Applied Biological Chemistry
- Volume 29 Issue 4
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- Pages.352-358
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- 1986
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Drying Conditions for the Rehydration Properties of Dehydrofrozen Potatoes
건조동결(乾燥凍結) 감자의 복원성(復元性)에 미치는 건조조건(乾燥條件)의 영향(影響)
- Kim, Jong-Sang (Food Research Institute/AFDC) ;
- Oh, Sang-Lyong (Food Research Institute/AFDC) ;
- Shin, Dong-Hwa (Food Research Institute/AFDC) ;
- Min, Byong-Yong (Food Research Institute/AFDC)
- Published : 1986.12.10
Abstract
The relationship between weight reduction and rehydration of dehydrofrozen potato was determined. At initial stage of dehydration sliced potato lost moisture rapidly. After drying for 2 hours weight reduction of sliced potato was 56% for Superior var., and 55% for Irish Cobbler. The empirical drying equations were obtained as follows:
건조동결감자의 복원성과 건조정도와의 관계를 조사한 결과 다음과 같은 결과를 얻었다. 건조초기단계에서 건조속도가 빨랐으며 2시간 건조후 절단감자의 종량감소는 수미품종이 56%이었으며 남작품종이 55%이었다. 절단감자의 건조중 수분의 이동은 다음의 실험식을 적용할 수 있었는데 남작품종의 경우
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