• Journal of Biosystems Engineering
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• 제32권1호
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• pp.20-29
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• 2007

Korean farmers have purchased agricultural dryer and low temperature storage system apart. In this study, the system was designed and constructed to investigate the practical application possibility of the air to air heat pump as drying and low temperature storage system for agricultural products with providing basic data. The performance and drying characteristics of the system evaluated by drying red pepper. The value of coefficient of performance of the system for heating was from 1.8 to 2.2 when ambient air temperature varied from 13$^{\circ}C$ to 23$^{\circ}C$. For operating the heat pump as dryer for drying red pepper by setting three drying air temperature of 50, 55 and 60$^{\circ}C$, specific moisture extraction rates meaning amount of energy consumption for removing moisture of 1kg from red pepper were 1.095, 1.017 and 1.094 kg$_{water}$/kWh, respectively. The drying period up to moisture ratio of 0.02 were 31, 26 and 21 hour, respectively. The lightness, redness, yellowness and chroma differences of red pepper dried by the heat pump dryer were lowered than those of red pepper dried by conventional heated air dryer except for yellowness difference at drying air temperature of 60$^{\circ}C$.

• 유기물자원화
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• 제25권1호
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• pp.47-55
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• 2017

유기성폐기물의 수열처리 기술은 고온에서 운전하여 에너지 소비가 큰 열분해 탄화기술의 단점을 보완하기 위한 방법으로, 세포벽을 파괴하여 탈수성을 향상시켜 탈수공정에서 함수율을 약 40% 수준까지 낮출 수 있는 장점을 가지고 있어 유기성폐기물의 고형연료화 분야에서 전 세계적으로 많은 연구가 진행되고 있다. 이에 본 연구에서는 수열처리가 유기성폐기물의 건조효율에 미치는 영향에 대하여 평가하였다. 대상물질로는 대표적인 유기성폐기물인 하수슬러지와 음식물류폐기물을 이용하여 $200^{\circ}C$에서 1시간동안 수열처리한 후 건조효율 변화를 관찰하였다. 유기성폐기물은 수열처리 후에 건조시간이 단축되어 $100^{\circ}C$에서 건조한 음식물류폐기물의 경우 원시료보다 건조시간이 52.9% 감소하였다. 따라서 수열탄화 반응이 하수슬러지와 음식물류폐기물의 건조효율을 상승시킬 수 있음을 확인하였다. 또한, 건조특성곡선의 예열기간에서 건조속도가 원시료 대비하여 각각 148%($80^{\circ}C$ 하수슬러지), 151%($100^{\circ}C$ 하수슬러지), 209%($80^{\circ}C$ 음식물류폐기물), 366%($100^{\circ}C$ 음식물류폐기물)로 모든조건에서 증가되는 것으로 보아 수열반응에서 세포벽이 파괴되면서 표면적이 늘어났음을 간접적으로 파악할 수 있었다. 건조시간이 단축됨에 따라 한계함수율이 높아져 감율건조기간이 증가하였으므로 이에 주의하여야 하며, 탄화정도에 따라 건조효율이 더 개선될 수 있을 것으로 기대된다.

• Journal of Ginseng Research
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• 제27권3호
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• pp.141-145
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• 2003

The multi-year production cycle for ginseng can be rapidly depreciated by inferior post-harvest activities. This research examines the character of high temperature drying regimes for North American ginseng root to assist management decision making. The objective is a very rapid drying regime, that will not result in physical or chemical damage to the root and that would not alter the actual dry root weight. Research is presented using drying temperatures of 55, 70 and 105 C. Temperatures above these rapidly cause substantive physical damage to the root samples and seriously compromise the dry root values determined. Temperatures below these behaved quite similar to actual dryer regimes (approximately 38 C). Laboratory results indicate that there are differences between the three temperature regimes tested. Careful usage of the 70 C regime, over a period of two to three days in a convection drying oven, has distinct merit.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 추계 학술논문 발표대회
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• pp.7-8
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• 2016

The use of half PC slab is increasing to shorten construction period. Because the drying shrinkage of topping concrete is restrained by PC slab, the tensile stress is generated at the topping concrete and the cracks can be occurred at the topping concrete due to drying shrinkage. Therefore, it is important to predict the tensile strain of half PC slab due to drying shrinkage to improve the quality of half PC slab. However, there is no studies on prediction of shrinkage behavior of half PC slab yet. Therefore, in this study, half PC slab was made, and the predictability of tensile strain generated at half PC slab due to drying shrinkage was investigated. The step by step method considering creep was used to estimate the tensile strain of half PC slab. In result, good agreement was obtained between the analytical and experimental values.

