• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2004.11a
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• pp.177-181
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• 2004

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2004.11a
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• pp.37-42
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• 2004

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.30 no.2
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• pp.40-46
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• 1998

This study was aimed to investigate any improvement of dewatering and energy saving on the papermaking process when the various types of fillers were used, i.e., clay, talc and grounded calcium carbonate (GCC). Cationic polyelectrolyte and alum coagulants neutralized the surface charge of the filler particles and the filler particles were coagulated. The rates of dewatering and drying were investigated. The results indicated that clay tended to intense anion, while talc and GCC tended to anion trend nearly to neutrality. Clay and talc added with EPI-DMA, P-DADMAC and alum respectively as optimum levels showed a significant efficiency on the dewatering and the turbidity dissipation. However, the turbidity and dewatering rate of GCC decreased, when GCC was added with EPI-DMA and P-DADMAC respectively Drying rate of clay was increased when coagulant added. However drying rates of talc and GCC were not affected by coagulant, while the apprarent drying time of talc and GCC in the absence of any coagulant was shorter than the clay in the presence of a coagulant. The result confirmed that talc or GCC was more efficient than clay on the dewatering and drying, which is consistent with a general knowledge in the collodal science.

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.460-469
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• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.

• Resources Recycling
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• v.6 no.1
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• pp.40-46
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• 1997

Sludgc d~sposal has been a major challenge in the wastewater treatment. Drying is operation which is separated fromsewage sludge to solid and liquid by heating. Drying needs to pretreatment process for effective "thation, incinerationand dispaal The objective of this work was to the drying dewatered sewage sludge by microwave heating, and tocompare the experimental rcsults with thcorctical rcsults. Microwave drylng is fast and has a high efficiency. In thepresent \ark, an unsteady state analysis of one dunensional drying, with microwave heating, is carried out. In drying ratecurve, moisture movement at falling rate period occured by dfision. A good agreement was abtamed between the modcland the experimental results using the slab sample of 0.2cm thickness. 0.2cm thickness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.37-45
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• 2018

An electric vehicle is an environmentally friendly vehicle because there is no exhaust gas, unlike gasoline automobiles. On the other hand, because the electric vehicle is driven by electric power charged in batteries, the distance to go through a single charge depends on the energy density of the batteries. Therefore, a lithium-ion battery with a high energy density is a good candidate for batteries in electric vehicles. Because the electrode is an essential component that governs the efficiency of a lithium-ion battery, the electrode manufacturing process plays a vital role in the entire production process of lithium-ion batteries. In particular, the drying process during the electrode manufacturing process is a critical process that has a significant influence on the performance. This paper proposes an innovative process for improving the efficiency and productivity of the drying process in electrode manufacturing and describe the equipment design method and development results. In particular, the design procedure and development method for enhancing the electrode adhesion power, atmospheric pressure superheated steam drying technology, and drying furnace slimming technologies are presented. As a result, high-speed drying technology was developed for battery electrodes through the world's first turbo dryer technology for mass production using open/integrated atmospheric pressure superheated steam. Compared to the conventional drying process, the drying furnace improved the productivity (Dry Lead Time $0.7min{\rightarrow}0.5min$).

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

• Journal of the Korean Wood Science and Technology
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• v.34 no.2
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• pp.30-36
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• 2006

Wood fuel must be dried before combustion to minimize the energy loss. Sawdust of Japanese red pine was dried in a batch type fluidized-bed to investigate the drying characteristics of sawdust as a raw material for bio-fuel. The minimum fluidization air velocity was increased as particle size was increased. It took about 21 minutes and 8 minutes to dry 0.08 m-deep bed of particles with average particle size of 1.3 mm from 100% to 10% moisture content at air temperature of $20^{\circ}C$ and $50^{\circ}C$, respectively.

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.230-243
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• 1990

This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

• Journal of Biosystems Engineering
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• v.40 no.1
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• pp.61-66
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• 2015

Purpose: The purpose of this study was to establish conditions to dry a radish by examining the drying and quality characteristics depending on the air temperature and velocity of a far infrared conveyor dryer. Methods: A sample of weighing 6 kg was dried until the moisture content reached $15{\pm}0.5%$ (w.b.). Four temperatures (50, 60, 70, and $80^{\circ}C$) and three air velocity levels (0.4, 0.6, and 0.8 m/s) were employed as the drying factors. Results: The drying rate increased with the increase in the temperature and air velocity but decreased with time. However, the drying rate was influenced by temperature rather than velocity. At a temperature $50^{\circ}C$ with a air velocity of 0.4 m/s, it took 350 min for the radish to dry which was the longest drying time; $80^{\circ}C$ with a air velocity of 0.8m/s, it took 180 min for the radish to dry, which was the shortest drying time. ${\Delta}E$ (the color difference value) increased with the increase in temperature and air velocity. The browning and rehydration ratio increased as the temperature rose. Energy consumption decreased with the increased temperature and air velocity. Conclusions: Based on the results of this study, the best drying conditions for the radish were determined to be a temperature of $70^{\circ}C$ with an air velocity of 0.8 m/s.