• 한국식품과학회지
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• 제48권1호
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• pp.15-19
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• 2016

Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and $90^{\circ}C$ and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at $25^{\circ}C$ and $60^{\circ}C$. In the color analysis, the freeze-dried powders showed higher $L^*$ and lower $a^*$ and $b^*$ values than did the air-dried ones. The browning index of powders air-dried at $90^{\circ}C$ was significantly higher than that of freeze-dried powders or those air-dried at temperatures below $90^{\circ}C$. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at $90^{\circ}C$, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at $90^{\circ}C$, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.

• 한국식품조리과학회지
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• 제30권2호
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• pp.119-128
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• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.

• 한국식품영양과학회지
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• 제43권12호
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• pp.1801-1807
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• 2014

동결건조에 의한 진주담치의 생리활성의 변화를 살펴보고자 DPPH 라디칼 소거능, ORAC, CAC 등의 항산화 활성과 comet assay를 이용한 DNA 손상 보호능을 측정하였다. 생 진주담치 및 동결건조 진주담치에서 물 추출물을 제외한 에탄올과 메탄올 추출물에서 DPPH 라디칼 소거능을 확인하였고, 메탄올 추출물의 경우 동결건조에 의해 DPPH 라디칼 소거능이 증가하는 것으로 나타났다. 생 진주담치의 ORAC 수치는 물 추출물에서 가장 높게 나타난 반면, 동결건조 진주담치의 경우 메탄올 추출물에서 가장 높게 나타났다. 동결건조 후 ORAC 수치는 물 추출물에서만 유의적으로 감소된 반면 HepG2 세포의 라디칼 소거능(CAC)의 경우 물 추출물에서 유의적으로 증가하여 소거 대상 라디칼에 따라 항산화 활성의 차이가 있는 것으로 나타났다. 생 또는 동결건조 진주담치는 모든 추출물에서 산화적 스트레스에 의한 DNA 손상을 억제하는 보호 효과가 있음이 밝혀졌고 동결건조에 의한 보호 효과는 유의적인 변화가 없는 것으로 나타났다. 결론적으로 진주담치는 물 추출물의 DPPH 라디칼 소거능을 제외하고는 모든 추출물에서 항산화 활성과 더불어 DNA 손상의 보호 효과가 관찰되었고 동결건조 가공처리에 의해서 그 활성이 크게 영향을 받지 않거나 추출물에 따라 오히려 활성이 증가함을 알 수 있었다. 이러한 결과를 바탕으로 우리나라에서 생산되는 진주담치의 식품 첨가물이나 기능성 식품 개발을 위한 생리활성 소재로의 가능성을 확인할 수 있었다.

• 한국축산식품학회지
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• 제40권5호
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• pp.813-830
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• 2020

In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/㎡ and IRAFD-5.0 kW/㎡ at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30-7.29 g/100 g) and proline (3.84-5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

• 한국식품과학회지
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• 제21권1호
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• pp.145-148
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• 1989

건조표고버섯의 품질을 향상시키기 위해 열풍, 원적외선 및 냉동 건조시 건조조건이 품질에 미치는 영향에 대해 조사하였다. $45-70^{\circ}C$ 범위에서 열풍건조시 온도가 증가할수록 부피유지율은 높았으나 복수율은 낮았으며 5'-GMP 함량은 $50^{\circ}C$에서 건조한 것이 가장 많았다. 원적외선 전조는 같은 온도에서의 열풍건조에 비해 복수율은 높았으나 부피유지율이 낮았다. 냉동건조시 냉동속도에 따른 부피유지율의 차이는 뚜렷하지 않았지만 복수율은 $-18^{\circ}C$에서 냉동시킨 것이 가장 높았으며 건조속도에 의한 영향은 건조속도가 빠를수록 복수율이 증가하였다. 또한 냉동속도와 건조속도가 빠를수록 5'-AMP, 5'-GMP 와 5'-XMP 함량이 모두 증가하는 경향이었다.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.714-718
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• 2009

매년 포도재배 농가에서 순따주기로 생산되나 버려지는 포도 잎의 이용도를 제고하기 위하여 조건을 달리하여 분말을 제조하여 그 특성을 조사하였다. 포도 잎의 건조에 따른 중량 감소율은 방법에 따른 차이 없이 76~80%로 나타났다. 색도는 진공 동결건조방법으로 건조한 포도 잎 분말이 열풍건조 시료보다 포도 고유의 색을 더 유지되었다. 포도의 기능성 성분인 레스베라트롤, 쿼세틴, 카테킨, 에피카테킨은 모든 품종의 잎에서 검출되었으며, 열풍건조에 비하여, 진공 동결건조방법으로 건조한 포도 잎 분말에서 상대적으로 높은 함유량을 나타냈다. 폴리페놀 성분의 함량은 포도 품종에 따라 큰 차이를 보였으며, 종류별로 쿼세틴은 켐벨얼리 품종, 레스베라트롤은 자랑 품종, 카테킨과 에피카테킨은 MBA 품종에서 가장 높은 함량을 보였다. 특히, 에피카테킨 중 (-)-epicatechin gallate(ECG)는 MBA 품종에만 존재하였다. 본 연구 결과 포도잎 분말은 진공 동결건조방법으로 제조된 시료가 포도 고유의 색을 유지하고 기능성 폴리페놀성분 함량이 높아 적절한 건조방법으로 판단된다.

