• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.780-786
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• 2002

Optimum condition of the drying process and the changes in aroma components during dehydration were determined for Sarcodon aspratus. The drying curve of mushrooms consisted of short constant rate period followed by long falling rate period. The drying rate increased with increasing drying temperature and air velocity. Results showed that mushrooms dried at $50^{\circ}C$ and air velocity of 1.5 m/sec had the greatest peak area of aroma compound. The aromatic components of the dried mushrooms were 1-octen-3-one, 1-octen-3-ol, 3-octanone, 1-octanol, 2-octen-1-ol, 3-octanol, 3-octanone, 1-octanol, 2-octen-1-ol, and 3-octanol. Peak areas of mushroom alcohol and aromatic compounds of mushrooms including 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanol decreased significantly, whereas those of 1-octen-3-one and 3-octane increased during the drying period. New unfavorable compounds including butyric acid, propanoic acid, and 3-methyl thiopropanol were formed during the drying period.

• Journal of Biosystems Engineering
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• v.10 no.1
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• pp.48-53
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• 1985

농산물 건조를 위하여 평판형 태양열 집열기를 이용할 경우 가열된 출구공기는 각종 농산물건조적온보다 일반적으로 고온이므로 이의 조절을 위한 출구공기 온도의 예측이 중요시 된다. 본 연구에서는 차원해석법(dimensional analysis)을 이용하여 평판형 집열기의 출구에서 나오는 가열된 공기의 온도를 예측하는 방법이 제시되었으며, 이 방법을 이용하여 집열기의 출구공기온도 예측방정식들이 유량별로 유도되었다. 이 방정식들로부터 구한 출구온도들은 실측한 값들과 잘 일치하였으며($R^2$=0.917~0.957) 또한 집열기의 효율을 나타내는 이론식이 출구공기온도 예측방정식으로 부터 직접 유도되었다.

• Applied Biological Chemistry
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• v.17 no.1
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• pp.42-48
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• 1974

Hot air thin layer drying method was studied for red pepper, Capsicum annum var. longum as the whole and cut pod states, at various temperature and air velocities. Drying curve of whole pod showed a settling down period followed by the first and second falling rate periods. By lowering the drying temperature, the first falling rate period approached to a constant rate one. Cut drying curve had simple falling rate period and also cut drying method could effectively shorten the drying time. Drying rate constant, k, was varied with time for both the drying methods and the plots of k vs. time in two methods sugested the different drying mechanisms. When an average k was taken as a constant value, the following equations; $M-M_e/M_o-M_e=e^{-0.118t}$ and $M-M_e/M_o-M_e=e(-0.342t^{0.128})$ were applicable for whole and cut drying, respectively.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Journal of the Korean Wood Science and Technology
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• v.19 no.2
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• pp.65-71
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• 1991

본 연구는 CCA 처리재의 재건조(再乾燥)시 적용된 건조 스케쥴 (통상(通常) 열기건조(熱氣乾燥)와 고온건조(高溫乾燥) 스케쥴)이 처리재의 휨강도(强度) 성질에 미치는 영향을 고찰하고자 수행되었다. 탄성계수(彈性係數)(MOE), 그리고 비파괴시험(非破壞試驗)에 의해 얻어진 동적(動的) 탄성계수 (Dynamic MOE) 및 대수감쇠율(對數減衰率)(Logarithmic decrement) 은 처리후 재건조에 의해 큰 영향을 받지 않았다. 반면에 적용된 건조 스케쥴에 관계없이 재건조시 심각한 파괴계수(破壞係數)(MOR)의 감소가 파괴계수 분포의 모든 영역에서 초래되었다. 그러나 통상 열기건조(최대 건구온도=$71^{\circ}C$)와 고온건조(건구온도=$110^{\circ}C$) 서로간에는 감소의 정도에 큰 차이가 없었다. 따라서, 처리재의 재건조사 심각한 파괴계수의 감소가 용인(容認)되지 않는다면 CCA로 처리된 Lodgepole pine 각재의 재건조는 미국 연방 임산물 시험장의 Lodgepole pine의 통상 열기건조 스케쥴 (T9-C3) 보다 온화(溫和)한 조건으로 실시되어야 할 것이다.

