• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.558-564
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• 1993

The drying characteristics of fluidized bed drying with different drying conditions using naked barley were carried out. This fluidized drying mechanism of naked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was considered as the controlling step. The activation energy of first falling step was 1,900 cal/gmol, while for second falling step the values showed 2,500 cal/gmol.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.203-211
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• 1989

During hot air drying of root vegetables such as radish and sweet potatoes, shrinkage and casehardening occurred, and thereby the quality change appeared. Therfore the hot air drying apparatus in which air temperature, relative humidity and air velocity could be controlled was designed, and the drying and shrinking characteristics of radish and sweet potatoes were studied. Also the external factors that affected these characteristics were investigated. The whole drying process of radish and sweet potatoes could be divided into four different drying rate periods, namely constant rate period, first falling rate period, second falling rate period (a) and (b). The shrinking rate curve consisted of four periods nearly corresponding to drying rate periods. The shrinking rate slowly increased in the constant rate period, rapidly increased in the first falling rate period, and reached the highest value in the early period of the second falling rate period. The surface shrinkage was greatly affected by the thickness of sample, relative humidity and initial moisture content. The shrinking ratio was increased with decreasing thickness and increasing relative humidity and initial moisture content.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.342-349
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• 1982

Filefish muscle in the form of thin plate $(5{\times}10{\times}0.4\;cm)$ was dried in a forced air dryer at $47.5^{\circ}C$ to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different drying rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods, first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefish muscle. The diffusion coefficient of water was $2.89{\times}10^{-10}m^2/sec\;at\;47.5^{\circ}C$. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the hardened drying surface. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was $4.38{\times}10^{-11}m^2/sec\;at\;47.5^{\circ}C$.

• 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 Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

• Journal of Biosystems Engineering
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• v.19 no.2
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• pp.112-123
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• 1994

At present, no appropriate drying conditions can be found for the heated-air drying of mushroom in Korea. Usually, mushroom is being dried at the temperature range of 40 to $50^{\circ}C$ until the moisture content reaches 10~13% (wb). However, drying characteristics of the mushroom should be investigated for quality improvement and efficient drying operation of the mushroom. The results of this study may be summarized as follows ; 1. The effect of air temperature on the rate of drying was greater than that of relative humidity for drying of mushroom, and the rate of drying was increased with increase in the air temperature. 2. Drying rate for Shiitake mushroom showed falling-rate period of drying without constant-rate period of drying. Drying rate for Oyster mushroom showed a short constant-rate period at the initial stage of drying process, and followed by falling-rate period of drying. 3. Exponential and App.-Diffusion models were found to describe well the drying process of Shiitake mushroom. Exponential and Thompson models for Oyster mushroom in which Thompson model was the most suitable for Oyster mushroom. 4. The equilibrium moisture content of the mushroom decreased with decrease in the air temperature and increase in the relative humidity. In room condition($20^{\circ}C$, 54% RH), the calculated values of the equilibrium moisture content showed 11.17% for Shiitake mushroom and 13.19% for Oyster mushroom, respectively.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.242-247
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• 2009

The present study has been conducted to reduce the cold air drying rate. According to the cold air drying method, the quality-excellent product could be made and there would be little change of color, taste and smell. As compared with the hot air drying, the cold air drying equipment has the superior dehumidification in a constant drying zone. However, in a falling drying zone that equipment is not energy-efficient because the drying period could be longer by the dehumidificated.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.254-259
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• 2009

The mixed cooling dryer has been developed significantly by adopting both advantages of cooling dryers and desiccant dryers. In this study, it is introduced that the desired effect, such as drying rate period reduction and energy-saving, could be achieved only by adding the desiccant dryer if an existing cooling dryer is used. The experiment should be conducted for quite long time due to the material selection, so it is regrettable that there are not enough data.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.358-364
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• 1995

In order to determine the moisture content level for safe storage of wild vegetables, drying characteristics and water vapor sorption characteristics of four vegetables, i.e., zucchini slice, sweet potato stem, taro stem, and platycodon, were investigated. The drying curves of these vegetables were consisted of three characteristic stages which were the initial settling down period, the constant drying rate period, and the falling drying rate period. And the falling rate period of the vegetables showed 2 or 3 parts of falling rate. All of the falling rate curves of the vegetables showed upwardly convex shape which is known as a characteristic pattern for the drying of fibrous food materials. The critical moisture contents of the vegetables were $8.29{\sim}9.75,\;10.40{\sim}15.08,\;9.51{\sim}14.52\;and\;3.29{\sim}3.56g\;H_2O/g$ dry solids for zucchini slice, sweet potato stem, taro stem, and platycodon, respectively. Activation energy values of drying rate during falling rate period were 2.30, 2.11, 4.97, and 2.80 kcal/mol for zucchini slice, sweet potato stem, taro stem, and platycodon respectively. The BET monolayer moisture contents of the vegetables were $10.05{\sim}13.59,\;9.49{\sim}12.69,\;9.50{\sim}16.48\;and\;5.01{\sim}5.44g\;H_2O/g$ dry solids for zucchini slice, sweet potato stem, taro stem, and platycodon, respectively. And these values were found to be very compatible with the values of the critical moisture content. Consequently, it was found that the moisture of these vegetables should be removed below the BET monolayer moisture content or below the critical moisture content for the long term storage.

• Food Science and Preservation
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• v.2 no.1
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• pp.155-161
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• 1995

We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.