• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.163.1-163
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• 2003

식품의 건조는 저장성을 향상시키고 수송을 간편하게 하나 특별한 경우는 건조과정에서 일어나는 성분변화에 의해 풍미, 색깔, 조직 등이 향성되게 하는 경우도 있다. 그러나 일반적으로 건조에 의해 풍미의 저하, 색깔의 퇴조, 영양성분의 손실 및 조직과 형태의 손상 등 품질을 저하시키므로 가능한 저온에서 단시간에 수분을 제거해야 한다. 건조식품의 저장성은 수분활성도, 제품의 종류, 저장온도등 다양한 요인들에 영향을 받으며, 특히 수분 활성도에 따라 비효소 갈색화 반응, 지방의 산패, 미생물의 발생정도가 달라진다. 따라서 건조식품 저장시 변질을 방지하기 위해서는 식품의 수분함량을 측정할 수 있는 등온흡습곡선을 작성하는 것이 중요하다. 또한 식품의 단분자층 수분함량을 결정하고, 흡습에 필요한 에너지를 구함으로서 건조식품의 저장조건 및 포장조건의 선택시 유용한 자료가 된다. 특히 식품분말의 흡습특성은 분말입자의 크기, 형태, 화학성분 등과 밀접한 관련이 있다. 위의 사실로 미루어 볼 때 본 연구에서는 시판 유통되고 있는 두부를 진공동결 시킴으로써 위생화와 장기저장 가능성을 연구하면서 진공동결 건조 후 시료의 수분활성, 재수화 및 일반성분 변화를 검토하고자 한다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.6023-6028
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• 2013

Recently, biodegradable polymers are gaining more and more attention due to international environmental issues. Succinic acid is synthesised by chemical process of hydrogenation. Succinic acid synthesized has certain amount water content. To remove the water contained in succinic acid is used generally by hot air drying process. But recently, microwave drying process having the advantage of shortening the drying time and uniform drying of product are gaining more attention. In this study, hot air drying and microwave drying efficiency were compared at drying process. In addition, we confirmed commercial applicability in microwave drying process of succinic acid. Microwave drying process has higher efficiency than 70% compared with hot air drying process at thickness of 1cm. Economic efficiency were compared through examination of power consumption for complete drying of succinic acid at microwave and hot air dyring.

• Journal of Animal Environmental Science
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• v.8 no.3
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• pp.177-182
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• 2002

Drying process is very important for commercialization of velvet antlers. So far, artificial drying has mostly depended on experience of farmers resulting in low efficiency of drying, deterioration during drying, and contamination by dust and bacteria. Various drying techniques for high-quality production have currently been commercialized in some developed countries, and one of them is a drying technique using microwave. In this study, application of the technique using an electronic (microwave) oven for drying of velvet antler was investigated. The results of this study are as follows. 1. It was found that the drying period was significantly affected by cornification of velvet antlers. Accordingly, it can be assumed that the velvet antlers should partly be sliced to save drying period and required drying energy. 2. It was also found that the drying speed was changeable according to tempering period and even with same drying period. The tempering period should be controlled according to processing rate. 3. The results indicated that a repeated drying of 2-min drying and 3-min tempering is the most effective when a microwave oven was used. 4. The results also showed that the drying technique using microwave of electronic oven can be effectively used for drying of velvet antlers. 5. Only drying and tempering periods were examined in this study, however, ingredient change of deer antler after drying is necessary to be investigated in the future.

• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.470-476
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• 1992

Upon lyophilization of Nocardia mediterranei, the effects of cryoprotectants, cell concentration and drying time on viability were examined, The data were treated by computer according to response surface analysis. As a result, the maximum value of presumed viability was 39.3% under the optimal conditions of 1l.6%(v/v) sucrose, $1.16{\times}10^{11}$(CFU/ml) cell concentration, and drying time for 6.18 hrs. We also used the starter cell of rehydrated solution after lyophilization in industrial production, obtained the fermentation pattern and the purity of rifamycin B which were the same with control (FVM) and it is possible for us to use N mediterranei as a starter cell after the storage of lyophilization for 18 months.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.04a
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• pp.43-43
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• 1999

