• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.236-241
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• 2009

After analyzing the characteristics of the cooling dryer, the mixed cooling dryer was developed by adding the desiccant dryer which supplement the cooling dryer's demerits. Also, the hybrid desiccant cooling dryer was developed to use effectively the exhaust heat energy of the cooling dryer. It could make a more that 20 percent reduction in energy compared with the mixed desiccant cooling dryer. It has become essential to supply this equipment and search the suitable drying product.

• Journal of the Korean Society of Safety
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• v.10 no.4
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• pp.3-8
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• 1995

Anchors find their use in providing tie-back resistance for submerged footings, transmission towers, tunnels and ocean structures. Laboratory model teats were performed for the short-term net ultimate uplift capacity of a circular anchors with respect to various embedment depths and moisture content in saturated bentonite. The tests have been conducted with the anchor at two different moisture contents. Based an the model test results, empirical relationships between the net load, rate of strain, and time have been developed. Test results are as follows. 1) In creep tests for load versus ultimate uplift capacity, the displacement of plate anchors rapidly increases during the primary stage but thereafter becomes constant over a period of time. 2) Displacement increased with the increase of the sustain load and embedded ratio in soil. 3) If the load is less than or equal to 75% of the short-term ultimate uplift capacity, a complete pullout does not occur due to creep.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.05c
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• pp.203-207
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• 2002

In order to evaluate the aging of mineral oil immersed distribution transformers, it gathered some insulation oil in over loaded and long time(exceed their service life, 13yrs.) aged transformers in the field, we measured moisture content, acid number, dielectric strength of the oil as defined in KS C 2101 standard. And also, it had been measured dielectric constant, specific resistant, $tan{\delta}$ on aged transformer oil at from $10^{\circ}C$ to $130^{\circ}C$. These results are compared with a new mineral oil. From this study, it can be considered that the analysis of mineral oil may be suitable for evaluation of life expectancy in distribution transformers

• Journal of Biosystems Engineering
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• v.31 no.5 s.118
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• pp.416-422
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• 2006

Drying characteristics of green onion and onion during fluidized and fixed bed drying were investigated and compared. Sliced peen onion and onion were dried at drying air temperature of 45, 55, and $65^{\circ}C$. Drying air velocity during fluidized bed drying was adjusted with drying time at each drying temperature. Drying time to reach a given final moisture content was shorten in fluidized bed drying than in fixed bed drying - for drying temperature of 45, 55, and $65^{\circ}C$, the differences were 60, 60, and 50 min for green onion and 360, 180, and 60 min for onion. Drying constant (K) was greatly affected by drying method and drying temperature. Terminal velocity under fluidized bed drying was decreased exponentially for green onion and linearly (or onion with increase of drying temperature. Also, terminal velocity had linear relationship with moisture content for both green onion and onion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1407-1414
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• 2014

Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter's color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

• Journal of Biosystems Engineering
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• v.25 no.2
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• pp.97-106
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• 2000

To develop the grain moisture meter using microwave free space transmission technique, a 10.5GHz microwave signal with the power of 11mW generated by an oscillar with a dielectric resonator is transmitted to an isolator and radiated from a transmitting $2{\times}2$ microstrip patch array antenna into the sample holder filled with the 12 to 26%w.b. of Korean Hwawung paddy rice. the microwave signal, attenuated through the grain with moisture, is collected by a receiving $2{\times}2$ microstrip patch array antenna and detected using a Shottky diode with excellent high frequency characteristic. A pair of light and simple microstrip patch array antenna for measurement of grain moisture content is designed and implemented on atenflon substrate with trleative dielectric constant of 2.6 and thickness of 0.54 by using Ensemble ver. 4.02 software. The aperture of microstrip patch arrays is 41 mm width and 24mm high. The characteristics of microstrip patch antenna such as grain. return loss, and bandwidth are 11.35dBi, -38dB and 0.35GHz($50^{\circ}$ at far-field pattern of E and H plane. The width of the sample holder is large enough to cover the signal between the antennas temperature and bulk density respectively. The calibration model for measurement of grain moisture content is proposed to reduce the effects of fluectuations in bulk density and temperature which give serious errors for the measurements . From the results of regression analysis using the statistically analysis method, the moisture content of grain samples (MC(%)) is expressed in terms of the output voltage(v), temperature (t), and bulk density of samples(${\rho}b$)as follows ;$$MC(%)\;=\;(-3.9838{\times}10^{-8}{\times}v^{3}+8.023{\times}10^{-6}{\times}v^{2}-0.0011{\times}v-0.0004{\times}t+0.1706){\frac{1}{{\rho}b}}{\times}100$ Its determination coefficient, standard error of prediction(SEP) and bias were found to be 0.9855, 0.479%w.b. and -0.0.369 %w.b. respectively between measured and predicted moisture contents of the grain samples.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.939-946
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• 1997

