The Drying Characteristics of Apples at Various Drying Conditions

사과의 건조조건(乾燥條件)에 따른 건조특성(乾燥特性)

  • Jung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University) ;
  • Shon, Tae-Hwa (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
  • 정신교 (경북대학교 식품가공학과) ;
  • 최용희 (경북대학교 식품가공학과) ;
  • 손태화 (경북대학교 식품가공학과) ;
  • 최종욱 (경북대학교 식품가공학과)
  • Published : 1986.02.01

Abstract

This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of $1.1470-2.2148{\times}10cm^2/sec$. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows; $log{\Delta}t\;=\;log\;t_o\;-\;D{\frac{{\pi}^2{\theta}}{4d.}}$ This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.

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