The purpose of this study was to verify the drying characteristics of steamed sweet potato and to establish optimal drying conditions for far-infrared drying of steamed sweet potato. 4 kg of steamed sweet potato was sliced to thicknesses of 8 and 10 mm, and dried by a far-infrared dryer until a final moisture content of 25±0.5%. The far-infrared dryer conditions were an air velocity of 0.6, 0.8 m/s and drying temperature of 60, 70, and 80oC. The results can be summarized as follows. The drying time tended to be reduced as temperature and air velocity for drying increased. The Lewis and Modified Wang and Singh models were found to be suitable for drying of steamed sweet potato by a far-infrared dryer. The color difference was 35.09 on the following conditions: Thickness of 8 mm, temperature of 80oC, and air velocity of 0.8 m/s. The highest sugar content (59.11 oBrix) was observed on the conditions of a thickness of 8 mm, temperature of 80, and air velocity of 0.8 m/s. Energy consumption decreased on the conditions of higher temperature, slower air velocity, and thinner steamed sweet potato.

The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.

분무건조법으로 용사용 원적외선 세라믹/알루미늄 복합분말을 제조하여 플라즈마 용사법으로 알루미늄 모재에 용사한 후, 미세구조, 결정상, 열충격저항성 그리고 분광복사율을 조사하였다. 분무건조된 복합분말의 입형은 구형으로 34~105μm . 영역에서 높은 복사율을 보였다. 그러나 알루미늄 첨가량이 증가할수록 원적외선 방사특성은 감소하였다. 결과적으로 용사법으로 원적외선 방사특성의 큰 손실 없이 방사체를 제조하기 위해서는 20~30%wt%Al를 첨가하여 복합분말을 제조하는 것이 가장 효율적이라고 판단된다.