• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.156-165
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• 1983

This experiment was carried out to elucidate the drying characteristics of onion and dehumidifying effect of air using the silica gel and to reuse it by solar collector. The results were summarized as follows. 1. It takes 14hours to regenerate to silica gel of 8% moisture content from saturated silica gel in conditions of $28^{\circ}c$ temperature and 55% relative humidity. 2. When sample was recycled through solar collector, the result of drying was 1/2 times more efficient than that of mat drying. 3. Average thermal efficiency of solar collector was 25% during the experimental period. 4. Browning extent was reduced to 1/2 times at heated air blow drying system using drying chamber.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.4
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• pp.5-11
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• 2023

This study was conducted to improve energy efficiency and problems such as clumping and fouling in the glue zone that occur in the moisture content range of 40 to 60% when sewage dehydration residue is directly fed into the dryer. The temperature of the hot air is low at 270~300℃, and the paddle-type flotation method and dehydrated residue are applied to the circulated heat storage media to increase the contact area with the hot air, thereby reducing energy recovery and gas emissions. The water content of the dried residue is 2.7. ~7 .5%, the heat of evaporation of moisture was 608.0~690.6 kcal/kg·H₂O, which confirmed an energy saving effect of about 8.8% compared to the heat of evaporation of moisture of 714.5 kcal/kg·H₂O when no heat storage media was used.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.353-360
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• 1984

As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.325-329
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• 2014

To maintain the quality of sweet persimmon during storage, the samples were treated with a combination of 50 ppm $ClO_2$ and 0.1% fumaric acid after harvest, packaged with low density polyethylene film, and stored at $1{\pm}1^{\circ}C$ for 35 days. The combined treatment reduced the populations of total aerobic bacteria, yeast and molds by 1.82 and 2.07 log CFU/g, respectively, compared to the control. During storage, hardness of all samples decreased, but total soluble solids and weight loss were not significantly different among treatments. In addition, high-quality dehydrated sweet persimmon was prepared using red algae extract as a dehydrating agent. The rehydration ratio and vitamin C content of red algae extract-treated sample were greater than those of hot-air dried sample. These results suggest that the combined treatment of $ClO_2$ and fumaric acid can be useful for maintaining microbiological safety of sweet persimmon during storage and dehydration of sweet persimmon slices using red algae extract is an efficient drying method for the preparation of high-quality dehydrated sweet persimmon.

• Resources Recycling
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• v.7 no.5
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• pp.33-40
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• 1998

The formation reation of anhydrite (CaSO$_{4}$) depends upon the amount and velocity of the SO$_{3}$(g) and CaO(s) produced in the process of the thermal decomposition of alunite[K$_{2}SO_{4}{\cdot}Al_{2}(SO_{4})_{3}{\cdot}4Al(OH)_{3}$] and limestone (CaCO$_{3}$) respectively. Therefore, this study had carried out to investigate the amount and velocity of SO$_{3}$(g) produced by roasting alunite and pyrolytic materials. In air, alunite was transfouned into KAl(SO$_{4})_{2}$ and Al$_{2}O_{3}$ by dehydration at 500~580$^{\circ}C$. The dehydration velocity of alunite was found to be kt=(1-(1-${\alpha})^{1/3})^{2}$, the activation energy, 73.01 kcal/mol. SO$_{3}$(g) ware slowly produced by the thermal decomposition of KAl(SO$_{2})_{2}$, at 580~700$^{\circ}C$, rapidly, at 700~780$^{\circ}C$, The pyrolysis velocity of KAl(SO$_{4})_{2}$ was found to be kt=1-(1-${\alpha})^{1/1}$; activation energy, 66.84kcal/mol. The SiO$_{2}$ and kaolinite in alunite ore scarcely affected the temperature and velocity in which SO$_{3}$(g) were produced.

• Journal of the Korean Chemical Society
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• v.55 no.4
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• pp.612-619
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• 2011

Lanthanide(III) complexes of 1,2-diphenyl-4-butyl-3,5-pyrazolidinedione(phenylbutazone, PB) have been synthesized and characterized by elemental analyses, molar conductance measurements, IR, UV-Vis. and NMR spectra. The spectral data reveal that the PB acts as a bidentate and mono-ionic ligand coordinating through both the carbonyl oxygens of the pyrazolidinedione ring. The molar conductance data suggest that the complexes are non-electrolytes. The thermal behaviour of the complexes was studied by TG and DTG in air atmosphere and the results provide information about dehydration, thermal stability and thermal decomposition. The final products are found to be the corresponding metal oxides. The thermodynamic parameters and kinetic parameters were evaluated for the dehydration and decomposition stages. The negative entropy values of the decomposition stages indicate that the activated complexes have a more ordered structure than the reactants and that the reactions are slower than normal. Based on these studies, the complexes have been formulated as $[Ln(PB)_3]{\cdot}5H_2O$(Ln=La and Ce) and $[Ln(PB)_3(H_2O)_2]{\cdot}2H_2O$(Ln=Pr, Nd and Sm).

• Korean Journal of Plant Resources
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• v.14 no.3
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• pp.251-258
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• 2001

Predehydration effects for cryopreservation in -196$^{\circ}C$ liquid nitrogen were studied in Korean native Aquilegia buergeriana var. oxysepala Kitamura and A. flabellata var. pumila Kudo seeds. Aquilegia species seeds were adjusted to moisture contents between 3.2 and 9.7% by air dry treatments. Seeds were placed in paper envelopes after submerged in liquid nitrogen and rewarming in 38 $^{\circ}C$ water. Seeds moisture contents by duration of drying were identified as controlling factors in the survival of Aquilegia species seeds for cryopreservation. Aquilegia species seeds having approximate 5% moisture content were able to withstand cooling to -l96$^{\circ}C$. Undehydrated seeds of Aquilegia buergeriana var. oxysepala Kitamura after being cryopreservated in liquid nitrogen have a 10.9% of moisture content and show 52.5% in germination. But, Aquilegia buergeriana var. oxysepala Kitamura seeds dehydrated by drying for 60 min. to have 6.0% of moisture content before cryopreservation show 84.7% in germination test. Properly dehydrated seeds after being stored in liquid nitrogen showed over 60% in germination rate and also shows an uniform sprouting time,11~13 days in average. Any morphologically deformity in germinating beds has not been observed. Results from this study suggest that Aquilegia species seeds can cryopreservation in liquid nitrogen if the seed moisture content is controled by a proper amount of dehydration.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.57-69
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• 2013

Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore, we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing the most favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting and light sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid, mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenolic compounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis relied on the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system's photosynthesis, treated under different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sprouts under fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light had superior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superior amounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium, magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDA antioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radical scavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%). Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric, oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had five times the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C. Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activated antioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show that antioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated. Therefore, thorough foundational data is required to product the most functional broccoli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.230-235
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• 1983

Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied. Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However, color was more desirable in alcohol dehydrated rice.