• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.453-459
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• 1996

This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH mg/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1kg of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant drying period for the quality of soybean curd residue.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.2
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• pp.149-159
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• 1995

The freeze drying rate was investigated under various conditions such as pressure and moisture contents in order to establish the optimum condition for expansion of the culled flue cured tobacco lamina. The optimal pressure in the chamber to maintain the heat and mass transfer was about 0.8torr, When the moisture contents of sample was 50-60%, expanding rate was the optimum condition and the rate was 67-76%. As the thickness of the sample layers was increased, drying-rate was decreased conversely and this result seemed to be due to decline of heat and mass transfer coefficients. Differences with the position of its stalk were also observed in drying rate, and low stalk position leaves of 5 and 3 was the fastest. Key words : freeze drying, Popping, expansion tobacco.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.212-217
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• 2004

To make the germinated buckwheat tea, soluble solid contents, total flavonoid contents and organoleptic properties were investigated under various steaming time and drying temperature. The optimum condition of soluble solid contents were 6.93 min of steaming time and 73.59$^{\circ}C$ of drying temperature. Total flavonoid contents were maximum under the condition of 5.22 min of steaming time and 79.05$^{\circ}C$ of drying temperature. The optimum condition of overall palatability was 6.00 min of steaming time and 77.33$^{\circ}C$ of drying temperature. The optimum ranges of soluble solid contents, total flavonoid contents and overall palatability of the tea were 5.4∼7.0 min of steaming time and 75∼8$0^{\circ}C$ of drying temperature. The values expected in the optimum ranges were also similar to the experimental values.

• Journal of Biosystems Engineering
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• v.16 no.1
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• pp.60-82
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• 1991

Drying process of red pepper is very important in terms of drying cost and quality of the end product. Recently, many studies on red pepper drying have been performed. Nevertheless, an optimum drying condition is not established yet. Drying characteristics of red pepper is much affected by drying factors such as variety and initial state of red pepper as well as by environmental drying factors such as temperature and relative humidity of drying air. Various varieties of red pepper are being cultivated and the initial state of red pepper at harvest is very ambiguous. For this reason, it is very costly and time-consuming to establish an optimum drying condition of red pepper by experiment. A general drying model to descirbe a drying process has not been developed due to diversity of drying characteristics of red pepper. This study was, therefore, performed to develop a general drying model describing a drying process of red pepper. The results from this study are summarized as follows. 1. A basic model was established to develop an appropriate mositure content model and temperature model describing a drying process of red pepper, and the basic model was validated with experimental data. 2. The bone dry weight of fruit and mositure content were accepted satisfactorily as parameter to define the arbitrary red pepper. 3. The equilibrium moisture content of red pepper was found out to be different according to the variety of red pepper, air temperature and relative humidity. Also, the EMC model was developed using the parameters of air temperature, relative humidity and bone dry weight of fruit. 4. A general drying model for red pepper was developed, parameters of which were expressed as the function of drying factors related with drying phenomena. The developed drying model was found out to describe well the drying process of red pepper.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.747-751
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• 2005

Microencapsulation of pine flavors was investigated to determine the optimum wall material and spray drying condition. ${\beta}$-Cyclodextrin, maltodextrin, and a 3:1 mixture of maltodextrin and gum arabic were evaluated as wall materials. The latter mixture was determined to be the best wall material based on dispersion capacity and flavor yield. Spray drying effectiveness was evaluated using a $3^3$ fraction factorial design and statistical analysis. The optimum operation condition was an inlet air temperature of $175^{\circ}C$, inlet airflow rate of $0.65\;m^3/min$ and atomizing pressure of 180 kPa, which resulted in a 93% flavor yield. The best particle shape observed by SEM was a round globular shape obtained under the above spray drying condition, whereas lower temperatures and higher inlet airflow rates resulted in initial and full collapses, respectively. The round globular shapes remained stable for at least one month.

• Proceedings of the SAREK Conference
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• 2007.11a
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• pp.203-208
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• 2007

Drying characteristics are confirmed by experiment to a printing machine which use Gravure ink or metal ink for an optimum design of direct radiation drying system room using NIR. As a result, Drying is easily accomplished in short distance and low moving speed in Gravure ink, but drying is dropped in metal ink because of oil. This confirmed that the development of water metal ink had to be proceeded to accomplish a perfect drying condition.

