• Food Science of Animal Resources
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• v.32 no.5
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.1 no.1
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• pp.21-31
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• 1989

본 연구에서는 경사진 hot-wire probe 의 특성값을 구하고 열선풍속계의 응답식으로부터 수평원통관내에서 3차원 흐름의 속도성분과 난류 강도 그리고 전단 응력을 pitot tube의 결과와 비교 연구하였다. 또한, 속도 및 난류 강도에 관한 유도된 식을 swirling flow에도 적용하여 만족한 결과를 얻었다.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.189-193
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• 2011

Kohlrabi (Brassica oleracea var. gongylodes L.) slices were dehydrated with maltodextrin (MD) at concentrations of 20, 30, and 40% (w/w), and the dried samples were compared with the freeze-dried and hot-air dried samples regarding various physicochemical qualities. The MD-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the MD-treated sample was similar to that of the freeze-dried and higher than that of hot-air dried sample. The ascorbic acid content of the MD-treated samples was also higher than that of the hot-air dried one. These results suggest that kohlrabi can be dehydrated with MD instead of hot air.

• Proceedings of the KWS Conference
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• 2002.10a
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• pp.469-474
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• 2002

Laser and hot air reflow soldering of PBGA solder ball was investigated. Experimental results showed that surface quality and shear strength of solder bumps reflowed by laser was superior than the solder bumps reflowed by hot air, and the microstructure inside the solder bumps reflowed by laser was much finer. Analysis on interfacial reaction showed that eutectic solder reacted with Au/Ni/Cu pad shortly after the solder was melted. Interface of solder bump reflowed by laser consists of a continuous AuSn$_4$ layer and remnant Au element. Needle-like AuSn$_4$ grew sidewise from interface, and then spread out to the entire interface region. A thin layer of Ni$_3$Sn$_4$ intermetallic compound was found at the interface of solder bump reflowed by hot air, AuSn$_4$ particles distributed inside the whole solder bump randomly. It is the combination effect of the continuous AuSn$_4$ layer and finer eutectic microstructure inside the solder bump reflowed by laser that resulted in higher shear strength.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.143-147
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• 2015

Systematic study of how different drying methods, namely hot-air drying, vacuum-drying, and freeze-drying, affect color, browning index, degree of rehydration, water solubility, and vitamin C content is critical for utilizing pine needle powders (PNP) as a novel ingredient in functional foods. Samples prepared by vacuum-drying showed a significantly higher $L^*$-value, whereas higher $a^*$- and $b^*$-values were detected in the hot-air dried samples (P<0.05). The browning index was significantly higher in samples prepared by vacuum-drying compared to samples prepared by freeze-drying (P<0.05). Freeze-dried PNP exhibited a significantly higher degree of rehydration than hot-air dried samples (P<0.05). Water solubilities of freeze-dried and hot-air dried samples were significantly higher than that of vacuum-dried sample (P<0.05). Vitamin C was less destroyed during freeze-drying compared to hot-air or vacuum-drying (P<0.05). Freeze-dried samples displayed a clear porous structure and appeared to have a bigger space, whereas hot-air dried samples showed lower porosity than vacuum and freeze-dried samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.908-913
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• 1998

Chemical components and some physical proeprties of fresh, defrosted and dried yams(Dioscoreab batatas) were determined to obtain basic data for high quality yam processing. Fresh yam showed 81.79% moisture and 15.24% N-free extract. The cohesiveness and adhesiveness of defrosted yam homogenate were significantly higher than those of fresh yam homogenate. Free sugars of yam were mainly composed of sucrose, rhamnose, fructose and glucose, and the contents of fructose and glucose were apparently decreased by hot air drying. Linoleic(45.64%), oleic(8.32%), and arachidic acids(7.40%) were major fatty acids of yam. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids. Hot air-dried yam powder showed higher gelatinization properties than freeze-dryed yam powder, such asinitial pasting temperature, temperature at maximum viscosity, and viscosity at different parameters. Hot air-dried yam powder showed higher Hunter parameter b and ΔE values and lower L value than freeze-dried one.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.22 no.12
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• pp.828-836
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• 2010

The drying is a process that involves coupled and simultaneous heat and mass transfer. When a wet solid is subjected to thermal drying, two processes occur simultaneously. Drying is classified according to heat transfer characteristics in terms of conduction, convection and radiation. In thermal drying, radiation is easier to control than conduction and convection drying and involves a relatively simple structure. In this study, we measured energy consumption, surface hardness of paint and surface gloss with variation of surface temperature of drying materials and drying time. Drying characteristics and energy consumption between heating panels and hot air heating have been presented. The present study shows that a dryer using heating panels is more effective than a hot air dryer from the viewpoint of energy conservation. The hot air dryer, however, was not optimized and more studies on various parameters related to drying will need to be investigated for definite comparison of drying characteristics of the dryers. The result, even if limited, would present the effective availability of paint drying.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.3
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• pp.214-220
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• 2002

A small air conditioner using thermoelectric module has been designed and built. Three types of cooling methods, such as air cooling, closed-loop water cooling, and evaporative cooling, for hot side of thermoelectric module have been investigated. Among three types of cooling method, the evaporative cooling method is seen to be the most effective to achieve the steady state operation of a thermoelectric air conditioner The system performance with evaporative cooling method are also studied in detail for several oprating parameters, such as input power to the thermoelectric module, water or air flow rate at the hot side, and air flow rate at the cold side. The results obtained indicate that the cooling capacity of a system is increased with an increase in the input power to the thermoelectric module while the system COP is decreased. It is also found that the optimal air flow rate as well as water flow rate at the hot side is needed for the best system performance at a liven operating condition. Both the system COP and cooling capacity are increased as the air flow rate at cold side is increased.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.14 no.4
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• pp.13-19
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• 2018

The Effects of hot water supply temperature on indoor thermal characteristics for floor radiant heating system in residential apartment were researched by computer simulation. The parametric study on hot water supply temperatures with different outdoor air temperatures was done with regard to energy performance and control characteristics, respectively. As a result, the maximum overshoot of indoor air temperature and energy consumption were reduced by adjusting the hot water supply temperatures with outdoor air temperatures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.232-240
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• 2019

Approximately 80% of the world's sea cucumbers Apostichopus japonicas are processed into dried sea cucumbers. The hot air-drying method is currently used in industry, but it has many problems, such as a short drying time, severe browning, high nutrition loss, and low recovery. In this study, the moisture absorption rate, dry recovery rate, and lipid nutrient composition of sea cucumber dried by heat pump decompression and with a hybrid dryer were investigated. The moisture absorption rates for hybrid-dried sea cucumbers at 24, 48, 72, 96, and 120 h were 241.3%, 427.7%, 652.0%, 721.0%, and 742.2%, respectively. The moisture absorption rates for hot air-dried sea cucumbers were 155.8%, 240.0%, 390.3%, 655.5%, and 667.4%, respectively. Thus, moisture absorption was faster and greater with hybrid drying than with hot air drying. The dry recovery rate at 24 h was greater for hybrid-dried sea cucumber (70.7%) than for hot air-dried sea cucumber (59.8%). Saturated fatty acid contents of the hybrid- and hot air-dried sea cucumbers were 30.0% and 37.5%, respectively. Moreover, greater ${\Sigma}n-3$ polyunsaturated fatty acid content was found in hybrid-dried sea cucumber (15.8%) than in hot air-dried sea cucumber (11.7%).