• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.30-40
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• 1981

The moisture sorption and desorption isotherms of various tobaccos were obtained over a relative humidity range from 0 to 90% at $20^{\circ}C$ and $30^{\circ}C$. The hysteresis effect, constant and rate of moisture sorption and desorption, monomolecular-layer moisture content, and specific surface area were analyzed from the obtained data. The moisture sorption and desorption isotherms showed a different characteristics for different tobacco varieties. At a lower humidity range below 50% RH, Burley tobacco had higher moisture sorption and desorption figures than Hicks and Basma, while, at a higher humidity range above 50% RH, Hicks had higher values than the others. The hysteresis effect of tobacco were greater in an intermediate humidity range (40-70% RN), and Basma showed a greater effect than the others. The sorption and desorption constant (K) increased with temperature, but decreased with RH, and Burley tobacco had larger K values, while Hicks had smaller K values than others. The sorption and desorption rate of Burley tobacco were greater than the other tobaccos. The monomolecular-layer moisture was 27.8 and 51.4mg/g, and the specific surface was 101 and $186m^2/g$, for Basma and Burley, respectively.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.43-49
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• 2004

This study was carried out to investigate moisture sorption and desorption characteristics followed by tobacco type. Experiments were performed at various temperature(5, 15, 25, 40 $^{\circ}C$) and relative humidity range (11～84 %) controlled by saturated salt solution. Regression equation was obtained to predict equilibrium moisture according to various relative humidity, temperature and tobacco types. The obtained regression equation showed high $R^2$(above 0.95) and predicted accurate equilibrium moisture. Equilibrium moisture contents declines in the following order when a relative humidity is 50 % or above: expanded stem, flue-cured, expanded tobacco, reconstituted tobacco, USA flue-cured, orient, burley. To maintain 13 % moisture of each tobacco type in the range of 5～40 $^{\circ}C$ it is recommendable to control relative humidity 49～56 % for expanded stem, 50～57 % for flue-cured, 54～61 % for USA flue-cured, 56～60 % for reconstituted tobacco, 57～62 % for expanded tobacco, 58～64 % for orient and 58～65 % for burley, respectively. It means that the relative humidity of each tobacco type should be differently controlled to maintain the same moisture under the same temperature. In the range of 5～25 $^{\circ}C$, the lower temperature showed the higher equilibrium moisture content.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.9
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• pp.1151-1158
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• 2013

Knowledge of the moisture sorption properties of a material is essential for optimal material development and analysis of the delamination failure caused by vapor pressure at the interlayer during the manufacturing process of integrated packaging devices. In this paper, both temperature dependent absorption and desorption properties according to temperature and humidity model are parameterized and the effects of water activities and temperature are discussed. The activation energy obtained from the parameterized diffusivity determines the acceleration factor for the equivalency of moisture sorption levels, which enables the effect of moisture diffusivity on the equivalent elapsed testing time required for evaluating the reliable life time to be estimated. The acceleration factor evaluated at the reliability testing standard of the flexible packaging module is exampled.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• Journal of the Korean Wood Science and Technology
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• v.19 no.4
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• pp.52-61
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• 1991

In this paper, the difference of the property of absorption and desorption for five species in semi-steady state are studied. The species used are listed in Table 1 and the dimension of specimen was $8\times8{\times}T$(Tangential direction)cm and tested in various conditions. A change of average moisture content with time were measured in each cycles. The results obtained are summarized as follows. When the relative humidity in air was maximum or minimum, the distribution of moisture In wood of all specimens were illustrated by exponential curves of decrease or increased from lace 10 center of wood. From the consideration of coefficient of decrease(C), the amount of moisture change of spruce was larger than the others. The pheonomenon was considered no relation to the specific gravity in air dry, but the wood structures. The velocity of the absorption and desorption for species decreased in the order spruce(Picea sitchensis) neodobam(Fagus crenata), solsong(Tsuga heterophylla), meranti(Shorea sp.) and kaesoo(Cercidiphyllum japoicum). In case of constant temperature and water vapor pressure is changed. the amount of absorbed moisture was larger than that of constant water vapor pressure and temperature vaned. In this fact, it is considered that the property of sorption of wood is strongly influenced by vapor pressure gradient than temperature gradient.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.530-532
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• 1990

The moisture sorption behaviors of dry corn(DC). dry-corn (DCC) and soaked-rooked corn(SCC) at $25^{\circ}C$ were analyzed. The corn was soaked in water at $26^{\circ}C$ for 8hr. The cooking times for DCC and SCC were 30 and 20min. respectively, at $80^{\circ}C$. Desorption occurred for DC and DCC at RH below 23% and SCC at RH below 33% during storage. Moldiness was observed in all samples at RH 97%, after 192hr for DC and 288 hr for both DCC and SCC. At the same water activity. SCC sample had the highest moisture content, followed by DC. The SCC sample had the highest monolaver value and sorption heat. Stability isotherms indicated that DC and SCC had better storability than DCC.

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

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.398-402
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• 1989

Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at $106-121^{\circ}C$ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were $13.3^{\circ}C$ and $12.8^{\circ}C$ respectively.

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

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.418-421
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• 2000

A model was developed to describe the microbial decontamination of diesel contaminated soil in a soil column. The biodegradation rate of diesel in nature depends on temperature and the pH of soil, availability of nutrients, oxygen and water. The soil moisture content is one of the essential factors because it characterizes the availability not only of water to microorganisms but also of oxygen and nutrient dissolved in soil. In this work, the rate of biodegradation was modeled by coupling Michaelis-Menten kinetics for the aqueous-phase solute with adsoption-desoption equation for diesel sorption and desorption from soil.