• Journal of Soil and Groundwater Environment
• /
• v.10 no.3
• /
• pp.46-51
• /
• 2005

This study was to evaluate sorption and biodegradation rate affecting the natural dissipation of chlorinated volatile organic compounds (CVOCs) in surface soil. To show the effect of sorption and biodegradation on the natural dissipation of 1,1,1-trichloroethane (TCA), trichloroethylene (TCE) and tetrachloroethylene (PCE), three types of vial experiments were employed; (1) sterilized, (2) non-sterilized, (3) non-sterilized/substrate enriched. Also three moisture contents was applied to find the moisture effect in each vial; (1) wilting point (12%, w/w), (2) field capacity (29%, w/w), (3) saturation (48%, w/w). The results suggested that keeping the soil moisture content at field capacity was desirable for TCA and TCE natural dissipation in the vial study.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.4
• /
• pp.476-483
• /
• 1993

The moisture sorption characteristics of commercially produced seasoned dried layer (Porphyra yezoensis) was investigated by measuring sorption isotherms. The laver and two kinds of desiccant (silica gel and zeolite based desiccant) were used at temperatures of 30, 40 and 5$0^{\circ}C$ respectively using the method of saturated salt solution. Time to reach the equilibrium moisture content at each temperature and relative humidity varied from 4~6hr for the laver to 20~25hr for the silica gel and 43~46hr for the zeolite. The isotherms of the layer and the desiccants showed the characteristic sigmoidal curve. Monomolecular layer moisture content calculated using the BET equation at each temperature (30, 40, 5$0^{\circ}C$) were 5.26, 4.46 and 3.49% (d.b.) for the laver, 17.32, 15.24 and 12.89% (d.b.) for the silica gel, 16.89, 14.92 and 14.44% (d.b.) for the zeolite, respectively, Both desiccants showed higher values of the monomolecular layer moisture content than the laver. In all cases, the monomolerular layer moisture contents were decreased linearly as the temperature was increased in the experimental ranges. Water vapor transmission rate of the packaged material was also influenced by the temperature, which could be explained by the Arrhenius equation.

• Korean Journal of Food Science and Technology
• /
• v.19 no.2
• /
• pp.176-180
• /
• 1987

The sorption characteristics of dried garlic flakes stored at various relative humidity and storage temperature were studied. At low relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the flakes were browned by higher equilibrium moisture content. The flakes were browned at relative humidity above 67% at $20^{\circ}C$ and $35^{\circ}C$, above 84% at $5^{\circ}C$, respectively. The moisture contents of monolayer value for the flakes were ranging from 5.80% to 6.20% (DB) with varying temperatures. And the necessity of moisture-proof packaging material suggested for the long term storage of the flakes because the lower moisture content and storage temperature, the higher driving force of wetting. Regression equation for browning rate prediction with relative humidity and storage temperature of the flakes was determined.

• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.817-823
• /
• 1990

The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.

• Korean Journal of Food Science and Technology
• /
• v.17 no.2
• /
• pp.101-106
• /
• 1985

Dried soymilk residue(SMR) which was prepared by washing with ethanol and acetone, followed by drying at $60^{\circ}C$ was investigated for its sorption characteristics and the relationship between moisture content and water activity when it was mixed with wheat flour. During storage at $20^{\circ}C$ and various RH, an excess sorption phenomena was observed for solvent treated and dried SMR before equilibrium reached. A simple equation of log(dw/dt)=b log t+log a, where t is storage time(hr) and w is %$(H_2O)$ was drived for sorption or desorption rate of dried SMR at RH range of 12%-92%. From sorption isothermifigure, the moisture content(Mi) could be calculated from water activity by the equation of Mi=b Aw+a. The proposed equation was proved to have better fitness than those of the Smith isotherm equation or Lang and Steinberg equation for the mixture of dried SMR and wheat flour.

• Journal of Ginseng Research
• /
• v.18 no.3
• /
• pp.196-199
• /
• 1994

A study was designed to investigate the sorption characteristics of binary mixture of red ginseng powder and maltodextrin(DE-17) or lactose stored at various relative humidities ranging from 52% to 93%. At low relative humilities below RH 67%, the sorption equilibrium was easily achieved, whereas at higher relative humidity values over 75%, all of the mixtures tended to absorb moisture continuously with an increase in storage time. A linear equation of log(dw/dt): a log(t)+ log b was found to be valid between the sorption rate and storage time with respect to storage humilities. A linearity was also found between log(1-Aw) and the amount of water absorbed over the Aw range of 0.52∼0.93 and the slope was affected by the kind of sugar added with that of red ginseng powder and maltodextrin mixture being the smallest.

• Korean Chemical Engineering Research
• /
• v.47 no.3
• /
• pp.373-379
• /
• 2009

Cesium carbonate was used as an adsorbent to capture carbon dioxide from gaseous stream of carbon dioxide, nitrogen, and moisture in a fixed-bed to obtain the breakthrough data of $CO_2$. The deactivation model in the non-catalytic heterogeneous reaction systems is used to analyze the sorption kinetics among carbon dioxide, carbonate, and moisture using the experimental breakthrough data. The experimental breakthrough data are fitted very well to the deactivation model than the adsorption isotherm models in the literature.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.14 no.4
• /
• pp.189-193
• /
• 1981

An apparatus for continuous measurements of sorption isotherm of dried food was manufactured to shorten the time required for equilibration. The apparatus was so designed that the temperature, air velocity and relative humidity in the experimental chamber could be controlled. The use of dynamic stream of conditioned air with a velocity of 0.2m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muscle at $25^{\circ}C$. The mean time necessary for the equilibration of dried filefish muscle at the water activity of a given state to a higher water activity was about 45 hours. The monolayer moisture content of dried filefish muscle calculated from BET-equation was 0.092 kg water /kg dry matter at $25^{\circ}C$.

• Proceedings of the Korea Concrete Institute Conference
• /
• 1992.04a
• /
• pp.13-18
• /
• 1992

Moisture movement which is controlled by water potential and permeability of concrete is a very important phenomenon which affects the shrinkage of concrete. Thermocouple psychrometer were used to measure the moisture potentials in concrete. Based on the measured moisture potentials, three method have been proposed to calculate hycraulic conductivity and diffusivity. And also the hystresis of sorption isotherm due to drying and wetting cycle has been crawn.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.3
• /
• pp.281-283
• /
• 1991

The effect of temperature on hysteresis of rough rice grown in Korea was investigated. The maximum hysteresis effect of Chucheongbyeo paddy rice at 5$^{\circ}C$ amounted to an average 1.7% moisure content. However, their values at $25^{\circ}C$ and 4$0^{\circ}C$ averaged 1.2% and 0.7% moisture, respectively. It may be suggested that the exteents of hysteresis are affected by the temperature of hysteresis are affected by the temperature of adsorption and desorption.