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http://dx.doi.org/10.12925/jkocs.2016.33.1.58

Effects of the Low Temperature Vacuum Drying Process on Drying Curve and Physico-Chemical Properties of Astringent Persimmons  

Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.1, 2016 , pp. 58-66 More about this Journal
Abstract
This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. $_{\circ}Brix$, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of $30^{\circ}C$ and drying time of 3~4days.
Keywords
vacuum drying; drying characteristic curve; dried persimmon; quality; optimal conditions;
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Times Cited By KSCI : 6  (Citation Analysis)
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