• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

• Food Science and Preservation
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• v.6 no.1
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• pp.55-60
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• 1999

A three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of banana. The moisture loss, solid gain, weight loss and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Color difference and titratable acidity were decreased by higher concentration. Sweetness was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. The regression models showed a significant lack of fit (p>0.5) and were highly significant with satisfying values of R2. To optimize osmotic dehydration, based on surface response and contour plots, superimposing the individual contour plots for the response variables. the optimum conditions for this process wire 26$^{\circ}C$, 44 $^{\circ}$brix and 2 hrs for moisture content, sweetness and color difference are less than 72%, 24 obrix and 10 degree.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.903-907
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• 1998

Mass transfer characteristics during osmotic dehydration of mushrooms(Agaricus bisporus) in sugar solution were studied as a function of sugar concentration, immersion time and temperature, and the effect of osmotic dehydration on browning inhibition of air-dried mushrooms was also evaluated. Increasing the sugar concentration, immersion time and temperature increased moisture loss, sugar gain, molality and rate parameter. The changes of sugar gain and rate parameter were more significantly affected by concentration than by temperature of sugar solutions, while 1$0^{\circ}C$ increase in temperature or 10 Brix increase in concentration had the same effect on water loss. Water loss, sugar gain, molality were rapid in the first period of osmotic dehydration especially in the case of higher concentration and temperature of sugar solutions. Effects of osmotic dehydration in sugar solution(60 Brix, 8$0^{\circ}C$) with 18 min of immersion time(O.D.=0.099) rior to air dehydration on browning inhibition of dried mushrooms were more significant than blanching in water(8$0^{\circ}C$) with the same immersion time(O.D.=0.330) and the control (O.D.=0.559).

• Nuclear Engineering and Technology
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• v.56 no.3
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• pp.1091-1099
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• 2024

Fluoride-salt-cooled High-temperature Reactor (FHR) is a promising nuclear reactor technology. Among many challenges presented by the molten fluoride salts is the corrosion of salt-facing structural components. Higher moisture contents, in the FLiNaK (LiF-NaF-KF, 46.5-11.5-42 mol%) salt, aggravate intergranular corrosion and pitting for the given alloys. Therefore, several thermal dehydration tests of FLiNaK salt were performed with a batch size suitable for thermal-hydraulic experiments. Thermogravimetric Analysis (TGA) was performed for the three constituent fluoride salts individually. Preliminary thermal dehydration plans were then proposed for NaF and KF salts based on the TGA curves. However, the dehydration process may not be required for LiF since its low mass loss (<1.3 wt%). To evaluate the performance of these thermal dehydration plans, a batch-scale salt dehydration test facility was designed and constructed. The preliminary thermal dehydration plans were tested by varying the heating rates, target temperature, and holding time. The sample mass loss data showed that the high temperatures (>500 ℃) were necessary to remove a significant amount of moisture (>1 wt%) from NaF salt, while relatively low temperatures (around 300 ℃) with a long holding time (>10 h) were sufficient to remove most of the moisture from KF salt.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.398-406
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• 2010

The purpose of this study was to determine the optimal mixing ratios for three different concentrations of maltodextrin, dehydration time, and cutting thickness to prepare gingers using molecular press dehydration (MPD) through response surface methodology (RSM) based on the dehydration rate, rehydration rate, and a sensory evaluation. As maltodextrin concentration increased, dehydration rate, rehydration rate, external, flavor, texture, overall acceptability of the gingers tended to be high, and the color tended to be low. As the dehydration time and cutting thickness increased, dehydration rate, rehydration rate and the sensory evaluation of the gingers tended to be high. The maltodextrin concentrations were 70-82%, dehydration time was 5.2-9.2 hr, and cutting thickness levels were 1.0-1.2 mm. The optimal mixing ratios, maltodextrin concentration, dehydration time, and cutting thickness for manufacturing the best quality of gingers using molecular press dehydration were 76%, 7.2 hr, and 1.1 mm, respectively.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.866-871
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• 1997

This study was carried out to determine the effect of osmotic dehydration as pretreatment on the qualities of dried cherry-tomatoes. The weight reduction and solid gain in osmosed cherry-tomato were increased by increasing sugar concentration, immersion temperature and time; among three parameters, the immersion temperature affected more than sugar concentration and immersion time did. The moisture content was decreased as increasing sugar concentration, immersion temperature and time, and it was the lowest at the osmotic conditions of 7$0^{\circ}C$, 60$^{\circ}$Brix and 11hr. To determine the optimum processing condition by RSm, the polynomial optimum models were established. The regression models was significant (p<0.05). It was used contour plots to optimize osmotic dehydration. The optimum condition for osmotic dehydration as pretreatments for drying of cherry-tomatoes were immersion temperature of 47~53$^{\circ}C$, sugar concentration of 39~43$^{\circ}$Brix, and immersion time of 7hr, in which process conditions were 78~86% moisture content, 8.5~10$^{\circ}$Brix sugar content and 80~86% weight reduction.

