Physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine

풀칠·고명기로 제조된 김부각의 물리적 건조 및 튀김 특성

Yoo, Soo-Nam;Choi, Yeong-Soo

  • Received : 2015.09.11
  • Accepted : 2015.11.13
  • Published : 2015.12.31


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 $1.5mm{\times}1.5mm$ 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 $70^{\circ}C$ 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 $170^{\circ}C$, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were $210^{\circ}C$, 2 - 3 minutes, respectively for improvement of work efficiency.


Laver;Kimbugak;Drying & frying condition;Mechanical manufacturing;Physical characteristics


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Supported by : 농림수산식품부