• Journal of Mushroom
• /
• v.6 no.3_4
• /
• pp.126-130
• /
• 2008

The combination ratio of oyster mushroom cultivation supplements have used poplar sawdust(PS) 50% : beet pulp(BP) 30% : cotton seeds meal(CS) 20%. we substituted cotton seeds meal and beet pulp for food by-product dried wastes(DW) 10, 20. 30% respectively. In case of mixing with DW 10% except from BP, mycelial growth was inhibited a little, but mycelial density was accelerated. The more DW contents increase, the more mycelial growth was inhibited, but mycelial growth was accelerated a little, respectively. In case of mixing with DW except from CS, mycelial growth was similar to control almost. In case of mixing with DW except from CS and BP, mycelial growth was inhibited remarkably. CHUNCHU variety developed resistance to developed than SUHAN variety.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.597-603
• /
• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of the Korean Ceramic Society
• /
• v.41 no.5
• /
• pp.353-358
• /
• 2004

Spray drying is a unique drying process for powder production. Spray dried product must be free-flowing in order to fill the pressing dies rapidly, especially in the ceramic production. The important powder characteristics are; the particle size distribu-tion and moisture content of the finished product that can be estimated and adjusted by the spray dryer operation, within limits, through regulation of atomizer and drying conditions. In order to estimate the moisture content of the resultant dried product, we modeled the control system of the drying process using two different Artificial Neural Network (ANN) approaches, namely the Back-Propagation Multiplayer Perceptron (BPMLP) algorithm and the Radial Basis Function (RBF) network. It was found out that the performance of both of the artificial neural network models were quite significant and the total testing error for the 100 data was 0.8 and 0.7 for the BPMLP algorithm and the RBF network respectively.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.15-19
• /
• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

• Fisheries and Aquatic Sciences
• /
• v.26 no.9
• /
• pp.535-547
• /
• 2023

Sea cucumbers (Holothuria scabra), also known as beche-de-mer, are highly valued as a luxurious food item and have been utilized as a traditional tonic food in various Asian countries for centuries. The body walls of sea cucumbers are the main edible part, which are primarily composed of glycosaminoglycan (GAG). The rehydration of dried sea cucumber is a crucial step prior to further processing. The aim of this study was to assess the impact of ultrasound-assisted rehydration (UAR) on the quality of dried sea cucumbers. The experiment used four different rehydration methods, including conventional methods at 27℃ (KV27℃) and 15℃ (KV15℃), as well as a combination of ultrasound at 27℃ with conventional at 15℃ (UAR27 + KV15℃) and ultrasound at 15℃ with conventional at 15℃ (UAR15 + KV15℃). Results indicated that the rehydration rate (RR) was significantly affected by both the rehydration method and the temperature used (p < 0.05). UAR27 + KV15℃ was identified as the most effective method in terms of rehydration behavior and quality characteristics of dried sea cucumber, with a RR of 0.58 ± 0.53 gH₂O/hour and reduced rehydration time of up to 28 hours. Moreover, the UAR27 + KV15℃ method demonstrated superior rehydration potential, nutritional value (proximate composition and sulfate content), color, lower energy, and microstructure properties compared to the other methods. The sulfate content and yield of sulfated GAGs were determined to be 89.4 mg/g and 52.8 ㎍/g, respectively. Confirmation of the absorption band of the sulfate group showed the presence of 3-N-acetyl galactosamine at a wavelength of 1,269 cm^-1 and C-O-S at 860 cm^-1. The sea cucumbers treated with UAR exhibited a GAG content approximately 2.9 times higher than those rehydrated with the conventional method. Eventually, the combination of UAR at 27℃ with conventional at 15℃ methods can significantly accelerate the rehydration of sea cucumber without negatively affecting its physical quality properties.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.997-1011
• /
• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• Journal of Environmental Science International
• /
• v.17 no.11
• /
• pp.1227-1233
• /
• 2008

The effect of freeze drying and fixatives in post-treating freeze drying on the morphological properties of the rose (Rosa hybrida L.) petal were investigated for the production of high quality of freeze dried rose. The morphology including form and color of the dried flowers of cut rose were depended on the drying methods. The drying time was extended due to their density and water content, and was shorter in the freeze drying than that in the natural and hot air drying. Freeze dried process for dried flowers took 2 days in a freeze dryer and did not cause shrinkage or toughening of rose petal being dried, preserving its natural shape and color. The diameter of freeze dried flowers showed little reduction compared to fresh flowers. In Hunter color values of petals of freeze dried flowers, L and a values were high and showed little variations in comparison to fresh petals. Freeze drying led to a noticeable increase in anthocyanin contents in petals, suggesting that anthocyanin contents play an important role in the acquisition of freezing tolerance. Exposure of flowers to freeze drying was accompanied by an increase in the carotenoid content. In the post-treating freeze drying, epoxy resin, a fixative, applied alone or in combination to petals of freeze dried flowers showed efficient coating for the protection from humidity and sunlight. Combined application of epoxy and acetone to freeze dried petals permitted maintenance of natural color and excellent tissue morphology, showing color stability and shiny texture in surface of petals. These findings suggest that application of fixatives to freeze dried rose petals improves the floral preservation and epoxy coating provides good quality in the freeze dried flower product.

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

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.318-323
• /
• 2003

This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majoity of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid, oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.

• Korean Journal of Poultry Science
• /
• v.15 no.1
• /
• pp.45-51
• /
• 1988

This experiment was conducted to determine yolk addition level for manufacturing the seasoned yolk Products. They were Prepared with 0, 10, 20, 40% yolk content in conduction with fish meat faste and spices. Yolk mixture was cooked at $90^{\circ}C$ for 1 hour and then dried with hot air at 5511 for 5 hours. The texture of non-dried seasoned product added with 10% yolk was remarkably increased as compared with any other treatment. For the drying process of seasoned yolk product, the more addition of egg yolk to the mure resulted in a slight difficulties on drying. As yolk level increased in dried seasoned product (egg jerky), moisture and fat content increased whereas protein and total amino acid content decreased. Most of amino acid except leucine, isoleucine and phenylalanine decreased by increasing level of egg ye The Predominant amino acids were glutamic acid, aspartic acid and lysine but only small amount of proline was detected in each treatment. Results of experiment indicated that yolk could be used up 20% level in view of physicochemical and sensory quality in seasoned products.