• Journal of Periodontal and Implant Science
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• v.31 no.2
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• pp.421-436
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• 2001

Transforming growth $factor-{\beta}(TGF-{\beta})$is a polypeptide biologic mediator considered to play a role in promoting bone formation in bony defect area. The purpose of this study was to examine the effect of $TGF-{\beta}$ to the periodontal regeneration of class III furcation defect in dogs. Classs III furcation defects were surgically created on the third and the fourth premolars bilaterally in the mandibles of eight mongrel dogs. Experimental periodontitis were induced by placing small cotton pellets into the created defects for 3 weeks. Experimental sites were divided into 4 groups according to the treatment modalities: Group I-Surgical debridement only; Group II-allogenic demineralized freeze dried bone grafting; Group III-allogenic demineralized freeze dried bone soaked in $TGF-{\beta}(4ng/10{\mu}l)$grafting; Group IV-allogenic demineralized freeze dried bone soaked in $TGF-{\beta}(20ng/10{\mu}l)$ grafting. The animals were sacrificed in the 8th week after periodontal surgery and the decalcified and undecalcified specimens were for histological and histometric examination. Although no significant differences was seen in the length of epitheial growth and connective attachment, group III showed the least apical migration among treatment groups. The amount of bone repair was significantly greater in group III, IV compared to group I and group II. New attachment formation was significantly greater in group III and group IV compared to group I and group II. These results suggest the allogenic demineralized freeze dried bone with $TGF-{\beta}$ in class III furcation defect has the potentiality of promoting alveolar bone formation and periodontal regeneration.

• Journal of Radiation Industry
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• v.5 no.3
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• pp.267-272
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• 2011

This study evaluated the microbial population (total aerobic count, fungi) and organoleptic quality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organoleptic quality of the sample was significantly decreased by irradiation (p<0.05). However, it was observed that scores on overall acceptance of rehydrated bibimbap after irradiation were the highest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it was considered that the freeze-dried bibimbap could be developed as a space food, which meet microbial requirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract 0.1% before gamma irradiation at 30 kGy.

• Journal of Radiation Industry
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• v.9 no.2
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• pp.63-68
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• 2015

Lyophilized DOTMP kits were prepared using DOTMP, ammonium acetate, and ascorbic acid. The $^{68}Ga$-DOTMP was prepared by incubating the kit dissolved in 0.5 ml of concentrated $^{68}Ga$ using NaCl method and 0.5 ml of DDW, at $100^{\circ}C$ for 7 min. The labeling yield was evaluated by two solvent systems of TLC. 1 MBq of concentrated $^{68}Ga$ was labeled with $0.8{\mu}g$ of DOTMP by high radiolabeling yield (>98%), which was determined by two TLC methods. The composition of the prepared freeze-dried vial is $400{\mu}g$ of DOTMP, 19.27 mg of ammonium acetate and 17.62 mg of ascorbic acid. ~555 MBq of $^{68}Ga$-DOTMP was prepared with excellent radiochemical purity (>98%) and it was stable for 4 hr at room temperature. In conclusion, Freeze-dried DOTMP kits for the convenient preparation of $^{68}Ga$-DOTMP have been developed. Availability of this kit is expected to stimulate the widespread use of $^{68}Ga$-DOTMP in the fields of nuclear medicine.

• Food Science and Preservation
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• v.24 no.7
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• pp.1034-1042
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• 2017

The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at $25^{\circ}C$. In addition, 5% skimmed milk, ${\alpha}$-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.

• Journal of Nutrition and Health
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• v.48 no.2
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• pp.123-132
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• 2015

Purpose: The objective of this study was to examine whether Hamcho freeze-dried powder and Hamcho freeze-dried nano powder have an anti-obese effect on high fat diet-induced obese rats. Methods: Sprague Dawley rats were divided into 6 different groups, each of which was bred for 8 weeks with a different experimental diet: normal diet group (NC), high fat diet group (HFC), high fat diet + 2% Salicornia herbacea L. freeze-dried powder group (2% HS), high fat diet + 5% Salicornia herbacea L. freeze-dried powder group (5%HS), high fat diet + 1% Salicornia herbacea L. freeze-dried nano powder group (1% HSN), high fat diet + 2% Salicornia herbacea L. freeze-dried nano powder group (2% HSN). Results: The 5% HS group showed a weight loss effect in body weight, liver and adipose tissue by reducing the amount of dietary intake and food efficiency ratio. In addition, the 5% HS group showed a significant reduction of serum leptin concentration, while having a beneficial effect on the improvement of lipid metabolism such as increase the serum concentration of adiponectin. However, Hamcho freeze-dried nano powder did not show a weight loss effect. Conclusion: Overall data indicated that Hamcho seemed to have anti-obesity effects. In particular, consumption of 5% Hamcho freeze-dried powder might have beneficial effects on body weight, serum adiponectin level, and lipid profiles since it led to reduced body weight and growth of adipose tissues by suppressing dietary intakes. However conduct of further research studies is needed for analysis of active components and biochemical action mechanism of Hamcho.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.937-942
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• 2003