98년말 동일제지에 도입 설치된 Condebelt 설비는 세계 최초의 대형생산설비로 국제적 인 관심을 모으고 있다. 이러한 첨단 Condebelt 기술의 국산화를 위해서는 국내 원료 특성 에 적합하도록 공정최적화가 요청된다. 본 연구에서는 KOCC를 원료로 이용한 라이너지를 C Conde belt를 이용하여 생산할 경우 주요 공정변수에 따른 물성 변화를 평가하고, 이를 통하 여 Condebelt 공정을 최적화하고자 실험실용 파일로트 건조기를 이용하여 Condebelt 공정의 주요 변수가 지질에 미치는 영향을 검토하였다. 실험용 Condebelt 건조장치의 상부플레이트는 18WC까지, 하부플레이트는 냉각수를 이용 하여 40-80'C까지 조절이 가능하도록 설계하였으며, 유압을 이용하여 압체 압력과 시간을 변화시킬 수 있도록 하였다. 구축된 실험장치를 이용하여 Conde belt 공정의 주요 변수인 온도, 압력, 압체시간, 유입 지필의 건조도 변화에 따른 라이너지의 물성 변화를 평가하고 이를 실린더 건조된 종이의 물성과 비교하였다. 그 결과 본 연구에서 검토된 모든 건조조건에서 Conde belt 건조된 종이가 실린더 건조 된 종이보다 높은 강도를 나타내었으며, 투기저항성과 광택도 역시 향상되었다. 투기저항성 과 광택도는 강도적 성질과 달리 유입지 건조도가 높을수록, 상부플레이트의 온도가 높을수 록 그 효과가 저하되었다. 일반적으로 KOCC를 원료로한 라이너지를 Conde belt로 제조할 경우 상부 고온챔버의 온도를 160'C, 압체압력을 5 bar로 조절하는 것이 가장 좋을 것으로 판단되었다. 원료펄프의 조성에 따른 Condebelt 공정의 건조효과를 연구한 결과 모든 펄프에서 공히 C Condebelt 건조방법이 실린더 건조방법에 비하여 물성 향상 효과가 있는 것으로 나타났으 며, 그 효과는 펼프의 리그닌 함량이 높을수록 크게 나타났다. 또 Condebelt의 물성개선 특 성을 이용한 원료비 절감 가능성을 평가하기 위해 AOCC와 KOCC를 이용하여 단층지와 이 층지를 제조하고 물성을 비교평가하였다. 그 결과 Condebelt를 이용하면 KOCC의 비율을 증가시키더라도 AOCC만을 이용하여 실린더 건조한 종이보다 우수한 물성을 얻을 수 있었다. 이러한 연구를 통하여 Condebelt 공정이 국내 저급원료로 제조된 종이의 강도 저하를 극복할 수 있는 기술임을 확인하였다.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.13-19
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• 2002

This study was performed to develop natural spices using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants, Cnidium of officinale is a perennial plant of the Umbelliferae family and is widely distributed in Korea. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale were investigated by sensory evaluation. The overall acceptances of fresh Cnidium officinale were the highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor of cooked pork and fish were significantly reduced by the addition of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper.

• Journal of the Korea Institute of Building Construction
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• v.16 no.4
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• pp.297-303
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• 2016

Shrinkage Reducing Agent(SRA) was developed in order to control drying shrinkage cracks in concrete, and the use of SRA is increasing since it can control drying shrinkage cracks and improve the quality of concrete structures. Although there are many types of prediction equations of drying shrinkage strain, there is no prediction method which can consider the effect of SRA up to the present. Therefore, it is impossible to predict the tensile stress generated by drying shrinkage of SRA concrete, and to investigate the quantitative serviceability limit state of SRA concrete. In this study, the drying shrinkage of SRA concrete was investigated by experiment and analysis in order to suggest the predictability of drying shrinkage of SRA concrete. As a result, AIJ model, ACI model, GL2000 model showed there was a correlation between the predicted values and the experimental values within the error range of ${\pm}10%$. However, CEB-FIP model and B3 model underestimated the experimental values.

• Composites Research
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• v.35 no.5
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• pp.347-358
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• 2022

Carbon fiber is an excellent structural material, which has been proven in many industries, and the shipbuilding industry is no exception. In particular, in advanced maritime countries, special ships of the Navy and Coast Guard with carbon fiber composite hulls have already been deployed. In Korea, carbon fiber composite materials have been applied to a 10-ton class leisure craft or a 30-ton class patrol, but no research has been done on a hundred of tons or more vessels. In this study, the feasibility study of a 500-ton patrol vessel with a carbon fiber composite hull was conducted through an analysis of similar cases abroad. As a result, it was recognized that the developed hull can be reduced in weight by about 21% to 25% compared to the existing aluminum or FRP hull. It was also confirmed that this light-weight effect can induce the improvement of the maximum speed and the improvement of the operating range via simulations.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.428-439
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• 1992

Drying process in a fixed bed red pepper dryer was modeled and simulated. Drying efficiency describing the effectiveness of energy usage in red pepper drying was defined as a ratio of energy used for moisture evaporation to total energy consumption, and expressed in combination of measurable temperature variables. The efficiency was compared with real evaporative efficiency and tested in the simulated and experimental drying. An overall drying efficiency was derived, and analyzed for various control variables consisting of drying temperature, air recycle ratio and air flow rate. Optimal operation conditions of drying was then searched by Box's complex method by using it as an objective function. Carotenoids retention was simulated and put as a constraint of product quality in the optimization. The optimization results gave that two staged drying operation could improve the ding efficiency compared with single staged drying. As a technique for further energy saving automatic termination of drying appeared feasible by monitoring an exit air temperature from dryer.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.887-892
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• 2015

Jerusalem artichoke is often stored poorly after harvesting due to its delicate skin. For this reason, Jerusalem artichoke is mainly distributed in the market as a dried material. In order to improve utilization of dried Jerusalem artichoke, we made Jangachi and analyzed physiochemical characteristics with raw Jerusalem artichoke Jangachi during storage. Raw Jerusalem artichoke was sliced into 7 and 10 mm slices and dried in hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long (420 min) to be rehydrated over 90% than 7 mm sliced (200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. After 4 weeks, salinity and sugar content were 3.63% and $41.23^{\circ}Brix$ in raw Jerusalem artichoke Jangachi, 3.47% and $37.05^{\circ}Brix$ in 7 mm dried Jerusalem artichoke, and 3.77% and $39.15^{\circ}Brix$ in 10 mm dried sample, respectively. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.