• 한국식품영양과학회지
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• 제25권3호
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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.

• International Journal of Advanced Culture Technology
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• 제3권2호
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• pp.138-143
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• 2015

This paper was aimed to study the drying kinetics of coffee and to investigate the thin-layer drying kinetics of coffee by using a convective air dryer. The coffee was dried for the temperatures of 40, 50 and $60^{\circ}C$ with relative humidity in the range of 14-25% the airflow rate fixed at 1 m/s. According to the experiment result, the drying rate curve showed that drying process took place only in the falling rate period. Seven thin layer drying models (Newton, Page, Henderson and Pabis, Logarithmic, Wang and Singh, Two terms, Modified Henderson and Pabis) were fitted to the experimental moisture content data. The Two-trem model was found to be a better model for describing the characteristics of coffee for the temperatures of 40, 50 and $60^{\circ}C$. The effective moisture diffusivity of coffee increased when the drying temperature increased. The value was in the range of $4.5028{\times}10^{-11}$ to $6.4803{\times}10^{-11}m^2/s$.

• 한국산림과학회지
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• 제87권4호
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• pp.577-583
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• 1998

우리 전통 악기용 밤나무와 오동나무 향판용재를 여름 초순부터 잔적하여 70일간 옥외 천연건조와 150일간 옥내 천연건조하여 함수율, 건조속도 및 건조시간을 비교하였다. 밤나무 판재의 평균 최종함수율과 건조속도는 옥외천연건조의 경우 각각 20.6%와 0.78%/일(日)이었고, 옥내 천연건조의 경우 각각 16.6%와 0.44%/일(日)이었다. 오동나무 판재의 평균 최종함수율과 건조속도는 옥외 천연건조의 경우 각각 16.7% 와 1.53%/일(日)이었고, 옥내 천연건조의 경우 각각 13.5%와 0.77%/일(日)이었다. 이들 수종의 옥외 평균 천연건조속도는 옥내 경우보다 2배 정도 더 컸었는데 섬유포화점(30%) 이상에서 매우 컸었으며 감율건조하다가, 섬유포화점 이하에서는 불규칙하게 감소하였다. 그러나 옥내 천연건조속도는 밤나무의 경우 함수율 55% 이상, 그리고 오동나무의 경우는 함수율 80% 이상에서 컸었으며 감율건조하다가, 이들 함수율 이하부터 불규칙하게 감소하였다.

• Journal of the Korean Wood Science and Technology
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• 제25권4호
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• pp.99-107
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• 1997

This study was executed to test the possibility of replacement for domestic Japanese larch(Larix leptolepis) for hardwoods and to acquire the information about the effects of drying temperature on internal temperature, moisture content and drying defects. In high-temperature drying, internal temperature increased rapidly to boiling point, immediately after that point the internal temperature rising rate was reduced. In the case of drying at temperature of $125^{\circ}C$, internal temperature could reach at boiling point in a very short time. Moisture content in high-temperature drying showed constant drying rate period and first period of falling rate drying together in 4 hours since experiment begun. There was no strong correlation between initial moisture content and final moisture content. Average drying rate at $115^{\circ}C$, $120^{\circ}C$ and $125^{\circ}C$ was 1.42%/hr, 1.88%/hr and 2.02%/hr, respectively; the case of drying temperature of $125^{\circ}C$ showed most rapid drying rate. Drying rate of $125^{\circ}C$ was so rapid that it showed more severe shrinkage, bow, collapse, end check, and internal check development than in other drying conditions. The result of this study showed the strong possibility of high-temperature drying for Japanese larch, and to dry Japanese larch optimally, dry bulb temperature should not exceed $120^{\circ}C$.

