• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.389-395
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• 2016

Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.553-565
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• 2020

This study did an empirical analysis using consumer survey data to determine whether Taiwanese consumers' preference for the Korean Wave affects their preference for Korean dried persimmons. There were 158 effective respondents used for the analysis, and the effects of the Korean Wave was estimated using ordered logit regression. The main results of this study were as follows. First, females more preferred Korean dried persimmons compared to men. Second, it was found that the housewife variable had a statistically significant positive effect at a significance level of 1% indicating that the degree of preference for Korean dried persimmons was higher compared to other occupations. Third, when the main place for purchasing dried persimmons was a department store or a large discount store, the analysis result showed a positive effect at a significance level of 1%. Finally, the Korean wave effect was found to have a statistically significant positive influence at a 1% significance level. In particular, it is worth noting that as the Taiwanese consumers' preference for the Korean Wave increased, the preference for Korean dried persimmons increased, which could be useful information for companies wishing to export Korean dried persimmon products to Taiwan. As a promotional plan for revitalizing Korean dried persimmons in Taiwan, conducting promotional events in conjunction with the Korean Wave, such as K-pop contests, and promoting persimmons that reflect Korean traditional culture should be considered.

• Journal of Food Hygiene and Safety
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• v.39 no.3
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• pp.221-230
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• 2024

Pesticide residues were monitored in dried red pepper and pepper powder samples purchased in Northern Gyeonggi-do and from domestic online markets. The QuEChERS method was used to prepare 88 samples. GC-MS/MS and LC-MS/MS were used to analyze 338 pesticide residues. In the study, pesticide residues were detected in 70 samples (79.5%), with residues exceeding the maximum residue limits (MRL) in 4 samples (4.5%). Pesticide levels exceeded the MRL in imported samples, with two samples of dried red pepper and two samples of pepper powder showing elevated levels. Among the 61 pesticides detected, tebuconazole, a fungicide was most frequently detected (52 times). Tricyclazole, which is used to control the main disease affecting rice, exceeding the MRL in 3 of 12 Vietnam-origin samples. Ethion exceeded the MRL in one Indian-origin sample. Both tricyclazole and ethion are banned for use in pepper products in Korea and are regulated under the positive list system (PLS). Conversely, pesticides detected in domestic samples were within the MRLs. Therefore, authorities should monitor pesticide residues in imported red pepper products.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.207-213
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• 2015

High-quality protein ingredients have been used in nursery diets, in spite of expensive ingredients, to minimize nutritional deficiency and disease problems. Recent dramatic increases in prices of protein products for nursery diets have exacerbated the challenge. Spray-dried egg may be a part of the solutions. Therefore, this review describes the value of spray-dried egg in nursery diets as a high-quality protein source. Spray-dried egg is egg by-product and is produced by only eggs without shell that are below the USDA Grade B standards. Spray-dried egg is an excellent nutrient source: 1) highly digestible, 2) excellent balance of amino acids, 3) rich content of fat, and 4) high metabolizable energy. These can be attributed to growth of nursery pigs. Beyond the provision of bioavailable nutrients, spray-dried egg also may provide specific physiological benefits. Spray-dried egg contains 1) immunoglobulin antibodies (IgY: IgG in egg yolk) that may attach to intestinal pathogens and excrete them and 2) lysozymes antimicrobial protein that can damage bacteria cell wall. Thereby feeding spray-dried egg may reduce concentration of intestinal pathogen and thus improve potential gut health or enteric disease resistance in nursery pigs. This is important for physiologically immature weaned pigs. Based on these benefits, spray-dried egg is believed to have the same benefits as spray-dried plasma protein and milk products in diets for nursery pigs. Therefore, it is suggested that spray-dried egg has a great potential as a valuable protein source in nursery diets.

• Journal of Environmental Science International
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• v.25 no.4
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.248-256
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• 2021

A total of 120 samples corresponding to 12 categories of dried processed fishery products distributed in Gyeonggi-do were examined for radioactivity contamination (¹³¹I, ¹³⁴Cs, ¹³⁷Cs) and heavy metals (lead, cadmium, arsenic, and mercury). One natural radioactive material, ⁴⁰K, was detected in all products, while the artificial radioactive materials ¹³¹I, ¹³⁴Cs and ¹³⁷Cs were not detected at above MDA (minimum detectable activity) values. The detection ranges of heavy metals converted by biological basis were found as follows: Pb (N.D.-0.332 mg/kg), Cd (N.D.-2.941 mg/kg), As (0.371-15.007 mg/kg), Hg (0.0005-0.0621 mg/kg). Heavy metals were detected within standard levels when there was an acceptable standard, but the arsenic content was high in most products, although none of the products had a permitted level of arsenic. In the case of dried processed fishery products, there are products that are consumed by restoring moisture to its original state, but there are also many products that are consumed directly in the dry state, so it will be necessary to set permitted levels for heavy metals considering this situation in the future. In addition, Japan has decided to release contaminated water from the Fukushima nuclear power plant into the ocean, so there is high public concern about radioactivity contamination of food, including fishery products. Therefore, continuous monitoring of various food items will be necessary to ease consumers' anxiety.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.315-322
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• 2019

