• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.696-701
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• 2011

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC) thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity, and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 1994.04a
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• pp.155-162
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• 1994

The drying shrinkage of concrete has a close relation to the water movement, Since the diffusion process of water in concrete is strongly dependent on the temperature and pore humidity, the process is highly nonlinear phenomena. It is shown that the analytical results of this study are in good agreement with experimental data in the literatures, and results calculated by BP-KX model. The internal stress caused by moisture distribution which was resulted from the diffusion process, was calculated quantitatively. The tensile stress which occurred in the drying outer zone mostly exceeded the tensile strength of concrete, and necessarily would result in crack formation.

• 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.

• 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.

• Clean Technology
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• v.17 no.3
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• pp.209-214
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• 2011

The effects of inlet gas velocity (0.26-0.31 m/s), inlet gas temperature (315-353 K) and the mass ratio (0.1-0.4) of fine polymer (crosslinked poly methyl methacrylate beads) to inert medium particles on the drying rate of fine polymer in a 0.15 m-ID ${\times}$ 1.0 m-high inert medium fluidized bed dryer have been investigated. Crosslinked PMMA beads of 20 ${\mu}m$ (group C) were used as fine polymer, and glass beads of 590 ${\mu}m$ (group B) were used as the inert medium. The drying rate increases with increasing inlet gas temperature and velocity. However, the drying rate decreases slightly as the mass ratio of fine polymer to inert medium particles increases. The particle size distribution of dried fine polymers was mono distribution.

• Journal of the Korean Wood Science and Technology
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• v.40 no.1
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• pp.44-52
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• 2012

This study examined the effects of the drying rate, temperature distribution and vapor pressure on the surface checks occurring during the air circulating oven-drying of hollowed short Japanese larch (Larix Kaemferi C.) round posts treated with coating (CO) and vapor-dam (VD). The hollowed round posts could be dried from the green condition to a moisture content of approximately 8% in 72 to 144 hours. The temperature in the hole was higher than that inside of wood for Control and VD specimens, while VD specimen showed opposite distribution. The vapor pressure inside the wood was higher than that in the hole for the CO and VD specimens during hole drying stage. There were few surface checks found in the specimens but the number increased in order the of CO, VD and Control specimens.

• Journal of the Korean Wood Science and Technology
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• v.37 no.3
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• pp.192-199
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• 2009

This study was carried out to investigate the performance of a radio-frequency/vacuum dryer combined with a mechanical compressive load (RF/VC) with a scale of about $3m^3$ during drying board of Azobe (Lophira alata) and Korean red pine (Pinus densiflora). The degree of vacuum of the RF/VC system was maintained at 80~105 torr, and wood temperature was increased from $40^{\circ}C$ at the beginning of drying to $60^{\circ}C$ at the end of drying and the radiofrequency generator was operated with schedule of 7 minute-ON and 3 minute-OFF. The wood temperatures near charge plate always remained higher than those of the control during all of the drying stage, whereas the wood temperature near ground plate always remained lower than those of the controlled. As drying time proceeding, the temperature of the wood near ground plate presented lower than those of the control. Whereas the temperature of the wood near charge plate presented higher than those of the controlled. The final average moisture contents of the Azobe boards stacked near the input side of the RF generator showed slightly lower than those near the opposite side. Those of the wood stacked in the layers near the charge plate were lower than those of near the ground plate. The average length of surface checks of the Azobe boards stacked near the charge plate was very slight, whereas that toward the ground plate represented high values. The efficiency of input energy was simliar with the commercial systems.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.10a
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• pp.83-84
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• 2016

Surplus water inside a concrete other than moisture that is used for hydration of the cement affects the physical properties of the concrete (modulus of elasticity, compressive strength, drying shrinkage, and creep) by drying. Changes in temperature and humidity inside a concrete has correlation with the movement speed and reaction rate of deterioration factors such as carbon dioxide and chloride ions. In this study, comparison was performed between temperature and relative humidity inside the concrete and meteorological data for exposure environment through measurement at the site for two years. Surface temperature of the concrete (depth 1cm) was measured higher by 6℃ during the summers, while it was measured lower by 2℃ during the winters due to solar radiation, wind, and radiation cooling. As for relative humidity, change was large in the depth of 1cm, while more than 85% was maintained in the depth of 10cm.

• YAKHAK HOEJI
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• v.15 no.1
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• pp.32-40
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• 1971

Optimum reactons for the preparation of extra-light magnesium carbonate from magnesium chloride and sodium carbonate solutions were found by observing the difference of crystalline shapes under an electromicroscope. Reaction temperature the and washing temperature were main factors affecting the crystalline shapes, and drying temperature was found to be of secondary importance. Optimum temperatures for reaction and washing ranged from $20^{\circ}C$ to $30^{\circ}C$ and the temperature over $40^{\circ}C$ should be avoided for the reaction and washing. It was found that the higher the drying temperature, the lighter the crsytal of the produced magnesium carbonate. Reaction time, molar ratio (Mg$^{2+}/CO_{3}^{2-}$ ) and the concentrations of magnesium chloride and sodium carbonate solutions have only a slight effect on the form of the product.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.11a
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• pp.602-605
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• 1999

We dried emitting layer of EL device at 30, 80, I20 and $150^{\circ}C$ for Ihr to investigate the effects to the emission characteristics of devices. PL intensity of P3HT thin film decreased with increasing the drying temperature. But, the EL intensity and stability of device with emitting layer dried at $150^{\circ}C$ were the best. We think it s because of absence of water and remaining solvent in P3HT emitting layer. So, We suggest that the drying temperature of emitting layer of EL device should be select slightly low temperature than its glass transition temperature.