• Bulletin of the Korean Chemical Society
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• v.33 no.7
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• pp.2369-2377
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• 2012

The gas-phase dehydration of glycerol to acrolein was carried out over silicotungstic acid ($H_4SiW_{12}O_{40}{\cdot}xH_2O$, HSiW) catalysts supported on $SiO_2$, ${\eta}-Al_2O_3$, and silica-aluminas with different Al contents. The HSiW catalysts supported on silica-aluminas showed higher glycerol conversions and acrolein yields during the initial 2 h at $315^{\circ}C$ than did $SiO_2$- and ${\eta}-Al_2O_3$-supported HSiW catalysts. Among the tested catalysts, HSiW/$Si_{0.9}Al_{0.1}O_x$ exhibited the highest space-time yield during the initial 2 h. The loaded HSiW species can change the acid types and suppress the formation of carbonaceous species on Al-rich silica-aluminas. The deactivated HSiW supported on silica-aluminas can be fully regenerated after calcination in air at $500^{\circ}C$. As long as the molar ratio between water and glycerol was in the range of 2-11, the acrolein selectivity increased significantly with increasing water content in the feed, while the surface carbon content decreased owing to the suppression of heavy compounds.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.468-474
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• 1993

A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

• Nutritional Sciences
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• v.9 no.2
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• pp.124-130
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• 2006

To examine the effects of alcohol consumption on body fluid restoration and fat mobilization following exercise induced dehydration, nine healthy collegiate men ($24{\pm}2yrs,\;177{\pm}5cm,\;72{\pm}8kg,\;10.5{\pm}2.3%$ body fat) underwent three experiments. In each experiment, subjects ran on a treadmill to reduce individual body mass to $2.2{\pm}0.1%$ and consumed one of three beverages containing 0, 4, or 8% alcohol over 60 min followed by 4 hr of resting recovery. They consumed approximately 150% of weight loss $(2053{\pm}204,\;2091{\pm}149,\;and\;1943{\pm}295mL)$ and content of alcohol was $9.9{\pm}1.0(0%),\;71.9{\pm}5.1(4%)$, and $132.2{\pm}20.1g$ (8% trial). Body weight, urine volume and samples, blood samples, and thirst sensation were measured five times; at baseline, immediately after exercise, and 0, 1st, and 4th hr of recovery. Blood alcohol concentration after ingestion was $0.0{\pm}0.0(0%),\;0.1{\pm}0.02(4%)$, and $0.2{\pm}0.03%$ (8% trial). No differences in blood sodium and potassium concentrations, and urine specific gravity were noticed over time periods and trials. Thirst sensation tended to be elevated in all trials immediately after exercises and urine output was elevated during the recovery. The magnitude of changes in these variables was proportional to the alcohol concentrations, but not statistically significant. While serum osmolality was not different among trials and time periods in 0 and 4% trials, it was higher during recovery than the baseline in the 8% trial (P<0.01). Triglycerides did not change throughout the time period and among trials. Free fatty acids were elevated after exercise in all trials and 4th hr of recovery in 0% (P<0.05). Subjects' net body fluid balance at 4th hr of recovery was negatively maintained and proportional to alcohol concentrations. Only 8% trials showed a significant reduction at 1st and 4th hr of recovery compared to 0 hr. The results suggested that diuretic effect of alcohol after moderate level of dehydration appeared dose dependent, but beverage containing alcohol up to 4% did not induce impaired rehydration than alcohol free drinks. Alcohol effects on fat mobilization during recovery appeared to be minimal and the mechanism is unclear.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.243-249
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• 2014

Three single crystals of fully dehydrated $Co^{2+}$-exchanged zeolite Y (Si/Al = 1.56) were prepared by the exchange of $Na_{75}$-Y ($|Na_{75}|[Si_{117}Al_{75}O_{384}]$-FAU) with aqueous streams 0.05 M in $Co(NO_3)_2$, pH = 5.1, at 294 K for 6 h, 12 h, and 18 h, respectively, followed by vacuum dehydration at 673 K. Their single-crystal structures were determined by synchrotron X-ray diffraction techniques in the cubic space group Fd3m at 100(1) K. They were refined to the final error indices $R_1/wR_2$ = 0.0437/0.1165, 0.0450/0.1228, and 0.0469/0.1278, respectively. Their unit-cell formulas are $|Co_{29.1}Na_{11.8}H_{5.0}|[Si_{117}Al_{75}O_{384}]$-FAU, $|Co_{29.8}Na_{11.0}H_{4.4}|[Si_{117}Al_{75}O_{384}]$-FAU, and $|Co_{30.3}Na_{9.5}H_{4.9}|[Si_{117}Al_{75}O_{384}]$-FAU, respectively. In all three crystals, $Co^{2+}$ ions occupy sites I, I' and II; $Na^+$ ions are also at site II. The tendency of $Co^{2+}$ exchange slightly increases with increasing contact time as $Na^+$ content and the unit cell constant of the zeolite framework decrease.

