• 한국식생활문화학회지
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• 제18권5호
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• Computers and Concrete
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• 제8권4호
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• pp.389-399
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• 2011

The increasing concern for reinforced concrete structure durability has been justifying in many ways in the last few decades. However, there is no perfect durability test method till now. In this research an alternative method, which is based on the cumulative moisture loss percent of the concrete specimens after oven-drying, was proposed to estimate the durability performance of the concrete. Two temperatures were considered for the oven-drying tests: $100^{\circ}C$ and $200^{\circ}C$. Test results showed that oven-drying at $200^{\circ}C$ was obviously an unsuitable procedure to preserve the fragile microstructure of cement-based materials. By contrast, experimental results through oven-drying at $100^{\circ}C$ allowed estimating the moisture loss percent of cement-based materials in a more rational manner. Moreover, the magnitudes of the cumulative moisture loss percent obtained from oven-drying tests at $100^{\circ}C$ for 48 hours have good correlations with the data of other well-known methods, namely, electrical resistance test, water permeability test, and mercury intrusion porosimetry test. This investigation established that regarding the oven-drying test as one of the tests for evaluating the potential durability of concrete is considerably practicable.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.1429-1434
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• 2009

Recently electronic circuit pattern printing technologies like antennas of RFID process are paid attention. oven drying system is being used since drying and curing time of RFID Tag Gravure printing normally takes from 5 minutes and up to 30 minutes long. In this case the parental material which is of a sheet shape is possible, however, for a massive and a continuous production drying and curing process must be done on-line. This research compared and analyzed the an oven type drying device and a traditional hot-air drying device. Considering the experiment result, the cell depth that shows low resistivity, which doesn't consider the pattern difference, is $31{\sim}33{\mu}m$. Also, oven drying system showed some resistivity after around 120 seconds of drying time, and showed much better performance in minimum resistivity compared to the hot-air drying system.

• Journal of the Korean Wood Science and Technology
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• 제29권4호
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• pp.16-24
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• 2001

함수율은 목재의 효율적인 가공을 위한 기본적인 정보 중에서 가장 중요한 것의 하나이다. 그러나 기존의 열풍식 전건법으로는 수 시간에서 수일이 소요될 정도로 매우 긴 시간이 소요되므로 산업현장에서 적용하기에는 불편하다. 본 연구에서는 가정용 마이크로웨이브 오븐을 응용하여 수 분~수십 분내에 목재 시편의 함수율을 전건법에 의해 측정할 수 있는 기술을 개발하고자 하였다. 국산 3수종에 대하여 마이크로웨이브-전건실험을 수행한 결과 일반 열풍식 전건법에 비하여 전건시간을 1/7~1/10 수준으로 크게 줄일 수 있었고 일반 열풍식 전건법 과 비교하여 전건상태에서 0.1~0.2 g 정도의 편차만 나타내어 함수율 및 전건무게를 신속하고 정확하게 얻을 수 있도록 해주므로써 효율적인 목재건조를 수행하는데 도움이 될 것으로 기대된다.

• 한국지반환경공학회 논문집
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• 제12권5호
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• pp.5-12
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• 2011

지반공학적으로 흙의 함수비는 흙의 역학적 거동특성을 예측할 수 있는 중요한 인자이다. 통례적으로 흙의 함수비는 $105^{\circ}C$ 건조로에서 16~24시간 동안 건조해 함수비 값을 구한다. 현재 이러한 방법은 가장 보편적인 방법이며 많은 실험 데이타가 축척되어 있으나, 동시에 현장에서 사용하기에는 많은 시간을 필요로 하고 문제 발생 시 신속한 대책마련이 어렵다는 단점이 있다. 최근 이러한 문제점을 보완하기 위해서 외국의 실험규정(ASTM, JGS)에서는 microwave oven을 이용한 함수비 측정법이 제정되어 있다. 또한 microwave oven에 의한 함수비의 신뢰성 평가에 관한 연구도 많이 이루어지고 있다. 본 연구에서는 주문진표준사, 카올리나이트, 벤토나이트, 화강풍화토, 유기토 등을 대상으로 microwave oven을 이용한 함수비 측정방법의 타당성을 확인했다. 신뢰성에 영향을 미치는 인자에 대해서 분석하고 신뢰성을 높이기 위한 방법에 대해서 고찰하였다.

• Journal of the Korean Wood Science and Technology
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• 제9권3호
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• pp.24-30
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• 1981

This experiment was carried out to determine the drying time from green to oven dry and estimate the moisture content of wood, such as red lauan (Shorea Spp.), Douglas fir (Pseudotsuga menziesii), Birch (Betula platyphylla), and oak (Quercus aliena), at various thickness, paralleled to fiber, of specimen for M.C. by oven dry method (100-105$^{\circ}C$). The results obtained are summarized as follows: 1. The drying time from green to oven dry decreases as the thickness of specimen for M.C. becomes to be thined, and that time at 10mm thickness are 14 hrs, for birch wood and 24 hrs, for oak wood. 2. The relative formulae between thickness (X) of specimen for M.C. and drying lime (Y) from 12% to oven dry are showed in Fig. 3. 3. The M.C. based on the weight of specimen for M.C. at t% can be obtained from the formula (2), and the drying time to 1% are shorter than that time to oven dry by approximately three times.

