한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권4호
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- Pages.301-305
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- 1992
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- 0367-6293(pISSN)
가열 매체 및 증발온도가 마늘즙의 농축에 미치는 영향
Effect of Heating Medium and Evaporation Temperatures on Concentration of Garlic Juice
- Kim, Byeong-Sam (Korea Food Research Institute) ;
- Park, Noh-Hyun (Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute) ;
- Han, Bong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1992.08.01
초록
원심식 박막증발기를 이용해 마늘 착즙을 농축한 경우 가열 매체 및 증발온도가 농축비, 총괄열전달계수, 증발속도 등에 대해 미치는 영향에 대하여 조사하였다. 마늘착즙의 급액속도와 증발온도가 일정할 때 가열증기의 온도가 높을수록 농축비, 증발속도, 및 총괄열전달계수는 증가하였으나, 가열증기의 온도가
Effect of heating medium and evaporation temperatures on a concentration ratio, a evaporation rate and a overall heat transfer coefficient during concentration of garlic juice by a centrifugal thin film evaporator were investigated. At constant feeding rate and evaporation temperature, the concentration ratio, the evaporation rate and the overall heat transfer coefficient increased with the increase of the steam temperature but those values increased slowly or decreased as a steam temperature exceeded
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