논문 상세보기

표고버섯의 건조 특성 및 주요성분의 변화 1. 건조특성 및 건조모델 KCI 등재 SCOPUS

Drying Characteristics and Content Change of Major Components of Shiitake Mushroom Lentinus erodes 1. Drying Characteristics and Drying Model

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/40544
서비스가 종료되어 열람이 제한될 수 있습니다.
한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

Drying of Shiitake mushroom was investigated to see the effect of temperature, relative humidity of drying air and diameter of the pileus on its rates. The drying rate was increased with the increase of the air temperature and the decrease of the relative humidity. The external color was dark brown at higher drying temperature and higher relative humidity. Exponential and Thompson nodel were found to describe well the raying process of the Shiitake mushroom.

저자
  • 최병민
  • 서재신
  • 최주호