Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 1
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- Pages.61-65
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- 1986
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- 0367-6293(pISSN)
The Drying Characteristics of Apples at Various Drying Conditions
사과의 건조조건(乾燥條件)에 따른 건조특성(乾燥特性)
- Jung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University) ;
- Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University) ;
- Shon, Tae-Hwa (Department of Food Science and Technology, Kyungpook National University) ;
- Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
- Published : 1986.02.01
Abstract
This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of
홍옥(紅玉)을 시료(試料)로 하여 건조조건(乾燥條件)을 다르게하여 건조특성(乾燥特性), 수분이동현상(水分移動現像), 건조중(乾燥中) 시료온도(試料溫度) 및 내부수분(內部水分)의 분포(分布)를 조사하였다. 사과의 수분확산계수(水分擴散係數)는
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