• Journal of environmental and Sanitary engineering
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• v.13 no.1
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• pp.9-15
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• 1998

Microwave heating and drying processes have been well established in various industrial applications. Feasibilities of successful application of microwave drying to many material have been shown on the laboratory or pilot-plant scale. The microwave drying behavior of plating sludge are considered in this paper. The plating sludge containing 70%, 80% and 90% water exposed to microwave power at 2,450 MHz, 700W. An experimental microwave drying apparatus was designed and constructed to monitor weight loss during drying. By studying the drying characteristic curve, the moisture in sludge was almost classified into two categories : free moisture and intestinal moisture. And the critical moisture contents at which the drying rate ceases to be constant were from 10.1 to 10.5%. A simple drying model is proposed which may be used to describe drying behavior of plating sludge. The constant rate and the falling rate periods in microwave drying were addressed separately. From the eqation of constant rate period the drying rate constants decreased exponentially with increasing depth. Microwave heating compared with conventional heating offered higher heating rates from 9 to 16 times. Therefore, microwave drying process can be effective in removing moisture from plating sludge.

• Journal of Biosystems Engineering
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• v.11 no.1
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• pp.52-63
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• 1986

This study was performed to find out drying characteristics and develop drying model for the design of an efficient dryer or drying system of red peper. The basic model which describes drying phenomenon of red pepper was firstly established, and drying tests were conducted at 14-different drying conditions. In this test, the effects of drying air temperature and relative humidity on the rate of drying were undertaken. Finally, a new drying model based on these experimental results was developed to describe the drying characteristics of red pepper. The results from this study may be summarized as follows. 1. Drying constant of the basic model established from Lewis' experimental model and diffusion equation was theoretically deduced as a function of moisture content and inner-temperature of red pepper. 2. From the results of drying tests, drying air temperature was found to have the greatest effect on the rate of drying. However, the effect of temperature was small for the condition of high relative humidity, and for low temperature, the effect of relative humidity was found to be large even though the range of relative humidity was low. 3. Modified Henderson equation was found to be better than Chung equation as the EMC model for the estimation of the equilibrium moisture content of red Pepper. 4. Constant-rate drying period did not exist in the red pepper drying test. And falling-rate drying period was divided into three distinct phases. Drying rate was dependent on the moisture content, the inner-temperature of red pepper and the change of physical property due to drying. 5. Drying constant increased with decrease of free moisture content, but it decreased at the end of the drying period. Also, drying constant was dependent on the drying air temperature and relative humidity. 6. The new drying model developed in this study was found to be most suitable in describing the drying characteristics of red pepper. Therefore, it may be concluded that drying time could be accurately estimated by the new drying model.

• Journal of Environmental Science International
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• v.30 no.3
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• pp.245-255
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• 2021

In this study, we evaluated the effect of the type of sewage sludge (digested, non digested) on drying efficiency according to the polymer injection rate. The drying characteristics were shown using a near-infrared ray (NIR) and a microwave. As a result of the drying characteristics with NIR at a polymer dose ratio of 8%, the heating up period is up to 6 minutes after the start of the drying experiment. Afterwards, the constant rate drying period of the digested sludge (A, C and G sites) was 6 minute → 18 minute, showing a rapid decrease in moisture. On the other hand, non digested sludge (B, D, E, F, H, I, J and K sites) showed gradual drying characteristics compared to digested sludge until complete drying (10%). As the polymer dose ratio of 10% and 12%, the heating up period for digested sludge is up to 6 minute after the start of the experiment. Afterwards, the constant rate drying period of the digested sludge was 6 minute → 20 minute, showing a rapid decrease in moisture. On the other hand, the heating up period of non digested sludge was up to 10 minute after the start of the experiment, and the constant rate drying period was 10 minute → 22 minute, which was shorter than digested sludge. As a result of the drying characteristics with microwave at a polymer dose ratio of 8%, 10% and 12%, the constant rate drying period the digested sludge was 4 minute → 20~22 minute, showing a rapid decrease in moisture. On the other hand, non digested sludge of the constant rate drying period was 4 minute → 22~30 minute, which was longer than digested sludge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.453-459
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• 1996

This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH mg/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1kg of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant drying period for the quality of soybean curd residue.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.242-247
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• 2009

The present study has been conducted to reduce the cold air drying rate. According to the cold air drying method, the quality-excellent product could be made and there would be little change of color, taste and smell. As compared with the hot air drying, the cold air drying equipment has the superior dehumidification in a constant drying zone. However, in a falling drying zone that equipment is not energy-efficient because the drying period could be longer by the dehumidificated.