In this study, the contents of ${\beta}$-carotene and cholesterol were evaluated in various types of agricultural and processed foods (vegetables, legume products, dairy products, and eggs). Certified reference material (CRM) with an assigned value was used for the validation of the ${\beta}$-carotene and cholesterol analytical methods. High recoveries (accuracy) of ${\beta}$-carotene (96%) and cholesterol (97%) were obtained from the quantitative analysis of the CRM, with a relative standard deviation (%) of 1.86 and 3.35% for the ${\beta}$-carotene and cholesterol, respectively. Vegetables contained relatively high concentrations of ${\beta}$-carotene (raw Toona sinensis, $1650.97{\mu}g/100g$, a raw small onion, $879.09{\mu}g/100g$, and a raw lettuce stem, $591.89{\mu}g/100g$). The ${\beta}$-carotene values in dried chickpeas ($22.94{\mu}g/100g$) and dried brown lentils ($21.98{\mu}g/100g$) were similar. The highest ${\beta}$-carotene value among the analyzed dairy products was found in banana milk ($234.21{\mu}g/100g$) while other flavored products (strawberry milk and chocolate milk) did not contain any ${\beta}$-carotene. Furthermore, ${\beta}$-carotene was not detected in goat milk and high calcium milk in this study. With regard to cholesterol among the analyzed samples, the highest cholesterol value was found in egg yolk (629.30 mg/100 g), and cooking methods (boiling and frying) had little effect on the cholesterol levels of eggs. In addition, the cholesterol content in vanilla ice cream was 28.77 mg/100 g which was the highest value among the analyzed dairy products.

• Journal of Biosystems Engineering
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• v.32 no.1 s.120
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• pp.20-29
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• 2007

Korean farmers have purchased agricultural dryer and low temperature storage system apart. In this study, the system was designed and constructed to investigate the practical application possibility of the air to air heat pump as drying and low temperature storage system for agricultural products with providing basic data. The performance and drying characteristics of the system evaluated by drying red pepper. The value of coefficient of performance of the system for heating was from 1.8 to 2.2 when ambient air temperature varied from 13$^{\circ}C$ to 23$^{\circ}C$. For operating the heat pump as dryer for drying red pepper by setting three drying air temperature of 50, 55 and 60$^{\circ}C$, specific moisture extraction rates meaning amount of energy consumption for removing moisture of 1kg from red pepper were 1.095, 1.017 and 1.094 kg$_{water}$/kWh, respectively. The drying period up to moisture ratio of 0.02 were 31, 26 and 21 hour, respectively. The lightness, redness, yellowness and chroma differences of red pepper dried by the heat pump dryer were lowered than those of red pepper dried by conventional heated air dryer except for yellowness difference at drying air temperature of 60$^{\circ}C$.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.38-43
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• 2015

To increase the income of sericultural farms and expand sericulture industry, new high value-added products of sericulture which are beyond current products like 5th instar 3 day dried silkworm, male pupa and silkworm dongchunghacho are needed. For this sericulture product diversification, it is in desperate need of the edible processing method after 5th instar 4 day silkworm that silkgland formation is rapidly in progress during the larva periods. So far it was hard to eat because of silkgland formation in their body. So we try to boil and steam frozen-, dried-, and living-silkworm to develop low-cost edible processing methods for farmers. As the result, the silkgland of frozen and dried silkworm was not degenerated, so silkgland in their body was not edible. But in the case of living silkworm, the silkgland of mature silkworm was degenerated by boil and steam treatment, so the body and silkgland of silkworm were not only edible but also tasted good. Then the dried silkworm was easily powdered and there was no problem when it was eaten. This source technology can be widely used in the general food industry, health functional food cosmetics, pet food and so on, so it is predictable that this will contribute to increase the income of sericulture farms and expand sericultural industry.

• Korean Journal of Agricultural Science
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• v.31 no.1
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• pp.9-14
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• 2004

This study was carried out for deresinning the larch boards dried in a conventional kiln. Prior to heat treatment they were steamed in an autoclave for 5 hours or frozen for 24 hours at a temperature of $-35^{\circ}C$. The velocities of ultrasound transmitted through the specimens were measured to examine the correlation with their resin contents. It was found that the specimens heated at $100^{\circ}C$ for 5 hours contained less resin that those heated at $200^{\circ}C$ for an hour. Both treatments of steaming and freezing were effective for deresinning and the former was better than the latter. The ultrasonic velocities measured before the heat treatment showed a negative correlation to the resin contents of the specimens, but those measured after the heat treatment a positive correlation. This difference may be attributed to the viscosity of resin.