• Journal of the Korean Wood Science and Technology
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• v.24 no.3
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• pp.37-44
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• 1996

포수상태(包水狀態)의 루부라참나무(Quercus rubra) 시험편을 3가지 등온조건(等溫條件)에서 건조한 결과를 비정상상태(非正常狀態)의 확산(擴散)모델로 추정한 결과와 비교하였다. 표면이 충분히 젖은 상태인 건조초기에는 불안정(不安定)한 확산현상(擴散現象)이 관찰되었으나, 함수율(含水率)별 건조속도의 변이를 Fick's의 확산법칙과 비교할 때 유사한 형태를 보였다. 실험에서 얻은 건조조건별 건조곡선은 확산모델의 수치해석(數値解析) 결과와 거의 일치하였으며, 같은 평위함수율(平衛含水率) 조건에서 건조온도의 증가는 목재표면 보다 내부의 함수율 변화에 더 크게 영향하여 결과적으로 낮은 온도에서의 건조조건이 목재 내의 수분경사(水分傾斜)를 급하게 하는 것으로 밝혀졌다. 본 연구를 통해 목재 건조 중의 내부에 발생하는 수분경사를 추정하는데 비정상상태의 확산모델이 모든 함수율 범위에 걸쳐 유용하게 사용될 수 있음이 밝혀졌다.

• 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.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.2
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• pp.74-84
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• 2005

The objectives of this study was to investigate the improvement of thermal kinetics for disposal of sewage sludge using thermal wind drying. The operational parameters varied are the temperature of $130{\sim}170^{\circ}C$ and evaporation velocity WD. Important parameters effect on thermal kinetics for evaporation of water in sewage sludge studied include the drying time, water content of sewage sludge, solids amount of sewage sludge(TS%) by the varied temperature. The saturation point of water evaporation was observed at the drying time of 60 min in conditions of drying temperature $170^{\circ}C$ and drying time of 120 min by drying temperature $130^{\circ}C$ and WD=0.95 m/s. Operation at drying temperature of $170^{\circ}C$ led to higher rate of evaporation than those 130, $150^{\circ}C$ at WD=1.0 m/s and WD=1.0 m/s was higher than WD=0.5 m/s at drying temperature of $130^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.318-324
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• 1996

한국산 녹차의 효과적인 가공공정을 규명하기 위한 기초자료를 얻기 위하여, 컴퓨터를 이용한 실험실 규모의 열풍건조장치를 사용하여 채엽시기, 가열방법, 유념 및 건조온도 등에 따른 차엽의 건조상수와 수분 확산계수를 조사한 결과는 다음과 같다. 평균 건조상수는 1번 차엽은 0.356/hr, 2번 차엽은 0.425/hr, 3번차엽은 0.477/hr로서, 건조온도가 높고 채엽시기가 늦을수록 또 유념을 할수록 증가하였고, 건조 전에 열을 많이 받은 시료일수록 컸으며, 생차엽은 0.403/hr, 증자차엽은 0.418/hr, 덖음차엽은 0.438/hr였다. 수분확산계수는 온도가 높고 유념을 할수록 증가하였으며 시료의 두께 및 직경의 영향을 크게 받았는데, 생차엽, 증자차엽 및 덖음차엽의 경우 평균 $1.162$\times$$10^{-8}$\m^2/hr,$ $1.896$\times$$10^{-8}$\m^2/hr$ $1.958$\times$$10^{-8}$\m^2/hr로서$ 생차엽에서 상당히 작았다. 또한 잎과 줄기의 평균확산 계수는 평균 $7.00$\times$$10^{-9}$\m^2/hr와$ $1.130$\times$$10^{-7}$\m^2/hr로서$ 줄기 쪽이 훨씬 컸다. 한편 수분확산의 활성화 에너지는 생차엽, 증자차엽 및 덖음차엽의 경우 평균 9.50, 9.48 및 9.51kcal/mol였고, 잎과 줄기의 경우는 평균 10.33과 8.67kcal/mol였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.7-12
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• 1994

The kinetics of browning reaction of dried shrimp powder samples were investigated during storage. The temperature conditions of the ding process were $25^{\circ}C\;and\;45^{\circ}C$, and the samples were stored at water activity ($a_w$) of 0.33, 0.44, 0.52, 0.65 and temperatures of $35^{\circ}C,\;45^{\circ}C,\;55^{\circ}C$ and temperature fluctuations between $33^{\circ}C\;and\;55^{\circ}C$. When the shrimp was dried at $25^{\circ}C$ the activation energies obtained from the Arrhenius plot ranged from 13.57 to 14.33 kcal/mol. From these energies of activation, the $Q_{10}$ values at $25^{\circ}C$ showed 1.93 to 2.00. In the case of drying at $45^{\circ}C$ the activation energies were $13.12{\sim}13.61\;kcal/mol$ and $Q_{10}$ values were $1.89{\sim}1.93$, respectively. In addition, a storage study under square-wave fluctuating temperature conditions was carried out by varying the shrimp sample temperature between $35^{\circ}C\;and\;55^{\circ}C$ within 7 days regular fluctuation cycle. The data obtained from the fluctuating temperature storage study will be used in the prediction of shelf-lives. The shelf-lives assessed at $25^{\circ}C$ from the accelerated shelf-life tests ranged from 4 days at aw 0.65 to 139 days at aw 0.33.