• Journal of Advanced Marine Engineering and Technology
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• v.24 no.4
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• pp.427-434
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• 2000

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects; (1) much energy loss happens due to the discharge of hot air during the drying process, (2) control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3) high temperature of foods in drying process brings about the production of low-grade drying products. Vacuum drying takes advantage of energy saving and mass production because it reduces the drying time by increasing the drying rate under low temperature condition. The aim of this paper is to develop the low temperature vacum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

• Journal of the Korean Wood Science and Technology
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• v.25 no.4
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• pp.99-107
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• 1997

This study was executed to test the possibility of replacement for domestic Japanese larch(Larix leptolepis) for hardwoods and to acquire the information about the effects of drying temperature on internal temperature, moisture content and drying defects. In high-temperature drying, internal temperature increased rapidly to boiling point, immediately after that point the internal temperature rising rate was reduced. In the case of drying at temperature of $125^{\circ}C$, internal temperature could reach at boiling point in a very short time. Moisture content in high-temperature drying showed constant drying rate period and first period of falling rate drying together in 4 hours since experiment begun. There was no strong correlation between initial moisture content and final moisture content. Average drying rate at $115^{\circ}C$, $120^{\circ}C$ and $125^{\circ}C$ was 1.42%/hr, 1.88%/hr and 2.02%/hr, respectively; the case of drying temperature of $125^{\circ}C$ showed most rapid drying rate. Drying rate of $125^{\circ}C$ was so rapid that it showed more severe shrinkage, bow, collapse, end check, and internal check development than in other drying conditions. The result of this study showed the strong possibility of high-temperature drying for Japanese larch, and to dry Japanese larch optimally, dry bulb temperature should not exceed $120^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.342-349
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• 1982

Filefish muscle in the form of thin plate $(5{\times}10{\times}0.4\;cm)$ was dried in a forced air dryer at $47.5^{\circ}C$ to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different drying rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods, first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefish muscle. The diffusion coefficient of water was $2.89{\times}10^{-10}m^2/sec\;at\;47.5^{\circ}C$. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the hardened drying surface. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was $4.38{\times}10^{-11}m^2/sec\;at\;47.5^{\circ}C$.

• Journal of the Korean Ceramic Society
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• v.31 no.12
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• pp.1467-1474
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• 1994

The effects of the dispersion, drying, and binder burning-out on the green-microstructures of gelcasted alumina were studied. The slip consisting of 55 vol% alumina powder and 5 wt% organic materials was well-dispersed by adding 0.28 wt% polyelectrolyte polymer. Green bodies were dried at >85% relative humidity at room temperature. Green-microstructures were observed to be depended on the heating rate during binder burnout. Constant drying rate was not observed in drying process of gelcasted alumina. Sintered body showed its relative density higher than 99% when it was sintered at 1$600^{\circ}C$ for 2 hours.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• Applied Biological Chemistry
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• v.17 no.1
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• pp.42-48
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• 1974

Hot air thin layer drying method was studied for red pepper, Capsicum annum var. longum as the whole and cut pod states, at various temperature and air velocities. Drying curve of whole pod showed a settling down period followed by the first and second falling rate periods. By lowering the drying temperature, the first falling rate period approached to a constant rate one. Cut drying curve had simple falling rate period and also cut drying method could effectively shorten the drying time. Drying rate constant, k, was varied with time for both the drying methods and the plots of k vs. time in two methods sugested the different drying mechanisms. When an average k was taken as a constant value, the following equations; $M-M_e/M_o-M_e=e^{-0.118t}$ and $M-M_e/M_o-M_e=e(-0.342t^{0.128})$ were applicable for whole and cut drying, respectively.

• Journal of the Korea Institute of Building Construction
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• v.4 no.4
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• pp.71-77
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• 2004

Drying Shrinkage has much complexity as it has relations with both internal elements of concrete and external factors. Therefore, experiments on Concrete Drying Shrinkage are carried out in this study under simplified circumstances applying temperature & Humidity test chamber which enables constant temperature and humidity. Comparative analyses have been made respectively according to the consequences aiming at modelling for prediction of Concrete Drying Shrinkage and making out measures to reduce it. Strain Rate of Drying Shrinkage of concrete under the condition of dry air appears to rise by about 20%-30% in proportion as the temperature rises $5^{\circ}C$ when the humidity was held below 10% compared under the condition of dry temperature & Humidity test chamber. Strain Rate of Drying Shrinkage in pit sand concrete increased 20% higher than measured when in river sand under the condition of 90-day material age. A general formula with two variables is derived as follow ${\varepsilon}={\alpha}_1＋{\beta}_1x_1＋{\beta}_2x_2＋{\beta}_3x_1^2＋{\beta}_5x_2^2$. and also graphed in 3 dimensions, enabling to apply to actual design and predict Strain Rate of Drying Shrinkage in concrete. The results of prediction of Rate of Drying Shrinkage by Response Surface Analysis are as follows. The coefficient of correlation of Drying Shrinkage in Concrete was over 90%.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.164-175
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• 1998

The objective of this study was to investigate the effects of freezing rate on ice crystal size and freeze-drying rate. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80$\times$20mm) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom and measured their pore sizes. Also freeze-drying rate(primary drying) is estimated by measuring the temperature of sample and pressure of vacuum chamber. During freeze-drying, profiles of pressure and temperature were shown constant tendency regardless of freezing temperature and we could expect the end-point of freeze drying by considering pressure and temperature together. In temperature profiles, the point which temperature increased significantly was observed during freeze-drying. There is no relationship between freeze temperature and drying rate of primary drying in our model system. As freezing temperature increased, ice crystal size(X*) which correspond to 63.2% of cumulative frequency was increased and at the same freezing temperature ice crystal size(X*) was decreased with distance from the bottom of the sample. Freezing conditions have a strong influence on the quality of the final freeze-dried products in freeze-drying system.

• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.58-64
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• 1982

The fresh threshed paddy-mat dryings on the various environments were analyzed on their drying characteristics and rice quality resulted. The moisture content of paddy was mainly determined by the accumulated solar energy received, and which was expressed as a simple equation. The drying characteristics revealed to follow a constant rate drying type, and as the depth increased the more typical constant-rate drying pattern was observed. The relationship between the drying rate and bed depth was established with a simple exponential equation. The raking operation during the drying period showed a favorable effect both on the drying rate and the reduction of crack formation. Drying environments such as straw mat, concrete, ground, polyethylene film did not affect significantly the drying rate and rice quality. Considering the drying rate and quality, the optimum bed depth of mat paddy drying was around 6 cm.