• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.101-108
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• 1984

In order to study the optimal conditions of processing and storage for boiled and dried anchovy (Engraulis japonica) with high protein digestibility, the contents of trypsin indigestible substrate (TI) and in vitro apparent protein digestibility were determined. Peroxide value (PoV), TBA number and nonenzymatic brown pigments, that accounted for important antinutritional factors, were also measured and confirmed the relationship between those factors and formation of TI or in vitro protein apparent digestibility. The results were as follows; Samples boiled for 5 minutes showed the lower content of TI than the other samples boiled for 0.5 min. or 1 min. Hot air dried products had a lower TI content in comparison with the other dried ones such as sun dried or freeze dried products. It was revealed that the lower temperature ($8{\pm}1^{\circ}C$) did not affect to a great degree of forming TI and falling in vitro digestibility comparing to high temperature ($26{\pm}1^{\circ}C$) during storage. The lowest TI content (0.173 mg/g solid) was noted in the samples for 5 minutes and then sun drying after 56 days storage at $9{\pm}1^{\circ}C$. A rapid decrease of in vitro protein digestibility occurred within 0.5 min. of boiling and showed the value $85.3\%$. Freeze dried samples possessed the highest in vitro protein digestibility ($85.9\%$), when compared to sun dried or hot air dried products. Fat oxidation and nonenzymatic browning were proceeded with the various boiling times, drying methods and storing temperatures. It was noted that boiling for 5 minutes and freeze drying accelerate the fat oxidation significantly. More nonenzymatic brown pigments was developed in samples boiled for shorter time (0.5 min.) and that stored at high temperature ($26{\pm}1^{\circ}C$) than the other products. Therefore, fat oxidation and nonenzymatic browning assumed to be a major inhibitory reaction in enzyme digestion and those might be an important role in forming TI in boiled and dried anchovy products during processing and storage.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.98-98
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• 2011

직물의 경우 드레이프성을 줄이고 KOSHI감(stiffness)을 부여하기 위해 일반적으로 나이프(knife) 코팅가공을 주로 사용한다. 하지만 니트는 워낙 신축성이 뛰어나기 때문에 큰 장력을 요구하는 일반 코팅공정을 적용할 경우 원단이 나이프에 밀리는 현상과 신장 상태에서 경화되어 니트 특유의 신축성을 완전히 읽어버리는 문제가 발생한다. 따라서 니트 코팅 가공을 위해 원단에 장력이 걸리지 않으며 니트 원단에 직접 수지를 도포하는 방식이 아닌 간접 도포가 가능한 장비를 고안하였다. 즉, 아래에 나타낸 모식도와 같이 프로팅이나 over roll 나이프 방식을 사용하여 전사에 필요한 수지를 R/F에 코팅하고 이를 니트와 붙인 후 열풍 건조기와 열실린더를 통과시켜 수지가 니트에 전사되도록 하는 것이다. 본 연구에서는 고신축성과 탁월한 포면 터치감을 가지는 니트를 겉옷 및 다양한 용도로 전개하기 위해 R/F(releas fabric)의 조건을 설정 및 코팅 조건 설정을 통해 니트 가공 직물의 성능 변화를 살펴보기로 한다.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.48-56
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• 1992

This studies were carried out to investigate the effects of leaf loading quantity and circulating air volume during bulk curing on the variation of physical and chemical characteristics in flue-cured tobacco. The results are as follows : 1. The content of sugar in cured leaves was decreased with more circulating air volume and leaf loading quantity at bulk curing. 2. Total nitrogen and protein nitrogen were decreased with less circulating air volume and more leaf loading quantity, while amino nitrogen was increased. 3. The contents of linolenic acid and linoleic acid were increased with more leaf loading quantity and oxalic acid and citric acid had a tendency of being increased in case of high circulating air volume. 4. In general, major aromatic compounds were increased through flue-curing. Relatively high content of solanone in case of lower air volume and less leaf loading were observed, while megastig matrienone was increased when leaf loading was small. 5. The more circulation air volume with leaf loading quantity caused lowering equilibrium moisture content and higher shatter index, which resulted in poor quality of cured leaves based on quality index, nitrogen number, taste index phillips index, and sugar-nicotine ratio.

• Proceedings of the KIPE Conference
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• 2010.07a
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• pp.589-590
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• 2010

The drying method that is applied in industry is mainly used hot air drying method witch is circulated heated air by generating heat from thermal source. But these methods have problems such as decreasing drying efficiency and waste of energy by low thermal efficiency. Therefore, this paper proposes high efficiency hybrid drying system using near infrared ray(NIR) drying method using halogen lamp and hot air drying method. And this paper proves validity of proposed drying system through experiment about thermal and humidity of drying system inside.

