• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.45-50
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• 2002

This study was performed to develop thin layer drying equations fur short grain rough rice using far-infrared ray. Thin layer drying tests was conducted at four far-infrared ray temperature levels of 30, 40, 50, 60$^{\circ}C$ and two initial moisture content levels of 20.7, 26.2%(w.b.). The measured moisture ratios were fitted to Lewis and Page drying models by stepwise multiple regression analysis. Half response time of drying was affected by both drying temperature and initial moisture content at drying temperature of below 40$^{\circ}C$, but at above 40$^{\circ}C$ was mainly affected by drying temperature. Experimental constant(k) in Lewis model was a function of drying temperature, but K and N in Page model were function of drying temperature and initial moisture content. Moisture ratios predicted by two drying models agreed well with experimental values. But in the actual range of drying temperature above 30$^{\circ}C$ Page model was more suitable for predicting of drying rates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.635-640
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• 2006

This study was conducted to determine the effect of far infrared ray drying on the microbial and quality changes of vacuum packaged waxy corns, such as microbial growth, rehydration, color differences, weight loss and hardness during the storage at $4^{\circ}C$ and $25^{\circ}C$ for 7 months. After far infrared ray drying for 6 hours at $60^{\circ}C$, 2.32 log CFU/g of total microbial counts in raw waxy corns was enumerated, but no microorganism was detected in steamed or sugar-treated waxy corns. However, no microorganism was observed in all treatments except for control samples until 3 month storage at $4^{\circ}C$, whereas steamed and sugar-treated waxy corns showed 2 and 2.7 log reduction compared to that of control after 3 month storage. Yeasts and molds were more resistant than bacteria against far infrared ray drying at the same conditions. Similar results were observed in $25^{\circ}C$ storage. The degree of gelatinization in raw waxy corns far infrared ray drying changed from 98% to 96.2% after 7 month storage at $4^{\circ}C$, whereas steamed waxy corns with far infrared ray drying changed from 81.14% to 58.73%. Water contents in sugar-treated waxy corns with far infrared ray drying gradually reduced compared to steamed waxy corns as drying time increased. The L values in raw waxy corns far infrared ray drying increased as drying time increased, but L values in steamed or sugar-treated waxy corns significantly reduced after 12 hour far infrared ray drying. Hardness in raw waxy corns was higher than in steamed or sugar-treated waxy corns before storage, but similar hardness was observed between raw- and sugar-treated waxy corns after 9 hour drying. This results showed that the microbial reduction, the enhancement of shelf life and quality establishment of steamed or sugar-treated waxy corns could be maximized by using far infrared ray drying.

• Food Science and Preservation
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• v.3 no.2
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.937-946
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• 1996

A Far Infrared Ray (FIR) dryer was designed , constructed and tested for red pepper , lycium chinese, and mushroom (Cortiellus shiitake ) drying , and the results were compared to the heated air dryer at the same condition. In the FIR dryer, three different panel materials , galvanized, copper and stainless steel, were used and no ceramic coating and those with ceramic coating (three panels) were 58% , 56%, 64%, and 88% , respectively. The drying times of lycium chinese and mushroom were shortened in FIR dryer by 6 hrs and 4 hrs compared to the heated air drying, respectively. while to remarkable difference in the drying times was found in the red pepper drying . The quality of products was better in FIR dryer where more red color value for red pepper and lycium chinese and more brightness for mushroom . The drying performance of a FIR dryer was superior in terms of total cost of 80,800 WON /100kg of lycium chinese , reduced by 25% compared to the heated air drying.

• Journal of Environmental Science International
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• v.30 no.2
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• pp.135-143
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• 2021

This study executed evaluation of drying characteristics based on the polymer injection rate (8%, 10% and 12%) and the drying method[NIF(near-infrared ray). According to this study analyzed VS, VS/TS, and calorific value compared with 'the auxiliary fuel standard of the thermoelectric power plant and the combined heat & power plant'. The results are as follows. In the case of NIR, the VS was slightly changed at the early stage of the material preheating period and the constant drying rate period with low moisture evaporation. But VS reduction was shown higher as moisture was dried. In the case of non-digested sludge with high VS content, the VS reduction rate by drying was shown lower than that of digested sludge. As the flocculant injection rate increased, the VS loss due th drying was found to be small. Also, the higher the flocculant injection rate was the longer the drying time. Especially, in the case of the NIR drying equipment, as the moisture content of sewage sludge decreased(moisture content 20~40%), the loss of net VS also showed a tendency to increase sharply. It is shown that the high calorific value according to the drying time of the non-digested sludge was changed from 590 kcaℓ/kg to 3,005 kcaℓ/kg and from 539 kcaℓ/kg to 2,796 kcaℓ/kg.

