• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.620-629
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• 2019

To examine the possibility of ear mushroom (EM) as a source of natural vitamin D, the UVB (ultraviolet B) was treated according to sample drying status, drying methods before UVB treatment and harvest time. And then, vitamin D₂ and ergosterol contents were investigated. According to the sample drying status, the vitamin D₂ contents of fresh and freeze-dried EM (whole) increased to 4,634.4~4,780.9 ㎍/100 g D.W. (dry weight) under UVB dose 52.5~70.0 kJ/㎡ and above 18,693.1 ㎍/100 g D.W. under above 105 kJ/㎡, respectively. By drying methods before UVB treatment, vitamin D₂ contents of EM powder (below 500 ㎛) that dried in the vinyl house and freeze-dryer increased to 4,886.2~5,132.9 ㎍/100 g D.W. under above 105 kJ/㎡ and 17,103.7 ㎍/100 g D.W. under 70 kJ/㎡, respectively. Ergosterol content decreased with increasing UVB dose in all experiments. According to the harvest time, vitamin D₂ content under UVB dose 210 kJ/㎡ showed marked difference and in order of June, July, August, October and April. As for the results, the optimum harvest time, drying method before UVB treatment, sample size, UVB dose for the EM contained high vitamin D₂ content were June, freeze-drying, whole, and 105 kJ/㎡, respectively.

• The Journal of Engineering Geology
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• v.23 no.3
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• pp.271-281
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• 2013

Freeze-thaw experiments were conducted to evaluate changes in surface roughness and physical properties in samples of granite from Ilgwang and Imki mines, Korea. The temperature range in the experiments was $-20^{\circ}C$ to $40^{\circ}C$, based on typical summer and winter temperatures in Korea, and the surface was observed every 20 cycles. One cycle comprised 1 hour of heating or cooling of the samples and 1 hour during which the target temperature was maintained. With increasing repetitions of the freeze-thaw experiment, porosity increased by 0.05%-0.15% in the two samples and the dry weight increased, whereas the volume of the soil and saturation weight decreased. Observations by confocal laser scanning microscope (CLSM) revealed that line and surface roughness parameters showed a tendency to increase and decrease, respectively, with elapsed time. Changes in surface roughness were apparent on the CLSM images.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.10-20
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional fresh juice extract dyeing. Three kinds of leaf powder colorants were prepared by freeze drying method with or without deep freezing as pre-treatment: one powder colorant from fresh leaf juice with deep freezing; two kinds of powder colorant from fresh leaves with and without deep freezing. Their dyeing properties and storage stabilities were studied and compared with the traditional fresh juice extract dyeing. The presence of indigo in the powder colorants was confirmed by UV/Visible absorption spectra. They showed absorption peak at 602nm which was same with indigo absorption peak. Dyeing was done at low temperature around 6$^{\circ}C$. All three powder colorants produced B colors on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants from leaves gave higher color strength than the powder from leaf juice. The powder colorant prepared from leaves with deep freezing was the most stable for long term storage as its color and color strength were not changed after 360 days. So, this was used for further dyeing to study the effects of concentration and repeat dyeing on color strength and colorfastness. Fastnesses to dry cleaning and rubbing were fairly good above 4 rating. Further study is needed to improve light fastness. It was concluded that the leaf powder colorant with deep freezing could be used as a substitute for traditional juice extract dyeing at all seasons.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

• Food Engineering Progress
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• v.23 no.3
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• pp.217-222
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• 2019

The purpose of this study is to investigate the effect of ultra-fine powder kelp powder as a natural food additive for fast rehydration on the quality of freeze-dried fish cake noodle with soft and elastic texture properties during or after cooking. The average moisture content and water activity ranges of freeze-dried fish cake noodle were 3.71±0.12% (dry basis) and 0.185-0.332, respectively. The water activity of freeze-dried fish cake noodle decreased upon increasing the kelp powder content at the same moisture content. The rehydration ratios of fish cake noodle with 1, 3, and 5% (w/w) of kelp powder were 1.39, 1.49, and 1.77 g water/g solid, respectively. The hardness of the 5% (w/w) kelp powder-enhanced fish cake noodle after rehydration had the lowest value among the three samples upon using a texture profile analysis test (TPA). In the sensory hedonic test results, 5% (w/w) kelp powder added to fish cake noodle after rehydration produced the highest values in texture, flavor, and overall quality.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.10
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• pp.743-748
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• 2013

The purposes of this study are to prepare Hanji fiber-filter sheets using replacement liquid in water-swollen fiber with non-polar solvent such as ethanol, methanol and pentane. The experiments were studied on the selection of optimal non-polar solvent and the optimal drying method for wetted fiber and then were to know physicochemical characteristics of prepared Hanji fiber-filter sheet. The Ethanol as liquid changer in water-swollen fiber was excellent solvent and the optimal drying method for them was freeze drying served with vacuum pump. The bulk density and porosity of prepared fiber sheet from freeze dryer were 0.11-0.13 g/mL, half of natural dried fiber sheet, and 90%, respectively. The results of SEM observation for the fiber sheet prepared with natural drying or heating drying were shown very close structure of fiber wall in dry state. However, the freeze drying sheet were shown the open structure. So, the head loss of freeze drying sheet was very lower than natural drying and heating drying sheets. From the results of BTEX removal experiments, the sheets dried at water wetted condition was shown more higher efficiency than the fiber sheets dried at solvent wetted condition.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1510-1510
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• 2001

