• Food Science and Preservation
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• v.12 no.1
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• pp.54-61
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• 2005

The absorption characteristics and their physical properties of hot air, vacuum and freeze dried soybean curd powder were investigated. Absorption conditions were at 5, 15, and 25 t with $0.11\~0.93$ water activities. Equilibrium moisture content and the monolayer moisture content determined by prediction models showed highest value in the freeze dried soybean curd powder due to porous structure. Absorption energy decreased with increasing water activity was not affected by drying method. In the comparisons of the isothermal absorption models, Oswin model generally was the best fit model for isothermal adsorption of soybean curd powder.

• Journal of the Microelectronics and Packaging Society
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• v.18 no.2
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• pp.11-15
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• 2011

Heat transfer equation is first reviewed and then governing equation of moisture diffusion. Analogy scheme is applied to analysis the moisture absorption problem of polymers. It make possible to numerically analyze the diffusion problem for single medium by using commercial finite element code if it is under the isothermal loading condition. It is extended to special multimaterial system by introducing pressure ratio function, whose moisture characteristics of materials are proportional to temperature only. The weight changes of silicon-nonconductive-polymer joint model due to moisture absorption is measured and been very close to the numerical results as for single media with boundary condition with zero concentration, but yields numerical errors as for multisystem media.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.479-484
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• 2001

The absorption characteristics of persimmon powder related to different drying methods and various storage temperatures was investigated. The physical properties of persimmon powder by different drying methods displayed the largest amount of porosity in the freeze-dried sample, and the smallest in hot air dried sample. Equilibrium moisture was reached in 6 days. Monolayer moisture contents were predicted to 0.09687~0.19712(freeze drying), 0.07820~0.18617(vacuum drying) and 0.07715~0.18056(hot air drying) g H2O/g solid respectively using the BET equation. BET equation for isothermal absorption curve showed over 0.95 R-square for all dried methods. Monolayer moisture contents were increased as storage temperature was incremented because water molecular movement was more active and there was a greater chance to clash with the absorption surface area.

• Journal of Life Science
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• v.10 no.3
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• pp.229-235
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• 2000

The absorption characteristics of Korean yam powder according to different drying methods were investigated. The physical properties of yam powder by different drying methods were showed the biggest porosity in freeze drying sample, while the smallest in hot air drying sample. No difference was founded in proximate compositions of yam powder by various drying methods. The amount of total phenolic compound and Vit C were showed the bigger decrement in freeze dried sample than other drying methods. The time reaching to equilibrium moisture content were determined in 12 days. Monolayer moisture contents were predicted to 0.0508∼0.0588 by BET equation and 0.0705∼0.0811 g H2O/g solid by GAB equation. BET equation for isothermal absorption curve showed over 0.95 R-square for every drying methods. GAB equation showed over 0.99 in vacuum and freeze drying but a poor R-square in hot air drying.

• Transactions of the Korean hydrogen and new energy society
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• v.23 no.4
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• pp.310-315
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• 2012

A simple drying process was developed for the preparation of a Pt/Nafion self-humidifying membrane to be used for a proton-exchange membrane fuel cell (PEMFC). Platinum (II) bis (acetylacetonate), $Pt(acac)_2$ was sublimed, penetrated into the surface of a Nafion film and then reduced to Pt nanoparticles simultaneously without any support of a reducing agent in a glass reactor at $180^{\circ}C$ for 15 min. The process was carried out in $N_2$ atmosphere to prevent the oxidation of Pt nanoparticles at high temperature. The morphology and distribution of the Pt nanoparticles were observed by transmission electron microscopy (TEM) and energy dispersive spectroscopy (EDS), and we found that the average Pt particle size was ca. 3.7 nm, the penetration depth was ca. $17{\mu}m$. Almost all Pt nanoparticles were formed just beneath the surface and the number density decreased rapidly as the penetration depth increased. To estimate water absorption characteristics of the Nafion membranes, water uptake at an isothermal condition was measured by dynamic vapor sorption (DVS), and it was found that water uptake of the Pt/Nafion membrane was higher than that of the neat Nafion membrane.

• Food Engineering Progress
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• v.14 no.4
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• pp.322-327
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• 2010

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.