• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2001.04a
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• pp.158-158
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• 2001

산업용 포장재의 주원료로서 이용되고 있는 국산골판지고지(KOCC)는 반복적인 재활용 으로 인하여 섬유장이 짧고 매우 각질화된 상태이며, 펄프 내 미세분 함량이 50%이상에 달 하고 있다. 또한 섬유의 표면이 인쇄잉크, stickies 및 각종 이물질로 오염됨에 따라, 섬유자 체가 보유하고 있는 섬유간 결합 능력이 저하된 상태이다. 국산 골판지 고지를 재활용한 골판지 원지의 생산 시 탈수성 및 강도 저하의 단점을 극 복하는 것은 생산성과 품질향상의 측면이외에 고지 재생을 촉진시킨다는 의미를 지니고 있다. 상기한 KOCC의 단점을 극복하는 방안으로 섬유분과 미세분의 적절한 분급을 통하여 초지 시 탈수저향을 감소시키고 더불어 종이의 강도를 개선하는 방안이 본 연구센터에 의해 고안되었다. 아울러 고온압착건조 처리를 활용한 종이의 물성 개선법이 국내에 이미 적용된 상태로 건조시간의 단축 및 종이의 제반물성을 개선시켜주게 되었다. 하지만 이미 열화된 KOCC에 고온압착건조 처리를 적용하여 밀도를 증가시킨다 할지라 도 천연의 UKP를 이용한 종이에 준 하는 강도를 얻는 데에 한계가 있었다. K KOCC 펄프의 섬유간 결합 능력을 개선시키기 위하여 본 연구에서는 Kneading처리와 지력증강제를 첨가를 함께 실시하는 방안을 검토하였으며, 고온압착건조된 골판지 원지의 표면에 코팅처리를 실시하여 그 효과를 분석하였다. 이를 통해 국산 골판지고지를 재활용한 골판지원지의 강도 극대화 방안을 탐색하고자 하였다.

• Conservation Science in Museum
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• v.11
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• pp.43-48
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• 2010

Excavated lacquer wares can be divided into waterlogged lacquer wares supersatuated with moisture and dry lacquer wares with little moisture. This conservation was done with dry damaged lacquer wares excavated from Daho-ri. Lacquer ware artifacts with lacquer fragments and no surface material remaining were processed using the three following methods. The three methods are reinforcing while sustaining three-dimensional form; reinforcing with earth after cleansing so that fragments are revealed due to weak lacquer fragments; and reinforcing the whole lacquer ware or parts by connecting and supporting missing parts with rayon paper, an artificial fiber paper, if the form cannot be sustained only with lacquer fragments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.137-146
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• 1982

Histological study of eel was carried out to determine the effect of drying on muscular tissue and fat movement. The results are as follows: (1) Changes of muscular tissue during drying may he divided into two stages early and late. In the early stage there was apparent dehydration of connective tissue while in the late stage muscle fibre dehydration appears to occur. (2) Movement of fat during drying depends upon division and contraction of the myocommata caused by inner structural changes. This phenomenon appeared to be more apparent in the late rather than the early drying stage.(3) After freeze-drying traces of ice crystals were detected around the muscle cells. These ice crystals remained even after rehydration. (4) When muscular tissue was heated the connective tissue melted while muscle fiber dehydrated and solidified.

• Journal of Conservation Science
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• v.16 s.16
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• pp.110-118
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• 2004

In order to evaluate two-step treatment of PEG-freeze drying for highly-degraded waterlogged ash woods (Fraxinus PP.; ca. 5,700 BP), which were excavated from peat lands in western Korea, dimension stability was examined during 45 months after complete treatment. The samples pre-treated with PEG in water solution showed better dimensional stabilities than the ones with PEG in t-butanol(TBA) solution. It suggests that TBA reduced the flexibility of wood cells and overflying by TBA induced micro-checks during freeze drying. Micro-checks results in fragile wood structures and consequently, large shrinkage by moisture absorbances of high PEG contents during exposure in humid condition. The results suggest that PEG in water-solution treatment is better than PEG in t-butanol as pretreament for freeze drying of highly-degraded waterlogged ash woods.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.194-210
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• 1994

