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Quality Characteristics of Dried Radish (Raphanus sativus) by Drying Methods  

Lee Won-Young (Department of Food Engineering, Sangju National University)
Cha Woen-Suep (Department of Food Engineering, Sangju National University)
Oh Sang-Lyong (Department of Food Engineering, Sangju National University)
Cho Young-Je (Department of Food Engineering, Sangju National University)
Lee Hae-Young (Department of Food Engineering, Sangju National University)
Lee Bo-Su (Department of Food Engineering, Sangju National University)
Park Ju-Sek (Department of Food Engineering, Sangju National University)
Park Joon-Hee (Department of Food Engineering, Sangju National University)
Publication Information
Food Science and Preservation / v.13, no.1, 2006 , pp. 37-42 More about this Journal
Abstract
In recent, Kimchi is produced in the scale of industry, Consumers show increased demand of safety and high quality and hygienic process control. So, sun drying, hot air drying and cold air drying methods were investigated to compare the demand Sun drying took 96 hrs, hot air drying took 4 hrs at $70^{\circ}$ and cold air drying took 102 hrs at $10^{\circ}C$ in removing water to $90\%$ from radish. Brownness of radish was expressed as absorbance. Absorbance were 0.20, 2.04 and 1.87 and also Vit-C contents were 0.14 mg/g, 0.12 mg/g and 0.096 mg/g in dried radish according to cold air drying, hot air drying and sun drying, respectively. From overall experimental results, cold air drying method was found as superior drying method to other drying methods.
Keywords
radish; drying; Kimchi;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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