• Journal of the Korean Wood Science and Technology
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• v.24 no.2
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• pp.46-54
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• 1996

This study was carried out to investigate the vacuum drying characteristics of 50mm- and 75mm- thick tree disks of some domestic softwoods for substituting the conventional hardwoods as the materials for wood crafts. Though the elapsed drying times from green to in-use moisture content(MC) were largely shortened by vacuum drying, the tree disks treated by EWS couldn't be dried to in-use MC, and so sapwood stains also were occurred severely. We suggest EWS treatment is undesirable for the species with very high sapwood portion or vacuum drying with hot water circulation heating system. Heart checks were slight, but sapwood checks, which have never been trouble in drying process of tree disks, were severe. For the reasonable explanation it is suggested MC differences between sapwood and heartwood were large and most of tree disks had already no barks before drying test. Ginkgo was vacuum-dried with very slight drying defects such as heart checks, sapwood checks. V-cracks and sapwood stains. In Korean red pine and pitch pine V-cracks were severely occurred. And it was found the special feature that most of these defected tree disks contained several V-cracks within one tree disk. It can be considered as the causes that the region of sapwood was defected by the several checks at the early drying stage because of the steep MC gradient along the radial direction, and then at the later drying stage the drying stresses due to differential shrinkage were concentrated on these brittle spots.

• Geophysics and Geophysical Exploration
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• v.15 no.4
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• pp.163-176
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• 2012

Effective porosity has been measured for cement specimen as a function of vacuum time and pressure in the vacuum saturation process. Six cement specimen are used; three of them are made of the same ratio of cement and sand, the other three are 100% cement mortar, of which average porosity is about 25% and 40%, respectively. Using the 6 samples, measured effective porosities are compared and examined with 5 different vacuum pressures (2, 4, 6, 8, 10 torr) and times (20, 40, 60, 80, 100 minute), respectively. Comparing measured effective porosity from experiments when vacuum time varies from 100 minute to 20 minute with 20 minute step and vacuum pressure is fixed to 10, 6, and 2 torr, average deviation decreases as 0.6, 0.5, and 0.2% respectively. Comparing measured effective porosity from experiments when vacuum pressure varies from 2 torr to 10 torr with 2 torr step and vacuum time is fixed to 100, 60, and 20 minute, average deviation increases as vacuum time decreases. These results can be a background of suggested method of ISRM that describes the vacuum time longer than 60 minute and vacuum pressure higher than 6 torr. In this study, only qualitative discussion can be possible for the effects on the effective porosity by decreasing 20 minute vacuuming time at the same pressure or by decreasing 2 torr of vacuum pressure at the same vacuum time. This is because the sample could not reached to perfectly dried condition even though the sample were dried at $105^{\circ}C$ and following the ISRM suggested method, so that initial water content could not be the same at each experiment.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2001.05a
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• pp.506-506
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• 2001

• Food Science and Preservation
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• v.6 no.3
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• pp.319-323
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• 1999

This study was conducted to minimize the deterioration of dried kiwifruit quality. Osmotic dehydration was carried out as pretreatment before drying. After the kiwifruits were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods(hot air drying, vacuum drying, freeze drying). Hot air drying and vacuum drying were superior to freeze drying in the drying speed. But vacuum and freeze drying preserved more vitamin C than hot air drying. Also, osmotic dehydrated kiwifruit kept better quality than nontreated kiwifruit. Diffusion coefficient which describes moisture transfer, was high in drying process pretreated with osmosis. The changes of vitamin-C followed the second-order reaction rate equation with high RE, respectively.

• Journal of Radiation Industry
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• v.10 no.4
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• pp.205-210
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• 2016

This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were $2.4{\pm}0.5$ and $1.2{\pm}0.3{\log}\;CFU\;g^{-1}$, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit ($1{\log}\;CFU\;g^{-1}$) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.

• Journal of the Korean Ceramic Society
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• v.29 no.6
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• pp.489-495
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• 1992

The continuous compaction response of zirconia powders prepared by different processing treatments was investigated. Though the yield point could be or not below 1 MPa, the change of slope was always observed at high pressure range around 60 MPa. Powder compaction was mainly governed by second compaction stage and compaction rate was decreased with increasing forming pressure. Rotary vacuum dried powder favored a high compaction density, whereas freeze dried and calcined powders favored an increase in the pressing efficiency. In order to extract more reliable information about powder compaction, it was necessary to use not only compaction response diagram but also compaction rate diagram.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• Food Science and Preservation
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• v.22 no.1
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• pp.56-62
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• 2015

In this study, the quality characteristics of different drying methods of Aronia melanocarpa, which contains large amounts of bioactive substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with vacuum freeze drying (81.6%). The water content was reduced to the maximum level when vacuum freeze-drying was used. With regard to the color value measurement results, there were no significant differences in the $L^*$ value. Values of $a^*$ and $b^*$ were increased in vacuum freeze drying and cold air drying, but decreased in hot air drying. The hardness was increased dramatically after 36 hours of hot air drying, while with cold air drying, it increased slowly until 132 hr and increased rapidly after 132 hr. The dried yield was the highest with cold air drying (24.2%). As for the general component analysis results of Aronia melanocarpa, the moisture content was the lowest, and the crude protein and crude fat contents were the highest with vacuum freeze drying. No difference in pH value was shown among the dried Aronia melanocarpa obtained from the different drying methods, but the sugar content was the highest with vacuum freeze drying. The mineral content was the highest with cold air drying, and K, Ca, Mg, and Na were the major minerals. The free sugar content of dried Aronia melanocarpa was found to be 5.92~20.59 g/100 g, and the highest free sugar content was found with vaccum freeze drying.

• Journal of Power System Engineering
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• v.14 no.4
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• pp.23-28
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• 2010

Of the roughly four million known substances, about 60,000 are processed and sold ; many of these must be dried. Many materials are processed in the liquid state - ideal for mixing and reacting - but most products are needed or wanted as dry, or relatively dry, solids. Usually operation is just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressures as low as 26.66kPa abs.. In spite of the global-class aquiculture agriculture and fisheries technology of our country, the processing technologies are lags behind the other nations relatively. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality agriculture and fisheries production.

• Journal of the Korean Society for Precision Engineering
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• v.16 no.5 s.98
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• pp.98-103
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• 1999

The application field of porous mold is more and more expended. A mixture of alumina and cast iron is used for making porous mold using slip and vacuum casting method in this study. Slip casting is a process that slurry is poured into silicon rubber mold, dried in vacuum oven, debinded and sintered in furnace, In this procedure, slurry is composed of powder, binder, dispersion agent, and water. Vacuum casting is a technique for removing air bubbles existed in the slurry under vacuum condition. Since ceramics has a tendency of over-shrinkage after sintering, cast iron is used to compensate dimensional change. The results shows that sintering temperature has a great effect on characteristics of alumina-cast iron composite sintered parts. Finally ceramic-metal composite sintered mold can be used for aluminum alloy casting of shoe mold using this process.