Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
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- Pages.358-364
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- 1995
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- 0367-6293(pISSN)
Study on the Drying Characteristics of Wild Vegetables
산채의 건조 특성에 관한 연구
- Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
- Hwang, Keum-Taek (Department of Food Engineering, Mokpo National University)
- Published : 1995.06.30
Abstract
In order to determine the moisture content level for safe storage of wild vegetables, drying characteristics and water vapor sorption characteristics of four vegetables, i.e., zucchini slice, sweet potato stem, taro stem, and platycodon, were investigated. The drying curves of these vegetables were consisted of three characteristic stages which were the initial settling down period, the constant drying rate period, and the falling drying rate period. And the falling rate period of the vegetables showed 2 or 3 parts of falling rate. All of the falling rate curves of the vegetables showed upwardly convex shape which is known as a characteristic pattern for the drying of fibrous food materials. The critical moisture contents of the vegetables were
건조산채의 안전저장 수분함량을 결정하기 위하여 네 가지 채소 즉, 호박고지, 고구마줄기, 토란대, 및 도라지의 건조특성과 등온흡습특성을 조사하였다. 이들 채소의 건조곡선은 초기의 평형조절기간과 항률건조기 및 감률건조기간의 3단계로 뚜렷하게 구분이 되었으며, 감출건조기는 종류에 따라 다시
Keywords
- vegetable drying;
- drying characteristics;
- drying rate;
- critical moisture content;
- BET monolayer moisture content;
- moisture content for safe storage