• Journal of Biosystems Engineering
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• v.19 no.2
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• pp.112-123
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• 1994

At present, no appropriate drying conditions can be found for the heated-air drying of mushroom in Korea. Usually, mushroom is being dried at the temperature range of 40 to $50^{\circ}C$ until the moisture content reaches 10~13% (wb). However, drying characteristics of the mushroom should be investigated for quality improvement and efficient drying operation of the mushroom. The results of this study may be summarized as follows ; 1. The effect of air temperature on the rate of drying was greater than that of relative humidity for drying of mushroom, and the rate of drying was increased with increase in the air temperature. 2. Drying rate for Shiitake mushroom showed falling-rate period of drying without constant-rate period of drying. Drying rate for Oyster mushroom showed a short constant-rate period at the initial stage of drying process, and followed by falling-rate period of drying. 3. Exponential and App.-Diffusion models were found to describe well the drying process of Shiitake mushroom. Exponential and Thompson models for Oyster mushroom in which Thompson model was the most suitable for Oyster mushroom. 4. The equilibrium moisture content of the mushroom decreased with decrease in the air temperature and increase in the relative humidity. In room condition($20^{\circ}C$, 54% RH), the calculated values of the equilibrium moisture content showed 11.17% for Shiitake mushroom and 13.19% for Oyster mushroom, respectively.

• Analytical Science and Technology
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• v.10 no.6
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• pp.418-426
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• 1997

Dewatered digested sewage sludge were heated with microwave and their drying characteristics were investigated on the effect of their surface area, shape, diameter and thickness. The drying characteristics of identical samples in a conventional drying oven were studied. In conventional drying, constant rate period was not found and moisture was evaporated with capillary action. Moisture in the sludge was a bound water and free water was not exist. In microwave drying, the falling rate period was divided into two zones. In falling rate drying period, moisture movement occured by diffusion. The evaporation surface area was a significant variable, the greater heating surface area promoted water removal rate over wide region of water content. Drying rate was slow and constant rate drying period was found in wide moisture content region with increasing diameter. Drying characteristics appeared differently in various shape. In microwave heating, first of all temperature of sludge center was increased and was the highest. Temperature in the constant rate drying period was remained constantly at $80{\sim}100^{\circ}C$.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.896-905
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• 1993

Thin-layers of wheat and barley are dried at near-ambient temperatures(3.5$^{\circ}C$ -5$0^{\circ}C$) in order to obtain the intrinsic drying data. The well established apparatus was modified to enable it to record all the sample weight data in still air by using a purpose -built automatically controlled sliding valve. The air could be diverted in less than 0.5seconds and a 7 second period was required to attain a steady weight reading. With this apparatus, very smooth drying curves were obtained. The data of sample weight , drying temperature and dew point temperature wee recorded continuously . The drying process was terminated when the moisture content change in 24 hours was less than 0.004 d.b. This was achieved by drying a sample for about a week . The final points were recorded as the dynamic equilibrium moisture content(EMC). The drying data were than fitted to the exponential Newton model and the dynamic EMC data were fitted to the Modified-Chung-Pfost Model . All the fitted parameters are given and comparison is made with previous published data. The comparisons who that the current drying constants are lower than the previous data, the dynamic EMC data obtained for wheat and barely agree with the previous data. The results show that to obtain the drying constant in the exponential Newton model, adequate drying time is necessary.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• Journal of the Korean Wood Science and Technology
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• v.22 no.1
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• pp.12-19
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• 1994

An electrically heated experimental lumber dry kiln was retrofitted with a computer-based control system to control kiln conditions more precisely and monitor and record several kiln variables. Flat-sawn 2.5cm-thick Pinus densiflora boards were dried in constant temperature process(65$^{\circ}C$ & 50~60 %RH) and continuously rising temperature process, respectively. The average drying rate in continuously rising temperature process was 5.7 %/hr, which was above 3 times faster than that in constant temperature process. But, the average rate of case-hardening and moisture difference between shells and cores of boards dried in continuously rising temperature process were 82 % and 5.5 %, respectively, which were much larger than those of boards dried in constant temperature process.