본 연구는 증절간 고구마 제조를 위하여 냉풍건조 방법을 이용하여 건조조건별 증절간 건조 고구마의 건조특성, 물성 및 관능적 특성을 연구하였다. 건조시 수분함량은 48시간에서 4.98%로 가장 낮은 수치를 보였고, 색차에서 건조온도가 낮을수록, 건조시간이 짧을수록 L값이 높아졌으며 a, b, 값은 건조온도가 높을수록 건조시간이 길어짐에 따라 증가하는 경향을 보였다. 가용성 고형분은 건조 조건별로 19~70 의 범위를 나타내었고, 환원당은 98.7

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at . The lightness decreased, but the other color values (a, b, and ) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 , respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 , and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at for 48 h. The sensory evaluation score was high at , 40 h and at , 24 h. The optimum drying condition was predicted at , 32 h via response surface methodology (RSM).

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