식품의 냉동 건조에서 주기 압력 함수에 대한 연구 = A Study on the Cyclic Pressure Function in Freeze Drying of Foodstuff

다국어 초록 (Multilingual Abstract)

We show that the usage of the cyclic pressure function in the freeze drying is more effective than the drying rate of the constant pressure process. The ultimate object of this process is to reduce energy costs by shortening the drying time. In this work, the concept of cyclic pressure function to decrease the drying time and the effects of the following factors on drying rate are considered ; pulse type, size in amplitude of pressure, size of intermediate time. Temperature for drying has always been maintained constantly at 20℃ and the pulse type could have found to give useful results than the constant pressure by altering chamber pressure from low pressure to high pressure Also, when the amplitude of the pulse is 0.4 torr and the intermediate time is six hour the drying rate was increased considerably.