• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.3
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• pp.785-794
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• 2014

Hydrologic responses in watershed are determined by complex interactions among climate, land use, soil and vegetation. In order to effectively investigate hydrologic response in watershed, one needs to analyze the characteristics of climate as well as other factors. In this study, the relative contribution of climate factors and watershed characteristics on hydrologic response is investigated by using hydrologic indexes such as the aridity index and the Horton index. From preliminary analysis, it is shown that the Horton index is proper in terms of classifying hydrologic responses in main natural watersheds of south Korea. While climate and watershed characteristics both contributes to hydrologic responses, the degree contributed from each factor is changed depending on annual climatic humid conditions. In dry conditions, the climate factor is the predominant influence on hydrologic responses. However, in wet conditions, the contribution of watershed characteristics on hydrologic responses is relatively increased.

• Journal of Korea Foresty Energy
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• v.21 no.3
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• pp.10-17
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• 2002

This study was carried out to investigate a heat treatment condition and suitable drying schedule of bamboo material(Phyllostachys nigra var. henonis) for a vertical flute with small-notched bamboo. It is very important to prevent drying defects during its drying process. We investigated the effort of heat treatment the most suitable drying schedule for small-notched bamboo vertical flute without drying defects in this research. A direct heat treatment method and drying conditions of 3($20^{\circ}C$ 65%, $40^{\circ}C$ 40%, and dry at air condition) were applied to the Bamboo specimen that felled in several areas for a month. The result suggested that the most suitable drying schedule with the less split and the shortest time was to dry at $40^{\circ}C$, 40% condition and it was useful to direct heat-treatment because of reducing the number and size of split during drying bamboo.

• Food Science and Preservation
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• v.11 no.4
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• pp.508-515
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• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.111-115
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• 2009

Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.334-339
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• 2003

To increase the utilization of citron, citron juice that is by-product of citron tea was spray dried and freeze dried. Cyclodextrin(CD) was used as wall material to stabilize during drying. The physiochemical properties of citron juice were as follows: water content of 82.3%, pH of 2.45, and there were little different in two kinds of drying or CD added in different ratio. Citric acid, malic acid, succinic acid and lactic acid were detected in all of the samples. Spray and freeze-drying increased markedly yellowness compared to that of citron juice. Heat stability was reduced by both of two kinds of drying, and CD 15% was more decreased than CD 10%. Water uptake by freeze-drying was somewhat higher than that of spray-drying. When sensory properties of original citron juice was compared with those of spray and freeze dried, freeze drying with 10% of cyclodextrin was evaluated as superior to citron juice or other drying conditions.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Journal of the Korea Concrete Institute
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• v.14 no.1
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• pp.76-82
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• 2002

The rapid-set cement concrete causes high hydration temperature and nay result in a high drying shrinkage and shrinkage-induced cracking. This problem may be fixed by incorporating polypropylene fibers in rapid-set cement concrete, because of increased toughness, resistance to impact, corrosion, fatigue, and durability. A series of concrete drving shrinkage tests was peformed in order to investigate the shrinkage properties of polypropylene fiber reinforced concrete with experimental variables such as concrete types, fiber reinforcement, W/C ratio, with and without restraint. Uni-axially restrained bar specimens were used for the restrained shrinkage tests. The results were as follows; The dry shrinkage of rapid-set cement concrete was much lessor than that oi OPC, probably because of smaller weight reduction rate by early hydration and strength development. The constraint and bridging effects caused by polypropylene fibers were great for the rapid-setting cement concrete when compared with that of plain concrete, and this resulted In increased resistance against tensile stress and cracking.

• Food Science and Preservation
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• v.15 no.5
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• pp.694-698
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• 2008

Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.

• Journal of Sericultural and Entomological Science
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• v.53 no.2
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• pp.101-109
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• 2015

To extend shelf life of mulberry fruits, usually expensive freeze drying of freezing process is required. In this study an economic to multipurpose agricultural products dryers with mulberry dryer and technique was developed to reduce postharvest processing cost. Fuel and electricity consumption for drying were lowest when drying temperature was $60^{\circ}C$. And various drying conditions (fuel 3 hrs, heat 1 hr, room temperature air velocity 51 hrs) of the developed dryer were analyzed to improve drying performance. Dried mulberry fruits had dark brown color and marketable high quality explain the semi-dried characteristics.