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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.2
- 수록면
- 202 - 206 (5page)
이용수
초록· 키워드
오류제보하기
Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and 90℃). Drying curve of the noodle showed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress in drying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatly influenced by the drying temperature. The effective diffusion coefficients (D<SUB>eff</SUB>) were determined by the diffusion model and their temperature dependency was determined using an Arrhenius equation. The activation energy (E<SUB>a</SUB>) values for the drying of the noodle were 19.94 and 21.09 kJ/㏖ at the initial and the latter stage of dehydration, which were comparable to those of pasta or Japanese udong dehydration.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (25)
참고문헌 신청
1. [단행본] - Corke H / 1999 / Wheat products: 1. Noodles. pp. 43-70. In: Asian Foods / Technomic Publishing Co., Ltd., Lancaster, PA, USA : 43 ~ 70
2. [단행본] - Nagao S / 1996 / Processing technology of noodle production in Japan / American Association of Cereal Chemists, St. Paul, MN, USA : 169 ~ 194
3. [학술지(정기간행물)] - Dexter JE / 1981 / High temperature drying: Effect on spaghetti properties / J. Food Sci. 46 : 1741 ~ 1746
4. [학술지(정기간행물)] - Andrieu J / 1986 / Durum wheat pasta drying kinetics / Lebensm. -Wiss. Technol. 19 : 448 ~ 456
5. [학술지(정기간행물)] - Villeneuve S / 2007 / Drying kinetics of whole durum wheat pasta according to temperature and relative humidity / Lebensm. -Wiss. Technol. 40 : 465 ~ 471
2. [단행본] - Nagao S / 1996 / Processing technology of noodle production in Japan / American Association of Cereal Chemists, St. Paul, MN, USA : 169 ~ 194
3. [학술지(정기간행물)] - Dexter JE / 1981 / High temperature drying: Effect on spaghetti properties / J. Food Sci. 46 : 1741 ~ 1746
4. [학술지(정기간행물)] - Andrieu J / 1986 / Durum wheat pasta drying kinetics / Lebensm. -Wiss. Technol. 19 : 448 ~ 456
5. [학술지(정기간행물)] - Villeneuve S / 2007 / Drying kinetics of whole durum wheat pasta according to temperature and relative humidity / Lebensm. -Wiss. Technol. 40 : 465 ~ 471
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UCI(KEPA) : I410-ECN-0101-2013-573-000856661