광학적 방법에 의한 생식음료의 분산 안정성 측정

이주연¹, 목철균²^,^*

Dispersion Stability Determination of Saengshik Beverage by Optical Methods

Ju-Yeon Lee¹, Chulkyoon Mok²^,^*

¹(주)이롬 생명과학연구원

²경원대학교 식품생물공학과

¹Erom R&D Center

²Department of Food Science and Biotechnology, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, College of Engineering, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do 461-701, Korea, Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 11, 2010; Revised: Feb 08, 2010; Accepted: Feb 10, 2010

Published Online: Feb 28, 2010

Abatract

An optical method was introduced to investigate the dispersion stability of Saengshik beverages (SB) containing 3.7- 11.7% Saengshik powder (SP). Time course changes in backscattering light flux (BSLF) from SB were monitored by a Turbiscan. BSLF in the bottom and top layers of SB increased by forming sediment and foam, respectively, while that in the middle layer decreased by clarifying. With SP levels, sedimentation in SB was retarded, but the height of total sedimentation layer was increased. A logarithmic model was developed to fit to the changes in BSLF with time, showing determination coefficients of 0.979-0.988. The levels of SP in SB influenced the migration speed of the clarification front as well as the numbers of separated layers; 2 layers in SB containing 3.7% SP, 3 in 5.7-9.7%, and 4 in 11.7%. Formation of clear layers started after 17-29 min and continued for 22-53 min. The clarification was retarded most in SB containing 7.7% SP, indicating the most stable SP level for the SB preparation.

Keywords: saengshik; beverage; dispersion stability; optical method; sedimentation; clarification