• Journal of Biosystems Engineering
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• v.10 no.1
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• pp.48-53
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• 1985

농산물 건조를 위하여 평판형 태양열 집열기를 이용할 경우 가열된 출구공기는 각종 농산물건조적온보다 일반적으로 고온이므로 이의 조절을 위한 출구공기 온도의 예측이 중요시 된다. 본 연구에서는 차원해석법(dimensional analysis)을 이용하여 평판형 집열기의 출구에서 나오는 가열된 공기의 온도를 예측하는 방법이 제시되었으며, 이 방법을 이용하여 집열기의 출구공기온도 예측방정식들이 유량별로 유도되었다. 이 방정식들로부터 구한 출구온도들은 실측한 값들과 잘 일치하였으며($R^2$=0.917~0.957) 또한 집열기의 효율을 나타내는 이론식이 출구공기온도 예측방정식으로 부터 직접 유도되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.741-746
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• 2004

Drying of raw ginseng root down to 35% moisture content required for extrusion process. There were two kinds of pre-treatments of raw ginseng root which were chopping and whole-root ginseng before frying at 80, 100 and 12$0^{\circ}C$. Drying rate and physicochemical properties of dried ginseng were evaluated to determine optimum drying temperature for extrusion process. Drying time at 8$0^{\circ}C$ to decrease to 35% moisture was 6.5 hr and ginsenoside content in dried ginseng at 8$0^{\circ}C$ was lower than that of dried ginseng at 100 and 12$0^{\circ}C$. Drying time at 100 and 12$0^{\circ}C$ to decrease to 35% moisture was 5.5 and 3.5 hr and redness of dried ginseng powder was 5.20 and 7.23 respectively. Browness and redness of dried ginseng extract from 75% ethylene were significantly increased with the increase in drying temperature. Ginsenosides Rb1, Rb2, Rc, Rd, Rg1 and total saponin were also increased with the increase in drying temperature from 8$0^{\circ}C$ to 10$0^{\circ}C$, however, those were not significantly different with drying temperature at 100 and 12$0^{\circ}C$. Drying temperature for extrusion process can be optimal at 10$0^{\circ}C$.

• Journal of the Korean Wood Science and Technology
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• v.19 no.2
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• pp.65-71
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• 1991

본 연구는 CCA 처리재의 재건조(再乾燥)시 적용된 건조 스케쥴 (통상(通常) 열기건조(熱氣乾燥)와 고온건조(高溫乾燥) 스케쥴)이 처리재의 휨강도(强度) 성질에 미치는 영향을 고찰하고자 수행되었다. 탄성계수(彈性係數)(MOE), 그리고 비파괴시험(非破壞試驗)에 의해 얻어진 동적(動的) 탄성계수 (Dynamic MOE) 및 대수감쇠율(對數減衰率)(Logarithmic decrement) 은 처리후 재건조에 의해 큰 영향을 받지 않았다. 반면에 적용된 건조 스케쥴에 관계없이 재건조시 심각한 파괴계수(破壞係數)(MOR)의 감소가 파괴계수 분포의 모든 영역에서 초래되었다. 그러나 통상 열기건조(최대 건구온도=$71^{\circ}C$)와 고온건조(건구온도=$110^{\circ}C$) 서로간에는 감소의 정도에 큰 차이가 없었다. 따라서, 처리재의 재건조사 심각한 파괴계수의 감소가 용인(容認)되지 않는다면 CCA로 처리된 Lodgepole pine 각재의 재건조는 미국 연방 임산물 시험장의 Lodgepole pine의 통상 열기건조 스케쥴 (T9-C3) 보다 온화(溫和)한 조건으로 실시되어야 할 것이다.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.799-804
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• 2002

Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as $43^{\circ}C$ and 700 micronHg, respectively.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.1
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• pp.25-31
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• 2023

In this study, the basic properties of CO₂ immobilized desulfurized gypsum (CFBG) and the possibility of being used as a stimulus for slag cement were reviewed, and performance evaluation was conducted through a concrete mixing test. The main components of CFBG were CaO and SO₃, and CaO and SO₃ increased as the drying temperature increased. The moisture content of undried CFBG was 15.7 %, the drying temperature was 1.7 % and the drying temperature was 0.03 % at 105 ℃. Mortar using CFBG tended to have a lower flow value as the drying temperature increased, and the compressive strength was equivalent to that of the FGB use mixture. As a result of the concrete experiment using CFBG SC, both slump and air volume satisfied the target range after 60 minutes, and the compressive strength tended to increase overall compared to the ternary binder mixture.