• International Journal of Highway Engineering
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• v.20 no.4
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• pp.35-46
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• 2018

PURPOSES : The purpose of this study is to compare the lane curing time of natural drying and a lane drying device when painting lines on a highway. METHODS : The painting process was carried out in July 2015 and September 2015, respectively, for the Gimcheon IC - Gimcheon JC. After the painting, measurements were obtained three times at six measurement points located at 20 m intervals on the shoulder line and the dividing line. The curing time was measured for natural drying and drying using a lane drying device, and compared for different pavement types (asphalt, concrete) and paint types (waterborne paint, methyl methacrylate paint). RESULTS : The results of the lane curing time comparison on the highway are as follows. The combination of asphalt and methyl methacrylate paint cured more rapidly during both the natural drying and drying using the lane drying device. Finally, it was cured at least 32.2% and 40.7% faster when using a drying device than in natural drying. CONCLUSIONS : The comparison of lane curing time of the highway showed that the combination of asphalt and methyl methacrylate paint cured more rapidly when using both natural drying and a lane drying device.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.596-602
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• 1994

To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to $2.5{\sim}9.0$ times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were $1.5{\sim}3.0$ times higher than those of ACM under ACWS 15,000 rpm. The apparent viscosity of ACM was 0.0800 Pa s over ACWS 15,000 rpm and 0.0080 Pa s under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10 times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to $5{\sim}30{\mu}m$ and the air-classification at ACWS over 15,000 rpm.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.251-254
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• 1977

Pectin, hesperidin and naringin were extracted from hot air-dried peel ($60^{\circ}C$, 1 hr and air velocity 160 fpm) of citrus produced in Korea in order to see the amount of each component contained in the peel. Pectin was extracted by three different methods and the quality and contents of the pectins were determined respectively. 1. The pectin yield by the total pectic substance method was the highest (26.0% for unshiu (U) and 28.5% for natsudaidai (N) expectedly and the soluble pectic substance method the least (13.5%(U) and 15.6% (N)) The yield by method III (extraction by water at pH 1.5 followed by isopropanol precipitation) was intermediate (18.1% (U) and 20.8%(N)). Anhydrouronic acid (AUA) content was the highest (92.0% (U) and 90.3%(N)) in those by method III. The AUA contents of the other pectins were 80.0% for soluble pectin (for both U and N), 71.6% for the commercial pectin (Sunkist Groups Inc., U.S.A.), 58.0%(N) and 63.4%(U) for total pectic substance. 2. The methoxyl content of total pectic substance was the lowest (4.81%(U) and 4.88%(N)). However, there was no significant difference in methoxyl content among the rest which were found to have low levels(5.27-7.20%). 3. The pectin by method III gave the highest jelly strength. The commercial pectin, soluble pectice substance and total pectic substance were next in order. 4. The hesperidin content of unshiu was 5.07% (dry basis) and the naringin content of natsudaidai 3.03% (dry basis).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.128-133
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• 2020

This study was conducted to demonstrate the manufacturing process for producing high-quality solar salt. The design criteria of the manufacturing process, which was studied in a previous study, was applied to an actual manufacturing system to evaluate its performance. The design factors applied were the drying air temperature and the temperature of the washing water. They were 100℃ or less and 10℃ or less, respectively. Two standards were applied to the process performance evaluation. Standard (I) was the international food standard for solar salt, and standard (II) was the quality standard for high-quality solar salt production. The main quality evaluation items were the moisture content and salinity, and the color characteristics were also measured (p<0.05). The manufacturing process of solar salt consisted of five steps, and the quality change was measured for each step. The measured quality was appropriate to the standard (I) from the third-step process. In addition, the quality of the high-quality solar salt was suitable for the standard (II) from the fourth-step process. Therefore, the performance of the proposed solar salt production process met international standards. The improvements in the production of high-quality solar salt will improve international competitiveness in the future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.546-555
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• 1996

Level of nitrogenous compounds in dried shellfish related to the formation of flavors during processing and storage was investigated. Fresh samples of blue mussel, short-necked calm and pacific oyster showed relatively low levels of ATP, ADP and AMP, but high levels of iMP and inosine. Relatively high content of TMAO in fresh samples was markedly reduced in the samples broiled samples, but TMA content was rather elevated in the samples broiled, which was a lowered result of TMAO content. The degree of reduction of TMAO and enhancement of TMA contents was relatively small in the hot-air dried samples during storage periods. Glycinebetaine content in fresh samples was slightly decreased by boiling and broiling. Contrast to glycinebetaine content, hormaline and trigonelline contents were severely reduced by boiling and broiling. Twenty-nine kinds of amino acids and their derivatives were identified in the sample of blue mussel, short-necked calm. Among them, glycine, alanine, arginine, glutamic acid and lysine were major amino acids, but contents of these amino acids was greatly decreased in the samples after drying and boiling processes.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.