(p<0.05), 이에 반해 maillard 생성물의 중간산물인 5-hydroxymethyl-2-furfural(5-HMF) 함량은 무말랭이 열수 추출물에서는 검출되지 않았던 것이 가압볶음 무말랭이 열수 추출물에서는 0.57 ㎎/g이 측정되었다. 본 연구 결과가압볶음 무말랭이 차의 섭취는 체내 유리기에 의한 산화적 손상을 보호하는 효과가 높은 것으로 사료된다. The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK₁ cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC?? for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 ㎍/mL, 896.10 and 566.98 ㎍/mL for superoxide anion radical, and 722.26 and 531.84 ㎍/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK₁ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK₁ were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 ㎎/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

가압볶음 무말랭이 분말을 첨가한 쿠키의 품질특성 및 항산화 활성

정우신,배민환,육홍선 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.6

This study was conducted to evaluate the quality characteristics and antioxidant activities of cookies containing different concentrations (0, 2, 4, and 6%) of dried radish powder. The results showed that adding dried pressurized roasted radish powder caused a significant decrease in pH but no significant difference in cookie density. Cookie sweetness, moisture content, spreadability, and redness increased as the concentration of dried radish powder increased, but lightness, yellowness, and hardness decreased. Supplementation with dried radish powder increased total polyphenol contents, and the highest antioxidant activities, as determined using DPPH and ABTS radical scavenging activities, were obtained for cookies supplemented with 6% dried radish powder. FRAP assay-determined antioxidant contents significantly increased upon adding dried radish powder. Cookies containing 6% dried radish powder had the best physicochemical results. The study confirms the feasibility of producing healthy functional cookies containing dried radish powder. 본 연구는 DRP를 첨가[0%, 2%, 4%, 6%(w/w)]한 쿠키를 제조하여 쿠키의 품질특성 및 항산화 활성을 관찰하고 그 결과 기능성 쿠키로의 이용 가능성을 알아보았다. 실험 결과 쿠키의 밀도에서 DRP를 첨가한 쿠키와 첨가하지 않는 쿠키는 유의적인 차이가 없었다(P>0.05). 쿠키 색도는 DRP 첨가량이 증가함에 따라 a값이 유의적으로 증가했으며(P<0.05) L값과 b값은 유의적으로 감소하였다(P<0.05). 쿠키의 pH는 DRP 첨가량이 증가함에 따라 유의적으로 감소하였다(P<0.05). 쿠키의 당도 측정 결과 DRP 2%와 DRP 4% 사이에는 유의적 차이가 없었으며(P>0.05), 대체로 DRP 첨가량이 증가함에 따라 당도가 증가하였다. 퍼짐성 지수는 DRP 2%와 DRP 4% 사이에서 유의적인 차이가 없었으나(P> 0.05), DRP를 첨가하지 않는 쿠키보다 첨가한 쿠키가 유의적으로 증가하였다(P<0.05). 수분함량도 DRP 첨가량이 증가함에 따라 증가하였고(P<0.05), 경도는 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 쿠키의 항산화 활성을 측정한 결과, 총 폴리페놀 함량은 DRP 첨가량이 증가함에 따라 증가하였고(P<0.05) DPPH 라디칼 소거능은 DRP 2%와 DRP 4% 간에 유의적 차이가 없었으나(P>0.05), DRP를 첨가하지 않는 쿠키보다 유의적으로 높았고 DRP 6% 쿠키의 DPPH 라디칼 소거능이 유의적으로 가장 높았다(P<0.05). ABTS 라디칼 소거 활성은 DRP 6% 첨가 쿠키가 가장 높았으며, DRP 첨가량이 증가함에 따라 증가하는 것으로 나타났다(P<0.05). 환원력은 DRP 첨가에 따라 유의적으로 증가하였다(P<0.05). 품질특성 결과에서 6%를 첨가한 쿠키가 가장 부드러운 결과를 보였으며, 항산화 활성 결과에서 6%를 첨가하는 쿠키가 항산화 활성이 가장 높은 것으로 나타났다(P<0.05). 이상의 결과를 종합해 볼 때 DRP를 첨가한 쿠키를 만들 경우 DRP의 함량은 박력 밀가루의 6%를 첨가하는 것이 가장 바람직하였다.

Investigation of Drying Kinetics and Color Characteristics of White Radish Strips under Microwave Drying

( Dongyoung Lee ),( Jung Duk So ),( Hyun Mo Jung ),( Changyeun Mo ),( Seung Hyun Lee ) 한국농업기계학회 2018 바이오시스템공학 Vol.43 No.3

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity (D_eff), and activation energy (E_a) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity (D_eff) was determined from Fick’s diffusion method, and the Arrhenius equation was applied to calculate the activation energy (E_a). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated D_eff for both strip samples was from 2.907 × 10^-9 to 1.215 × 10^-8 ㎡/s. E_a for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.

Differential glucosinolate profi les of radish leaves in response to postharvest drying treatment

Solhui Lee,김종기,이진욱 한국원예학회 2021 Horticulture, Environment, and Biotechnology Vol.62 No.4

The aboveground parts of radish (Raphanus sativus L.) are typically discarded after harvesting the roots. However, numerous bioactive compounds have been identified in radish leaves, and dried leaf products have garnered attention as a health food owing to their high fiber content. Here, we assessed the morphological and physiological characteristics of the leaves of 14 commercial radish cultivars and the effects of postharvest drying treatment on their glucosinolate (GSL) contents. The morphological and physiological characteristics of radish leaves exhibited considerable variation, depending on the cultivar. ‘Baekbong’ and ‘Baekja’ presented higher values for the assessed morphological and physiological characteristics than other cultivars. ‘Baekja’ had the best growth parameters, including leaf length and fresh and dry weights, among the tested cultivars. The total and individual GSL content was the highest in the cultivars ‘Sincheongilpum’ and ‘Taebaek’ at harvest. However, after 10 d of postharvest drying in a greenhouse at ambient temperature, the GSL content was the highest in the cultivars ‘Cheongbok plus’ and ‘Taebaek’. The results of the multivariate data analyses indicated that ‘Taebaek’ is a highly distinctive cultivar in terms of shoot physiology, morphology, and GSL content. The GSL content and profiles were differentially affected by both radish cultivar and postharvest drying treatment.

Drying Characteristics of Radishes using Far Infrared Ray Dryer

( Bum Soon Park ),( Tae Hwan Kang ),( Jeong Hyeon Lee ),( Jong Min Choi ),( Chung Su Han ) 한국농업기계학회 2015 바이오시스템공학 Vol.40 No.1

Purpose: The purpose of this study was to establish conditions to dry a radish by examining the drying and quality characteristics depending on the air temperature and velocity of a far infrared conveyor dryer. Methods: A sample of weighing 6 kg was dried until the moisture content reached 15±0.5% (w.b.). Four temperatures (50, 60, 70, and 80°C) and three air velocity levels (0.4, 0.6, and 0.8 m/s) were employed as the drying factors. Results: The drying rate increased with the increase in the temperature and air velocity but decreased with time. However, the drying rate was influenced by temperature rather than velocity. At a temperature 50°C with a air velocity of 0.4 m/s, it took 350 min for the radish to dry which was the longest drying time; 80°C with a air velocity of 0.8m/s, it took 180 min for the radish to dry, which was the shortest drying time. △E (the color difference value) increased with the increase in temperature and air velocity. The browning and rehydration ratio increased as the temperature rose. Energy consumption decreased with the increasedtemperature and air velocity. Conclusions: Based on the results of this study, the best drying conditions for the radish weredetermined to be a temperature of 70°C with an air velocity of 0.8 m/s.