• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.198-203
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• 2006

This study was conducted to select the temperature for hot air drying method, cutting method, and solution that inhibits enzymatic browning in making high quality powder from sweetpotato roots. It was observed that $70^{\circ}C$ was the best temperature for air drying method wherein the dry matter rating, dry matter time, flour yield and chemical component were considered. The proper cutting thickness should be 2.0 mm considering the vitamin C content and sensory evaluation of sweetpotato flour. Also, 1% vitamin C solution inhibited enzymatic browning of sweetpotato.

• Proceedings of the KAIS Fall Conference
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• 2005.05a
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• pp.166-168
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• 2005

근래에 이르러 농가에서 건조기의 사용이 증가하였지만 대부분의 건조기는 강한 열을 이용하는 방식으로서 고추와 같은 농산물인 경우 맛과 향에서 태양초에 비해 품질이 떨어지는 현상이 자주 있었다. 본 논문에서는 가격 효율성, 연료비 경제성, 맛과 향 그리고 건조시간의 단축이 고려된 건조기 시스템을 개발하였다. 이를 위해 농산물 건조기의 전 기능을 마이크로프로세서의 제어에 의해서 농산물 종류별로 자동적으로 건조할 수 있도록 one touch 방식으로 실현하는 것을 최종 목표로 하였다.

• Applied Chemistry for Engineering
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• v.8 no.1
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• pp.1-7
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• 1997

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 $20^{\circ}C$ 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.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.37-45
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• 2012

This study was carried out to examine the optimal treatment conditions of ethanol and glycerine for processing technology development of preserved flowers in carnation (Dianthus caryophyllus) 'Desio' commonly used for flower design. For this purpose, effects of dipping duration of ethanol solution and treatment duration and concentration of glycerine on preserved flower quality were evaluated. Ethanol treatment resulted in perfect dehydration and decoloration of petals and it was proper at 24~48 hours under high brightness and low chroma. Appropriate concentration and time of glycerine treatment was 30% at 36 hours because it resulted in Munsell value of 4.0R in Hue, 6.49 in Value, and 19.8 in Chroma (4.0R 6.49/14) representing the most approximate value to that of fresh petals. Decreasing rate in weight after desiccation tended to reduce by longer time of immersing and higher concentration. Weight after 12 hours of immersing reduced up to 86~90% according to treatment time in non-treatment group of glycerin, meanwhile, it reduced up to 51~69% under higher concentration of 40%. However, weight after 48 hours of immersing reduced up to 90% regardless of desiccation time in non-treatment group of glycerine, to the contrary, decreasing rate reduced by 46~54% through glycerine treatment of 40%. Time for desiccation required 24 hours in glycerin concentration of 10~20% except 6 hours of immersing time, however, higher concentration resulted in increased time up to 48 hours.

• Food Science and Preservation
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• v.14 no.6
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• pp.591-597
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• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

• Journal of the Korean Wood Science and Technology
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• v.16 no.2
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• pp.69-78
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• 1988

For the modification of kiln drying schedule, rela ons between drying resistance R and moisture content or drying times were found 2.5cm-and 5.0cm-thick pitch pine (Pinus rigida Mill.) board and dimension lumber by the conventional kiln drying schedule until the average moisture content was 10%. The results of this study were as follows. 1. Drying resistance increased curvilinearly as moisture content decreased, and was higher for dimension lumber than for board at a given moisture content. The relationships between drying resistance and moisture content for the conventional kiln drying schedule and thickness of lumber were 1) $R_{2.5}=6.795\times10^3M^{-1.27^{**}}$ for 2.5cm-thick board by the conventional kiln drying schedule. 3) $R_{5.0}=5.206\times10^4M^{-1.55^{**}}$ for 5.0cm-thick dimension lumber by the conventional kiln drying schedule. 2. As drying time increased, moisture content decreased and drying resistance increased at the same time. Gradient of slope for dimension lumber was gentler than board. 3. The predicted drying times to 10% moisture content with the conventional kiln drying schedule were a little shorter than actual drying times with relatively small error. 4. It is necessary for the conventional kiln drying schedule to be modified to provide the desired final moisture content at minimum drying time with no significant degrade under severe drying conditions. 5. The kiln factors for 2.5cm-thick board and 5.0cm-thick dimension lumber with the conventional kiln drying schedule were 1.112, 1.136, respectively.

• Journal of the Korean Electrochemical Society
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• v.27 no.1
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• pp.40-46
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• 2024

Among the electrode manufacturing processes for lithium-ion batteries, the drying process is crucial for production speed and process cost. Particularly, as the loading level of the electrode increases to enhance the energy density of the battery, optimizing process conditions for electrode drying becomes more critical. In this study, we compared the drying time and electrochemical performance of the positive electrode prepared at different drying temperatures. LiNi_0.6Co_0.2Mn_0.2O₂ (NCM622) was used as the active material and manufactured under various drying temperature conditions ranging from 120 ℃ to 210 ℃ at loading levels of 2.5 and 4.5 mAh cm^-2. The physical and electrochemical properties of the electrodes were compared. As the loading level of the electrode increases, the drying time of the electrode also increases, but this time can be reduced by increasing the drying temperature. The drying temperature used in manufacturing the NCM622 positive electrode does not significantly affect the electrochemical performance but drying above 210 ℃ resulted in an increase in the volume resistivity of the electrode and a decrease in electrochemical performance. Accordingly, in the manufacture of high-loading electrodes, the drying temperature was increased to 190 ℃ to shorten the electrode manufacturing time without a loss of performance.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.799-804
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• 2002

Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as $43^{\circ}C$ and 700 micronHg, respectively.

• 보존과학연구
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• s.32
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• pp.37-52
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• 2011

This study investigates the hardening characteristics of the mixture lacquer and glue at room temperature. Diverse samples were made from manufacturing of glue to the adding ratio in sap of the lacquer tree. After the examination of moisture content of samples, it has been seen that there is no relation with glue's kinds or adding ratio, but only with contain level of moisture. The samples made with film shape in order to examine the drying time. Samples with isinglass needed for over three days and had smooth surface. However, samples mixed with animal glue dried within a day and had ripples on the surface because of fast drying rate. In addition, the samples with isinglass had slow change of colour in early step of drying and no colour difference after completely drying although it had significant changes to black oxide as soon as contact with air. In structural analysis with FT-IR showed that the carbonyl bond increased in the samples of mixed with glue, compared to raw lacquer and treated lacquer.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.74-80
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• 2015

In this study, the microbial control effect after treatment of washing solutions (tap water, electrolyzed water, chlorine dioxide solution) and quality changes were investigated when Kwamegi is produced by means of the cold air drying. The initial moisture rate of the sample was 56.62% before drying. At the beginning of drying period, moisture rate sharply fell down but as the experiment progressed, moisture reducing rate was smoothly decreased. The color difference of Kwamegi before drying was 42.40, but it was reduced depending on the increment of drying temperature and time. TBA value of the initial sample was 0.219, rancidity were increased continuously when drying progressed. Total amino acid content was showed the highest value at $25^{\circ}C$ for 36h and the lowest at $40^{\circ}C$ for 12h. From the fatty acids analysis, major fatty acids were consisted of the 14:0, 16:0 and 18:1 (18.1520.96%, 28.0632.51% and 17.0619.81%, respectively). The microbial control effect was biggest when Kwamegi was washed with chlorine dioxide 100ppm for 60s. The microbe of the Kwamegi, Pseudomonas sp. and Pseudomonas putida were identified.