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KMID : 0380619860180050351
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.351 ~ p.356
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Drying Characteristics of Minced Fish on Drum Dryers
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Abstract
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The effect of drum spacing, steam pressure and drum speed un drying rate of minced fish flesh m both single and double drum dryers were studied. Starch additions in the form of tapioca flour up 2.5% have been found satisfactory for aiding in sheet formation at the doctor blade. 1h hen the retention time was a adjusted to maintain a constant product moisture, the highest production rate was obtained at the mallet drum spacing and the highest steam pressure within the limits of experimental conditions considered. The operating conditions suitable for producing the flakes with 5% moisture were 100 ㎪ (steam pressure), 0.1 ㎜ (drum spacing) and 3 rpm (drum speed). The production rate and overall heat transfer coefficient under these conditions were 12.1㎏/㎡hr and 950W/㎡K respectively. The drying data were lifted well to the conventional drying model, namely MR = A exp (-kθ), resulting in the various drying constants depending on the operating conditions.
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