플라스틱 포장재는 PE(polyethylene: 두께 0.1mm)와 PP (polypropylene; 두께 0.1mm)를 이용하였다. 포장재각각에 흑미 쌀 과자를 각각 5개씩 밀봉하여 온도 2, 습도 65%가 유지되는 저장고에 5개월 동안 저장하면서 1개월 간격으로 무게변화율, 색도, 경도, 수분 활성도, 산패도 등 물리ㆍ화학적 변화를 조사하였다. 수분 활성도와 무게 변화율 이외에 색도, 경도, 산패도 등은 저장기간 동안 두 포장재 처리구간 별다

Physical and chemical changes of black rice cake were investigated to determine its packaging material during storage. Black rice cake was packaged with polyethylene(PE) or polypropylene(PP) film and stored in RH 65% at 20 for 5 months. There were no differences between PP and PE films for color, hardness and rancidity during storage, while weight change and water activity were slightly different between two films. Weight and water activity of black rice cakes packaged with PE or PP were increased during storage. Weight change and water activity of PE were slightly higher than those of PP. In conclusion, quality changes of black rice cake packaged with flexible packaging materials were little different between PP and PE during storage.

• 이진철
• 김종대
• 은종방