• Title/Summary/Keyword: oven drying

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Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies

  • Inkaya, Ayse N.;Gocmen, Duygu;Ozturk, Serpil;Koksel, Hamit
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1404-1410
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    • 2009
  • Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.

The Effect of Potato Lipoxygenase on the Farinograph Characteristics of Wheat Flour Dough (감자 Lipoxygenase 가 밀가루 반죽의 페리노그라프 특성에 미치는 영향)

  • 문정원;서명자
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.1
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    • pp.110-115
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    • 1994
  • To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8$0^{\circ}C$ for 18 hr in a dry oven. The potato flours were added to wheat flour at a level of 10% , respectivley. EPFB (enzyme-active potato flour blends, 90% wheat flour +105 enzyme -active potato flour) containing lipoxygenase activity gave higher farinogram peak time and higher stability values, lower MTI (mixing tolerance index ) and lower weakness values than those of HPFB(hot-air potato flour blends, 90% wheat flour + 10 % hot-air potato flour). Moreover, then lipoxygenase was added to DPFB(denatured potato flour blends , 90% wheat flour + 10% denatured potato flour) at a level of EPFB, it resulted in increasing stability, peak time and decreasing MTI , weakness at a level of EPFB. When the lipoxugenase was added to wheat flour with fumaric acid at alevel of 6.5 $\times$ 10units/g flour, lipoxygenase overcame the deleterious effects that fumaric acid including activated double-bond compounds have at mixing stability. Also the addition of liposxygenase with linoleic acid to defatted wheat flour resulted in the increase in stability and decrease in MTI value compared with those of linoleic acid and defatted wheat flour.

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Effect of Corona Treatment of Polymers on Bonds to Aluminum (高分子 物質의 表面에너지 增加에 對한 새로운 理論. 高分子 物質의 코로나 放電處理가 알루미늄과의 接着强度에 주는 影響)

  • Kim Chung Yup;Sung Ki Joong
    • Journal of the Korean Chemical Society
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    • v.20 no.5
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    • pp.417-423
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    • 1976
  • Corona treatment of PE, PP and PVC showed a dramatic increase of bond strength when lap joints were made between the polymers and aluminum plates. Heating the corona-treated PE and PP, and PVC in a drying oven at 80 and $50^{\circ}C$, respectively, for 15 min reduced the bond strength to about a half of that of corona-treated but unheated polymers, which indicated that the increase of bond strength was not due to oxidation of the polymer surface. The Weibull distribution function was employed to check reliability of the scattered data obtained from testing the lap joints. It is speculated that electron was deposited on the corona-treated polymer surface to enhance bond strength with aluminum.

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Materal properties of Porous BCP Scaffolds depending on the process conditions

  • Park, Lee-Ho;Kim, Min-Seong;Min, Yeong-Gi;Song, Ho-Yeon;Lee, Byeong-Taek
    • Proceedings of the Materials Research Society of Korea Conference
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    • 2009.05a
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    • pp.44.2-44.2
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    • 2009
  • BCP powder was synthesized using microwave hydrothermal process with mixed calcium hydroxide and phosphoric acid. After using replica method, porous BCP scaffold was fabricated. PU (Poly Urethane) was used as the fugitive skeleton to fabricate the porous scaffold. BCP powder was mixed in PVB (Polyvinyl butyral) and ethanol solution and then applied to the PU foam by dip coating. After several times of coating and the subsequent oven drying the coated PU foam was burnt out at $750^{\circ}C$ at air to remove the PU. The resulting networked porous composites were sintered at $1250^{\circ}C$, $1300^{\circ}C$ and $1350^{\circ}C$ in microwave furnace for 30 minutes. Material properties of the porous bodies like compressive strength and porosity were investigated. Detailed microstructure of the BCP porous body was characterized by SEM and XRD and TEM techniques. In our experiments, the relationship between mechanical property and viscosity of powder, sintering temperature was investigated.

