• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.32-37
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• 2005

This study was conducted the slurry pig manure treatment by condensation drying of liquid from the slurry manure with a heat-pump and electric heater combined with air flow channel system. The system was designed as liquid and solid matters separation of slurry manure, and it can doing continuous input of slurry manure from a pig house, and it can operated year round use for pig farms. The separation of liquid and solid matters from slurry manure needed the prevention of solid accumulation in the system. The system was designed as closed space from outside air space for maximized evaporation of liquid and the condensation of liquid from slurry manure. The system can be operated the pig slurry manure treatment regardless of seasons in a yew. The separated evaporation water from the pig slurry manure by the heat-pump was satisfactorily pure water that can be used as washing water in livestock farms. The system can applicate to about 100 heads of pig, and the proper area of evaporation plate system was considered around $10\;m^2$. The input electrical energy of about 15 kWh which the cost equal to 250,000 won per month.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.7 s.250
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• pp.663-670
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• 2006

The presented study aims to investigate the colloidal droplet deposition caused by evaporation of the liquid. In the numerical analysis, the evaporation is carried out by using different evaporation function intended to obtain different shape of solute deposition. In the experiment, the colloidal droplets of different solvents are placed on a glass plate and the surface profiles are measured after drying the solvents of the droplets to investigate the effect of the solvent evaporation on the final deposition profile. Comparing the surface profiles obtained under different conditions, the optimum drying conditions of colloidal droplets are, determined to obtain uniform surface profiles. The numerical results showed that ring-shaped deposition of solute was formed at the edge of the droplet due to the coffee stain effect and the height of the ring was reduced at the lower evaporation rate. The experiments showed that the boiling point of a solvent was critical to the surface uniformity of the deposition profile and the mixture of solvents with different boiling points influenced the uniformity as well.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.1
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• pp.7-16
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• 2006

Both the computational and experimental analysis have been conducted in this study to develop the high efficiency agriculture products dryer by the uniform thermal flow distribution in the drying room. It has been developed based on the results of the computation and experiment in the conventional dryer to improve the thermal flow distribution in drying room. The developed dryer can be prevented the local concentration of the heated wind and achieved the uniform flow distribution using the installation of vertical branch ducts, ribs, guide vanes and porous plates. As a result, the developed dryer reduced the fuel consumption up to $15\%$ and the electricity consumption up to $31.5\%$ compared with the conventional dryer.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.119-125
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• 2016

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

• Journal of Powder Materials
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• v.25 no.4
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• pp.336-339
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• 2018

A unique porous material with controlled pore characteristics can be fabricated by the freeze-drying process, which uses the slurry of organic material as the sublimable vehicle mixed with powders. The essential feature in this process is that during the solidification of the slurry, the dendrites of the organic material should repel the dispersed particles into the interdendritic region. In the present work, a model experiment is attempted using some transparent organic materials mixed with glass powders, which enable in-situ observation. The organic materials used are camphor-naphthalene mixture (hypo- and hypereutectic composition), salol, camphene, and pivalic acid. Among these materials, the constituent phases in camphor-naphthalene system, i.e. naphthalene plate, camphor dendrite, and camphor-naphthalene eutectic exclusively repel the glass powders. This result suggests that the control of organic material composition in the binary system is useful for producing a porous body with the required pore structure.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.312-318
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• 2008

The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. The thermograms' analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.511-520
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• 2000

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Journal of the Korean Wood Science and Technology
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• v.30 no.2
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• pp.87-94
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• 2002

This study was carried out to evaluate bending property on principal domestic species such as sargent cherry(Prunus sargentii), bitter wood(Picrasma quassioides), horn beam(Carpinus laxiflora), cork oak(Quercus variabilis), birch(Betula schmidtii), painted maple(Acer mono), basswood(Tilia amurensis), red pine(Pinus densiflora), pitch pine(Pinus rigtda), royal pawlonia(Paulownia tomentosa) by microwave heating. In this study, radius of curvature(ROC) for bending process was classified by radius of curvature(ROC) of bending plate such as 4 cm, 6 cm, and 10 cm, and thickness of metal-strap(TMS) was 0.6 mm and 0.8 mm. Bending process was successfully operated for 100 percent in bitter wood, horn beam, birch and painted maple. On the other hand, there was a success rate of 58 percent in sargent cherry and 83 percent in cork oak and 29 percent in basswood and 8 percent in royal pawlonia which is the worst bending property. All specimens of basswood and royal pawlonia were broken at 4 cm of ROC. Success rate of bending property was shown 44 percent in red pine and 56 percent in pitch pine. TMS has an effect on only drying speed in drying process than difficulty and facility of bending property. It was considered that the thinner TMS in drying process is the faster in drying speed of bent wood.

• Fire Science and Engineering
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• v.29 no.6
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• pp.13-19
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• 2015

This study was performed to test the combustive properties of Pinus rigida specimens treated with phosphorus (P) and nitrogen (N) additives. Each Pinus rigida specimen was painted three times with 15 wt% P-N additive solutions at room temperature. After drying the treated specimens, the combustion properties were examined using a cone calorimeter (ISO 5660-1). The time to ignition (TTI) for the treated specimens was 90 to 148 s except for the specimen treated with PP/$4NH_4^+$, and the time to flameout (TF) was 556 to 633 s, which was longer than that of virgin plate. While the The specimens treated with P-N additives showed 12.5 to 43.4% higher mean heat release rate ($HRR_{mean}$) and 11.8 to 43.1% higher total heat release (THR) than virgin plate. The effective heat of combustion (EHC) was by 2.9 to 17.5% lower than that of virgin plate. It can thus be concluded that the combustion-retardation properties were partially improved compared to those of virgin plate.