Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Drying Characteristics and Content Change of Major Components of Shiitake Mushroom (Lentinus erodes) 1. Drying Characteristics and Drying Model

표고버섯의 건조 특성 및 주요성분의 변화 1. 건조특성 및 건조모델

  • 최병민 (순천대학교 농업기계공학과) ;
  • 서재신 (순천대학교 식품공학과, 순천대학교 농업기계공학과) ;
  • 최주호
  • Published : 1997.12.01
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Abstract

Drying of Shiitake mushroom was investigated to see the effect of temperature, relative humidity of drying air and diameter of the pileus on its rates. The drying rate was increased with the increase of the air temperature and the decrease of the relative humidity. The external color was dark brown at higher drying temperature and higher relative humidity. Exponential and Thompson nodel were found to describe well the raying process of the Shiitake mushroom.

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