• Journal of the Korea institute for structural maintenance and inspection
• /
• v.22 no.4
• /
• pp.10-18
• /
• 2018

The primary purposes of this study are to understand a fundamental aspect of current uniformity around a reinforcing bar (rebar) in cement mortar, and to develop an accurate monitoring method in a wet-dry cycling process with the alternative current (AC) impedance method. Three cement mortar specimens with two embedded rebars were prepared in the laboratory. As a main variable, the distance between two rebars was designed to be 10, 20 and 30 mm with the same thickness of 20 mm. To simulate the corrosion of rebars in concrete structures in a marine environment, three cement mortar specimens were exposed to 15 wet-drying cycles (24-hour-immersion in seawater and 48-hour-drying in a room temperature) in the laboratory. It was observed that the potential level shifted to a noble value during corrosion potential monitoring, which is attributed to acceleration of dissolved oxygen diffusion at the drying process. AC impedance was measured in a frequency range from 100 kHz to 1 mHz on a wet-drying process. A theoretical model was proposed to explain the interface condition between the rebars and cement mortar by using the equivalent circuit consisting of a solution resistance, a charge transfer resistance and a CPE (constant phase element). It was observed that the diffusion impedance appeared in a low frequency range as corrosion of rebars progresses. At the drying stage of the wet-drying cycles, the currents line for monitoring tended to be non-uniform at the interface of rebar/mortar, being phase shift, ${\theta}$, close to $-45^{\circ}$.

• Food Science and Preservation
• /
• v.23 no.1
• /
• pp.1-6
• /
• 2016

The physiological activities of 70% ethanol extracts of grape seed (GS) prepared by freeze-drying (GSFD), infrared drying (GSIR), hot-air drying (GSHD), or sun-drying (GSSD) were investigated. The moisture contents of GSFD, GSIR, GSHD and GSSD powders were 4.53, 6.71, 6.91 and 5.55% respectively. Hunter's color value analysis revealed that the $L^*$ value of GSIR was lower, and the $a^*$ and $b^*$ values of GSIR were higher, than those of GSFD, GSHD, and GSSD. The total polyphenol and proanthocyanidin contents of GSFD were significantly higher than those of the other extracts. The flavonoid related substance contents were in the order of GSFD (7.68 g/100g) = GSSD (7.59 g/100g) = GSHD (7.33 g/100g) > GSIR (6.45 g/100g). The electron donating abilities of $500{\mu}g/mL$ solutions of GSFD, GSIR, GSHD and GSSD were 88.71, 52.62, 65.20, and 65.22%, respectively, while their reducing powers ($OD_{700}$) were 1.633, 1.097, 1.217 and 1.054 absorbance units, respectively. Additionally, the same trend was observed for the ABTS radical-scavenging abilities of the extracts as that observed for their electron-donating abilities and reducing powers. These results suggest that GSFD is the best method for preparing GS extracts with enhanced antioxidant activities, and that GS extracts may be used as a natural antioxidant material for use in health foods.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.2
• /
• pp.451-457
• /
• 2019

In this study, the characteristics of coffee grounds were reviewed by making them from solid fuel through heat-drying and oil-drying method. The differences in the higher calorific power by each dried sample were compared. And industrial analysis using the thermogravimetric analyzer was considered for applicability to organic waste and oily samples. Before and after drying, the surface of the specimen was observed with SEM equipment and the ingredients were measured through the EDS equipment. As a result, no other hazardous substances, such as heavy metals, were measured. Next, The differences between thermal decomposition and combustion reactions were considered through the TG and DTG curves. As a result, it is that the oil-dried coffee grounds is longer to burn than the heat-dried coffee grounds. Finally, the combustion gases emitted through the thermogravimetric analyzer were collected and the carbon monoxide and carbon dioxide performed qualitative and quantitative analysis using GC over time.

• Korean Journal of Food Science and Technology
• /
• v.40 no.4
• /
• pp.466-469
• /
• 2008

This study examined the effect of drying temperature on the qualitative properties of Chrysanthemum boreale M. flowers. The flower samples were dried in a hot air dryer at $40^{\circ}C$, $50^{\circ}C$, and $60^{\circ}C$, respectively, to attain a $23{\pm}1%$ moisture content. The time required to reach the target moisture content was 8.5-69 hr, and there was a very high negative correlation between log (spending time) and temperature. The Hunter color L- and b-values of the flowers were decreased with increasing drying temperature, whereas the a-value was increased. The volatile compounds contained in the dried flowers were determined by a solid-phase microextraction method. Twelve primary volatile compounds were detected and then quantified based on the GC chromatograms of the samples. The total contents of volatile compounds were increased with increasing drying temperature, and germacrene D and camphor were the main compounds in all samples.

