We developed leaching kinetics models and a convective mass transfer model for water soluble solid in jujube (Zizyphus jujube) fruits with hot water. Hot-water leaching process was conducted at 90°C for 100 min. The ratio of solvent (volume, mL) to solid (mass, g) was set to varied ratios of 1:6, 1:8, 1:10, and 1:12.5. The mass transfer coefficients (k) were determined based on the 1st- and 2nd-order kinetic models. The amount of solvent influenced the extraction rate and yield. A higher extraction rate and a higher yield were obtained from a lower solvent to solute ratio (1:6, 1:8, 1:10) compared to high ratio (1:12.5). This implies that an appropriate amount of solvent (i.e., water) is necessary to conduct the extraction process of jujube fruit.

서 론
 재료 및 방법
  재료
  추출 및 분석 방법
  물질 전달 모델: 1차 반응 kinetics
  물질 전달 모델: 2차 반응 kinetics
  추출 수율
  통계처리
 결과 및 고찰
  포화용해도(CaS)에 용매의 양이 미치는 효과
  물질전달모델링: 1차 반응 kinetics
  물질전달모델링: 2차 반응 kinetics
  추출 수율
 요 약
 References

• 함태훈(강원대학교 식품생명공학과) | Tae Hoon Ham
• 장선민(영농법인 산골농장) | Sun Min Jang
• 윤원병(강원대학교 식품생명공학과) | Won Byong Yoon Corresponding author