Journal of Advanced Marine Engineering and Technology

  • 제40권1호
  • /
  • Pages.1-9
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  • 2016
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  • 2234-7925(pISSN)
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  • 2234-8352(eISSN)
한국마린엔지니어링학회 (The Korean Society of Marine Engineering)
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한국산 굴의 저온진공건조 열전달특성에 관한 연구

Low temperature vacuum drying heat transfer characteristics of Korean raw oysters

  • Kim, Kyung-gun (Department of Marine System Engineering, Korea Maritime and Ocean University) ;
  • Song, Chi-sung (Chief of energy research team, Korea Institute of Machinery & materials(KIMM)) ;
  • Choi, Se-hyun (Graduate School of Korea Maritime and Ocean University) ;
  • Lee, Seo-Yeon (San-Ya co.) ;
  • Mun, Soo-Beom (Training ship of Kunsan National University)
  • 투고 : 2015.10.19
  • 심사 : 2015.12.17
  • 발행 : 2016.01.31
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초록

굴은 향기가 좋고 영양성분이 풍부하며 질병 예방의 기능성이 높은 우수한 수산식품으로 동서양인 모두가 선호한다. 대량으로 생산된 굴의 보관 및 유통의 편의성을 증가시키는 가장 좋은 방법은 건조하는 것인데, 기존의 열풍건조나 동결건조에 의할 경우에는 굴의 육질이 매우 약하여 향과 영양 성분의 파괴가 많아 완전건조가 불가능하다. 본 논문에서는 $15^{\circ}C$ 저온진공건조기술을 이용하여 한국산 양식 생굴과 자연산 생굴을 완전 건조하는 과정에서 진공상태하의 진공열전달특성에 관한 실험적 결과를 보고하였다.

Oysters are rich in nutrients with good flavor, and disease prevention is required in both the East and the West for high-quality seafood. The best way to store and transport mass-produced oysters is using dry techniques. Using both hot and frozen drying technologies to obtain a perfectly dried oyster often destroys much of the flavor and nutrients found with the oyster meat. This study uses a low temperature vacuum drying technology to investigate the final weight ratio of wild and farmed dried oysters. Additionally, the heat transfer characteristics of steamed oysters are discussed in this paper.

키워드

참고문헌

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피인용 문헌

  1. Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time vol.33, pp.3, 2017, https://doi.org/10.9724/kfcs.2017.33.3.316