Kimchi was prepared with 5, 10 or 20%(w/v) Chinese radish and ripened at $20^{\circ}C$ for 3 days. Acid production and growth of lactic acid bacteria, sensory properties, and several volatile odor components in kimchi were examined. The effects of freeze-drying on the quality of kimchi were also studied. The pH of the control (kimchi prepared without Chinese radish) was 4.31 and gradually decreased as the amount of Chinese radish increased. The acidity of the control was 0.673% and gradually increased as the amount of Chinese radish increased. Viable counts of lactic acid bacteria in the samples did not differ significantly from the control. The pH of freeze-dried/rehydrated kimchi slightly decreased as the amount of Chinese radish increased while its acidity gradually increased. The viable count of lactic acid bacteria of freeze-dried/rehydrated kimchi did not differ significantly as the amount of Chinese radish increased. Overall acceptability and taste of kimchi and freeze-dried/rehydrated kimchi generally improved by the addition of 10% or 20% Chinese radish. Six volatile odor components including ethanol and five sulfur-containing components (SCC) were identified from unripened kimchi, and the level of two SCCs increased as the amount of Chinese radish increased. Eight volatile odor components, ethanol and seven SCCs, were identified from ripened kimchi and the level of five SCCs increased as the amount of Chinese radish increased. Diallyl sulfide and methyl trisulfide were newly detected from the ripened samples, but not from the unripened kimchi. Freeze-drying substantially reduced all of the volatile odor components from kimchi. Five volatile odor components including ethanol and four SCCs were identified from the freeze-dried/dehydrated samples.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.13 no.4
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• pp.405-411
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• 1991

To determine the sterility of the prepared allogeneic bone of the human, culture of the allografts prior to implantation was performed on fresh-frozen and freeze-dried bone. Before the use of allografts to the patients, it must be confirmed about the sterility, cellular cytotoxicity, immune reaction, and osteoinductive potential as a biomaterials. Oral and maxillofacial surgeons demand for allograft bone will be increased in the future. Wonkwang Bone Bank attempted to meet this demand, has performed series of experimental study on the allograft bone of the Koreans to evaluate the physical and chemical suitability of the bone since the surgeons applications will have broadened from benign cystic lesions to fracture malunions and non-unions, large segmental defects, and whole-bone allorgrafts after tumor surgery. The results obtained were as follows: 1. Freeze-drying(FD) only shoed some bactericidal effects of the normal and osteo bone but in cases of performing EO gas sterilization, the FD effects was not clear. 2. The fact that FD has little effect than the EO gas sterilization on normal bone postulated that the presence of microbiota may be due to an operation and bone processing procedure. 3. FD and EO gas sterilization had a remarkable effect on the osteo bone. 4. The sterilization effect were EO gas, Freeze-drying, Fresh-Frozen with descending order. But all sterilization method were not complete to preserve and implant allograft bone. We are now performing further continuous study on the radiation and chemical sterilization procedure to make safe and complete allograft bone.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.799-804
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• 2002

Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as $43^{\circ}C$ and 700 micronHg, respectively.

• Food Engineering Progress
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• v.13 no.3
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• pp.216-220
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• 2009

The several functional properties of freeze-dried powder of Aloe vera gel was examined as influenced by pre-concentration degrees of the gel solution. As a pre-treatment prior to freeze drying, the gel solution was vacuum-concentrated by three levels (unit: g-water/g-solids) - high (H), 76; medium (M), 119; low (L), 159. In FT-IR spectra, the sample H showed the highest absorbance in the range of 1600-1550 $cm^{-1}$ and 1450-1400 $cm^{-1}$, which corresponded to level of the acetyl group in glucomannan. The sample H of freeze-dried powder was the highest in polysaccharide content, jack bean urease inhibition rate, and FAC (fat adsorption capacity). It could be inferred that the sample H had an effect on Helicobacter pylori inhibition and fat adsorption suppression according to urease inhibition rate and FAC, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.57-63
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• 1984

This study was designed to compare the quality characteristics of freeze and spray dried red ginseng extract powders(RGEPs) by drying methods, which have been required to maintain the stability for the quality. Chemical compositions, major ginsenoside contents and color intensities of these Products were compared by drying conditions. The moisture absorption rates and optical densities also were compared during storage under maltreatment conditions of a various relative humidities (75, 86and 92 RH) and two different temperatures (37 and $50^{\circ}C$). It was found that decreases of total major ginsenosides contents in freeze and spray dried RGEPs were 5.4 % to 6.7 % during storage for 6 months at $37^{\circ}C$, 75 % RH. When these products packaged with inner seal of Al-foil laminate paper (Al-foil; 9 ${\mu}m$) were stored for 6 months at $37^{\circ}C$, 75 % RH. the moisture absorption rates of freeze and spray dried RGEPs were ranged 42 % to 82 %, 8 % to 16 %, respectively. In storage for 6 months at $37^{\circ}C$, 86 % RH, spray dried RGEP was higher in brown pigment($400{\sim}490nm$) than freeze dried RGEP while freeze dried was higher in pyrazine (278 nm), HMF and furfural (285 nm) than spray dried RGEP. It was found that RGEPs showed a strong anti-oxidative activity by electron donating ability to DPPPH, but there was no significant difference between freeze and spray dried RGEPs.