Earticle

초록

영어

Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine dryingkinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and 90oC). Drying curve of the noodleshowed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress indrying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatlyinfluenced by the drying temperature. The effective diffusion coefficients (Deff) were determined by the diffusion model andtheir temperature dependency was determined using an Arrhenius equation. The activation energy (Ea) values for the drying ofthe noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those ofpasta or Japanese udong dehydration.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jong-Whan Rhim [ Department of Food Engineering, Mokpo National University, Muan, Jeonnam 534-729, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664