• 제목/요약/키워드: hot air drying

검색결과 432건 처리시간 0.027초

설비공학 분야의 최근 연구 동향 : 2016년 학회지 논문에 대한 종합적 고찰 (Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2016)

  • 이대영;김사량;김현정;김동선;박준석;임병찬
    • 설비공학논문집
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    • 제29권6호
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    • pp.327-340
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    • 2017
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2016. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of flow, heat and mass transfer, the reduction of pollutant exhaust gas, cooling and heating, the renewable energy system and the flow around buildings. CFD schemes were used more for all research areas. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results of the long-term performance variation of the plate-type enthalpy exchange element made of paper, design optimization of an extruded-type cooling structure for reducing the weight of LED street lights, and hot plate welding of thermoplastic elastomer packing. In the area of pool boiling and condensing, the heat transfer characteristics of a finned-tube heat exchanger in a PCM (phase change material) thermal energy storage system, influence of flow boiling heat transfer on fouling phenomenon in nanofluids, and PCM at the simultaneous charging and discharging condition were studied. In the area of industrial heat exchangers, one-dimensional flow network model and porous-media model, and R245fa in a plate-shell heat exchanger were studied. (3) Various studies were published in the categories of refrigeration cycle, alternative refrigeration/energy system, system control. In the refrigeration cycle category, subjects include mobile cold storage heat exchanger, compressor reliability, indirect refrigeration system with $CO_2$ as secondary fluid, heat pump for fuel-cell vehicle, heat recovery from hybrid drier and heat exchangers with two-port and flat tubes. In the alternative refrigeration/energy system category, subjects include membrane module for dehumidification refrigeration, desiccant-assisted low-temperature drying, regenerative evaporative cooler and ejector-assisted multi-stage evaporation. In the system control category, subjects include multi-refrigeration system control, emergency cooling of data center and variable-speed compressor control. (4) In building mechanical system research fields, fifteenth studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, renewable energies, etc. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which could be help for improving the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the analyses of indoor thermal environments controlled by portable cooler, the effects of outdoor wind pressure in airflow at high-rise buildings, window air tightness related to the filling piece shapes, stack effect in core type's office building and the development of a movable drawer-type light shelf with adjustable depth of the reflector. The subjects of building energy were worked on the energy consumption analysis in office building, the prediction of exit air temperature of horizontal geothermal heat exchanger, LS-SVM based modeling of hot water supply load for district heating system, the energy saving effect of ERV system using night purge control method and the effect of strengthened insulation level to the building heating and cooling load.

건조 조건이 오미자의 휘발성 terpene류 및 색도에 미치는 영향 (Effects of Drying Conditions on the Profile of Volatile Terpenoid and Colour of Schizandra Fruit(Schizandra Chinensis fructus))

  • 김윤제;이영근;최영환;김용철
    • 생명과학회지
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    • 제18권8호
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    • pp.1066-1071
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    • 2008
  • 오미자의 건조공정에 의한 휘발성 terpene류와 색의 변화를 조사하기 위하여, 건조조건을 $50^{\circ}C$$70^{\circ}C$의 열풍건조, $-70^{\circ}C$의 진공동결건조의 3종 건조방법으로 건조한 후 SDE 연속추출장치로 terpene류를 추출하여 GC/MS로 분석하고, 각 건조된 오미자를 마쇄한 분말의 색도를 Hunter colorimeter로 측정하였다. 생오미자의 GC/MS 분석 결과, 15종의 monoterpene류, 28종의 sesquiterpene류 및 7종의 terpene alcohol류가 확인되었으며, 또한 myrcene (56.97 ${\mu}g/g$)과 ${\gamma}-terpinene$ (58.49 ${\mu}g/g$)이 monoterpene류, ${\beta}-elemene$ (120.16 ${\mu}g/g$), ${\alpha}$-bergamotene ($103.45{\mu}g/g$), ${\gamma}$-selinene (75.97 ${\mu}g/g$), ${\beta}$-cubebene (66.69 ${\mu}g/g$), aristolene (51.25 ${\mu}g/g$) 및 ${\alpha}$-ylangene (28.06 ${\mu}g/g$) 등이 sesquiterpene류, 그리고 T-muurolol (96.45 ${\mu}g/g$)과 terpinen-4-ol (46.02 ${\mu}g/g$)이 terpene alcohol류의 주성분이었다. 건조과정의 초기에 생오미자 terpene류의 절반 이상이 감소되었으며, 이후 건조기간의 경과에 따른 추가적 감소는 아주 적었다. 또한 총 terpene류의 절반 이상을 차지하는 sesquiterpene류의 함량은 진공동결건조에서는 소량 증가하다 6일 이후 감소하는 패턴을 보였다. 그리고 terpene alcohol류는 진공동결건조한 시료에서 그 함량이 비교적 많이 남았으나, 고온인 $70^{\circ}C$에서 열풍건조한 시료에서는 가장 적게 남아 있었다. 건조방법에 따른 L값은 동결건조, $50^{\circ}C$ 열풍건조, $70^{\circ}C$ 열풍건조 순서로 높았으며, a값 및 b값도 동결건조에서 가장 높았으며 $70^{\circ}C$ 열풍건조에서 가장 낮게 나타났다.

