• Food Science and Preservation
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• v.23 no.6
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• pp.819-824
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• 2016

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

• Microbiology and Biotechnology Letters
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• v.43 no.4
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• pp.385-390
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• 2015

In order to develop an eco-friendly biofertilizer, a plant growth promoting rhizobacterium (PGPR), Bacillus sp., SH1RP8 was investigated. SH1RP8 was lyophilized via freeze-drying along with other protective agents that protect cells from lysis. The freezedried powder of Bacillus sp. SH1RP8, containing 5% skim milk (w/v), exhibited the highest survival rate of 30.6% among all the protective agents (skim milk, glucose, and peptone). The lyoprotective effect of the skim milk, mixture including 5% skim milk, and substrates on the survival of the test strain was examined. Control group was added only skim milk and test groups were added skim milk and other substrates. As a result, the group supplemented with both glycerol and 5% skim milk showed the protective effect much higher by 214.29% than the control group. Freeze-dried Bacillus sp. SH1RP8 could be a good candidate as a potential biofertilizer due to its effective PGPR activity.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1023-1029
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• 2016

Probiotic functional foods are known to have various functional effects such as intestinal regulation, modulation of immune system, reduction of allergies, and lowering of cholesterol. The purpose of this study was to select probiotic strain that is most suitable for freeze-dried coffee for the development of functional coffee products. The survival rate of probiotics, at drinking condition of coffee, at acid, at bile and after freeze-dried in coffee were measured on 1 strain isolated from commercial freeze-dried coffee, 8 strains used as fermented milk starter, 1 Bifidobacterium and 1 Bacillus coagulans. Bacillus coagulans showed the highest survival rate from $2.4{\times}10^7cfu/g$ to $2.0{\times}10^7cfu/g$ especially after freeze-drying. The results at drinking condition of coffee, at acid tolerance, at bile tolerance and at storage test showed significantly better survival rate of Bacillus coagulans than that of control (Lactobacillus casei). Especially, Bacillus coagulans showed 3.8-fold higher survival rate at acid tolerance (pH 1, 120 minutes) than control. Thus, the lactic acid-producing Bacillus coagulans is characterized as a probiotic strain suitable for functional coffee formulation and commercialization.

• Journal of the Korean Ceramic Society
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• v.26 no.2
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• pp.242-248
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• 1989

The powder properties and sinterability of ZrO2-8m/o Y2O3 prepared by coprecipitation were investigated. The specific surface area and the total pore volume were increased with increasing pH of sediment and using of ethyl alcohol for washing. The powders of prepared by freeze drying method were showed the smallest particle size and lowest agglomerate rate, and the powders obtained from spray drying method were showed porous structure. At 130$0^{\circ}C$, their relative density were 94-96%, so these sintered bodies have revealed high sinterability in spite of low sintering temperature.

• 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.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.451-457
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• 1996

The effects of pH and L-cysteine HCI on the growth and stability of Biofidobacterium breve were studied. Significantly higher population was obtained by culturing at pH $6.0{\sim}6.5$ than at any other pH. The cultures that had been grown at pH $5.5{\sim}6.0$ were more stable during storage than those grown at other pH. The number of B. breve that had been grown at pH 5.5 and 6.0 remained as $2.4{\times}10^6ml/\;and\;1.4{\times}10^6ml,$ respectively, after 25 days of storage at $4^{\circ}C$. The ${\beta}$-galactosidase activity of B. breve grown at pH 5.5 and 6.0 was reduced only to $78{\sim}85%$ of the control after the same storage condition, whereas the culture grown at pH 7.0 exhibited a signficant decline in population and ${\beta}$-galactosidase activity during $4^{\circ}C$. The growth of B. breve was promoted by 0.05% L-cysteine HCI, and cells grown in MRS with $0.05{\sim}0.10%$ L-cysteine HCI were more resistant to hydrogen peroxide. With respect to the effect to the effect of osmoprotectants on the survival of B. breve subjected to freeze-drying, addition of 2 mM betaine of 2 mM trehalose increased the growth rate of cells grown under osmotic stress and also made the organism more osmotolerant. Furthermore, the betaine or trehalose increased the survivability of the cells after freeze-drying.

• Journal of Pharmaceutical Investigation
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• v.14 no.1
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• pp.19-30
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• 1984

The pharmaceutical characteristics of solid indoprofen inclusion complex such as dissolution, permeation through a cellophane membrane, model analysis of interfacial tranesfer, absorption behaviors in rat intestine, and the plasma concentration of indoprofen after oral administrations to rabbits were examined in comparison with those indoprofen alone. The inclusion complex obtained by freeze-drying method showed the higher dissolution rate and membrane permeability among the test powders, and increased significantly the amont of indoprofen absorbed in rat intestine and the levels of plasma concentration of indoprofen after oral adminstrations to rabbits. The increase of bioavailability of $indoprofen-{\beta}-cyclodextrin$ complex was considered due to the increased solubility and dissolution rate of solid powder form.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.224-227
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• 2022

In this study, the protective effects of turanose on Saccharomyces cerevisiae (Baker's yeast) were examined during the freeze-drying process to evaluate the feasibility of utilizing turanose as a novel cryoprotectant. The survival rate of the Baker's yeast cells improved substantially with a cryoprotective medium containing turanose in a substitution-dependent manner. In accordance with these survival rates, the yeast cell surfaces became smoother as the turanose content increased. Turanose with skim milk maintained the viability of the Baker's yeast, which improved substantially upon storage at -20℃. Thus, it is thought that turanose will exhibit excellent preservation effects during the distribution of Baker's yeast. Finally, these results suggest that turanose has the potential to be used as a novel cryoprotectant against various microorganisms.

• Food Science and Preservation
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• v.17 no.3
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• pp.358-364
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• 2010

Ginger was dried using maltodextrin or recycled dehydration liquid as dehydrating agents, and the quality of dried ginger was compared with that of freeze-dried and hot-air-dried samples in terms of color, moisture content, water activity, dehydration rate, rehydration rate, and sensory properties. Ginger prepared using molecular press dehydration (MPD) retained its original color. The dehydration rate increased when ginger was dried using a dehydrating agent. The rehydration rate was increased in ginger dried using such an agent. Both dehydration and rehydration rates were elevated with increasing concentrations of soluble solids in the dehydration liquid. The sensory qualities of ginger prepared using the MPD method were better than those of freeze-dried and hot air-dried samples. These results indicate that drying of ginger rhizomes using recycled dehydrating liquid is very efficient.

• Journal of Microbiology and Biotechnology
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• v.16 no.3
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• pp.443-449
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• 2006

Bacillus polyfermenticus SCD was studied for its increasing stability by encapsulation, using 2, 3, and 4% sodium alginate. In these cases, 3% alginate resulted in the maximum survival of B. polyfermenticus SCD in artificial gastric juice for 3 h. Effects of several biopolymers on the encapsulated B. polyfermenticus SCD by 3% sodium alginate were investigated. Encapsulation with 0.5% methylcellulose showed the highest survival rate for 3 h in artificial gastric juice. Therefore, the optimized encapsulation material was 3% alginate with 0.5% methylcellulose. Furthermore, the survival of encapsulated B. polyfermenticus SCD was shown to be 122%, when 1% bile salt was added. Freeze-dried encapsulation resulted in lower survival than with non-dried encapsulation. Therefore, encapsulation was the most effective when 3% sodium alginate was used with 0.5% methylcellulose, but without freeze-drying.