• Title/Summary/Keyword: Falling rate

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The Characteristics of Hot Air Drying of Red Pepper (고추의 열풍건조특성(熱風乾燥特性))

  • Chun, Jae-Kun;Kim, Kong-Hwan
    • Applied Biological Chemistry
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    • v.17 no.1
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    • pp.42-48
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    • 1974
  • Hot air thin layer drying method was studied for red pepper, Capsicum annum var. longum as the whole and cut pod states, at various temperature and air velocities. Drying curve of whole pod showed a settling down period followed by the first and second falling rate periods. By lowering the drying temperature, the first falling rate period approached to a constant rate one. Cut drying curve had simple falling rate period and also cut drying method could effectively shorten the drying time. Drying rate constant, k, was varied with time for both the drying methods and the plots of k vs. time in two methods sugested the different drying mechanisms. When an average k was taken as a constant value, the following equations; $M-M_e/M_o-M_e=e^{-0.118t}$ and $M-M_e/M_o-M_e=e(-0.342t^{0.128})$ were applicable for whole and cut drying, respectively.

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Heat and mass transfer in laminar-wavy film (층류-파동 액막의 열 및 물질전달)

  • 김병주;김정헌
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.10 no.4
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    • pp.431-439
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    • 1998
  • Falling film absorption process is an important problem in application such as absorption chillers. The presence of waves on the film affects the absorption process significantly. In the present study the characteristics of heat and mass transfer in laminar-wavy falling film were studied numerically. The wavy flow behavior was incorporated in the energy and diffusion equation. The numerical solution indicated that the interfacial wave increased the transfer rates remarkably. Interfacial shear stress and wave frequency seemed to be the dominant factors on the film Nusselt number and Sherwood number in the wavy film. A comparison of the transfer rates of the wavy film to that of the smooth film showed that the mass transfer rate could be increased by more than 50%.

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Performance Test for Automatic Exposure Control by Zone System (Zone System을 이용한 자동노출장치의 성능 측정에 관한 실험)

  • Kang, Hee-Doo;Pyo, Chang-Gi;Cha, Jung-Hee;Kim, Jung-Min
    • Journal of radiological science and technology
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    • v.21 no.2
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    • pp.57-63
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    • 1998
  • AEC was designed to assist in the production of radiographs of equal density and to aid in the production f consistently high quality radiographs. Many improvements have been made in the AEC and these have helped to increase it's acceptance. Newer system (Falling load) control kVp and mA as well as exposure time. Authors have had experiments about the characteristics of AEC by Zone System. Zone System is the method to detection of photographic image qualify by control the photo print from Fred Archer and Ansel Adams. With the Zone System theory the experiments of density control, characteristics of phantom thickness and reproducibility of occupation rate of contrast media could make quality control of X-ray photography effectively in falling load system.

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The Influence of Impact Angle on Hip Fracture in Fallings

  • Choi, Jae-Bong
    • International Journal of Safety
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    • v.4 no.1
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    • pp.1-7
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    • 2005
  • The direction of the applied load and displacement rate on the femur during falls may be an important factors in the etiology of hip fractures. Nonetheless, previous studies did not consider these two factors simultaneously for falling condition. Therefore, in the present study, an impact test system is developed to simulate the falling condition and the influence of impact angle on the deformation pattern changes of proximal femur is investigated. The results showed that a slight variation in impact angle quite affects deformation pattern of the proximal femur. Along with bone mineral density and trabaecular morphology, the impact angle can be another important factor affecting the structural capacity of the proximal femur.

Analysis of Falling-film Generator in Ammonia-water Absorption System (암모니아-물 흡수식 시스템에서 유하액막식 발생기의 해석)

  • 김병주;손병후;구기갑
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.13 no.5
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    • pp.422-430
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    • 2001
  • In the present study, an evaporative generation process of ammonia-water solution film on the vertical plate was analysed. For the utilization of waste heat, hot water of low temperature was used as the heat source. The continuity, momentum, energy and diffusion equations for the solution film and vapor mixture were formulated in integral forms and solved numerically. Counter-current solution-vapor flow resulted in the refrigerant vapor of the higher ammonia concentration than that of co-current flow. Eve the rectification of refrigerant vapor was observed near the inlet of solution film in counter-current flow. For the optimum operation of generator using hot water, numerical experiments, based on the heat exchange and generation efficiencies. revealed the inter-relationships among the Reynolds number of the solution film and hot water, and the length of generator. Enhancement of heat and mass transport in the solution film was found to be very effective for the improvement of generation performance, especially at high solution flow rate.

