• 한국축산식품학회지
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• 제42권1호
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• 한국의류학회지
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• 제41권1호
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• pp.28-42
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• 2017

Moisture transfer characteristics of high emotional garments are important to evaluate wear comfort. Wicking and drying measurement methods are also critical for perspiration absorption and quick dry fabric made of high functional fibers. In this study, the wicking and drying properties of high emotional fabrics made from hybrid composite yarns using CoolMax, Tencel, Bamboo staple fibers and PP. PET CoolMax filaments were also measured and analyzed according to various measuring methods. The wicking property of hybrid composite yarn fabrics by Bireck method was mostly influenced by the structure of hybrid yarns than the absorption rate of constituent fibers; however, both the hygroscopicity of fibers and the composite yarn structure affected the wicking property of the fabrics in the drop method. Concerning drying properties, the KSK 0815B method measuring distilled moisture weight was more relevant to explain the drying characteristics of hybrid yarn fabrics than the KSK 0815A method measuring the time to drying. This study revealed that the drying properties of hybrid yarn fabrics were influenced by the hygroscopicity of constituent fibers, wicking properties of constituent yarns and structure of composite yarns.

• 농업과학연구
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• 제42권4호
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• pp.439-446
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• 2015

Kimbugak is one of Korea's traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was $1.5mm{\times}1.5mm$ because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of $70^{\circ}C$ based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were $170^{\circ}C$, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were $210^{\circ}C$, 2 - 3 minutes, respectively for improvement of work efficiency.

• 한국축산식품학회지
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• 제35권5호
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of Biosystems Engineering
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• 제41권3호
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• pp.232-239
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• 2016

Purpose: The aims of this study were to define the drying characteristics of rapeseed and to determine the optimum thin-layer drying model for rapeseed by considering the effects of drying temperature and relative humidity. Methods: The thin-layer drying experiments were conducted at different combinations of drying air temperature levels of 40, 50, and $60^{\circ}C$ and relative humidity levels of 30, 45, and 60%, on both of which drying rate depends. The drying rate increased with increasing air temperature as well as decreasing relative humidity. The 13 models were fitted to the experimental data. Results: From the results of the regression analysis for empirical constants of the Page model, the values of $R^2$ were the highest (ranging from 0.9924 to 0.9966) and the values of RMSE were the lowest (ranging from 0.0169 to 0.0296). Conclusions: For all drying conditions considered, the Page model was determined to be the most suitable model for describing the thin-layer drying of rapeseed (P-value < 0.01). The moisture diffusion coefficients were calculated using the moisture diffusion equation for a spherical shape, based on Fick's second law.

• Journal of Biosystems Engineering
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• 제43권3호
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• pp.237-246
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• 2018

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity ($D_{eff}$), and activation energy ($E_a$) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity ($D_{eff}$) was determined from Fick's diffusion method, and the Arrhenius equation was applied to calculate the activation energy ($E_a$). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated $D_{eff}$ for both strip samples was from $2.907{\times}10^{-9}$ to $1.215{\times}10^{-8}m^2/s$. $E_a$ for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.

• 한국식품과학회지
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• 제38권5호
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• pp.635-641
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• 2006

본 연구에서는 자연건조 및 온풍건조에서의 문제점을 보완하고자 냉풍건조공정을 이용하여 말린 오징어의 품질 특성을 비교 하였다. 건조속도는 온풍건조가 15시간만에 목적하는 수분함량에 도달하여 가장 단시간에 건조가 완료되었으며 자연건조, 냉풍건조 순이었는데 $7^{\circ}C$ 냉풍건조가 건조시간이 165시간으로 가장 많이 소요되었다. 건조방법과 건조온도에 따른 ${\Delta}E$ 값은 자연건조가 57.78로 색의 변화가 가장 컸으며, 물성은 냉풍건조가 다른 간조방법에 비해 조직감이 우수하였다. TBA 가는 건조시간 및 온도가 증가할수록 높아지는 경향이었고 총아미노산 및 지방산 함량은 냉풍건조 $15^{\circ}C$가 다른 건조방법에 비해 우수하였다. 콜레스테롤 함량은 온풍건조 $30^{\circ}C$에서 488.5 mg/100 g으로 가장 많이 감소하여 건조조건이 마른오징어의 콜레스테롤 함량에 많은 영향을 끼침을 확인하였다. 종합적인 기호도는 지질의 산화에 의한 향미 변화와 갈변의 발생정도가 낮은 $15^{\circ}C$ 냉풍건조가 가장 우수하였다.

