• Journal of the Korean Wood Science and Technology
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• v.18 no.3
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• pp.34-41
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• 1990

본 연구는 CCA로 방부(防腐)처리된 Lodgepole pine 각재(角材)의 재건조(再乾燥)시 고온건조법(高溫乾燥法)의 적용이 건조속도(乾燥速度) 및 건조결함(乾燥缺陷)의 발생에 어떻게 영향하는가를 고찰하고자 수행되었다. 고온건조시 건조속도는 통당(通常) 열기건조(熱氣乾燥)시보다 약(約) 2.5배 증가되었으며, 방부처리재의 재건조 속도는 처리전(前)의 전건조속도보다 약간 감소됨을 보였다. 표면할열(表面割裂)의 발생정도(程度)은 전건조시의 경우, 고온건조시 보다 심(甚)하였으나 재건조시에는 건조방법간에 큰 차이가 없었다. 방부제의 침투(浸透)를 도모(圖謀)하기 위하여 자상(自傷)처리(Incising)된 각재의 경우에는 재건조시 절개부(切開部)의 연장(延長)에 의해 할렬의 정도가 증가됨을 보였다. 뒤틀림(Warping)의 발생정도는 고온건조시가 통상 열기건조에 비해 심하지 않았으며, 전(全) 건조과정을 통하여 발생된 뒤틀림은 WWPA가 정(定)해놓은 Lodgepole pine 2등급(等級)(No. 2 grade)의 뒤틀림 허용치(許容値)의 범위내(範圍內)에 있음을 보였다. 결론적(結論的)으로, 고온건조시 증가되는 건조속도와 건조재의 질(質)에 큰 영향을 주지않는 범위내에서 발생되는 건조결함을 고려할 때, Lodgepole pine의 전건조및 CCA 처리후 재건조를 위해 큰 문제없이 고온건조법이 적용될 수 있음을 보였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.884-892
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• 2014

The purpose of this study was to investigate the drying characteristics and drying models of Ainsliaea acerifolia Sch. Bip. using far-infrared thin layer drying. Far-infrared thin layer drying test on Ainsliaea acerifolia Sch. Bip. was conducted at two air velocities of 0.6 and 0.8 m/sec, as well as three drying temperatures of 40, 45, and $50^{\circ}C$ respectively. The drying models were estimated using coefficient of determination and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, leaf color changes, antioxidant activity, and contents of polyphenolics and flavonoids. The results revealed that increases in drying temperature and air velocity caused a reduction in drying time. The Thompson model was considered suitable for thin layer drying using far-infrared radiation for Ainsliaea accerifolia Sch. Bip. Greenness and yellowness values decreased and lightness values increased after far-infrared thin layer drying, and the color difference (${\Delta}E$) values at $40^{\circ}C$ were higher than those at $45^{\circ}C$ and $50^{\circ}C$. The antioxidant properties of Ainsliaea acerifolia Sch. Bip. decreased under all far-infrared thin layer drying conditions, and the highest polyphenolic content (37.9 mg/g), flavonoid content (22.7 mg/g), DPPH radical scavenging activity (32.5), and ABTS radical scavenging activity (31.1) were observed at a drying temperature of $40^{\circ}C$ with an air velocity of 0.8 m/sec.

• Journal of the Korean Wood Science and Technology
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• v.33 no.6 s.134
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• pp.25-30
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• 2005

This experiment was carried out for the improvement of drying schedules for 50 mm-thick Japanese red pine (Pinus densiflora Sieb. et Zucc.) lumber. Drying rates were analyzed comparatively after drying to 15% of final moisture content through the applications of conventional kiln drying schedule, time schedule, continuously rising temperature schedule, and drying rate schedule. As results drying rate of 50 mm-thick red pine lumber was 0.53%/hr with conventional kiln drying schedule, 0.9%/hr with time schedule, 2.29%/hr with continuously rising temperature schedule, and 1.52%/hr with drying rate schedule, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1358-1365
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• 2016

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of $15{\pm}0.5%$. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and $80^{\circ}C$. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature $70^{\circ}C$, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.

