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KMID : 0380619910230030325
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.325 ~ p.329
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Thermal Conductivity of Petiole Tissue of Chinese Cabbage
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변유량/Pyun, Yu Ryang
이동선/김주봉/최동원/Lee, Dong Sun/Kim, Ju Bong/Choi, Dong Won
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Abstract
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Changes in thermal conductivity of petiole tissue of Chinese cabbage during steam heating and salting were measured by probe method. The thermal conductivity(k, W/m·K) of the tissue decreased with the increase in gas content and the decrease in moisture content. The correlating equation, ke-0.0192 MC-0.6284 V-1.3252, obtained over the range of moisture content(MC) of 92 to 96 and gas content(V_a) of 0 to 0.15 ml/g cabbage at 30℃. The thermal conductivity of salted cabbage was about 0.04 W/m higher than that of raw cabbage at the same moisture content.
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KEYWORD
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