한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권2호
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- Pages.212-217
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- 1989
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- 0367-6293(pISSN)
근채류의 수축 및 건조속도식
Drying and Shrinking Rate Equation of Root Vegetables
- Cho, Duck-Jae (Department of Food and Nutrition, Kyung Nam Junior College) ;
- Hur, Jong-Wha (Department of Food Science and Technology, Gyeong Sang National University) ;
- Lee, Min-Kyu (Department of Chemical Engineering, Cheju National University)
- 발행 : 1989.04.01
초록
무우 및 고구마를 열풍건조하고 건조가 진행됨에 따라 표면적 변화를 측정하여 실험치와 잘 일치하는 건조수축식과 총괄적 건조 속도식을 구하였으며, 시료의 두께, 상대습도 및 풍속을 포함한 초기 건조속도의 함수관계 식을 구하였다. 건조속도 상수와 차수는 시료의 두께와 공기의 온도에 영향을 받았으며 일정한 건조 (d=4mm,
The shrinking and overall drying rate equations which can accomodate experimental date and the rate of initial drying ratio were investigated. The results obtained from hot air drying experiments of radish and sweet potatoes were as follow. The drying rate constant and the order were affected by the thickness of sample and temperature. The empirical drying rate and shrinking equations at constant drying conditions (d=4mm,