• 한국조리학회지
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• 제19권2호
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• pp.40-51
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• 2013

본 연구는 냉동오디를 냉동건조와 열풍건조 방법으로 건조 후 분말화하여 건강 기능성 빵인 베이글 레시피에 0%(control), 1%, 3%, 5%, 7%를 첨가하여 만들었다. 우리는 냉동오디의 일반성분, 이화학적 특성, 총 폴리페놀 함량과 DPPH 라디컬 소거능을 측정하였다. 또한 제조된 베이글 pH는 냉동건조오디분말 첨가군 보다 열풍건조오디분말 첨가군이 높게 나타났다. 명도(L값)와 황색도(b값)는 냉동건조오디분말 첨가군 보다 열풍건조오디분말 첨가군의 값이 높은 것으로 나타났다. 적색도(a값)는 냉동건조오디분말을 첨가했을 때가 열풍건조오디분말을 첨가했을 때보다 적색도가 높은 것으로 나타났다. 경도(Hardness)는 냉동오디분말의 첨가량이 증가함에 따라 유의적인 차이를 보였으나 열풍건조오디분말을 첨가한 베이글은 반대의 결과를 나타내었다. 탄력성(Elasticity)은 열풍건조오디분말을 첨가한 베이글은 유의적인 차이가 없었으나 냉동건조오디분말의 첨가량이 증가함에 따라 유의적인 차이를 보였다. 응집성(Cohesivness)은 유의적인 차이가 나타나지 않았고 검성(Gumminess)은 냉동건조오디분말과 열풍건조오디분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 냉동건조오디분말 5%를 첨가군과 열풍건조오디분말 3% 첨가군의 기호도가 가장 높게 나왔다.

• 한국임상수의학회지
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• 제15권2호
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• pp.442-449
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• 1998

Freeze-dried cortical bones of the goat were transplanted to the experimental fibular defect of 10 dogs for valuating the possibility of xenogeneic bone implantation and the specificity of BM(Bone Morphogenetic Protein). The . freeze-dried cortical bone eliminated antigens and defatted with chloroform and methanol were freeze-dried at $-80{\circ}C$ for preservation of BMP and then sterilized with 50 gas and storaged in room temperature. Ten freeze-dried cortical implants of the goat were transplanted in experimentally defected regions of bilateral fibula of 5 dogs in clinically normal. The transplanted region had been radiographed for observing state of bone union and BALPOone Alkaline Phosphatase) in the serum of the host was measured for valuating activity of oteoblast per 2 week-interval after transplant procedures. New bone formation had been observed early in one of ten regions around implants about the same time as autoimplant regions. It was incorporated with its host bone during 4-12 weeks after transplantation. In another 2 cases of 2 dogs, new bone formation and absorption of implant had been observed from 4 weeks but they were not incorporated completely until 20 weeks. The rest of the freeze-dried bone implants, 7 cases of 4 dogs had not been observed new bone formation nor absorption of implants. The freeze-drying method for implants means to not influence bone incorporation. Although less of union percentages the union form of this experiment were similar to alloimplantation and it may mean to block immunity reaction that disturbs the bone induction by BMP. It demonsknted that the possibility of the xenogenous bone implantation is recognized by reason of the low specificity of BMP between goat and dog.

• Journal of Ginseng Research
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• 제6권1호
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• Food Science and Biotechnology
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• 제14권5호
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• pp.661-666
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• 2005

The specific objectives of this study were to dry yam chips using microwave vacuum drying, freeze drying and hot air drying, then to coat the dried yam chips with ascorbic acid cocrystallized sucrose, and finally to compare the quality of yam chip snack foods with respect to drying and coating characteristics. The microwave vacuum dried sample showed the highest drying rates and much less surface damage than the hot air dried one did. The shape and color of the microwave vacuum dried/coated sample were allocated between those of the freeze dried/coated sample and the hot air dried/coated sample. The freeze dried/coated sample scored excessively low in organoleptic hardness and chewiness to be suitable as a snack. The hot air dried/coated sample was too deep in color, wrinkled, excessively high in organoleptic hardness and chewiness, and excessively low in mouthfeeling. Therefore, the microwave vacuum dried/coated sample presented the best overall attributes as a snack, with respect to organoleptic characteristics, shape, color, and drying rates.

• 한국식품영양과학회지
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• 제28권1호
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• pp.153-160
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• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제17권2호
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• pp.137-152
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• 1995

This study was designed to evaluate the bone formation capability of the bone substitute when compared with autogenic bone, freeze-dried demineralized allogeneic bone and bioglass into parietal bone of the rats. We made the parietal bone defects in $7{\times}7mm$ size on rats and has performed the bone graft in each experimental groups. Postoperatively 1, 2, 4, 6, 8, weeks, each specimen stained with H & E, Masson's trichrome methods. We evaluated the osteogensis capability in each groups. The result were as follow : 1. Inflammatory cell infiltration approached at 1 week and disappeared at 4 weeks in all experimental group, expecially severe in freeze-dried demineralized allogeneic bone group. 2. New capillry proliferation was increased in autogeneic bone graft group than any other groups and was increased till 2 weeks and decreased in freeze-dried demineralized allogeneic bone group and was few in bioglass group. 3. Osteoblastic activity increased in autogeneic bone and freeze-dried demineralized allogeneic bone groups till 4 weeks, and decreased in 6 weeks which no difference between these groups. But, few occurred in bioglass group till 6 weeks. 4. Initial osteoclastic activity was prominent in freeze-dried demineralized allogeneic bone group and few in autogeneic bone group. 5. New bone formation bega at 1 week in autograft and freeze-dried demineralized allogenic bone groups, but, mild new bone formation at 8 weeks in bioglass.