스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향 (Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment)

  • 정헌식;윤광섭;김종국
    • 한국식품저장유통학회지
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    • 제30권6호
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    • pp.983-990
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    • 2023
  • 감나무(Diospyros kaki T.) 잎의 유효활용을 위한 가공저장 기술개발의 방편으로, 생잎의 건조 전 스팀 열처리나 동결처리가 열수 추출물의 이화학적 품질 특성에 미치는 영향을 조사하였다. 떫은 감잎을 무처리, 스팀 데치기(100℃, 30 sec) 또는 동결처리(-20℃, 15일)하고 열풍 건조(50℃, 12 h) 후 열수 추출(80℃, 10 min)하여 얻은 액의 이화학적 특성을 비교하였다. 기계적 색도 중 L*값(lightness)은 무처리구와 동결 처리구보다 스팀 처리구에서 높았으며, a*값(redness)은 대조구에서 가장 높았고, 스팀 처리구는 가장 낮은 값을 보였다. 흡광도로 측정한 갈변도는 대조구보다 동결 처리구에서는 높았지만 스팀 처리구에서는 낮았다. 가용성 고형분 함량은 스팀 처리구에서 가장 높았고 동결처리구에서 가장 낮았다. 유리당으로 sucrose, glucose, fructose가 검출되었으며, 스팀 처리구에서는 sucrose 함량이 동결처리구에서는 glucose와 fructose 함량이 상대적으로 높음을 보였다. 총폴리페놀 함량과 DPPH 유리기 소거능은 대조구보다 스팀 처리구에서는 높았고 동결 처리구에서는 낮았다. 이로써, 감잎의 수확 후 스팀 및 동결 전처리는 건조 감잎 열수 추출물의 수율, 색, 항산화능 및 성분 특성변화에 영향을 미치는 것이 확인되었다. 특히 동결처리는 분해와 갈변반응 촉진효과를 보였으며 이러한 효과가 필요한 경우에 유용할 것으로 판단된다.

사과장아찌 제조를 위한 전처리 공정의 최적화 (Optimization of Pre-treatment Process for Manufacturing Apple Jangachi)

  • 오철환
    • 한국조리학회지
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    • 제24권1호
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    • pp.105-113
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    • 2018
  • In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.

훈건 굴을 이용한 분말조미소재의 가공 및 품질안전성 (Processing and Shelf-life Stabilities of Flavoring Substances of the Smoke-Dried Oysters)

  • 공청식;지승길;최종덕;강정구;노태현;오광수
    • 한국수산과학회지
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    • 제39권2호
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    • pp.85-93
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    • 2006
  • This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

대구 건제품의 핵산관련물질 및 유리아미노산 함량 (Contents of Free Amino Acids, and Nucleotides and Their Related Compounds of Dried Cod)

  • 이영경;성낙주;정승용
    • 한국수산과학회지
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    • 제18권4호
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    • pp.333-338
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    • 1985
  • 저렴한 동물성 단백질의 급원인 냉동대구의 식품학적 기초자료를 얻기 위해 북양산 냉동대구육을 천일건조 및 열풍 건조시켜 1개월간 저장하면서 유리아미노산 및 핵산관련물질의 변화를 실험하여 다음과 같은 결과를 얻었다. 생시료에는 proline, histidine, lysine및 alanine의 함량이 가장 많았고, 천일건조시료, 천일건조 저장시료, 열풍건조시료 및 열풍건조 저장시료에는 glycine, histidine, lysine, proline 및 alanine의 함량이 가장 많았으며, 총유리아미노산의 함량은 저장중 현저히 증가하였다. 핵산관련물질의 함량은 생시료와 건조시료 및 저장시료 모두 inosine의 함량이 가장 많았으며, 다음으로 IMP의 함량이 많았다. 이상의 결과들로 미루어 볼 때 glycine, histidine, lysine, proline 및 alanine등의 유리아미노산과 핵산관련물질로서는 IMP등이 냉동대구를 원료로 한 대구 건제품의 맛에 중요할 구실을 할 것으로 추정된다.

