• 한국농공학회지
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• 제26권3호
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• pp.81-89
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• 1984

To examine the moisture adsorption and permeability characteristics, weathered granite soils of different degrees of weathering, cultivated upland soils and sands of Han-river were sampled. The results are as follows: 1. In case that the mother rock was same, the pF values under same moisture content decreased according as the grain size of soil became finer by the weathering process. 2. In case that the mother rock was different, the pF value varied by the behavior of clay minerals, and the cultivated upland soils showed more sensitive reaction than sands and fresh granite soils. 3. The pF value changed by the difference of primary moisture content and also influenced by soil structure, testing method and etc. 4. The pF value and compaction curve had close relation, however under same moisture content, the pF value decreased by the increment of density. 5. The permeability depend on the available void ratio between the soil particles according to the degree of weathering, and the pF value of available void water between the soil particles which related directly to permeability was about 3.3 except the void water holded in the soil particles. 6. As the above, the pF value and permeability were differentiated by degree of weathering, primary moisture content, density and etc. Therefore it is considered unreasonable to define uniformly by soil texture.

• Journal of the Korean Wood Science and Technology
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• 제23권1호
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• pp.28-34
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• 1995

Korean pine(Pinus koraiensis S. et Z.) is an economically important species in Korea because it will be harvested largely within next 20~30 years. The purpose of this study was to investigate changes in green moisture content, specific gravity and shrinkage in the stems of a Korean pine trees to provide fundamental information for technical processes. The followings are the results of this study. 1. There were about 110% differences in the heartwood and sapwood' green moisture contents (heartwood=59.5%; sapwood=170.6%). 2. There were no significant differences in average volumetric shrinkage between heratwood and sapwood, even though there were significant differences in moisture contents between them. Therefore, moisture content did not significantly influence on the shrinkage. 3. There was no significant relationship between height and shrinkage in heartwood. However, in the sapwood, shrinkage was highly correlated with the height. 4. Shrinkage levels were the most significant in south-bound direction and least significant in north-bound direction in both heartwood and sapwood. 5. There was a positive correlation between specific gravity and shrinkage in the sapwood. However, no such a relationship was found in the heartwood.

• 한국식품과학회지
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• 제21권3호
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• pp.360-363
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• 1989

콩을 상대습도 57-86%, 온도 $16^{\circ}-34^{\circ}C$에서 100시간 저장할 때, 콩의 초기홉습은 다음 식으로 표시되었다. log dw/dt=b log t+log a. 여기에서 w는 수분함량(%), t는 시간이다. 식으로부터 계산한 저장시간(t)에 따른 수분함량(w)은 실측치와 잘 일치하였다. 초기 흡습속도의 활성화에너지는 상대습도에 상관없이 15,500cal/g-mole 정도이었고 시료간에 큰 차이를 보이지 않았다. 저장온도 $16^{\circ}-28^{\circ}C$에서의 콩의 흡습속도는 다음과 같이 표시될 수 있었다. log(log dw/dt)=-15,500/2.303 RT.

• 한국수산과학회지
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• 제16권3호
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• pp.247-254
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• 1983

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

• 한국지반공학회논문집
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• 제18권3호
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• pp.13-21
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• 2002

0.5% ~ 4.0%의 함수비를 가진 습윤모래의 인장강도 변화를 조사하기 위하여 개발된 인장 시험기를 이용한 일련의 실험을 수행하였다. 이러한 실험을 통하여 함수비, 상대밀도, 세립자 함유량 및 Precompression수준에 따라 모래의 인장강도는 변화하는 것으로 조사되었다. 함수비와 세립자 함유량이 증가함에 따라 인장강도는 증가하는 것으로 나타났다. 특히, 상대밀도가 증가함에 따라 인장강도의 증가 경향은 더욱 분명하게 나타났다. 그러나, 인장강도에 대한 상대밀도와 세립자의 효과는 실질적으로는 함수비에 따라 결정됨을 알 수 있었다. 낮은 함수비(w < 0.5%) 에서 모래의 인장강도에 미치는 상대밀도와 세립자의 영향은 감소하는 것으로 나타났다. 또한, 인장강도에 미치는 Precompression 효과도 실질적으로는 함수비에 의해 결정되며, Precompression의 크기와 기간의 영향은 상대적으로 적게 나타났다.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.199-209
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• 2024

This study explored how temperature, time, and moisture content affect the rheological properties (apparent viscosity, flow behavior index, and consistency coefficient) of stored tomato and pepper purees. These purees were prepared with moisture contents of 85%, 90%, and 95% (w/v) using the hot-break method and tested over 6 days at 2-day intervals and temperatures of 5℃, 10℃, and 15℃. Results displayed distinct ranges for apparent viscosity, consistency coefficient, and flow behavior indices: tomato puree (2,519.9-4,324.6 mPa·s, 258.0-550.6 mPa·Sn, 1.80-0.48) and pepper puree (2,105.6-4,562.0 mPa·s, 268.4-580.4 mPa·Sn, 0.22-0.48). The temperature and storage time had significant (p≤0.05) effects, but moisture content did not affect these properties. Flow behavior and consistency coefficients demonstrated relative variation with apparent viscosity, indicating pseudoplastic behavior. Optimal processing and storage conditions were identified within specific ranges: 13.21-14.42℃ for 2 days with 92.22-94.23% (w/v) moisture content for pepper, and 8.42-11.77℃ for 2-6 days with 85% (w/v) moisture for tomato.

