• Journal of the Korean Geotechnical Society
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• v.31 no.8
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• pp.17-28
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• 2015

The purpose of this study is to measure the volumetric water content of unsaturated soils during drying and wetting process by using volumetric pressure plate extractor (VPPE) incorporated with time domain reflectometry (TDR). The VPPE consists of a pressure cell, a pressure regulator, a burette system and a TDR probe. Two samples with different initial void ratios were prepared in the pressure cell, and the air pressure at the range of 0.1 kPa - 50 kPa was applied to adjust the matric suction by the pressure regulator. The burette system was used to measure the volumetric water content change of the sample according to the matric suction. In addition, the TDR probe, installed in the cell, was used to evaluate the dielectric constant from the reflected signal of the electromagnetic wave at the probe. The volumetric water content of specimen was estimated by the empirical equation between the volumetric water content and dielectric constant, which was calibrated with the Jumunjin sand. The test results show that the volumetric water content calculated by TDR probe is strongly correlated to the measured value by burette system. The hysteresis occurs during drying and wetting process. Furthermore, the degree of hysteresis reduces in the repeated process. This study suggests that TDR may be effectively used to evaluate the water content soil for the determination of water characteristic curve of unsaturated soils.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.53-60
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• 1981

Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No.1, through which examine the effect of temperature and air velocity and derivation of its kinetics. Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from $40^{\circ}C$ to $55^{\circ}C$. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics. Influence of air velocity for the dehydration rate constant under the constant temperature $(45^{\circ}C)$ showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are decreased which were caused by case hardening. One of the selected conditions in the optimal dehydration range, temperature $50^{\circ}C$, air velocity 2m/see, and its measured humidity 38-41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were X=6.94 $e^{-0.345t}$ and dx/dt = -2.39 $e^{-0.345t}$