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노란콩과 검정콩을 이용한 콩국수용 즉석 콩스프의 개발 (Development of Instant Soybean Soup for Soybean Noodles Using the Yellow and Black Soybean)

  • 강태수;공영준;홍거표
    • 한국식품저장유통학회지
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    • 제7권4호
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    • pp.384-388
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    • 2000
  • 본 연구는 콩국수용 즉석 콩스프를 개발하기 위하여 콩스프 가공을 위한 최적 조건을 검토하였다. 콩스프 가공은 원료 침지, 증숙, 탈피, 건조, 분쇄, 제품포장의 순으로 하였다. 최적 콩 침지조건은 $25^{\circ}C$에서 4시간이었고, 이때 단백질의 함량은 노란콩 21.97%, 검정콩 19.88%이었다. 증숙처리시간이 길어짐에 따라 수분함량에는 큰 변화가 없었으며, 10$0^{\circ}C$에서 15분간 증숙처리한 것이 관능검사에서 가장 양호하였다. 열풍건조시 노란콩과 검정콩의 단백질 함량은 43.40~44.18%이었으나 원적외선 건조시는 44.59~51.36%로 높은 함량을 보였다. 증숙콩의 건조후 관능검사 결과, 노란콩과 검정콩 모두 원적외선 건조기로 45$^{\circ}C$에서 5시간 건조하였을 때 가장 좋았고, 시판용 콩국수와 본 제품과는 관능검사에서 차이가 없었다. 콩국수를 위한 즉석 콩스프의 최적 농도는 콩스프 분말 50g에 물 1L이었다.

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합성수지 메탈시트와 3면겹침용 채움재가 공법화된 합성고분자계 시트를 이용한 건식화 방수기술에 대한 실험적 연구 (Experimental Study on Dry Waterproofing Technology Using Synthetic Polymer Sheet Comprised of Synthetic Resin Metal Sheets and Tri-Layered Filler)

  • 구자응;김범수;이정훈;송제영;오상근
    • 한국건축시공학회:학술대회논문집
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    • 한국건축시공학회 2017년도 추계 학술논문 발표대회
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    • pp.139-140
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    • 2017
  • This technology employs a method of forming a single-ply PLUS waterproofing sheet layer comprised of applying a single-ply synthetic polymer layer on a vibrating structure (steel frame, RC) or an inclined surface by using a T joint lap-filling coil and an embedded metal coated sheet. The T - joint reinforcing lap-filling coil was used to block the ingress channel of the rainwater by applying the material in the vulnerable area where the three sides of the waterproof sheet overlapped. Conventional waterproofing techniques have a problem in that the waterproof sheet is pierced because the end portion of the waterproof sheet applied to the vertical portion is fixed by a nail, and the sealant applied to the end portion of the sheet cannot easily secure long-term waterproof durability due to the influence of the external environment. Therefore, the developed technology secured the waterproof durability against the vertical part by using the embedded metal sheet. In addition, automatic hot-air fusing is used to improve the quality of waterproof construction and point fixation method using fixed hardware. This is a technology that is not significantly restricted in the high degradation level regions of domestic waterproof construction environments in Korea such as low-temperature environment, wet floor.

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피조개의 이용에 관한 연구 1. 피조개 분말수우프의 제조 및 저장중의 품질안정성 (Studies on the Utilization of Arkshell 1. Preparation and Quality Stability during Storage of Powdered Dried Arkshell for Instant Soup)

  • Kim, Hee-Yun
    • 한국식품위생안전성학회지
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    • 제3권4호
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    • pp.217-223
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    • 1988
  • For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

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패류 건제품의 향기성분에 관한 연구 1. 건조가공에 따른 패류의 함질소화합물의 조성변화 (Flavor Compounds of Dried Shellfishes 1. Changes of Nitrogenous Compounds in Shellfishes During Drying Process)

  • 제외권;김영숙;이종호;정병천
    • 한국수산과학회지
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    • 제29권4호
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    • pp.546-555
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    • 1996
  • 패류건제품의 가공 및 저장중의 flavor의 형성에 관련되는 각종 질소화합물의 함량변화를 조사하였다. 홍합, 바지락 및 굴의 생시료에서는 ATP, ADP 및 AMP의 함량은 낮았고 IMP와 inosine의 함량은 높게 나타났다. TMAO함량은 생시료에서는 높았으나 배건시료에는 크게 감소하였고, TMA함량은 TMAO의 경우와 상반된 경향을 나타내었으며 열풍건조시료의 저장중에는 TMAO의 감소 및 TMA의 증가량은 적었다. 생시료중의 glycinebetaine의 함량은 참치, 고등어 등의 어류에 비하여 월등히 높은 값을 나타내었고, 자숙 및 배소에 의한 감소는 적었으며 hormalin과 trigonelline의 함량은 자숙 및 배소에 의하여 크게 감소하였다. 홍합, 바지락 및 굴에서는 각각 29종의 유리 아미노산 및 아미노산 유도체가 분석되었는데 주요 아미노산은 glycine, alanine, arginine, glutamic acid 및 lysine등이었으며 자숙후와 건조후에는 대부분의 아미노산의 함량이 크게 감소하였다.

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