• 한국건축시공학회지
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• 제6권1호
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• pp.73-77
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• 2006

Drying Shrinkage has much complexity as it has relations with both internal elements of concrete and external factors. Therefore, experiments on Concrete Drying Shrinkage are carried out in this study under simplified circumstances applying temperature & Humidity test chamber which enables constant temperature and humidify. Comparative analyses have been made respectively according to the consequences aiming at modelling for prediction of Concrete Drying Shrinkage and making out measures to reduce it. As a result Strain Rate of Drying Shrinkage of concrete was measured to increase by average $10{\times}10^{-5}$ in proportion to additional 4% increase in fine aggregate ratio, when water/cement ratio constant. Strain Rate of Drying Shrinkage in pit sand concrete increased 20% higher than measured when in river sand under the condition of 90-day material age. 6. Strain Rate of Drying Shrinkage in sea sand concrete increased $10%{\sim}15%$ higher than measured when in river sand. The results of prediction of Rate of Drying Shrinkage by Response Surface Analysis are as fellows. The coefficient of correlation of Drying Shrinkage in concrete was over 90%.

• Journal of Advanced Marine Engineering and Technology
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• 제25권3호
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• pp.588-594
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• 2001

The aim of this paper is to develop the low temperature vacuum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation Usally operations just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressure as low 50 mmHg abs. The lowers the boiling point to $39^{\circ}C$ The experimental data of quantitative analysis for using practically were obtained by the constant drying rate period and reducing drying rate period according to the temperature of hot water which is the experimental parameters of present experiment. As the results, it took about 20 hours for material to reach about 18% of the final moisture content is order to store products for a long time about 450% of the early moisture content at the beginning of drying and maximum drying rate comes to about 0.30 kg/m2hr at about 350% of the moisture content.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.254-259
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• 2009

The mixed cooling dryer has been developed significantly by adopting both advantages of cooling dryers and desiccant dryers. In this study, it is introduced that the desired effect, such as drying rate period reduction and energy-saving, could be achieved only by adding the desiccant dryer if an existing cooling dryer is used. The experiment should be conducted for quite long time due to the material selection, so it is regrettable that there are not enough data.

• 한국수산과학회지
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• 제15권1호
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• pp.107-110
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• 1982

Fixed bed drying method was selected to reduce the initial drying time of squid and the effects of drying air temperature and bed height on the drying rate were investigated, with following results. 1. The drying rate in the fixed bed dryer was faster than that of natural convection type dryer heated indirectly and that of hot air dryer heated directly. 2, Shirai-equation was applicable to squid being dried. Using the equation, drying rate constant obtained was as shown in table 1.

• 한국식품과학회지
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• 제25권5호
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• pp.558-564
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• 1993

쌀보리를 시료로 하여 건조조건을 다르게 하여 유동층 건조특성에 영향을 미치는 외부요인에 대해서 조사한 결과를 요약하면 다음과 같다. 쌀보리의 유동층건조는 항률건조기가 없이 감률건조 1단계, 감률건조 2단계의 두 단계로 일어남을 알 수 있었다. 또한 건조속도상수는 충전량이 적을수록, 공기속도가 클수록, 공기온도가 높을수록, 상대습도가 낮을수록 켰으며, 감율건조단계에서의 건조속도상수는 Arrhenius형의 plot에서 좋은 직선관계를 나타내어 이 단계가 활성화 과정임을 알 수 있으며, 감률건조 제 1단계의 활성화 에너지는 1900ca1/gmol, 감률건조 제 2단계의 활성화 에너지는 2500ca1/gmol을 각각 나타내었다.

• Journal of Biosystems Engineering
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• 제31권5호
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• pp.416-422
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• 2006

Drying characteristics of green onion and onion during fluidized and fixed bed drying were investigated and compared. Sliced peen onion and onion were dried at drying air temperature of 45, 55, and $65^{\circ}C$. Drying air velocity during fluidized bed drying was adjusted with drying time at each drying temperature. Drying time to reach a given final moisture content was shorten in fluidized bed drying than in fixed bed drying - for drying temperature of 45, 55, and $65^{\circ}C$, the differences were 60, 60, and 50 min for green onion and 360, 180, and 60 min for onion. Drying constant (K) was greatly affected by drying method and drying temperature. Terminal velocity under fluidized bed drying was decreased exponentially for green onion and linearly (or onion with increase of drying temperature. Also, terminal velocity had linear relationship with moisture content for both green onion and onion.

• Journal of Biosystems Engineering
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• 제41권4호
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• pp.342-356
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• 2016

Purpose: The drying of a thin layer of native cassava starch in a tray dryer was modeled to establish an equation for predicting the drying behavior under given conditions. Methods: Drying tests were performed using samples of native cassava starch over a temperature range of $40-60^{\circ}C$. We investigated the variation in the drying time, dynamic equilibrium moisture content, drying rate period, critical moisture content, and effective diffusivity of the starch with temperature. The starch diffusion coefficient and drying activation energy were determined. A modification of the model developed by Hii et al. was devised and tested alongside fourteen other models. Results: For starch with an initial moisture content of 82% (db), the drying time and dynamic equilibrium moisture content decreased as the temperature increased. The constant drying rate phase preceded the falling rate phase between $40-55^{\circ}C$. Drying at $60^{\circ}C$ occurred only in the falling rate phase. The critical moisture content was observed in the $40-55^{\circ}C$ range and increased with the temperature. The effective diffusivity of the starch increased as the drying temperature increased from 40 to $60^{\circ}C$. The modified Hii et al. model produced randomized residual plots, the highest $R^2$, and the lowest standard error of estimates. Conclusions: Drying time decreased linearly with an increase in the temperature, while the decrease in the moisture content was linear between $40-55^{\circ}C$. The constant drying rate phase occurred without any period of induction over a temperature range of $40-55^{\circ}C$ prior to the falling rate period, while drying at $60^{\circ}C$ took place only in the falling rate phase. The effective diffusivity had an Arrhenius relationship with the temperature. The modified Hii et al. model proved to be optimum for predicting the drying behavior of the starch in the tray dryer.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.413-422
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• 2000

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.155-161
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• 1995

We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.

• 동력기계공학회지
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• 제15권3호
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• pp.46-51
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• 2011

Low temperature vacuum drying technique, whose drying time and quantity of exhausting energy is about 25~30% of hot air drying, is very excellent in the drying efficiency. This paper is made out in the aspects of heat engineering with the object of developing Korean drying machine which can dry once a large quantity of objects to be dried in the state of low temperature and vacuum. As the results, it took about 17 hours(3~4 days in case of hot air drying) for material to reach about 18% of the final moisture content in order to store products for a long time, from about 78~80% of the early moisture content at the beginning of drying, and maximum drying rate comes to about 0.35 kg/m2hr at about 400% of the moisture content.