• 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.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.254-259
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• 2009

The mixed cooling dryer has been developed significantly by adopting both advantages of cooling dryers and desiccant dryers. In this study, it is introduced that the desired effect, such as drying rate period reduction and energy-saving, could be achieved only by adding the desiccant dryer if an existing cooling dryer is used. The experiment should be conducted for quite long time due to the material selection, so it is regrettable that there are not enough data.

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.141-149
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• 1993

In order to develop a poultry manure dryer, a pilot dryer was designed and drying experiments were conducted to investigate the drying characteristics of poultry manure. According to the results, the pilot dryer could be operated without any air pollution problems. When poultry manure was dried from 79.2%(w.b. basis) moisture content, the final moisture content ranged from 38.7% to 57.9% depending upon the drying conditions. The drying results showed that drying rate was 189.8~198.0 kg/h and moisture evaporation rate was 124.0~125.4kg-$H_2$O/L. For this drying, electricity requirement was 9.5~19.3 Wh/kg and fuel consumption rate was 6.9~9.3 kg-$H_2$O/L with 50.2~65.1% thermal efficiency.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.203-211
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• 1989

During hot air drying of root vegetables such as radish and sweet potatoes, shrinkage and casehardening occurred, and thereby the quality change appeared. Therfore the hot air drying apparatus in which air temperature, relative humidity and air velocity could be controlled was designed, and the drying and shrinking characteristics of radish and sweet potatoes were studied. Also the external factors that affected these characteristics were investigated. The whole drying process of radish and sweet potatoes could be divided into four different drying rate periods, namely constant rate period, first falling rate period, second falling rate period (a) and (b). The shrinking rate curve consisted of four periods nearly corresponding to drying rate periods. The shrinking rate slowly increased in the constant rate period, rapidly increased in the first falling rate period, and reached the highest value in the early period of the second falling rate period. The surface shrinkage was greatly affected by the thickness of sample, relative humidity and initial moisture content. The shrinking ratio was increased with decreasing thickness and increasing relative humidity and initial moisture content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.16-20
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• 1988

Square slices of sea tangle was dried in hot air drier that could be controlled air temperature, relative humidity and air velocity. Under various drying conditions, drying and shrinking characteristics were investigated. 1) During drying sea, tangle, the constant rate period was nonexistant and the falling rate could be devided into a 2 periods, namely, a first falling rate period and a second falling rate period. 2) The tip part was proceeded more shrinkage than base part, and under drying condition of air temperature $50^{\circ}C$, relative humidity $30\%$, air velocity 0.4m/s, when the moisture content was reduced to $20\%$, the shrinking ratio of tip part, middle part and base part were 57.5, 54.0 and $42.7\%$, respectively. 3) The drying shrinking and drying rate increased with decreasing relative humidity, but when the moisture content was reduced to $20\%$, the shrinking ratio increased with increasing relative humidity.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1107-1113
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• 1998

This work was to study the potential use of germinated and microwave-vacuum-dried brown rite as a raw material for enzyme food. Brown rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for 4 days. The germin ated brown rice was then dried by different drying methods: microwave vacuum drying 1(drying only), microwave vacuum drying 2 $(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature to be $60^{\circ}C$. During microwave vacuum drying 1 and 2 the sample reached $60^{\circ}C$ much faster (5 min) and was dried much faster (2 to 3 hrs for microwave vacuum drying 1 and 2 than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying and hot air drying.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.625-630
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• 1999

This work was to study drying characteristics of the brown rice koji, an enzymic health food, using microwave under vacuum. Cooked brown rice was inoculated with Aspergillus oryzae and incubated at $32^{\circ}C$ for 6 days. The brown rice koji was dried by different drying methods: microwave vacuum drying, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $40^{\circ}C$. During microwave vacuum drying, the sample reached $40^{\circ}C$ much faster (within $5{\sim}10\;min$) and was dried much faster (2 hrs) than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying, and hot air drying.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.295-297
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• 2006

전력수가 증가할수록 수분감소율과 부피감소율은 또한 급격한 형태로 감소하였으며, 2kW일때는 완만한 형태를 나타냈다. 또한 온도의 변화에 있어서도 예열기간은 온도가 증가함을 알 수 있으나, 항률건조단계부터는 온도의 변화가 거의 없는 것으로 나타났다.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.242-247
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• 2009

The present study has been conducted to reduce the cold air drying rate. According to the cold air drying method, the quality-excellent product could be made and there would be little change of color, taste and smell. As compared with the hot air drying, the cold air drying equipment has the superior dehumidification in a constant drying zone. However, in a falling drying zone that equipment is not energy-efficient because the drying period could be longer by the dehumidificated.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.236-241
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• 2009

After analyzing the characteristics of the cooling dryer, the mixed cooling dryer was developed by adding the desiccant dryer which supplement the cooling dryer's demerits. Also, the hybrid desiccant cooling dryer was developed to use effectively the exhaust heat energy of the cooling dryer. It could make a more that 20 percent reduction in energy compared with the mixed desiccant cooling dryer. It has become essential to supply this equipment and search the suitable drying product.