• Journal of the Korean Wood Science and Technology
• /
• v.44 no.6
• /
• pp.821-827
• /
• 2016

This study evaluates the economic feasibility of industrializing fluidized bed dryer for wood particles. The theoretically required heat energy and energy efficiency were evaluated using a pilot scale fluidized bed dryer. When Mongolian Oak wood particles with 50% initial moisture content were dried in the fluidized bed dryer with air of $70^{\circ}C$ air circulating at 1.1-1.3 m/s for 30 minutes, the total theoretically required heat energy was 2,177 kJ. Of this, 1,763 kJ (approximately 81.0%) was used to heat the air flowing in from outside the dryer and 386 kJ (approximately 17.7%) was used to heat and remove water from the wood particles. Actual energy consumed was 7,560 kJ, giving energy efficiency of 28.8%. Thus, to industrialize a drying method such as fluidized bed drying, where the dryer volume is significantly larger than the volume of wood particles, it is necessary to minimize energy loss and maximize energy efficiency by designing the dryer size considering the amount of wood particles and choosing a suitable air circulation rate.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.1 no.1
• /
• pp.17-24
• /
• 1972

In this paper, the degradation of nucleotides and their related compounds in conger eel muscle during sun drying was studied. The results showed that IMP was dominant in fresh conger eel, showing 75.5% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The nucleotides tended to degrade rapidly during drying, only 6.2% of IMP remained after seven day's sun drying and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that sun drying is not an effective processing method of conger eel, as far as IMP is concerned.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.1
• /
• pp.20-28
• /
• 2009

According to traditional oriental medicine, only non-coagulated native deer blood is said to be effective, and coagulated deer blood is ineffective. Thus, a drying and tablet-producing method for deer blood was developed to maintain its physiological and therapeutic activity, and so that after drying, it can be redissolved and protected from coagulation. Proteases such as trypsin, pepsin, chymotrypsin, and aminopeptidase were added to the deer blood indicating that it coagulated in an hour, as shown by the reference. Wax gourd extract, which is high in protease, was added to the blood resulting in anticoagulation for 31 hours. Also, additions of 1% EDTA, 0.38% sodium citrate, 0.16% calcium oxalate, 1.2% ethanol, and 0.006% heparin to the deer blood resulted in anticoagulation for 1 hour, 4 hours, 2 hours, 1 hour, and 31 hours, respectively. In an experiment using 0.19% sodium citrate plus 1% wax gourd extract, and 0.006% heparin plus 1% wax gourd extract, anticoagulation was maintained for up to 72 hours. However, since heparin can not be used in food, the deer blood tablet was made with the addition of 0.19% sodium citrate and 1% wax gourd extract, followed by freeze drying. The dissolution rate for the tablet manufactured in this manner was 96.7%. And the dissolution rates for spray-dried deer blood, vacuum-dried deer blood, and marketed deer blood tablets were 85%, 81%, and 25.5%, respectively. The composition of the tablet produced from the freeze-dried deer blood was 56.4% protein, 18.7% lactose, 1.2% amino acids, 1.0% glucose, 0.7% lipids, 180 mg/100 g of iron, 13 mg/100 g of potassium, 39.1 mg/100 g of calcium, 480 mg/100 g of sodium, 368 mg/100 g of chloride, each.

• Composites Research
• /
• v.24 no.5
• /
• pp.17-22
• /
• 2011

Recently transparent electrodes using carbon nanotube (CNT) have been studied actively to replace conventional ITO. In this work, CNT or ITO coated poly(ethylene terephthalate) (PET) were prepared by controlling the surfaces since the cohesion degree depends upon drying conditions. As transparent electrode application, 3 drying temperatures were set as 20, 80, and $120^{\circ}C$ to produce the change of surface properties. Interfacial durability and electrical properties of prepared transparent electrodes were evaluated by electrical resistance measurement. Surface change with changing drying temperature was observed by FE-SEM, whereas the transparency change was measured by UV-spectroscopy. The electronic properties of nanoparticle coated surface were evaluated using cyclic voltametry method upon the surface change with controlled drying temperature. Durability of CNT coated surfaces was better than ITO coated ease. As drying temperature increased, better coated surface was prepared due to improved cohesion among nanoparticles, which resulted in increased electrical properties.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.925-931
• /
• 1997

An attempt was made in this study to investigate the possibility of processing seasoned and semi-dried horse mackerel (Tracharus japonnicus) and to examine its keeping quality, by analyzing the factors such as water content, pH, volatile basic nitrogen, viable cell count, peroxide value, color value and sensory evaluation. For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hr, respectively, under $50{\pm}5%$ of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packaging method in nylon/polyethylene/linear low density polyethylene $(0.015/0.045/0.04\;{\mu}m)$ film bag, was 42 days during storage at $-3{\pm}0.5^{\circ}C$, while that of unpackaged one was only 28 days.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.220-233
• /
• 2017

The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.