• Title/Summary/Keyword: Cyclic low pressure drying

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Quality Characteristics of Citrus Fruit by Cyclic Low Pressure Drying and High Hydrostatic Pressure Extraction (초고압 처리에 의한 감귤의 추출률 및 특성변화)

  • Park, Sung-Jin;Choi, Young-Bum;Ko, Jung-Rim;Rha, Young-Ah;Lee, Hyeon-Yong
    • Culinary science and hospitality research
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    • v.20 no.3
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    • pp.13-21
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    • 2014
  • We developed a method for improving the antioxidant activities of Citrus extracts through cyclic low pressure drying(CLPD) and a high hydrostatic pressure extraction (HPE) process. Citrus fruits were prepared for water extraction at $60^{\circ}C$ and 300 MPa for 5 min (high hydrostatic pressure extraction, HPE5) and 15 min (high hydrostatic pressure extraction, HPE15) after cyclic low pressure drying method. Extraction yields obtained by cyclic low pressure drying and high hydrostatic pressure extraction process were 20.41, 23.47, and 28.19%, respectively. Total polyphenol contents were increased by combined process. Generally, CLPD and HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 48.21% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. In general, antioxidant activities of Citrus increased by CLPD and HPE. Therfore, CLPD and HPE of Citrus resulted in higher antioxidant activity than conventional water extraction.

Quality Characteristics of Cirsium setidens Nakai by Different Drying Method (건조 방법에 따른 곤드레 나물의 품질 특성)

  • Park, Sung Jin;Lee, Dae Won;Park, Sung Hye;Rha, Young-Ah
    • Culinary science and hospitality research
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    • v.22 no.2
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    • pp.104-114
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    • 2016
  • In this study, the quality characteristics of different drying methods of Cirsium setidens Nakai, which contains large amounts of biological substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with hot-air drying(82.7%). As for the general component and mineral contents analysis results of Cirsium setidens Nakai, there were no significant difference. Cyclic low pressure drying resulted highest amount of total phenolic components and 1,1-diphenyl-2-picrylhydrazyl (DPPH). Hence, cyclic low pressure drying method is the best method for enhancing antioxidant activity of Cirsium setidens Nakai.

Effects of Drying Methods on the Quality and Physiological Activities of Blueberry(Vaccinium ashei) (건조방법에 따른 블루베리의 품질 및 생리활성)

  • Park, Sung-Jin;Choi, Young-Bum;Ko, Jung-Rim;Rha, Young-Ah;Lee, Hyeon-Yong
    • Culinary science and hospitality research
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    • v.20 no.1
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    • pp.55-64
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    • 2014
  • This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.