• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1283-1287
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• 1999

This study was carried out to develop new processed food from cherry tomatoes. The dried cherry tomatoes were prepared by using a sequence of osmotic dehydration, air drying, vacuum drying and freeze drying. The moisture contents of dried cherry tomato products by nontreatment and osmosis treatment were about 11~13% and 7.5~ 10%, respectively. The vitamin C contents of the dried product after osmotic dehydration were higher than those of the dried products by nontreatment. The vitamin C content of the freezing dried product was the highest of the others. The vacuum dried product by nontreatment was retained color of fresh fruit in the change of color. The ΔE value of the air dried product was lower than those of the others. As a result to microscopic analysis, fresh cherry tomato was observed regular tissue, while cherry tomato treated by osmosis was observed a cell collapse following the loss of water. The dried product had cell shrinkage and dense tissue. And the cell wall of dried products after osmotic dehydration were much more damage than those of nontreatment dried product. The palatability of the air dried product was the best of three drying methods. The dried cherry tomatoes treated by osmosis were superior to the dried cherry tomatoes by nontreatment.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.10
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• pp.743-748
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• 2013

The purposes of this study are to prepare Hanji fiber-filter sheets using replacement liquid in water-swollen fiber with non-polar solvent such as ethanol, methanol and pentane. The experiments were studied on the selection of optimal non-polar solvent and the optimal drying method for wetted fiber and then were to know physicochemical characteristics of prepared Hanji fiber-filter sheet. The Ethanol as liquid changer in water-swollen fiber was excellent solvent and the optimal drying method for them was freeze drying served with vacuum pump. The bulk density and porosity of prepared fiber sheet from freeze dryer were 0.11-0.13 g/mL, half of natural dried fiber sheet, and 90%, respectively. The results of SEM observation for the fiber sheet prepared with natural drying or heating drying were shown very close structure of fiber wall in dry state. However, the freeze drying sheet were shown the open structure. So, the head loss of freeze drying sheet was very lower than natural drying and heating drying sheets. From the results of BTEX removal experiments, the sheets dried at water wetted condition was shown more higher efficiency than the fiber sheets dried at solvent wetted condition.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.50-54
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• 2015

Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below $-40^{\circ}C$ is to dry in a vacuum freeze dryer, at $30{\sim}35^{\circ}C$, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1283-1288
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• 1999

Effect of drying methods, such as natural solar drying, hot air drying$(at\;60^{\circ}C\;and\;105^{\circ}C)$, vacuum drying and freeze drying methods, on the quality of laver were investigated to develop optimum processing conditions for preparation of laver powder. Appreciable amount of laver pigments such as chlorophyll, carotenoid and phycobilin were lost during washing and drying process. Their loss was affected significantly by the method of drying. Among the methods tested, high temperature air drying was the worst in retaining laver pigment, while freeze drying was the best. Loss of vitamin C which was in the range of 75-99% was also affected by the method of drying. Isotherms for laver powder shelved sigmoidal shape and monomolecular layer moisture content of both laver powder(Porphyra dentata and Porphyra tenera) determined by the BET equation was 6.30%(dry basis). Laver powders prepared with Porphyra dentata and classified with 50-, 80- and 100- mesh sieves showed monomodal size distribution with the high frequency at 110-120, 100-110 and $80\;{\mu}m$, respectively, which indicated that size or laver powder was homogeneous.

• Journal of Conservation Science
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• v.12 no.1 s.15
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• pp.71-82
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• 2003

The paper relics excavated from the 4th excavation of the historical spot No.259 Seonwon temple area were analyzed and conserved. Because these works remained folded, the most important conservation treatment was a separation. This process depended on the state of the works: dry state works were separated using Gore-Tex chamber and the filtrated water, wet state works were separated through vacuum freeze drying method. Analyses of the paper relics performed were examination on the paper to find its distinction, binocular microscope and SEM on fiber, and XRF on character ingredient. This study presumed the times though $C^{14}$ dating of these works. The works were able to be classified through analysis and conservation treatment. This separation made lost part of the works conserve an archetype. This study presented the application of conservation methods on the paper relics which are in the bad condition and obtained information through carbon dating of it.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1627-1631
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• 2008

This study was to analyze the physiology activity of barley leaf extract using different drying methods. Yield of RL (raw leaf) and barley leaves dried did not show significant difference by various drying methods. There was no significant difference in total phenolic content by dry method. However, total flavonoid content was high in HD (dried after heat treatments) barley leaf after RL. There was no significance in barley leaf dried by SD (dried in the shade), FD (vacuum freeze dried) and MW (dried by microwave) after the microwave. Superoxide dismutase-like activity was high over 90%: $95.6{\pm}0.3%$ in RL, $94.9{\pm}0.7%$ in HD barley leaf, $92.0{\pm}1.3%$ in SD barley leaf, $91.5{\pm}0.4%$ in FD barley leaf, and $92.5{\pm}0.2%$ in MW barley leaf using the microwave. Significantly higher antioxidant activity was shown as compared to the control group of sesamol ($88.426{\pm}0.802%$), tocopherol ($88.8{\pm}0.6%$), and BHT ($86.6{\pm}0.8%$). Also, except for RL and MW barley leaf, all showed over 80% peroxyl radical scavenging activity and over 90% inhibition rate of xanthine oxidase. The results of this study show that total phenolic content and total flavonoid content by dry method were dependent on the drying temperature with no impact on antioxidant activity.

• Food Engineering Progress
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• v.14 no.4
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• pp.359-366
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• 2010

Large-scale preparation steps of antithrombotic materials from wood ear mushroom (Auricularia auricular-judae) were established as follows. Grounded dry wood ear mushroom was extracted with 75% ethanol and its precipitate was extracted with $76^{\circ}C$ water for 2 hr followed by filter pressing. The filtrate was then concentrated by vacuum and extracted with 80% ethanol, and the resulting precipitate was then freeze-dried. The formula of the product was determined using consumer susceptibility tests as follows; mushroom extract 90.5%, high fructose corn syrup 2.0%, $\beta$-cyclodextrin 1.5%, fructo-oligosaccharide 2.0%, pear puree 4.0%. When the packed products were stored at 25, 37, or $45^{\circ}C$ for 8 weeks, there were no noticeable changes in water activity, moisture content, pH, and acidity. The viable cell number of total bacteria was slightly increased during the storage period at 25 and $37^{\circ}C$, The total bacteria were not detected in the product when stored at $45^{\circ}C$. When the product was injected intravenously into rat at the level of 1,000 mg/kg, antithrombotic activities such as activated partial thromboplastin time, thrombin time, prothrombin time, and FIB were increased when compared with the control group. When the product was administrated orally into rat at the level of 500 mg/kg, it showed the same antiplatelet activity to aspirin.