• Korean Journal of Materials Research
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• v.16 no.9
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• pp.533-537
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• 2006

The effects of binary solvent mixtures with various ratios of toluene and ethanol on the properties of slurries and green sheets were investigated. Viscosity of slurry was changed by varying the ratio of solvent mixture which affected the solubility of binder. The relative solvency behavior of a solvent mixture could be predicted with the Hildebrand solubility parameter(${\delta}$) and hydrogen bonding index( ${\gamma}$). The minimum viscosity, the best dispersion of binder, was reached at the composition of toluene:ethanol=4:6, which corresponded to our forecast. The mechanical properties of green sheets related to evaporation of solvents were influenced by the composition of the solvent mixture. At the azeotrope the skin was formed on a drying cast during the drying process because of fast evaporation. At a range of concentrations over 50wt% toluene, green sheets could not be fully dried at low temperature due to excessive toluene. The mechanical properties of green sheets were excellent at the azeotrope-like composition of toluene:ethanol=4:6 which has a little excess of toluene over the azeotrope.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.418-423
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• 2006

Egg white powders (EWPs) were produced after pH adjustment (PH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness. Significantly higher consistency index for reconstituted EWP-6.5 indicates unfolding of egg white protein was substantially increased in EWP-6.5. Decreased a-helix content in EWP-6.5 was confirmed by circular dichroism spectral analysis. These results indicate pH adjustment prior to spray-drying leads to structural changes in egg white proteins, significantly affecting major functionalities of EWP.

• Journal of Powder Materials
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• v.30 no.6
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• pp.493-501
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• 2023

This study aimed to develop a solid self-nanoemulsifying drug delivery system (solid-SNEDDS) to enhance the formulation of ketoconazole (KTZ), a BCS Class II drug with poor solubility. Ketoconazole, which is insoluble above pH 3, requires solubilization for effective delivery. This SNEDDS comprises oil, surfactant, and co-surfactant, which spontaneously emulsify in the gastrointestinal tract environment to form nanoemulsions with droplet sizes less than 100 nm. The optimal SNE-vehicle composition of oleic acid, TPGS, and PEG 400 at a 10:80:10 weight ratio was determined based on the smallest droplet size achieved. This composition was used to prepare liquid SNEDDS containing ketoconazole. The droplet size and polydispersity index (PDI) of the resulting liquid SNEDDS were analyzed. Subsequently, solid-SNEDDS was fabricated using a spray-drying method with solidifying carriers such as silicon dioxide, crospovidone, and magnesium alumetasilicate. The physicochemical properties of the solid-SNEDDS were characterized by scanning electron microscopy and powder X-ray diffraction, and its solubility, droplet size, and PDI were evaluated. In particular, the solid-SNEDDS containing ketoconazole and crospovidone in a 2:1 weight ratio exhibited significantly enhanced solubility, highlighting its potential for improved medication adherence and dissolution rates.

• Food Science and Preservation
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• v.20 no.6
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• pp.894-898
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• 2013

This study was performed to provide the basic data for the prediction of the usefulness of onion with cold tolerance cultivated in Kangwon. The physicochemical properties and antioxidant activity of freeze-dried and hot-air-dried (40 and $60^{\circ}C$) onions were investigated. The moisture content of the raw onion was 90.55%. The crude protein and crude fat contents of the freeze-dried onions were slightly higher than those of the hot-air-dried onions ($40^{\circ}C$ and $60^{\circ}C$). As for the color values, the freeze-dried onion powder was highest in lightness (77.19), and the $60^{\circ}C$ hot air-dried onion was highest in redness (6.09) and yellowness (24.60). Moreover, the color difference (${\Delta}E$) between the freeze-dried and hot-air-dried ($40^{\circ}C$ and $60^{\circ}C$) onion powders was significant. The brown index was lower in the freeze-dried onion than in both hot-air-dried onions. The total phenol content and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of both hot-air-dried onions were higher than those of the freeze-dried onion. These results indicate that the freeze-drying methods protected the physicochemical properties of the onion powder, whereas the hot-air-drying method enhanced the antioxidant activity and the total phenol content of the onion powder.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.352-358
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• 1986