• 한국포장학회지
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• 제11권2호
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• pp.91-96
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• 2005

Determination of safety factor of corrugated fiberboard boxes used for agricultural products is very complicated process due to nature of living products. Moisture content is one of the most critical factors to determine overall physical strength of paper, so its influences on strength properties of corrugated board made from different raw materials must be quantified. The results obtained from the study were summarized as follows; 1. Results show a detrimental effect on bursting strength and compressive strength of liners with increasing relative humidity of environment and moisture content of liners. 2. The relevance of equilibrium moisture content at varying relative humidity levels was proved and its relationship was used as an important factor to estimate box compression strength. 3. Test results was statistically used for establish the relationship between relative humidity and moisture content of liners. Estimated compression strength of boxes at varying moisture content was similar to results of theoretical equations such as Kellicutt's. Further study could be carried out in order to determine a optimum safety factors of various corrugated board boxes for agricultural products.

• 한국농촌건축학회논문집
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• 제22권3호
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• pp.33-40
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• 2020

Wood is one of the main materials of wooden building. Hanok also uses wood as its main component. Recently, Hanok continues to be built. Wood is affected by the climatic environment. The growth of decay bacteria is activated at more than 80% relative humidity. The microclimate environment and moisture content were measured for architectural cultural properties that have been maintained for a long time as a wooden building. The method analyzed the measured data by distinguishing between cloudy and sunny days. In the case of the old house, Anchae moisture content was higher than that of Sarangchae. This seems to be due to the narrow front yard or the planting of trees. The microclimate environment inside the house began to decrease in humidity from 8 am. According to the survey data, the relative humidity was less than 80% from 9 am when there was wind around 4-6 am. It appeared an hour earlier than in the absence of wind. As a result, the time interval for dehumidifying of wood was widened. Therefore, the wooden building is open to the front so there is airflow under the eaves during the daytime and wind in the morning appear to be alternatives in order to lower the moisture content.

• Journal of Electrical Engineering and Technology
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• 제11권2호
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• pp.446-454
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• 2016

In this paper, we present experimental results of the soil discharge characteristics as a function of moisture content when a 1.2/50-㎲ lightning impulse voltage is applied. For this study, laboratory experiments were carried out based on factors affecting the transient behavior in soils. The electrical breakdown voltages in soils were measured for a 0-6% range of moisture content for sand and a 0 - 4% range of moisture content for gravel. A test cell with semi-spherical electrodes buried face-to-face in the middle of a cylindrical container was used. The distance separating the electrodes is 100 mm. As a result, the time-lag to breakdown in soils decreases as the amplitude of applied voltage increases. The time-lag to initiation of ionization streamer is decreased, with an increase in the moisture content. However, the formative time-lag is rarely changed. The behavior of soil discharges depend not only on the type of soil and its moisture content but also on the amplitude of the impulse voltage. When the test voltage is applied repeatedly, electrical breakdown occurs along different discrete paths, leading radially away from the injected electrode. i.e., the fact that the ionization streamers propagate in different paths from shot to shot was observed.

• Food Science and Biotechnology
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• 제16권5호
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• pp.832-835
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• 2007

Moisture content of normal, waxy, and high amylose com starches was adjusted to 10-35%, and irradiated in a microwave oven. The effect of microwave irradiation on the crystalline structure of starch was measured by using a differential scanning calorimetry (DSC), and X-ray diffractometry. Pasting viscosity profile was also determined by using a rapid viscoanalyzer (RVA). For all the 3 types of starches tested, the rate of temperature increase by the microwave irradiation was faster and more rapidly reached the maximum temperature of the pressure bomb ($120^{\circ}C$) when the moisture content was higher. X-ray diffraction and DSC data revealed that the microwave irradiated starch underwent partial disruption of crystalline structure. RVA studies showed that the irradiation caused significant reductions in maximal viscosity and breakdown, whereas pasting temperature was increased. Overall trends revealed that the microwave irradiation on the starch containing limited moisture content (less than 35%) provided the effects similar to the heat moisture treatment. These effects became more significant when the moisture content was higher. Compared to waxy com starch, normal, and high amylose com starches appeared to be more susceptible to the microwave irradiation.