The effects of drying temperature on the drying characteristics of soybeans at the different position in the dryer with 28.1% (±0.8) of initial moisture content were studied. Drying temperatures varied at 35, 45 and 55ºC, with a constant inlet air velocity (3 m/s). The local air velocities at a position 1, 5, and 9 were 0.150 m/s (±0.012), 0.247 m/ s (±0.018) and 0.795 m/s (±0.036), respectively. The drying rate increased as the local air velocity increased from 0.150 m/s to 0.795 m/s. The cracked grain ratio increased as the drying rate increased. To prevent quality degradation of soybeans during hot-air drying, the local air velocity should be considered. Thin-layer drying models were applied to describe the drying process of soybeans. The Midilli-Kucuk model showed the best fit (R2>0.99). Based on the model parameters, the drying time to achieve the target moisture content (15%) was successfully estimated. The drying time was strongly dependent on the position in the dryer and the drying temperature.

서 론
 재료 및 방법
  실험재료
  건조공정
  건조 속도와 박층 건조 모델
  통계분석
 결과 및 고찰
  건조 Kinetics
  건조 속도 및 품질 평가
 요 약
 감사의 글
 References

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• 김선태(부산대학교 식물생명과학전공) | Sun Tae Kim
• 정명근(강원대학교 보건과학대학 생약자원개발전공) | Myoung Gun Choung
• 한원영(국립식량과학원 두류유지작물부) | Won Young Han
• 윤원병(강원대학교 농업생명과학대학 식품생명공학과) | Won Byong Yoon