• Food Science and Preservation
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• v.19 no.5
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• pp.703-711
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• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• Journal of the Korean Wood Science and Technology
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• v.35 no.1
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• pp.17-26
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• 2007

This study was conducted to investigate the effects of End-coating (CO) treatment and Vapor-dam (V) treatment on the air circulating oven drying characteristics of green stock (Paulownia tomentosa) for drum. The reduction of the weight of specimens was greatly displayed in order of control (C-NC) treatment, End-coating (C-CO) treatment, Vapor-dam (V-NC) treatment and Vapor-dam/End-coating (V-CO) treatment after the beginning of drying. The V-CO treated specimen showed smoother temperature gradient compared with the V-NC treated specimen throughout whole drying stage and there was little temperature gradient between the inner and outer part of the cylindrical stock. The C-CO treated specimen showed higher value of vapor pressure in both the inner and outer part of the cylindrical stock until the middle stage of drying, while after the middle stage of drying only the inner part of the cylindrical stock presented higher value compared with the C-NC treated specimen. The distribution of the absolute vapor pressure of the V-CO treated specimen was similar to that of the V-NC treated specimen during the initial stage of drying. However, the former showed a large distribution in order of the hollow, the outer part, the inner part of the cylindrical stock after the initial stage of drying, which was entirely different model of distribution from that of the V-NC treated specimen. Surface checks and ring failures were not observed for all of the specimens, while end checks were severely occurred for the C-NC treated specimen and the V-NC treated specimen.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.147-156
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• 2012

This study evaluated the effects of presoaking apple slices in 2 or 5% brine solution prior to air-drying at $50^{\circ}C$. Several quality factors of the dried apples were measured including moisture content (MC), water activity ($a_w$), shear force, color values, appearance and consumer likability. Except at time 0, the $a_w$ of presoaked samples was lower than those of control during and after drying. The relationship between MC and water activity during drying was well-fit by an exponential model. During drying, the moisture contents of presoaked samples were slightly higher than control samples with no presoaking. However, the $a_w$ of presoaked slices were lower than control at a given drying time. At a given $a_w$, presoaked slices had higher moisture content. The shear force was lower for samples presoaked in brine solution, particularly at shorter drying times. Presoaked apple slices also were lighter in color after drying than controls. Sensory evaluations suggest that presoaking of apple slices before drying may help enhance palatability. Samples presoaked in 2% brine solution had the highest scores for taste, texture and overallacceptability, while those presoaked in 5% brine solution had the highest scores for appearance.

• Agricultural and Biosystems Engineering
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• v.7 no.1
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• pp.1-7
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• 2006

A need exists to monitor and control the localized high temperatures often experienced in solar grain dryers, which result in grain cracking, reduced germination and loss of cooking quality. A verified finite element model would be a useful to monitor and control the drying process. This study examined the feasibility of the finite element method (FEM) to predict temperature distribution in solar grain dryers. To achieve this, an indirect solar grain dryer system was developed. It consisted of a solar collector, plenum and drying chambers, and an electric fan. The system was used to acquire the necessary input and output data for the finite element model. The input data comprised ambient and plenum chamber temperatures, prevailing wind velocities, thermal conductivities of air, grain and dryer wall, and node locations in the xy-plane. The outputs were temperature at the different nodes, and these were compared with measured values. The ${\pm}5%$ residual error interval employed in the analysis yielded an overall prediction performance level of 83.3% for temperature distribution in the dryer. Satisfactory prediction levels were also attained for the lateral (61.5-96.2%) and vertical (73.1-92.3%) directions of grain drying. These results demonstrate that it is feasible to use a two-dimensional (2-D) finite element model to predict temperature distribution in a grain solar dryer. Consequently, the method offers considerable advantage over experimental approaches as it reduces time requirements and the need for expensive measuring equipment, and it also yields relatively accurate results.

• Journal of the Korea Institute of Building Construction
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• v.18 no.6
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• pp.517-525
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• 2018

The construction of super tall building which structure is RC and must be certainly considered on column shortening estimation and construction reflected concrete creep has been increased. Regarding the Fck 60~80MPa grade high strength concrete applied in the domestic super tall building project, the mechanical properties and creep deflection according to curing conditions(Drying creep/Basic creep) were reviewed in this research. Results of compressive strength and elastic modulus under sealed curing condition were 5% higher than unsealed condition and difference of results according to the curing condition was increased over time. Autogenous and drying shrinkage tendency showed adversely in the case of high strength concrete. Additionally, creep modulus under unseal curing condition was evaluated 2~3 times higher than sealed condition. Modified model of ACI-209 based on test result was applied to estimate long period shortening of vertical members(such as Core Wall/Mega Column) exactly, it is designed to modify and suggest the optimal creep model based on various data accumulated during construction, in the future.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.176-184
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• 1998

