• Title, Summary, Keyword: rehydration

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Rehydration Characteristic of Dried Root Vegetables (근조 근채류의 복원 특성)

  • Jo, Deok-Je;Lee, Seong-Ho;Im, Hyo-Jin
    • The Korean Journal of Food And Nutrition
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    • v.4 no.1
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    • pp.1-8
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    • 1991
  • This study was attempted to establish the basic data for effective utilization of the dried radish and sweet potato. The rehydration characteristic was carried out from these dried root vegetables in various conditions. The following results were obtained. The rehydration value was increased in glycine solution, whereas It decreased in lactic acid solution. Also the vacuum freezing was higher than that in hot air drying, and it was higher the slow freezing than in the quick freezing. The rehydration rate and the rehydration surface area curve were composed of three stages, and these stages were corresponded to each other. At the range of initial immersion to 2min., the largest rehydration rate was showed. The activation energy obtained from the Arrhenius plot of the rehydration rate constant(K) were 3. Bx103ca11g mol and 3.7$\times$103cal/g mol for dried radish and sweet potato, respectively.

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Characteristics of Shrinking and Rehydration of Korean Tea-Leaves (한국산 차엽의 수축 및 복원특성)

  • 서재신;최병민;강성구
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.87-92
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    • 1998
  • Major characteristics of shrinking and rehydration of Korean tea-leaves were investigated in the hot-air drying equipment. Experiments were performed with various drying temperature, plucking time, heating method and rolling condition. The values of shrinking raito and rate were the highest at 7$0^{\circ}C$ in the range of 3$0^{\circ}C$ to 9$0^{\circ}C$. The 1st tea-leaves and showed higher values. Shrinking ratio was 16.62 and 19.62% for leaves and stems; shrinking rate was found 0.083 and 0.091cm/hr.cm, respectively. The rehydration characteristics of tea-leaves at the drying temperature of 3$0^{\circ}C$ were fairly satisfactory. The 2nd tea-leaves showed higher value than others, while the natural tea-leaves were lower. Average rehydration ratio and rehydration rate constant were 85.7% and 0.063/min for leaves; 80.1% and 0.032/min for stems, respectively.

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Analysis of the Extraction Condition of Soluble Acidic Polysaccharides from Ginseng Marc (인삼박으로부터 수용성 산성다당체의 추출 조건 분석)

  • Choi, You-Jin;Hwang, Keum-Hee
    • Korean Journal of Pharmacognosy
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    • v.42 no.1
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    • pp.82-88
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    • 2011
  • This study was carried out to investigate the optimum conditions for extraction of soluble acidic polysaccharides from ginseng marc. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharides in ginseng marc. The amounts of soluble acidic polysaccharides in water extract of ginseng marc were increased with increasing extraction temperature. The contents of acidic polysaccharides were not significantly different despite the extraction time increasing from 0.5 hours to 6 hours. To estimate the rehydration rate of the freeze dried polysaccharide, the extracted acidic polysaccharide fraction powder was determined the amount of soluble acidic polysaccharides by carbazole-sulfuric acid method again. The rehydration rate of acidic polysaccharides from water-extract of red ginseng marc at room temperature was 100%. On the other hand, the rehydration rate of acidic polysaccharide of red ginseng marc at boiling temperature was about 50%. The rehydration rate of acidic polysaccharides from water-extract of white ginseng marc at room temperature was 50%. The rehydration rate of acidic polysaccharide of red ginseng marc at boiling temperature was about 40%. The rate of soluble acidic polysaccharide of Red Ginseng is higher than that of White Ginseng. We can find out the maximum extraction method of soluble acidic polysaccharide from ginseng marc.

Effects of Salt Concentration on the Rehydration Characteristics of Freeze Dried Mook (재수화용액의 염농도에 따른 동결건초 도토리 묵의 재수화 특성)

  • 윤광섭;황정섭;정헌식;양경미
    • Korean Journal of Food Preservation
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    • v.8 no.3
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    • pp.313-319
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    • 2001
  • In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90$^{\circ}C$) and time. The estimation of moisture gain, rehydration efficiency was analyzed statistically. The surface color md seniory evaluation were undertaken to evaluate the rehydrated Mook quality The optimum rehydration time was decided to 15 minutes and it takes 3 minutes for the cooling tilde. The moisture gain increased as the rehydration temperature increase. And the moisture gain and moisture gain rate were higher at 1% salt solution than other concentration. As the rehydration efficiency, surface color and sensory properties of rehydrated Mook, 1% salt treatment was superior.

