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Pilot Scale 김치 순간살균장치에서의 살균효과분석 및 Simulation
김공환,전재근,길광훈 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.2
Lethal effect on Chinese radish Kimchi was investigated by using a pilot scale Kimchi pasteurizer. A simulation model was presented so as to predict the change in viable cell concentration of the Kimchi during pasteurization. D values of microorganisms in the Kimchi were found to be 2.21, 1.62, 0.73, 0.39 and 0.21min at 60, 64, 70, 75 and 80℃, correspondingly, and thereby z value was 19℃. One cycle time required was 0.99min at flow rate of 4ℓ/min. The ratio of lethality in preheating section to total lethality was 0.3 and the ratio of lethality in holding, precooling and cooling sections to total lethality was 0.7. The experimental data were in good agreement with the values simulated by two model equations to which linear and exponential temperature profiles were applied at 65℃ and 70℃ in holding section.
김공환,헨리지슈와츠버그 한국농화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.1
Cooked spaghetti soaked in 10%, 20%, and 40% aqueous glycerine solutions fer ten minutes absorbed sufficient glycerine to plasticize that spaghetti during and after subsequent drying. The plasticizing action of the glycerine prevented fissuring(checking) and surface corragation of spaghetti at elevated drying temperature and large wet-bulb dry-bulb temperature difference. The drying temperature and the wet-bulb dry-bulb differences up to which such protection was provided as the glycerine soak concentration increased. Despite the reduction in drying rate, the drying time required to produce spaghetti with a water activity of 0.65 (the level normally required for stability) decreased as glycerine content increased. At high drying temperatures glycerine addition increased the extent of browning and shortened the period required to induce detectable browning, but in ail instances browning started well after the product a_w reached the 0.65 value required far the completion of drying. Because glycerine addition reduced drying times at any given set of drying conditions and permitted the use of higher drying temperatures, relatively low levels of glycerine addition (e.g. 0.15㎏ glycerine/㎏ dry spaghetti) can shorten spaghetti crying times by roughly 80% and perhaps by as much as 93%.
김공환,전재근 한국농화학회 1974 Applied Biological Chemistry (Appl Biol Chem) Vol.17 No.1
Hot air thin layer drying method was studied for red pepper, Capsicum annum var. longum as the whole and cut pod states, at various temperature and air velocities. Drying curve of whole pod showed a settling down period followed by the first and second falling rate periods. By lowering the drying temperature, the first falling rate period approached to a constant rate one. Cut drying curve had simple falling rate period and also cut drying method could effectively shorten the drying time. Drying rate constant, k, was varied with time for both the drying methods arid the plots of k vs. time in two methods suggested the different drying mechanisms. When an average k was taken as a constant value, the following equations; M-M_t/M_o-M_e= e^(-0.118t) and M-M_e/M_o-M_e=exp(-0.342t^(0.128)) were applicable for whole and cut drying, respectively.