• Food Science and Preservation
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• v.22 no.1
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• pp.1-11
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• 2015

Raspberries are a good resource of polyphenols and have a powerful antioxidant activity, but shelf life for raspberries is short which brings a lot of economic losses. In this study, we try to use cool-air ($20{\sim}40^{\circ}C$) or hot-air ($60{\sim}100^{\circ}C$) to produce semi-dried raspberries with extended shelf life, and to determine the best method for improving fruit quality by minimizing nutrient losses during drying processes. The effects of process variables (drying temperature and processing time) on the quality of final dried raspberries were investigated. Response surface methodology was employed to establish statistical models for simulating the drying processes, and the moisture residue content and the loss ratios of total phenolic content (TPC), vitamin C (VC), and ellagic acid (EA) that result from the drying processes of raspberries using either hot or cool-air were predicted. Superimposed contour plots have been successfully used in the determination of the optimum zone within the experimental region. Optimal conditions determined for achieving minimal losses of TPC, VC, and EA, and a final moisture residue of 45% using the hot-air drying process were a drying temperature of $65.75^{\circ}C$ and a processing time of 4.3 hr. While for the cool-air process, the optimal conditions predicted were $21.3^{\circ}C$ and 28.2 hr. Successful application of response surface methodology provided scientific reference for optimal conditions of semi-drying raspberries, minimizing nutrient losses and improving product quality.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.517-522
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• 1994

Three experiments were carried out to evaluate the fermentation process and subsequent nutritional quality of silage made from dried and fresh barley straw with and without the addition of wet brewers' grains. The treatments were: 1 kg of dried straw with 600 g of water but no wet brewers' grains (I - 0) as a control, and the same straw mixed with 2 kg (I - 2), 3 kg (I - 3), 4 kg (I - 4), or 5 kg (I - 5) of wet brewers' grains as treatments in Experiment I; and 2 kg of fresh straw without wet brewers' grains (II - 0) as a control, and the same fresh straw mixed with 2 kg (II - 1), 4 kg (II - 2), 6 kg (II - 3), or 8 kg (II - 4) of wet brewers' grains as treatments in Experiment II. Each material prepared was ensiled in 5 L (vinyl) bag silos, and the silos placed in a chamber of $21^{\circ}C$ for 10 (Exp. I) or 7 (Exp. II) months. The fermentation quality and nutritive value of the barley straw silages produced were markedly improved by mixing them with wet brewers' grains. Increasing levels of wet brewers' grains caused on increase in fermentation quality. The in vitro dry matter digestibility of silages was also increased by adding wet brewers' grains. Two semi scale pilot silages, experiment III, prepared from dried and fresh barley straw mixed with wet brewers' grains were fed to wether sheep. These silages, which contained 50% barley straw and 50% wet brewers' grains by dry weight, were moderate apparent digestibility and supplied of about 50% TDN and DCP.

• Food Science and Preservation
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• v.14 no.6
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• pp.591-597
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• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).

• Journal of computational fluids engineering
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• v.13 no.1
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• pp.28-34
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• 2008

A particle method recognized as one of the gridless methods has been developed to investigate the nonlinear free-surface motions interacting to the structures. The method is more feasible and effective than convectional grid methods for solving the non-linear free-surface motion with complicated boundary shapes. The right-handed side of the governing equations for incompressible fluid, which includes gradient, viscous and external force terms, can be replaced by the particle interaction models. In the present study, the developed method is applied to the dam-broken problem on dried- and wet-floor and its adequacy will be discussed by the comparison with the experimental results.

• 한국전산유체공학회:학술대회논문집
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• 2007.10a
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• pp.258-263
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• 2007

A particle method recognized as one of the gridless methods has been developed to investigate the nonlinear free-surface motions interacting to the structures. The method is more feasible and effective than convectional grid methods for solving the non-linear free-surface motion with complicated boundary shapes. The right-handed side of the governing equations for incompressible fluid, which includes gradient, viscous and external force terms, can be replaced by the particle interaction models. In the present study, the developed method is applied to the dam-broken problem on dried- and wet-floor and its adequacy will be discussed by the comparison with the experimental results.

• 한국정보디스플레이학회:학술대회논문집
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• 2002.08a
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• pp.639-642
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• 2002

A new PDP barrier rib formation technique was investigated utilizing transparent soft maid made of silicon resin. Transparent soft mold was fabricated by pouring a silicone resin into the base mold made with photosensitive glass. The photosensitive barrier rib paste was coated on the glass substrate and dried in a 90 $^{\circ}C$ convection oven for 20min. The transparent soft mold was pressed on top of the semi-dry barrier rib layer and then irradiated with a UV lamp to a total dose of $900{\sim}1000mJ/cm^2$ The soft maid was then removed from the pressed barrier rib by winding up and fine pattern of barrier rib was obtained. The photosensitive barrier rib paste makes the demolding easy due to reduced interfacial forces and shrinking of paste materials.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.181-184
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• 2004

This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately $10^6\;CFU/cm^2$) was tested in broth, spore suspension, and inoculated jerky. $D_{10}$ values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.131-138
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• 1985

The preservative effect of modified-atmosphere storage on the shelf-life of packed semi-salted and dried mackerel, Scomber japonicus, was examined. The semi-salted and dried mackerel fillets were packed in laminated plastic film bags (polyester/nylon/casted polypropylene: $12{\mu}m/15{\mu}m/60{\mu}m,\;15{\times}16cm$) filled with air (control, C), nitrogen gas (N), deoxygenized air (O) prepared by using free-oxygen absorber enclosed in the bag, in vacuum(V), and stored at $5^{\circ}C$. The quality of packed sample during the storage were examined in terms of viable cell counts of bacteria, thiobarbituric acid(TBA) value, perozide value(POV), volatile basic nitrogen(VBN), trimethylamine(TMA), adenosine triphosphate(ATP) and its related compounds and sensory evaluation. The results obtained are as follows: The pH of all the samples was in the range of $6.1{\pm}0.2$, and the contents of VBN and amino nitrogen of them increased during storage. In color values, L value(lightness) decreased while a and b values (red and yellow) revealed a tendency to increase during storage. The viable cell counts of the control sample(C) increased to $3.0{\times}10^6/g$ after 15 days storage but those of the other samples(V, N and O)were in the range of $2{\sim}6{\times}10^5/g$ after 20 days storage. The content of TMA increased during storage, but the histamine content showed a little change during storage and its content of all samples were less than 16 mg/100g. The inosinic acid(IMP) was rapidly degraded while inosine and hypoxanthine increased during storage. The TBA value of the control(C) reached a peak in 9 days and then decreased gradually while that of the sample(O) showed a little change during storage. The changes in POV of all the samples during storage showed a similar tendency to the TBA value. Fatty acid composition of raw mackerel consists of $35.6\%$ of saturated acid, $30.3\%$ of monoenoic acid and $34.2\%$ of polyenoic acid. The major fatty acid of the sample products were oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$), docosahexaenoic acid($C_{22:6}$). The contents of polyenoic acid such as $C_{22:6},\;C_{20:5}$ decreased during storage while the other fatty acids showed a little change. From the results of sensory evaluation, the shelf-life of the control sample(C) was about 7 days and that of sample(V), (N) and (O) was about 15 days. It was concluded that deoxygenized atmosphere(free-oxygen absorber enclosed in the bag) was a good condition for preserving the quality of semi-salted and dried mackerel.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.