• Food Engineering Progress
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• v.22 no.4
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• pp.315-320
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• 2018

This study examined the effects of drying methods of Aronia melanocarpa on contents of total polyphenols and flavonoids, antioxidant activity and anti-inflammatory activity. As a result, freeze-dried aronia extract (FDAE) significantly exhibited higher contents of total polyphenols and flavonoids (155.76 mg GAE/g and 105.70 mg QE/g) than hot-air dried aronia extract (HDAE) (134.93 mg GAE/g and 82.29 mg QE/g). Also, FDAE showed greater antioxidant activity than HDAE in both DPPH and ABTS. For anti-inflammatory activity, NO production from lipopolysaccharide activated RAW264.7 cell reduced at a dose-dependent manner in both FDAE and HDAE. However, reduction rate of NO production is higher in FDAE (62.7%) than in HDAE (33.5%). These results suggest that comparatively, freeze-drying is a better method for preserving the antioxidant and anti-inflammatory activities and of aronia.

• Nuclear Engineering and Technology
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• v.24 no.3
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• pp.219-227
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• 1992

An experiment was conducted to determine the reaction of boric acid with lime and the drying of its product using a reactor-dryer. no characteristics of dried products were observed. The major chemical species of dried Products was calcium borate of 2CaO.B$_2$O$_3$. From the particle size distribution of the dried products, it was found that quick lime was better than slaked lime as an additive. The Ca/B mole ratio of reaction was determined to be 3/4 considering the cohesion and agglomeration properties of dried products. The flowability of dried products up to 8 wt% of water content was acceptable for transport process and to reduce drying time.

• Journal of Life Science
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• v.18 no.9
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• pp.1271-1277
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• 2008

We investigated to determine the inhibitory effects of solvent extracts from dried onion on growth of cancer cell lines (HT-1080 human fibrosarcoma and HT-29 human colon cancer cells) and $H_{2}O_{2}$-induced oxidative stress. Two different drying methods, low temperature vacuum dryer and freeze dryer, were employed to dry onion. Inhibitory effects of acetone with methylene chloride (A+M) and methanol (MeOH) extracts from onion by two drying methods on the growth of HT-1080 and HT-29 cancer cells increased in a dose dependent manner (p<0.05) and the higher inhibitory effect was shown in onion extracts dried by low temperature vacuum dryer. The treatments of hexane, 85% aq. methanol, butanol and water fractions significantly inhibited the growth of both cancer cells (p<0.05) and onion fractions dried by freeze dryer showed a higher inhibitory effect compared with those dried by low temperature vacuum dryer. In order to determine a protective effect on H2O2-induced oxidative stress, DCHF-DA (dichlorodihydrofluorescin diacetate) assay was conducted. All fractions including crude extracts of dried onion appeared to significantly reduce the levels of intracellular reactive oxygen species (ROS) (p<0.05). Higher antioxidant effect was observed in onions dried by the low temperature vacuum dryer method. These results indicate that the low temperature vacuum dryer is useful to dry and produce onion powder.

• Journal of Life Science
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• v.31 no.7
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• pp.617-625
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• 2021

To enhance the applications of apple pomace, which is a by-product of apple, this study analyzed the nutritional components, ursolic acid content, and antioxidant activity of different solvent (distilled water, fermented alcohol, and methanol) extracts. The samples included hot air-dried and freeze-dried apple pomace. The moisture, protein, fat, ash, and total dietary fiber contents of hot air-dried apple pomace were 3.2%, 3.9%, 2.4%, 2.0%, and 28.5%, respectively, and those of freeze-dried apple pomace were 8.2%, 3.4%, 2.4%, 1.8%, and 33.0%, respectively. Ursolic acid was not detected in the distilled water extract of either sample. However, in hot air-dried apple pomace, the methanol extract was 1,753.32 ㎍/ml, and the fermented alcohol extract was 1,532.94 ㎍/ml. In freeze-dried apple pomace, the methanol extract was 1,407.04 ㎍/ml, and the fermented alcohol extract was 1,221.81 ㎍/ml. The total polyphenol and flavonoid contents were 306.7 ㎍/ml and 950.1 ㎍/ml, respectively in methanol extracts of hot air-dried apple pomace and 277.6 ㎍/ml and 925.0 ㎍/ml, respectively in methanol extracts of freeze-dried apple pomace. 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of hot air-dried apple pomace were 73.3% in methanol extract and 59.4% in fermented alcohol extract, and those of freeze-dried apple pomace were 76.1% in methanol extract and 66.0% in fermented alcohol extract. Both samples had the lowest antioxidant activity in distilled water extracts. Similar to DPPH radical scavenging activity, both samples showed increasing 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activity in the order of methanol, fermented alcohol, and distilled water. All samples had stronger reducing power than ascorbic acid (311.5 ㎍/ ml) as a positive control.

• 방재와보험
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• s.108
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• pp.8-11
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• 2005

건조물 문화재는 오랜 세월 우리 민족의 전통과 혼이 오롯히 담긴 귀중한 자산으로서 한 번 소실되면 영원히 원형을 잃게 되기 때문에 사전대비책이 중요하다. 특히 유형문화재의 주류를 이루고 있는 사찰 등 건조물 문화재의 대부분이 화재에 취약한 목조로 되어 있어 예방 및 보호대책이 시급한 실정이다. 관리자나 소유자뿐만 아니라 우리 국민 모두가 우리의 소중한 문화재를 지키겠다는 의지를 가지고 관리하여 온전한 형태로 후세에 물려주어야 할 것이다.

