- 수산물의 저온진공건조 열적 특성에 관한 연구 - 해삼을 중심으로 -
- ㆍ 저자명
- 최순열,김민수,Choe. S.Y.,Kim. M.S.
- ㆍ 간행물명
- 한국동력기계공학회지
- ㆍ 권/호정보
- 2011년|15권 3호|pp.46-51 (6 pages)
- ㆍ 발행정보
- 한국동력기계공학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
Low temperature vacuum drying technique, whose drying time and quantity of exhausting energy is about 25~30% of hot air drying, is very excellent in the drying efficiency. This paper is made out in the aspects of heat engineering with the object of developing Korean drying machine which can dry once a large quantity of objects to be dried in the state of low temperature and vacuum. As the results, it took about 17 hours(3~4 days in case of hot air drying) for material to reach about 18% of the final moisture content in order to store products for a long time, from about 78~80% of the early moisture content at the beginning of drying, and maximum drying rate comes to about 0.35 kg/m2hr at about 400% of the moisture content.