• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.245-250
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• 1977

Experiment were conducted to find out the effective drying method of citrus peel produced in Korea by varying the temperature of hot air, surface area of peels, peels from several citrus varieties and physicochemical treatment of the peel. 1. About $3{\sim}6\;days$ were required to reduce the moisture level of the peel from 70%(wet basis) to 20% at room temperature without forced convection. 2. Drying was speeded up until the temperature of hot air reached $60^{\circ}C$. Beyond that no significant increase in drying rate was observed. About 50 minutes were needed to reduce the moisture level (dry basis) to below 10% at $60^{\circ}C$ by forced convection 3. When the peel surface area was increased twice by cutting the peel into 256 fractions, the overall drying time (the time required to reduce the moisture level to 10%, dry basis) was shortened to 15 minutes from 50 mintes of the original peel. 4. No significant difference in drying rate was observed among the peels from several citrus varieties except Shaddock jabon and Citrus ponki tanaka, which dried more slowly than others. 5. Treatment of $Ca(OH)_2$ and the pressing of the peel before drying were effective in drying only when the initial moisture content was substantially higher.

• Korean Journal of Plant Resources
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• v.8 no.2
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• pp.115-125
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• 1995

The moistures, colors and flavors of red pepper were analyzed to observe the changes of the qualities of red pepper with various conditions of drying. The moisture was 11.8%, known as optimal condition for storing red pepper, where dried at $50^{\circ}C$ for 36 and 48 hours. The color of red pepper air-dried at 50% for 48 hours was estimated to be the most execllent in comparison of sun drying and air drying. The optimal absorbances of hexnae extract from red pepper were examined. The ratios between the absorbances at 280nm and at the typical wavelengths of caretenoids(430nm, 450nm, 474nm) were from 2.5-3.4 and these wete also confirmed by the sight of the eye. Hexane fraction showed more peaks of flavors than benzene fraction and both of the two were silylated by with BSTFA to analyze the flavors by GC. CG profiles for the compositions of flavors in red perpper are thought to be useful for extimating the quality of favors in red pepper. Eight flavors including benzene dicarbozylic acid, were identified from red pepper and major components of them were oleic palmitic acids. Drying temperatures and times did not have effects on the changes of specific flavor components but did influenced the compositions of them in red pepper.

• Journal of the Korea Concrete Institute
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• v.13 no.5
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• pp.457-465
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• 2001

Shrinkage strains of concrete slab in multi-story building are restrained by structural members such as columns or walls, then can induce cracks due to excessive shrinkage stress over tensile strength of member. In this study, a shrinkage stress analysis method of concrete slab in multi-story building considering not only material properties such as shrinkage, creep and reinforcement effect but also construction sequence is proposed. Tensile stresses of slab due to shrinkage are calculated by converting shrinkage strains into equivalent temperature gradients, creep that can release shrinkage stress can be considered by replacing the modulus of elasticity of concrete, Ec , to the effective secant modulus of elasticity of concrete, E$\_$eff/ Reinforcements are also considered by modeling them as equivalent beam elements in FEM program. Results of step by step analysis reflecting construction sequence summed up to calculate stresses of the whole building considering that shrinkage stresses of the building come from the difference of shrinkage between i-th floor and (i-1)-th floor, named as effecitive shrinkage, and it can be varied by construction sequence. The results of 10-story example building show that shrinkage stresses of lower floors are greater than those of upper floors, that is, stresses of lower floors(1∼2FI.) exceed modulus of rupture of concrete, but stress ratios of higher floors are in the range of 27.9∼92.8%.

• Food Science and Preservation
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• v.5 no.3
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• pp.217-223
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• 1998

Quality and component of dry Omija during storage and shelf-life of fresh Omija were investigated. Acidity and pH of dry Omija were not significantly different among drying methods, but reducing sugar(3.77%) of field (drying was much lower than that of hot air drying(11.02%) and freeze drying(10.12%). Crude protein was higher in order of freeze drying> hot air drying> field drying, and the optical density of freeze drying at 520nm were higher up to about 3 times than field drying and hot air drying, respectively. Moisture content of dry Omija during the storage was increased, whereas acidity decreased at 25$^{\circ}C$. However changed little at 4, -5, -20$^{\circ}C$ Reducing sugar increased until 8 mouth, and thereafter decreased continuously. Optical density and color(L,a,b) decreased at 25$^{\circ}C$ but increased at 4, -5, -20$^{\circ}C$. Shelf-life of flesh Omija at 4$^{\circ}C$ was limited to 9 days because staring decay. Acidity and reducing sugar of flesh Omija continuously decreased during storage at -5, -60$^{\circ}C$. Optical density increased until 8 month and then decreased, and especially the optical density of 8 month storage at -60$^{\circ}C$ was higher than initial's.

