• Food Science and Preservation
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• v.7 no.4
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• pp.389-394
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• 2000

To utilize deteriorated sweet persimmon(Diospyros kaki T.) effectively, this study was investigated about the effective (Dying method of the powder. Chemical components, minerals, fatty acids and amino acids of hot-air dried and freeze dried conditions were determined Sample conditions used on analysis as follow; pretreatments of hot-air dry and freeze dry were soft, soft+peel, mixer, mixer+peel. The contents of crude protein, crude lipid, crude ash of hot-air dry were 0.9-1.1%,15.0-39.0% and 2.3-3.3%, respectively. And those of freeze dry were 1.3-2.2%, 27.-49.0% and 2.5%, respectively. Potassium, magnesium, phosphorus, calcium and sodium content in hot-air dry and freeze dry were high. Other minerals were less than 3.00ppm in all conditions. The major fatty acid contents were detected capric acid(C$\^$10:0/), lauric acid(C$\_$l2:0)/, tridecanoic acid(C$\_$13:00/), palmitic acid(C$\_$l6:00/), palmitoleic acid(C$\_$l6:1/), oleic acid(C$\_$18:1), linoleic acid(C$\_$18:2/), linolenic acid(C$\_$18:3/). The essential amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, methirmine, isoleucine, leucine, tryosine, phenylalanine, histidine, lysine, arginine in freeze dry were contained richly. On the basis of chemical analysis, hot-air dry method will have to supply the additional different method, because simple hot-air dry method was shorten the dry time but had many problems. Therefore, the effective drying method considering changed color and nutrition was shown freeze dry method.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.3
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• pp.508-519
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• 2008

Hot air drying is a method that let moistures evaporate by heat exchange between heating air and dry target. This way is dominating more than about 70% of dryers that the use extent is wide fairly, and is established in domestic than dryer that use conduction or radiation etc. Most of research about drying had been emphasized in size of device through analysis for these dry phenomenon plain, heating topology, and aspect of form and so on by dry target's special quality, and research about device development or waste heat withdrawal technology in energy utilization efficiency side is slight real condition. Therefore, in this study, Investigated numerically about thermal efficiency elevation that is leaned against as that change the temperature of inlet and outlet in heat exchanger of the hot air drying tower.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.3
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• pp.500-507
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• 2008

Hot air drying is a method that let moistures evaporate by heat exchange between heating air and dry target. This way is dominating more than about 70% of dryers that the use extent is wide fairly, and is established in domestic than dryer that use conduction or radiation etc. Most of research about drying had been emphasized in size of device through analysis for these dry phenomenon plain, heating topology, and aspect of form and so on by dry target's special quality, and research about device development or waste heat withdrawal technology in energy utilization efficiency side is slight real condition. Therefore, in this study, Investigated numerically about thermal efficiency elevation that is leaned against as that change the temperature of inlet and outlet in heat exchanger of the hot air drying tower.

• Journal of the Korean Ceramic Society
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• v.16 no.2
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• pp.69-76
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• 1979

This study attempted to characterize the powder and sintered specimen of Mn-Zn ferrite that was prepared by Hot Petroleum Drying Method. The results of the experiment were as follows: 1. The mixed sulfate powder prepared by Hot Petroleum Drying Method was homogeneous and very reactive. The ferrite formation of this powder occurred at lower temperature than the one prepared by Sulfate Dry Mixing Method. 2. The calcined oxide powder prepared by Hot Petroleum Drying Method was found to be agglomerated, and therefore it was very difficult to compact this powder. 3. The sintered density was 4.95g/㎤, 97% of the theoretical density, when the specimen was prepared by Hot Petroleum Drying method, calcined at 90$0^{\circ}C$ in air for 3h, sintered at 1,30$0^{\circ}C$ in air for 3h, and then cooled in nitrogen. 4. The discontinuous grain growth occurred at lower temperature in the specimen prepared by Hot Petroleum Dyring Method than in the one prepared by Sulfate Dry Mixing Method. The discontinuous grain growth was considered to be due to the presence of liquid formed by addition of CaO and $SiO_2$.

• 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%).

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.146-154
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• 2005

We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.

• Special Issue of the Society of Naval Architects of Korea
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• 2011.09a
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• pp.75-81
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• 2011

An indirect concept and method is proposed to predict the paint dry time at the inside wall of ship block. To implement this concept on computer program, optimal hot air supply-exhaust system of paint dry facility was designed by CFD simulation and experiment was performed to get the paint dry time curve according to various paint dry conditions. After combining the block inside environment from the simulation results and the paint dry time prediction curve from the curve-fitting of experimental result, the GUI program which can be executed in general PC OS has been finally developed.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Korean Institute of Interior Design Journal
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• v.23 no.6
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• pp.3-13
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• 2014

The purpose of this study is to compare and analyse the difference between courtyard housings of hot-humid region and hot-dry region in India, in order to identify the affection of climate on the space arrangement of housing. The study starts from the curiosity about similar space structure of Indian housings at different climate area. Indian housings usually have courtyard at the center of its plan, though the 'Courtyard housing' is typical form of dry region's house type. Research method is comparative analysis of traditional houses of India, and the samples are selected from hot-dry city, Ahmedabad and hot-humid city, Bangalore. The conclusion is drawn through comparing main houses with traditional houses of other dry city - Jaipur - and humid cities - Trivandrum and Nilambur. It shows that both dry and humid region's housings has courtyard in common, but their spatial structures are not same at all. Houses of dry region shows organically connected spatial form, in order to maximize the cooling effect of ventilation. In contrast, the plan of houses in humid region shows opened, but can be closed in any time to prevent the penetration of moisture. Both Parekh house(Ahmedabad) and Koramangala house(Bangalore) left inconvenience of its arrangement, though the ventilation of air is the most important point of sustainability in hot region. The study could be the practical reference data for advanced sustainable housings of India which may built in the future.

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