Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Equilibrium Moisture Content of Shiitake Mushroom(Lentinus edodes)

표고버섯의 평형함수율에 관한 연구

  • 최병민 (순천대학교 농업기계공학과) ;
  • 한은정 (순천대학교 농업기계공학과) ;
  • 최주호 (순천대학교 농업기계공학과) ;
  • 홍지형 (순천대학교 농업기계공학과) ;
  • 서재신 (순천대학교 식품공학과)
  • Published : 1999.03.01
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Abstract

The equilibrium moisture content(EMC) of Shiitake mushroom is and important factor because it has a close relationship to storage and drying problems. The determination of the EMC for Shiitake mushroom was made in atmospheres of various constant humidities at four different constant temperatures and the fitting of the five selected EMC models were performed with the experimental EMC data. The desorption equilibrium moisture contents for Shiitake mushroom were increased as the temperature was decreased and the relative humidity was increased. The significant difference of the equilibrium moisture content was appeared between the cap and the stipe of Shiitake mushroom. The Henderson-Thompson model was fitter than the others with the experimental data.

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