• Food Science and Biotechnology
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• v.16 no.5
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.162-165
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• 2003

The enzyme activity and the micronutrient content of powdered raw meal (PRM) and powdered processed meal (PPM) were compared. PRM was made of freeze-dried cereals, fruits, and vegetables. PPM was made of the same materials as PRM, but with heat processing such as steaming, roasting and hot air drying. The activity of $\alpha$-amylase of PRM was higher than that of PPM. However there were no differences of the concentration of proximate components between PRM and PPM. The concentrations of vitamin A, C, folic acid, biotin, calcium, potassium, sodium and iron in PRM were higher than in PPM, but there were no differences in vitamins E, B$_1$, B$_2$, phosphorus and zinc. This research demonstrated that PRM retains greater nutritional value because there is higher enzyme activity and less loss of micronutrients during processing in PRM than in PPM.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2008.04a
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• pp.60-74
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• 2008

일반적으로 종이 도공의 바인더로 사용되는 라텍스는 입자경이 작을수록 도공층이 부동화 되기 전에 도공층 내에서 원지 혹은 도공층 표면으로의 이동 특성이 강해져서 최종 도공지의 인쇄적성에 다양한 품질의 변화를 보일 수 있다. 라텍스는 원지와 접촉하는 순간부터 원지의 특성에 따라 원지 방향으로 1차 마이그레이션이 일어나고 건조공정의 건조조건(IR-Infra Red 혹은 Hot Air Dryer)에 따라 도공층 표면으로의 2차 마이그레이션이 일어나며 이로 인해 도공층 내에서 Z-방향으로 바인더 분포가 불균일하게 분포하게 됨으로서 인쇄 모틀 현상에도 영향을 미치게 된다. 따라서 본 논문에서는 도공액의 농도와 라텍스의 입자경 그리고 건조조건에 따른 도공층의 구조변화가 최종인쇄적성에 미치는 상관성을 검토하였다.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.73-78
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• 2017

This study provide activity for beauty food of water and 80 % ethanol extracts from Pinus koraiensis leaves. Total phenolic content of extracts from Pinus koraiensis leaves were each 12.22 mg/g (Drying under hot air) and 17.93 mg/g (Drying under shade), 14.36 mg/g (Lyophilization) in water extracts (WE) and 11.9 mg/g and 20.63 mg/g, 17.96 mg/g in 80 % ethanol extracts (EE). The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity of extracts from Pinus koraiensis leaves was 96.20 % in EE from drying under shade at extracts concentration. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical decolorization activity of extracts from drying under shade was 99.85 % in WE and 99.80 % in EE at extracts concentration. The antioxidant protection factor (PF) extracts from drying under shade type was 9.63 PF in WE and 10.48 PF in EE at extracts concentration. The thiobarbituric acid reactive substance from Pinus koraiensis leaf was 89.39 % in EE from drying under shade at extracts concentration. The elastase inhibition activity of EE for anti-wrinkle effect showed an excellent wrinkle improvement effect, showing 71.46 % in EE from lyophilization. Collagenase inhibition activity of EE from drying under shade was 97.48 % in extracts. Tyrosinase inhibition activity which was related to anti-melanogensis was observed. The tyrosinase inhibitory effect of extracts from lyophilization was confirmed to be 60.4 % in EE more than another drying methods at extracts concentration. Through out all results, it can be expected Pinus koraiensis leaves extracts to use as a functional material for anti-oxidant and functional beauty food.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.220-224
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• 1977

To dry the sweet potato efficiently, the fresh sweet potato was soaked in hot water of $60{\sim}65^{\circ}C$ for $1{\sim}1.5hrs.$ and cut into 0.5cm thick slices, followed by pressing at $40kg/cm^2$. This predehydrated cake contained $43{\sim}55%$ moisture and can be dried further either by sundrying or hot air drying. Using the dried sweet potato, ethanol was produced (ethanol production; 433l/M/T) by the conventional alcohol fermentation. The extracts as a by-product ($340{\sim}450ml$ per Kg of fresh potato) contained 5% total sugar and may be used directly for alcohol fermentation without further concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.45-55
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• 1986

This paper aims to study the reactions of lipid or oxidized lipid with protein during drying and storing hair tail fish(Trichurus lepturus) and flounder(Kanakius kitaharai) being generally consumed as dried seafood products in Korea and their influence on the drop of in vitro protein digestibility of these fish meat. The results of the study are as follows: The digestibility of the raw materials of flounder and hair tail fish was 87.63% and 86.08% respectively, and that of sundried and hot air dried materials went down $1{\sim}2$ percent with drying process. But in case of defatted and sundried materials, the rate increased 85.15% and 87.15% respectivley. After 30 days of storage, the digestibility decreased in all materials, and hot air dried meat showed a significant decrease. Trypsin indigestible substrate (TIS) contents of flounder and hair tail fish, in case of raw materials were 0.88 and 0.96mg/g. solid repectiveiy and in case of defatted and sundried materials, TIS contents showed a low increase and digestibility showed a high increase. Brown pigment formation had a wide range of increase in case of the sundried and hot air dried materials and it was increased with duration of storage and temperature. The major fatty acids in the fats of hair tail fish and flounder were $C_{18:1},\;C_{16:0},\;C_{22:6}\;and\;C_{16:1}$ and rate of unsaturated to saturated fatty acids was 79.2:20.8 for flounder, 67.8:32.2 for hair tail fish. After 30 days of storage at room temperature. saturated fatty acids increased compared with the raw materials while unsaturated fatty acids showed a tendency to decrease. Avaialble lysine of hair tail fish was higher than that of flounder and both of them lost about 8.23% of that in raw materials after 30 days of storage.

