• Journal of Conservation Science
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• v.26 no.2
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• pp.149-156
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• 2010

One of resins, V-Flon is useful as a coating material because YK-D80, which is a solvent for V-Flon, is not highly volatile. However, it can not completely harden and can flow out when metal artifacts are joined and restored in the process of the treatment. Therefore, after the impregnation process in order to accelerate the hardening speed of a coating material, usually a dry oven was adopted. This study focused on finding the problems on the dry oven which is employed to increase the speed and investigating the most effective solvent and its composition by checking any change occurred depending on the concentration of solvents. Six different types of solvents were selected and samples were prepared in a manner that they were impregnated with solvents in three concentrations respectively (10%, 20%, 30%). To determine the condition of the samples, the stability evaluation was performed by measuring the change of color and the gloss, the thickness of coated layers, the corrosion after coating, the water resistance by contact angles. Through the comparative experiments between the natural drying and the artificial drying using a dry oven, it was found that when the dry oven is used, some problems are identified on the point of forming a uniform and stable layer because of the unstable data collected from the forced artificial dry. The experiments performed using 3 different concentration rates (10%, 20%, 30%) presented that in the case of 10% V-Flon in Xylene (using as a solvent), its layer was thin as well as it showed the high water-barrier property, which allows it to form the stably coated layer with the lower gloss and color change.

• Journal of the Korean Wood Science and Technology
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• v.14 no.1
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• pp.45-54
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• 1986

A study was conducted to determine the physical properties related to drying characteristics, the seasonal air drying curves and the kiln drying schedule for taun lumber imported and utilized. This kiln drying schedule was found by oven drying and developed by pilot testing of green lumber and partially air dried lumber. The results of this study were as follows; 1. Average green specific gravity and standard deviation of heartwood lumber were 0.60${\pm}$0.03 and those of sapwood lumber were 0.64${\pm}$0.02. 2. Radial shrinkage from green to air dry and from green to oven dry were 3.05 percent and 5.96 percent respectively, and tangential shrinkage from green to air dry and to oven dry were 5.49 percent and 8.74 percent respectively. 3. Drying time for 25mm thick green lumber (50 percent moisture content) air dried to 30 percent moisture content were 14 days in springtime. 6 days in summertime, and 12 days in autumntime, whereas for 50mm thick lumber in 36 days in springtime, 18 days in summertime, 38 days in autumntime. 4. Kiln drying schedules developed by oven drying were T8-B3 for 25mm thick lumber and T5-B2 for 50mm thick lumber. 5. Kiln drying curves of green 25mm and 50mm thick lumber were similar to those of partially air dried lumber from the level of 30 percent average moisture content. Green 25mm thick lumber (55.7 percent moisture content) was dried to 9.3 percent moisture content in 101.5 hours and green 50mm thick lumber (65.6 percent moisture content) was dried to 11.5 percent moisture content in 526 hours. 6. End checking for green 25mm thick lumber occured in 49.6 percent moisture content and reached maximum amount in 27.6 percent moisture content and closed in 15.8 percent moisture content. 7. End checking for green 50mm thick lumber and partially air dried lumber developed and reached maximum amount earlier then for 25mm thick lumber. 8. Final moisture content of surface layer for 50mm thick lumber was one half of that of core, and moisture content equalized in the lumber after nine days of room conditioning. 9. Casehardening for 50mm thick lumber was slight and was conditioned after nine days of room stroage. 10. Drying defects, such as end checking and surface checking, were not observed and the quality of dry lumber was first.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Journal of the Korean Wood Science and Technology
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• v.25 no.3
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• pp.8-15
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• 1997

The ultrasonic velocity and dynamic MOE of acetylated bamboos were investigated using PUNDIT, a transit time measuring device for longitudinal ultrasonic propagation. Bamboo specimens were boiled in acetic anhydride for 2, 4 and 6 hours, and the maximum average WPG (Weight Percentage Gain) of 19% was obtained at 6 hours. The volumes of acetylated bamboos increase with boiling time and WPG, while as WPG increases their oven-dry densities generally increase with a concave around 5% WPG. This oven-dry density pattern likely influences the trends of ultrasonic velocity and dynamic MOE. which generally decrease with a convex around 5% WPG. It is postulated that during boiling extractives in a bamboo move and aggregate at its surfaces transiently, resulting in the increase of ultrasonic velocity and dynamic MOE. To explain the fact that ultrasonic velocity varies with WPG a simple model was proposed and some ultrasonic properties of a transmitted wave were examined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.171-176
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• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.41-50
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• 2002