미곡종합처리장(米穀綜合處理場)의 곡물 건조 및 저장시설의 적정 설계를 위해서 시뮬레이션 모델링이 요구되었다. 이에 곡물 건조 및 저장시설인 곡물 사일로 시스템을 설계하기 위해서 SLAMSYSTEM을 이용한 시뮬레이션 모델을 개발(開發)하였다. 곡물 사일로 시스템은 반입(搬入)장치, 조선(粗選)장치, 계량(計量)장치, 건조용(乾燥用) 사일로, 저장용(貯藏用) 사일로 그리고 이송장치들로 구성되었으며 이들 장치와 시스템의 공정들이 네트웍(network)과 프로세스(process) 중심의 시뮬레이션 모델로 표현(表現)되어 분석(分析)되었다. 이 시뮬레이션 모델로 1) 각 공정에서의 원료 처리시간 및 대기시간 그리고 병목현상, 2) 각 기계 및 장치들의 활용도(活用度) 및 이용상태(利用狀態), 3) 물벼의 처리용량 및 건조조건에 따른 건조시간과 건조에 소요되는 에너지 그리고 건조중 발생되는 열손실(熱損失), 4) 반입에서부터 저장에 도달할 때까지의 총 처리시간 및 처리량 등을 분석하였다. 이러한 시뮬레이션 결과 자료를 기초로 하여 각 기계 및 장치의 종류(種類)와 용량(容量) 및 크기를 결정하여 곡물 사일로 시스템을 설계(設計)하였다. 그리고 시뮬레이션에 의해 설계된 사일로 시스템이 실제로 전북 남원에 설치(設置)되었다.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.805-813
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• 1994

Zucchini slices, sweet potato stems, taro stems, and platycodon treated with various methods such as dipping in citric acid solution, sulfite solution, or sulfur fumigation were dried by the natural sun drying method or the forced air drying method at 50, 70, 90, or $105^{\circ}C$. Mold growth of the dried vegetables and sensory quality of the dried and rehydrated vegetables were investigated. Limiting moisture contents to prevent mold growth over 3 month storage under room temperature were 15, 20, 25, and 15% for zucchini slices, sweet potato stems, taro stems, and platycodon, respectively. The chlorophyll containing vegetables dehydrated by the forced hot air showed better sensory quality than those by the natural sun. Among the pretreatments, dipping in the sulfite solution provided the best sensory quality to the dried vegetables. The sensory quality of dried platycodon was improved to a small extent by sulfur fumigation and sulfite solution treatment. The sensory quality of the dried platycodon was not found to be affected by the drying methods. All the tested vegetables dried at $105^{\circ}C$ had the worst sensory quality. Except drying temperature of $105^{\circ}C$, the lower the drying temperature, the better the sensory quality and the rehydration rates were obtained for the tested vegetables except platycodon. The sensory quality of the platycodon was little affected by the drying temperature tested in the range of $50{\sim}90^{\circ}C$.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2001.10a
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• pp.214-217
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• 2001

Microwave continuous drier system mostly uses the ISM frequency band(915MHz or 2450MHz). It dry the material off from it's inside by the electromagnetic wave. The structure whose openings is needed for dry system to continuously feeds a materials into the system. So it is too difficult to shield the leakage of electromagnetic energy through the apertures. In this paper, we designed microwave continuous drier structure which operates at 2450MHz and analyzed the field distributions at the internal and external region of the structure.

• Journal of the KSME
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• v.35 no.1
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• pp.26-35
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• 1995

직물은 경사와 위사가 직각으로 교차하여 만들어진 것으로 여기에 사용하는 경사와 위사를 준 비하는 것을 제직 준비라 한다. 사이징(sizing)은 원사에 풀을 먹이는 제직 준비 공정의 한 가 지로서 제직시에 발생하는 마찰, 긴자으로부터 사(사)를 보호하여 제직 효율을 향상시키는 데 목적이 있다. 이러한 작업에서 호재가 균일하게 접착되고 양호한 품질로 대량생산을하여 경제 적인 합리화를 이루기 위하여 기계 사이징을 한다. 그림 1은 일반적인 합성 섬유용 사이징기의 구조이다. 호재는 용액상태로 준비되며, 원사는 호재용액을 가로질러 이동하여 연결되는 다음 공정에서 용이하게 취급되도록 건조되어 권추된다. 표면에 점성이 높은 호재가 부착된 원사를 단시간에 효과적으로 건조시키는 것이 사이징기 건조부의 역할이며, 가공되는 원사의 종류가 다양해짐에 따라 각 원사의 특성에 적합한 건조방법이 발전되어 왔다. 이 글에서는 건조시스템의 이론적인 고찰과 신합섬용 사이징기 SUPER-500에 대한 건조 시스템의 구조 및 동작 원리를 소개하고 향후 발전 방향을 제시코자 한다.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.538-545
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• 2012

The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.