• Journal of the Korean Wood Science and Technology
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• 제35권4호
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• pp.45-51
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• 2007

로진을 이용하여 제조된 천연도료의 건조거동을 확인하기 위해 건조가 진행하는 동안의 천연도료의 질량변화와 스펙클 이미지(speckle image)를 통한 광학적 변화를 측정하였고, 두 측정방법 사이의 상관관계를 조사하였다. HORUS를 통해 측정된 스펙클 이미지에서는 선형 스케일에서 질량변화는 건조시간과 깊은 상관관계가 있으며, Log 스케일에서는 질량변화에 따른 영향뿐만이 아니라 건조거동에 따라 나타났다. 그러므로 HORUS를 이용하여 도료의 건조시간과 건조거동을 조사하는 하나의 방법으로 추천될 만한 것으로 검토되었다.

• Journal of the Korean Wood Science and Technology
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• 제45권2호
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• pp.139-146
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• 2017

This study was conducted to develop a new drying technology in order to quickly and massively dry bamboo tubes without crack and check. The bamboo tubes with the diameter of 45 mm - 68 mm had been impregnated in the solution of PEG-1000, and then were dried under room temperature and high temperature, respectively. The cracks occurred on all control specimens while no cracks were found on PEG treated specimens during drying at room temperature due to effect of PEG restraining the circumferential shrinkage of bamboo tube. But the drying period of this method was too long (200 days) compared to 10 hours of kiln drying. During fast high temperature drying, cracks occurred on all control specimens, but no cracks were found on PEG treated specimens, which could be accounted for more solidified PEG due to higher drying temperature and faster drying rate, and the tension set formed on the surface of bamboo tube in the early stage of drying owning to high drying temperature and low relative humidity. Thus, it is advised that PEG treated bamboo tube should be fast dried at high temperature in order to not only prevent crack or check in short drying period but also increase the dimensional stability of the products made of bamboo tubes.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

• 대한기계학회논문집
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• 제17권8호
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• pp.2088-2098
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• 1993

A mathematical model of freeze drying by sublimation was suggested and used to estimate the drying time. Under the various conditions, the drying time of pure water and carrot was numerically calculated for the suggested model. Optimal policies of freeze drying were investigated experimentally in a laboratory freeze dryer. It was found that the shortest drying times could be obtained when the chamber pressure and condenser temperature were kept at their lowest values and the best method of heat transfer for sublimation was the conduction involving radiation. The sublimation drying period was finished when the bottom temperature of material could be reached at near $0^{\circ}C$ from frozen temperature.

• Applied Microscopy
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• 제50권
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• pp.15.1-15.6
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• 2020

Sample preparation including dehydration and drying of samples is the most intricate part of scanning electron microscopy. Most current sample preparation protocols use critical-point drying with liquid carbon dioxide. Very few studies have reported samples that were dried using chemical reagents. In this study, we used hexamethyldisilazane, a chemical drying reagent, to prepare plant samples. As glandular trichomes are among the most fragile and sensitive surface structures found on plants, we used Millingtonia hortensis leaf samples as our study materials because they contain abundant glandular trichomes. The results obtained using this new method are identical to those produced via critical-point drying.

• 한국의류산업학회지
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• 제20권4호
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• pp.457-463
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• 2018

This study examined the water absorption and drying properties of the thirteen types of the knitted fabrics for sports wear. These physical properties were analysed with relation to the constituent fiber cross-sectional shape and structure parameters of the knitted fabrics by regression analysis. Absorption and drying properties of the knitted fabric specimens were increased with increasing the porosity of the constituent yarns, which was attributed to the capillary channels in the yarns. The water absorption and drying properties were increased and decreased with increasing tightness factor and stitch density of the knitted fabric. The absorption property of the knitted fabric for perspiration absorption and fast dry sport-wear clothing was mostly influenced mostly by fiber cross-sectional shape and its characteristics, whereas, drying property was dependent on the structural parameters of the knitted fabric such as tightness factor and stitch density. Therefore, superior perspiration absorption and fast drying knitted fabric could be obtained in the fabric structure with optimum tightness factor and stitch density, and constituent yarn structure with non-circular fiber crosssection and high porosity. GATS method and MMT method are used to measure sweating fast drying properties and it is necessary to carry out studies using these measurement methods in order to compare with the results of this study.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2006년도 춘계학술논문 발표대회 제6권1호
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• pp.111-114
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• 2006

Recently, it is increased on the concern for the reuse of waste concrete because of the shortage of natural aggregate and the increase of waste concrete. And recycled coarse aggregate is used variously, but the existing wet method producted recycled fine aggregate has problem like the high price facilities, the long time progress of the work and the poor of recycled fine aggregate. The aim of this study is to investigate outline and performance evaluation of the drying specific gravity separation method to product high duality recycled fine aggregate. Finally, this study is shown investigate process flowing of drying separation type with gravity manufacture, producte system and function of detail devices. The performance of the method of drying specific gravity separation is certificated as the qualities of recycled fine aggregate satisfied the KS

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.40-45
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• 2007

The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particle- sized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a significantly higher L*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). The lightness (L*-value) significantly decreased with increasing relative humidity and storage temperature regardless of drying method (p<0.05). The yellowness (b*-value) increased significantly with increasing relative humidity (p<0.05). Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Freeze dried sample exhibited a significantly higher degree of rehydration than other samples (p<0.05) probably due to the small particle size. Water solubility of the freeze dried sample was higher than those of the other methods while swelling ratio of the same sample appeared to be lower than those of others. Freeze dried chaga mushroom powder contained significantly lower amount of total phenolics and total sugar as compared to other samples (p<0.05).

• Computers and Concrete
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• 제3권2_3호
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• pp.103-122
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• 2006

Drying shrinkage of concrete occurs due to the loss of moisture and thus, it is controlled by moisture diffusion process. On the other hand, the shrinkage causes cracking of concrete and affects its moisture diffusion properties. Therefore, moisture diffusion and drying shrinkage are two coupled processes and their interactive effect is important for the durability of concrete structures. In this paper, the two material parameters in the moisture diffusion equation, i.e., the moisture capacity and humidity diffusivity, are modified by two different methods to include the effect of drying shrinkage on the moisture diffusion. The effect of drying shrinkage on the humidity diffusivity is introduced by the scalar damage parameter. The effect of drying shrinkage on the moisture capacity is evaluated by an analytical model based on non-equilibrium thermodynamics and minimum potential energy principle for a two-phase composite. The mechanical part of drying shrinkage is modeled as an elastoplastic damage problem. The coupled problem of moisture diffusion and drying shrinkage is solved using a finite element method. The present model can predict that the drying shrinkage accelerates the moisture diffusion in concrete, and in turn, the accelerated drying process increases the shrinkage strain. The coupling effects are demonstrated by a numerical example.

• 한국식품조리과학회지
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• 제23권6호
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.