• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.5
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• pp.17-26
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• 2011

Drying behavior and physical properties of HwBKP, SwBKP, and OCC handsheets depending on kneading, refining and wet pressing were analyzed. The maximum drying shrinkage velocity was newly adopted to verify the effect of mechanical treatment of pulps by evaluating drying behavior according to varying the kneading, refining and wet pressing treatments. Those various treatments were changed to evaluate the relationship between the maximum drying shrinkage velocity and handsheets properties. When the drying shrinkage and the maximum drying velocity increased by refining and wet-pressing, handsheets strength was increased. The maximum drying shrinkage velocity showed higher correlation with physical properties of paper than WRV at different refining loads at SwBKP and mixed pulp. At high wet-web dryness, drying shrinkage, the maximum drying shrinkage velocity and strength properties of handsheet were increased. It meant that drying shrinkage behavior was highly affected by not only fibers' shrinkage but also fiber bonding. Kneading pre-treatment for KOCC and SwBKP effectively modified fiber properties and increasing paper strength and drying shrinkage. The effect of kneading pre-treatment was also confirmed by the maximum drying shrinkage velocity. Strength properties of mixed pulp handsheets were not increased by the kneading pre-treatment, although the maximum drying shrinkage velocity and WRV was increased. It meant that fibers network bonding of HwBKP was limited because of ves sels and ray cells' interference for bonding. Therefore in order to improve paper strengths containing HwBKP by mechanical treatments, interference of vessels and ray cells for fiber bondings should be carefully controlled.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.2
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• pp.12-17
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• 2003

The effects of wet pressing and drying conditions on the disintegration and physical properties of paper were investigated in order to get the basic information on the resistance of paper for aqueous solution during converting processes. Wet pressing of unbeaten bleached softwood kraft pulp increased WRV at the range of grammage investigated. The increase of WRV with grammage at low wet pressing pressure(50 psi) was obvious, while it was not significant at higher wet pressing pressure(110 psi). The changes of WRV by drying were affected by the grammage and wet pressing pressure. The poorer disintegration of sheet, the higher wet pressing pressure and drying temperature. Although the strength properties were increased with the grammage, wet pressing pressure and drying temperature, results showed different trend from those of beaten pulp.

• Journal of the Korea Furniture Society
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• v.17 no.1
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• pp.33-46
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• 2006

This study was carried out to investigate a radio-frequency/vacuum (RF/V) drying ability and physical properties of the green boards and the pre-kiln dried boards with 40 mm thickness, and the 70 mm-thick green board of Iroko (Milicia excelsa). The major results were summarized as follows; The drying time from initial moisture content (MC) of 110% to approximate 6% MC for a 40mm-thick green board was 192 hours, and about 200 hours for the 70 mm-thick green board, respectively and so the RF/V drying times were dramatically shortened compared to conventional kiln drying time. The case hardenings at the RF/V drying completion stage test were very negligible, thus represented almost no existence of the residual stress. The checks were very slightly formed on all of the boards during the RF/V drying test, but crook appeared quite severely. During the accelerating test, the water-resistant treated specimens had not experienced any signs of checking occurred, whereas the control boards had encountered very frequent occurrences of end checking and slight surface checking. There were no observations of warping and discoloring regardless of the treatment.

• Food Engineering Progress
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• v.15 no.3
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• pp.262-268
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• 2011

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

• Fashion & Textile Research Journal
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• v.1 no.2
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• pp.182-187
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• 1999

The study was conducted on the change of value of physical properties, mechanical properties, appearance of seams as repeated washing and drying with 1, 3, 5, 7, 10, 15, 20 times. Commercial cotton 100%, cotton/polyester 80/20% and polyester 100% dress shirts were used to investigate drying characteristics and physical properties and compare of each materials after repeated drying. The mechanical properties like tensile, shear, surface, compression, thickness and weight were measured by the KES-FB system.

