한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제11권1호
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- Pages.37-43
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- 1982
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
말쥐치육(肉)의 건조특성(乾燥特性)
Drying Characteristics of Filefish Fillet
- 이병호 (동의공업전문대학 식품공업과)
- Lee, Byeong-Ho (Department of Food Technology, Dongeui Technical Junior College)
- 발행 : 1982.03.01
초록
말쥐치육(肉)의 건조속도(乾燥速度)는 열풍온도(熱風溫度)가 높을수록 열풍온도(熱風速度)가빠를수록 크다. 여러 가지 조건중(條件中)
Constant rate period, falling rate period and diffusion coefficient using filefish fillet as sample during drying in hot air drier were determined under controlled conditions of temperature, humidity and air velocity. Drying rate curve consisted of a short period of constant rate and two stages of falling rate period. When 1 to 3m/see of air velocities were applied, diffusion coefficients were in the range of 1.9130 to
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