• Journal of the Korean Professional Engineers Association
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• v.18 no.3
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• pp.45-54
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• 1985

이산화망간 건전지에 실사용되고 있는 전해액 ZnCl$_2$-$H_2O$의 조성 변화에 따른 건전지의 특성변화를 비교 검토하여, 건전지성능향상의 기본인자 및 그 변화정도를 조사코자 하였다. ZnCl$_2$ 주사용 전지계는 특히 중부하연속방전이 우수하였으며 그 이유로는 농도분극현상이 적음에 기인되며 이는 $Zn^{++}$이 본계에서는 쉽게 이동함에 있다고 간주되며 그 $Zn^{++}$ 이온의 바른 이동은 이론치보다도 다량사용하게 되는 물의 역할에 기인되고 방전에 직접 필요한 수분량과, 기타의 목적 즉 반응 침전물의 재용해, ion carrier 등으로서 이용되는 수분량은, MnO$_2$와의 비율 및 방전 부하크기에 따라 다르다.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.772-779
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• 1989

The effects of screw speeds and moisture contents on the physical properties of texturized extrudate from isolated soy protein were examined by using a single-screw extruder. The screw speeds and moisture contents tested were in the range of 122-334 rpm and 20-35%, respectively, and die temperature were $90-145^{\circ}C$. The texturization characteristics such as nitrogen solubility index, integrity index, chewiness, density, rehydration ratio, and lightness after rehydration were appeared to be influenced by screw speed and moisture content. As the screw speed increased and moisture content decreased, die temperature, nitrogen solubility index, integrity index, lightness before and after rehydration were increased, while chewiness, density, water content of final extrudate wee decreased. The rehydration rate was changed drastically at the feed moisture content of 30% in particular. As the moisture content decreased, the air cell size became large and its number was increased. The effects of interaction between screw speed and moisture content of raw materials on the extrudate characteristics were tested by the analysis of variance.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.24-28
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• 2005

Many parameters such as textural, cooking and pasting properties and chemical components aye the main reasons of tardy progress in evaluation of cooked rice. To increase the evaluation effect of cooked rice, physical properties and palatability of cooked rice were studied with five varieties. The highest palatability was observed in Kosihikari while Hoan showed the lowest value. The cooked rice of Kosihikari showed a high values of waxiness (0.12) and boiling time (21.1 min.) while the porosity and expansibility were as low as 19.0 and $28.6\%$, respectively. The water absorption time of Kosihikari and Sindongin was a little bit slow compare to the other varieties. A negative correlations were observed between palatability and expansibility (-0.390), porosity (-0.874**) and water absorption time (-0.960**) while a positive correlations were observed between palatability and boiling time (0.861**), waxiness (0.920**) and hardness (0.478). The path coefficient of water absorption time, porosity, boiling time and waxiness contributed to the palatability were 35.9, 22.7, 17.0 and $8.2\%$, respectively, Thus, the results obtained in this study suggested that the physical characteristics of vice grains could be effectively utilized in high quality of cooked rice breeding programs.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.61-65
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• 1986

This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of $1.1470-2.2148{\times}10cm^2/sec$. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows; $log{\Delta}t\;=\;log\;t_o\;-\;D{\frac{{\pi}^2{\theta}}{4d.}}$ This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.24-30
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• 1986

The model foods similar to general Korean foods were prepared by combining starch, protein and moisture, and relationship between their thermal diffusivities and components were investigated. Thermal diffusivity of the model foods tended to be proportional with the moisture content. Under the same level of moisture content of the model foods, thermal diffusivity of the starch foods was higher than that of the protein foods, but no interaction among components was found. The measured values was quite agreed upon with the calculated values with 3.60 residual percent. The regression equations between thermal diffusivity and moisture, protein and starch contents at $20^{\circ}C$ and $60^{\circ}C$ were ${\alpha}20^{\circ}C$ = 0.04911M+0.37355P+3.73072, ${\alpha}60^{\circ}C$ = 0.05353M-0.4766P+4.15136, respectively. The correlation coefficients obtained according to the above equation were $0.9650^{**}$ and $20^{\circ}C$ and $0.9002^{**}$ at $60^{\circ}C$.

• Water for future
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• v.16 no.3
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• pp.187-193
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• 1983

Computations of the directional transfer of water vapor over Osan are made for seasonal and vertical distributions of the water vapor transfer, based on aerological data during the period from 1972 to 1981. The results show that annual total value of water vapor amounts to 1812 g/cm·sec. The largest transfer occurs in summer and in eastward with 53 percent of the annual total. It is also of interest that the maximum values of water vapor transfer appear to be in the layer between the 800mb and 600mb level in winter and between the 900mb and 800mb levels in summer. The horizontal divergences of water vapor transfer for two months of January and July 1979, using aerological data observed at Osan, Kwangju and Pohang are also calculated and the results are briefly discussed.

