• Food Science and Preservation
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• v.13 no.1
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• pp.37-42
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• 2006

In recent, Kimchi is produced in the scale of industry, Consumers show increased demand of safety and high quality and hygienic process control. So, sun drying, hot air drying and cold air drying methods were investigated to compare the demand Sun drying took 96 hrs, hot air drying took 4 hrs at $70^{\circ}$ and cold air drying took 102 hrs at $10^{\circ}C$ in removing water to $90\%$ from radish. Brownness of radish was expressed as absorbance. Absorbance were 0.20, 2.04 and 1.87 and also Vit-C contents were 0.14 mg/g, 0.12 mg/g and 0.096 mg/g in dried radish according to cold air drying, hot air drying and sun drying, respectively. From overall experimental results, cold air drying method was found as superior drying method to other drying methods.

• Food Science and Preservation
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• v.23 no.7
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• pp.1018-1025
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• 2016

To investigate biological activities in Aronia melanocarpa various drying methods were employed such as vacuum freeze drying, hot air drying and cold air drying. DPPH radical scavenging activity and ABTS radical scavenging activity of vacuum freeze dried Aronia melanocarpa was higher than hot and cold air dried Aronia melanocarpa. Vacuum freeze drying method showed the greatest contents of total phenol (15.34 g GAE/100 g), flavonoid (3.10 g GE/100 g) and tannin (2.46 g TE/100 g). Total anthocyanin content decreased to 163.52 mg C3G/100 g and 50.15 mg C3G/100 g for hot and cold air drying, respectively. Vacuum freeze-dried method increased the total anthocyanin content (743.09 mg C3G/100 g) when compared with fresh Aronia melanocarpa (163.52 mg C3G/100 g). Total proanthocyanidin content of vacuum freeze dried Aronia melanocarpa has increased to 6.21 g CE/100 g more than eight times compared with fresh Aronia melanocarpa (0.71 g CE/100 g). Chlorogenic acid and neochlorogenic acid content of vacuum freeze dried Aronia melanocarpa were higher than hot air dried and cold air dried Aronia melanocarpa, increasing about three times compared with fresh Aronia melanocarpa. These results suggested that vacuum freeze drying is optimal drying method to enhance biological activities in Aronia melanocarpa.

• Food Science and Preservation
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• v.19 no.4
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• pp.485-491
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• 2012

This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared- and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter's color value, the L and ${\Delta}E$ values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.444-459
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• 1999

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
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• pp.118.2-119
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• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.151.1-151
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• 2002

• Food Science and Preservation
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• v.24 no.1
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• pp.74-83
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• 2017

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, $80^{\circ}C$) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (${\Delta}E$). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ${\Delta}E$ were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; $60^{\circ}C$, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at $40^{\circ}C$. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.173.1-173.1
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• 2007

• KAPE Magazine
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• s.163
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• pp.20-20
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• 2010

목초 및 사료 재배시에는 수확물이 일시에 생산되므로 이들을 조제 저장하여 연중 균형 있는 조사료의 공급체계 확립이 필요하다. 담근먹이는 신선한 자료를 중 균형 있게 급여할 수 있고 좁은 면적에 많은 양을 저장할 수 있다. 또 조제 및 저장 중 양분 손실이 건조 조제시에 비해 적다.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.882-887
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• 1996

Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.