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나선진동 분말식품 건조기의 개발 및 건조특성 KCI 등재

Drying Characteristics and Development of a Powder-type Food Dryer with Spiral Vibration

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The spiral vibration heat exchange dryer moves, dries continuously and mixes uniformly particles on the spiral heating plate. So this system is adequate to dry the powder-type food materials. The mass and heat balance equation is used to design dry capacity and water content measurement, sieve analysis and vibration moving test are practiced to lay out the spiral plate. Spiral vibration dryer(300 kg/hr) is manufactured and tested by Dashida powder of 4.8% water content at 80~85oC. The frequency of vibration motor is operated 45Hz, 55Hz, 60Hz and the product mass per time is measured by digital scale. The water content of product is 1.0~1.6% and the dry efficiency is 67.4~78.2%. The spiral vibration heat exchange dryer make 125~363 kg/hr of Dashida dehydrated with temperature consistency and without dust in case.

저자
  • 백영수(한국기계연구원) | Youngsoo Paek Corresponding author
  • 나은수(한국기계연구원) | Eun-Soo Na
  • 정은영(한국기계연구원) | Eun-Young Jung
  • 장동순(충남대학교 환경공학과) | Dong-Soon Jang