• Bulletin of the Korean Chemical Society
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• v.26 no.4
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• pp.609-613
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• 2005

The fragmentation patterns and ion-molecule reactions of two alkyn alcohols, 2-propyn-1-ol (HC≡$CCH_2$OH) and 2-methyl-3-butyn-2-ol (HC≡CC($CH_3)_2$OH), were investigated using Fourier transform mass spectrometry (FTMS). The most abundant fragment ions formed from the molecular ions were [M-H]$^+$ for 2-propyn-1-ol and [M-$CH_3]^+$ for 2-methyl-3-butyn-2-ol. The dehydrated ion, [M-$H_2O]^+$ was formed only from 2-propyn-1-ol in which $\alpha$ -hydrogen atoms were available for $\alpha,\;\alpha$ -elimination reaction. The protonated molecules were dissociated into [M+H-$H_2O]^+$ and [M+H-$C_2H_2]^+$ through dehydration and deacetylenylation processes. The formations of [M+H-$H_2O]^+$ and [M+H-$C_2H_2]^+$ from 2-methyl-3-butyn-2-ol were more favorable than those from 2-propyn-1-ol due to stabilization by two methyl groups at $\alpha$ -carbon. Ion-neutral complexes formed at long ion trapping time gave dehydrated and/or deacetylenylated ion products by further dissociation.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.11b
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• pp.53-53
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• 2002

Shoot tips of in vitro propagated plantlets were cryopreserved using encapsulation/dehydration procedures. Shoot tips were excised under filter sterilized antioxidants solution (0.2M phosphate buffer, pH 5.7 supplemented with 5g/1 ascorbic acid and 15g/1 sodium borate). They were drawn up into a sterile 10 $\textrm{cm}^3$disposable pipette and were dropped into the culture medium with 2.5w/v Na-alginate, then into 100mM CaCl$_2$.2$H_2O$. Encapsulated shoot tips were transferred into 10㎤ of liquid culture medium with a range of sucrose concentrations (0.25-1.0M) and were incubated in dark for 24 hours in 18C at 40rpm. Beads were then dehydrated in silica gel for different time intervals (1-24 hours). Then they were freeze dried either rapidly (plunge directly into liquid N2 or in two stages (samples were kept at 20C for 10 minutes, then reduced to 35C at 1C per minute. Then, plunge into liquid $N_2$). The influence of sucrose and silica gel pre-treatment on pre- and post-freeze shoot growth was examined.(중략)

• Journal of Biosystems Engineering
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• v.32 no.6
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• pp.408-415
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• 2007

Leaf vegetables are composed of about 80% of moisture and 20 to 30% are damaged during the transportation due to decomposition and browning. This study was conducted to develop a washing, sterilization dehydrating system that could remove these polluters, and major findings were summarized as followings. The system was constructed so that leaf vegetables were moved through the washing, sterilization, and dehydration stages contained in a box, the shifting was conducted using PLC-controlled pneumatic pressure. Basic tests for determination of design parameters led to the results that optimum washing times by air bubbles were 5 minutes for lettuce and perilla and 10 minutes for Chinese cabbage, and percentages of bacteria removed using the optimum washing times were 94, 98, and 76%, respectively. Optimum speed and time of a centrifugal dehydrator for removal surface waterdrop on the leaves were 400 rpm and 30 s, respectively, dehydration rates were in a range $70{\sim}82%$ and damage rates were within 15% for the three vegetables tested. Operating efficiencies of the developed system for lettuce, perilla, and Chinese cabbage were 100, 120, and 80 kg/h, respectively, which were 25, 24, and 27 times of operating efficiencies of the conventional manual method.

• Journal of the Korean Ceramic Society
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• v.37 no.7
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• pp.693-699
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• 2000

Casting behavior of Zr(Y,Ce)O2 TZP/Mullite suspension during pressure filtration was investigated to prepare multi-layered Functionally Gradient Materials(FGM). The dispersion stabilities of each layer suspension were investigated by examination of zeta potential and viscosity. The each suspensions with 20 vol.% solid loading and 100 첸 of viscosity was prepared after fix of the dispersing agent (Sodium hexa-meta phosphate) and the binder (Hydroxyethyl cellulose), and then the cakes were formed at the 2.5 MPa~10.0MPa pressure range. The cake thickness of all suspensions was increased with the square root of time at the constant pressure, and the relations between filtration pressure(P)a nd dehydration rate (Q=dh/dt) showed that the flows of filtrates in the consolidated layers were laminar. The permeabilities were nearly constant during filtration, and kozeny constants(Kc) of the suspensions were 4.8~6.7. These valumes were seen as close to 5, which might be homogeneous particle packing during filtration. On the basis of those data, the multi layered compaction with 9 mm thickness and 52.5% green density was prepared by continuous pressure filtration.

• Journal of Microbiology and Biotechnology
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• v.29 no.7
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• pp.1053-1060
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• 2019

Thermal drying is a common process used in the food industry for the modification of agricultural products. However, while various studies have investigated the alteration in physiochemical properties and chemical composition after drying, research focusing on the relationship between different dehydration conditions and bioactivity is scarce. In the current study, we prepared dried ginger under nine different conditions by varying the processing time and temperature and compared their immunomodulatory effects. Interestingly, depending on the drying condition, there were significant differences in the immunestimulating activity of the dried ginger samples. Gingers processed at $50^{\circ}C$ 1h displayed the strongest activation of macrophages measured by $TNF-{\alpha}$ and IL-6 levels, whereas, freezedried or $70^{\circ}C$- and $90^{\circ}C$-dried ginger showed little effect. Similar results were recapitulated in primary bone marrow-derived macrophages, further confirming that different dehydration conditions can cause significant differences in the immune-stimulating activity of ginger. Induction of ERK, p38, and JNK signaling was found to be the major underlying molecular mechanism responsible for the immunomodulatory effect of ginger. These results highlight the potential to improve the bioactivity of functional foods by selectively controlling processing conditions.