• Journal of the Korean Wood Science and Technology
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• v.26 no.3
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• pp.1-8
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• 1998

Western redcedar timber, 26 by 26cm in cross section and by 200cm long, was dried in a laboratory radio-frequency/vacuum kiln under 65torr of ambient pressure and a fixed frequency of 6.78MHz for the potential rapidly dry large timber. All process data were collected and saved in a computer through a data acquisition system. The temperature in the middle of timber was higher than temperature at the quarter point of timber length and thickness. Temperature gradients developed in the longitudinal and transverse direction of timber. The pressure in the middle of timber was higher than pressure at the quarter point of timber length. The pressure in the middle of timber was lower in the early stage of drying, and higher in the latter stage of drying than pressure at the quarter point of timber thickness. Power density was very highest during heating period and then gradually decreased. The drying curve was approximately linear and the total drying time was 27 hours from an initial moisture content(MC) of 48.6 percent to a final Me of 19.2 percent with only a few mild internal checks in the middle location of timber.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.98-104
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• 2010

Eleuthero(Eleutherococcus senticosus Maxim.) cortex is well known as a herb medicine for tonic. This study was performed to improve the quality of dried E. senticosus cortex. Investigation of quality factor and contents of efficient compounds under different steaming times and drying methods were performed to determine the proper processing and drying conditions of Eleuthero cortex harvested on March in annual stems. The proper steaming time for peeling bark to make high quality Eleuthero cortex took less than 20 mins. Eleutheroside B and E contents among drying methods were significantly different at 5% level DMRT. The $50^{\circ}C$ heat drying was the most advisable condition for drying, when drying and keeping contents of effective compounds.

• Design & Manufacturing
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• v.15 no.4
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• pp.32-36
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• 2021

In this study, the cause of the decrease in transmittance of the outer lens among the causes of the decrease in the amount of light in the automobile headlamp was identified, and the improvement method was selected to determine the effect. The causes of defects that lower the transmittance of the outer lens are divided into a moisture problem and a haze problem. The moisture problem is caused by the temperature difference between the inside and the outside of the head lamp, and the haze problem occurs when the heat inside the head lamp evaporates the haze component contained in the plastic material and attaches it to the outer lens. In order to improve the haze problem that occurs in plastic raw materials, the structures of the bulb light source type headlamp and the LED chip light source type headlamp were analyzed. Among them, the housing material of the LED chip light source type headlamp, which is structurally prone to haze gas, was selected as the test target. In the mass-production injection process of the housing, the drying process was selected as a method to minimize haze gas without adding a separate production process. After extracting a sample every drying time at a constant drying temperature, the sample was put into a haze tester and the residual amount of haze gas was measured. As a result, it was confirmed that the residual amount of Haze gas in the material decreased as the drying time increased.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Food Science and Preservation
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• v.24 no.3
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• pp.361-366
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• 2017

This study investigated quality change of ginseng depending on far-infrared (FIR) drying methods. The ginseng was cut into 2 mm slices and measured moisture content (MC), color, total polyphenol content (TPC), total flavonoid content (TFC) and DPPH radical scavenging activity (DPPH). The color values (L, a, and b) were decreased after far-infrared (FIR) drying. As increase in drying time, color was changed. Considering quality parameters including MC, TPC, TFC, and DPPH, the optimum condition for drying was set at $65^{\circ}C$ for 60 min. Furthermore, we compared color and functional compounds depending on drying process including FIR, freeze-, vacuum, and hot-air drying. The color values of ginseng were decreased when dried using vacuum and hot-air. While the color values of ginseng were increased after freeze drying. Comparison with another drying method, FIR drying presented the highest color difference. FIR and vacuum-dried ginseng indicate higher contents of TPC and TFC than freeze- and hot air-dried ginseng. And hot-air-dried ginseng present the highest DPPH when compared to another drying methods. On the other hand, freeze dried ginseng show the lowest TPC, TFC, and DPPH.

• Journal of the Semiconductor & Display Technology
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• v.9 no.2
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• pp.73-78
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• 2010

This research is about the drying and curing characteristic of conductivity metallic ink on-line curing device in order to improve the curing time for productivity in RFID Gravure printing. The curing process is carried out to increase the electric conductivity after the metallic ink is printed on the substrate. The metal ink is composed of nano-sized silver or copper particles. In this research, the combined IR and Hot air curing system is used and its results is compared with those of oven, IR and Hot Air type respectively. Generally the curing time in the past is about 3 minutes. But the combined system (IR+Hot Air) in this research shows that curing time is less than 30 seconds. These results is much faster than those of other system. This study can be help to make Roll-to-Roll drying and curing process for mass and continuous production on-line.

• Korean Journal of Medicinal Crop Science
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• v.5 no.3
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• pp.211-216
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• 1997

Peony is commonly used as roots that peeled and dried. But intact root contains higher medicinal constituents than peeled root (machine peeling). The yield of roots was also higher in intact roots. Use of intact root saved the labor time for peeling and 15% of root from yield loss by peeling. Paeoniflorin content was different with each zones of root. The content of Paeoniflorin was 5.11% in epidermis and 3.28% in cortex. When peeled peony roots were dried at hot air after briquet fire drying, root color was good for commercialization. But color of intact root was good at hot air drying without briquet fire drying. The required time for drying was longer in drying of intact roots than peeled roots drying.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.3
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• pp.219-228
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• 2010

A two-dimensional mathematical model was developed to predict the temperature and moisture-content profiles of a tumble dryer during infrared drying. The model is based on the movements of liquid water and moisture in the object and on the fluid and heat transfer in the drying air. The model was solved by the finite volume analysis for the fluid, temperature, and radiation intensity fields. After deriving the governing equations and developing the two-dimensional tumble dryer models, numerical investigations were carried out to examine the effects of various parameters such as the heater temperature and the heating patterns on the drying mechanism of the tumble dryer. All the results show that the drying time can be reduced by using the IR heater.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.47-56
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• 2000

The purpose of this study was to develop a drying method of Gangjung. a traditional Korean snack, thus to reduce the drying time and to improve the quality of Gangjung. Two drying methods, hot air drying and far infrared ray drying were used by changing conditions such as air velocity(0.4, 1.2, 1.6 m/s), temperature(40, 50, 60$\^{C}$), and aging. Optimal moisture content of dried Gangjung pellet was 17% which was proper for frying. Cracks appeared on the surface of Gangjung pellet at lower levels of moisture content. Far infrared ray drying saved drying time about 20%. Both hot air drying and far infrared ray drying at 0.4 m/s of air velocity tended to show better quality of Gangjung than those dried at higher air velocities. The expansion volume and texture of Gangjung drying at 40$\^{C}$ was better than other temperature conditions, regardless of drying methods. Quality of Gangjung, dried at single stage without aging, was superior to those dried at double stage including aging process. Moreover, single stage drying save the drying time at least 24 hr. Gangjung dried at high temperature became hard and less brittle in sensory evaluation. In image analysis, air cell distribution in inner structure of Gangjung became uniform and fine as drying temperature decreased to 40$\^{C}$. Overall, Gangjung made of Gangjung pellet by the use of far infrared ray drying at 40$\^{C}$ without aging, showed the best quality in terms of physical and sensory properties.