• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.251-254
• /
• 2006

This study was conducted to identify changes of chemical components affected by different drying method and temperature conditions in leaves and stems of peony plant. Drying methods were the dried air heated $(50^{\circ}C)$, far-red ray $(50^{\circ}C)$, room temperature and oven dry $(50^{\circ}C)$. Drying temperature were 40, 50, 60, 70 and $80^{\circ}C$ on far-red ray dryer. Among the drying methods, the contents of components were the highest in far-red drying and normal temperature drying as compared with air heated drying and oven drying. Among the drying temperature conditions, the contents of components were the highest in drying temperature at $40^{\circ}C$ and decreased in high temperature of $70^{\circ}C\;and\;80^{\circ}C$.

• KSBB Journal
• /
• v.14 no.5
• /
• pp.561-565
• /
• 1999

Optimum conditions for vacuum-drying ad cultivation of yeast cells for the production of active dry yeast were examined. At lower temperature, more drying time was required to dry the yeast pellet to reach the desirable water content(8%). Optimum temperature of vaccum oven and time for drying was 63$^{\circ}C$ and 90 min, respectively. Optimum medium composition for flask culture using cane molasses as the substrate were 0.25% sugar, 0.013% $K_2$HPO$_4$, 0.1% $K_2$HPO$_4$. and 0.125% (NH$_4$)$_2$SO$_4$. Culture temperature $25^{\circ}C$ gave the highest survival rate of dired yeast. After finishing fed-batch culture and the culture was left in the fermentor without adding any sugar or nutrient, survival of the dried yeast harvested from the fermentor increased to 86.0% after 36 hr. It was also observed that the yeast cells with higher budding rates showed lower survival rate.

• Journal of the Korean earth science society
• /
• v.38 no.2
• /
• pp.150-160
• /
• 2017

In order to determine the porosity of rock, the 'standard test method for porosity and density of rock' proposed by the Korean Society for Rock Mechanics is commonly used. However, the standard test method, which uses a drying oven, takes 8 to 24 hours to complete the test in taking samples out of the oven every four hours and measuring the weight of the specimen. To complement these disadvantages, we devised a method for measuring rock porosity by using a microwave oven. The devised method reduced the cause of errors and the inconvenience occurred in the process of weighing samples by constructing a weight monitoring system, which monitors the drying process. A suitable heating/pause time was set up to maintain the temperature of sample below $105{\pm}3^{\circ}C$ in drying process, and an alarm system was implemented in order to stop drying process when the weight change of the rock sample is within 0.1% of the initial weight. The porosity was determined from the dry weight of the sample, which was obtained by the curve fitting of weight monitoring data. Then, the porosities obtained by using the microwave oven were compared with those obtained by the standard test method. Test results using sandstone samples showed that the porosities obtained by a microwave oven was similar to those obtained by the standard method and the porosity difference between two methods was as large as 0.4%. In addition, repeated porosity measurement using the same specimen showed that the standard deviation of the porosity, which reflects the precision of the measurement was as good as 0.23%. Therefore, a microwave oven porosity measurement system can give the porosity of rock samples with high reliability.

• Journal of the Korean Wood Science and Technology
• /
• v.15 no.2
• /
• pp.113-119
• /
• 1987

A study was conducted to determine the kiln drying schedule for hydrid aspen, This kiln drying schedule was found by oven drying method and developed by pilot testing of 2.0cm, 2.5cm, 3.0cm-thick green lumber. The results of this study were as follows: 1. Kiln drying schedule developed by oven-drying method was $T_{12}-E_5$ for 2.5cm-thick green lumber. 2. Drying times for 2.0cm-thick green lumber(127.0 percent moisture content) to 7.3 percent moisture content, for 2.5cm-thick green lumber(95.0 percent moisture content) to 9.7 percent moisture content, and for 3.0cm-thick green lumber(118.5 percent moisture content) to 10.0 percent moisture content were 45 hours, 45 hours, and 54 hours, respectively. 3. Drying rate from 90 to 10 percent moisture content of 2.5cm-thick lumber was about 0.7 times faster than that of 2.0cm-thick lumber and about 1.1 times faster than that of 3.0em-thick lumber. 4. End checks for 2.0cm-, 2.5cm-, and 3.0cm-thick green lumber occurred 95, 74 and 100 percent moisture content, respectively and reached maximum amount in 53, 41, and 60 percent moisture content, respectively. 5. No surface check and no honeycomb occurred. 6. Cupping and collapse slightly occurred and the quality of dry lumber was first.

