• 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.

• Food Science and Preservation
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• v.3 no.2
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• Textile Coloration and Finishing
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• v.26 no.3
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• pp.218-229
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• 2014

The wearing comfort of garment is governed by two kinds of characteristics such as moisture and thermal transport properties and mechanical properties of fabrics. The porosity influenced by yarn and fabric structural parameters is known as main factor for wearing comfort of garment related to the moisture and thermal transport properties. This study investigated effect of porosity of composite yarns to the moisture and thermal comfort properties of composite fabrics made of hollow composite DTY and ATY yarns. The theoretical porosity and pore size were inversely proportional to cover factor of fabric, but cover factor was not correlated with experimental pore size. The wicking property of hydrophobic PET filament fabric showed inferior result irrespective of porosity, pore size and cover factor. The drying rate was superior at composite fabrics with high pore size and low cover factor, and pore size was dominant factor for drying property. On the other hand, thermal conductivity of composite fabric was mainly influenced by cover factor and not influenced by porosity. Air permeability was influenced by both porosity and cover factor and was highly increased with increasing porosity and decreasing fabric cover factor.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.47-55
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• 2017

The technology for hydrothermal reaction of organic waste is one of the promising process to improve energy efficiency of biomass waste recycling system since moisture contents of treated biomass could be reduced at 40% or less than by dehydration processes. For these reasons, many parts of the world are interested in hydrothermal reaction of organic waste. In this paper, drying performances were evaluated with and without hydrothermal reaction of organic wastes which are sewage sludge and food wastes. For the hydrothermal reaction, organic wastes were treated at $200^{\circ}C$ for 1hr. Drying time of treated organic waste by hydrothermal reaction was reduced. In case of food waste drying at $100^{\circ}C$, drying time of treated wasted was reduced more 52.9% than non-treated. Hence, drying performances of sewage sludge and food wastes should be improved by hydrothermal reaction. Drying rates of treated wastes were considerably increased at preheat period of drying characteristic curve as followings; at $80^{\circ}C$ sludge as 148%, $100^{\circ}C$ sewage sludge as 151%, $80^{\circ}C$ food waste as 209%, $100^{\circ}C$ food waste as 366%. It means the surface area of treated wastes could be increased with destruction of cell membrane by hydrothermal reaction. However, the designer and operator of drying process should be careful, since enhanced drying rate cause the extension the decreasing drying period.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.1
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• pp.10-15
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• 1987

The experiment was designed to determine the proper shading rate and shading materials to decrease the excessive dried leaves during cure of burley tobacco. Five shading rates and seaven shading materials were applied on the pipe vinyl house from initial stage or yellow stage of cure. Temperature was lower and weight-loss of leaves delayed with shading from initial stage to browning stage of cure. Excessive dried leave were largely decreased as shading rate was increased to 70%. However, at shading rate more than 70%, its decreasing extent was fewer. Price per kg and physical properties improved considerably at shading rate of 50%. Shading materials alone could not completely prevent excessive dried leaves but it could decrease them. Orange, white and purple color vinyl among shading materials had so effects of shading as the black shading cloth during curing. However, white color vinyl didn't endure more than a few months due to sunshine. A difference of light quality in visible light was no significance on air curing.

• Magazine of the Korean Society of Agricultural Engineers
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• v.35 no.4
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• pp.38-46
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• 1993

This study is to analyze effect of exposure environment and mode of ASR on the engineering properties of synthetic lightweight aggregate concrete, such as dynamic modulus of elasticity and ultrasonic pulse velocity. The results of this study are summarized as foflows ; 1. The expansion rate of each exposure environment in 380$^{\circ}$C and NaCI 4% solution was shown higher than in 20$^{\circ}$C and normal water. The expansion rate of each exposure mode was largely shown in order of fjill immersion, wetting/drying, half immersion. 2. The dynamic modulus of elasticty and ultrasonic pulse velocity of each exposure environment in 38$^{\circ}$C and NaCl 4% solution was shown less than in 20$^{\circ}$C and normal water. The dynamic modulus of elasticity and ultrasonic pulse velocity of each exposure mode was shown smaller in order of full immersion, wetting/drying, half imersion.3. The relation between dynamic modulus of elasticity and ultrasonic pulse velocity was highly significant. The dynamic modulus of elasticity was increased with increase of ultrasonic pulse velocity. The decreasing rate of the dynamic modulus of elasticity was shown 2.1~3.4 times higher than the ultrasonic pulse velocity at each age, exposure environment and mode, respectively. 4. The expansion of each exposure environment and mode was increased with increase of curing age. The dynamic modulus of elasticity and ultrasonic pulse velocity of those concrete was increased with increase of curing age. At the curing age 28 days, the highest properties was showed at each type concrete, it was gradually decreased with increase of curing age. Specially, at the curing age 98 days of full immersion, the rate of expansion of type D was shown 3.95 times higher than the type A. But the dynamic modulus of elasticity and ultrasonic pulse velocity was decreased 17% and 8.3%.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.106-111
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• 2012

Drying characteristic of high moisture coal using a 5 kg/hr bench scale flash dryer was investigated. Moisture content and heating value of raw coal as received basis were 29.74 wt% and 4,270 kcal/kg, respectively. Gas inlet temperature and gas inlet flow rate were $400{\sim}600^{\circ}C$ and 10~20 m/sec, respectively. The raw coal was ground and classified to the particle size range of $100{\sim}2,000{\mu}m$. The moisture removal rate of raw coal was dramatically increased with increasing gas inlet temperature and decreasing gas inlet flow rate. The heating value of dried coal was increased to 5,100~5,900 kcal/kg. To examine the chemical change on the surface of high moisture coal during flash drying process, FT-IR spectral analysis was carried out. As a result, major changes in hydroxyl, carboxyl and carbonyl peak was confirmed.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.60-77
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• 1973

