• 동력기계공학회지
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• 제15권4호
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• pp.5-10
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• 2011

In case of using rapid vacuum-freeze drying for high quality dry flower of flowering plant, the morphological and physiological characteristics of dry rose showed as the following. The dry ratio of about 82% presented after 1 day in case of using rapid vacuum-freeze drying and it was reached that the optimum storage water content of general dry products was 18%. The dry ratio of about 89% presented after 4 days. This result indicates very short dry time comparing with natural dry time of 12 days. Also, the morphological characteristics of flowering plant in case of vacuum-freeze drying showed similar shape with real flower. The contraction decreased about 9% comparing with real flower under dry time of 72 hours. But the contraction in case of natural dry decreased 36% and showed noticeable difference. The brightness which affects physiological characteristics of dry flowering plant showed lower values according to the dry process and chromaticity was thick. After 4 days, natural dry was thick with about 2 times comparing with vacuum-freeze drying. In case of vacuum-freeze drying, the quantity of anthocyanin and chlorophyl which affect discoloration and bleaching of dry flowering plant showed the clear difference comparing with natural dry method due to the sublimation by vacuum after rapid freeze with short initial time.

• 한국농공학회지
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• 제22권3호
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• pp.60-74
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• 1980

Soil-cement mixtures involve problems in it's durability in grain size distribution and mineral composition of the used soils as well as in cement content, compaction energy, molding water content, and curing. As an attempt to solve the problems associated with durability of weathered granite soil with cement treated was investigated by conducting tests such as unconfined compression test, it's moisture, immers, wet-dry and freeze-thaw curing, mesurement of loss of weight with wet-dry and freeze-thaw by KS F criteria and CBR test with moisture curing on the five soil samples different in weathering and mineral composition. The experimental results are summarized as follows; The unconfined compressive strength was higher in moisture curing rather than in the immers and wet-dry, while it was lowest in freeze-thaw. Decreasing ratio of unconfined compressive strength in soil-cement mixtures were lowest in optimum moisture content or in the dry side rather than optimum moisture content with freeze-thaw. The highly significant ceofficient was obtained between the cement content and loss of weight with freeze-thaw and wet-dry. It was possible to obtain the durability of soil-cement mixtures, as the materials of base for roads, containing above 4 % of cement content, above 3Okg/cm$_2$ of unconfined compressive trength with seven days moisture curing or 12 cycle of freeze-thaw after it, above 100% of relative unconfined compressive strength, 80% of index of resistance, below 14% of loss of weight with 12 cycle of wet-dry and above 1. 80g/cm$_2$ of dry density.

• 한국식품저장유통학회지
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• 제7권4호
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• pp.389-394
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• 2000

단감의 수확 및 저장 중에 발생한 불량과실을 이용할 목적으로 분말화하기 위한 기초연구로서 본 실험을 행하였다. 일반성분 조성은 조단백질, 조지방, 조회분의 순으로 열풍건조 처리구는 0.9-1.1%, 15.0-39.0%, 2.3-3.3%이었으며, 동결건조 처리구는 1.3-2.2%, 27.0-49.0%, 2.5%로 나타났다. 무기성분 조성은 열풍과 동결건조 처리구 모두 potassium, magnesium, phosphorus; calcium, sodium이 주요 무기성분이었으며, 다른 미량원소는 약 3.00ppm 이하였다. 주요 지방산 조성은 열풍과 동결건조 처리구에서 capric acid, lauric acid tridecanoic acid, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, linolenic acid 순으로 나타났다. 동결건조 처리구의 아미노산 조성은 aspartic acid, glutamic acid가 주요 아미노산이었다. 전체적으로 열풍건조 처리구보다는 동결 건조 처리구가 다소 높은 결과를 보였다. 열풍과 동결건조에 의한 분말 제조에서는 변색과 영양적인 측면을 고려할 때 열풍건조 보다는 동결건조가 우수한 결과를 보였으며, 열풍건조가 시간은 단축되었으나 얇게 펴서 건조해야 하는 단점이 있었으며, 단순한 열풍건조 만으로는 대량생산에 의한 분말 제조는 어렵고 좀더 보완적인 방법이 강구되어야할 것으로 생각된다. 이에 반해 동결건조에 의한 건조방법은 건조시간이 다소 걸리기는 했으나 딱딱해지거나 변색의 우려가 없으며 영양학적으로도 매우 안정적이었다. 이상의 결과를 평가해 볼 때 열풍건조에 의한 분말 제조는 구체적인 보완이 필요하며, 동결건조에 의한 분말 제조가 열풍건조에서보다 우수한 것으로 결과가 나타났다. 따라서, 파찌감의 분말건조 방법은 동결건조가 효율적일 것으로 생각된다.

• Geomechanics and Engineering
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• 제28권4호
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• pp.375-384
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• 2022

The glacial tills and shales in Midwestern states of the USA often show strength degradation after construction. They are often in need of applying soil modification techniques to remediate their strength degradation with weathering process. This study investigated the weathering durability of these natural soils and biopolymer treated soils by comparing direct shear test results for wet-dry and wet-freeze-thaw-dry cycled specimens. The tests showed that untreated glacial tills maintained only 62% and 50% initial shear strength after eight wet-dry cycles and eight wet-freeze-thaw-dry cycles, respectively. These untreated soils could not withstand by themselves after 16 weathering cycles. The same soils treated with 1.5% (by dry weight) food-grade Xanthan gum maintained 140% and 88% initial shear strength of untreated soils after 16 weathering cycles for wet-dry cycles and wet-freeze-thaw-dry cycles, respectively. The same soils treated with 1.5% (by dry weight) Gellan gum maintained 82% and 60% initial shear strength of untreated ones after 16 weathering cycles, respectively. Similar results were obtained for crushed shales, manifesting that the biopolymerization method may be adopted as a new eco-friendly method to enhance the weathering durability of these problematic soils of glacial tills and shales.

