• Journal of the Korean Wood Science and Technology
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• v.20 no.2
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• pp.51-60
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• 1992

This study was performed to investigate the effect of green sorting before drying on the high-temperature drying characteristics of southern yellow pine dimension lumber(2"${\times}$6"${\times}$12'). To test the advantages of weight sorting, green lumber was seperated into heavy(above 55 1b), medium(50-55 1b), and light(below 50 1b)weight classes. Pieces in each weight class were subgrouped into high(above 35%) and low(below 30%) latewood groups. Groups were dried and seperated by a standard commercial high-temperature schedule; dry bulb temperature $245^{\circ}$ F, wet bulb temperature $180^{\circ}$ F, and air velocity 1200fpm. The results obtained were as follows; 1. There was a highly significant correlation between annual rings per inch(X) and percent-latewood(Y). The regression equation was Y=24, 5047+1.3272X. 2. There were highly significant correlations between either annual rings per inch($X_1$) or percent-latewood($X_2$) a.d specific gravity in green wood(Y). Their regression equations were Y=0.4260+0.0081$X_1$ and Y=0.3749+0.0029$X_2$, respectively. 3. Heavier weight charges dried more slowly than lighter weight charges. 4. Board-to-board variation in green or dry moisture content was less for all seperate weight classes than for unseperated control charges. 5. Lower latewood pieces had higher initial moisture content than higher latewood pieces, and then drying time for lower late wood pieces was longer than higher latewood pieces.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.13 no.3
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• pp.168-182
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• 1984

For the purpose of drying high moisture rough rice effectively, from the view point of pre-drying, some basic experiments of fluidized bed drying of rough rice were carried out. The minimum fluidization velocities $(U_{mf})$ for both rough rice and glass bead were analyzed to find out fluidizing characteristics. The main results obtained were as follows ; 1) Minimum fluidization velocity of rough rice and glass bead were 2.01m/s and 4.07m/s, respectively, when using the distributor with $16\%$ opening ratio. 2) $U_{mf}$ calculated by Shirai's empirical equation and that calculated by Wen's modified equation were inconsistent with experimental data, while $U_{mf}$ calculated by Ergun's equation was consistent with the experimental data. 3) The following equations, on the basis of Leva's equation, were obtained. $$C_{mf}=1.19\times10^{-4}(Re_p)^{-0.0318)\;(rough rice)$$ $$C_{mf}=1.02imes10^{-4}(Re_p)^{-0.0047)\;(glass bead)$$

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2003.11a
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• pp.272-290
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• 2003

In this study a model for the drying process in paper production plants was developed based on the mass and heat balances around drying cycles. Relationships for the heat transfer coefficients between the web and the air as well as between the drying cylinder and the web were extracted from the closed-loop plant operation data. It was found that the heat transfer coefficients could be represented effectively in terms of moisture content, basis weight and reel velocity. The effectiveness of the proposed model was illustrated through numerical simulations. From the comparison with the operation data, the proposed model represents the paper plant being considered with sufficient accuracy.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.780-786
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• 2002

Optimum condition of the drying process and the changes in aroma components during dehydration were determined for Sarcodon aspratus. The drying curve of mushrooms consisted of short constant rate period followed by long falling rate period. The drying rate increased with increasing drying temperature and air velocity. Results showed that mushrooms dried at $50^{\circ}C$ and air velocity of 1.5 m/sec had the greatest peak area of aroma compound. The aromatic components of the dried mushrooms were 1-octen-3-one, 1-octen-3-ol, 3-octanone, 1-octanol, 2-octen-1-ol, 3-octanol, 3-octanone, 1-octanol, 2-octen-1-ol, and 3-octanol. Peak areas of mushroom alcohol and aromatic compounds of mushrooms including 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanol decreased significantly, whereas those of 1-octen-3-one and 3-octane increased during the drying period. New unfavorable compounds including butyric acid, propanoic acid, and 3-methyl thiopropanol were formed during the drying period.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.2
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• pp.74-84
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• 2005

The objectives of this study was to investigate the improvement of thermal kinetics for disposal of sewage sludge using thermal wind drying. The operational parameters varied are the temperature of $130{\sim}170^{\circ}C$ and evaporation velocity WD. Important parameters effect on thermal kinetics for evaporation of water in sewage sludge studied include the drying time, water content of sewage sludge, solids amount of sewage sludge(TS%) by the varied temperature. The saturation point of water evaporation was observed at the drying time of 60 min in conditions of drying temperature $170^{\circ}C$ and drying time of 120 min by drying temperature $130^{\circ}C$ and WD=0.95 m/s. Operation at drying temperature of $170^{\circ}C$ led to higher rate of evaporation than those 130, $150^{\circ}C$ at WD=1.0 m/s and WD=1.0 m/s was higher than WD=0.5 m/s at drying temperature of $130^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.558-564
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• 1993

The drying characteristics of fluidized bed drying with different drying conditions using naked barley were carried out. This fluidized drying mechanism of naked 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 considered as the controlling step. The activation energy of first falling step was 1,900 cal/gmol, while for second falling step the values showed 2,500 cal/gmol.

