• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.397-399
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• 2008

흡착식 건조공정에서 가장 중요한 부분은 건조에 활용되는 용해제(Desiccant) 라고 할 수 있다. 그러나 국내에서 흡착식 건조기에 사용되는 대부분의 용해제는 수입에 의존하고 있는 실정이다. 그러므로 본 연구에서는 흡착식 제습 설비의 제작 능력을 기초로 하여 용해제의 자체 개발을 통하여 안정적인 기술력의 확보로 국내에서 친 환경적이며 무동력으로 사용할 수 있는 용해성 흡습제에 관한 연구를 진행하고자 한다. 이를 위해 알칼리성 흡수제를 합성하기 위하여 KCl, NaCl 그리고 $CaCl_2$ 등의 물질을 질량비로 일정비율이 되도록 수용액에 용해시켜 교반속도가 유지되는 회분식 반응기에서 일정시간 동안 반응 시킨 후 일정온도 범위에서 일정시간동안 건조시켜 시료를 제조 하여 흡습제의 조습특성을 분석하였다.

• Food Science and Preservation
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• v.22 no.4
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• pp.505-511
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• 2015

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

• Journal of the Korean Wood Science and Technology
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• v.31 no.4
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• pp.57-62
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• 2003

The Mechanical and drying characteristics of Pinus densiflora wood, which was damaged by forest fire, and sound wood were examined. There were no significant differences in axial compressive properties, shearing strength and impact bending absorbed energy between damaged and sound woods. But the bending properties of damaged wood were slightly higher than those of sound wood. The green moisture content of sapwood in damaged wood was lower than that in sound wood, but oven-drying rate was similar in both woods. Number of initial check in damaged wood was smaller than that in sound wood, and inner check in damaged and sound woods was not observed. Consequently, it is considered that mostly damaged wood by forest fire can be used for wood material after removing the bark.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1680-1687
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• 2011

This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Journal of Korean Society of Forest Science
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• v.110 no.2
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• pp.244-253
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• 2021

This study aimed to investigate quality characteristics of hot-air dried persimmon during the drying period in 'Bansi' and 'Godongsi'. These cultivars were classified into four grades: 2L, L, M, and S based on the fruit weight. Weight loss, firmness, soluble solid content (SSC), and moisture contents were measured during the hot-air drying period. The weight loss significantly increased during the drying period (p<0.05), while there was no difference between cultivars. In the initial drying period, the firmness decreased due to softening during the ripening stage and increased significantly due to hardening during the water loss stage. Regardless of the cultivars, the SSC increased from 19.6% in the initial period to 55.3% at 12 days after drying. Moisture content statistically decreased in both cultivars over the whole drying period. It took 4 days and 8~10 days to produce semi-dried persimmon (45~55% moisture content) and dried persimmon (25~35% moisture content) in both cultivars. These results could be effectively used as basic data for producing high-quality semi-dried and dried persimmons using the hot-air drying method in 'Bansi' and 'Godongsi'.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.416-423
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• 1993

Milk powders were made by several drying methods and raw materials, and rheological properties of milk powders were investigated by an Instron Universial Testing Machine. The results obtained are summarised as follows. Bulk density of the drum dried whole milk powder was $0.382\;g/cm^3$ and was higher than that of other milk powders. The Hausner ratio, angle of repose and compressibility of the spray dried skim milk powder were 1.127, $32.5^{\circ}$ and 0.029 respectively. This result indicated that skim milk powder showed free flowing characterristics. The compressibility of the drum dried whole milk powder was decreased by the decrease of moisture content. Compressibility of the milk granule was 0.056 and was lower than that of milk powder. The spray dried milk powder of a grobular shape had higher solidity than the freeze or drum dried milk powder. The drum dried milk powder particles consist of irregular shape.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.2
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• pp.67-72
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• 2015

In this study, growth characteristics of insects for mass production was investigated. For Hermetia illucens, the biomass was increased by the supply of the mixture of FWDF with hop cake and typical feed at the early growth stage, however, no difference was shown between 100% of FWDF and the mixture at the late stage. The growth of Housefly larvae was retarded with the 100% of FWDF, resulting in abnormal paputation, hence the amount of FWDF shoud be lowered to 20% to 30% for the efficient growth. Super mealworm larvae was found to grow with little influence by the kind of feed, and none of them was died or inhibited by the supply of FWDF as a feeding source.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.61-65
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• 1986

This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of $1.1470-2.2148{\times}10cm^2/sec$. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows; $log{\Delta}t\;=\;log\;t_o\;-\;D{\frac{{\pi}^2{\theta}}{4d.}}$ This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.257-263
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• 2001