• 한국환경과학회지
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• 제3권2호
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• pp.89-100
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• 1994

It is very important to assess accurately the terms which are included in the heat budget equation of soil surface because they are used in the UM and miso-scale circulation modeling as well as in the micrometeorological studies. Each terms in the heat budget equation change according to the soil moisture content. So, it is necessary to specify clearly the relations between soil moisture content and these terms. Special experiment with micrometeorological measurements was executed to study these relations at Environmental Research Center of Tsukuba University, Japan. The results are as follow: 1. The soil moisture contents of 1 cm and 4 cm depth are oscillated with one day Period in drying process and the amplitude of variation of 1 cm depth is greater than that of 4 cm. 2. Increase in soil moisture contents due to precipitation result in decrease of albedo with step function. 3. Sensible heat is in reverse proportion to the soil moisture content and latent heat is in direct proportion to it. Latent heat is more sensitive than sensible heat according to the soil moisture variation. Net long wave radiation have high correlation with soil moisture. 4. Comparing with the radiative term with the flux term in wetting process due to precipitation, the energy transfer of the aero and thermodynamic flux is greater than that of the radiative heat flux.

• Journal of the Korean Wood Science and Technology
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• 제28권2호
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• pp.19-24
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• 2000

본 논문에서는 목재시편의 횡단연적과 수분경사가 라디에타파인 심재와 번재의 초음파 전달속도에 미치는 효과를 조사하였다. 각 수분경사 모델시편은 함수율이 다른 다섯 개의 소편을 배합하여 만들었다. 횡단면적이 작아질수록 초음파 전달속도는 심재와 변재 모두 4~8% 감소하였다. 수분경사 모델시편을 투과한 초음파 신호를 분석한 결과, 횡단면적이 클수록 저주파 신호가 고주파 신호보다 분명한 주류률 이루었다. 평균 함수율이 같더라도 수분경사가 다르면 시편의 초음파 전달속도는 다르게 나타났다. 초음파 전달속도와 수분경사 모델시편의 내층 평균 함수율의 분포는 함수율에 따라 세 가지 서로 다른 형태를 나타냄이 밝혀졌다.

• 한국축산식품학회지
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• 제42권3호
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• 환경위생공학
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• 제15권3호
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• pp.24-30
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• 2000

In this study, to determine the optimum fermentation process for the feed production of food wastes and estimate the practical value of fermented feed using kudzu creeper and sawdust as bulking agent. This study considered initial C/N ratio control as the fermentation process variables. The result are summarized as follows. Minimum water contents of byproducts in the fermentation feed production showed 39%(kudzu), 37%(sawdust) at the C/N ratio 25 and 45%(kudzu, sawdust) at the C/N ratio 35. Temperature variations in the fermentation feed production at the C/N ratio 25 indicated $68^{\circ}C$(kudzu), $70^{\circ}C$(sawdust). Optimum condition of fermentation process of water content, C/N ratio and permeability (porous structure of the mixture). For optimum fermentation gravitationally dewatered garbage, the proper mixing ratios of kudzu(moisture contents : 17.3%) and sawdust(moisture contents : 13.2%) were 41% and 39%, respectively. Major biological reaction in the aerobic fermentation feed production occurred during 12~24hrs.

• Preventive Nutrition and Food Science
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• 제19권2호
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• pp.124-127
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• 2014

The effect of feed moisture contents (30%, 40%, and 50%) and screw speed (200 rpm, 250 rpm, and 300 rpm) on the corn fiber gum (CFG) yield and soluble arabinoxylans (SAX) content of destarched corn fiber was investigated. The CFG yields and SAX contents of extruded, destarched corn fiber were higher than that of destarched corn fiber. In extruded, destarched corn fiber, increased screw speed and decreased feed moisture contents resulted in a higher SAX contents. The maximum yields of CFG obtained from extruded, destarched corn fiber were $79.1{\pm}19.0g/kg$ (30% feed moisture content) and $82.3{\pm}11.30g/kg$ (300 rpm screw speed). The highest SAX content was also observed at a screw speed of 300 rpm. The results of the present study show that water extraction and extrusion combined have the potential to increase CFG and SAX yields from corn fiber.

