Improvement of the Quality of Dried Wild Vegetables by Micro Oil Sprayed Thermal Air Technique

• 영문명: Improvement of the Quality of Dried Wild Vegetables by Micro Oil Sprayed Thermal Air Technique
• 발행기관: 한국자원식물학회
• 저자명: Yonghyun Kim Yunmi Park Chul-Woo Kim Uk Lee Hyun Ji Eo
• 간행물 정보: 『한국자원식물학회지』제35권 제6호, 778~784쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.12.31

영문 초록

Wild vegetables, such as Cirsium setidens, and Aster scaber, are commonly distributed as dried materials because the wild vegetables lose their freshness quickly after harvest and distribution. Dried wild vegetables require rehydration to use as a food ingredient, and the quality of rehydrated wild vegetables is affected by pre-drying and drying methods. Here, we introduce the newly developed pre-drying and drying method, termed “micro oil sprayed thermal air (MOTA) technique”. The three wild vegetables processed by the MOTA technique showed improved rehydration rate and reduced time to achieve maximum rehydration rate. Color characteristics were also improved in C. setidens. These results indicate that the MOTA technique improves the overall quality of rehydrated wild vegetables. It is expected that our findings could enhance the marketability of dried wild vegetables by improving overall quality and reducing preparation time.

목차

Introduction

Materials and Methods

Results and Discussion

Acknowledgements

Conflicts of Interest

References

키워드

Aster scaber Cirsium setidens Thermal air treatment Wild vegetables