진공건조기 내부 압력 변화에따른 수분 이도에 관한 연구 = A Study on Transfer of the Moisture According to Inner Pressure of the Vacuum Dryer

다국어 초록 (Multilingual Abstract)

The method of drying agricultural, marine, and forest products is different according to the
kinds of dried products, but can be classified into hot air drying, vacuum drying, freezingdrying and eletro-magnetic wave drying.The present vacuum drying keeps Dessure within the body in state of high vacuumpressure, eventualIy it lowers the saturation temperature and dries products in 20∼30℃,which is the same as natural drying temperature, in the state that oxygen is shut-off.Vacuum drying technique, whose drying time and quantity of exhausting energy is about 1/3∼l/4 of hot air drying, is very excellent In the drying efficiency.As the results, it took about 20 hours for material to reach about 18% of the final moisturecontent in order to store products for a long time, from about 450% of the early moisturecontent at the beginning of drying, and maximum drying rate comes to about 0.30kg/㎡hr at about 350% of the moisture content.

목차 (Table of Contents)

• 1.서론
• 2.실험장치 및 방법
• 3.실험결과 및 고찰
• 4.결론
• 참고문헌