• Title/Summary/Keyword: hot air drying

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Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -2. Processing Conditions for Seasoned-Dried Pacific Saury Treated with Liquid Smoke-

  • Cha Yong-Jun;Park Sung-Young;Jeong Eun-Jeong;Chung Yeon-Jung;Kim So-Jung
    • Fisheries and Aquatic Sciences
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    • v.4 no.4
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    • pp.238-245
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    • 2001
  • Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

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A study on the color controlled of painter's work (페인트 도장공사의 색관리에 관한 연구)

  • Shim, Myung-Sup;Lee, Hyun-Jeong
    • Journal of the Korea Institute of Building Construction
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    • v.3 no.1
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    • pp.107-114
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    • 2003
  • This study aims to find methods that prevents aging of buildings paint coating and that limits defects in construction. Defects in painting can occur in four stages: pure paint, during painting, after the paint coating has dried, and after some period of time has passed after coating. Paint may become bad due to precipitation of pigments, formation of membranes, and seeding during manufacturing. Therefore, it is important that the paint is well mixed and kept airtight at a cool, dark place. Indents, paint brush strokes, orange peel, separation of colors, and paint running and spreading during the paint work process can be prevented by using high quality materials and applying a high-level of construction method. After the paint coating has dried, boiling, yellowing, poor drying, poor bonding, and/or glen deficiency may occur. These are influenced by the levels of cleanness of the dried product, drying temperature and hydration. Then, when the coating has been left dried for some period of time, cracking, peeling, scaling, swelling, discoloring, and/or rusting may develop due to the ultraviolet and contaminants in the air. Since these defects occur due to inappropriate construction schedule and/or hot and humid condition, one must use weatherproof materials. Furthermore, poor paint color may be caused by contamination in the sample plate, discoloration, and/or discrepancies in colors which are due to material differences, level of glossiness, degree of dispersion, dual color property of metallic colors, precipitation of pigments, etc. One should achieve reduction in construction cost and effectiveness in paint work by limiting contaminations in the construction site and strictly observing to construction regulations.

Effect on Qualities of Italic as the Degree of Sunlight Exposure after Harvest (수확 후 광 노출이 삼백초 품질변화에 미치는 영향)

  • Kim In-Jae;Kim Min-Ja;Yun Tae;Park Sung-Gue;Lee Woo-Young;Hong Seong-Su;Hwang Bang-Yeon;Nam Sang-Young
    • Korean Journal of Plant Resources
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    • v.18 no.3
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    • pp.505-511
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    • 2005
  • This study was carried out to obtain the basic information for quality changes according to degree of exposed sunlight after harvest of aerial part in Saururus chinensis Baill. Top part harvested was exposed to sunlight from 0 to 3 hours with 1-hour interval, and was dried at $50^{\circ}C$ hot air. The values were higher at shorter time of sunlight exposure, while the opposite is the true to the a values. The b and c values were high at 2-hour exposure before drying. Those were higher at shorter time of sunlight exposure after drying, but showed opposite tendency in tang-jeon. The contents of rutin and quercitrin, and astringency were greater at shorter time of sunlight exposure. Preference of quality and tang-jeon showed similar tendency with those.

Studies on the Processing of Seasoned Product Containing Egg Yolk. (난황을 이용한 조미제품 제조에 관한 연구)

  • 이성기;유익종;김영명
    • Korean Journal of Poultry Science
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    • v.15 no.1
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    • pp.45-51
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    • 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.

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Quality Attributes of Korean Red Pepper According to Cultivars and Growing Areas (한국산 고추의 품종 및 재배지역에 따른 품질 특성)

  • Shin, Hyun-Hee;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.296-300
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    • 1991
  • Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of $7.0{\sim}9.4\;cm$ total weight, $1.2{\sim}3.1\;g$, capsaicin content, $11.5{\sim}45.0\;mg%$, dihydrocapsaicin content, $8.5{\sim}35.1mg%$, and redness (absorbance at 460 nm), $6,270{\sim}7,810$ conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.

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Antioxidant activity and antimicrobial activity of the grasshopper, Oxya chinensis sinuosa (벼메뚜기의 항산화 효과와 항균 활성)

  • Kim, Hyun Jin;Kang, Sung Ju;Kim, Seon Gon;Kim, Jung Eun;Koo, Hui Yeon
    • Journal of Sericultural and Entomological Science
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    • v.53 no.2
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    • pp.130-134
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    • 2015
  • In this study, to confirm the physiological activity of the grasshopper (Oxya chinensis sinuosa) antioxidant activity, antimicrobial activity, thermal stability of the antimicrobial substance, pH stability, total polyphenol content of the adult grasshopper was measured. Antibacterial activity in accordance with the extraction solvent showed a strong antibacterial activity in a mixed solvent of ethanol for the E. coli strain. Antimicrobial activity in $40^{\circ}C$ hot air drying and a freezedried condition was the highest and there was no difference in the gender. Antibacterial substance was stable to heat and pH. Antioxidant activity of the grasshopper exhibited a high activity in the 50% and 70% ethanol extract. Total polyphenol content was the 12 ~17 mg / 100 g and there was not great difference according to the drying conditions and gender.

