• Food Science and Preservation
• /
• v.3 no.1
• /
• pp.39-53
• /
• 1996

Ginseng, one of the important economic crops, is processed into medicine, teas, beverages and even foods. Drying is the most important and burdensome work in the processing of ginseng, so development of ginseng dryer is needed for efficient drying and good quality of ginseng. Investigation of drying model is essential for development of ginseng dryer. Drying models for peeled ginseng were investigated to determine dominant drying factors and fitted with five selected drying models and an empirical model. Thompson and the empirical model showed best fit with the experimental data. Pother experiment is necessary to prove the superiority of the empirical models.

• Structural Engineering and Mechanics
• /
• v.52 no.1
• /
• pp.97-113
• /
• 2014

In the present work appropriate concrete material models have been proposed to predict drying shrinkage and specific creep of High-performance concrete (HPC) using Artificial Neural Network (ANN). The ANN models are trained, tested and validated using 106 different experimental measured set of data collected from different literatures. The developed models consist of 12 input parameters which include quantities of ingredients namely ordinary Portland cement, fly ash, silica fume, ground granulated blast-furnace slag, water, and other aggregate to cement ratio, volume to surface area ratio, compressive strength at age of loading, relative humidity, age of drying commencement and age of concrete. The Feed-forward backpropagation networks with Levenberg-Marquardt training function are chosen for proposed ANN models and same implemented on MATLAB platform. The results shows that the proposed ANN models are more rational as well as computationally more efficient to predict time-dependent properties of drying shrinkage and specific creep of HPC with high level accuracy.

• Preventive Nutrition and Food Science
• /
• v.13 no.3
• /
• pp.225-230
• /
• 2008

Onion slices were dehydrated in a single layer at drying air temperatures ranging from $50{\sim}70^{\circ}C$ in a laboratory scale convective hot-air dryer at an air velocity of 0.66 m/s. The effect of drying air temperature on the drying kinetic characteristics were determined. It was found that onion slices would dry within $210{\sim}460\;min$ under these drying conditions. Moisture transfer during dehydration was described by applying the Fick's diffusion model and the effective diffusivity changed between $1.345{\times}10^{-8}$ and $2.658{\times}10^{-8}\;m^2/s$. A non-linear regression procedure was used to fit 9 thin layer drying models available in the literature to the experimental drying curves. The Logarithmic model provided a better fit to the experimental drying data as compared to other models. Temperature dependency of the effective diffusivity during the hot-air drying process obeyed the Arrhenius relationship with estimated activation energy being 31.36 kJ/mol. The effect of the drying air temperature on the drying model constants and coefficients were also determined.

• Journal of Biosystems Engineering
• /
• v.22 no.1
• /
• pp.11-20
• /
• 1997

Thin layer drying tests of short gain rough rice were conducted in an experimental dryer equiped with air conditioning unit. The drying tests were performed in triplicate at three air temperatures of $35^circ$, $45^circ$, $55^circ$, and three relative humidities of 40%, 55%, 70%, respectively. Previously published thin layer equations were reviewed and four different models widely used as thin layer drying equations for cereal grains were selected. The selected four models were Pages, simplified diffusion, Lewis's and Thompson's models. Experimental data were fitted to these equations using stepwise multiple regression analysis. The experimental constants involved in tow equations were represented as a function of temperature and relative humidity of drying air. The results of comparing coefficients of determination and root mean square errors of miosture ratio for low equations showed that Page's and Thompsons models were found to fit adequately to all drying test data with coefficient of determination of 0.99 or better and root mean square error of moisture ratio of 0.025.

• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1293-1297
• /
• 2009

In this study, drying kinetics of onion slices was examined in a laboratory scale vacuum dryer at an air temperature in a range of $50-70^{\circ}C$. Moisture transfer from onion slices was described by applying the Fick's diffusion model, and the effective diffusivity was calculated. Temperature dependency of the effective diffusivity during drying process obeyed the Arrhenius relationship. Effective diffusivity increased with increasing temperature and the activation energy for the onion slices was estimated to be 16.92 kJ/mol. The experimental drying data were used to fit 9 drying models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the page and Two-term exponential models were in good agreement with the experimental data obtained.