• Korean Journal of Heritage: History & Science
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• v.53 no.2
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• pp.88-109
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• 2020

This study aimed to distinguish categories of archival information and identify properties by their detail types, so that the various forms of architectural heritage information generated can be managed based on their attributes and characteristics. First, the specific uses of terms in the legal system were reviewed and their associated concepts specifically defined. "Architectural heritage" was defined as architecture belonging to the category of tangible cultural heritage as designated by law, and "architectural heritage archival information" was defined as all kinds of material expressed by electronic processing of the actual status for preservation and management. Next, the production status of architectural heritage archival information was reviewed in relation to the legal system. This confirmed that relevant legal systems were organized hierarchically and that various types of archival information were generated in a single project. Furthermore, it was confirmed that even archival information produced in the same form contained differing contents depending on the specific purpose and method, and that there was no classification by which to cover all archival information. Finally, it was also confirmed that detailed drawing types could be categorized according to the purpose of production and the target of the records. Based on the findings of this review, the type and properties of archival information were presented as the primary classification criteria, and the architectural heritage archival information was divided into 6 general types and 27 detailed types. Specifically, the linguistic form, dimension, temporal property, and graphic form of archival information were applied as criteria for the classification of general types, and the target, production purpose, production method of archival information, and content characteristics of archival information properties of archival information by type were comprehensively reviewed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.695-701
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• 2015

This study was conducted to evaluate the effects of drying and extraction methods on antioxidant activity and total phenol content of Gnaphalium affine D. DON (GA). Hot-air, shade-drying, and freeze-drying were used for drying, after which magnetic stirring and ultrasonification were applied. Extracting solvents were water, 80% ethanol, and 80% methanol. Total phenol content was highest in 80% ethanol extract of freeze-dried and stirred GA. Total flavonoid content was highest in 80% methanol extract of freeze-dried and stirred GA. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was higher in 80% methanol and 80% ethanol extracts than in water extract. 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was highest in 80% ethanol extract of shade-dried and ultrasonicated GA. Reducing power was generally higher in 80% methanol extract than in 80% ethanol and water extracts of GA. Total phenol and total flavonoid contents were highly correlated with DPPH radical scavenging activity and reducing power, respectively. This result implies that the antioxidant activity of GA can be attributed to phenol compounds such as flavonoids. Conclusively, phenol compounds such as flavonoids are responsible for the antioxidant activity of GA, and there was no significant effect of drying and stirring conditions on antioxidant activity of 80% ethanol. Meanwhile, DPPH radical scavenging activity of water extract and reducing power of 80% methanol extract were higher in hot-air and shade-dried GAs than in freeze-dried GA.

• Proceedings of the Korean Society of Disaster Information Conference
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• 2015.11a
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• pp.254-255
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• 2015

본 연구에서는 2005년 양양산불에 의한 낙산사화재. 2008년 국보1호 숭례문 방화사건 등 건조물 문화재의 재난 및 안전관리에 관한 실태조사를 실시하였다. 조사 대상은 건조물문화재 중에서도 국가지정 중요 목조문화재를 158개소를 대상으로 실시하였고, 조사내용은 건조문화재의 지정구분, 인적 및 안전관리적 요소, 주변환경적 요소, 시설적요소로 나누어 실시하였다. 이를 토대로 건조물문화재의 재난관리 문제점과 개선방안을 제시하였다.

• Food Science and Preservation
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• v.23 no.2
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• pp.246-251
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• 2016

This study was performed to determine the effects of drying methods (HD, hot air drying; FD, freeze-drying) on the antioxidant and physiological abilities of Haw (Crataegus pinnatifida Bunge). Powder color values of dried Haw, L and b, were higher for HD, while the chroma values were higher for FD. The total polyphenol, and flavonoid contents of HD Haw and FD Haw were found to be $9.29{\pm}0.50mg\;GAE/mL$ and $15.48{\pm}0.38mg\;GAE/mL$, and $9.41{\pm}0.26mg\;RHE/mL$ and $26.46{\pm}0.34mg\;RHE/mL$, respectively. DPPH radical scavenging abilities at 100 mg/mL concentration were higher for FD (64.90%) than HD (28.66%), as were the reducing power, ABTS radical scavenging ability, and nitrite scavenging ability. However, the HMG-COA reductase of HD (74.67%) was higher than that of FD (72.10%). The ${\alpha}-glucosidase$ inhibitory abilities of HD and FD at a concentration of 0.1 mg/mL were 24.69% and 97.38%, respectively. These results indicate that Haw is a potential functional material and that freeze-drying Haw is better than hot air drying.

• Food Science and Preservation
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• v.12 no.5
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• pp.436-441
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• 2005

This study was observed the effects of drying methods on the extraction characteristics of Rubi fructus (fruits of Rubus coreanus). Extraction yields of soluble solids and total sugar were high in the Rubi fructus dried by freeze drying, followed by infrared drying and sun drying. Extraction yield of phenolic compounds and DPPH radical-scavenging activity of extracts were in the following order; the Rubi fructus dried by freeze drying, the Rubi fructus dried by infrared drying, the Rubi fructus dried by sun drying. L value was the highest in the Rubi fructus dried by freeze drying, and a and b value were lowest in the fruit dried by freeze drying. These results suggest that freeze drying has an beneficial effect to enhance the quality of Rubi fructus. Water and ethanol extractions was more effective in the extraction of soluble solids and the antioxidative components.