Determination of Drying Pattern of Radish Slabs under Different Drying Methods Using Imaging Process

( Dongyoung Lee ),( Seung Hyun Lee ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.2

Drying kinetics and pattern in the thin layer of radish slabs were determined in this study. Drying was performed in lab-scale combination dryer. Combination dryer has consisted of hot air temperature and velocity controller and microwave power supply that preset microwave power level could be manually controlled range from 0 to 1000 W. The applied hot air temperature and velocity was 5 m/s and 50 and 70 °C, respectively, and preset microwave power levels were 50 W. Radish slabs, approximately 40×40 mm in area and 5 mm in thickness, was used for the experiment. Drying kinetics of radish slabs under hot air drying, microwave drying, and microwave - hot air combination drying were compared and the drying pattern such as moisture evaporation pattern on radish slabs subjected to different drying methods was visualized with the application of hyperspectral image processing. As a result, an opposite drying pattern was obtained at hot-air drying and microwave drying. The dried samples by hot air had a higher moisture content at the center than the edge. In contrast, dried samples by microwave had a higher moisture content was observed in edge side. Hence, the combination of opposite drying pattern led to the results that a relatively uniform drying pattern of radish slabs during the drying process. In particular, drying uniformity was improved when simultaneous hot air temperature at 70 °C and microwave drying. The results showed that drying uniformity of radish slabs could be improved by combined hot air and microwave drying method, with the advantages of shortening drying time.

열풍건조와 복합건조로 제조한 방울토마토(Solanum lycopersicum var. cerasiforme)의 이화학특성에 관한 비교연구

강은정,박예주,박성수,이재권 한국식품과학회 2018 한국식품과학회지 Vol.50 No.3

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.

Drying features of microwave and far-infrared combination drying on white ginseng slices

Xiaofeng Ning,Yulong Feng,Yuan Juan Gong,Yong Liang Chen,Junwei Qin,Danyang Wang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4

In this study microwave and far-infrared combinationdrying were conducted to investigate the effect ofmicrowave and far-infrared heating mode switching pointwater content (SW), ginseng slice thickness, and far-infrareddrying temperature on drying indicators (surfacecolour difference, ginsenosides content, and surfaceshrinkage rate) and drying efficiency (drying time) duringthe process of drying white ginseng slices. Regardingmicrowave drying, the microwave drying time cannotexceed 150 s, and the ginseng slice water content cannot beless 50%. For the combination drying, SW, far-infrareddrying temperature and slice thickness increased, the colourdifference and surface shrinkage rate first decreasedand then increased, and the content of ginsenosides firstincreased and then decreased. In addition, the combinationdrying showed faster drying rate, higher ginsenosidescontents value, colour difference (DE) value and lowersurface shrinkage rate than single far-infrared drying.

한우의 반추위내에서 요소 및 암모니아처리 볏짚과 황산병용처리 볏짚의 In situ 건물분해율

문승식,유성오 진주산업대학교 1997 산업과학기술연구소보 Vol.- No.4

본 시험은 볏짚의 수분함량을 30%로 조절하여 농업용 요소 6%를 수용액상태로 처리한 요소처리 볏짚과 암모니아가스 3%를 처리한 암모니아처리 볏짚을 밀봉상태로 45일간 보관한후 개봉하여 이들 처리볏짚의1/2에 해당하는 양에 농황산 2.2%을 처리하여 요소-황산병용처리 및 암모니아-황산병용처리 볏짚을 제조하여 화학적 조성을 분석하고 한우의 의해 in situ 건물 분해율을 측정하였으며, 그 결과를 요약하면 다음과 같다. 1. 벽짚의 건물소실율은 암모니아-황산병용처리 > 암모니아처리 > 요소-황산병용처리 > 요서처리순으로 높았다. 2. 건물의 잠재적 소화율은 타처리에 비하여 암모니아처리 볏짚에서 높은 경향을 나타내었다. 3. 볏짚의 건물분해율(P)은 암모니아-황산병용처리> 암모니아처리 > 요소-황산병용처리 > 요소처리 볏짚순으로 높았다. 4. 사료섭취량에 따른 한우의 반추위내 통과율이 시간당 6%일 때 72시간 발효시 예상건물 분해율(ED)은 요소처리, 암모니아처리, 요소-황산병용처리 및 암모니아-황산병용처리 볏짚이 각각 21.68, 25.06 28.30 및 31.86이였다. This study was carried out to investigate the effects of two phase treatments of urea-sulfuric acid and ammonia-sulfuric acid combination on in situ dry matter degradability of rice straw as ruminant feedstuff. Rice straws were treated with 6% urea (W/DM) or 3% ammonia (W/DM) for at least 45 days and further with sulfuric acid for overnight to complete the combination treatments. The treated rice straws were then sun-dried, and the chemical composition of the treated rice straw was analysed. Also, Four Korean native bulls (550±30.5kg) were used to determine the in situ dry matter degradability in rumen. The treatments included urea-treated, ammonia-treated, urea and sulfuric acid combination-treated and ammonia and sulfuric acid combination-treated rice straws. In situ disappearance of dry matter (DM) in the rumen was significantly (P<0.05) high in ammonia and sulfuric aicd combination-treated rice straw with following by ammonia-treated, urea and sulfuric acid combination-treated and urea-treated rice straw. Potential digestibility of DM were slightly higher in ammonia-treated rice straw than those of other treatments Dry matter degradabilities (P) in the rumen was high in ammonia and sulfuric aicd combination-treated rice straw with following by ammonia-treated, urea and sulfuric acid combinationl-treated and urea-treated rice straw. When passage rate of 6% in rumen of korean native bulls was applied, effective degradabilities (ED) of DM of urea-treated, ammonia-treated, urea and sulfuric acid combination-treated and ammonia and sulfuric aicd combination-treated rice straw were 21.68, 25.06, 28.30 and 31.86% after incubation for 72 hrs respectively.