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Histological Indicator Change of the Abalone, Haliotis discus hannai Chronic Exposed to Zinc Chloride (ZnCl2) (염화아연 (ZnCl2) 만성노출에 따른 북방전복, Haliotis discus hannai의 조직학적 지표 변화)

  • Son, Maeng-Hyun;Kim, Byeong-Hak;Kim, Suji;Lee, Jung Sick
    • The Korean Journal of Malacology
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    • v.31 no.3
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    • pp.195-201
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    • 2015
  • This study was conducted to find out concentration of trace metal, survival rate, falling rate and structural changes of abalone, Haliotis discus hannai exposed to zinc chloride. Experimental groups were composed of one control condition and four exposure conditions (0.3, 0.8, 1.3, $1.8\;ZnCl_2\;mg/L$). The accumulation of trace metal (zinc) in abalone was significantly increased all exposure group. Though the exposure groups had lower survival rate than the control group, higher falling rate than the control group. Histopathological changes in the foot, gill and hepatopancreas of abalone revealed obvious with exposure group than control group.

Drying and Shrinking Characteristics of Food 1. Shrinking Phenomena during Drying of Sea Tangle (식품의 건조 및 수축특성에 관한 연구 - 1. 다시마 건조중의 수축현상 -)

  • CHO Duck-Jae;HUR Jong-Hwa;CHUNG Soo-Yeol
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.21 no.1
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    • pp.11-15
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    • 1988
  • Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature $(50^{\circ}C)$, relative humidity $(30\%)$ and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.

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The Drying Characteristics of Apples at Various Drying Conditions (사과의 건조조건(乾燥條件)에 따른 건조특성(乾燥特性))

  • Jung, Shin-Kyo;Choi, Yong-Hee;Shon, Tae-Hwa;Choi, Jong-Uck
    • Korean Journal of Food Science and Technology
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    • v.18 no.1
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    • pp.61-65
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    • 1986
  • This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of $1.1470-2.2148{\times}10cm^2/sec$. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows; $log{\Delta}t\;=\;log\;t_o\;-\;D{\frac{{\pi}^2{\theta}}{4d.}}$ This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.

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Risk evaluation of fisher's safety on stow net fishing vessel (안강망어선에서 조업하는 선원의 위험도 평가)

  • HYUN, Yun-Ki;KIM, Hyung-seok;LEE, Yoo-Won
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.56 no.2
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    • pp.138-146
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    • 2020
  • Stow net fishery is one of the fishery with high fishing work accidents in southwestern sea of Korea. We conducted to serve as basic data for improving the healthy and safe working environment of fisher using risk assessment process (ISO45001) with fishermen's occupational accidents of the National Federation of Fisheries Cooperative (NFFC) from 2016 to 2018. The average occurrence rate of victim in this fishery was 9.04%, 16.7 times more than such rate in all industries. In addition, the average fatality rate was found to have a very serious level management to 31.06‱, 27.7 times more than such rate in all industries. The safety hazards of stow net fishery was more likely to occur by other general industrial groups, with more severe consequences after the accident. According to 4M analysis, 58.6% of all accidents were caused by human factors, 24.0% by environmental factors, 16.0% by mechanical factors, and 1.5% by managerial factors, respectively. The occurrence frequency by accident type was the highest in 187 cases (32.2%) for struck by object, 158 cases (27.2%) for slipping, and 94 cases (16.2%) for being in contact with machinery. Severity is the highest for others such as diseases etc., in the order of being struck by object, being in contact with machinery, falling from above slipping, collapsing, bumping, and burning. Being struck by object, being in contact with machinery, and slipping are high-risk groups, falling from above others, bumping, and burning are medium-risk groups based on the risk assessment using the occurrence frequency and severity of accident. The obtained results are expected to contribute to the safe operation environment subsidy for fishing crews on the stow net fishing vessel.

The Blanching Effects on the Drying Rates and the Color of Hot Red Pepper (고추의 건조율 및 색도에 미치는 Blanching 효과)

  • Chung, Shin-Kyo;Shin, Jong-Chul;Choi, Jong-Uck
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.1
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    • pp.64-69
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    • 1992
  • To examine the effects of blanching treatments on the drying of hot red pepper, the pilot scale hot-air dryer equipped with the weight sensor using strain gauge type load cell and strain amplifier was designed and manufactured. The drying characteristic curves of cut hot red pepper showed a settling down period followed by a constant rate period and falling rate period, but blanched hot red pepper showed only falling rate period. According as the blanching time and temperature rises, the drying rates and the capsanthin contents of hot red pepper fairly increased. Considering the drying rates and the color values of dried hot red pepper, we suggest the desirable blanching condition of hot red pepper should be water blanching at $80^{\circ}C$ for 3 mins.

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