Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 15 Issue 3
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- Pages.207-210
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Drying Methods of Sea Foods 2. Fixed-Bed Drying of Cuttlefish
수산식품의 건조방법에 관한 연구 2. 갑오징어의 고정층건조
- HUR Jong-Wha (Department of Food Science and Technology, Gyeong Sang National University)
- 허종화 (경상대학교 식품가공학과)
- Published : 1982.08.01
Abstract
For the removal of initial water content in cuttlefish, the effects of fixed-bed drying condition on the drying rate were investigated, with following results. 1. The drying rate of cuttlefish dried at fixed-bed condition was also faster than that at natural convection type or hot air dryer.2. By controlling air temperature and its direction to cut-and-peeled sample the drying time can be reduced to 2 hrs. 3. Shirai's equation and Arrhenius' law were applicable to fixed-bed dried cuttlefish. Drying rate constant (k) by Shirai's equation, and Arrhenius' plot were as shown in Table 3, 4 and Fig.3, respectively.
갑오징어 우리나라에서 비교적 맏이 어획되어 대부분 천연건조에 의해 가공되고 있다. 갑오징어의 고정층 건조를 실시하여 건조 속도 및 Shirai식에 의한 건조 속도 상수 (k) 를 구하고, Arrhenius' plot에 의해 온도 의존성을 관찰하여 다음과 같은 결론을 얻었다. 1. 갑오징어의 수분 함량을
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