• Journal of Industrial Technology
• /
• v.21 no.B
• /
• pp.301-306
• /
• 2001

Drying shrinkage cracking which may be caused by the relatively large specific surface is a matter of grave concern for latex modified concrete(LMC) overlay and rapid-setting cement latex modified concrete(RSLMC) overlay. Therefore, the purpose of this dissertation was to study the drying shrinkage properties of LMC and RSLMC with the main experimental variables such as cement types(ordinary portland cement, rapid setting cement), latex contents(0, 5, 10, 15, 20%), W-C ratios, and curing days at a same controlled environment of 60% of relative humidity and $20^{\circ}C$ of temperature. Test results revealed that the drying shrinkage of latex modified concrete(LMC), rapid-setting cement latex modified concrete(RSLMC) was considerably lower than that of ordinary portland cement concrete(OPC), rapid-setting cement concrete(RSC), respectively. This may be attributed to the interlocking of hydrated cement and aggregates by a film of latex particles, water retention due to hydrophobic and colloidal properties of the latexes, resulting in reduced water evaporation.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.764-768
• /
• 1993

This study was developed a computer-controlled automatic drying system. In order to control automatically the temperature, relative humidity weight of the sample, drying system with computer and connecting parts such as microcomputer, PC-Lab card, Op. Amp., and relay system were developed for controlling the heater, fan, humidifier and dehumidifier. Using this system, drying characteristic mechanism of ginseng were investigated. The increase of drying temperature decreased Hunter L value and increased a and b value. The hardness and shrinkage rate of white ginseng had a increasing tendency with the increase of drying temperature. Crude saponin content was not affected by drying temperature and relative humidity.

• Journal of Industrial Technology
• /
• v.22 no.A
• /
• pp.193-200
• /
• 2002

Drying shrinkage cracking which may be caused by the relatively large specific surface IS a matter of grave concern for latex modified concrete(LMC) overlay and rapid-setting cement latex modified concrete(RSLMC) overlay. LMC and RSLMC were studied for field applications very actively in terms of strength and durability in Korea. However, there were no considerations in drying shrinkage. Therefore, the purpose of this dissertation was to study the drying shrinkage properties of LMC and RSLMC with the main experimental variables such as cement types(ordinary portland cement, rapid setting cement), water-cement ratios and curing days at a same controlled environment of 60% of relative humidity and $20^{\circ}C$ of temperature The drying shrinkage for specimens was measured with a digital dial gauge of Demec. The test results showed that the drying shrinkage of LMC and RSLMC were considerably lower with low water-cement ratio, respectively This might be attributed to the interlocking of hydrated cement and aggregates by a film of latex particles, water retention due to hydrophobic, and colloidal properties of the latexes resulting in reduced water evaporation.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.342-349
• /
• 1982

Filefish muscle in the form of thin plate $(5{\times}10{\times}0.4\;cm)$ was dried in a forced air dryer at $47.5^{\circ}C$ to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different drying rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods, first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefish muscle. The diffusion coefficient of water was $2.89{\times}10^{-10}m^2/sec\;at\;47.5^{\circ}C$. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the hardened drying surface. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was $4.38{\times}10^{-11}m^2/sec\;at\;47.5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.1
• /
• pp.37-43
• /
• 1982

Constant rate period, falling rate period and diffusion coefficient using filefish fillet as sample during drying in hot air drier were determined under controlled conditions of temperature, humidity and air velocity. Drying rate curve consisted of a short period of constant rate and two stages of falling rate period. When 1 to 3m/see of air velocities were applied, diffusion coefficients were in the range of 1.9130 to $2.6187\;{\times}\;10^{-6}\;\textrm{cm}^2/sec$ at $50^{\circ}C$. 2.4806 to $3.5342\;{\times}\;10^{-6}\;\textrm{cm}^2/sec$ at $60^{\circ}C$ and 4.3405 to $5.3042\;{\times}\;10^{-6}\;\textrm{cm}^2/sec$ at $70^{\circ}C$, respectively. Available lysine content was decreased by 15%. 16% and 20% in the fillet dried at $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$, respectively.