Effects of moisture content on the gelatinization and recrystallization of non-waxy and waxy rice starch gels were investigated by differential scanning calorimetry (DSC). The recrystallization rates of the starch gels containing various moisture contents $(40{\sim}70%)$ were analyzed by Avrami equation. The waxy rice starch had higher gelatinization temperature and enthalpy than non-waxy one. The highest degrees of recrystallization in both rice starch gels stored at $4^{\circ}C$ were shown at 40%, and recrystallizations above 80% moisture content were not found. The degree of recrystallization of waxy one was higher than that of non-waxy one in the range of 40 to 60% moisture content. The Avrami exponents (n) of both rice starch gels were near to 1.0 and the time constant (1/k) was increased with increasing moisture content in the range of 40 to 70% moisture content. The recrystallization rate of waxy rice starch gel was slower than that of non-waxy one. The recrystallization of rice starch gels could be explained by the change of ice melting enthalpy during storage. The Wg's, represented the maximum practical amount of plasticizing water, were about 29.9% and 28.2% for non-waxy and waxy rice starch gels, respectively.

• Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.44-48
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• 2000

In order to utilize chum salmon returned in the east coast of Korea, the changes in the properties of Yeonual-jeot (salted salmon roe) fermented at different temperatures were measured for obtaining the basic data for its commercial production. Moisture content of salted salmon roe was significantly lower than raw salmon roe, while other proximate components were in the reverse. pH was constant for 56 days fermentation at $5^{\circ}C$, but decreased with fermentation Reriod at 10 and $15^{\circ}C$. The contents of amino-nitrogen and VBN were almost in constant at $5^{\circ}C$ up to 28 days of fermentation, but increased very slowly at $10^{\circ}C$ and moderately at $15^{\circ}C$. TBA value, and the numbers of total viable cells and lactic acid bacteria increased over all fermentation periods, more at higher fermentation temperatures.

• Journal of the Korean Home Economics Association
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• v.27 no.3
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• pp.29-38
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• 1989

The purpose of this study is to investigate the physiological respones and subjective wearing sensations of the body of different materials of underwears. Experimental underwears were round neck-line shirts made of 100% cotton (60's plain stitch), 100% untreated nylon and hydrophillic finished 100% nylon (140 D. tricot). Four healthy female served as subjects. The experimental chamber was controlled at a constant temperature (23±1℃), constant relative humidity (53±3%) and air velocity of 0.25m/sec. The skin temperature, rectal temperature, pulse rate, clothing climate of temperature and humidity, and subjective wearing sensations were measured every five minutes during 75min. The results showed the level of the fiber hygroscopic properties was most relevant in the sensations of wearing: thus, cotton and treated nylon were felt by the subjects as more confortable fabrics, than untreated nylon.

• KCI Concrete Journal
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• v.12 no.1
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• pp.139-144
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• 2000

Ground Penetrating Radar (GPR) with 1 GHz antenna has been used to locate a steel bar embedded inside laboratory-prepared mortar specimens. Four mortar specimens are made with the dimensions of 100 cm (length) x 100 cm (width) x 14 cm (depth). One specimen had no bars and the other three specimens had a Dl9 steel bar at 4, 6. and 8 cm depth. As a part of the experimental work, the dielectric constants of mortar specimens are measured during curing. As the curing time increased. the dielectric constant decreased with decreasing moisture content inside the specimen. The steel bar embedded inside mortar specimens has been successfully identified in all three cases. The results using signal processing scheme developed in this study significantly improved the output of a commercially available radar system.