Earticle

초록

영어

Sliced and whole root of rehmannia were dehydrated in a laboratory dryer at 40, 60, 80, and 100℃ to evaluate the kinetic parameters for dehydration of rehmannia. The drying curves of both samples were characterized by a falling-rate drying period only. Sliced rehmannia dried 1.1 to 3.1 times faster than whole root of rehmannia depending on drying temperature. Equilibrium moisture content (EMC) of rehmannia samples at the drying temperature tested were 0.069-0.078 g water/g dry solid, which was coincided with the monolayer moisture content (0.06 and 0.07 g water/g dry solid) evaluated from desorption isotherms using GAB (Guggenheim-Anderson-de Boer) model. A logarithmic model for thin layer drying was applied to evaluate the drying time to reach EMC (tEMC) and drying constant (k). The effect of temperature on 1/tEMC and k was described by the Arrhenius model with activation energy values of 32.56 and 47.14 kJ/mol determined using the former parameter, and 34.27 and 38.26 kJ/mol determined using the latter parameter for sliced and whole root of rehmannia, respectively.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Rhim, Jong-Whan [ Department of Food Engineering, Mokpo National University ]
• Kim, Ji-Hye [ Department of Food Engineering, Mokpo National University ]
• Jeong, Won-Chul [ Department of Food Engineering, Mokpo National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664