• 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$0^{\circ}C$.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

• 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.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2003.11a
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• pp.249-271
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• 2003

The purpose of the present study is to identify the drying cylinder model in paper plants and to analyze characteristics of process responses for changes in input variables. The model developed in this work is based on actual plant operation data and the steam pressure applied to the cylinder behaves as one the main variables. It is found that heat transfer coefficients from the condensate to the canvas could be represented as empirical relations based on heat conductivities and operation date. The effectiveness of the cylinder model is demonstrated by the measured moisture contents and web temperature. Using transfer functions derived from the cylinder model stability of the drying process is analyzed.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.11 no.3
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• pp.120-126
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• 2001

The simulation system for analyzing the ceramic drying process is developed. This system consists of 3 parts: pre-processor, analyzer, and post-processor. The pre-processor creates 3-dimensional ceramics, makes finite-element models, and prepares analyzers input. The analyzer computes temperature, moisture, residual stress, displacement, etc. during the drying process using the information about finite-element model, material property, and boundary condition provided by the pre-processor. In post-processor, the analyzers results are visualized to help designers evaluation of the drying of the ceramic.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.136-141
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• 2000

This study was conducted to analyze the properties of the roasted dandelion tea prepared after various pre-treatments such as pre-drying, steaming and air blast drying. The dandelion tea was prepared by roasting the pre-treated dandelion leaves and its total yield, pH, soluble solid content, turbidity, browning and sensory value were evaluated. Total yield and soluble solid content were the highest in case of air blast drying. Turbidity and browning degree were similar in all the teas regardless of their pre-treatment including pre-drying, steaming or air blast drying. The best palatability in the sensory evaluation was obtained at the steaming condition for 60 sec without pre-drying. Longer air blast drying time resulted in the increase in the a and b values. turbidity, browning degree, total yield and soluble solid content in the air blast dried tea.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.369-374
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• 2002

최고급 품질의 홍삼제조를 위한 공정을 개발하고자 건조기를 제작하였다. 건조기는 온도, 습도의 계측이 가능하고 이를 컴퓨터와 연결하여 사용자가 원하는 온도, 습도로의 제어가 가능하도록 설계하열다. 건조기의 작업용량은 1회에 원료수삼 30지가 처리되도록 설계되었다. 이를 위한 건조챔버의 크기는 6년근 1등급 수삼의 크기를 고려하여 700$\times$700$\times$1500mm로 결정하였고 건조과정중의 수삼의 상태변화를 알기 위하여 건조챔버 전면에 유리를 설치하여 육안 관찰 및 영상처리장치에 의한 모니터링이 가능하도록 하였다. 수삼의 균일한 건조를 도모하기 위하여 대나무 채반을 속도조절이 가능한 모터와 체인을 이용하여 챔버 내에 서 0~10rpm의 속도로 회전되도록 설계하였다. 그리고 건조시 챔버 내의 공기상태 계측 및 제어용 프로그램을 개발하였다. 제작된 홍삼제조용 건조기의 성능 평가결과 설정된 온도와 습도를 정밀하게 계측제어 할수 있었으며, 원하는 건조수준을 유지는데 성공했다. 건조기 내부에서의 온도 분포와 풍속분포를 SAS통계 package GLM을 이용하여 유의수준 5%의 범위에서 Student T~test를 한결과, 계측지점간의 유의 차가 없어 온도와 풍속의 분포가 균일한 것으로 나타났다.

• Journal of the KSME
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• v.49 no.8
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• pp.41-44
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• 2009

전도성 금속잉크 건조의 목적은 용제인 물이나 솔벤트 부분을 증발시켜 다음 작업에 지장이 없도록 하는 단순건조와 더불어 전도성을 증가시키기 위한 큐어링 작업이 포함되는 전자 인쇄회로 작업의 한 공정이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.29-33
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• 1989

As one of the application of microcomputer for data acquisition and temperature control of food drying process, these studies designed and built 'the interface system, measuring sensors of weight and temperature, temperature control system'. The basic and assembly language was used to operating these system. These system measured successfully the variables such as weight and temperature during food drying, and controlled Automatically the drying temperature.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.14 no.3
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• pp.115-122
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• 2004

When porous materials are dried, the particles flocculate into fish-net structure in gel phase. In order to exactly analyze the stress distribution of porous materials during drying process, the elastic tensor of microscopic gel structures has to be predicted considering pore shapes as well as porosities of porous materials. The elastic characteristics of porous materials associated with porosities were predicted analyzing microscopic gel structures with circular and cross pores via homogenization method and the drying processes of the electric porous ceramic insulator were simulated using finite element method (FEM). Comparing analysis results between consideration and negligence of pores, the deformed shape and distributions of temperature and moisture were similar but the residual stress was significantly different.