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KMID : 1007520090180010202
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.202 ~ p.206
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Drying Characteristics of Korean-type Rehmannia (Jiwhang) Noodle
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Rhim Jong-Whan
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Abstract
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Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine dryingkinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and 90oC). Drying curve of the noodleshowed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress indrying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatlyinfluenced by the drying temperature. The effective diffusion coefficients (Deff) were determined by the diffusion model andtheir temperature dependency was determined using an Arrhenius equation. The activation energy (Ea) values for the drying ofthe noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those ofpasta or Japanese udong dehydration.
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KEYWORD
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noodle, rehmannia, drying, kinetics, diffusion
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