• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.881-888
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• 2000

Lactic acid bacteria(LAB) fermented food was prepared with milk or egg white powder(EWP) and added with freeze drying protectant(FDP). 0.2% of Tween 80 or 1% of ascorbate was added to milk sample and 3% of raffinose or 1% of ascorbate was added to EWP sample. Effects of FDP on sensory property, volatile aroma compounds and physical property of LAB fermented food were investigated. In case of non-freeze dried samples, sensory properties of milk sample with ascorbate were slightly better than those of reference sample(milk), while sensory properties of EWP sample or EWP sample with FDP were slightly inferior to reference sample. Sensory properties of all of the freeze dried/reconstituted samples were not different. Sensory properties of milk sample with ascorbate were reduced by freeze drying/reconstitution, while those of sample with ascorbate were not changed. Although all of the volatile aroma compounds were reduced by freeze drying, the residual ratio was slightly different between milk samples and EWP samples. Difference in volatile aroma compounds between milk samples and EWP samples before freeze drying was relatively large, while difference between two sample groups after freeze drying/reconstitution was relatively small. Rheological properties of milk samples were markedly changed by freeze drying/reconstitution, while those of EWP samples were changed slightly.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• 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

• Korean journal of applied entomology
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• v.39 no.2
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• pp.99-103
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• 2000

The green lacewing, Chrysopa pallens (Rambur), was reared on artificial diets supplementedwith natural products such as lyophilized beef liver, silk worm pupae powder and drone honey beepowder. The performance of the green lacewing was improved siginificantly on only the diet to whichadded 1 % of silk worm pupae powder (wt/v). Larval developement was completed in 15.6 f 0.99 days,cocoon weight was 16.4f2.94 mg, and suvival to adult was 89.3% at 27$^{\circ}$C. And another diet made bymixing 4 part of lyophilized beef liver powder, 4 part of lyophilized beef powder, 3 part of lyophilizedchicken egg, 4 part of sucrose, and 50 mg each of vitamin C and Vanderzant's vitamin B mixture waspromising. Larval development of the green lacewing on this diet was completed in 12.7 f 1.45 days at27"C, pupal weight was 18.1 f 2.24mg, suvival to adult was loo%, and 633f70.4 eggs were laid in 20days after beginning of oviposition.ginning of oviposition.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• 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.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.799-804
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• 2002

Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as $43^{\circ}C$ and 700 micronHg, respectively.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.13-16
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• 1989

Attempts were made to fix acetaldehyde on base materials, which were selected from carbohydrates, by freeze drying. More acetaldehyde was fixed, in general, on combined base materials than single base materials, and mannitol+lactose were the best among the combined base materials tested. But the combination of mannitol and maltodextrin appeared to be more economical for the mass production. Loss of acetaldehyde during freeze drying was decreased as the concentration of the combined base material was increased, and it reached minimum at 40% of the base material. As dryer chamber pressure was reduced, loss of acetaldehyde during drying was decreased.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.1-214
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• 2003

본 연구는 4~6개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판 온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판 온도가 감소할수록 증가였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조치 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열한 온도 34$^{\circ}C$로, 쇠고기이유식에서는 수된함량 88.5% 와 가열판온도 28$^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.5%와 가열판 온도 39$^{\circ}C$로 결정되었다.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.