분자압축탈수 및 복합건조기를 이용한 건조당근 칩 제조

현지은(Ji Eun Hyun),김하영(Ha-Young Kim),김한상(Han-Sang Kim),천지연(Ji-Yeon Chun) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.8

본 연구에서는 품질 높은 건조당근 칩을 제조하기 위한 최적의 제조공정을 확립하기 위해 다양한 전처리법 및 건조법을 사용하고, 이에 따른 외관, 색도, 수분함량, 카로티노이드 함량 및 효소 활성을 측정함으로써 건조당근 칩을 생산하기 위한 기초자료를 제시하고자 하였다. 데치기 최적 조건은 90℃에서 1분이었으며 효소 활성을 저해하는 데 효과적이었다. 건조 전 수분제거를 위해 분자압축탈수법을 이용했으며 80%(w/w) 말토덱스트린에 3시간 처리했을 때 당근의 품질 유지에 가장 효과적이었다. 두 가지 최적 방법으로 전처리된 건조당근 칩을 열풍건조 혹은 복합건조 하였다. 건조후 28일 동안의 60%와 90% 상대습도 하에서 저장하면서 품질 특성을 분석한 결과, 분자압축탈수 처리는 건조당근칩의 품질유지 기간을 증가시키는 데 영향을 주는 것으로 관찰되었으나, 분자압축탈수 시 사용되는 다당류 및 침지시간이 공정에 영향을 주는 것으로 판단한다. 복합건조의 경우 일반적인 열풍건조보다 건조온도가 높지만, 건조속도가 빨라 열풍건조에 비해 건조시간을 2~4시간 더 단축할 수 있으며 동시에 건조당근 칩의 품질유지에 더 효과적인 것으로 관찰되었다. 결론적으로 고품질의 건조당근 칩 제조를 위해 데치기 및 분자압축탈수와 같은 전처리는 필수적이며, 원적외선과 열풍을 동시에 적용했을 때 건조시간을 단축하며 당근의 품질을 유지할 수 있으므로 건조공정효율을 증대하는데 효과적일 것으로 판단한다. This study was undertaken to optimize the carrot chip drying process by applying molecular press dehydration and infrared-hot air drying. Sliced carrot was water blanched at varying temperatures and durations (85, 90, 95℃/ 1, 2, 3 min) and subsequently subjected to molecular press dehydration by 80% maltodextrin (3 or 6 h), followed by either hot air drying (60±2.5℃, 7 h) or combined drying (infrared and hot air, 70±2.5℃, 3 h). To find the optimum drying condition, we evaluated the appearance, moisture contents, pH, peroxidase activity, browning and carotenoid contents, as well as observed the storage stability of dried carrot chips at different relative humidity conditions (60 and 90%). Results of quality analysis revealed the optimum pre-treatment was 90℃, 1 min water-blanching, and 3 h molecular press dehydration. Blanching treatment decreased over 94% of the peroxidase activity. The effective drying method for obtaining high-quality dried carrot chips was determined to be combined drying (infrared and hot air drying). Storage stability test revealed that pre-treatment was more effective and important for maintaining the pH (6.1±0.05) and carotenoid contents (approx. 14.22 ㎎%), and preventing surface browning of carrot. Taken together, our results indicate that before drying, pre-treatment is necessary to make a desirable dried carrot chip, followed by combined infrared and hot air dryer, which is more effective for drying the carrot chip quickly and maintaining the food quality.