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Texture Profiles of Frozen Cheese Pizzas and Effects of Heating in Microwave or Conventional Oven (냉동 치즈피자의 텍스쳐 프로필과 가열방법에 따른 영향)

  • Kim, Hye-Young
    • Korean journal of food and cookery science
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    • v.10 no.3
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    • pp.232-237
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    • 1994
  • A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

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A Study on Physical Properties of Wool with Shrink-resist treatment and Felting (양모 방축가공에 따른 물리적 성질 변화)

  • Jeong, Ahyun;Kim, Jongjun
    • Journal of Fashion Business
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    • v.19 no.2
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    • pp.23-35
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    • 2015
  • In this study, the effect of shrink-resist treatment agent on the wool finishing, specifically anti-felting of wool product was studied. We aimed at providing preliminary data leading to the diversification of high-value added fashionable wool product. Two type of wool fabrics, dense and sheer, were employed. The fabric specimens were treated with solutions of shrink-resist treatment agent with wet pick-up rate 110%, 130%, and 150%, respectively, by using a padding mangle. The solution treated fabric specimens were then dried at room temperature first, at $90^{\circ}C$ for 15 minutes in a drying oven, and finally cured at $130^{\circ}C$ for 3 minutes. Cured wool fabric specimens were then subjected to a felting process. The physical and mechanical properties, including shrinkage rate along warp/filling direction, thickness at specified measurement pressure, drape stiffness, and air-permeability, were analyzed. After felting process, the shrinkage rates of wool fabric specimens, treated with shrink-resist treatment agent, were lower than those of control wool fabric specimens. The stiffness values of wool fabric specimens measured by using Flexometer were increased.

An Experimental Study on the Evaluation of Mortat Unit-Water Content by Powder Ratio Using Frequency Domain Reflectometry Sensor (고주파수분센서를 활용한 분체 비율별 모르타르 단위수량 평가에 관한 실험적 연구)

  • Youn, Ji-Won;Lee, Seung-Yeop;Wi, Kwang-Woo;Yang, Hyun-Min;Lee, Han-Seung
    • Proceedings of the Korean Institute of Building Construction Conference
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    • 2022.11a
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    • pp.109-110
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    • 2022
  • Currently, interest in the quality of concrete is increasing. Among the important factors for evaluating the quality of concrete, interest in unit-water content is also increasing. Currently, the air-meter method, the microwave oven drying method, the capacitance method, and the microwave penetration method are used to measure the unit-water content of concrete.. Among the above methods, except for the microwave method, the measurement method is complicated, portability is reduced, and economic efficiency is reduced. This research aims to measure a unit-water content by using a Frequency Domain Reflectometry(FDR) sensor that is economical, simple to measure, and portable among microwave methods. In addition, it is an experimental study to determine the accuracy of unit-water content using a single input residual model during deep learning to solve the limitations of the FDR sensor.

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Manufacture of the Hydrophobic HY-type Zeolite-honeycomb and Its Adsorption/Desorption Characteristics for the Benzene, o-xylene, and MEK (소수성 HY-형 제올라이트제 하니컴의 제조 및 그 하니컴의 벤젠, o-xylene, MEK에 대한 흡.탈착특성)