• Journal of the Korean Geosynthetics Society
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• v.18 no.1
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• pp.79-89
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• 2019

The field measurement and laboratory experiment were conducted to investigate the effect of reducing the surface temperature of the functional aspect of the heat island phenomenon of the permeable block which is made the recycled synthetic resin rather than the existing concrete permeable block. Field measurement was taken for 3 days in consideration of dry condition and wet condition and laboratory experiment was divided into dry condition, rainfall simulating condition, and wetting condition. The variations of temperature and the evaporation rate of water moisture content after experiment were confirmed. As a result of field measurement, it is confirmed that the surface temperature decreases due to the difference in albedo of the pore block surface rather than the cooling effect due to the latent heat of vaporization. The evaporation of moisture in a dry state where drought persisted or a certain level of moisture was not maintained in the surface layer. As a result of laboratory experiment, resin permeable block gives higher surface temperature when it is dry condition than concrete permeable block, but the evaporation of water in the pore is kept constant by capillary force in rainfall simulation condition, and higher temperature reduction rate. As a result of measuring the evaporation rate after laboratory experiment, it is confirmed that the effect of reducing temperature is increased as the evaporation rate of water is higher. Based on these results, correlation formula for evaporation rate and temperature reduction rate is derived.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.393-395
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• 2000

We studied to improve the stability of retrovirus during freeze-drying. Through selection of the additives, we chose the trehalose, trehalose-PVP colyophilized mixture which were most effective additive on retrovirus storage. Through thermal analysis by DSC. in case of adding trehalose, thermal change shift to $15^{\circ}C$ from $10^{\circ}C$. As a result, we found it that Tg have important role to improve the stability of retrovirus. When retrovirus was storaged at the different temperature, the activity of freeze-dried retrovirus with trehalose sustained for 8 week below $4^{\circ}C$, But freeze-dried retrovirus without additives showed the activity less than 40% at all temperature.

• Proceedings of the Korean Fiber Society Conference
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• 1998.10a
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• pp.83-86
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• 1998

PVC사의 연신은 Fig. 1과 같이 끊는 물 속에서 이루어지며 연신 후 정전기 방지를 위해 유제를 습식 방법으로 처리한다. 따라서 건조와 heat set chamber에 들어가기 전 어느 정도의 수분과 유제를 함유한 체 각각의 chamber를 통과하며 건조, heat set된다. 본 연구의 목표는 연신 후 squeezing roller의 접압에 따른 건조시간의 관계와 heat set온도, 시간에 따른 열 수축률의 관계를 알아보고자 한다. (중략)

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.163-168
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• 2002

고품질 쌀 생산의 주요 요인은 벼의 품종, 재배방법 및 수확 후 처리기술 등으로 대변된다. 수확 후 처리기술에는 건조, 저장, 가공, 포장 및 유통공정으로 구분된다. 특히, 건조공정은 수확 후 처리기술의 첫 번째 공정으로 건조 시 벼의 품질을 유지하지 못할 경우 저장, 가공 등 후속공정에 큰 영향을 미치게 된다. (중략)

• Journal of Korean Society of Forest Science
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• v.36 no.1
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• pp.26-32
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• 1977

Press drying was used on sapwood and heartwood of oak (Qercus acutissima Carruthers) to find profitable means of drying low grade logs. This study was designed to investigate the process of press drying considering core temperature, current moisture content, drying rate, drying time, final moisture content, dimensional change and drying defects. The drying tests were conducted using 1.5 centimeter thick material at platen temperature of $175^{\circ}C$ and pressure of 35psi. The results were summarized as fallows. 1. Core temperature was divided into three stages of drying characterized by initial heating period, plateau temperature, and period of rising core temperature. Plateau temperature of heartwood material was higher and longer than that of sapwood material. 2. The predicting equation for change in drying rate of sapwood material was log y=-2.7925-0.0811x as function of time. That of heartwood material was log y=-3.3382-0.0468x. 3. Sapwood material reduced the moisture content from 59 to 2.5 percent in 45minutes. Heartwood material reduced the moisture content from 64 to 3.3 percent in 55 minutes. 4. Shrinkage during press drying were 20.4 percent in thickness direction and 2.5 percent in width direction. Recovery on equilibrium conditioning at 65 percent relative humidity and temperature of $20^{\circ}C$. were 11.4 percent in thickness direction and 49.4 percent in width direction. 5. Heartwood material developed severe honeycombing and moderate checking. The sapwood material dried without honeycombing, checking and collapse. All material kept wood flat.

• Magazine of the Korea Concrete Institute
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• v.6 no.4
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• pp.102-112
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• 1994

The drying shrinkage of concrete has a close relation to the water movement. Since the diffusion process of water in concrete is strongly dependent on the temperature and the pore humidity, the process is highly nonlinear phenomena. This study consists of two parts. The first is the development of a finite element program which is capable of simulating the rnoisture distri- ,bution in concrete, and the other is the estimation of the differential drying shrinkage and stress considering creep by using the modified elastic modulus due to inner temperature change and maturity. It is shown that the analytical results of this study are in good agreement with experlimental data in the literatures, and results calculated by BP-KX model. The internal stress caused by moisture distribution which was resulted from the diffusion process, was calculated :quantitatively. The tensile stress which occured in the drying outer zone mostly exceeded the tensile strength of concrete, and necessarily would result in crack formation.