• Journal of the Korea Institute of Building Construction
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• v.5 no.3 s.17
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• pp.101-107
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• 2005

This paper reports the contribution of Shrinkage reducing admixture(SRA) to the physical properties and drying shrinkage of concrete. Dosage of SRA is varied with. For the properties of fresh concrete, an increase in SRA dosage results in a decrease in fluidity and air content, while setting time is accelerated. For the properties of hardened concrete, the incorporation of mineral admixture leads to a decrease in compressive strength at early age, whereas after 28 days, the incorporation of fly ash(FA) and blast furnace slag(BS) has greater compressive strength than conventional concrete without admixture. The use of SRA results in a decrease in compressive strength. The incorporation of SRA with every $1\%$ increase causes the decrease of compressive strength by as much as $3\~6\%$. For drying shrinkage properties, the incorporation of FA and BS reduces drying shrinkage slightly. The use of SRA also decreases drying shrinkage. Every $1\%$ of increase in SRA dosage can reduce drying shrinkage by as much as $10\~15\%$

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.05a
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• pp.215-218
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• 2005

This paper intended to evaluate the applicability of drying shrinkage reducing superplasticizer (DSRA) by investigating physical properties of concrete using DSRA, The application of flowing concrete method exhibited a less loss of slump and air content with time than those of conventional concrete and had small bleeding. Flowing concrete had larger compressive strength than base and conventional concrete by as much as $3\~5\%$. It also had less drying shrinkage by as much as $20\%$ compared with conventional concrete. This is due to the coupled effect of reduced water content and aqueous type expansive admixture. On the other hand, neutralization depth of flowing concrete showed greater than conventional concrete.

• Journal of the Korean Institute of Landscape Architecture
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• v.34 no.2 s.115
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• pp.36-43
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• 2006

This study was carried out to determine the ways in which drying improves and develops dredged soils which exist widely in the lowlands of Korea. Before drying there were large variations in the fundamental physico-chemical properties of dredged soils collected from different places. In the sample soils, saturated hydraulic conductivity decreased gradually with an increase in bulk density with the exception that in air-dried soils a reverse trend was observed. Also in the sample soils, the sedimentation volume and the consistency limits decreased gradually with the decrease in soil water content after the air-drying treatment. The porosity of the sample soils decreased from $0.67{\sim}0.87m^3/m^3\;to\;0.58{\sim}0.66m^3/m^3$ and the liquid-phase range decreased from $0.41{\sim}0.83m^3/m^3\;to\;0.29{\sim}0.71m^3/m^3$. The solid-phase range of sample soils increased $0.13{\sim}0.33m^3/m^3\;to\;0.24{\sim}0.37m^3/m^3$ same as above with air-drying treatment. In conclusion the air-drying treatment caused an irreversible effect on some physical properties. Accordingly, these facts indicate that the effects of air-drying treatment on these properties are considered to be resulted from irreversible changes in the structural status of the sample soils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.908-913
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• 1998

Chemical components and some physical proeprties of fresh, defrosted and dried yams(Dioscoreab batatas) were determined to obtain basic data for high quality yam processing. Fresh yam showed 81.79% moisture and 15.24% N-free extract. The cohesiveness and adhesiveness of defrosted yam homogenate were significantly higher than those of fresh yam homogenate. Free sugars of yam were mainly composed of sucrose, rhamnose, fructose and glucose, and the contents of fructose and glucose were apparently decreased by hot air drying. Linoleic(45.64%), oleic(8.32%), and arachidic acids(7.40%) were major fatty acids of yam. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids. Hot air-dried yam powder showed higher gelatinization properties than freeze-dryed yam powder, such asinitial pasting temperature, temperature at maximum viscosity, and viscosity at different parameters. Hot air-dried yam powder showed higher Hunter parameter b and ΔE values and lower L value than freeze-dried one.

• Journal of Biosystems Engineering
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• v.18 no.2
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• pp.122-132
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• 1993

Effects of physical properties of garlic paste and freeze dry control parameters on the sublimation drying time were investigated to verify optimal operating method in freeze drying. A mathematical model of freeze drying by sublimation was suggested and used to estimate the drying time of garlic paste. Under various conditions, the drying time of garlic paste was calculated using the computer program for the suggested model. Among the physical properties of garlic paste, melting temperature was evaluated the most important factor in affecting the drying time. In supplying methods of the required heat energy for sublimation, it would be the best way to control the upper plate temperature and the lower plate temperature independently.