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KMID : 0380619820140040342
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 4 p.342 ~ p.349
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Studies on Food Preservation by Controlling Water Activity
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최수일/Choi, Soo Il
한봉호/이종갑/배태진/박호구/Han, Bong Ho/Lee, Jong Gab/Bae, Tae Jin/Park, Ho Gu
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Abstract
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Filefish muscle in the form of thin plate (5×10×0.4㎝) was dried in a forced air dryer at 47.5℃ to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different dry ing rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods. first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage.
The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity.
The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefsh muscle. The diffusion coefcient of water tvas 2.89×10^(-10)㎡/sec at 47.5℃. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the bardened drying surface stage was 4.38×10^(-11)㎡/sec at 47.5℃.
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KEYWORD
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