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Physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine
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 Title & Authors
Physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine
Yoo, Soo-Nam; Choi, Yeong-Soo;
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 Abstract
Kimbugak is one of Korea`s traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were , 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were , 2 - 3 minutes, respectively for improvement of work efficiency.
 Keywords
Laver;Kimbugak;Drying & frying condition;Mechanical manufacturing;Physical characteristics;
 Language
Korean
 Cited by
 References
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