• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.876-881
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• 2003

Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -2$0^{\circ}C$ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.170-180
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• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.521-528
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• 2017

In this study, peach powder-added chocolate and chocolate-covered freeze-dried peach snack were developed, and their physicochemical and bioactive properties were characterized. To make the chocolate, 0~15% of peach powders made of Fantasia cultivar were used. To make freeze-dried peach snack, three types of peach cultivars were tested: Mihwang, Kanoiwa Hakuto, andFantasia. In the case of chocolate, sugar content increased and pH decreased as peach powder content increased. Upon 15% peach powder addition, chocolate showed significant increase in flavonoid content and reducing power. In the case of freeze-dried peach snack, phenol content and antioxidant activity were significantly high in the Mihwang cultivar among the three types of peach cultivars tested. These results can be applied to the development of new food products using peach while maintaining its original physicochemical and bioactive properties.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.40-45
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• 2007

The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particle- sized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a significantly higher L*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). The lightness (L*-value) significantly decreased with increasing relative humidity and storage temperature regardless of drying method (p<0.05). The yellowness (b*-value) increased significantly with increasing relative humidity (p<0.05). Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Freeze dried sample exhibited a significantly higher degree of rehydration than other samples (p<0.05) probably due to the small particle size. Water solubility of the freeze dried sample was higher than those of the other methods while swelling ratio of the same sample appeared to be lower than those of others. Freeze dried chaga mushroom powder contained significantly lower amount of total phenolics and total sugar as compared to other samples (p<0.05).

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.59-66
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• 2024

The mature Bombyx mori silkworm is recognized as a rich source of several nutrients. A unique steaming process has been developed to enhance the palatability of Bombyx mori silkworm and make it more convenient to consume. Additionally, it has also been freeze-dried into a powder form, which is recognized as a nutritional supplement with many health benefits. Steamed and Freeze-dried Mature Silkworm Powder (SMSP) is said to offer a wide range of benefits, including longevity, improved athletic performance, prevention of alcohol-induced liver fibrosis or tumors, amelioration of fatty liver, prevention of peptic ulcers, regulation of melanin production, and mitigation of Parkinson's and Alzheimer's diseases by improving cognitive function. The nutritional composition of SMSP is particularly high in glycine, alanine and serine. This review aims to summarize the molecular mechanisms underlying the diverse effects induced by these key components of SMSP. Such elucidation will enhance the credibility of future studies on SMSP, which will require more comprehensive analyses. It appears that SMSP represents a natural health supplement that could have a positive impact on global human health while increasing income.

• Journal of the Korean Ceramic Society
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• v.29 no.6
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• pp.489-495
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• 1992

The continuous compaction response of zirconia powders prepared by different processing treatments was investigated. Though the yield point could be or not below 1 MPa, the change of slope was always observed at high pressure range around 60 MPa. Powder compaction was mainly governed by second compaction stage and compaction rate was decreased with increasing forming pressure. Rotary vacuum dried powder favored a high compaction density, whereas freeze dried and calcined powders favored an increase in the pressing efficiency. In order to extract more reliable information about powder compaction, it was necessary to use not only compaction response diagram but also compaction rate diagram.

• Food Science and Preservation
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• v.20 no.6
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• pp.894-898
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• 2013

This study was performed to provide the basic data for the prediction of the usefulness of onion with cold tolerance cultivated in Kangwon. The physicochemical properties and antioxidant activity of freeze-dried and hot-air-dried (40 and $60^{\circ}C$) onions were investigated. The moisture content of the raw onion was 90.55%. The crude protein and crude fat contents of the freeze-dried onions were slightly higher than those of the hot-air-dried onions ($40^{\circ}C$ and $60^{\circ}C$). As for the color values, the freeze-dried onion powder was highest in lightness (77.19), and the $60^{\circ}C$ hot air-dried onion was highest in redness (6.09) and yellowness (24.60). Moreover, the color difference (${\Delta}E$) between the freeze-dried and hot-air-dried ($40^{\circ}C$ and $60^{\circ}C$) onion powders was significant. The brown index was lower in the freeze-dried onion than in both hot-air-dried onions. The total phenol content and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of both hot-air-dried onions were higher than those of the freeze-dried onion. These results indicate that the freeze-drying methods protected the physicochemical properties of the onion powder, whereas the hot-air-drying method enhanced the antioxidant activity and the total phenol content of the onion powder.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.616-623
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• 2016

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.279-284
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• 1984

Microstructure of milk powder and cheese made from milk powder were observed by electron microscope. Freeze dried milk powder showed apple-like appearance. The cheese made from freeze dried milk powder had relatively flat surface and homogenous deposit in compare with classical processed cheese. Imported milk powder also indicated similar surface as well as freeze dried milk powder, however, the cheese made from imported milk powder had somewhat coarse surface structures with the spaces between casein matrix and deposit. Commericial milk powder showed irregular shape in size and coagulum which were possibly denatured in the course of drying. The cheese made from commercial powder indicted irregular and small deposit and porous structure. The porousity of the cheese seemed to be influenced by the degree of heat treatment. Denatured protein would be less dispersive than native in presence of polyphosphates. Fat globule and protein micelle of cheese made from skim milk powder get very adjacent to each other and showed compactness of micelles. It is thought that melting mechanism of skim milk powder was different from the melting of typical processed cheese.