• 한국식품영양과학회지
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• 제12권4호
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• pp.364-367
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• 1983

본실험(本實驗)은 번데기의 단백질(蛋白質) 최적(最適) 추출조건(抽出條件)을 검토하기 위하여 제사공장(製絲工場)에서 나온 탈지(脫脂)번데기를 oven-dry와 freeze-dry한 두 종류(種類)를 사용(使用)하여 추출성(抽出性)에 영향을 미치는 용매(溶媒)의 종류(種類), 추출용매(抽出溶媒)와의 혼합비율(混合比率), 온도(溫度) 및 시간(時間), 추출액(抽出液)의 pH의 영향 등을 검토하여 다음과 같은 결론(結論)을 얻었다. (1) 추출용매(抽出溶媒)에 따른 질소추출(抽出)은 0.05M NaOH에서 56%로 가장 많았으며 시료와 추출용매(抽出溶媒)와의 비율(比率)은 1 : 40일때가 질소추출(抽出)이 좋았다. (2) 추출(抽出)에 대한 온도(溫度)의 영향은 freeze-dry한 경우 $50^{\circ}C$, oven-dry한 시료가 $60^{\circ}C$에서 가장 많이 추출(抽出)되어 거의 90%까지 추출(抽出)이 가능하였으며 추출시간(抽出時間)은 10분 후 많은 차이(差異)를 나타내지 않았으나 60분에서 가장 높은 경향을 나타내고 있다. 일반적으로 freeze-dry한 번데기분(粉)은 oven-dry한 것보다 질소의 추출성(抽出性)이 약간 좋은 결과(結果)를 나타내었다. (3) 추출(抽出)에 미치는 pH의 영향은 pH 1.0에서 pH 11.0까지는 20%이하로 그 추출도(抽出度)가 낮았으나 pH 11.0이상에서 추출도는 급격히 증가(增加)하여 pH 13.0에서 60%이상 추출(抽出)이 가능하였다.

• 한국조리학회지
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• 제12권3호
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• pp.108-118
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• 2006

This study is on different dry methods for Artemisia sp. which were not affected by the dry matter percent. Essential oil components such as 1,8-cineol and terpineol were highly affected by the dry method. 1,8-cineol and terpineol components were decreased by adaptation of the heated oven-drying method and the freeze-drying method. Borneol components were increased through shady sun-drying, sun-drying and freeze-drying. Heated oven drying method decreased the vitamin C content. Vitamin C content was decreased in oven-drying about 50% during this period, but only 10% decreased in the freezing dry method. Qualities were changed by different drying methods. Therefore, different dry methods of Artemisia sp. were applied to the flavorgen.

• Journal of Biosystems Engineering
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• 제18권2호
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• pp.122-132
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• 1993

Effects of physical properties of garlic paste and freeze dry control parameters on the sublimation drying time were investigated to verify optimal operating method in freeze drying. A mathematical model of freeze drying by sublimation was suggested and used to estimate the drying time of garlic paste. Under various conditions, the drying time of garlic paste was calculated using the computer program for the suggested model. Among the physical properties of garlic paste, melting temperature was evaluated the most important factor in affecting the drying time. In supplying methods of the required heat energy for sublimation, it would be the best way to control the upper plate temperature and the lower plate temperature independently.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.332-338
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• 2020

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

• 한국농공학회지
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• 제20권1호
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• pp.4599-4613
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• 1978

This study was intended to investigate the effects of bituminous material content of soil-cement mixtures on their durability. For the purpose, unconfined compressive strength test, Freeze-thaw test, and wet-dry test were performed with three types of soil. Each type of soil was mixed with three levels of cement content and each soil-cement mixture was mixed with four levels of bituminous material content. For the unconfined compressive strength test, Freeze-thaw test and wet-dry test, 324, 108, and 108-specimens were prepared respectively. Unconfined compressive strength was measured at age of 7-days, 14-days and 28-days using 108-specimens in each age. The soil-cement loss rate due to freeze-thaw and wet-dry were calculated after 12 cycles of test using 108-specimens in each test. The results are summarized as follows : 1. Optimum moisture content was increased with increase of cement content, but maximum dry density was changed irregulary with increase of the cement content. 2. The unconfined compressive strength was increased with increase of cement content, bituminous material content and curing age. Cement is more effective factor than bituminous material on unconfined compressive strength of soil-cement Mixture. 3. It is estimated as the most economical cement content that the recommended cement content of A.S.T.M. because increasing rate of unconfined compressive strength at age of 28-days was low when cement content is above the recommanded cement content of A.S.T.M. among all types of soil. 4. Although a portion of cement content is substituted for bituminous material, the necessary unconfined compressive strength can be obtained. 5. The soil-cement loss was more influenced by wet-dry than Freeze-thaw 6. The bituminous material is more effective on the decrease of soil-cement loss than increase of unconfined compressive strength 7. The void ratio of soil-cement mixture was changet irregularly with increase of cement content, but that was decreased in proportion to the increase of bituminous material content. 8. The regression equation between the unconfined compressive strength and soil-cement loss rate were obtained as table 7.

• 한국식품조리과학회지
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• 제31권3호
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.