Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Desorption EMC/ERH of Soybean

콩의 탈습 평형함수율/평형상대습도

  • Choi, Byoung-Min (Department of Industrial Machinery Engineering, Sunchon National University)
  • 최병민 (순천대학교 산업기계공학과)
  • Published : 2008.02.28
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Abstract

Desorption experiments were carried out on soybean (Taegwang) at 5, 15, 25, 35, $45^{\circ}C$ for moisture contents between 6.74 and 28.87%(db). The method employed was to measure the equilibrium relative humidity (ERH) of air in contact with the grain under static conditions, using an electronic hygrometer. The effects of temperature and moisture contents were investigated, and the measured values were fitted to the modified Henderson, the modified Chung-Pfost, the modified Halsey, the modified Oswin and the modified GAB model. The ERHs of soybean under the moiture content of 16.67%(db) decreased with an decrease in moisture content and temperature, but the ERH of the moisture content of 28.87%(db) material decreased with an increase of temperature. The modified GAB model was the best in describing the EMC/ERH of soybean.

콩(품종 : 태광)에 증류수를 가수한 후 $40^{\circ}C$의 오븐에서 함수율 $6.74{\sim}28.87%(db)$ 사이의 구간에서 5수준의 일정한 함수율로 건조하여 탈습 시료를 조제한 다음 온도를 $10^{\circ}C$씩 증가시키며 5수준(5, 15, 21, 35, $45^{\circ}C$)에서 평형상대습도를 측정하고, 농산물의 평형함수율/평형상대습도 예측에 많이 쓰이고 있는 수정 Henderson 모델, 수정 Chung-Pfost 모델, 수정 Halsey 모델, 수정 Oswin 모델, 수정 GAB 모델에 대하여 실험상수를 구하고, 결정계수와 F값 및 평균상대오차율을 기준으로 하여 예측모델로서의 적합성을 검정한 결과는 다음과 같다. 콩은 함수율이 16.70%(db) 이하의 시료에서 온도가 낮을수록 그리고 함수율이 낮을수록 평형상대습도가 낮은 값을 나타냈으며, 함수율 28.87%(db)의 시료에서는 온도가 높아짐에 따라 평형상대습도 값이 낮아지는 현상을 보였다. 콩의 흡습 평형함수율 및 평형상대습도의 예측에는 본 실험에서 선정 분석한5개의 모델 모두사용 가능하나, 수정 GAB 모델이 평형함수율 예측과 평형상대습도 예측에 가장 적합하였다.

Keywords

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