Small clear specimens of Quercus acutissima Carr. and Larix caempferi Carr. were used to measure shrinkage and thermal conductivity for the reasonable and effective use. All samples were conditioned to 18, 12, 5% moisture contents in a humidity chamber of 86, 66, 20% relative humidity(RH), respectively and room temperature(23℃) All specimens were conducted on the shrinkage and thermal conductivity test at each MCs. These processes(cycle) were repeated three times. The radial and tangential shrinkages of Quercus acutissima Carr. and Larix caempferi Carr. decreased at each level of MCs, with the increasing cycles. The radial and tangential shrinkages increased as the specific gravity(on oven-dry weight and volume basis) increased. Thermal conductivities of the radial and tangential direction of Quercus acutissima Carr. and Larix caempferi Carr. increased at each levels of MCs, with increasing cycles. Good correlations were obtained between shrinkages and thermal conductivities of radial and tangential direction, and specific gravity (on oven-dry weight and oven-dry volume basis) and MC.

• The Journal of Engineering Geology
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• v.34 no.1
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• pp.137-146
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• 2024

The pertinent Korean Industrial Standard (KS F) requires that rocks dried at 105 ± 5℃ be taken out of the oven into air and weighed on a scale. However, when rocks are exposed to air after the drying process, they absorb moisture, meaning that their weight will increase. In this study, eight cubic samples of Hwangdeung granite of different sizes were used to measure and compare the dry weight. The dry singularity weight measured in air was smaller than that measured in the drying oven. The difference in dry weight showed a positive correlation with sample size. Conversely, the difference in dry weight per unit weight of rock showed a negative correlation with sample size. The weight of a rock sample exposed to air is determined by the magnitude of the influence of convection currents occurring around the heated rock and the influence of moisture absorption in air. A singularity occurs when the magnitudes of these two effects are equal. The larger the rock sample, the longer the time taken for the singularity to occur, the greater the weight loss of the sample, and the longer the time taken for the sample to return to the initially measured weight on account of the greater moisture absorption for larger samples than smaller samples. In the future, research into the singularity and dry weights measured inside the drying oven will help to identify and address the limitations of the current KS F testing regulations.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• Journal of Practical Engineering Education
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• v.13 no.3
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• pp.559-566
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• 2021

The aggregate gradation analysis is a study that evaluates the accuracy of a specific purpose for the aggregate gradation analysis results essential for construction-related major education. This study is to evaluate the effect of aggregate moisture content on aggregate gradation analysis. The change in the moisture content of the aggregate stored in the asphalt plant cold bin and stock piles was monitored for one year, and based on the results, a sample of aggregate with different moisture content was produced. The gradation curve for each aggregate sample was analyzed to evaluate the effect of aggregate moisture content on aggregate gradation analysis. As a result of the gradation evaluation, it was confirmed that as the moisture content increased, the particle size error for particles less than 5 mm increased in the gradation analysis of the oven-dried aggregate, and this error increased as the particle size decreased. In addition, for aggregate particles of 5 mm or more, it was confirmed that the error in gradation analysis rapidly decreased due to the increase in the moisture content. An analysis was performed on the effect of the error in gradation analysis on the management of hot-bin aggregates in asphalt plants. As a result of the analysis, it was found that the minimum aggregate size of the first hot-bin in a general asphalt plant was 2.38 mm or more, so the maximum gradation error due to the non oven-dry aggregate was less than 2%. Therefore, it seems possible to use the results of the gradation analysis of cold bin non oven-dry aggregate for quality management of asphalt mixture production.

• Journal of Venture Innovation
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• v.5 no.2
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• pp.85-99
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• 2022

Dryers becoming commercially available for experimental and industrial use are classified to general drying oven, hot-air dryer, vacuum dryer, freezing dryer, etc. and kinds of them are various from the function, size and volume, etc. But the moisture measurement is not applied although it is important factor for the quality control and the performance improvement of products, and then now is very passive because the weight is weighed arbitrarily after dry-end. Generally the method for measuring moisture is divided by a direct measurement method and a indirect measurement method, and the former such as the change of weight or volume on the front and rear of separation of moisture, etc. is mainly used. Relatively a indirect measurement is very limited to apply due to utilize measurement apparatuses using temperature conductivity and micro-wave etc. In this research, we easily designed the moisture measurement system using the open-source based Arduino, and monitored moisture fluctuations and weight profiles in the real-time without the effect of external environment. Concretely the temperature-humidity and load cell sensors were packaged into a drying oven and the various change values were measured, and their sensors capable to operate 60℃ and 80℃ were selected to suitable for the moisture sensitive materials and the food dry. And also the performance safety using the organic samples of banana, pear, sawdust could be secured because the changes of evaporation rate as the dry time and temperature, and the measurement values of load cell appeared stable response characteristics through repeated experiments. Hereafter we judge that the reliability can be improved increasingly through the expansion of temperature-humidity range and the comparative analysis with CFD(Computational Fluid Dynamics) program.