• Applied Chemistry for Engineering
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• v.10 no.2
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• pp.247-251
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• 1999

Tungsten oxide supported on zirconia was prepared by drying powdered $Zr(OH)_4$ with ammonium metatungstate aqueous solution, followed by calcining in air at high temperature. Upon the addition of only small amount of tungsten oxide (1 wt % $WO_3$) to $ZrO_2$, both the acidity and acid strength of catalyst increased remarkably, showing the presence of $Br{\ddot{o}}nsted$ and Lewis acid sites on the surface of $WO_3$/$ZrO_2$. The high acid strength and large amount of acid sites on $WO_3$/$ZrO_2$ were due to the presence of the W=O bond nature of complex formed by the interaction between $WO_3$ and $ZrO_2$. The catalyst containing 20 wt % $WO_3$, calcined at 973 K, showed the highest catalytic activity for the 2-propanol dehydration, while the catalyst containing 15 wt % $WO_3$, calcined at 1023 K, exhibited the highest catalytic activity for the cumene dealkylation. For the 2-propanol dehydration the catalytic activities of $WO_3$/$ZrO_2$ catalysts were roughly correlated with their acidities.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.178-183
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• 2008

This study investigated the effects of osmotic dehydration (OD) and vacuum impregnation (VI) on the quality of dried apple products. Weight reduction and water loss increased during OD, but these decreased in the apples during VI. In particular, VI's effect on increasing solid gain was superb. For apples in 40% sucrose solution, OD and VI were followed by hot-air drying at 50$^{\circ}C$. The experimental data were fitted successfully using the modified Page model. OD and VI increased drying time and decreased the drying rate constant of these apples as compared to the control. Shrinkage and rehydration capacity greatly decreased in the apples dried by OD and increased in the apples dried by VI as compared to the control. OD also decreased titratable acidity and ascorbic acid content considerably. Sensory evaluations of the products indicated that the apples prepared by OD had higher palatability in their rehydrated form in yoghurt, and the apple products prepared by VI had higher palatability in their dried form.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.200-205
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• 1987

A microcomputer-based on-line monitoring and controlling system was built and applied to the dehycration operation. Drying conditions-drying temperatures and air velocities-were successfully controlled by the control deveices incorporated on/off realy and thyristor, and with the high language program. Drying variables-temperature in drier and weight loss of radish slice were accurately measured and acquisited. The computer-based drying system effectively saved the man power required to measure and record data during the drying period and also made possible to conduct the process undisturbed for long period. The drying rate curves of radish at various drying conditions were obtained from automatic data analyzing program. And also the computer programmed control made possible to investigate the effect of air velocity change during the drying period. The dynamic change of air velocity of from one to another level could be performed and affected markedly the drying rate at first stages of drying, but no significant effect were found in falling rate period.

• Membrane Journal
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• v.16 no.2
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• pp.153-158
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• 2006

The crosslinked poly(vinyl alcohol) (PVA) mwmbranes with poly(styrene sulfonic acid-co-maleic acid) (PSSA-MA) were used to measure the water vapor and air permeabilities at 25 and $35^{\circ}C$. In addition, the contact angles of crosslinked PVA membranes were observed and increased with PSSA-MA contents. The water vapor permeability of 15300 Baller (1 Baller=$10^{-10}cm^3(STP){\cdot}cm/cm^2{\cdot}s{\cdot}cmHg$) was shown the maximum value at $35^{\circ}C$ when PSSA-MA=7 wt% membrane was used. The gas permeability of 146 Barrer was indicated the maximum at PSSA-MA=7 wt% at $35^{\circ}C$ and $P(H_2O)/P(Air)$ was the highest value 109.2 at $25^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.471-474
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• 1994