The relationship between weight reduction and rehydration of dehydrofrozen potato was determined. At initial stage of dehydration sliced potato lost moisture rapidly. After drying for 2 hours weight reduction of sliced potato was 56% for Superior var., and 55% for Irish Cobbler. The empirical drying equations were obtained as follows: ${\frac{M-M_e}{M_o-M_e}}={\exp}(-0.4487\;{\theta}^{1.2328})$ and ${\frac{M-M_e}{M_o-M_e}}={\exp}\;(-0.4951\;{\theta}^{1.1949})$ for Irish Cobbler and Superior, respectively, where $M_o$, $M_e$, and M are dry base moisture content(%) of initial, equilibrium and at time ${\theta}$ in hour, respectively. With the decrease of weight above 50%, the rehydration rate decreased sharply and the color index L value also decreased while a and b increased. Lightness of dehydrofrozen potato decreased slightly and rehydration rate remained constant during storage at $-18^{\circ}C$. The sulfite treatment led to increase of L value and decrease of a and b values.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Food Science and Preservation
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• v.24 no.7
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• pp.957-964
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• 2017

The purpose of this study was to determine the optimum spray drying conditions of soft persimmon latte using response surface methodology that is a statistical procedure used for optimization studies. A central composite design was applied to investigate the effects of independent variables, inlet temperature ($X_1$), air flow rate ($X_2$), and feed flow rate ($X_3$), on responses such as yield, water absorption index, and total phenolic compounds. Statistical analysis revealed that independent variables significantly affected all the responses. A maximum yield of 8.11 g was obtained at $90^{\circ}C$ of $X_1$, 51.82 mL/min of $X_2$ and 7.00 mL/min of $X_3$. A minimum water absorption index of 0.58 was obtained at $101^{\circ}C$ of $X_1$, 60.00 mL/min of $X_2$ and 17.00 mL/min of $X_3$. A maximum total phenolic compounds of $298.02{\mu}g/mL$ was obtained at $90^{\circ}C$ of $X_1$, 43.33 mL/min of $X_2$ and 17.00 mL/min of $X_3$. In conclusion, the best spray drying conditions were as follows: $X_1$, $90^{\circ}C$; $X_2$, 53 mL/min; $X_3$, 17 mL/min. Under those optimal conditions, the powder's yield (7.46 g), water absorption index (0.54), and the content of total phenolic compounds ($294.75{\mu}g/mL$) were estimated.

• Korean Journal of Poultry Science
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• v.13 no.2
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• pp.167-172
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• 1986

Chromosome size, number and shape were studied by the centromeric index, the arm ratio and the relative length of chromosome. The chromosomes of 50 early chick embryos which were derived from a pure line of Single Comb White Leghorns were examined. Using a colchicine, hypotonic treatment, fixation and air-drying technique, the clear prometaphase figures were obtained from the whole embryo. The results of the present investigation of chromosome pairs were as follows, 1. Pair 1 and 2; metacentric and submetacentric chromosomes which could be clearly distinguished from each other by size. 2. Pair 3 and 4: acrocentric chromosomes of similar length but the 4th pair had a distinct short arm which was not present in the 3rd. 3, Pair 5; metacentric sex chromosomes, 2 chromosome had relative 5th length but the W chromosome had slightly shorter length than 7th pair of chromosomes. 4. Pair 6; acrocentric chromosomes similar in shape to pair 3 but of little more than half the size. 5, Pair 7 and 8; acrocentric chrocentric but the 7th pairs had a definite short arm. 6. Pair 9; similar length to the 7, 8 pairs but had a medially placed centromere. 7. microchromosomes of 30 pairs ; nearly all acrocentric chromosomes which appeared as paired dots. The total number of diploid was appeared to 72-78. But a number of observations presented the total diploid number in 78 (58%). The inconstancy in number observed in this study was presumably due to the minute size of the microchromosomes. Thus, the modal numbers for the diploid chromosome was at least 78.