Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
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Drying Characteristics of Oak Mushroom Using Stationary Far-infrared Dryer

정치식 원적외선 건조기를 이용한 표고버섯의 건조특성

  • Kim, Chang-Fu (Dept. of Biosystems Engineering, Chungbuk National University) ;
  • Li, He (Dept. of Biosystems Engineering, Chungbuk National University) ;
  • Han, Chung-Su (Dept. of Biosystems Engineering, Chungbuk National University) ;
  • Park, Jong-Soo (Kibo Technology Fund, Gwangju Technology Appraisal Center) ;
  • Lee, Hae-Cheol (MAGICYURA Co.) ;
  • Cho, Sung-Chan (Dept. of Biosystems Engineering, Chungbuk National University)
  • Published : 2007.02.25
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Abstract

This study was conducted to investigate the drying characteristics of oak mushroom using stationary far-infrared dryer. Drying characteristics was measured at drying air velocity 0.4 to 0.6 m/s and drying temperature 50, 60, and 70$^{\circ}C$, respectively. With high temperature of far-infrared heater and fast air velocity, the far-infrared drying rate of double air flow system was better than conventional heated-air drying as much as 39%. The value of color difference (E) of oak mushroom before and after drying was 8.95 by using heated air drying and was in the range of 3.76$\sim$6.98 by the far-infrared drying. The shrinkage rate of oak mushroom after heated air drying was higher than that of air velocity, 0.6 m/s of far-infrared drying conditions, and was lower than that of air velocity, 0.4 m/s of far-infrared drying conditions. The content of free amino acid was higher in far-infrared drying than heated air drying.

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References

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