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Dehydration Characteristics of Maesaengi (Capsosiphon fulvescens) in Hot-air Drying
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  • Dehydration Characteristics of Maesaengi (Capsosiphon fulvescens) in Hot-air Drying
  • Dehydration Characteristics of Maesaengi (Capsosiphon fulvescens) in Hot-air Drying
저자명
Son. Seok-Min,Rhim. Jong-Whan,Lee. Jun-Ho
간행물명
Food science and biotechnology
권/호정보
2011년|20권 2호|pp.549-553 (5 pages)
발행정보
한국식품과학회
파일정보
정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

Maesaengi (Capsosiphon fulvescens) was dehydrated in a single layer at drying air temperatures ranging from 50-$80^{circ}C$ 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.