• 한국식품조리과학회지
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• 제14권5호
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• pp.584-588
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• 1998

Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0$^{\circ}C$ did not change any color values, however, overall color values devreased apparently when stored at 30$^{\circ}C$ for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59 mg%) were twic as much as those in coarse particles (15∼36 mg%), and they did not change throughout the storage.

• 한국응용곤충학회지
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• 제1권
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• pp.20-25
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• 1962

쌀바구미가 현미의 함수량에 미치는 영향을 조사하여 다음과 같은 결과를 얻었다. A. R.H. $75\%\; 28^{\circ}C$에 있어서의 함수량의 증가 1) 100, 200, 500개체의 쌀바구미에 의하여 산란된 집단에 의하여 4주간에 사수량은 무곤충구에 비하여 $0.4\%,\;1\%,\;3.3%\$의 증가가 있었다. 2) 최대함수량은 500개체구에서 4주후에 $16.26\%$, 최소 100개체구에서 $14.86\%$였다. 3) 현미함수량의 증가는 현미내의 쌀바구미의 집단이 클수록 많다. B. $28^{\circ}C$에 있어서의 함수량의 층위적 변동 1) 무곤충구에 있어서는 함수량은 계속하여 감소하며 12주후에 있어서는 $10.66\%,\; 10.65\%,\; 12,21\%$가 되였다. 2) 실험구에 있어서는 상층을 제외하면 함수량은 12주후에는 최초의 함수량보다 증가하였으며 중층이 $15.64\%$, 하층이 $41.55\%$였다. 3) 대조구, 실험구 모두 상층에 갈수록 공중에의 수분탈취가 심하여 함수량은 하층보다 적었다. 4) 현미함수량의 증가는 곤충의 활동 급 미생물의 활동에 의한 것이라고 생각된다. 5) 쌀바구미의 집단은 어펄 특정한 층에 집합하는 일은 없으나 하층의 현미의 변질에 따라 상층으로 이동한다. 6) 현미내 온도는 대조구에 있어서는 환경온도와의 차가 적으며 낮은 것이 보통이나 실험구에 있어서는 높은 것이 보통이며 하층은 상층보다 높았다. 7) (6)에서와 갈은 온도의 차의 원인은 곤충의 호흡열 급 미생물의 분해열이 그 원인이라고 생각된다.

• 한국연초학회지
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• 제9권2호
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• pp.95-104
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• 1987

1. Under the current workroom conditions It is very difficult to control the moisture contents of raw materials in season of summer or winter. 2. The moisture absorption of the materials under the contributive conditions showed the efficiency of 65% in relative humidity and temperature of the currant workroom. 3, The results from this study, however , appeared the deviation of moisture content of the products by the order of 0.1% compared to the current deviation of 2.6~2.7%. 4. Equilibrium moisture contents of the tobacco was Inversely proportional to the temperature and directly related to the relative humidity of the workroom. 5. On the basis of the above results , the standard conditions of the workroom obtained from this study considering with the external temperature in winter could reduce energy by 17.4% through 38.4% .

• Journal of Biosystems Engineering
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• 제23권5호
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• pp.457-464
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• 1998

A drying speed control system using fuzzy logic was developed in order to minimize the damage of rice quality for a large capacity continuous dryer. The performance of the system was tested at two object moisture content of 17% and 25% on a wet basis. For object moisture content of 17% on a wet basis, the final output moisture contents from 20.46%, 20.96%, 18.98% on a wet basis were 17.99%, 17.6% and 17.23% on a wet basis, respectively. For object moisture content of 25% on a wet basis, the final output moisture contents from 28.85%, 26.95%, 28.11%, 27.8% on a wet basis were 25.24%, 24.9%, 25.23% and 25.09% on a wet basis, respectively.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.668-678
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• 1996

A control system using fuzzy logic for a large capacity continuous dryer has been developed in order to minimize the damage of rice quality. The system has been verified in the case of 17% of object moisture content. With the initial input moisture contents of 20.46%(wb), 20.96%(wb) and 18.98%(wb), the final moisture contents of 17.99%(wb), 17.6%(wb) and 17.23%(wb) are obtained, respectively. The results show that the system controls the moisture content with the maximum error of 0.99% of the object moisture content.