Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Influencing Factors in Drying Characteristics of Fluidized Bed Drying of Husked Barley

겉보리의 유동층 건조특성에 영향을 미치는 인자

  • Kim, Hee-Yun (Division of Food Satndard, Korea Food and Drug Administration) ;
  • Han, Sang-Bae (Division of Food Satndard, Korea Food and Drug Administration) ;
  • Kwon, Yong-Kwan (Division of Natural Food Additives, Korea Food and Drug Administration) ;
  • Lee, Kwang-Ho (Division of Packaging, Korea Food and Drug Administration) ;
  • Jung, Chung-Sung (Department of Food Science and Technology, Gyunghee University) ;
  • Ha, Sang-Chul (Department of Confectionary Decoration, Taegu Future College) ;
  • Kim, Sung-Tae (Department of Food Science and Technology, Gyeongsang National University) ;
  • Song, Seung-Koo (Department of Chemical Engineering, Pusan National University) ;
  • Cho, Jae-Sun (Department of Food Science and Technology, Gyunghee University) ;
  • Hur, Jong-Hwa (Department of Bio-Industrial machinery Engineering, Gyeongsang National University)
  • 김희연 (식품의약품안전청 식품규격과) ;
  • 한상배 (식품의약품안전청 식품규격과) ;
  • 권용관 (식품의약품안전청 천연첨가물과) ;
  • 이광호 (식품의약품안전청) ;
  • 정청송 (경희대학교 식품공학과) ;
  • 하상철 (대구미래대학 제과데코레이션과) ;
  • 김성태 (경상대학교 생물산업기계공학과) ;
  • 송승구 (부산대학교 화학공학과) ;
  • 조재선 (경희대학교 식품공학과) ;
  • 허종화 (경상대학교 식품공학과)
  • Published : 2001.12.01
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Abstract

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

겉보리를 시료로 하여 건조조건을 다르게 하여 유동층 건조특성에 영향을 미치는 외부요인에 대해서 조사한 결과를 요약하면 다음과 같다. 겉보리의 유동층건조는 항률건조기가 없이 감률건조 1단계, 감률건조 2단계의 두 단계로 일어남을 알 수 있었다. 또한 건조속도상수는 충전량이 적을수록, 공기속도가 클수록, 공기온도가 높을수록, 상대습도가 낮을수록 컸으며, 감율건조단계에서 건조속도상수는 Arrhenius형의 plot에서 좋은 직선관계를 나타내어 이 단계가 활성화 과정임을 알 수 있으며, 감률건조 제1단계의 활성화 에너지는 1,100cal/gmol, 감률건조 제2단계의 활성화 에너지는 1,600cal/gmol을 각각 나타내었다.

Keywords