Dehydration of Solid Food Material Immersed in Fluidized-Bed

유동층(流動層)에 의한 고체식품(固體食品)의 건조(乾燥)

Squid was dried on the fluidized-bed in the drying chamber filled with solid particles which were also fluidized with hot-air, and effects of the fluidized particles, the squid's height from the grid and the drying temperature on the drying rate and quality of the squid were observed The mechanism of moisture transfer during the falling rate period was also derived. 1. Sodium chloride was found to be the most suitable fluidized particles and at an air velocity of 3.8 m/sec, optimal fluidization state of this particle was obtained. 2. Uniform profiles of temperature were obtained at a point 4 cm above the grid and the location of squid on the fluidized-bed observed to be suitable when it was 4 cm above the grid. 3. At an air velocity of 3.8 m/sec and when the location height of the squid on the fluidized-bed was 4 cm, the optimal temperature for the drying time which is required to reduce the moisture from 80.8% to 18-22% was 8.5 hours. 4. Drying data followed the empirical equation of unsteady state diffusion $log\;(\frac{W-We}{Wc-We})=-m{\theta}$ in the region of the moisture contents measured and the drying constant (m) was calculated as $0.32hr^{-1}$. These results suggested that the migration of moisture during the falling rate period is due to a diffusion type mechanism. 5. The short constant rate period was observed in the early stage and thereafter, drying was controlled by the falling rate period, and the time ratio of the fluidized bed drying to the through circulation drying for reducing the squid's moisture contents to the same level at the same drying temperature was 1 : 1.4 6. Comparisons of fluidized-bed dried squid and sun dried squid in sale showed that there was no significant change in qualities such as external appearance and hydrogen ion concentration of dry product.

고체입자를 열매체로 유동화시킨 유동층내에서 오징어를 고정시켜 건조시킬 때 유동화입자, grid로 부터의 오징어 고정위치, 온도가 오징어의 건조속도와 품질에 미치는 영향을 검토하였으며 또한 감율건조기간중 수분의 이동 메카니즘을 추론하였다. 1) 유동화입자로는 식염이 가장 바람직했고 풍속 3.8 m/sec에서 최적 유동화상태를 얻었다. 2) 유동층내에서의 균일온도 분포는 grid로 부터 4 cm 이상거리에서 얻었으며 따라서 오징어의 고정위치는 이 거리 이상에서 바람직한 것으로 관찰되었다. 3) 풍속 3.8m/sec, grid로부터 4 cm 이상되는 오징어의 고정위치에서 건조속도에 대한 최적온도는 $35^{\circ}C$에서 얻었으며 이 조건에서 초기수분 80.8%로 부터 최종수분 $18{\sim}22%$까지 건조하는 데 소요되는 시간은 8.5시 간 이었다. 4) 건조자료는 측정된 수분함량범위에서 비정상상태의 확산방정식 $ln{\frac{(W-We}{(Wc-We)}=-m{\theta}$의 경험식에 따랐으며 m의 값은 $0.32hr^{-1}$로 계산되었다. 또 이들 결과는 감율 건조기간중 수분의 이동이 액체확산에 의한 것임을 시사했다. 5) 오징어의 건조는 초기 짧은 시간 동안만 항율건조되고 그 이후는 감율건조에 의해 지배되는 것으로 나타났으며 동일온도에서 동일잔존수분까지 건조시키는 데 소요되는 유동층건조에 대한 통기 열풍건조의 건조시간비율은 1 : 1.4였다. 6) 유동충건조된 오징어 제품은 시판 천일건조 오징어 제품과 비교하여 품질상 유의차가 없었다.