Five experimental groups with five adult male rats in each, were exposed to 20, 35, 40 and $45^{\circ}C$ air temperature for 50-70 minutes, and to $50^{\circ}C$ for 30-50 minutes, respectively. Food and drinking water were not permitted during the exposure. Blood samples were obtained by heart puncture immediately after the thermal treatment. All the rats were hyperthermic (p<0.01) as compared to the controls ($20^{\circ}C$). Hyperthermia was associated with hypoglycemia which was significant (p<0.01) at 45 and $50^{\circ}C$ exposures. Plasma levels of GOT and GPT declined at 35 and $40^{\circ}C$ reaching the lowest (p<0.05) level at $45^{\circ}C$, while at $50^{\circ}C$ GOT level was elevated by 45% but GPT was normal as compared to the controls. Differences between groups were significant (p<0.01) for GOT and insignificant for GPT. Hematocrit value increased significantly (p<0.01) at 45 and $50^{\circ}C$, indicating hemoconcentration. It could be concluded that severe heat stress (45 and $50^{\circ}C$) resulted in critical hyperthermia, hypoglycemia, disturbed liver function, body dehydration, and hemoconcentration leading to death.

• Journal of Environmental Health Sciences
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• v.21 no.4
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• pp.24-31
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• 1995

Gas sensing element, $\alpha-Fe_2O_3$ was synthesized by dehydration, reduction, and oxidation of $\alpha-FeOOH$, which was synthesized with $FeSO_4\cdot 7H_2O$ and NaOH. They were produced as a bulk-type, a thick film-type. Then, their responses and mechanisms of response to the gas of carbon monoxide were studied. The qualities of gas sefising elements are decided by the structure and the relative surface area. In the process of $\alpha-FeOOH$ synthesis, the effects of reaction conditions as the equivalent ratio, on the structure and the relative surface area of gas sensing element were observed. The changes of the structure were measured with XRD, SEM,TG-DTA and BET. The resistance changes of the synthesized gas sensor in the air were measured. The response ratio were also measured for the changes of working temperature and gas concentration. As a result of analysis with XRD, it was confirmed that the the best conditions for the synthesis of $\alpha-FeOOH$ were equivalent ratio 0.65. The thick film-type element of $\gamma-Fe_2O_3$ responded more quickly than the bulk-type did. The structure and the relative surface area of the $\rho-FeOOH$ were confirmed as the important factors deciding gas response charcteristics.

• Journal of the Korean Society of Safety
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• v.11 no.2
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• pp.67-78
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• 1996

Gas sensing element, $\gamma-Fe_2O_3$was synthesized by dehydration, reduction, and oxidation of $$${\gamma}$-FeOOH, which was synthesized with $FeSO_4\;{\cdot}\;7H_2O$ and NaOH. They were produced as a bulk-type, a thick film-type. Then, their responses and mechanisms of response to the gas of liquefied-petroleum were studied. The qualities of gas sensing elements are decided by the structure and the relative surface area. In the process of $\alpha-FeOOH $synthesis, the effects of reaction conditions as the equivalent ratio, on the structure and the relative surface area of gas sensing element were observed. The changes of the structure were measured with XRD, SEM, TG-DTA and BET. The resistance changes of the synthesized gas sensor in the air were measured. The response ratio were also measured for the changes of working temperature and gas concentration. As a result of analysis with XRD, it was confirmed that the the best conditions for the synthesis of $\alpha -FeOOH$ were equivalent ratio 0.65. The thick film-type element of $\gamma-Fe_2O_3$responded more quickly than the bulk-type did. The structure and the relative surface area of the $\alpha-FeOOH $were confirmed as the important factors deciding gas response charcteristics.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.808-817
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• 2016

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.156-165
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• 1983

This experiment was carried out to elucidate the drying characteristics of onion and dehumidifying effect of air using the silica gel and to reuse it by solar collector. The results were summarized as follows. 1. It takes 14hours to regenerate to silica gel of 8% moisture content from saturated silica gel in conditions of $28^{\circ}c$ temperature and 55% relative humidity. 2. When sample was recycled through solar collector, the result of drying was 1/2 times more efficient than that of mat drying. 3. Average thermal efficiency of solar collector was 25% during the experimental period. 4. Browning extent was reduced to 1/2 times at heated air blow drying system using drying chamber.