Aroma Characteristics of Pholiota adiposa (Geumbongi) with Different Drying Methods (건조방법에 따른 검은비늘버섯의 향기특성)

  • Yoon, Hyang-Sik;Oh, Eun-Hee;Joo, Seon-Jong;Kim, Ki-Sik;Jeong, Eun-Kyeong;Chang, Who-Bong;Kim, Sook-Jong
    • Korean Journal of Food Science and Technology
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    • v.36 no.4
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    • pp.553-557
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    • 2004
  • Aroma compounds in Pholiota adiposa were extracted by simultaneous distillation and extraction (SDE), and 41 compounds were identified by GC-MS, including eleven alcohols, eight aldehydes, four esters, four ketones, nine alkans, and five miscellaneous compounds. Major aroma compounds included hexanal (8.55%), n-heptaldehyde (13.02%), 2-pentyl furan (4.82%), benzeneacetaldehyde (3.34%), (E,Z)-2,4-decadienal (3.06%), and hexacosane(5.04%). Drying method was applied to aroma compounds of Pholiota adiposa extracted by solid phase microextraction and identified by GC-MS. As hot air-drying temperature increased, peak areas (%) of 2-phenylethanol and benzeneacetaldehyde decreased, whereas those of 2(5H)-furanone (0.16%), 2H-1-benzopyran-2-one (7.63%), 2-acetylpyrrole (5.49%), and 4-phenyl-pyridine (5.61%) increased significantly at $70^{\circ}C$.

Effect of Drying Methods of Rice Flour on Growth Properties of Bacillus cereus and Enterobacter sakazakii (쌀가루의 건조방법에 따른 Bacillus cereus와 Enterobacter sakazakii 생육 억제 특성)

  • Choi, Bong-Kyu;Park, Shin-Young;Ha, Sang-Do;Kum, Jun-Seok;Lee, Hyun-Yu;Park, Jong-Dae
    • Korean Journal of Food Science and Technology
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    • v.39 no.3
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    • pp.295-298
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    • 2007
  • In order to sterilize Bacillus cereus and Enterobacter sakazakii in rice flour, hot-air drying ($65^{\circ}C$/15 min, HT) and microwave drying (700 watt/30 sec, MT) treatments were evaluated and a storage study performed. Color changes (${\Delta}E$) appeared to be less in the MT rice flour than in HT treated rice flour. The effectiveness of the MT treatment showed reduced growth rates for B. cereus (0.54 log CFU/g) and E. sakazakii (1.45 log CFU/g). The populations of B. cereus in the control (NT) rice flour greatly increased during storage at 4, 10 and $20^{\circ}C$ as storage times increased. However, the growth of B. cereus was minimized in the MT rice flour. In conclusion, MT treatment is considered to be a good drying method when substituted for HT treatment to assure microbial safety in rice flour.

The Effect of Far Infrared Ray-Vacuum Drying Having Reflection and Dispersion Functions on the Quality Changes of Dried-Rehydrated Food (반사 및 분산 기능을 가진 원적외선-진공 건조에 의한 건조복원식품의 품질변화)

  • Lee, Jin-Won;Sung, Ki-Seok;Park, Jang-Woo
    • The Korean Journal of Food And Nutrition
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    • v.25 no.3
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    • pp.538-545
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    • 2012
  • The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.

A Study on Real-Time Monitoring for Moisture Measurement of Organic Samples inside a Drying Oven using Arduino Based on Open-Source (오픈 소스 기반의 아두이노를 이용한 건조기 내 유기 시료의 실시간 수분측정 모니터링에 관한 연구)

  • Kim, Jeong-hun
    • Journal of Venture Innovation
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    • v.5 no.2
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    • pp.85-99
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    • 2022
  • Dryers becoming commercially available for experimental and industrial use are classified to general drying oven, hot-air dryer, vacuum dryer, freezing dryer, etc. and kinds of them are various from the function, size and volume, etc. But the moisture measurement is not applied although it is important factor for the quality control and the performance improvement of products, and then now is very passive because the weight is weighed arbitrarily after dry-end. Generally the method for measuring moisture is divided by a direct measurement method and a indirect measurement method, and the former such as the change of weight or volume on the front and rear of separation of moisture, etc. is mainly used. Relatively a indirect measurement is very limited to apply due to utilize measurement apparatuses using temperature conductivity and micro-wave etc. In this research, we easily designed the moisture measurement system using the open-source based Arduino, and monitored moisture fluctuations and weight profiles in the real-time without the effect of external environment. Concretely the temperature-humidity and load cell sensors were packaged into a drying oven and the various change values were measured, and their sensors capable to operate 60℃ and 80℃ were selected to suitable for the moisture sensitive materials and the food dry. And also the performance safety using the organic samples of banana, pear, sawdust could be secured because the changes of evaporation rate as the dry time and temperature, and the measurement values of load cell appeared stable response characteristics through repeated experiments. Hereafter we judge that the reliability can be improved increasingly through the expansion of temperature-humidity range and the comparative analysis with CFD(Computational Fluid Dynamics) program.