  • Mo, Se-Young;Jeon, Dong-Hwan;Kwon, Ki-Seung;Sohn, Jong-Ryeul
    • Journal of Korean Society for Atmospheric Environment
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    • v.23 no.1
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    • pp.84-96
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    • 2007
  • We performed the experiments to manufacture the hydrophobic $200cells/in^2$-zeolite honeycomb using HY-type zeolite of Si/Al ratio of 80 for separating and removing the VOCs emitted from small and medium size-plants by adsorption and to determine the drying method for the honeycomb at $105^{\circ}C$ without cracking, then measured performances of the honeycomb to adsorb the benzene, o-xylene, and MEK and to desorb the benzene and MEK saturated on the honeycomb by the nitrogen gas as the desorption gas. As a results, the good honeycomb was formed and the honeycomb was not cracked when the mixing ratio of the zeolite to bentonite to methyl cellulose to polyvinyl alcohol to glycerine to water is 100 : 8.73 : 2.18 : 4.19 : 1.38 : 126 and dried the honeycomb at $105^{\circ}C$ for 24 hours in the drying oven. The shape of the dried honeycomb was not changed after calcination, and the compressive strengths of the honeycomb after drying and calcination were 6.7 and $0.69kg/cm^2$, respectively. The adsorption efficiencies of the honeycomb for benzene, o-xylene, and MEK were $92{\sim}96%$ at the room temperature. The desorption efficiency at $180^{\circ}C$ was higher than that at $150^{\circ}C\;by\;1.5{\sim}13.8%$ depending on the flow rate of the nitrogen gas, and it was found that desorption efficiency is higher than 85% at $180^{\circ}C$ and 1.0L/min of the nitrogen gas. At $180^{\circ}C$ and 0.2 L/min, the concentration of the benzene and MEK in the used desorption gas are higher than 40,000 and 50,000ppm, respectively, so it be used as the fuel for preheating the desorption gas fed into the column in desorption cycle.

Grain Shattering Resistance and Its Screening Method of Sesame (참깨 내탈립성의 원인과 검정 방법)

  • Kim Dong-Hwi;Kang Chul-Whan;Park Chang-Hwan;Chae Young-Am;Seong Nak-Sul
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.49 no.6
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    • pp.491-495
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    • 2004
  • The existing shattering-resistant sesames had low adaptability and yield potential in Korean environment. Great improvements have been made in these shattering-resistant sesames. We take an optimistic view of success for development of shattering-resistant sesames with high yield potential and superior agronomic characters. This study was carried out to investigate cause of shattering resistance and testing method of effective shattering habit. Shattering-resistant sesames had some specific tissue structures. Shattering resistance of placenta adhesion (PA) sesames was caused by strong seed holding of placenta in capsule, and that of seamless (SL) sesames was caused by nonexistence of seam in capsule. Shattering resistance of indehiscent(ID) sesames resulted because they had thicker mesocarp barrier at the zone of dehiscence compared with that of normal varieties. SL, ID and PA sesames had some variation plants who had high shattering rate. This was judged that evolution direction of these sesames means direction that shattering habit increase. Effective drying method in order to measure shattering resistance was drying condition over 20 days in natural temperature $(20^{\circ}C)$ and 10 days in drying oven $(40^{\circ}C)$.

Antioxidant and Antigenotoxic Effects of Shiitake Mushrooms Affected by Different Drying Methods (건조 방법에 따른 표고버섯의 항산화능과 항유전독성 효과)

  • Kim, Min-Jung;Chu, Won-Mi;Park, Eun-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.8
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    • pp.1041-1048
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    • 2012
  • Shiitake mushroom (SM; Lentinus edodes) are cultivated and consumed in many Asian countries including Vietnam, China, Japan, Korea, and Thailand. In Asia, SM are mainly dried and used as flavoring. The aim of this study was to compare the effects of SM created with different drying processes, such as oven-dried and sun-dried, on the antioxidative and antigenotoxic effects. Raw and dried SM were extracted with acetone, ethanol, methanol, and hot water. The antioxidant effects of SM were evaluated by determining total phenolic content, DPPH radical scavenging activity (RSA), an ORAC assay, and a cellular antioxidant capacity (CAC) assay. The inhibitory effect of SM on oxidative stress-induced DNA damage in human leukocytes was evaluated by a Comet assay. The total phenolic content of raw SM extracted with methanol and of that extracted with water were significantly higher than the dried SM. Among the water extracts, the $IC_{50}$ for DPPH RSA of raw and sun-dried SM were significantly higher than that of oven-dried SM. Sun-dried SM showed the most potent ORAC value at 50 g/mL. The CAC against $AAPH^-$ induced oxidative stress in HepG2 cells, and $H_2O_2$ induced DNA damage were effectively protected against by all SM extracts. These results suggest that unprocessed SM are the best antioxidants, and that the sun-dried method would be the best option to use in terms of antioxidant activity and the antigenotoxic effect.