Journal of Biosystems Engineering

  • 제42권4호
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  • Pages.314-322
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  • 2017
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  • 1738-1266(pISSN)
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  • 2234-1862(eISSN)
한국농업기계학회 (Korean Society for Agricultural Machinery)
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Determination of Hot Air Drying Characteristics of Squash (Cucurbita spp.) Slices

  • Hong, Soon-jung (Smart Farm Education Team, Rural Human Resource Development Center) ;
  • Lee, Dong Young (Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Park, Jeong Gil (Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Mo, Changyeun (National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Lee, Seung Hyun (Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University)
  • 투고 : 2017.10.30
  • 심사 : 2017.11.15
  • 발행 : 2017.12.01
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초록

Purpose: This study was conducted to investigate the hot air drying characteristics of squash slices depending on the drying conditions (input air velocity, input air temperature, and sample thickness). Methods: The developed drying system was equipped with a controllable air blower and electric finned heater, drying chamber, and ventilation fan. Squash (summer squash called Korean zucchini) samples were cut into slices of two different thicknesses (5 and 10 mm). These were then dried at two different input air temperatures (60 and $70^{\circ}C$) and air velocities (5 and 7 m/s). Six well-known drying models were tested to describe the experimental drying data. A non-linear regression analysis was applied to determine model constants and statistical indices such as the coefficient of determination ($R^2$), reduced chi-square (${\chi}^2$), and root mean square error (RMSE). In addition, the effective moisture diffusivity ($D_{eff}$) was estimated based on the curve of ln(MR) versus drying time. Results: The results clearly showed that drying time decreased with an increase in input air temperature. Slice thickness also affected the drying time. Air velocity had a greater influence on drying time at $70^{\circ}C$ than at $60^{\circ}C$ for both thicknesses. All drying models accurately described the drying curve of squash slices regardless of slice thickness and drying conditions; the Modified Henderson and Pabis model had the best performance with the highest R2 and the lowest RMSE values. The effective moisture diffusivity ($D_{eff}$) changes, obtained from Fick's diffusion method, were between $1.67{\times}10^{-10}$ and $7.01{\times}10^{-10}m^2/s$. The moisture diffusivity was increased with an increase in input air temperature, velocity, and thickness. Conclusions: The drying time of squash slices varied depending on input temperature, velocity, and thickness of slices. The further study is necessary to figure out optimal drying condition for squash slices with retaining its original quality.

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참고문헌

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