• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.819-826
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• 2014

This study was carried out to investigate the effects of night-time far-infrared irradiance quality of red pepper dried in greenhouses. This study involved 4 treatments: sunlight alone (control), or sunlight plus nightly far-infrared irradiation at $250W{\cdot}6.6m^{-2}$ ($250W{\cdot}6.6m^{-2}$), far-infrared irradiation at $250W{\cdot}3.3m^{-2}$ ($250W{\cdot}3.3m^{-2}$), or far-infrared irradiation $500W{\cdot}3.3m^{-2}$ ($500W{\cdot}3.3m^{-2}$). The drying periods were 12 days in $500W{\cdot}3.3m^{-2}$ and $250W{\cdot}3.3m^{-2}$, and 14 days in $250W{\cdot}6.6m^{-2}$, and 15 days in the control. The daytime temperature was same among the treatments. The lowest temperature was at $23.8^{\circ}C$ in control, and $29.5-37.2^{\circ}C$ in far-infrared irradiation treatments. The marketable yield was 7-14% higher in far-infrared irradiation treatments compared to the control. The rate of marketability was higher in far-infrared irradiation treatments (93.6-96.3%) than in the control (87.0-87.5%). The American Spice Trade Association (ASTA) value was greatest in the $250W{\cdot}3.3m^{-2}$ treatment, followed by $250W{\cdot}6.6m^{-2}$, then $500W{\cdot}3.3m^{-2}$, and finally the control. Capsaicinoid content showed no regular trend among the treatments. Our results provide an optimized method for reducing drying time of red pepper under sunlight, and improving the quality of dried red pepper.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.475-481
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• 2005

This study was conducted to determine the antioxidant activity of paprika in a lard model system. The effect of paprika (ground fresh paprika (FP) $3\%$, $50^{\circ}C$ far-infrared ray dried Paprika Powder (PP) $3\%$ and $5\%$) on the inhibition of lipid oxidation in lard was examined by pH, peroxide value (POV), thiobarbituric acid (TBA) value and fatty acid composition during 8 days of storage at $4^{\circ}C$. With paprika, POV and TBA values in lipid oxidation of lard were significantly lower than those of the control without paprika. Especially, in lard with FP $3\%$, there was hardly any change of lipid oxidation values such as POV, TBA values and destruction of unsaturated fatty acid inhibiting lipid oxidation. Heating of paprika during far-infrared ray drying decreased the inhibition effect on lipid oxidation in the lard model system probably due to loss of antioxidant substances, such as vitamin C, polyphenols and carotenoids including capsanthin, by heating. Therefore, FP containing a hish amount of antioxidant substance could be used as a good antioxidant in Pork Products containing large amounts of lard.

• Journal of Korean Society of Water and Wastewater
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• v.38 no.3
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• pp.155-164
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• 2024

There are two primary sludge drying methods such as the direct heating microwave method and the indirect heating steam one. In this study, the drying treatment facility at sewage treatment plant A applied both of these drying methods. The research aimed to investigate the optimal operation approach for the drying facility, considering the input sludge and the moisture content data after the drying process. Moisture content and removal rate data were executed at the research facility from January 2016 to December 2018. First, the microwave, a direct heating drying method, performed intensive drying only on the outer surface of the sludge by directly applying heat to the sludge using far infrared rays, so effective sludge drying was not achieved. On the other hand, the steam method of the indirect heating method used steam from a gas boiler to maximize the utilization of the heat transfer area and reduce energy of the dryer, resulting in an effective sludge drying efficiency. The sludge moisture content brought into the sludge drying facility was about 80%, but the moisture content of the sludge that went through the drying facility was less than 10% of the design standard. Therefore, the steam method of the indirect heating method is more effective than the microwave method of the previous direct heating method and is more effective for maintenance It has proven that it is an efficient method of operating construction facilities.

• 한국약용작물학회:학술대회논문집
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• 2011.09a
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• pp.336-337
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• 2011

• 한국약용작물학회:학술대회논문집
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• 2011.09a
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• pp.338-339
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• 2011

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.02a
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• pp.106-111
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• 2003

농산물을 건조하는 이유는 생산 후 유통과정과 저장 중에 품질의 변화와 손상을 방지하고 가공성을 향상시키기 위한 것으로서 현재 농가 및 일반 농산물 가공 공장에서는 화석연료나 전기를 이용한 열풍건조기가 많이 사용되고 있다. 표고버섯은 농가의 고소득 특용작물로 단백질, 당, 무기질 및 각종 아미노산과 비타민 등을 고루 갖춘 식품으로서 최근에는 항산화, 항균 및 항암 효과에 대해서도 알려져 있고, 매년 생산량과 소비량이 증가하고 있다(고 등 1999). (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1315-1319
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• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.3
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• pp.25-34
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• 2018

This paper presents a heating source of carbon nanofibers for the efficiency and the drying performance of laundry dryer, and focuses on the applicability-evaluation of its source. To design the proposed heating module, experiments were conducted in terms of surface temperature and surface temperature distribution characteristics of carbon nanofiber lamps. The surface temperature of the lamps increased linearly with increment of a current to flow a lamp and revealing the increasing pattern as the length of the ramps is shorter. The proposed heating source was evaluated based on drying efficiency, moisture evaporation rate at laundry, and internal temperature of a drum during drying process. The drying efficiency satisfied a 45% which is specified in KS C 9319. The moisture evaporation rate and the internal temperature of the drum were respectively 98.88% and $61.1^{\circ}C$, which are similar to that of S's company dryer. From the evaluation and actual drying test results, the proposed carbon nanofiber lamp heating module is considered to be applicable as a heat source for laundry dryer in terms of drying efficiency and drying performance. it is possible to obtain a heat source at a high temperature, an excellent calorific value, an improvement in drying performance, and an effect of sterilizing laundry due to the emission of far-infrared rays. In addition to the applicability, the difference of the drying efficiency between the dryers was analyzed in detail based on the power consumption of the heat sources.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.