• 한국식품영양과학회지
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• 제21권1호
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• pp.64-69
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• 1992

Blanching 처리가 고추의 건조율 및 색도에 미치는 효과를 조사하고자 실험실 규모의 열풍 건조기를 제작하였으며 strain gage형의 load cell과 strain amplifier를 이용하여 건조 중의 중량을 연속적으로 기록, 측정하였다. 고추의 건조특성곡선은 대조군에서는 예비, 항율, 감율건조기간이 뚜렷한 반면, blanching 처리군은 감율건조기간만 존재하였으며, 시료의 건조율과 건조상수 값은 blanching 처리 온도와 시간에 비례하여 증가하는 경향이었고, $100^{\circ}C$, 3분 blanching 처리군이 가장 높게 나타났다. Capsanthin 함량 역시 대조군에 비해 처리군이blanching 처리온도와 시간에 비례하였으며 색도 값의 경우 $80^{\circ}C$, 3분 blanching군이 가장 우수하였다. blanching 처리는 전반적으로 고추의 건조율 증진 및 색도 보존에 효과적이며 $80^{\circ}C$, 3분 blanching 처리가 비교적 적합하였다.

• Journal of Biosystems Engineering
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• 제11권1호
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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.

• 한국식품과학회지
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• 제18권1호
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• pp.61-65
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• 1986

홍옥(紅玉)을 시료(試料)로 하여 건조조건(乾燥條件)을 다르게하여 건조특성(乾燥特性), 수분이동현상(水分移動現像), 건조중(乾燥中) 시료온도(試料溫度) 및 내부수분(內部水分)의 분포(分布)를 조사하였다. 사과의 수분확산계수(水分擴散係數)는 $1.1470{\sim}2.2148{\times}10^{-5}cm^2/sec$, 확산활성화(擴散活性化)에너지는 6.6 kcal/g mole 이었으며 Fick's law에서 아래의 식을 유도할 수 있었다. $${\In}\;{\Delta}t=In\;{\Delta}to-{\frac{D{\pi}^2{\theta}}{4d^2}}$$ 건조중(乾燥中) 내부수분분포(內部水分分布)의 이론치(理論値)와 실측치(實測値)는 거의 일치하였다.

• 동력기계공학회지
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• 제14권4호
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• pp.23-28
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• 2010

Of the roughly four million known substances, about 60,000 are processed and sold ; many of these must be dried. Many materials are processed in the liquid state - ideal for mixing and reacting - but most products are needed or wanted as dry, or relatively dry, solids. Usually operation is just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressures as low as 26.66kPa abs.. In spite of the global-class aquiculture agriculture and fisheries technology of our country, the processing technologies are lags behind the other nations relatively. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality agriculture and fisheries production.

• 한국응용과학기술학회지
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• 제33권1호
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• pp.58-66
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• 2016

저온진공건조 조건에 따른 곶감의 건조특성 및 품질적 변화를 분석하였다. 곶감의 건조 특성은 전형적인 항율건조기간과 감율건조기간이 존재함을 확인 할 수 있었다. 진공압력이 높을수록 가열온도가 높을수록 곶감의 당도, 당 함량, 경도 값은 높게 나타났으며 이에 비해 명도 값은 낮게 나타남을 알 수 있었다. 기존 천일 및 열풍건조를 대처할 수 있는 진공건조의 최적 조건은 진공압력이 40~50kPa abs., 가열온도 $30^{\circ}C$, 건조시간은 3~4일 이었다.

• Journal of the Korean Wood Science and Technology
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• 제22권2호
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• pp.61-70
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• 1994

This study was executed to find the applicability of press drying of tree disk by investigating the shrinkage and drying defect and to form appropriate model by comparing the actual moisture content(MC) and internal temperature in respect of drying time with calculated values based computer simulation to which was applied finite difference method. In press drying disk, heating period, constant drying rate period maintained plateau temperature at 100$^{\circ}C$ and falling drying rate period were significantly distinguished. Actual MC and internal temperature were analogous to those calculated at comparing points. Heat transfer model formed by Fourier's law using specific heat of moist wood and conduction coefficient considering fractional volume of each element of wood cell wall, bound water, free water and air showed applicability as basic data to developing heat expansion, shrinkage and drying stress during press drying. Also mass transfer model formed by Fick's diffusion law using water vapor diffusion coefficient showed applicability. Longitudinal shrinkage was developed by pressure of hot press and tangential shrinkage was restrained by hygrothermal recovery. The heart check, surface check and ring failure were occurred differently in species, but V-shaped crack didn't develop.