• Journal of Biosystems Engineering
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• 제16권1호
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• pp.60-82
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• 1991

Drying process of red pepper is very important in terms of drying cost and quality of the end product. Recently, many studies on red pepper drying have been performed. Nevertheless, an optimum drying condition is not established yet. Drying characteristics of red pepper is much affected by drying factors such as variety and initial state of red pepper as well as by environmental drying factors such as temperature and relative humidity of drying air. Various varieties of red pepper are being cultivated and the initial state of red pepper at harvest is very ambiguous. For this reason, it is very costly and time-consuming to establish an optimum drying condition of red pepper by experiment. A general drying model to descirbe a drying process has not been developed due to diversity of drying characteristics of red pepper. This study was, therefore, performed to develop a general drying model describing a drying process of red pepper. The results from this study are summarized as follows. 1. A basic model was established to develop an appropriate mositure content model and temperature model describing a drying process of red pepper, and the basic model was validated with experimental data. 2. The bone dry weight of fruit and mositure content were accepted satisfactorily as parameter to define the arbitrary red pepper. 3. The equilibrium moisture content of red pepper was found out to be different according to the variety of red pepper, air temperature and relative humidity. Also, the EMC model was developed using the parameters of air temperature, relative humidity and bone dry weight of fruit. 4. A general drying model for red pepper was developed, parameters of which were expressed as the function of drying factors related with drying phenomena. The developed drying model was found out to describe well the drying process of red pepper.

• Journal of the Korean Wood Science and Technology
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• 제13권3호
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• pp.27-33
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• 1985

Air-drying tests were carried out on green taun (Pometia pinnata f glabra) for 25-mm and 50-mm thickness to elucidate drying characteristics on air-drying rate, time and defects in spring and air-drying calendar. The results of this study were as follows: 1. The air-dried lumber for 25-mm thickness from an initial average moisture content (MC) of $58.3{\pm}3.5$ percent reached 30 percent MC in 17 days, 25 percent MC in 24 days, 20 percent MC in 38 days and 15 percent MC in 84 days. 2. The air-dried lumber for 50-mm thickness from an initial average MC of $59.6{\pm}5.0$ percent reached 30 percent MC in 39 days, 25 percent MC in 55 days and 20 percent MC in 84 days. 3. Air-drying calendar that could be useful in estimating drying times for each month developed by the use of climatological data for Suwon. Total number of effective air-drying days during a year were 243.5 days and the major determinant of the effect air-drying days was temperature. 4. The air-drying rates for 25-mm and 50-mm coated lumber were slight1y slower than those of uncoated lumber. The number and total length of both end checks and surface checks for end coated lumber were less severe than those of uncoated lumber.

• 분석과학
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• 제10권6호
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• pp.418-426
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• 1997

고주파를 이용한 오니의 건조특성에 대하여 살펴보고 재래식 건조특성과 비교 분석하였다. 고주파 건조는 빠른 속도와 높은 효율을 보였다. 재래식 건조에서는 항율건조기간이 나타나지 않았고 수분은 모세관현상에 의하여 이동하였다. 오니의 수분 중 자유수와 결합수는 존재하지 않았다. 고주파 건조에서 감율건조기간이 두 부분으로 나타났으며, 수분의 이동은 확산에 의하여 일어났다. 증발 표면적이 커질수록 수분의 제거가 촉진되었고, 오니의 지름이 커질수록 넓은 범위의 항율건조 기간이 나타났으며, 모양에 따라서도 건조특성이 다르게 나타났다. 고주파 건조에서는 오니의 중심부에서 가장 먼저 온도가 상승하였으며, 항율건조기간에서 $80{\sim}100^{\circ}C$로 일정하게 유지되면서 가장 높았다.