NIRS uses reflectance signals resulting from bending and stretching vibrations in chemical bonds between carbon, nitrogen, hydrogen, sulfur and oxygen. These reflectance signals are used to measure the concentration of major chemical composition and other descriptors of homogenized and freeze-dried whole broiler carcasses. Six strains of chicken were analyzed and the NIRS model predictions compared to reference data. The results of this comparison indicate that NIRS is a rapid tool for predicting dry matter (DM), fat, crude protein (CP) and ash content in the broiler carcass. Males and females of six commercial strain crosses of broiler chicken (Gallus domesticus) were used in this study (6$\times$2 factorial design). Each strain was grown to 16 weeks of age, and duplicate serial samples were taken for body composition analysis. Each whole carcass was pressure-cooked, homogenized, and a representative sample was freeze-dried. Body composition determined as follows: DM by oven dried method at 105$^{\circ}C$ for 3 hours, fat by Mojonnier diethyl ether extraction, CP by measuring nitrogen content using an auto-analyzer with Kjeldhal digest and ash by combustion in a muffle furnace for 24 hour at 55$0^{\circ}C$. These homogenized and freeze-dried carcass samples were then scanned with a Foss NIR Systems 6500 visible-NIR spectrophotometer (400-2500nm) (Foss NIR Systems, Silver Spring, MD., US) using Infra-Soft-International, ISI, WinISl software (ISI, Port Matilda, US). The NIRS spectra were analyzed using principal component (PC) analysis. This data was corrected for scatter using standard normal “Variate” and “Detrend” technique. The accuracy of the NIRS calibration equations developed using Partial Least Squares (PLS) for predicting major chemical composition and carcass descriptors- such as body mass (BM), bird dry matter and moisture content was tested using cross validation. Discrimination analysis was also used for sex and strain identification. According to Dr John Shenk, the creator of the ISI software, the calibration equations with the correlation coefficient, $R^2$, between reference data and NIRS predicted results of above 0.90 is excellent and between 0.70 to 0.89 is a good quantifying guideline. The excellent calibration equations for DM ($R^2$= 0.99), fat (0.98) and CP (0.92) and a good quantifying guideline equation for ash (0.80) were developed in this study. The results of cross validation statistics for carcass descriptors, body composition using reference methods, inter-correlation between carcass descriptors and NIRS calibration, and the results of discrimination analysis for sex and strain identification will also be presented in the poster. The NIRS predicted daily gain and calculated daily gain from this experiment, and true daily gain (using data from another experiment with closely related broiler chicken from each of the six strains) will also be discussed in the paper.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.379-387
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• 2003

The freeze dried young antler was extracted by water and proteases. In case of water extraction, the extraction rate was highest when it was reacted in 5% of concentration for 6 hours at 50$^{\circ}C$. The result of HPLC analysis of extract shows that high molecular peak in water extract was transformed into low molecular polk by proteases. The rate of low molecular peak was highest when bacteria protease was used, and its second highest rate was pepsin, but the effect of papain on it was low, The extraction rate of young antler reacted for 5 hours was 33.4%(absorbance 13.25 at 280nm) of bacteria protease, 22.4%(absorbance 10.06) of papain, and 30.2% (absorbance 11.34) of pepsin. The young antler was boiled for 30min and it was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of it was 47,6%(absorbance 12,54) of bacteria protease, and 26,4%(absorbance 7,48) of papain, and 45.6%(absorbance 7.23) of pepsin, In protein content, water extract was 52,1%, bacteria protease extract was 37.8%, and in amino acid content, water extract was 16.3%, bacteria protease extract was 31.96%, in ash content, water extract was 8.8%, bacteria protease extract was 5.6% by dry base. In mineral content, water extract contains 3.6% of Ca, 8.6% of P, 0.01% of Mg, 1.4 % of Na, 0.02 % of F, and bacteria protease extract contains 2.5% of Ca, 11.8% of P, 0.046 % of Mg, 2.1 % of Na, 0.018 % of F by dry base.

• Food Science and Preservation
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• v.24 no.5
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• pp.658-665
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• 2017

The current study was performed to investigate the changes of bio-activities of Salicornia europaea (SE) depending on the different dry methods. The ethanol extracts were prepared from the freeze-drying SE (FD), hot-air drying SE (HD), and shade drying SE (SD). Their anti-oxidant and anti-thrombosis activities were compared. The yields of ethanol extraction in FD, HD, and SD were 14.4, 13.2 and 11.9%, respectively. The highest contents of total polyphenol (4.6 mg/g) and total sugar (23.4 mg/g) were shown in FD, whereas, the highest content of reducing sugar (14.6 mg/g) was observed in HD. In anti-oxidation activity assay, the FD and HD showed similar radical scavenging activities and reducing power. However, in SD, nitrite scavenging activity and reducing power were severely decreased. In anti-coagulation activity assay, the thrombin time (TT), prothrombin time (PT) and activated partial thromboplastin time (aPTT) of FD, HD and SD did not show significant changes at 5 mg/mL concentration. But the HD at 7 mg/mL had strong inhibitions against thrombin and blood coagulation factors. The platelet aggregation and hemolysis activities were not affected by dry methods. Our results suggest that both FD and HD are effective to maintain the functional ingredient of SE, and HD is economic and efficient dry process for production of functional food.