• 한국식품과학회지
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• 제20권3호
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• pp.350-356
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• 1988

식품 산업에서 이용도가 높을 뿐 아니라 외국 의존도가 높은 진공동결건조기를 reverse enginerring 하여 국산화 개발한 후 그 성능을 시험하였다. 새로 개발한 진공동결건조기는 1 batch 당 8kg의 수증기를 응결시킬 수 있으며, 전도가열에 의해 열판 온도를 $80^{\circ}C$까지 올릴 수 있고 제상방법은 hot gas 방식을 취했다. 진공펌프의 배기시간은 $7{\sim}8$분, cold trap의 온도는 $-50^{\circ}C$까지 유지할 수 있었으며, 잔공동결건조기의 최적 건조능력은 과채류의 경우 batch 당 2kg 정도이며 최고 4kg 까지 건조시킬 수 있었다. 개발한 진공동결건 조기와 기존의 외국산 진공동결건조기를 이용$(^{5,6})$하여 당근을 동결건조시킨 경우 양 장치간에 별 차이는 없었으며, 각 식품의 진공동결건조 특성은 각 식품의 초기 수분 함량 및 초기성상에 영향을 받는 것으로 나타났다.

• 한국식품조리과학회지
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• 제30권1호
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• 대한수의학회지
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• 제47권1호
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• pp.117-125
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• 2007

Bone graft had been investigated previously to restore bone defects in orthopedics. The purpose of this study was to investigate the efficacy on new bone formation in bone autografts by treatment of implants. Cortical bone autografts were transplanted to midshaft of diaphyseal fibulae of 9 rabbits which were divided in 3 groups according to the treatment method of implants. Cortical bone implants for graft were treated with 3 different methods; freezing, freeze-drying, defat-freezing. Autografts were achieved by cross-transplantation method to bilateral fibulae of the presented rabbits after implant treatment procedures. The grafted regions of fibulae of all groups had been radiographed biweekly for 16 weeks to observe new bone formation and union between donor and recipient bone in the grafted region. Bone alkaline phosphatase (BALP) in all groups was evaluated biweekly till the end of the experiment to determine osteoblast activities. Unions of the experimental grafted regions were observed at 83% (5 of 6 cases) of freezing, 17% (1 of 6 cases) of freeze-drying and 67% (4 of 6 cases) of defat-freezing autografts, respectively. BALP was increased over 100% after 2 weeks of graft procedures in all union cases (all cases in freezing group and in defat-freezing group, and 1 of 3 in freeze-drying group, respectively), then gradually decreased from 4 th week of graft to 16 th week. In non-union cases, there is no significant variation in BALP value until the end of experiment. It is speculated that defat-freezing method of treatments of implants is more safe to preserve the osteogenic ability in autograft than freeze-drying method.

• 대한수의학회지
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• 제47권2호
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• pp.219-228
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• 2007

Bone allograft had been increased the need because autogenous bone graft is associated with donor site morbidity and is restricted in quantity. The bone allograft implants have to prepare properly for increasing osteoinductive ability and decreasing immune responses before providing to graft. The purpose of this study was to investigate the efficacy on new bone formation in bone allografts by treatment of implants. Cortical bone allografts were transplanted to experimental defects on midshaft of diaphyseal fibulae in 15 rabbits, which were divided to 3 experimental groups according to the preparation methods-freezing, freeze-drying, defat-freezing. The grafted regions of fibulae of all groups had been radiographed biweekly for 16 weeks to observe new bone formation and union between implant and recipient bone. Bone Alkaline Phosphatase (BALP) in all groups was evaluated biweekly till the end of the experiment to determine osteoblast activities. Unions between implant and recipient bone were observed at 30% (3 of 10 cases) of freezing, 50% (5 of 10 cases) of freeze-drying and 80% (8 of 10 cases) of defat-freezing. BALP was increased over 100% from before graft at 2 weeks of graft procedures in all union cases of freezing and defat-freezing group, then gradually decreased till 16th week. In non-union cases, there is no significant variation in BALP value. Defat-freezing method for allograft implants might be more effective for osteoinductive efficacy of implants than freezing and freeze-drying method.