• Magazine of the Korea Concrete Institute
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• v.8 no.1
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• pp.111-120
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• 1996

Drying shrinkage is a very important properties of concrete, which is affected by environmental conditions. The environmental conditions are temperature, relative humidity, and wind speed, which is quite variable and its effct on drying shrinkage is quite complex, too. In this study, environmental effects on drying shrinkage wrer integrated into one variable-evaporation rate. In several different environmental conditions, evaporation rate was measured with Evaporometer and compared with PCA chart, and also compared with measured drying shirnkage to verify the possibility of being a single parameter. The results are summarized in a prediction chart and prediction equation for drying shrinkage.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.349-354
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• 2002

쌀 소비량은 생활 수준 향상과 외식 및 식품 산업의 발달로 감소하고, 고품질 쌀을 요구하는 성향이 높아지고 있다. 현재, 고품질 쌀을 생산할 수 있는 기술과 제반 요건은 구비되어 있으나, 수확 후 건조·저장 중에 쌀의 품질이 저하된다. 특히 건조 중 품질 저하는 고온건조에 의한 동할 발생 및 과건조가 주요 원인이다. 이를 해결하기 위해 원적외선 건조 시스템에 관한 연구가 진행 중이다. 본 연구에서는 방사율이 높고, 접착성 및 내열성 등이 강한 곡물 건조기용 방사체 코팅원료를 개발하고, 이 원료를 원적외선 방사체에 코팅한 후 방사체의 형태와 크기에 따라 표면 온도 분포 및 연료 소비량 등을 측정 분석하여 방사체의 특성과 적정 조건을 규명하고자 하였다. 연구 결과를 요약하면 다음과 같다. (1) 세라믹 코팅 원료의 배합비는 세라믹분말 40%와 결합재 60%가 접착력과 가열경화 후 표면이 양호한 것으로 나타났다. (2) 노즐의 유량 및 분무각에 따른 버너의 화염길이 및 폭은 노즐유량이 증가함에 따라 증가하는 경향을 나타내었다. (3) 방사체 위치별 표면온도편차는 방사체 길이가 1350mm인 것이 작은 것으로 나타났고, 열풍유동관 직경이 Rounding type의 경우 76.3mm, Right angle type의 경우 89.1mm일 때 표면 온도편차가 적었다. (4) 연료소비량은 열 풍유동관 직경이 클수록, 방사체 길이가 길수록 증가하는 경향을 나타내었고, Right angle type이 Rounding type에 비하여 연료소비량이 약간 높은 것으로 나타났다.

• Food Science and Preservation
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• v.30 no.5
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• pp.868-874
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• 2023

This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a^* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b^* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.

• Food Science and Preservation
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• v.19 no.5
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• pp.703-711
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• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.780-786
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• 2002

Optimum condition of the drying process and the changes in aroma components during dehydration were determined for Sarcodon aspratus. The drying curve of mushrooms consisted of short constant rate period followed by long falling rate period. The drying rate increased with increasing drying temperature and air velocity. Results showed that mushrooms dried at $50^{\circ}C$ and air velocity of 1.5 m/sec had the greatest peak area of aroma compound. The aromatic components of the dried mushrooms were 1-octen-3-one, 1-octen-3-ol, 3-octanone, 1-octanol, 2-octen-1-ol, 3-octanol, 3-octanone, 1-octanol, 2-octen-1-ol, and 3-octanol. Peak areas of mushroom alcohol and aromatic compounds of mushrooms including 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanol decreased significantly, whereas those of 1-octen-3-one and 3-octane increased during the drying period. New unfavorable compounds including butyric acid, propanoic acid, and 3-methyl thiopropanol were formed during the drying period.