The non-enzymatic browning phenomenons of red ginseng were studied to identify these compounds which function as the factors for browning. The samples were classified into five divisions; Fresh ginseng, blanched ginseng, sun dried red ginseng, dehydrated red ginseng, and browning accelerated red ginseng respectively, and the various compounds in each of them were analyzed quantitatively and investigated the compounds which were thought to function for browning during the drying and the dehydration processes; the results were as follows. 1. The chemical compositions among five divisions did not show any difference except a) total and reducing sugars, b) total acids, c) water soluble extracts; a) and b) were decreased during the drying process, c) was decreased about 6-7% in red ginseng divisions. 2. Sixteen free amino acids; asp., thr., ser., glu., gly., ala., val., cys., met., ileu., leu., tyr., phe., lys., his., and arg, were identified in each division. Among them the arg, was extremly high. All of the essential amino acids were contained, while generally these amino acids were decreased in drying period and their rates were smaller in dehydrated red ginseng than in sun dried red ginseng. 3. Three kinds of sugars; fructose, glucose and sucrose were identified and other four kinds of unidentified sugars were seperated. The content of sucrose was 80% and all kind of sugars were generally less in red ginseng divisions than in the other two divisions. The decreasing rate of sngars was higher in the sun dried red ginseng than in the dehydrated red ginseng. Especially the decreasing rate of the reducing sugars was high as compared with that of sucrose. 4. Almost all the ascorbic acid was decomposed during the blanching whereas there could'nt be shown any change of the ascorbic acid content during the period of drying. 5. Eleven kinds of volatile acids; acetic acid, propionic acid, acrylic acid, iso-butyric acid, n-butyric acid, isovaleric acid, n-valeric acid, isoheptylic acid, n-heptylic acid, and an unknown volatile acid were identified. They showed a little decrease during the period of blanching perhaps on account of their volatility whereas they were increased in drying period. 6. Six kinds of non-volatile acids; citric acid, malic acid, ${\alpha}-ketoglutaric$ acid, succinic acid, pyruvic acid and glutaric acid were identified. The content of them were decreased during the drying procedures in red ginseng but only that of succinic acid was increased. 7. Three kinds of polyphenols; 3-caffeyl quinic acid, 4-caffeyl quinic acid, 5-caffeyl quinic acid and an unknown polyphenol were identified. The content of them showed considerable decrease during the drying procedures, especially in sun drying. 8. The intensity of the browning in each divisior was as follows; browning accelerated red ginseng> sun dried red ginseng> dehydrated red ginseng. 9. In the process of red ginseng preparation, a. certain relationship could be found between the decreasing rates of amino acids, reducing sugars, polyphenols and the intensity of browning. Therefore the browning phenomenon may be concluded that nonenzymatic browning reactions of the amino-carbonyl reaction and autoxidation of polyphenols are the most important processes, furthermore, as their reactions could be controlled it is thought to be possible to accelerate effectively browning within a relatively short period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.340-345
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• 2003

In order to choose the manufacturing method for extracting alginates from sea tangle, Laminaria japonica, three methods were applied. In Method I, alginates were extracted with NaOH solution from sea tangle powder and extracted alginates were precipitated and converted to alginic acid by $CaCl_2$ and HCI solution. Then alginic acid was converted to sodium alginates with $Na_2CO_3$ solution. Sodium alginates were precipitated with methyl alcohol and were resolved with hot water and this step was repeated three times. Method II was same to Method I except final step including that sodium alginates were precipitated and washed with methyl alcohol three times. Method III included that sodium alginates were extracted with $Na_2CO_3$ solution from sea tangle powder then sodium alginates were precipitated and washed with methyl alcohol three time. Extracting time increased with Increasing extracted alginates amounts but increasing rates were below $0.4\%/h.$ Alginates amounts recovered by Method III showed above 2 times more to those by Method I and II. Extracting time increased with increasing ash amount of sodium alginates but increasing rates were below $0.1\%/h.$ and that of sodium alginates extracted by Method III showed higher value $(5\%)$ than those by Method I and II. In the sodium alginates prepared by Method III, the amount of ash in alginates dried by air was $34.4\%,$ that by vacuum freeze drying was $47.8\%.$ Extracting time increased with decreasing average molecular weight (MW) and degree of polymerization (DP) of sodium alginates, MW and DP of alginates prepared by Method III were higher than those by Method I and II In same extracting time. Extracting time increased with decreasing rate of apparent viscosity change (SAV) of alginates solution, and SAV of alginates prepared by Method III showed higher value than those by Method I and II in same extracting time. SAV of alginates dried by air was higher than that by vacuum freeze drying. Relating equation among SAV MW and DP were MW = 60.066 (SAV) -93.950, DP =309.760 (SAV) -485.084 and MW = 0.914 (DP)+0.213.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.214-218
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• 1995

Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying fo captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15$^{\circ}C$, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amout, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15$^{\circ}C$, the amout of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the amount of residual captan decreased to 2.344 (20.22%), 1.021(65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 2.428(17.36%), 1.520(48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to thespinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthemore the cooking could inhance decreasing of residual captan.