• 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.180.1-180
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• 2003

양파건조분말 제조에 있어 품질고급화를 목적으로 건조방법을 달리하여 건조과정 중 양파의 이화학적 품질특성 변화를 조사하였다. 수분함량변화는 50'E 열풍건조의 경우 건조 5일에 수분함량 10% 이하로 건조가 되었으며 건조1일에 수분함량 5.30%로 분말화상태가 가능했다. 또한, 4$0^{\circ}C$ 진공건조의 경우는 건조기간 3일째에 수분함량이 6.05%로 거의 건조가 완료된 상태였으며 건조 5일째는 수분함량 5.23%를 나타내어 분말화하였다. -7$0^{\circ}C$ 동결건조의 경우 건조 7일째에 수분함량 5.10%를 유지하여 분말화가 가능하였다. 건조과정 중 양파의 중량감소율 변화는 5$0^{\circ}C$ 열풍건조의 경우 건조 3일째 중량 감소율이 89.6%로 매우 급격한 감소현상을 보였으며, 4$0^{\circ}C$ 진공건조의 경우는 건조 2일째 중량감소율이 84.4%까지 급격한 감소현상을 나타내었고, 또한, -7$0^{\circ}C$ 동결건조의 경우는 건조 최종일인 7일째 중량감소율은 94.9%를 나타내었다. 건조과정 중 갈색도변화는 5$0^{\circ}C$ 열풍건조와 4$0^{\circ}C$ 진공건조의 경우 건조 3일째까지 각각 흡광도(420nm)값을 2.119와 1.941로 급격한 증가현상을 나타낸 후 감소하는 경향을 나타내었고, -7$0^{\circ}C$ 동결건조의 경우는 건조 최종일인 7일째 흡광도가 1.173으로 가장 낮은 갈색도변화를 보였다. 건조과정 중 색도변화에 있어‘L’값의 변화는 5$0^{\circ}C$ 열풍건조의 경우가 양파의 내부와 외부면의 초기 L값이 77.40과 74.82에서 최종 L값이 63.72와 65.07로 4$0^{\circ}C$ 진공건조와 -7$0^{\circ}C$ 동결건조의 L값 변화보다 큰 변화를 보였고, 또한‘a’값과 ‘b’값의 경우도 마찬가지로 5$0^{\circ}C$ 열풍건조의 경우가 양파의 내부와 외부면의 적색도 및 황색도 변화가 크게 일어나는 경향을 나타내었다. 건조과정 중 vitamin C의 함량변화는 건조에 의한 수분함량의 감소로 vitamin C의 함량은 상대적으로 증가하였고, -7$0^{\circ}C$ 동결건조의 경우가 가장 높은 vitamin C의 증가량을 나타내었고, 그와 반대로 5$0^{\circ}C$ 열풍건조의 경우는 열에 의한 vitamin C의 변화로 인한 상대적 증가량은 감소하는 경향을 나타내었다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.163-168
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• 1974

The present paper deals with the degradation of nucleotides in the muscle of sea mussel, Mytilus edulis, during drying. Three kinds of samples, raw, hot-air dried, and steamed-and-hot air dried were prepared and the contents of nucleotides were determined by ion exchange chromatography on columns of Dowex 1, X8. ATP and ADP were dominant in the raw muscle showed about $8{\mu}moles/g$, dry basis, respectively. The rate of degadation of ATP was very slow during drying compared with those of fish. The accumulation of ADP and AMP were observed during drying and the amount of total nucleotides (ATP+ADP+AMP) were not decreased remarkably by drying process. IMP was not detected in the all of the samples examined, however, the contents of inosine and hypoxanthine were increased during drying. In case of inosine contents, the hot-air dried sample marked an exceedingly high value equivalent to 8 times of the raw sample whereas steamed-and-hot air dried sample showed 2 times of raw samples.

• 전기의세계
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• v.14 no.3
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• pp.37-40
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• 1965

전기기구의 절연성을 향상시킨다는 것은 품질이나 수명을 향상시키는것과 똑같은 의의를 갖는 것이며, 따라서 기기의 수명은 절연성에 있다해도 과언이 아니다. 절연내력을 높이기 위해서는 질량의 절연재료와 고도의 절연가공기술 및 절연구조의 개량등의 요건을 필요로 하나 건조 처리기술에 의하여도 상당히 전기특성을 회복시킬수 있다. 주지의 사항과 같이 건조 처리법에는 열풍건조법, 열유(분무 및 순환) 건조법증기건조법, 전류건조(냉상전류법 및 단락순환건조법)법, 등등에 진공건조를 병용한 처리법이 있으며 어떤나라의 전력계통에서도 계통의 감시 또는 정기보수시 전력용 변압기를 건조(현지)해야 되는 작업은 기기 maker에서 공장건조해야 되는것과 똑같이 거쳐야 하는 공정중의 하나인 것이다. 여기서 언급코져 하는 변압기 tank 유도가열법은 본인이 일본 삼릉전기에서 연수중 조사한 바 있는것으로서 소련, 일본등지에서는 벌써부터 타 건조처리법과 병용해서 척용하고 있으며, 보유하고 있는 건조실의 size가 적을때나 또는 수송 제한조건때문에 현지 조립을 요하는 지역에서는 편리한 처리법의 하나라 할 수 있다. 이하 그 설계 계산법과 설계예를 간략한다.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.249-255
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• 1998

New drying method was tested comparison with a traditional one used for production of Kwamaegi, semi dry pacific saury in east coast area of Kyungbuk province. During 15 days of total drying period, change in nucleotides and free amino acids were measured in edible portion of pacific saury from different dry methods, natural(traditional) and artificial method. ADP and AMP detected in raw fish were decrease while IMP, inosine, hypoxanthine increased during drying period. K1 values expressed as(Hx+HxR$\times$100/Hx+HxR+IMP) increased gradually throughout drying period, indicating the decline of freshness by drying. Freshness judged by change in nucleotides and related compounds was better in samples from artificial drying than from natural one. Special flavors of Kwamaegi were regarded to be synergistic actions of IMP and some amino acids. Content of total free amino acids of raw fish comprised 2.9g by weight(100g) and sum of glutamic acid, aspartic acid and histidine was over 34% of total amino acid content. Glutamic acid content. Glutamic acid, aspartic acid contents were reduced rapidly from 3rd to 9th day more decrease by artifical drying than by natural drying. Lysine content were gradually increased under two different drying conditions and threonine didn't change by two drying conditions.

