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試驗製作한 凍結乾燥裝置의 特性과 人蔘抽出液의 乾燥에 對하여
崔鍾旭,細川明,相良泰行 慶北大學校 1984 論文集 Vol.37 No.-
To study the controlling factors which affect the drying rate during freeze-drying process, the authors have contructed an experimental freeze-drying apparatus as shown in Fig. 1. The characteristics of apratus as well as the exerimental results obtained from Korean ginseng extracts are summerized as follows; 1. The changes in sample weight, drying rate, temperature distribution in a sample, heater temperature and total pressure during the freeze-drying process of ginseng textracts was measured. 2. The weight measuring device had the sensitivity of 0.2g and an accuracy of 1/500 when the sample weight was 100g. 3. The required time for the freezing of ginseng extracts was about 40 minutes. 4. In the drying process of ginseng extracts (it’s concentration, 20%), the arrival time to established temperature was required about 7 hours, and the total time of the whole freeze-drying process of ginseng extracts was required about 45 hours.
KIM, Gyeong-Won,DO, Gab-Soo,BAE, Yeonghwan,SAGARA, Yasuyuki Japanese Society for Food Science and Technology 2008 Food science and technology research Vol.14 No.4
<P>This study was intended to build 3D FEM geometry models of actual ‘Fuji’ apples by digitizing their surfaces, and to determine elastic modulus by FEM simulation based on the F-D curves of radial compression test from a point on apple equator. Also, the general protocol of ASAE S368.4 for predicting the apparent modulus of elasticity and the maximum contact stress for convex-shape food materials was evaluated for its appropriateness. The model apple for FEM analysis was composed of approximately 35,000 geometry elements that closely resemble the surface of an actual apple. Through FEM simulation, the average elastic modulus of 7.732 MPa was obtained at the loading condition of 0.5 BP, which was 8.3% smaller than the average apparent modulus of elasticity predicted by the ASAE standard. The maximum Von Mises stress at the points of initial contact with the compression target plates evaluated by FEM simulation was about 37% smaller than the maximum contact stress determined by the ASAE standard, and a poor correlation was found between the results of the two methods. These results could be explained by that a whole apple, in general, has an anisotropic structure with many complex and small curvatures, has flesh texture bonded biologically, and is covered with more elastic membrane shell which contributes to prevent dehydration during compression.</P>
KIM, Gyeong-Won,DO, Gab-Soo,BAE, Yeonghwan,SAGARA, Yasuyuki Japanese Society for Food Science and Technology 2008 FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol.14 No.6
<P>An FEM algorithm was developed to determine the viscoelastic properties of soft tissues of agar/agar-gelatin gels based on the curve-averaged data from stress relaxation experiment of parallel plate compression and FEM optimization technique. This approach enabled more realistic and pertinent expression of the mechanical behavior of the gels than conventional methods, and allowed simultaneous and logical characterization of all viscoelastic parameters, based on geometry, relating to both Prony series and Maxwell model such as elastic modulus, Poisson's ratio, relative modulus, relaxation time, and dynamic viscosity, etc. Several assumptions were made in the FEM model such that the soft tissue materials were homogeneous in phase and isotropic, gravity effect was negligible, and the response was transient and controlled by displacement. To demonstrate the validity of the FEM model, the results of FEM optimization were compared with those of conventional method of nonlinear regression for agar/agar-gelatin gels, and also the predicted mechanical behavior of FEM on compressive creep as an interrelation with stress relaxation by the FEM model was compared with the experimental creep of 1% agar gel. The reliability of the FEM optimization method was confirmed by small stress deviation within 4.7% between experimental data and the FEM simulation using optimized parameters for stress-relaxation evaluation for agar/agar-gelatin gels and by strain deviation within 3.4% for creep prediction of 1% agar gel.</P>