• 한국축산식품학회지
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• 제26권1호
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

• 한국식품과학회지
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• 제18권1호
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• pp.61-65
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• 1986

홍옥(紅玉)을 시료(試料)로 하여 건조조건(乾燥條件)을 다르게하여 건조특성(乾燥特性), 수분이동현상(水分移動現像), 건조중(乾燥中) 시료온도(試料溫度) 및 내부수분(內部水分)의 분포(分布)를 조사하였다. 사과의 수분확산계수(水分擴散係數)는 $1.1470{\sim}2.2148{\times}10^{-5}cm^2/sec$, 확산활성화(擴散活性化)에너지는 6.6 kcal/g mole 이었으며 Fick's law에서 아래의 식을 유도할 수 있었다. $${\In}\;{\Delta}t=In\;{\Delta}to-{\frac{D{\pi}^2{\theta}}{4d^2}}$$ 건조중(乾燥中) 내부수분분포(內部水分分布)의 이론치(理論値)와 실측치(實測値)는 거의 일치하였다.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.236-241
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• 2009

After analyzing the characteristics of the cooling dryer, the mixed cooling dryer was developed by adding the desiccant dryer which supplement the cooling dryer's demerits. Also, the hybrid desiccant cooling dryer was developed to use effectively the exhaust heat energy of the cooling dryer. It could make a more that 20 percent reduction in energy compared with the mixed desiccant cooling dryer. It has become essential to supply this equipment and search the suitable drying product.

• Journal of the Korean Wood Science and Technology
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• 제26권3호
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• pp.1-8
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• 1998

Western redcedar timber, 26 by 26cm in cross section and by 200cm long, was dried in a laboratory radio-frequency/vacuum kiln under 65torr of ambient pressure and a fixed frequency of 6.78MHz for the potential rapidly dry large timber. All process data were collected and saved in a computer through a data acquisition system. The temperature in the middle of timber was higher than temperature at the quarter point of timber length and thickness. Temperature gradients developed in the longitudinal and transverse direction of timber. The pressure in the middle of timber was higher than pressure at the quarter point of timber length. The pressure in the middle of timber was lower in the early stage of drying, and higher in the latter stage of drying than pressure at the quarter point of timber thickness. Power density was very highest during heating period and then gradually decreased. The drying curve was approximately linear and the total drying time was 27 hours from an initial moisture content(MC) of 48.6 percent to a final Me of 19.2 percent with only a few mild internal checks in the middle location of timber.

• 한국축산식품학회지
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• 제31권6호
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• pp.914-920
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• 2011

돼지고기 저지방 부위의 활용도를 제고하기 위해 54개의 뒷다리를 사용하여 고염처리(7%), 중염처리(5%) 저염처리(3%)하였고 180일, 270일, 360일간 $19^{\circ}C$, 상대습도 $65{\pm}2%$를 유지하며 건조한 후, 대퇴두갈래근의 이화학적 특성 및 관능적 특성에 어떠한 영향을 미치는지 조사하였다. 소금처리 수준이 낮을수록 높은 pH를 나타냈고(p<0.05), 건조기간이 길어질수록 pH가 감소하였다. 수분활성도는 건조기간이 늘어날수록 유의적으로 낮아졌으며, 특히 저염구에서 수분활성도가 다른 처리보다 높았다. 건염햄을 건조하는 동안 경도의 변화는, 고염구에서는 360일간 일정하게 증가함을 보였지만, 저염구와 중염구에서는 180일과 270일 사이에 급격히 단단해졌고, 270일 이후에는 유의적인 수준의 경도 변화는 없었다. 건조기간이 길어질수록 응집성과 검성, 씹힘성이 증가하였다. 탄력성은 소금처리 수준이 높아질수록 증가하였고, 검성과 씹힘성은 저염구에서 가장 낮은 값을 나타냈다. 건조기간은 건염햄의 채도와 색상 값을 유의적으로 증가시켰으며, 소금처리량이 적을수록 높은 적색도를 보였다. 하지만 육안으로 평가된 적색도는 소금처리수준과 건조기간에 영향을 받지 않았다. 관능평가에서, 소금처리 수준이 높을수록 경도와 짠맛 점수가 높았고, 건조기간이 길어질수록 경도와 풍미도 점수가 높아졌다. 따라서, 본 연구결과는 건염햄의 대량생산 및 산업화시 소비자 요구에 알맞은 제품 생산을 하기 위한 기초자료로 활용될 수 있는 가능성을 제시하는 바이다.

• 한국식품조리과학회지
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• 제30권2호
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• pp.119-128
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• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.