• 한국진공학회:학술대회논문집
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• 한국진공학회 2009년도 제37회 하계학술대회 초록집
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• pp.359-359
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• 2009

• 한국진공학회:학술대회논문집
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• 한국진공학회 2003년도 제24회 학술발표회 초록집
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• pp.117-117
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• 2003

• 한국진공학회:학술대회논문집
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• 한국진공학회 2003년도 제24회 학술발표회 초록집
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• pp.118-118
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• 2003

• 한국진공학회:학술대회논문집
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• 한국진공학회 2003년도 제24회 학술발표회 초록집
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• pp.216-216
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• 2003

• KSBB Journal
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• 제14권5호
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• pp.561-565
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• 1999

Optimum conditions for vacuum-drying ad cultivation of yeast cells for the production of active dry yeast were examined. At lower temperature, more drying time was required to dry the yeast pellet to reach the desirable water content(8%). Optimum temperature of vaccum oven and time for drying was 63$^{\circ}C$ and 90 min, respectively. Optimum medium composition for flask culture using cane molasses as the substrate were 0.25% sugar, 0.013% $K_2$HPO$_4$, 0.1% $K_2$HPO$_4$. and 0.125% (NH$_4$)$_2$SO$_4$. Culture temperature $25^{\circ}C$ gave the highest survival rate of dired yeast. After finishing fed-batch culture and the culture was left in the fermentor without adding any sugar or nutrient, survival of the dried yeast harvested from the fermentor increased to 86.0% after 36 hr. It was also observed that the yeast cells with higher budding rates showed lower survival rate.

• 한국표면공학회지
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• 제50권5호
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• pp.373-379
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• 2017

Dry processes like evaporation and sputtering in vacuum chamber are difficult to make a uniform, large area and high quality film on thin PET substrate because of PET degradation and bad adhesion. On the other hand, wet processes like electro or electroless plating have complex processes and require high environmental cost. In this study, we successfully prepared $2{\mu}m$ Zn/Cu/Ni multilayers coated on $12{\mu}m$ polyethylene terephthalate (PET) substrate by using dry-wet mixing processes. Their surface electric resistances were evaluated around $0.2{\Omega}$ by using 4 probe measurements. Furthermore, their corrosion resistance also evaluated by natural potential test and compared with other wet, dry and mixing process samples.

• 동력기계공학회지
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• 제15권3호
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• pp.46-51
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• 2011

Low temperature vacuum drying technique, whose drying time and quantity of exhausting energy is about 25~30% of hot air drying, is very excellent in the drying efficiency. This paper is made out in the aspects of heat engineering with the object of developing Korean drying machine which can dry once a large quantity of objects to be dried in the state of low temperature and vacuum. As the results, it took about 17 hours(3~4 days in case of hot air drying) for material to reach about 18% of the final moisture content in order to store products for a long time, from about 78~80% of the early moisture content at the beginning of drying, and maximum drying rate comes to about 0.35 kg/m2hr at about 400% of the moisture content.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2014년도 제46회 동계 정기학술대회 초록집
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• pp.153-153
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• 2014

건식 진공펌프(dry vacuum pump)는 기계적 저진공펌프 중 펌프 내부의 기체 배기통로에 오일을 전혀 사용하지 않는 펌프의 통칭으로써, 대개 비접촉형으로 여러 형태의 회전자가 고속으로 회전하면서 흡기구로부터 들어온 기체를 압축해 배기를 한다. 비접촉형에는 루츠(roots)형, 클로(claw)형, 스크류(screw)형, 스크롤(scroll)형 등이 있다. 그 중 스크류형 펌프는 큰 배기속도를 갖는 펌프의 설계에 유리하고 높은 운용온도가 가능하여 다수공정에 쉽게 적용할 수 있는 장점이 있다. 그러나 1단 펌프 구성을 갖게 됨에 따라 루츠형 대비 높은 소비전력 특성을 보이는 약점을 가지고 있다. 본 논문에서는 건식 진공펌프 중의 하나인 스크류형 진공펌프에 대하여, 기본적인 1단 펌프 구성에 스크류 리드(lead)의 변화를 주어 기존의 똑같은 리드의 스크류 진공펌프에 대한 소비전력 및 배기구 온도 등 스크류 형상에 대한 성능평가 연구를 진행 하고자 한다.

• Journal of Advanced Marine Engineering and Technology
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• 제40권1호
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• pp.1-9
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• 2016

굴은 향기가 좋고 영양성분이 풍부하며 질병 예방의 기능성이 높은 우수한 수산식품으로 동서양인 모두가 선호한다. 대량으로 생산된 굴의 보관 및 유통의 편의성을 증가시키는 가장 좋은 방법은 건조하는 것인데, 기존의 열풍건조나 동결건조에 의할 경우에는 굴의 육질이 매우 약하여 향과 영양 성분의 파괴가 많아 완전건조가 불가능하다. 본 논문에서는 $15^{\circ}C$ 저온진공건조기술을 이용하여 한국산 양식 생굴과 자연산 생굴을 완전 건조하는 과정에서 진공상태하의 진공열전달특성에 관한 실험적 결과를 보고하였다.

• 동물자원연구
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• 제29권4호
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• pp.183-190
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• 2018

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.