• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.952-965
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• 1993

A simulation modeling is necessary for the optimal design of a rice processing plant, which consists of a facility (a silo system) of rice drying and storage and a rice mill plant. In a rice processing plant, the production scheduling and the decision on capcity of each unit based on a queuing theory is very important and difficult. In this study a process-oriented simulation model was developed for the design of a rice drying and storage system with SLAMSYSTEM. The simulation model is capable of simulating virtually all the processing activities and provides work schedules which minimize total processing time , mean flow time and bottleneck of the plant system and estimate drying time for a batch in a drying silo. Model results were used for determination the size and capacity of each processing unit and for analyzing the performance of the plant . The developed model was actually applied to construct a grain silo system for rice drying and storage.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.1191-1196
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• 2006

Analysis of drying characteristics has been carried out with one-dimensional model in the dryer using the principle of the refraction of radiation. The dryer is composed of hot water tank, a plastic film conveyer belt, drying material, etc. The model considers the conduction and radiation within the plastic film and drying material. The film is semitransparent to radiation and the drying material is assumed to be semitransparent or opaque to radiation. The results shows that the effect of radiative transfer on the drying rate is relatively large when the thickness of drying material is small and the water temperature is high. When the material is thin, the drying rate by only conduction is also enhanced so that drying time can considerably be reduced.

• 제어로봇시스템학회:학술대회논문집
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• 1992.10b
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• pp.440-445
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• 1992

The major purpose here is to estimate the drying time required in the fish-drying process employed. The basic element of the prediction of the drying time is the model or the equation, which governs the change in weight. By an intuitive consideration on the mechanism of dehydration, a mathematical model of the fish-drying process is built, which is described by a system of linear differential equations. Further, a modified system of linear differential equations for a model of drying is also proposed for more accurate estimation. The parameter estimation of this system of equations provides the prediction of necessary drying time.

• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.342-356
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• 2016

Purpose: The drying of a thin layer of native cassava starch in a tray dryer was modeled to establish an equation for predicting the drying behavior under given conditions. Methods: Drying tests were performed using samples of native cassava starch over a temperature range of $40-60^{\circ}C$. We investigated the variation in the drying time, dynamic equilibrium moisture content, drying rate period, critical moisture content, and effective diffusivity of the starch with temperature. The starch diffusion coefficient and drying activation energy were determined. A modification of the model developed by Hii et al. was devised and tested alongside fourteen other models. Results: For starch with an initial moisture content of 82% (db), the drying time and dynamic equilibrium moisture content decreased as the temperature increased. The constant drying rate phase preceded the falling rate phase between $40-55^{\circ}C$. Drying at $60^{\circ}C$ occurred only in the falling rate phase. The critical moisture content was observed in the $40-55^{\circ}C$ range and increased with the temperature. The effective diffusivity of the starch increased as the drying temperature increased from 40 to $60^{\circ}C$. The modified Hii et al. model produced randomized residual plots, the highest $R^2$, and the lowest standard error of estimates. Conclusions: Drying time decreased linearly with an increase in the temperature, while the decrease in the moisture content was linear between $40-55^{\circ}C$. The constant drying rate phase occurred without any period of induction over a temperature range of $40-55^{\circ}C$ prior to the falling rate period, while drying at $60^{\circ}C$ took place only in the falling rate phase. The effective diffusivity had an Arrhenius relationship with the temperature. The modified Hii et al. model proved to be optimum for predicting the drying behavior of the starch in the tray dryer.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.847-857
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• 2018

Recently, customers' demand and attention to dried agricultural products or foods have increased due to their convenience and nutritional values. Conventional drying methods such as solar drying and hot air drying have been most widely used for producing a large amount of dried agricultural products; however, those methods require quite a long time and high energy consumption. To compensate for these issues associated with conventional methods, dielectric heating such as microwave and radio frequency heating has been used as a supplemental method in the drying procedure. This study investigated the microwave drying characteristics of squash slices with different thicknesses under different microwave power intensities and determined the best drying model that could precisely describe the experimental drying curves of the squash slices. The squash was cut into slices with two different thicknesses (5 and 10 mm), and then, they were dried under different microwave power intensity ranges between 90 and 900 W with an increase interval of 90 W. Six drying models were tested to evaluate the fit to the experimental drying data, and the effective moisture diffusivity ($D_{eff}$) values of the squash slices under microwave drying were determined. The results clearly show that as the microwave power was increased, the drying time of both squash slices was significantly decreased, and the slope of the drying rate increased. The effective moisture diffusivity was also significantly related with the microwave power intensities and thicknesses of the slices. In addition, the Page model was most suitable to delineate the drying curves of both squash slices under different microwave power intensities.