Development of Combined Steam- and Dry- Reforming of Methane (CSDRM) Catalysts for Utilizing CO2

진현,박해구,전기원 한국공업화학회 2023 한국공업화학회 연구논문 초록집 Vol.2023 No.0

Agricultural Process and Food Engineering : Original Article ; Drying Characteristics of Sea Tangle Using Combination of Microwave and Far-Infrared Dryer

( Chung Su Han ),( Tae Hwan Kang ),( Jeong Hyeon Lee ),( Jin Ho Won ),( Byeong Hyo Cho ),( Sung Chan Cho ) 한국농업기계학회 2016 바이오시스템공학 Vol.41 No.1

Purpose: The present study is aimed at examining the drying characteristics of sea tangle through a combination of microwave and far-infrared drying experiment and finding the optimal drying conditions. Methods: Sea tangle was cleaned and cut into fine pieces (5mm) before they were subjected to combinational drying by microwave and far-infrared ray. The amount of specimen per drying is 2 kg. The finely cut pieces of sea tangle were preheated in a microwave dryer for three different lengths of time (10, 15, and 20 min). Subsequently, they were dried using a far-infrared dryer at tow temperatures (90℃ and 100℃) at an air velocity of 0.8 m/s until the final moisture content reduced to 10%. Results: Sea tangle dried under the condition of 20 min of preheating in the microwave dryer and drying at 100℃ by the far-infrared dryer. Of the drying models verified in this study, the logarithmic model showed high accuracy with the coefficient of determination R 2>0.7825 and RMSE <0.1095. The rehydration ratio of sea tangle was the highest (12.87 g water/g dry matter) under the condition of 15 min of preheating in the microwave dryer and drying at 100℃ by the far-infrared dryer. The energy consumption for the combination of microwave and far-infrared drying was the lowest (4.78 kJ/kg water) under the condition of 20 min of preheating in the microwave dryer and drying at 100℃ by the far-infrared dryer. Conclusions: Considering the drying time, discoloration during drying, rehydration ratio, and energy consumption for the drying of sea tangle, the optimal drying conditions for high-quality sea tangle are 15 min of preheating in a microwave dryer and drying at 100℃ by a far-infrared dryer.

Agricultural Process and Food Engineering : Original Article ; Drying Ginseng Slices Using a Combination of Microwave and Far-Infrared Drying Techniques

( Yuan Juan Gong ),( Ying Sui ),( Chung Su Han ),( Xiao Feng Ning ) 한국농업기계학회 2016 바이오시스템공학 Vol.41 No.1

Purpose: This study was performed to improve the drying quality and drying rate of ginseng slices by combining microwave and far-infrared drying techniques. Methods: Based on single-factor experiments and analyses, a quadratic regression orthogonal rotation combination design was adopted to study the effects of the moisture content at the conversion point between the microwave and far-infrared techniques, the ginseng slice thickness and the far-infrared drying temperature on the chip drying time, the surface color difference value, the nutritional composition and the surface shrinkage rate index. Results: Compared to the far-infrared drying alone, the combined microwave and far-infrared drying resulted in an increase in the saponin content of the ginseng slices and reductions in the drying time, surface color difference, and shrinkage rate. Conclusions: We established a mathematical model of the relationships between the surface shrinkage rate index and the experimental factors using the multi-objective nonlinear optimization method to determine the optimal parameter combination, which was confirmed to be the following: microwave and far-infrared moisture contents of 65%, a ginseng slice thickness of 1 mm, and a far-infrared drying temperature of 54℃.

Drying Characteristics of Sea Tangle Using Combination of Microwave and Far-Infrared Dryer

한충수,강태환,이정현,원진호,조병효,조성찬 한국농업기계학회 2016 바이오시스템공학 Vol.41 No.1

Purpose: The present study is aimed at examining the drying characteristics of sea tangle through a combination of microwave and far-infrared drying experiment and finding the optimal drying conditions. Methods: Sea tangle was cleaned and cut into fine pieces (5mm) before they were subjected to combinational drying by microwave and far-infrared ray. The amount of specimen per drying is 2 kg. The finely cut pieces of sea tangle were preheated in a microwave dryer for three different lengths of time (10, 15, and 20 min). Subsequently, they were dried using a far-infrared dryer at tow temperatures (90°C and 100°C) at an air velocity of 0.8 m/s until the final moisture content reduced to 10%. Results: Sea tangle dried under the condition of 20 min of preheating in the microwave dryer and drying at 100°C by the far-infrared dryer. Of the drying models verified in this study, the logarithmic model showed high accuracy with the coefficient of determination R 2 >0.7825 and RMSE <0.1095. The rehydration ratio of sea tangle was the highest (12.87 g water/g dry matter) under the condition of 15 min of preheating in the microwave dryer and drying at 100°C by the far-infrared dryer. The energy consumption for the combination of microwave and far-infrared drying was the lowest (4.78 kJ/kg water) under the condition of 20 min of preheating in the microwave dryer and drying at 100°C by the far-infrared dryer. Conclusions: Considering the drying time, discoloration during drying, rehydration ratio, and energy consumption for the drying of sea tangle, the optimal drying conditions for high-quality sea tangle are 15 min of preheating in a microwave dryer and drying at 100°C by a far-infrared dryer

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Lee, Seung Hyun,Park, Jeong Gil,Lee, Dong Young,Kandpal, Lalit Mohan,Cho, Byoung-Kwan,Hong, Soon-jung,Jun, Soojin Korean Society for Agricultural Machinery 2016 바이오시스템공학 Vol.41 No.4

Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.