• 제어로봇시스템학회:학술대회논문집
• /
• 1993.10b
• /
• pp.132-137
• /
• 1993

In this paper, a fish drying process control system is proposed, which predicts the proper change with time in weight of the material fish and the drying conditions in advance, based on the performance of skilled worker. In order to implement a human expertise into an automated fish drying process control system, an experimental analysis is made and a model for the process is built. The proposed system divided into two procedures: The procedure before drying and the one during drying. The procedure before drying is for the prediction of necessary drying time. To estimate the necessary drying time, first, the proper change in weight for the product is obtained by using fuzzy reasoning. The condition part of the production rule consists of the factors of fish body and the expected degree of dryness. Kext, the necessary drying time is obtained by regression models. The variables employed in the models are the factors, inferred change in weight and drying conditions. The model for the procedure during drying is also proposed for more accurate estimation, which is described by a system of linear-differential equations.

• Journal of Biosystems Engineering
• /
• v.15 no.1
• /
• pp.44-51
• /
• 1990

Four models in current use for cereal grain drying, equilibrium model, Morey model, partial differential equation model and simplified partial differential equation model, were modified to be suitable for natural air drying of barley. The predicted by the four models and experimental results were compared. Three models except equilibrium model predicted moisture comtent and grain temperature very well. But equilibrium model overpredicted moisture content and grain temperature of bottom layer. The degree of prediction of the four models for relative humidities of exhaust air didn't differ much from one another and equally the four models predicted relative humidity statisfatorily. Morey model took much shorter computing time than any other models. Therefore, considering the degree of prediction and computing time Morey model was the most suitable for natural air drying of barley.

• Journal of Biosystems Engineering
• /
• v.27 no.3
• /
• pp.219-226
• /
• 2002

Desorption equilibrium moisture contents of oak mushroom were measured by the static method using salt solutions at flour temperature levels of 35$\^{C}$, 45$\^{C}$, 55$\^{C}$ and 6$\^{C}$ and five relative humidity levels in the range from 11.0% to 90.8%. EMC data were fitted to the modified Henderson, Chung-Pfost, modified Halsey and modified Oswin models using nonlinear regression analysis. Drying tests far oak mushroom were conducted in an experimental dryer equipped with air conditioning unit. The drying test were performed in triplicate at flour air temperatures of 35$\^{C}$, 45$\^{C}$, 55$\^{C}$ and 65$\^{C}$ and three relative humidities of 30%, 50% and 70% respectively. Measured moisture ratio data were fitted to the selected four drying models(Lewis, Page, simplified diffusion and Thompson models) using stepwise multiple regression analysis. The results of comparing root mean square errors for EMC models showed that modified Halsey was the best model, and modified Oswin models could be available far oak mushroom. The results of comparing coefficients of determination and root mean square errors of moisture ratio for four drying models showed that Page model were found to fit adequately to all drying test data with a coefficient of determination of 0.9990 and root mean square error of moisture ratio of 0.00739.

• Journal of Biosystems Engineering
• /
• v.27 no.1
• /
• pp.45-50
• /
• 2002

This study was performed to develop thin layer drying equations fur short grain rough rice using far-infrared ray. Thin layer drying tests was conducted at four far-infrared ray temperature levels of 30, 40, 50, 60$^{\circ}C$ and two initial moisture content levels of 20.7, 26.2%(w.b.). The measured moisture ratios were fitted to Lewis and Page drying models by stepwise multiple regression analysis. Half response time of drying was affected by both drying temperature and initial moisture content at drying temperature of below 40$^{\circ}C$, but at above 40$^{\circ}C$ was mainly affected by drying temperature. Experimental constant(k) in Lewis model was a function of drying temperature, but K and N in Page model were function of drying temperature and initial moisture content. Moisture ratios predicted by two drying models agreed well with experimental values. But in the actual range of drying temperature above 30$^{\circ}C$ Page model was more suitable for predicting of drying rates.

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