• Food Science and Preservation
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• v.4 no.3
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• pp.271-278
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• 1997

Drying of Shiitake mushroom was investigated to see the effect of temperature, relative humidity of drying air and diameter of the pileus on its rates. The drying rate was increased with the increase of the air temperature and the decrease of the relative humidity. The external color was dark brown at higher drying temperature and higher relative humidity. Exponential and Thompson nodel were found to describe well the raying process of the Shiitake mushroom.

• Journal of Biosystems Engineering
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• v.4 no.2
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• pp.32-45
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• 1979

The major objective of this study was to develope a computer simulation model to analyze drying process in a deep bed with natural air. The approach used to describe the continuous drying process in a deep bed was to divide the process into many small processes and simulate them by consecutively calculating the changes of grain and air conditions that occurred during short increment of time. Success criterion of the drying system was based on grain deterioration estimated by drymatter decomposition during drying. The results of the experimental test showed that the model satisfactory.

• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.401-407
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• 2010

In this study, computer simulations were conducted to assess the use of a circulating concurrent-flow dryer for rapeseed drying and to determined the effect of this drying method on the germination ratio of rapeseed after the drying process was complete. The simultaneous heat and mass transfer between air and rapeseed in a concurrent-flow dryer was examined by simulation. The drying simulation was based on several parameters with sequent time series. Equations concerning air psychrometrics, physical properties, thermal properties, equilibrium moisture content, thin layer drying of rapeseed, etc. were all combined to solve the simulation models. Based on energy and mass transfer in the concurrent-flow drying model, a simulation program for the circulating concurrent-flow rapeseed dryer was built along with a detailed description of the mathematical solution to the model. A pilot scale circulating concurrent-flow dryer(200 kg/batch) was used to verify the fitness of the simulation program. A comparison between the experimental data and the model predicted results was presented and discussed. The drying parameters and germination ratio were analyzed and the accuracy of the simulation program was evaluated. The simulation program proved to be reliable and was shown to be a convenient tool for predicting rapeseed drying and germination ratio of rapeseed in a concurrent-flow dryer.

• Journal of the Korean Wood Science and Technology
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• v.17 no.3
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• pp.67-81
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• 1989

This experiment was carried out to know the mothod of changing the step of moisture content schedule with time in conventional kiln drying. For the purpose of this object. we made drying model by applying the moisture diffusion model by J.FSiau(1984) to average moisture content equation by J.Crank(1956) derived it from Fick's second law. And to verify this method of drying model. 2.5cm-thick boards and 5.0cm-thick dimension lumbers of Pinus densiflora were kiln-dried with the schedule of T11-C3 and T10-C4, respectively. And then the drying rates were investigated and compared with those calculated from drying model. The results obtained were as follows 1. Average drying rate and total drying time of board to dry to 6.5% moisture content were 0.64%/hr and 109hr., and those of dimension lumber to dry to 8.3% moisture content were 0.4%/hr. and 162hr., respectively. 2. The moisture content of shell and core decreased by equalizing treatment and increased by conditioning treatment both on board and dimension lumber. But the moisture gradient was lower after conditioning than after equalizing. 3. As the drying was proceeded, the transverse bound water diffusion coefficient all but linearly decreased, the water vapor diffusion coefficient abruptly curvilinearly increased, while the transverse diffusion coefficient curvilinearly decreased both on board and dimension lumber. But each of diffusion coefficients on board was larger than that on dimension lumber. 4. Compared to experimential drying rate of board. theoretical drying rate was larger at 30.0%-21.8% moisture content range and was similiar at 21.8%-5.4% moisture content. And in case of dimension lumber, the drying rate was similiar at 30.0%-16.1% moisture content range but theoretical drying rate was much lower at 16.1%-8.3% moisture content range. 5. The possibility of adapting this drying model to changing the moisture content schedule step with time was in the range of 21.8%-5.4% moisture content on board. And in the case of dimension lumber that was in the range of 30.0%-16.1% moisture content.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.237-246
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• 2018

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity ($D_{eff}$), and activation energy ($E_a$) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity ($D_{eff}$) was determined from Fick's diffusion method, and the Arrhenius equation was applied to calculate the activation energy ($E_a$). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated $D_{eff}$ for both strip samples was from $2.907{\times}10^{-9}$ to $1.215{\times}10^{-8}m^2/s$. $E_a$ for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.