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Effects of Sucrose Immersion on the Rehydration Characteristics of Freeze Dried Mooks (전처리가 동결건조묵의 재수화 특성에 미치는 영향)

  • Youn, Kwang-Sup;Hwang, Jung-Shub
    • Korean Journal of Food Science and Technology
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    • v.33 no.4
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    • pp.395-400
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    • 2001
  • The objectives of this study are to establish efficient pretreatment concentration and rehydration process for the production of the high quality of freeze-dried Mook, a traditional gel food in Korea, as an instant food. Effect of immersion in sucrose solution as pretreatment before freeze-drying on the rehydration efficiency and quality characteristics was studied. The rehydration efficiency of non-treated Mook was the highest. The rehydration efficiency increased as the concentration of sucrose increased. The texture of rehydrated Mook treated in sucrose solution was decreased with increase in rehydration temperature. The Mook treated at 60% sucrose solution was somewhat similar to the market selling Mook in the quality and the treatment prevented color and texture degradation.

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Effects of Cooking Time and HTST Air Dehydration Time on Physical Propertiesof Driet Green Peas

  • 김명환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.19 no.3
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    • pp.195-200
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    • 1990
  • Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

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Effects of Rehydration Methods on viability after Freeze-drying of Streptomyces aureofaciens (Streptomyces aureofaciens 동결건조후 재수화 방법이 생존도에 미치는 영향)

  • Lee, Hyean-Woo;Yi, Dong-Heui;Lee, No-Woon
    • Applied Biological Chemistry
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    • v.38 no.6
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    • pp.512-515
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    • 1995
  • In order to examine the effect of rehydration methods on viability after freeze-drying of Streptomyces aureofaciens, we labeled the DNA of S. aureofaciens with $^3H-adenine$. Extracellular radioactivity levels appeared to be high in the rehydrated solutions after freeze-drying than freezing-thawing. In effects of rehydration after freeze-drying, the viability of the cell appeared about 20% in case of with admitting air at single ampule, but that of which appeared about 91% in case of without admitting air at double ampule. Thus, S. aureofaciens cells were damaged during the process of rehydration after freeze-drying.

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Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking (건조 삼나물과 다래순의 재수화와 고온 가열조리 중 색소와 산화방지성분의 함량 변화)

  • An, Haechun;Choe, Eunok
    • Korean journal of food and cookery science
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    • v.32 no.4
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    • pp.383-389
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    • 2016
  • Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

Nutritional Support for Acute Diarrhea in Children: Focused on Age-appropriate Diet Therapy after Rehydration (영유아 급성 설사의 영양 공급: 탈수 치료 후 연령별 식이요법을 중심으로)

  • Chu, Mi Ae;Choe, Byung-Ho
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.12 no.sup1
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    • pp.53-61
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    • 2009
  • The mainstay in the management of mild to moderately dehydrated children is fast rehydration by using hypotonic ORS (oral rehydration solution) and complete resumption of normal diet, including lactose-containing formula after 4 hours rehydration. Since the majority of young children with uncomplicated acute diarrhea will tolerate large amounts of undiluted non-human milk, withholding food and milk from children during diarrhea is not recommended anymore, regarding time to resolution and diarrhea control. In addition, routine dilution of milk and routine use of lactose-free formula are not necessary after fast ORS therapy. Breastfed infants and children fed with solid foods may safely continue receiving their usual diets during diarrhea instead of gradual reintroduction of feeding. However, young infants or children with severe diarrhea or malnutrition should be carefully treated under supervision if fed with lactose containing, non-human milk exclusively.

Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin

  • Kim, Min-Hee;Kim, Kwan-Su;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.14 no.4
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    • pp.367-372
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    • 2009
  • Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.