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증자 호박고구마의 원적외선 건조특성 KCI 등재

The Far-infrared Drying Characteristics of Steamed Sweet Potato

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

The purpose of this study was to verify the drying characteristics of steamed sweet potato and to establish optimal drying conditions for far-infrared drying of steamed sweet potato. 4 kg of steamed sweet potato was sliced to thicknesses of 8 and 10 mm, and dried by a far-infrared dryer until a final moisture content of 25±0.5%. The far-infrared dryer conditions were an air velocity of 0.6, 0.8 m/s and drying temperature of 60, 70, and 80oC. The results can be summarized as follows. The drying time tended to be reduced as temperature and air velocity for drying increased. The Lewis and Modified Wang and Singh models were found to be suitable for drying of steamed sweet potato by a far-infrared dryer. The color difference was 35.09 on the following conditions: Thickness of 8 mm, temperature of 80oC, and air velocity of 0.8 m/s. The highest sugar content (59.11 oBrix) was observed on the conditions of a thickness of 8 mm, temperature of 80, and air velocity of 0.8 m/s. Energy consumption decreased on the conditions of higher temperature, slower air velocity, and thinner steamed sweet potato.

저자
  • 이동일(충북대학교 바이오시스템공학과) | Dong Il Lee
  • 이정현(홋카이도대학교 농학부) | Jung Hyun Lee
  • 조병효(충북대학교 바이오시스템공학과) | Byeong Hyo Cho
  • 이희숙(충북대학교 소비자학과) | Hee Sook Lee
  • 한충수(충북대학교 바이오시스템공학과) | Chung Su Han Corresponding author