• Food Engineering Progress
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• v.13 no.2
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• pp.105-109
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• 2009

The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L$^{*}$-value but lower a$^{*}$-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.245-251
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• 2001

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.619-624
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• 1999

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for $3{\sim}4\;days$. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying $2\;(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $60^{\circ}C$. During microwave vacuum drying 1 or 2, the sample reached $60^{\circ}C$ much faster (within 5 min) and was dried much faster ($2{\sim}3\;hrs$ than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest ${\alpha}-amylase$ activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1582-1588
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• 2011

Caposiphon fulvescens was dried by the hot-air (50$^{\circ}C$), vacuum (50$^{\circ}C$), and freeze drying methods. The green alga contained high proportions of carbohydrates (38.10~41.54%), ash (31.86~33.28%), and crude proteins (17.46~23.03%) regardless of the drying methods used to prepare the sample. The total sugar contents of the hot-air and vacuum dried samples were higher than that of the freeze dried sample (p<0.05). Vitamin C content of the freeze dried sample was higher than that of either the hot-air or vacuum dried samples (p<0.05). The major amino acids were glutamic acid, proline, and aspartic acid, which amounted to 33.34~34.80% of the total amino acid content depending on the drying methods used. Total mineral content of either the hot-air or vacuum dried samples was significantly higher than that of the freeze dried sample (p<0.05). Regardless of the drying methods, Na, K, Mg, Ca, and P were the most abundant elements in the samples while trace elements were identified as Fe, Mn, Zn, and Cu.

• Journal of Conservation Science
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• v.28 no.2
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• pp.95-99
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• 2012

The compressive strength of PEG along processing concentration and solvent is willing to be measured and proper processing condition for exhibition and storage is also willing to be measured by comparing with dimensional stability. In the advanced research of setting PEG-preprocessing concentration & solvent for freeze drying of waterlogged archaeological wood of high water content, vacuum freeze drying showed the highest dimension stability after 40% PEG-preprocessing of aqueous solution. In this study, the compressive strength increased in proportion of processing concentration and water showed the relatively-higher compressive strength than t-butanol regarding solvent. Especially, it showed that there is no big strength difference between PEG 40% and PEG 50% in aqueous solution by 6.6%(16kgf/$cm^2$). According to the above results, it was recognized that it is most effective to implement freeze drying after 40% PEG-preprocessing when want to dimensional stability and compressive strength simultaneously.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

• Journal of Conservation Science
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• v.27 no.1
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• pp.91-100
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• 2011

This study is to examine the PEG concentration, and drying humidity and drying periods of humidity-controlled drying(HCD) for conservation of waterlogged woods(Pinus densiflora S. et Z.), and dimension stability of HCD were compared with those of air-drying and vacuum freeze-drying(VFD). Dimension stability of vacuum freeze-drying was the most excellent, i.e., PEG crystal was uniformly distributed in woods. Increasing concentrations of PEG, dimension stability of HCD was increased and drying periods decreased. Dimension stability of HCD after the treatment with the high concentration(70%) of PEG soaking was similar to those of VFD after the treatment with the low concentration(40%) of PEG soaking. In conclusion, high concentration(about 70% in water) PEG solution was the most suitable as a pre-treatment for HCD of waterlogged woods. However, drying should be maintained with enough high humidity and longer period.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.350-356
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• 1988

A pilot plant scale freeze dryer was designed and manufactured and its performance was tested. Freezing capacity of water vapor in the developed freeze dryer was 8㎏/batch and heating and defrosting methods were conduction and hot gas types, respectively. And exhausting time of vacuum pump was 7-8 minutes and temperature of cold trap was kept below $-50^{\circ}C$. In the freeze drying of fruits and vegetables, its optimum and maximum drying capacities were 2 and 4㎏/batch, respectively. Performance of the new freeze dryer was compared quite well with a foreign made freeze dryer.

• Journal of Life Science
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• v.10 no.3
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• pp.229-235
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• 2000

The absorption characteristics of Korean yam powder according to different drying methods were investigated. The physical properties of yam powder by different drying methods were showed the biggest porosity in freeze drying sample, while the smallest in hot air drying sample. No difference was founded in proximate compositions of yam powder by various drying methods. The amount of total phenolic compound and Vit C were showed the bigger decrement in freeze dried sample than other drying methods. The time reaching to equilibrium moisture content were determined in 12 days. Monolayer moisture contents were predicted to 0.0508∼0.0588 by BET equation and 0.0705∼0.0811 g H2O/g solid by GAB equation. BET equation for isothermal absorption curve showed over 0.95 R-square for every drying methods. GAB equation showed over 0.99 in vacuum and freeze drying but a poor R-square in hot air drying.