• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.147-154
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• 2010

Gulbi, made of fresh yellow corvenia (Psendosciaena manchurica) that has been salted and dried, is one of the most popular traditional marine foods in Korea. The objective of this study was to develop a method to safely manufacture Gulbi with low levels of oxidation and contamination, by a hot air drying method. Changes in total acidity, pH, salt concentration, thiobarbituric acid-reactive substance (TBARS) and volatile basic nitrogen (VBN) were measured during drying at 30, 35 and $40^{\circ}C$ for 15 days in a hot air-dryer using a semi-dried method. Acidity increased with increasing drying time at all drying temperatures. The pH decreased gradually with increasing drying time. Salt concentration was increased as drying time increased at all drying temperatures due to moisture loss. The VBN increased as drying time increased for all drying temperatures. Data indicate that the drying at $35^{\circ}C$ appears to have a significant sensory and physicochemical advantage in Gulbi products.

• Applied Biological Chemistry
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• v.28 no.3
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• pp.167-173
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• 1985

Hot air drying characteristics of six year old cooked ginseng root at temperature ranges of $55{\sim}75^{\circ}C$ under 1.8m/sec air velocity and shrinkages accompained were investigated. Drying time to reach equilibrium moisture content of the root takes from 20 to 30 hours, depending on the subjected drying temperatures and root sizes. Drying curve shows that it has two or three falling stages and drying constant are continuously changed. Higher drying constant was observed both at early and late stages of drying. Shrinkage ratio of length, diameters, surface area and volume of the root were 13.0, 39.8, 47.7 and 68.5%, respectively, after 40 hours dry at $55^{\circ}C$. The most of shrinkage was observed at early drying stage.

• Food Science and Preservation
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• v.10 no.1
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• pp.32-36
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• 2003

Quality stability of the dried layer Porphyra tenera depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and chlorophyll degradation. Major fatty acids of dried layer were 45.7％ eicosapentaenoic acid and 13.6% palmitic acid. Quality stability was increased in order of darkness, incandescent and fluorescent increased sharply with the decrease of water activity and temperature, and also improved by the packaging material with strong barriers of water vapor, oxygen and light.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.7
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• pp.694-699
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• 2008

Considering the severe regulation associated with sludge treatment such as direct landfill and ocean dumping, there is no doubt in that an advanced study for the proper treatment of sludge is urgently needed in near feature. As one of viable method for sludge treatment, fry-drying of sludge by waste oil has been investigated in this study. The fundamental mechanism of this drying method lies in the phenomenon of rapid moisture escape in the sludge pore toward oil media. This is caused by the severe pressure gradient formed by the rapid oil heating between sludge and oil. As part of research effort of fry-drying using waste oil, a series of basic study has been made experimentally to obtain typical drying curves as function of important parameters such as drying temperature, drying time, oil type and geometrical shape of sludge formed. Based on this study, a number of useful conclusion can be drawn as following. The fry-drying method by oil immersion was found quite effective in the removal efficiency of sludge moisture, in general, the moisture content decreases significantly after 10 minutes and the whole moisture content was less than 5% after 14 minutes regardless of the drying temperature. The increase of oil temperature up to 140$^{\circ}C$ favors significantly for the removal of moisture but there was no visible difference above 140$^{\circ}C$. As expected, the decrease of diameter in sludge was efficient in drying due to the increased surface area per unit volume. Further, the effect of oil property by the change of oil type was noted. To be specific, for the case of engine oil the efficiency was found to be remarkably delayed in moisture evaporation compared with that of vegetable oil due to the increased viscosity of engine oil. It produced a result of increasing the evaporation of moisture largely relatively high in the drying temperature over 140$^{\circ}C$ compared with the drying temperature 120$^{\circ}C$ drying temperature as the drying time passed. Accordingly, the drying temperature is considered desirable as keeping over 140$^{\circ}C$ regardless of a sort of used oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.774-778
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• 1996

