• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.298-300
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• 2006

온도에 따른 건조속도의 변화는 온도가 높을수록 건조속도가 급가속화되고, 온도가 낮을수록 완만한 형태를 보임을 알 수 있었다. kW가 증가할수록 항률건조 시간이 줄어들고, 한계함수율에 도달하는 시간이 짧아지는 경향을 나타냈다.

• Fire Science and Engineering
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• v.31 no.3
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• pp.73-78
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• 2017

In this paper, the fire risk using a bimetal type thermometer for construction installation is presented. Because construction equipment is used widely in the field and the site is exposed to explosions and fire by combustible gas or fume, strong restrictions on the structure and usage are applied. Moreover, the risk of fire increases as precise temperature measurements are poorly conducted via an inner temperature sensor inside construction furnace. Therefore, this paper presents the results of structural analysis of a bimetal temperature sensor which is used widely in construction installation and temperature measurement experiments relative to the material property of the target object. The results revealed the relatively precise temperature of the liquid object, whereas those of the gas and solid object showed a lower temperature compared to the real temperature. This shows that bimetal-type temperature sensor is more suitable for measuring a liquid state object than measuring a gas or solid state object.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.178-180
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• 2008

세라믹 건조기를 개발하기 위하여 탄화규소가 주원료로한 세라믹 발열판을 제작하여 건조기 내부에 설치하여 실험하였다. 발열판 장착위치에 따른 실험결과 위치는 큰 변수가 되지 않았고, 발열판 자체 온도 분포를 측정한 결과 시간이 흐름에 따라 온도 분포는 약간의 차이가 있기는 하지만 대체적으로 균일한 분포를 나타내었다.

• Korean Journal of Medicinal Crop Science
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• v.16 no.4
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• pp.211-217
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• 2008

To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and $140^{\circ}C$) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at $130^{\circ}C$, while decreased on fine root. Soluble carbohydrate content was the highest at $70^{\circ}C$ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at $130^{\circ}C$, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to $120^{\circ}C$ and $100^{\circ}C$, respectively and decreased over this temperature.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.1-214
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• 2003

본 연구는 4~6개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판 온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판 온도가 감소할수록 증가였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조치 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열한 온도 34$^{\circ}C$로, 쇠고기이유식에서는 수된함량 88.5% 와 가열판온도 28$^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.5%와 가열판 온도 39$^{\circ}C$로 결정되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.29-33
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• 1989

As one of the application of microcomputer for data acquisition and temperature control of food drying process, these studies designed and built 'the interface system, measuring sensors of weight and temperature, temperature control system'. The basic and assembly language was used to operating these system. These system measured successfully the variables such as weight and temperature during food drying, and controlled Automatically the drying temperature.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.2
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• pp.729-737
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• 2013

The environmental load of concrete pavement can be categorized by temperature and moisture loads, which mean temperature distribution, and drying shrinkage and creep in the concrete slab. In this study, a method calculating the environmental load essential to mechanistic design of airport concrete pavement was developed. First, target area and design slab thickness were determined. And, the concrete temperature distribution with slab depth was predicted by a pavement temperature prediction program to calculate equivalent linear temperature difference. The concrete drying shrinkage was predicted by improving an existing model to calculate differential shrinkage equivalent linear temperature difference considering regional relative humidity. In addition, the stress relaxation was considered in the drying shrinkage. Eventually, the equivalent linear temperature difference due to temperature and the differential shrinkage equivalent linear temperature difference due to moisture were combined into the total equivalent linear temperature difference as terminal environmental load. The environmental load of eight civilian and two military airports which represent domestic regional weather conditions were calculated and compared by the method developed in this study to show its application.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.345-350
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• 1991

Rough rice samples of Chucheongbyeo, Bongkwangbyeo and Hwaseongbyeo were collected by the National Agricultural Products Inspection Office. Drying methods of rough rice were sun drying and forced ventilation drying by an oven dryer and temperature of the oven dryer was set to 43, 60, 70, or 8$0^{\circ}C$. Moisture content of samples was reduced from ca. 20% to 15% at the end of drying, and additionally to 12.5 % for the drying at 8$0^{\circ}C$. Characteristics related to rice grain quality, milling recovery, ratio of broken and cracked rices, percentage of germination, and sensory scores of the cooked rices were evaluated. Yielding percentage of brown rice and polished rice remarkably decreased by drying at 8$0^{\circ}C$. Percentages of cracked rice and broken rice were within the criterion of the second grade government brown rice (20%) only in the sun dried and the rices dried at 43$^{\circ}C$, on the basis of damaged rice, opaque kernel rice and colored rice. Broken rice percentage of the polished rice was within the criterion for the standard of government rice (5%) in the sun dried and the rices dried at 43$^{\circ}C$. Germination percentage of rough rice was higher than 80% in sun drying and drying at 43$^{\circ}C$, but remarkably decreased by drying rice at 6$0^{\circ}C$ and over. Sensory palatability of the cooked rice decreased with increase in drying temperature. The present governmental method of judging rough rice on the basis of moisture content and appearance of the rough rice appears to be improved to include the ratio of broken and cracked rices.

• Korean Chemical Engineering Research
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• v.40 no.6
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• pp.681-686
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• 2002

In the industrial field, the theory of drying process is different from the practical application, and it is effective to reduce energy by recirculation of the heat of exhausting gas. But the study of this field may not be performed still. The cure properties of the urea resin moulding compounds was investigated according to drying temperature, drying time, recycle rate of exhausting gas and moulding temperature in the process of drying and moulding. We obtained the following results; water content of material decreases with increasing drying time and drying temperature, and the rate of drying also decreases with increasing recycle rate of exhausting gas. Specially, The cure fluidity of the urea resin moulding compounds decreases, with increasing drying temperature, recycle rate of exhausting gas and moulding temperature. And the correlation equations on water content and cure fluidity of the urea resin moulding material were obtained through a regression analysis of experimental data.