• Journal of the Korea Organic Resources Recycling Association
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• v.20 no.4
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• pp.106-117
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• 2012

Indirected heating dryer is used as one of the food waste treatment technologies for the production of the drier material supplied to the recycling facilities or end user. This study investigated the effect on drying efficiency for the operation of rotating screw with the circulating and falling movements on indirected drying process of food waste. The screw operating condition showed higher drying efficiency despite of the shorter drying time compared to the screw non-operating condition. The moisture content decreased to 14.4% from the initial moisture content of 77.1% after drying 5 hours in the screw operating condition. On the other hand, in the screw non-operating condition, the moisture content decreased slightly to 35.6% after drying 16 hours. During the drying process, variations of the water evaporation rate and particle size showed different tendencies depending on the moisture content regions. In the higher moisture content region above the glue zone(moisture content of about 50%-60%), the particle size increased and the water evaporation rate reached the highest peak. In the range of glue zone, the particle size maximized while the water evaporation rate decreased sharply. In the lower moisture content region below the glue zone, the water evaporation rate and particle size both decreased at the same time. The particle size distribution was widely ranged from 25.0mm to 0.25mm in the screw operating condition while it was narrowly distributed in the screw non-operating condition from 25.0mm to 3.56mm, especially highly concentrated to 25.0mm. It was regarded that the hygroscopic, capillary and gravitational water evaporated more easily from the intra-particle during the circulating and falling movement caused by the rotating of the screw and the difference of the cohesional force of water within intra-particle depending on the moisture content regions. Comparing the effect of the circulating and falling movement on drying efficiency, the water evaporation rates per time and per weight of dry solid in the screw operating condition were higher about 364% and 356%, respectively, than those of the screw non-operating condition.

• Journal of Korean Society of Forest Science
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• v.89 no.2
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• pp.198-207
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• 2000

The diurnal and seasonal changes of water potential and stomatal diffusive resistance were investigated with the effects of shade treatment to elucidate the water relations of the one year old seedlings of Betula platyphylla var. japonica, Zelkova serrata, Acer mono, and Prunus sargentii subjected to five levels of artificial shade treatments from full sun to nearly full shading of 2-6% relative light transmittance. Stomatal diffusive resistance measured in the four deciduous hardwood species studied changed variously by growing season and by species with the five shade treatments in the ranges of 1.7~25.1s/cm in 9 a.m., 2.3~33.3s/cm in 1 p.m., and 1.1~36.8s/cm in 5 p.m.. The measurements of stomatal diffusive resistance increased with increasing the shading, and were higher in September than in June or July in most of the species studied. The stomatal diffusive resistance measured in Zelkova serrata, Acer mono, and Prunus sargentii seemed to be approximately 3~4 times higher in nearly full shading treatment than in full sun. Water potential also changed variously by growing season and by species with five different shade treatments in the ranges of -0.17~-1.20MPa in 9 a. m., -0.30~-2.03MPa in 1 p. m., and -0.18~-1.34MPa in 5 p.m., respectively. On the reverse of stomatal diffusive resistance, the measurements of water potential were lower in September than in June or July in most of the species studied, and the seasonal differences were especially greater in Zelkova serrata comparing with the other species. The water potential seemed to be higher of approximately 2~3 times in nearly full shading treatment than in full sun in all of the species studied, but the differences among the shading treatments were less in water potential than in stomatal diffusive resistance. The differences of water potential following the gradient of five shading treatment seemed to be less in Betula platyphylla var. japonica than in the other species. In Acer mono and Prunus sargentii being some shade tolerant species, the water potential increased rapidly through about noontime with raising the shading level from full sun to the intermediate shading level of 22-28% relative light transmittance, but slowly with closing to full shading. In Betula platyphylla var. japonica and Zelkova serrata being shade intolerant species, the water potential increased gradually throughout the shading levels and the increment ranges were greater in Zelkova serrata than in Betula platyphylla var. japonica.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.88-96
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• 1983

The effect of lowering water activity of various humectants has been reported in the previous papers. In this study, that effect of humectants used in combination with each other was discussed. Additionally, the Aw measurements were also compared to the predicted values of Aw derived from the equation of Raoult's law and the linear slope method by Sloan and Labuza. Each mixed humectant was thought to be salted-out by the other, and thus Aw values were observed to be somewhat lower as the result in all model preparations. The effect of lowering water activity by NaCl was the highest, and the efficiency of reduction of Aw was decreased in the order of NaCl, sodium lactate, glycerin, propylene glycol and sorbitol when each of them was combinated with other humectants. Aw values calculated by the equation of Raoult's law were not agreed so well to the measured Aw, so it was likely not to be the useful method for predicting Aw values in mixed humectants to far as they have showed higher ability for lowering Aw in the previous papers. The equations of prediction were derived from Aw values to be measured actually in the model Kamaboko.