한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권5호
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- Pages.711-717
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- 1988
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- 0367-6293(pISSN)
배추의 염절임중 소금의 확산에 관한 연구
Diffusion of Sodium Chloride in Chinese Cabbage during Salting
- Cho, Hyung-Yong (Department of Food Engineering, Yonsei University) ;
- Kim, Ju-Bong (Department of Food Engineering, Yonsei University) ;
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Pyun, Yu-Ryang
(Department of Food Engineering, Yonsei University)
- 발행 : 1988.10.01
초록
배추의 염절임중 배추 조직으로의 소금흡수 속도를 측정하고 확산에 관한 수학적인 모델과 computer simulation을 통해서 확산계수를 구하였다. 배추 줄기로의 소금의 침투 및 탈염 될 때의 확산계수는 각각
The diffusivity of sodium chloride in Chinese cabbage was evaluated from its absorption data obtained by immersing the cabbage stalk in a salt solution. By using least squares method, the absorption and desorption diffusivity of NaCl in the cabbage stalk have been estimated to be