Kinetics Determination of Quality Changes for the Optimization of Food Dehydration

식품건조공정 최적화에의 적용을 위한 품질 변화 Kinetics 결정

  • Lee, Dong-Sun (Department of Food Engineering, Kyungnam University) ;
  • Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University)
  • 이동선 (경남대학교 식품공학과) ;
  • 변유량 (연세대학교 식품공학과)
  • Published : 1988.04.01


Kinetics of ascorbic acid destruction and browning were evaluated by the dynamic test using actual drying data in order to apply in the optimization of food dehydration. Radish was chosen as a test material because it has many typical quality characteristics during drying. Radish was dried in the cabinet dryer with being measured in moisture, food temperature, ascorbic acid and browning. Using moisture and temperature history, proposed kinetic model was integrated and parameters of the model were searched by the iteration scheme to show minimum discrepancy between predicted and experimental data. Ascorbic acid destruction and browning were represented by first and zero order reaction respectively. Arrhenius equation was used to describe temperature dependence. Several mathematical functions of moisture dependence were compared in the model simplicity and residual sum of square. Attained kinetic models were analyzed as functions of temperature and moisture. Rate of ascorbic acid destruction was low at high moisture content, increased with moisture decrease to show a maximum at the moisture of $9{\sim}12g/g$ dry solid, and then decreased up to full dryness. Browning rate increased with moisture decrease to show a sharp maximum at $4{\sim}6g/g$ dry solid and decreased with further moisture decrease.


kinetics;dynamic test;ascorbic acid;browning