[논문]Drying Characteristics of Korean-type Rehmannia (Jiwhang) Noodle

Rhim, Jong-Whan

Drying Characteristics of Korean-type Rehmannia (Jiwhang) Noodle 원문보기

Food science and biotechnology, v.18 no.1, 2009년, pp.202 - 206

Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)

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Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and $90^{\circ}C$). Drying curve of the noodle showed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress in drying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatly influenced by the drying temperature. The effective diffusion coefficients ($D_{eff}$) were determined by the diffusion model and their temperature dependency was determined using an Arrhenius equation. The activation energy ($E_a$) values for the drying of the noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those of pasta or Japanese udong dehydration.

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Therefore, the objective of this research was to test the drying characteristics of rehmannia noodle to determine the kinetic parameters for dryin_응Korean-type noodle.

가설 설정

res are shown in Fig. 2. The initial mean moisture content was between 0.48 and 0.51 g/g dry solid. The moisture content of noodle samples dried at each temperature decreased exponentially with increase in drying time.
5 as shown in Fig. 5. The drying curve is not presented as a sinale straight line. There are 2 drying zones with initial rapid decrease in MR followed by the slow decrease, which indicates that the drying rate is not constant b_니t decreasing as progress in dehydration.

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Drying Characteristics of Korean-type Rehmannia (Jiwhang) Noodle 원문보기

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