• 한국조리학회지
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• 제9권2호
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• pp.115-126
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• 2003

김치국수를 제조하기 위하여 1차적으로 동결김치분말을 만들어야 하는데, 김치시료는 김치를 담아 5$^{\circ}C$에 저장하며 이틀째 되는 날과 10일, 15일, 25일 김치를 꺼내 pH 4.0∼4.7, 산도 0.5∼0.8% 사이의 김치가 일반적인 적숙기로 판단되어 이 중 국수제품의 시료에 가장 적당한 14일 정도 경과한 김치를 동결건조하여 분말화 한 다음 국수제춤의 첨가량을 조절하고 관능검사를 실시하여 동결김치분말 첨가는 4%가 최적점으로 나타났다. 김치 국수를 국수적인 관점과 김치의주 성분인 김치 맛의 측면과 향의 측면에서 접근하여 항목을 선정하여 수행하여 고소한 맛, 부드러움, 점도 미치 오일향 등의 국수적인 질감 측면과 색도, 김치향, 매운맛을 항목으로 하였다. 전체 경향에서 control에서 보이는 높은 오일향이나 고소한 맛 등은 동결김치분말 첨가량에 따라 줄어드는 경향을 보였다. 특이적으로 6% 첨가군에 있어서는 김치향의 첨가가 미치는 영향의 경향이 매우 확연하게 나타나고 있다. 점도나 부드러움같은 질감(texture)의 관점에서는 6% 이상 첨가시 국수의 면발이 부서지듯 짧게 끊어지고 4% 이하 첨가시 기존의 국수와 차이가 없는 결과를 나타내었고 묘사 분석까지의 관능검사 결과 4%가 관능적으로 최적점을 도출하였다.

• Archives of Plastic Surgery
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• 제46권3호
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• pp.204-213
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• 2019

Background In implant-based breast reconstruction, acellular dermal matrix (ADM) is essential for supporting the inferolateral pole. Recent studies have compared non-sterilized freeze-dried ADM and sterilized pre-hydrated ADM, but have not assessed whether differences were attributable to factors related to sterile processing or packaging. This study was conducted to compare the clinical outcomes of breast reconstruction using two types of sterile-processed ADMs. Methods Through a retrospective chart review, we analyzed 77 consecutive patients (85 breasts) who underwent tissue expander/implant breast reconstruction with either freeze-dried ADM (35 breasts) or pre-hydrated ADM (50 breasts) from March 2016 to February 2018. Demographic variables, postoperative outcomes, and operative parameters were compared between freeze-dried and pre-hydrated ADM. Biopsy specimens were obtained for histologic analysis. Results We obtained results after adjusting for variables found to be significant in univariate analyses. The total complication rate for freeze-dried and pre-hydrated ADMs was 25.7% and 22.0%, respectively. Skin necrosis was significantly more frequent in the freeze-dried group than in the pre-hydrated group (8.6% vs. 4.0%, P=0.038). All other complications and operative parameters showed no significant differences. In the histologic analysis, collagen density, inflammation, and vascularity were higher in the pre-hydrated ADM group (P=0.042, P=0.006, P=0.005, respectively). Conclusions There are limited data comparing the outcomes of tissue expander/implant breast reconstruction using two types of sterile-processed ADMs. In this study, we found that using pre-hydrated ADM resulted in less skin necrosis and better integration into host tissue. Pre-hydrated ADM may therefore be preferable to freeze-dried ADM in terms of convenience and safety.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.894-898
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• 2013

본 연구에서는 강내한성 강원양파의 건조방법을 달리하여 건조방법에 따른 이화학적 특성을 비교하였다. FD, HD 40 및 HD 60의 세 가지 분말에 대해 일반성분 분석, 색도, 갈색도, 총 페놀 함량 및 DPPH free radical 소거능을 측정하였다. 일반성분 분석의 결과 FD의 조단백질 및 조지방의 함량이 각각 10.99%, 0.84%로 HD 40 및 HD 60 보다 유의적으로 높게 나타났다. 색도의 경우, Hunter's value로 L값(lightness), a값(redness), b값(yellowness)으로 나타내었다. FD의 L값이 $77.19{\pm}0.01$로 가장 높게 나왔으며, 나머지 a값 및 b값은 각각 $6.09{\pm}0.01$과 $6.09{\pm}0.01$으로 HD 60이 높게 나왔다. 갈변도의 경우에도 HD 60이 0.200으로 제일 높은 값으로 나타나 건조 온도가 높아질수록 양파의 갈변정도가 커진 다는 것으로 사료된다. 총 페놀 함량의 경우에 HD 40과 HD 60이 FD 보다 더 높은 함량을 나타내었다. DPPH radical 소거능은 시료의 농도를 0.1, 0.5, 1 mg/mL로 처리하여 측정한 결과 농도에 따라 유의적으로 항산화 활성이 증가되었으며, FD 보다 HD 40 및 HD 60에서 유의적으로 더 높은 항산화 활성을 나타내었다.

• 한국생활과학회지
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• 제21권2호
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.