• Proceedings of the KAIS Fall Conference
• /
• 2009.05a
• /
• pp.882-884
• /
• 2009

본 연구는 주형의 형상에 관계없이 균일한 건조성능을 가지는 장치의 도입을 목적으로 Microwave를 이용한 주형건조장치 개발을 위한 기초 연구에 관한 것이다. 건조 성능의 검토를 위해 진공건조기와 Lab-scale의 Microwave 출력장치를 가지는 Microwave oven을 이용하여 주물사의 무게별, 건조시간별 건조효율을 검토하였으며, $CO_2$주형법에서 물유리의 양과 $CO_2$통기시간에 따른 주형의 압축강도를 측정하였다.

• Korean Journal of Food Science and Technology
• /
• v.52 no.5
• /
• pp.503-509
• /
• 2020

The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200℃ for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.

• Transactions of the Korean Society of Machine Tool Engineers
• /
• v.17 no.6
• /
• pp.111-117
• /
• 2008

An automation process of filter unit is presented for the application of the assembling procedure and dry furnace work. By that automation procedure, it is expected to enhance working environment such as reducing laboring load, harmful gas, and burning scald. Furthermore, this automation process also minimizes via standardization of manufacturing process so that it may increase productivity and reliability. An automation process of filter unit is presented for the application of the assembling procedure and dry furnace work. Filter automation process also gives a good quality and productivity by simplifying to only one line from the complicated process such as filter cutting$\rightarrow$ adhering$\rightarrow$fabricating in a very small space. It is found that a new conceptual design of dry furnace shows the better quality like uniform heat distribution compared to the conventional design. It is also found that the present design gives a better working environment by adding cooling system.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.10 no.3
• /
• pp.145-149
• /
• 1977

Thermal resistance of dried bacterial spores against dry heat was determined. Spare suspensions of Bacillus subtilis var. niger ATCC 9372, Bacillus stearothermophilus Oxoid Code BR 23 and Clostridium sporogenes ATCC 19404 were located on aluminium strips, dried in electric oven under vacuum at room temperature for 10 minutes. The aluminium strips were laid in the middle of gas flow (hot air and superheated steam) with the velocity of 6 m/sec and heated at $120^{\circ}C$ for 180 seconds. The calculated D-values showed that there were no remarkable differences in the heat resistance of bacterial spares between $R.H.\leqq0.012$ and R. H.=0.51. Furthermore the thermal resistance of B. subtilis spores to dry heat was greater than that of B. stearothermophilus.

• Journal of The Korean Society of Agricultural Engineers
• /
• v.54 no.3
• /
• pp.47-54
• /
• 2012

As a large construction such as highway, dam, reclaimed land etc. increase in number more and more, large amount of fill materials are required. It is needed to utilize a gypsum which is a by-product yielded from chemical plants, as fill materials. Though some studies have been conducted to know a engineering characteristic of gypsum, it is not certain that water contents were checked at $45^{\circ}C$ dry oven. This study proposed that water contents must be measured at $45^{\circ}C$ dry condition because gypsum is changed to other types as a dry temperature. As the results obtained by compaction tests, it is found that moisture of gypsum in compaction must be within -5.0~2.5 % O.M.C (optimal moisture content).

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.2
• /
• pp.293-300
• /
• 2018

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.