• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11a
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• pp.61-64
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• 2001

This study relates to a method for manufacturing a solid electrolytic capacitor using a functional polymer composition. The method comprises immersing the rolled aluminum electrolytic capacitor device in polyaniline solution with high electric conductivity to impregnate the device with polyaniline, drying the impregnated device in a drying oven which is maintained at constant temperature to fully remove the solvent, inserting the dried device to a capacitor aluminum can and then sealing with epoxy resin, to manufacture a solid electrolytic capacitor using a conducting polymer. As such, the impregnation can be performed well at not only normal temperature and pressure, but also high temperature and reduced pressure. The solid electrolytic capacitor has the advantages of high capacity, low impedance and low ESR, and also, low manufacturing cost, simple processes and high reliability.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.29-39
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• 1981

Cooked spaghetti soaked in 10%, 20%, and 40% aqueous glycerine solutions for ten minutes absorbed sufficient glycerine to plasticize that spaghetti during and after subsequent drying. The plasticizing action of the glycerine prevented fissuring(checking) and surface corrugation of the spaghetti at elevated drying temperature and large wet-bulb dry-bulb temperature difference. The drying temperature and the wet-bulb dry-bulb differences up to which such protection was provided as the glycerine soak concentration increased. Despite the reduction in drying rate, the drying time required to produce spaghetti with a water activity of 0.65 (the level normally required for stability) decreased as glycerine content increased. At high frying temperatures glycerine addition increased the extent of browning and shortened the period required to induce detectale browning, but in all instances browning started well after the product $a_w$ reached the 0.65 value required for the completion of drying. Because glycerine addition reduced drying times at any given set of drying conditions and permitted the use of higher drying temperatures, relatively low levels of glycerine addition (e.g. 0.15 kg glycerine/kg dry spagetti) can shorten spagnetti drying times by roughly 80% and perhaps by as much as 93%.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.313-317
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• 2017

With the continuous increase of energy demand, low-grade coal is regarded as one of new energy sources. However, due to the high water content, the utilization efficiency of low-grade coal is not good to be used in recent conversion plants. Therefore, it requires a drying process to lower the water content in low-grade coals. Although a variety of drying experiments were conducted, drying characteristics in accordance with the pressure change has not been progressed. In this study, the flash drying characteristics of low grade coal with high moisture content (21.5 wt%) were determined in a pressurized micro-riser. The effect of operation conditions such as pressure (1-40 bar), dryer temperature ($200-600^{\circ}C$), and tube length (2-6 m) on drying ratios were investigated.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.882-887
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• 1996

Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.

• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.1
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• pp.67-73
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• 1998

This study was to experiment, through sewage sludge treatment by Vacuum Drying Method, variation of water content with reaction pressure, reaction time, reaction temperature. The result are as follows; The water content decreased with the same reaction temperature and reaction time at lower pressure and 360~40 mmHg (a close vacuum) showed lower water content at low reaction temperature and short reaction time. The water content rapidly decreased with the same reaction pressure and time at low reaction temperature (above $120^{\circ}C$).

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• Journal of Power System Engineering
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• v.19 no.4
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• pp.43-49
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• 2015

This study has been analyzed and investigated the possibility for the substitution of a heat source with the application of PTC(Positive Temperature Coefficient Heater) in a food drying machine. And this experiment was conducted to measure temperatures at the upper part of the vessel and the heat sink. And the structure has the many holes plane connected with the external air in the upper part of similar volumetric vessel, and attached to the PTC heater (3sets) of total consumption electricity of 120[W] in Al radiant heat structure and the small fan (2sets) in the suitable space of the lower part. Consequently, it was found that at the most conditions of food drying test with the seven holes(5mm) under the control temperature $62^{\circ}C$, the optimum drying condition formatted and the optimum time range especially appeared from 6,500 second to 7,000 second in case of drying test on banana sample.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.265-271
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• 2001

We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65$^{\circ}C$ was still a little higher that heating for 10sec at 72$^{\circ}C$. IgG denaturation of heat treatment at 100$^{\circ}C$ for 10sec was lower than at 85$^{\circ}C$ for 30min. We investigated the changes of IgG concentrations of kinds of market milk different with heating processing. This result showed that IgG denaturation ratio by ultra high temperature pasteurization (UHT) was higher than long time low temperature pasteurization (LTLT). On the other hands, IgG content by spray drying was 14.5mg/g and freezing drying was 10.8mg/g. It showed that denaturation of protein content by freezing drying was more than spray drying.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.1
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• pp.1-9
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• 2016

Oysters are rich in nutrients with good flavor, and disease prevention is required in both the East and the West for high-quality seafood. The best way to store and transport mass-produced oysters is using dry techniques. Using both hot and frozen drying technologies to obtain a perfectly dried oyster often destroys much of the flavor and nutrients found with the oyster meat. This study uses a low temperature vacuum drying technology to investigate the final weight ratio of wild and farmed dried oysters. Additionally, the heat transfer characteristics of steamed oysters are discussed in this paper.

• Journal of the Korean Electrochemical Society
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• v.27 no.3
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• pp.97-104
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• 2024

The electrodes of commercialized lithium secondary batteries are manufactured through a wet coating process, and the drying process (DC) is a very important factor as to electrode production speed and process cost. In this study, silicon anodes were manufactured under high-temperature (180 ℃) and low-temperature (50 ℃) DC to investigate the quality and the electrochemical performance of Si-electrodes according to DC. High-temperature DC can quickly evaporate the solvent in the Si-electrode slurry, improving the electrode production rate. However, this also causes the electrode composite to peel off from the current collector. As a result, the Si-electrode's adhesion weakened, and the electrode coating's quality deteriorated. In addition, the Si-electrode manufactured under high-temperature was found to have a thicker composite material than the Si-electrode manufactured under low-temperature. Si-electrodes manufactured under high-temperature had higher sheet resistance and lower electrical conductivity than those manufactured under low-temperature. Consequently, the Si-electrode manufactured under low-temperature showed 152.5% superior cycle performance compared to the Si-electrode manufactured under high-temperature. (Discharge capacities of Si-electrodes manufactured under high-temperature and low-temperature DC were 844 and 1287 mAh g^-1, respectively, after 300 cycles). Establishing the DC of Si-electrodes can easily provide new perspectives to improve the quality and stability of Si-electrodes.