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KMID : 0380619780100040398
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 4 p.398 ~ p.403
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Dehydration of Solid Food Material Immersed in Fluidized - Bed
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Abstract
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Squid was dried on the fluidized-bed in the drying chamber filled with solid particles which were also fluidized with hot-air, and effects of the fluidized particles, the squid´s height from the grid and the drying temperature on the drying rate and quality of the squid were observed The mechanism of moisture transfer during the falling rate period was also derived.
1. Sodium chloride was found to be the most suitable fluidized particles and at an air velocity of 3.8 m/sec, optimal fluidization state of this particle was obtained.
2. Uniform profiles of temperature were obtained at a point 4 ㎝ above the grid and the location of squid on the fluidized-bed observed to be suitable when it was 4 ㎝ above the grid.
3. At an air velocity of 3.8 m/sec and when the location height of the squid on the fluidized-bed was 4 ㎝, the optimal temperature for the drying time which is required to reduce the moisture from 80.8% to 18-22% was 8.5 hours.
4. Drying data followed the empirical equation of unsteady state diffusion log (W-We/Wc-We)=-mθ in the region of the moisture contents measured and the drying constant (m) was calculated as 0.32 hr^(-1). These results suggested that the migration of moisture during the falling rate period is due to a diffusion type mechanism.
5. The short constant rate period was observed in the early stage and thereafter, drying was controlled by the falling rate period, and the time ratio of the fluidized bed drying to the through circulation drying for reducing the squid´s moisture contents to the same level at the same drying temperature was 1 : 1.4
6. Comparisons of fluidized-bed dried squid and sun dried squid in sale showed that there was no significant change in qualities such as external appearance and hydrogen ion concentration of dry product.
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