• International Journal of Advanced Culture Technology
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• v.3 no.2
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• pp.138-143
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• 2015

This paper was aimed to study the drying kinetics of coffee and to investigate the thin-layer drying kinetics of coffee by using a convective air dryer. The coffee was dried for the temperatures of 40, 50 and $60^{\circ}C$ with relative humidity in the range of 14-25% the airflow rate fixed at 1 m/s. According to the experiment result, the drying rate curve showed that drying process took place only in the falling rate period. Seven thin layer drying models (Newton, Page, Henderson and Pabis, Logarithmic, Wang and Singh, Two terms, Modified Henderson and Pabis) were fitted to the experimental moisture content data. The Two-trem model was found to be a better model for describing the characteristics of coffee for the temperatures of 40, 50 and $60^{\circ}C$. The effective moisture diffusivity of coffee increased when the drying temperature increased. The value was in the range of $4.5028{\times}10^{-11}$ to $6.4803{\times}10^{-11}m^2/s$.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.22 no.5
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• pp.316-325
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• 2010

Harmonic analyses are carried out in order to obtain the major frequency components of the air temperature (AT) and surface water temperature (SWT) data monitored in the Middle Area of the Yellow Sea (Yellow Sea monitoring buoy). The analysis shows the annual and semi-annual components are predominant and the higher frequency components are relatively weak with contribution to the short fluctuations, i.e. below $0.2{\sim}0.5^{\circ}C$, in the AT and SWT. The standard deviation of the AT residual is 2.4 times larger than that of the SWT residual and the occurrence frequency distributions of the AT and SWT residual components are both closely fitted to a normal-distribution function. The variation pattern on the AT-SWT plane forms the clear continuous hysteresis loop in anti-clockwise direction which is composed of the AT-SWT rising period, AT-SWT falling period, and the constant SWT period in winter season.

• Journal of Biosystems Engineering
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• v.33 no.5
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• pp.296-302
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• 2008

The effective moisture diffusivity and its dependence on drying temperature during drying of rapeseed were experimentally investigated. The data were recorded from thin layer drying experiments at nine different combinations of drying air temperatures of 40, 50, and $60^{\circ}C$ and the relative humidities of 30, 45, and 60%. The moisture diffusion equation was analyzed using stepwise multiple regression analysis. Effective moisture diffusivities were calculated based on the moisture diffusion equation for a spherical shape using Fick's second law. The effective diffusivities during the drying of rapeseed were $l.72{\times}10^{-11}$, $2.41{\times}10^{-11}$ and $3.31{\times}10^{-11}\;m^2{\cdot}s^{-1}$ at 40, 50 and $60^{\circ}C$, respectively. The activation energy for moisture diffusion during drying was $28.47\;kJ{\cdot}mol^{-1}$. The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation. Drying occurred in the falling rate period and the internal moisture diffusion phenomenon is the governing physical mechanism of the moisture movement in the particles.

• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.48-57
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• 1982

In order to improve the quality of traditionally sun-dried red peppers and to increase the efficiency of drying performance, three types of solar dryers were designed and built, and drying performance of the solar dryers was compared to traditional sun drying. Results obtained from the experiment are summarized as fallows: 1. The air temperature and relative humidity profiles over a 8-hour period measured at the specified locations in the drying chamber of solar dryers appeared to have large variation in each dryer. The rate of drying increased with the temperature rise in the drying chamber of the solar dryer. 2. In general. drying with solar dryers proceeded faster than traditional sun drying. With A'-type of solar dryer developed in the second experiment it was possible to dry red peppers in seven days from an initial moisture content of 80% to safe storage conditions. The drying time with the A'-type solar drier was 50% shorter compared to traditional sun drying. 3. Red peppers appeared to have an increasing or constant-rate drying period until the weight of the product was reduced to about one half the initial weight, followed by a falling-rate drying period. When the dried red peppers were exposed to the atmospere during the night, the moisture content increased as much as 6%, which is much higher than for the grains. 4. It was suggested from the experiment that either a heat storage system or a supplemental heating system in the solar dryer was desirable for more efficient drying operation. 5. It was shown that the solar dryer developed in this study may be suitable for drying other vegetables and fishes, and also offered additional advantages of saving in drying time, maintaining sanitation and minimizing contamination by dust, insects and unfavorable weather condition.

• 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.