• Journal of the Korean Ceramic Society
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• v.18 no.1
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• pp.35-40
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• 1981

The kinetics of the dehydration of Ha-dong kaolin was studied isothermally at various temperatures. Dehydration rate was measured by thermogravimetry method in the temperature range of 440~50$0^{\circ}C$ and the particle size range of 170~325mesh. The general equation f($\alpha$)=kt, where $\alpha$ is the fraction reacted in the time and the function f($\alpha$) depends on the reaction mechanism, was applied to this reaction. The function, f($\alpha$) was obtained by application of reduced-time plot and plot of lnln (1-$\alpha$) vs. ln (time), and expressed as (1-$\alpha$) ln (1-$\alpha$)+$\alpha$=kt. The dehydration followed the diffusion-controlled reaction model and gave activation energy of 30Kcal/mole.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.21 no.4
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• pp.278-288
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• 2018

Purpose: Dehydration is a paediatric medical emergency but there is no single standard parameter to evaluate it at the emergency department. Our aim was to evaluate the reliability and validity of capillary refilling time as a triage parameter to assess dehydration in children. Methods: This was a prospective pilot cohort study of children who presented to two paediatric emergency departments in Italy, with symptoms of dehydration. Reliability was assessed by comparing the triage nurse's measurements with those obtained by the physician. Validity was demonstrated by using 6 parameters suggestive of dehydration. Comparison between refilling time (RT) and a validated Clinical Dehydration Score (CDS) was also considered. The scale's discriminative ability was evaluated for the outcome of starting intravenous rehydration therapy by using a receiver operating characteristic (ROC) curve. Results: Participants were 242 children. All nurses found easy to elicit the RT after being trained. Interobserver reliability was fair, with a Cohen's kappa of 0.56 (95% confidence interval [CI], 0.41 to 0.70). There was a significant correlation between RT and weight loss percentage (r-squared=-0.27; 95% CI, -0.47 to -0.04). The scale's discriminative ability yielded an area under the ROC curve (AUC) of 0.65 (95% CI, 0.57 to 0.73). We found a similarity between RT AUC and CDS-scale AUC matching the two ROC curves. Conclusion: The study showed that RT represents a fast and handy tool to recognize dehydrated children who need a prompt rehydration and may be introduced in the triage line-up.

• Journal of the Korean Dietetic Association
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• v.27 no.4
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• pp.276-292
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• 2021

There is a dearth of Korean studies on dehydration, one of the health risks for adult women. This study analyzed the subjects of the 2016~2018 National Health and Nutrition Examination Survey (KNHANES) to investigate the relationship between nutrient intake ratios and sedentary time in dehydrated women. Body mass index and waist circumference in the dehydrated group (DG) were significantly higher than the normal group (NG). Intake of other liquids in the DG was significantly higher than in the NG, but total water intake in the DG was significantly lower than in the NG. Compared to the 600 sedentary minutes or more per day group, the odds ratio of dehydration was significantly higher in the less than 300 sedentary minutes per day group (1.871 [95% CI: 1.579~2.215], P<0.001). Compared to the drinking over 6.0 cups of water per day group, the odds ratio of dehydration was significantly higher in the 3 cups or fewer per day (OR [95% CI] is 1.198 times [1.019 to 1.408], P<0.05), and 6.0 cups or fewer group (OR [95% CI] is 1.162 times [1.018 to 1.326], P<0.05). The results of this study showed that the total water intake was relatively lower in the ≥600 sedentary minutes per day group compared to the 300 sedentary minutes per day group, making them more vulnerable to dehydration. The nutrient intake ratios were higher in the dehydration group than in the normal group. In conclusion, emphasis should be placed on the importance of hydration and nutrition education for adult women in the workplace.