• Journal of the Korean Solar Energy Society
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• v.24 no.1
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• pp.21-27
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• 2004

Near Infrared Ray (NIR) are primarily of interest to the high energy physicist. It is the intermediate portion of the spectrum, which extends from approximately 0.8 to 1.5 ${\mu}m$ and include a portion of the all of infrared, that is thermal radiation and is pertinent to heat transfer. It is important to study that temperature distribution of the drying materials by surface encompasses a range of NIR wave lengths. This study is to investigate the characteristics of NIR dryer by experimental results. it was made a comparison with various textiles, velocity ratio and distance of lamp and textiles. In case of spongy type textile the drying performance is the superior of all. The 0.15m distance drying effect of improvement 30% more than 0.26m distance between lamp and textiles. As the contained water increases, the drying speed for textile can be increased.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.183-188
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• 2009

RFID method is a non-contact automatic identification technology, which attaches microchips and antennas to an object in a tag form, to send and process information sent to the network using wireless frequency. Drying and curing process is extremely important which minimizes the resistivity of RFID antennas. This research is about the drying characteristic of conductivity ink, and analyzes and compares the hot-air drying process and infrared drying process. Also, the research was done for the improvement in drying performance by using combined process of hot-air and infrared mechanism. The experiment result shows that the hot-air or infrared drying system used alone cannot meet the required performance in drying printing method using conductivity ink. The combined drying system of hot-air and infrared ray showed resistance low enough in short drying and curing time, and this mechanism makes drying and curing process for mass and continuous production possible on-line.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

• Journal of Biosystems Engineering
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• v.25 no.2
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• pp.115-122
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• 2000

This study was performed to develop a prototype continuous flow ginseng dryer with which better product quality and lower drying energy consumption could be achieved compared with conventional ginseng dryers. A dryer having both far infrared ray (IR) and heated-air as the drying energy sources was designed and fabricated . Dryer performance was studied by examining energy efficiencies and dryer performance evaluation indices (DPEI) during the drying tests of medium-sized four year ginseng roots with IR radiating plate temperature and drying air temperature in the range of 80-12$0^{\circ}C$ and 22-5$0^{\circ}C$, respectively. The DPEI of IR /heated -air combined drying was 1/3 of that of the conventional heated-air drying when ginseng were dried to the same final moisture ratio. When ginsengs were dried for 12 hours in the prototype IR/heated-air combination dryer, a linear relationship was found to exist between final moisture ratio and ginseng temperature. As the drying progressed, drying air temperature inside the dryer was nearly constant but ginseng temperature was drastically increased during the first two hours and gradually increased thereafter until the end of drying. With the prototype Ir/heated-air combination dryer, the drying rate changed little but the energy efficiency increased proportionally when the amount of ginseng to be dried increased. Drying capacity, energy efficiency, and DPEI of the prototype IR/heated-air combination ginseng dryer were estimated to 1.500 roots, 65% and 3.800kJ/kg-water , respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.707-716
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• 2020

Red sea cucumber Stichopus japonicus, was dried using three methods-far-infrared ray, vacuum, and freeze drying and then enzymatically hydrolyzed using nine proteases: Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex, trypsin, α-chymotrypsin, and papain. In addition, the potential ability of hydrolysates to inhibit lipid accumulation in 3T3-L1 adipocytes was evaluated. The yield of hydrolysates from red sea cucumbers dried using each method was higher than that of the distilled water extract, and protein contents were either similar or higher. The hydrolysates that exhibited inhibitory effects on lipid accumulation, as demonstrated via Oil red O staining, were those obtained by far-infrared ray drying coupled with Alcalase, Flavourzyme, Kojizyme, or Neutrase treatment. In addition to the advantages of far-infrared drying and the characteristics of Flavourzyme, the Flavourzyme hydrolysate of far-infrared-dried red sea cucumber showed the highest inhibitory effect on lipid accumulation. In addition, this hydrolysate significantly decreased the expression of the protein factor fatty acid-binding protein 4, which is related to the late differentiation of 3T3-L1 adipocytes. Taken together, these results suggest that Flavourzyme hydrolysates from farinfrared-dried red sea cucumber may be used as a functional food and/or a pharmaceutical ingredient for the inhibition of lipid accumulation.