• Ocean and Polar Research
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• v.44 no.2
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• pp.127-137
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• 2022

This study examined the growth pattern and environmental factors affecting the growth of the halophyte, Suaeda japonica, which is prevalent on tidal flats in the west coast of Korea in order to calculate annual carbon production. Quantitative sampling was conducted every month for three years from 2018 to 2020 on salt marshes located on the southern coast of Ganghwa Island. In terms of annual density affected by the germination rate at first period, especially when air temperature for winter time was constantly below 0℃ for long periods of time, germination decreased and precipitation in summer also exerted an influence. In terms of annual growth with regard to length, the part below the ground grew rapidly in the beginning after budding, while the part above ground grew at a relatively steady rate at all times. With regard to biomass, the part below the ground also increased from April in a manner similar to length growth, but decreased drastically from September with leaves falling off and water loss occurring. The part above ground showed a rapid increase from the beginning of the rainy season. Size-frequency distribution revealed broader patterns after the rainy season as individual growth varied, but from September, it stopped at all year. High growth rates were recorded in the initial phase of growth after budding and growth was rapid, but growth declined in summer when biomass increased. The annual mean production based on growth rate was calculated at 352 gDWt/m²/yr, and the highest production was 519 gDWt/m²/yr in 2018, but it has decreased since 2019. Annual carbon production was at calculated 143.41 gC/m²/yr for Suaeda japonica in the vicinity of the southern coast of Ganghwa Island.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.181-189
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• 1983

A study on the qualify changes of fish meat during drying and storage has been carried out with filefish meat. Filefish meat was dried in a forced air dryer at 40 and $55\%$ for 20 hours with an air velocity of 0.4 m/sec under different conditions of relative air humidities in the range of 10 to $50\%$. The dried fish meat was stored at $30^{\circ}C$ in chambers with constant relative humidities controlled by the use of conditioned air stream passing through the saturated salt solutions. The qualify of filefish meat was evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. Changes of viable cell count during drying and storage were also discussed. The predominant reaction for the brown color developed during the study period was the lipid oxidation. The lipid oxidation rate during drying at constant temperature was appreciably affected by water activities at the drying surfaces of filefish meat during the falling drying rate period. The lipid oxidation rate was the slowest under the condition of the relative air humidity of around $30\%$. In samples stored at water activity of 0.33, the lipid oxidation rate was retarded remarkably in comparison with the samples with lower or higher water activities. The addition of $1\%$ table salt, $1.5\%$ D-sorbitol and $6\%$ sucrose slightly lowered the water activity with the slowest lipid oxidation rate. Such additives resulted the increase of the water soluble brown color densities, which seemed due to the increase of mobility of the water soluble substances by the result of the increase of equilibrium water content. Microflora of the samples immediately after drying consisted of ca. $30\%$ of coccus types, ca. $65\%$ of rod types and ca. $5\%$ of molds and yeasts. During the storage of the samples with a water activity of 0.76, the ratio of the coccus types to the total microflora was increased remarkably while that of the Gram negative non-spore rod types was decreased. The ratios of the Gram positive rod types, molds and yeasts during the storage were nearly constant.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.7
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• pp.881-897
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• 2019

We reconstructed and digitized the National Institute of Fisheries Science (NIFS) Serial Oceanographic observations (NSO) and Coastal Oceanographic observations (NCO) data attained prior to 1961 through historical oceanographic observation data rescue projects. Increasing trends of long-term sea surface temperature (SST) were shown from the NSO data of 21 available stations for the past 80 to 92 years. In general agreement with previous research results used in the data of the past 50 years, we calculated the rate of temperature rise. As a result of analyzing the spatial distribution of SST change rate in the Korean of shore region using selected oceanographic data, the West Sea and South Sea showed a higher tendency of temperature rise in the offshore area than in the coastal area. However, unlike the results of previous studies, the East Sea (Gangwon Line and Ulsan Line) showed a lower water temperature rise than the coastal stations. Annual fluctuations of NCO's SST data from 1989 to 1998 for three stations representing the East Sea, South Sea, and West Sea, (Jumunjin, Geomundo and Budo, respectively) revealed that the East Sea showed the highest SST increase for the 10 years. The increases were 1.63 ℃ at Jumunjin, 1.16 ℃ at Geomundo, and 0.79 ℃ at Budo. As a result of the investigation, it can be concluded that SST is repeatedly rising and falling with a period of 3 ~ 6 years. Especially, since the 1980s, most of the stations show positive anomalies of SST. Lastly, to understand ocean_atmosphere interactions, we analyzed the correlations between SST of the NCO stations and air temperature around them and the results were 0.76 for the South Sea (Geomundo), 0.34 for the West Sea (Budo), and 0.32 for the East Sea (Jumunjin) with the highest correlation in the South Sea.