• 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 $dx/dt=0.0547(RH)^{-0.28}\;(d)^{-0.63}\;(U)^{0.37}$

• Journal of Biosystems Engineering
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• v.41 no.1
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• pp.43-50
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• 2016

Purpose: The present study is aimed at examining the drying characteristics of sea tangle through a combination of microwave and far-infrared drying experiment and finding the optimal drying conditions. Methods: Sea tangle was cleaned and cut into fine pieces (5mm) before they were subjected to combinational drying by microwave and far-infrared ray. The amount of specimen per drying is 2 kg. The finely cut pieces of sea tangle were preheated in a microwave dryer for three different lengths of time (10, 15, and 20 min). Subsequently, they were dried using a far-infrared dryer at tow temperatures ($90^{\circ}C$ and $100^{\circ}C$) at an air velocity of 0.8 m/s until the final moisture content reduced to 10%. Results: Sea tangle dried under the condition of 20 min of preheating in the microwave dryer and drying at $100^{\circ}C$ by the far-infrared dryer. Of the drying models verified in this study, the logarithmic model showed high accuracy with the coefficient of determination $R^2>0.7825$ and RMSE<0.1095. The rehydration ratio of sea tangle was the highest (12.87 g water/g dry matter) under the condition of 15 min of preheating in the microwave dryer and drying at $100^{\circ}C$ by the far-infrared dryer. The energy consumption for the combination of microwave and far-infrared drying was the lowest (4.78 kJ/kg water) under the condition of 20 min of preheating in the microwave dryer and drying at $100^{\circ}C$ by the far-infrared dryer. Conclusions: Considering the drying time, discoloration during drying, rehydration ratio, and energy consumption for the drying of sea tangle, the optimal drying conditions for high-quality sea tangle are 15 min of preheating in a microwave dryer and drying at $100^{\circ}C$ by a far-infrared dryer.

• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.393-400
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• 2010

Uniform and rapid pre-drying of mandarin is important to improve the storage quality. The aim of this study was to suggest the basic design of forced ventilated pre-drying facility for mandarin by thermal flow analysis using computational fluid dynamics software (FLUENT 6.2). Developed CFD simulation model was verified by comparison with experimental data. Airflows and temperature distributions in the five conceptional designs including existing ordinary temperature storage rooms were analyzed and appropriate basic design was determined. Analysis of the effect of arrangement of windows and exhaust fans on thermal flow in facility was carried out for more detailed design. The results of this investigation showed that the predicted airflow velocity by CFD simulation showed a good agreement with the measured value and optimum design condition for simulated forced ventilated pre-drying facility of mandarin has two exhaust fans and two windows on both sidewalls and cover on loaded mandarin.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.47-56
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• 2000

The purpose of this study was to develop a drying method of Gangjung. a traditional Korean snack, thus to reduce the drying time and to improve the quality of Gangjung. Two drying methods, hot air drying and far infrared ray drying were used by changing conditions such as air velocity(0.4, 1.2, 1.6 m/s), temperature(40, 50, 60$\^{C}$), and aging. Optimal moisture content of dried Gangjung pellet was 17% which was proper for frying. Cracks appeared on the surface of Gangjung pellet at lower levels of moisture content. Far infrared ray drying saved drying time about 20%. Both hot air drying and far infrared ray drying at 0.4 m/s of air velocity tended to show better quality of Gangjung than those dried at higher air velocities. The expansion volume and texture of Gangjung drying at 40$\^{C}$ was better than other temperature conditions, regardless of drying methods. Quality of Gangjung, dried at single stage without aging, was superior to those dried at double stage including aging process. Moreover, single stage drying save the drying time at least 24 hr. Gangjung dried at high temperature became hard and less brittle in sensory evaluation. In image analysis, air cell distribution in inner structure of Gangjung became uniform and fine as drying temperature decreased to 40$\^{C}$. Overall, Gangjung made of Gangjung pellet by the use of far infrared ray drying at 40$\^{C}$ without aging, showed the best quality in terms of physical and sensory properties.