• Journal of Nutrition and Health
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• 제8권4호
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• pp.27-32
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• 1975

This investigation was designed to determine the influence of drying methods on the chemical changes in red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of carotenoid pigments, capsaicin, and vitamin C. The results were as follows; 1. The total carotenoid content of sun-dried sample was more significantly in creased about 4% than that of the fresh sample, but both samples dried in oven were decreased about 30%. Among carotenoid groups, diol-polyol group was chiefly increased, and both samples dried in oven were decreased in the same trend; $17{\sim}18%$ reduction was found in hydrocarbons and monols and $36{\sim}38%$ was in diol-polyols. 2. In Capsaicin content in red pepper, the sun-dried sample was increased about twice of that of the fresh sample and both samples dried in oven were also tended to increase. 3. High reduction of vitamin C content was found in each treatment; 76% for the sun-dried and 89% for the oven-dried samples, respectively.

• 한국식품영양학회지
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• 제22권2호
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• pp.192-198
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• 2009

Cheongkukjang is a traditional fermented soybean food in Korea that is used in the manufacture of functional foods. This study was conducted to assess vitamin contents and sensory qualities of powdered Cheongkukjang dried by oven drying, far-infrared drying and freeze drying. Vitamins $B_1$, $B_2$, $B_6$, E, niacin and pantothenic acid were detected using all drying methods. However, vitamin D was not detected in the oven drying samples, and was most prevalent($82.47{\mu}g$/100 g) in the far-infrared drying samples. The sensory characteristics included color, off flavor, salty taste, bitter taste, sweet taste, roasted taste and after-taste. Oven drying and freeze drying samples exhibited highest and lowest color scores(5.62 and 2.0, respectively). Oven drying samples also exhibited the highest roasted taste score(4.76), although not significantly different from far-infrared drying samples(4.0, p<0.05), while the score of freeze drying samples(2.38) was significantly different from the other methods(p<0.05). It is concluded that freeze drying is most suitable.

• 한국식품영양학회지
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• 제13권2호
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• pp.152-157
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• 2000

In order to select the optimum drying method for the production of cinnamon extract, water extract and 70% ethanol extract of cinnamon were prepared. And then several drying method of oven drying, vacuum evaporation, spray drying and freeze drying were performed. Content of cinnamic acid, cinnamic aldehyde, eugenol, tannin and free sugar, and antioxidant activity, degree of browning, pH, color value, turbity and solubility were compared. In water extract, contents of cinnamic acid, cinnamic aldehyde, eugenol were 29.45mg/100g, 94.86mg/100g, 120.75mg/100g and decreased to 4.76%∼44.21%, 5.30%∼48.05%, 3.66%∼21.83% by oven dyring, vaccum drying, spray drying respectively, but freeze drying showed a little decrease of those components. In 70% ethanol extract, effectual components decreased to 76.05%∼88.38% and 26.86%∼78.76% by freeze drying and vacuum evaporation respectively. Antioxidant activity decreased by drying and decreasing rate in 70% ethanol extract was lower than water extract. Degree of browning increased as the drying temperature increased. Tannin and free sugars were little affected by drying temperature. Solubility decreased in oven drying and 70% ethanol extract. Overall data suggested that optimum drying methods of cinnamon extract were freeze drying in case of water extract and freeze drying and vaccum drying in case of 70% ethanol extract.

• 대한토목학회논문집
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• 제40권1호
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• pp.51-58
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• 2020

달 탐사에 대한 관심이 늘어나면서 인공월면토를 포함한 달 지상 환경 모사에 대한 연구가 진행되고 있다. 인공월면토를 포함하여 진공환경을 조성할 때 발생하는 문제점 중의 하나는 토양에서 나오는 탈 가스로 인해 고진공에 도달하는 시간이 길어진다는 것이다. 이러한 탈 가스의 대부분은 수분이며, 진공챔버에 넣기 전 인공월면토의 표면에 붙어있는 수분을 제거하는 전처리 과정을 수행한다면 고진공에 도달하는 시간을 상당히 줄일 수 있다. 기존의 토양 건조 방법을 사용하여 각 방법이 인공월면토의 수분제거에 얼마나 효과적인지 확인하였다. 드라이 오븐을 이용한 방법, 마이크로웨이브 오븐을 이용한 방법, 직접가열 건조하는 방법과 진공 오븐을 이용한 방법을 이용하여 인공월면토 시료의 건조 실험을 수행하였으며, 건조 실험의 결과를 제시하였다. 실험결과 드라이 오븐에서 110℃로 건조하는 방법과 마이크로웨이브 오븐을 이용한 건조 방법은 수분제거 효과가 충분하지 않았으며, 200℃ 이상에서 진공오븐을 이용한 방법과 직접 가열하는 방법은 수분제거 효과가 좋았다.