• Journal of Biosystems Engineering
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• v.35 no.5
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• pp.350-356
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• 2010

The fans installed in standard Hanwoo loose barns (room size : 10 m (width) $\times$ 5 m (length)) are frequently used to reduce Hanwoo's heat stress during hot weather and to dry the wet floor. However, the most effective method of installing fans has not been suggested yet. Therefore, this study was carried out to evaluate two methods of installing fans under the ceiling of Hanwoo loose barn by using CFD (Computational Fluid Dynamics) code, FLUENT and to recommend the optimum fan installing method. The fan installation options were fan tilting angles of $45^{\circ}$ and $0^{\circ}$ (horizontal). The fans of 1 m diameter were installed at 3 m above floor. A velocity scale on 10 cm and 110 cm above floor and air flow pattern were used as the parameters to evaluate the fan installing methods. The fans tilted at $45^{\circ}$ angle produced higher wind at 10 cm and 110 cm above floor and more uniform air flow pattern, compared with the fans installed horizontally. Based on these results, fans tilted at $45^{\circ}$ angle may help to reduce Hanwoo's heat stress and will dry the floor better than fans installed horizontally. Therefore, it is suggested that the fans of 1 m diameter in a standard Hanwoo loose barn should be installed at a $45^{\circ}$ tilt angle and 3 m above floor with spacing of 5 m at the center of a room column.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.3 s.162
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• pp.343-350
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• 2007

This study compared and studied the clothing mobility of two types of aerobic clothes - those made of currently popular stretch materials and those made of new stretch materials that were specially developed for this study. The focus of the comparison was on the range of joint movement during activity, and the physiological burden imposed on the body by the clothes. In total, 18 experiments were carried out under controlled conditions in an artificial climatic chamber with a temperature of $25{\pm}1^{\circ}C$, air humidity of $60{\pm}5^{\circ}C$ and negligible air movement. Each exercise program consisted of a 30-minute of aerobic workout and a 20-minute rest following the exercise. Measurements were taken to determine the following: physiological reactions (whole-body and local sweat rates), subjective sensations(of temperature, humidity, comfort, tightness, and clothing wetness), joint angle(measured with a goniometer), and so on. The results of the study us as follows: Material B excels in clothing mobility. Material C excels in sweat absorbency and drying speed. Material A was found to be the hottest material, while material C was found to be slightly hot through the analysis of the change in pre- and post-exercise bodyweight(= amount of sweat). Regarding the amount of evaporated sweat, material A>material C>material B. Material B produced the smallest amount of evaporated sweat. The wider the range of joint movement, the smaller the amount of sweat and the lower the average skin temperature.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.218-223
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• 1981

This study was conducted to investigate the effects of post-harvest drying method and subsquent storage condition on the quality of garlic bulbs for 10 months from July, 1980 to April, 1981. The 27% weight loss of garlic bulbs by HPHD (hot air post-harvest frying) for 12 days at $40^{\circ}C$ (8hrs/day) was equal to that by NPHD (conventional natural post-harvest drying) for 35 days. But the decay occured 5.5% only in NPHD. During the storage period of garlic bulbs by HPHD, their decay and weight ]oss were less 25.4% and 13.5% in ambient storage, and less 14.2% and 7.5% in low temperature storage than those of NPHD. When garlic bulbs were stored in low temperature, the weight loss and decay were less 20.0% and 22.4% in NPHD, and tess 14.0% and 9.9% in HPHD than those in ambient temperature storage. The Quality of garlic bulbs packed with 0.08mm polyethylene film stored at ambient temperature for 2 months was so poor as to be inedible because of the adverse effect of $CO_2$ and the growth of molds, but in low temperature storage for 10 months it was in good shape showing the weight loss, the decay and the sprouting 2.6%, 3.4% and 26.8%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.681-688
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• 1996

To investigate the effort of drying methods on the physicochemical properties of agar, gel strength, viscosity, melting and setting point, and phase transition by differential scanning calorimetery (DSC) during its heating were determined. In addition the structural differences of agar powder by scanning electron microscope (SEM) was examined. The most shortest onset temperature of gel strength increase was extruding method among any other methods. Viscosity of agar with hot air method, 400.00 cps at $45^{\circ}C$, was markedly increased, but with spraying and extruding ones were little change. The melting and setting point, and the temperature for maximum endothermic and enthalpy for agar with extruding one, $80.01^{\circ}C,\;36.05^{\circ}C\;and\;61.72^{\circ}C,\;0.73\;cal/g$, respectively, were lowest among the drying ones. But in the case of reheating after gelling, there were little change in all methods. Observing the surface structure of agar with SEM, extruding method showed the most unstable with absorptive property.