• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.558-564
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• 1993

The drying characteristics of fluidized bed drying with different drying conditions using naked barley were carried out. This fluidized drying mechanism of naked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was considered as the controlling step. The activation energy of first falling step was 1,900 cal/gmol, while for second falling step the values showed 2,500 cal/gmol.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.203-211
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• 1989

During hot air drying of root vegetables such as radish and sweet potatoes, shrinkage and casehardening occurred, and thereby the quality change appeared. Therfore the hot air drying apparatus in which air temperature, relative humidity and air velocity could be controlled was designed, and the drying and shrinking characteristics of radish and sweet potatoes were studied. Also the external factors that affected these characteristics were investigated. The whole drying process of radish and sweet potatoes could be divided into four different drying rate periods, namely constant rate period, first falling rate period, second falling rate period (a) and (b). The shrinking rate curve consisted of four periods nearly corresponding to drying rate periods. The shrinking rate slowly increased in the constant rate period, rapidly increased in the first falling rate period, and reached the highest value in the early period of the second falling rate period. The surface shrinkage was greatly affected by the thickness of sample, relative humidity and initial moisture content. The shrinking ratio was increased with decreasing thickness and increasing relative humidity and initial moisture content.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.254-259
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• 2009

The mixed cooling dryer has been developed significantly by adopting both advantages of cooling dryers and desiccant dryers. In this study, it is introduced that the desired effect, such as drying rate period reduction and energy-saving, could be achieved only by adding the desiccant dryer if an existing cooling dryer is used. The experiment should be conducted for quite long time due to the material selection, so it is regrettable that there are not enough data.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.11-15
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• 1988

Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature $(50^{\circ}C)$, relative humidity $(30\%)$ and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1107-1113
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• 1998

This work was to study the potential use of germinated and microwave-vacuum-dried brown rite as a raw material for enzyme food. Brown rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for 4 days. The germin ated brown rice was then dried by different drying methods: microwave vacuum drying 1(drying only), microwave vacuum drying 2 $(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature to be $60^{\circ}C$. During microwave vacuum drying 1 and 2 the sample reached $60^{\circ}C$ much faster (5 min) and was dried much faster (2 to 3 hrs for microwave vacuum drying 1 and 2 than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying and hot air drying.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.625-630
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• 1999

This work was to study drying characteristics of the brown rice koji, an enzymic health food, using microwave under vacuum. Cooked brown rice was inoculated with Aspergillus oryzae and incubated at $32^{\circ}C$ for 6 days. The brown rice koji was dried by different drying methods: microwave vacuum drying, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $40^{\circ}C$. During microwave vacuum drying, the sample reached $40^{\circ}C$ much faster (within $5{\sim}10\;min$) and was dried much faster (2 hrs) than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying, and hot air drying.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.188-194
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• 2002

버섯의 감압건조시험을 할 수 있는 요인시험장치를 제작하여 시험한 결과를 요약하면 다음과 같다. 가. 댐퍼조절방식 감압건조장치로 건조시험한 결과, 표고버섯은 건조온도 5$0^{\circ}C$에서는 나타나 건조실 압력에 따른 건감률의 변화는 크게 나타나지 않았으나, 건조온도 6$0^{\circ}C$에서 건조실 내부압력이 990hPa일 때 4.57%/hr로 1,013hPa에 비해 높게 나타났으며, 색차면에서는 온도 5$0^{\circ}C$일 때 건조실 내부 압력이 낮아질수록 변화가 적은 것으로 나타났고, 수축률은 압력별로 거의 변화가 없었으나, 건조온도 6$0^{\circ}C$, 압력 990hPa에서 다른 조건에 비해 양호한 것으로 판단되었으나 건조실 내부에 공기분배가 일정하지 않고, 건조실 내부압력 강하성능이 떨어지는 문제점이 발생하여 솔레노이드를 이용한 압력조절방식으로 보완 제작하여 건조시험을 실시하였다. 나. 솔레노이드방식 감압건조장치로 건조시험 한 결과, 표고버섯은 열풍온도 5$0^{\circ}C$, 건조실 내부압력 940-980hPa에서 건감률 2.69%w.b./hr, 갓의 복원률 90.1%로 가장 높았고, 색차 및 수축률이 가장 낮은 것으로 나타났으며, 건조실 내부압력을 900-940hPa로 고정하고 열풍온도를 40, 50, 6$0^{\circ}C$로 표고버섯을 시험한 결과 건감률은 6$0^{\circ}C$일 때 가장 높았으나, 색차, 수축률, 복원률을 고려할 경우 열풍온도 5$0^{\circ}C$가 가장 적합한 것으로 판단된다. 다 솔레노이드방식 감압건조장치로 건조한 표고버섯으로 품위에 대한 유의성 검증결과, 표고버섯의 경우 온도별로는 색택과 복원률, 건조실 내부 압력별로는 수축률, 복원률에서 유의차가 있는 것으로 나타났다. 라. 본 연구에서 구명된 감압건조특성을 기초로 하여 배치식 감압건조기를 설계 제작에 활용하고자 한다.

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.141-149
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• 1993

In order to develop a poultry manure dryer, a pilot dryer was designed and drying experiments were conducted to investigate the drying characteristics of poultry manure. According to the results, the pilot dryer could be operated without any air pollution problems. When poultry manure was dried from 79.2%(w.b. basis) moisture content, the final moisture content ranged from 38.7% to 57.9% depending upon the drying conditions. The drying results showed that drying rate was 189.8~198.0 kg/h and moisture evaporation rate was 124.0~125.4kg-$H_2$O/L. For this drying, electricity requirement was 9.5~19.3 Wh/kg and fuel consumption rate was 6.9~9.3 kg-$H_2$O/L with 50.2~65.1% thermal efficiency.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.16-20
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• 1988

Square slices of sea tangle was dried in hot air drier that could be controlled air temperature, relative humidity and air velocity. Under various drying conditions, drying and shrinking characteristics were investigated. 1) During drying sea, tangle, the constant rate period was nonexistant and the falling rate could be devided into a 2 periods, namely, a first falling rate period and a second falling rate period. 2) The tip part was proceeded more shrinkage than base part, and under drying condition of air temperature $50^{\circ}C$, relative humidity $30\%$, air velocity 0.4m/s, when the moisture content was reduced to $20\%$, the shrinking ratio of tip part, middle part and base part were 57.5, 54.0 and $42.7\%$, respectively. 3) The drying shrinking and drying rate increased with decreasing relative humidity, but when the moisture content was reduced to $20\%$, the shrinking ratio increased with increasing relative humidity.