원적외선과 열풍 건조조건에 따른 오징어의 건조특성

• Published in: Journal of biosystems engineering 2011-04, Vol.36 (2), p.109
• Main Authors: 강태환, T. H. Kang, 홍현기, H. K. Hong, 전홍영, H. Y. Jeon, 한충수, C. S. Han
• Format: Article
• Language: Korean
• Subjects: Drying characteristics; Energy consumption; Far infrared drying; Squid drying
• ISSN: 1738-1266

Drying characteristics of squids under two dry conditions were investigated using far infrared and heated air. Dry temperatures of 40, 50 and 60℃ with air speed of 0.6, 0.8 and 1.2 m/s were used for evaluating far infrared squid drying. Heated air squid drying at 40 and 50℃ with air speed of 0.8 m/s was used as a control treatment. The two drying were evaluated in terms of drying rate, color, TBA value, aerobic bacteria, cutting shear, penetration strength, and energy consumption. The drying rate of far infrared drying was relatively faster than that of heated air drying. The drying time of far infrared drying was reduced as the drying temperature increased. The color difference of far infrared dried squids was from 18.81 to 22.85, and heated air dried squid had the color different from 23.94 to 24.09. Far infrared dried squid had relatively smaller TBA values that indicate a level of rancidity. The aerobic bacteria of heated air dried squid increased from 970×10(3) to 40,000×10(3) CFU/g before and after drying, respectively. Far infrared dried squid had relatively smaller increase (from 970×10(3) to 40,000×10(3) CFU/g). The cutting shear and penetration strength for far infrared dried squids was relatively lower. In addition, far infrared squid drying consumed relatively less energy compared to heated air drying.