• Journal of the Korean Wood Science and Technology
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• v.34 no.1
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• pp.7-14
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• 2006

Three-dimensional distribution and variation of moisture content of boxed-heart square timber of Pinus densiflora was investigated to find the safe and rapid drying methods. As results, microwave-drying method could dry the boxed-heart square timber with sectional dimension of $150{\times}150mm$ under 10% moisture content (MC) within 72 hours with less surface checks, compared with hot-air drying. In case of microwave drying, the MC distribution during drying had a close relation with the initial MC distribution. In case of hot air drying, however, it was independent on the intial one except for the intial drying stage.

• Journal of Forest and Environmental Science
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• v.10 no.1
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• pp.38-48
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• 1994

This study was carried out to estimate drying schedule of Fagaceae four species grown in Kangwon-Do by oven-drying at $100^{\circ}C$ which aimed to elucidate the characteristics such as current moisture content, drying process, initial check, collapse and internal check during drying. The results were summerized as follows ; Current moisture content of each board showed a rapid drying curve with the hight initial moisture content of board and species with the high initial moisture content took long to do drying. Appearance of checks for Quercus variabilis were extremely severe and estimated schedule was $T_5-C_2$. The shrinkage rate of grain direction was in the order of tangential direction > radial direction > longitudial direction and the shrinkage rate of oven-drying at $100^{\circ}C$ was bigger than normal shrinkage rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.263-275
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• 1986

Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bar salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition. The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively. The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.6g%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess. The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased. The content of free amino acids of fresh muscle and eggs were 508.8mg/100g and 1,110.6mg/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.

• The Korean Journal of Pesticide Science
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• v.14 no.3
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• pp.235-240
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• 2010

In order to elucidate residual characteristics of pesticides in garlic by drying, azoxystrobin and flutolanil used for garlic were treated to the garlic by dipping for 1 and 5 min into their standard diluents and then the garlic was dried with a freeze-drier. The test pesticides were analyzed with a GLC-ECD/NPD. Recoveries of the pesticides ranged from 81.96 to 98.18%. Amount of azoxystrobin and flutolanil in fresh garlic were 0.34 and 1.18 mg/kg in case of dipping for 1 min. and 0.44 and 2.15 mg/kg in case of dipping for 5 min., respectively. Also, amount of azoxystrobin and flutolanil in dried garlic were 0.80 and 4.51 mg/kg in case of dipping for 1 min. and 1.03, 5.28 mg/kg in case of dipping for 5 minute, respectively, representing that concentration of the test pesticides in garlic were increased by drying. In case of dipping for 1 and 5 min., processing factors of azoxystrobin were 2.35 and 3.34 and those of flutolanil were 1.19 and 1.17, respectively. Reduction factors of the pesticides in garlic were range from 0.94 to 0.97, indicating that few amounts of the test pesticides in garlic were dissipated by freeze-drying.

• Journal of Forest and Environmental Science
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• v.12 no.1
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• pp.1-12
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• 1996

This study was carried out to estimate drying schedule of Fagaceae four species grown in Kangwon-Do by oven-drying at $100^{\circ}C$ which aimed to elucidate the characteristics such as current moisture content, drying process, initial check, collapse and internal check during drying following each board thickness (1.5cm, 2.5cm, 3.5cm, 4.5cm). The results were as follows; Current moisture content of each board showed a rapid drying curve with the high initial moisture content of board. With the high initial moisture content, the incease of board thickness and the slowness of changing rate of moisture content, species took long to do drying. Also, the initial conditions of drying had to be mild condition with the increase of board thickness.

• Journal of Biosystems Engineering
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• v.12 no.3
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• pp.50-56
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• 1987

중규모 벼농가에서의 벼건조 및 저장을 위하여, 한국형 개량곳간(크기: $1.8{\times}2.4m$, 높이 : 3.2m, 규모 : 2-4 M/T)을 개발하였다. 송풍기(0.5마력) 및 공기유도닥트를 부착하여 건조 및 aeration이 가능하도록 하였으며, 저장중 양곡손실을 최소한 줄이기 위해 방서용철망, 환풍창 및 구판들을 설치하였다. 그리고 양곡의 입출고가 용이하도록 내리닫이쪽문을 설치하였다. 개발된 개량곳간을 이용하여 1981년, 1982년, 1983년 가을에 각각 수확한 물벼를 수확즉시 건조하였을 때, 기후조건, 수확시기, 수확시의 수분함량, 풍량, 송풍시간, 곳간내에서의 벼의 높이 등에 따라서 차이는 있으나 상온 통풍에 의하여 벼를 잘 건조할 수 있었다. 그리고 건조조건에 따라서 건조양상은 달랐으나 180~352시간의 건조시간이 소요되었으며, 연속 상온통풍에 의하여 건조된 벼의 품질은 비교적 양호하였다.