• Food Engineering Progress
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• v.21 no.1
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• pp.42-48
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• 2017

The purpose of this study was to verify the drying characteristics of steamed sweet potato and to establish optimal drying conditions for far-infrared drying of steamed sweet potato. 4 kg of steamed sweet potato was sliced to thicknesses of 8 and 10 mm, and dried by a far-infrared dryer until a final moisture content of $25{\pm}0.5%$. The far-infrared dryer conditions were an air velocity of 0.6, 0.8 m/s and drying temperature of 60, 70, and $80^{\circ}C$. The results can be summarized as follows. The drying time tended to be reduced as temperature and air velocity for drying increased. The Lewis and Modified Wang and Singh models were found to be suitable for drying of steamed sweet potato by a far-infrared dryer. The color difference was 35.09 on the following conditions: Thickness of 8 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. The highest sugar content ($59.11^{\circ}Brix$) was observed on the conditions of a thickness of 8 mm, temperature of 80, and air velocity of 0.8 m/s. Energy consumption decreased on the conditions of higher temperature, slower air velocity, and thinner steamed sweet potato.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.355-361
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• 2002

본 연구에서는 원적외선.열풍 복합건조특성을 구명하기 위하여 건조용량 150-500kg이고, 승강기, 상.하부스크류, 건조실, 템퍼링실, 송풍기 및 가열장치로 구성된 시뮬레이터를 제작하여 건조특성시험을 실시하였다. 그 결과를 요약하면 다음과 같다. 가. 열풍온도에 따른 곡온변화를 시험한 결과 열풍온도 45$^{\circ}C$일 때 곡온 32-33$^{\circ}C$를 유지하였으며, 48, 51$^{\circ}C$일 때는 곡온이 35$^{\circ}C$가 넘어서는 현상을 나타났다. 건조중 곡온이 35$^{\circ}C$를 넘어서게 되면 동할미 발생량이 많아지고 품질저하가 급격히 일어난다. 나. 템퍼링실의 온도편차가 2,5$^{\circ}C$ 정도로 고른 온도분포를 나타내었고, 버너 입구쪽과 템퍼링실 중앙지점에서 온도가 약간 높게 나타났으며, 원적외선방사체 표면온도분포는 열풍온도가 45$^{\circ}C$일 때 평균 17$0^{\circ}C$를 유지하였고, 48$^{\circ}C$, 51$^{\circ}C$일 때 각각 22$0^{\circ}C$, 23$0^{\circ}C$에서 유지하는 것으로 나타났다. 다. 원적외선방사체 길이방향으로 온도편차는 버너를 기준으로 해서 버너쪽에서 멀수록 온도가 높았고, 중간, 근거리 순으로 나타났다. 버너의 원거리쪽에서 온도가 높게 나타난 것은 원적외선방사체를 통과하는 열풍이 빠져나가도록 되어있는 열풍 유동관이 버너 원거리에 위치하고 있어 버너에 불꽃이 점화되면서 열풍이 방사체 끝쪽으로 일시 머물렀다가 배출되기 때문으로 판단된다. 라. 건조기의 송풍량을 요인으로 하여 건조속도와 건조에너지를 비교한 결과 송풍량이 30cmm일 때가 25cmm에서보다 약 33%의 건조속도가 증가되어 송풍량이 많을수록 건조속도가 빨라졌으나, 건조에너지는 1,391kcal/kg.water로 나타나 약 4.2%정도가 더 소요 되었다. 곡물순환속도를 요인으로 하여 비교 시험한 결과 곡물순환속도가 33kg/min일때가 26kg/min보다 약 25%의 건조속도가 증가되어 곡물의 순환속도가 빠를수록 건조속도가 빨라졌으며, 건조에너지도 1,334kcal/kg.water로 비슷하게 소요되었다. 마. 시험구와 대비구의 건감률은 시험구에서 1.08~1.36w.b./h로 나타나 대비구보다 약 9.9~18.3%가 높게 나타났고, 건조에너지는 10.2~14.6%가 절감되었다. 발아율은 열풍온도가 낮을수록 높게 나타났고 시험구가 대비구보다 발아율이 낮게 나타났으며, 동할률 증가량도 원적외선.열풍 복합건조방법이 높게 나타나 이것은 곡물 표면에 원적외선 방사에의한 복사열이 전달되어 열장해를 받았기 때문으로 판단되며, 금후 더 연구하여 적정 열풍온도 및 방사체 크기를 구명해야 할 것이다.

