• Food Science and Biotechnology
• /
• v.18 no.1
• /
• pp.202-206
• /
• 2009

Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and $90^{\circ}C$). Drying curve of the noodle showed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress in drying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatly influenced by the drying temperature. The effective diffusion coefficients ($D_{eff}$) were determined by the diffusion model and their temperature dependency was determined using an Arrhenius equation. The activation energy ($E_a$) values for the drying of the noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those of pasta or Japanese udong dehydration.

• Journal of Advanced Marine Engineering and Technology
• /
• v.24 no.4
• /
• pp.427-434
• /
• 2000

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects; (1) much energy loss happens due to the discharge of hot air during the drying process, (2) control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3) high temperature of foods in drying process brings about the production of low-grade drying products. Vacuum drying takes advantage of energy saving and mass production because it reduces the drying time by increasing the drying rate under low temperature condition. The aim of this paper is to develop the low temperature vacum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation.

• Journal of Biosystems Engineering
• /
• v.7 no.1
• /
• pp.42-52
• /
• 1982

This study was intended to develop a cost function for the natural air in-bin drying: system which could lead to an optimization of the drying system cost. Based on the cost function developed, a series of simulated drying tests were conducted with 10-year weather data (1970~1979) for 7 different regions by applying an appropriate levels of system factors. System performance factors treated in this study were initial moisture content, airflow rate, bin diameter and grain depth. An optimization procedure to find the least cost system was developed as follows: First, the worst year of the past decade was determined in consideration of the dryiang time and maximum dry matter loss. Second, the minimum airflow rate for a fixed bin diameter and grain depth was determined. Third, the optimum grain depth was found for the minimum airflow rate with different initial moisture contents and bin diameters. The results obtained in this study are summarized as follows: 1. The optimization procedure developed in this study was able to reduce the time and efforts significantly. 2. Optimum values of drying parameters including airflow rate, grain depth, and fan size were determined for different initial moisture contents and bin diameters in each region. The results are shown in Tables 3 to 9. 3. Optimum grain depths decreased as the initial moisture content and airflow rate increased. 4. Drying time for the least cost system should be reduced with higher initial moisture content and lower drying potential to prevent grain spoilage. 5. The fixed cost was 65 to 75 percent of the total system cost and the variable cost was 25 to 35 percent. To reduce the fixed cost it is desirable to use a drying bin 2 or 3 times a year.

• Food Science and Preservation
• /
• v.2 no.1
• /
• pp.155-161
• /
• 1995

We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.1
• /
• pp.107-110
• /
• 1982

Fixed bed drying method was selected to reduce the initial drying time of squid and the effects of drying air temperature and bed height on the drying rate were investigated, with following results. 1. The drying rate in the fixed bed dryer was faster than that of natural convection type dryer heated indirectly and that of hot air dryer heated directly. 2, Shirai-equation was applicable to squid being dried. Using the equation, drying rate constant obtained was as shown in table 1.

• Journal of Forest and Environmental Science
• /
• v.10 no.1
• /
• pp.38-48
• /
• 1994

This study was carried out to estimate drying schedule of Fagaceae four species grown in Kangwon-Do by oven-drying at $100^{\circ}C$ which aimed to elucidate the characteristics such as current moisture content, drying process, initial check, collapse and internal check during drying. The results were summerized as follows ; Current moisture content of each board showed a rapid drying curve with the hight initial moisture content of board and species with the high initial moisture content took long to do drying. Appearance of checks for Quercus variabilis were extremely severe and estimated schedule was $T_5-C_2$. The shrinkage rate of grain direction was in the order of tangential direction > radial direction > longitudial direction and the shrinkage rate of oven-drying at $100^{\circ}C$ was bigger than normal shrinkage rate.

• Food Science of Animal Resources
• /
• v.42 no.3
• /
• pp.411-425
• /
• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• Journal of Biosystems Engineering
• /
• v.6 no.1
• /
• pp.83-92
• /
• 1981

A simulation model of natural air drying to predict the changes of the grain moisture content and dry matter loss of rough rice was developed by the application of mass diffusion theory. A series of simulated drying tests was conducted using the 10 year weather data (1970-1979) obtained from Cheongju, Chuncheon, Daegu, Daejeon, Jeonju, Jinju and Suweon in Korea. System performance factors treated in this study were initial moisture content, airflow rate, bin diameter and grain depth. The results obtained in this study are summarized as follows: 1) The simulation model used in this study was validated with actual experimental results and was applicable to the natural air drying of rough rice. 2) Minimum airflow rates for safe drying were determined for different initial moisture contents and regional weather conditions as shown in Table 6. 3) Equations for estimating drying time and dry matter loss in terms of airflow rate and initial moisture content were derived in the form of an exponential function. 4) These results show that the natural air drying system of rough rice is feasible in Korea even for the poorest drying condition.

• Journal of Biosystems Engineering
• /
• v.19 no.2
• /
• pp.112-123
• /
• 1994

At present, no appropriate drying conditions can be found for the heated-air drying of mushroom in Korea. Usually, mushroom is being dried at the temperature range of 40 to $50^{\circ}C$ until the moisture content reaches 10~13% (wb). However, drying characteristics of the mushroom should be investigated for quality improvement and efficient drying operation of the mushroom. The results of this study may be summarized as follows ; 1. The effect of air temperature on the rate of drying was greater than that of relative humidity for drying of mushroom, and the rate of drying was increased with increase in the air temperature. 2. Drying rate for Shiitake mushroom showed falling-rate period of drying without constant-rate period of drying. Drying rate for Oyster mushroom showed a short constant-rate period at the initial stage of drying process, and followed by falling-rate period of drying. 3. Exponential and App.-Diffusion models were found to describe well the drying process of Shiitake mushroom. Exponential and Thompson models for Oyster mushroom in which Thompson model was the most suitable for Oyster mushroom. 4. The equilibrium moisture content of the mushroom decreased with decrease in the air temperature and increase in the relative humidity. In room condition($20^{\circ}C$, 54% RH), the calculated values of the equilibrium moisture content showed 11.17% for Shiitake mushroom and 13.19% for Oyster mushroom, respectively.

• Journal of Forest and Environmental Science
• /
• v.11 no.1
• /
• pp.50-60
• /
• 1995

This study was carried out to estimate drying schedules of Larix Leptolepis and Pinus koraiensis by oven-drying at $100^{\circ}C$ which aimed to elucidate the characteristics such as current moisture content, drying process. initial check, collapse, internal check and drying rate during drying following each board thickness (2, 3. 4, 5, 6cm). the results were summerized as follows; Current moisture content of each board showed a rapid drying curve with the decrease of board thickness. At 20% moisture content, the drying rate of Larix leptolepis was higher than that of Pinus koraiensis and the drying rate of boards was lower with the increase of board thickness. From the estimated drying schedules. the initial conditions of drying of Larix leptolepis had to be milder than those of Pinus koraiensis and the boards thickness of 5cm, 6cm had to be most mild conditions.