The Convective Drying Characteristics of garlic(Allium sativum L.)

마늘의 열풍건조 특성

  • 정신교 (경북대학교 식품공학과) ;
  • 강준수 (동의공업전문대학 식품공업과, 경북대학교 식품공학과) ;
  • 최종욱
  • Published : 1995.05.01

Abstract

We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.