• Tunnel and Underground Space
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• v.20 no.2
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• pp.119-124
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• 2010

Hopkinson's effect tests were carried out for various strain rates on three different types of rock in both saturated and dry states in order to examine the effects of strain rate and water saturation on tensile strength. The tensile strength increased with the increase of the strain rate not only in dry state but also in saturated state. It was also especially recognizable that the dynamic tensile strength of rock in the dry state was proportional to approximately a one-third multiple of strain rate no matter what the type of rock. It was found that water saturation decreased tensile strength in the dry state of sandstone and tuff, both with high porosity, but no significant difference could be recognized between the dry and the saturated states of granite, which has a low porosity of 0.49%.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.212-217
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• 1989

The shrinking and overall drying rate equations which can accomodate experimental date and the rate of initial drying ratio were investigated. The results obtained from hot air drying experiments of radish and sweet potatoes were as follow. The drying rate constant and the order were affected by the thickness of sample and temperature. The empirical drying rate and shrinking equations at constant drying conditions (d=4mm, $Ta=50^{\circ}C$, RH=10%, U=0.8m/s) for radish and sweet potatoes were found to $dx/dt=0.112{\times}10^{-2}\;A(1-x)^{0.43}$, A=Ao(-0.480x+1) and rates of initial drying ratio were expressed of sample thickness, relative humidity and air velocity; for radish $dx/dt=0.0648(RH)^{-0.31}\;(d)^{-0.75}\;(U)^{0.39}$ and for sweet potatoes $dx/dt=0.0547(RH)^{-0.28}\;(d)^{-0.63}\;(U)^{0.37}$

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.3
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• pp.207-210
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• 1982

For the removal of initial water content in cuttlefish, the effects of fixed-bed drying condition on the drying rate were investigated, with following results. 1. The drying rate of cuttlefish dried at fixed-bed condition was also faster than that at natural convection type or hot air dryer.2. By controlling air temperature and its direction to cut-and-peeled sample the drying time can be reduced to 2 hrs. 3. Shirai's equation and Arrhenius' law were applicable to fixed-bed dried cuttlefish. Drying rate constant (k) by Shirai's equation, and Arrhenius' plot were as shown in Table 3, 4 and Fig.3, respectively.

• Journal of Korean Society of Forest Science
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• v.87 no.4
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• pp.577-583
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• 1998

Chestnut and paulownia boards for the traditional musical instruments were air dried to compare moisture contents(MC), drying rates and drying times between the air drying for 70 days in a yard and the shed drying for 150 days in a closed shed when piled in early June. An average final MC and the drying rate of chestnut boards were 20.6 percent and 0.78%/day for the air drying, and 16.6 percent and 0.44%/day for the shed drying. An average final MC and the drying rate of paulownia boards were 16.7 percent and 1.53%/day for the air drying, and 13.5 percent and 0.77%/day for the shed drying. Drying rates of air-dried boards were nearly twice as high as those of shed-dried boards for both species. Air drying rates of chestnut and paulownia boards were very high and exhibited falling drying rate above the fiber saturation point(30%), and then decreased irregularly. However, shed drying rates of chestnut and paulownia boards were high and exhibited falling drying rate above 55 percent MC for chestnut boards and above 80 percent MC for paulownia boards, and then decreased irregularly.