Dehydration characteristics of Maesaengi (Capsosiphon fulvescens) in hot-air drying

被引：2

作者：

Son, Seok Min ^{[2
]}

Rhim, Jong-Whan ^{[3
]}

Lee, Jun Ho ^{[1
]}

机构：

[1] Daegu Univ, Dept Food Sci & Engn, Gyongsan 712714, Gyeongbuk, South Korea

[2] Hoseo Univ, Dept Food Biotechnol, Asan 336795, Chungbuk, South Korea

[3] Mokpo Natl Univ, Dept Food Engn, Muan 534729, Jeonnam, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2011年 / 20卷 / 02期

关键词：

maesaengi; Capsosiphon fulvescens; drying kinetics; modeling; thin-layer drying; hot air; REHYDRATION CHARACTERISTICS; MICROWAVE-VACUUM; KINETICS; TEMPERATURE; PLUM;

D O I：

10.1007/s10068-011-0077-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Maesaengi (Capsosiphon fulvescens) was dehydrated in a single layer at drying air temperatures ranging from 50-80A degrees C in a laboratory scale convective dryer with an air velocity of 0.26 m/s. The effect of drying air temperature on the drying kinetic characteristics was determined. Maesaengi was dried to equilibrium moisture content within 200-600 min under these drying conditions. Drying rate curves of maesaengi showed an initial short period of a constant drying rate, followed by a falling drying rate period. The moisture decrease in the sample during dehydration was well described by the zero-order kinetic model. An Arrhenius-type equation was used to test the effect of temperature on drying rate according to an activation energy value of 29.36 kJ/mol.

引用

页码：549 / 553

页数：5

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