• Journal of the Korea Concrete Institute
• /
• v.15 no.1
• /
• pp.95-101
• /
• 2003

Drying shrinkage cracking which may be caused by the relatively large specific surface is a matter of grave concern for latex modified concrete(LMC) overlay and rapid-setting cement latex modified concrete(RSLMC) overlay. LMC and RSLMC were studied for field applications very actively in terms of strength and durability in Korea. However, there were no considerations in drying shrinkage. Therefore, the purpose of this dissertation was to study the drying shrinkage properties of LMC and RSLMC with the main experimental variables such as cement types(ordinary portland cement, rapid setting cement), latex contents(0, 5, 10, 15, 20%) and curing days at a same controlled environment of 60% of relative humidity and $20^{\circ}C$ of temperature. The drying shrinkage for specimens was measured with a digital dial gauge of Demec. The test results showed that the drying shrinkage of LMC and RSLMC were considerably lower than that of OPC and RSC, respectively. This might be attributed to the interlocking of hydrated cement and aggregates by a film of latex particles, water retention due to hydrophobic, and colloidal properties of the latexes resulting in reduced water evaporation.

• Food Science of Animal Resources
• /
• v.38 no.6
• /
• pp.1131-1143
• /
• 2018

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, $6^{th}-13^{th}$ ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature ($2^{\circ}C-4^{\circ}C$), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, $2^{\circ}C$, 85%, 60 d; T2, $2^{\circ}C$, 65%, $20d+2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 20 d; T3, $2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 40 d; T4, $4^{\circ}C$, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE $L^*$, $a^*$, and $b^*$), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.914-920
• /
• 2011

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.16 no.4
• /
• pp.3545-3554
• /
• 1974

The objective of this study was to investigate the characteristics of the evaporation rate, the plastic shrinkage and the compressive strength of concrete exposed to a rapid evaporation environment immediately after casting. Drying of concrete were conducted under a controlled chamber in which the temperature was mainfoimed at 30 ${\pm}$1$^{\circ}C$, the relative humidity 22 ${\pm}$1 percent, and the wind velocity 7 ${\pm}$1 m/sec. The compressive strength of concrete was tested after 28 days of standard curing. The results obtained are as follows: 1. The evaporation rate was the highest at the very beginning, was decreased as the drying progresses, and was kept almost constant after 6 hours. 2. The shrinkage of concrete was changed in three different rates for the concrete mixture having its slump vallue between 3.0cm and 7.5cm. 3. The plastic shrinkage was ended within 5 or 6 hours after casting, regardless of the water cement ratio. 4. The shrinkage was increased within the limit of slump values between 3.0cm and 7.5cm as the water-cement ratio was increased. 5. The evaporation was kept on even after the plastic shrinkage was ended. 6. Within the limit of good workability (slump value between 4.5cm and 7.5cm), the compressive strength of concrete was increased when the shrinkage rate was slow but it was decreased when the rate was rapid 7. From the result of this study it is recommended that (1) the water-cement ratio should be less as long as the workability of concrete is allowable; (2) the evaporation should be prevented at least for 4 hours after casting concrete.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.31 no.3 s.162
• /
• pp.343-350
• /
• 2007

This study compared and studied the clothing mobility of two types of aerobic clothes - those made of currently popular stretch materials and those made of new stretch materials that were specially developed for this study. The focus of the comparison was on the range of joint movement during activity, and the physiological burden imposed on the body by the clothes. In total, 18 experiments were carried out under controlled conditions in an artificial climatic chamber with a temperature of $25{\pm}1^{\circ}C$, air humidity of $60{\pm}5^{\circ}C$ and negligible air movement. Each exercise program consisted of a 30-minute of aerobic workout and a 20-minute rest following the exercise. Measurements were taken to determine the following: physiological reactions (whole-body and local sweat rates), subjective sensations(of temperature, humidity, comfort, tightness, and clothing wetness), joint angle(measured with a goniometer), and so on. The results of the study us as follows: Material B excels in clothing mobility. Material C excels in sweat absorbency and drying speed. Material A was found to be the hottest material, while material C was found to be slightly hot through the analysis of the change in pre- and post-exercise bodyweight(= amount of sweat). Regarding the amount of evaporated sweat, material A>material C>material B. Material B produced the smallest amount of evaporated sweat. The wider the range of joint movement, the smaller the amount of sweat and the lower the average skin temperature.