• Magazine of the Korean Society of Agricultural Engineers
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• v.16 no.4
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• pp.3600-3610
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• 1974

Experimental work of batch-type dryer was conducted to develop its optimurm operating conditions by analyzing the major factors which affect the drying performance. A laboratory batch-type dryer was constructed and tested for various levels of heated-air rates, and depths of grain deposit. Tong-il rice variety having the initial moisture content of approximaely 23 per cent in wet basis was used for the experiment. The criteria selected for establishing the optimum operating condition were the drying performance rate, the thermal efficiency, and the operational cost of the dryer. The results of the study are summarized as follows: 1. The performance rate of dryer for a specific operating condition was defined as total amount of material dried per hour when the moisture content of grains in the upperlayer reaches to 16 per cent in wet basis. The optimum operating conditions as viewed in the rate of drying performance could be justified by functional realtionship between the depth of grain deposit and air flow rate. In other words, there was a definite depth of grain deposit for a given air-rate which make the dryer performance maximum. The optimum grain depth for the batch-type dryer with 3.3㎡ loading area and with the attached axial fan was about 35cm. 2. The thermal efficiency for the dryer was evaluated by the ratio of the latent heat required to evaporate the grain moisture to the heat input required to raise the ambient air-temperature to 40 degree centigrade. The optimum operating condition as viewed in term of thermal efficiency analyzed was that grater depth and lower air flow-rate may be desirable. This condition is contracted with the optimum condition as viewed by the dryer performance rate. 3. The annual operating cost of batch-type dryer was analyzed for different annual hour of use and for different operation condition. The optimum condition as viewed in terms of operating cost was almost identical to one as viewed in terms of dryer performance rate. Therefore, the most economical use of batch-type dryer for the same annual operating hours can be obtained when the dryer operated in the condition of maximum dryer performance rate. Increasing the annual operating hour may be desirable to cut down the dryer operation cost, since the annual hour of dryer use is much sensitive to the operating cost than any peractical conditions of dryer operation. 4. The most desirable operational condition as justified by combining all the criteria, dryer performance rate, thermal efficiency and annual operating cost, could be concluded to operate the dryer in the condition of maximum performance rate. The condition in general is identical to the lowest operation cost for a given annual operating hour.

• KSBB Journal
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• v.14 no.5
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• pp.561-565
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• 1999

Optimum conditions for vacuum-drying ad cultivation of yeast cells for the production of active dry yeast were examined. At lower temperature, more drying time was required to dry the yeast pellet to reach the desirable water content(8%). Optimum temperature of vaccum oven and time for drying was 63$^{\circ}C$ and 90 min, respectively. Optimum medium composition for flask culture using cane molasses as the substrate were 0.25% sugar, 0.013% $K_2$HPO$_4$, 0.1% $K_2$HPO$_4$. and 0.125% (NH$_4$)$_2$SO$_4$. Culture temperature $25^{\circ}C$ gave the highest survival rate of dired yeast. After finishing fed-batch culture and the culture was left in the fermentor without adding any sugar or nutrient, survival of the dried yeast harvested from the fermentor increased to 86.0% after 36 hr. It was also observed that the yeast cells with higher budding rates showed lower survival rate.

• Journal of the Korean Wood Science and Technology
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• v.18 no.1
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• pp.39-51
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• 1990

This research was carried out to offer the basis data for development of optimum drying schedule for a domestic oak species (Quercus grosseserrata B1.) by investigating drying rate. stress, defect, and moisuture gradient with board thicknesses and drying schedules (code number T4-C2 and T3-B1). The results were obtained as follows: 1. Average drying rate and total drying time from 52.2% to 5.8% were 0.105%/hr and 486 hours for drying schedule T4-C2 and those from 62.1% to 8.3% were 0.070%/hr. and 811 hours for drying schedule T3-B1. 2. Drying rates for 28mm- and 31mm-thick boards showed similar tendency, but were significantly different from 25mm- thick board in drying schedule T4-C2 and those for 22mm-, 25mm- 28mm- and 31mm-thick boards showed similar tendency but were significantly different from 19mm- thick boards in drying schedule T3-B1. 3. The moisture gradients for drying schedule T4-C2 were steeper than those for drying schedule T3-B1 during drying period. and especially in early drying stage slow slope of moisture gradients of drying schedule T3-B1 was effective in preventing serious problem of surface checks. 4. Drying stresses were lower in drying schedule T3-B1 than in drying schedule T4-C2 during drying period. 5. Drying schedule T4-C2 was appropriate for 25mm-thick board but not for 28mm- and 31mm-thick board because of strong drying condition. Drying schedule T3-B1 was appropriate for 28mm- and 31 mm-thick board but not for 19mm-, 22mm-, and 25mm-thick board because of weak drying condition.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.985-990
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• 2009

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.