The changes in organic acid contents of sea mussel and baby clam during drying at 40, 50 and $60^{\circ}C$ and storage at low $temperature(4^{\circ}C)$ and room $temperature(20^{\circ}C)$ were investigated. Organic acids of 8 varieties were determined and the content of succinic acid occupied over 90% of total organic acids in sea mussel(410.9mg%) and baby clam(96.5mg%). Malic acid was in order in sea mussel(41.2mg%) and lactic acid was in order in baby clam(61.9mg%). The content of organic acids was decreased during drying and rate of decreasing was higher at low drying temperature(40 and $50^{\circ}C)$ than that of high drying $temperature(60^{\circ}C).$ The decreasing rate was higher at room $temperature(20^{\circ}C)$ storage and long storage periods than that of low $temperature(4^{\circ}C)$ storage and short storage periods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.4
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• pp.331-334
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• 1989

This studies were carried out to investigate the effects of the management of curing barn and the use of supplemental heat on prevention of barn rot during the rainy season. The managemental methods of curing barn were combined with hanging spaces ranged from 15cm to 30cm and ventilating conditions. The supplemental heat was applied with oil burner and oil fan heater. Barn rot was reduced in the wider hanging spaces, and the effects of hanging spaces was larger with ventilating during curing. Barn rot decreased by ventilating condition than non-ventilation. The use of supplemental heat dropped to lower relative humidity in curing barn. Supplemental heat and forced-air movement greatly reduced barn rot in comparison with tobacco cured under natural conditions.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.559-564
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• 2002

Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of $15^{\circ}C$, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.

• Magazine of the Korea Concrete Institute
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• v.4 no.3
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• pp.101-111
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• 1992

매스콘크리트 구조물에서의 시멘트 수화열은 구조물의 균열을 발생시킬 만큼 큰 내부온도를 발생시킨다. 따라서 매스콘크리트 구조물에서의 설계와 시공단계에서 내부온도응력을 예측할 수 있다면 이와같은 균열로 인한 구조물의 피해를 예방할 수 있을 것이다. 그리고 수화열에 의한 온도증가는 타설초기에 발생하므로 크리이프에 의한 영향도 매우크다. 따라서 온도응력해석시 크리이프와 건조수축의 영향을 고려하는 것이 구조물의 안전성과 사용성을 정확히 파악하는데 필요하다. 본 연구는 먼저 매스콘크리트의 온도이력을 유한요소법에 의해 해석하고, 작용하중이나 온도이력을 크리이프와 건조수축영향을 고려하여 콘크리트 구조물의 응력과 변형을 유한요소법에 의해 계산하였다. 본 연구에서 온도이력 계산과 콘크리트구조물의 응력과 변형의 계산을 위해 작성한 프로그램 결과를 실제 구조물의 실험결과와 비교하였을 때 양호한 결과를 얻었다.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.32-32
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• 2003

Calcuim borate 화합물의 하나인 Colemanite 천연원광을 출발물질로 붕산을 제조하는 공정에 대한 연구로 황산 첨가량과 처리온도, 건조온도와 시간에 따라 생성되는 붕산의 결정상과 수득률, 순도 및 입자의 형상을 관찰하였다. 황산 첨가로 붕소 성분은 용해되어 액상에 남고, SO$_4$$^{2-}$ 와 결합하여 불용성 고체로 분리되고, 붕소의 온도에 따른 용해도 차를 이용하여 재결정화하는 방법으로 99% 이상의 순도를 갖는 붕산(H$_3$BO$_3$)을 얻었다. 공정의 각 단계에서 생성되는 화합물을 TG, NMR, IR, XRD, ICP 등의 방법으로 분석하여 최적 제조 조건을 찾았다.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.295-297
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• 2006

전력수가 증가할수록 수분감소율과 부피감소율은 또한 급격한 형태로 감소하였으며, 2kW일때는 완만한 형태를 나타냈다. 또한 온도의 변화에 있어서도 예열기간은 온도가 증가함을 알 수 있으나, 항률건조단계부터는 온도의 변화가 거의 없는 것으로 나타났다.