The objective of this study was to investigate the effects of freezing rate on aroma retention and to examine the mechanism of aroma retention during freeze drying process. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80${\times}$20mm) containing diacetyl(2mg/ml) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\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 measured and diacetly contents. Besides, we observed the effect of the relative humidity of the diacetyl contents freeze-dried gelatin during storage. The retained diacetyl content was increased at high freezing temperature and in order of 0∼5, 5∼10, 10∼15, 15∼20 mm section from the bottom of the sample. It was observed that the retained diacetyl content was high in 15∼20 mm section. The retained diacetyl content and freeze-dried gelatin stored in the condition of high relative humidity was decreased significantly but in the low relative humidity case, was it decreased in small amount. The results of our experiment resents that the low temperature freezing and low humidity storing condition is effective for preserving aroma compound in food.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.351-356
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• 1986

The effects of drum spacing, steam pressure and drum speed on drying rate of minced fish flesh on both single and double drum dryers were studied. Starch additions in the form of tapioca flour up to 2.5% have been found satisfactory for aiding in sheet formation at the doctor blade. When the retention time was adjusted to maintain a constant product moisture, the highest production rate was obtained at the smallest drum spacing and the highest steam pressure within the limits of experimental conditions considered. The operating conditions suitable for producing the flakes with 5% moisture were: 100 kPa (steam pressure), 0.1 mm (drum spacing) and 3 rpm (drum speed). The production rate and overall heat transfer coefficient under these conditions were $12.1\;kg/m^2$hr and 950 $W\;/m^2K$ respectively. The drying data were fitted well to the conventional drying model, namely $MR\;=\;A\;\exp\;(-k{\theta})$, resulting in the various drying constants depending the operating conditions.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.51-60
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• 2016

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.387-393
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• 1995

Diffusion coefficients of moisture and solid, reaction rate constants of carotene destruction, and the fitness of drying models for moisture transfer were determined to study the characteristics of mass transfer during osmotic dehydration. Moisture loss and solid gain were increased with increase of temperature and concentration; temperature had higher osmotic effect than concentration. Diffusion coefficient showed similar trend with osmotic effect. Diffusion coefficients of solids were larger than those of moisture because the movement of solid was faster than that of moisture at the high temperature. Reaction rate constants were affected to the greater extent by concentration changes than by temperature changes. Arrhenius equation was applied to determine the effect of temperature on diffusion coefficients and reaction rate constants. Moisture diffusion required high activation energy in $20^{\circ}Brix$, while relatively low in $60^{\circ}Brix$. To predict the diffusion coefficients and reaction rate constants, a model was established by using the optimum functions of temperature and concentration. The model had high $R^2$ value when applied to diffusion coefficients, but low when applied to reaction rate constants. Quadratic drying model was most fittable to express moisture transfer during drying. In conclusion, moisture content of carrots could be predictable during the osmotic dehydration process, and thereby mass transfer characteristics could be determined by predicted moisture content and diffusion coefficient.

• Journal of the Korean Association of Geographic Information Studies
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• v.23 no.2
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• pp.53-69
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• 2020

The increase of the impermeable area due to industrialization and urban development distorts the hydrological circulation system and cause serious stream drying phenomena. In order to manage this, it is necessary to develop a technology for impact assessment of stream drying phenomena, which enables quantitative evaluation and prediction. In this study, the cause of streamflow reduction was assessed for dam and weir watersheds in the five major river basins of South Korea by using distributed hydrological model DrySAT-WFT (Drying Stream Assessment Tool and Water Flow Tracking) and GIS time series data. For the modeling, the 5 influencing factors of stream drying phenomena (soil erosion, forest growth, road-river disconnection, groundwater use, urban development) were selected and prepared as GIS-based time series spatial data from 1976 to 2015. The DrySAT-WFT was calibrated and validated from 2005 to 2015 at 8 multipurpose dam watershed (Chungju, Soyang, Andong, Imha, Hapcheon, Seomjin river, Juam, and Yongdam) and 4 gauging stations (Osucheon, Mihocheon, Maruek, and Chogang) respectively. The calibration results showed that the coefficient of determination (R²) was 0.76 in average (0.66 to 0.84) and the Nash-Sutcliffe model efficiency was 0.62 in average (0.52 to 0.72). Based on the 2010s (2006~2015) weather condition for the whole period, the streamflow impact was estimated by applying GIS data for each decade (1980s: 1976~1985, 1990s: 1986~1995, 2000s: 1996~2005, 2010s: 2006~2015). The results showed that the 2010s averaged-wet streamflow (Q95) showed decrease of 4.1~6.3%, the 2010s averaged-normal streamflow (Q185) showed decreased of 6.7~9.1% and the 2010s averaged-drought streamflow (Q355) showed decrease of 8.4~10.4% compared to 1980s streamflows respectively on the whole. During 1975~2015, the increase of groundwater use covered 40.5% contribution and the next was forest growth with 29.0% contribution among the 5 influencing factors.