• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.669-675
• /
• 2007

Quality characteristics of Kwamaegi (semi-dried saury) prepared by treatment of chitosan-ascorbate (CA) and vacuum drying at $40{\sim}60^{\circ}C$(VDK), and the effect of the Kwamaegi on serum lipid profiles and anti-oxidation-related enzyme activity in rats fed high fat diets were investigated. The preparation periods were $4.5{\sim}8.3$ hr in VDK, while naturally dried Kwamaegi (NDK) took 360480 hr. Total microbe contents of VDK and NDK were $0.2{\sim}0.5$ and 8.2 log CFU/g, respectively. There was no significant difference in amino-nitrogen content. Compared with NDK, the acid and peroxide value, and fishy flavor of VDK40 (dried at $40^{\circ}C$) were significantly lower, and the texture, color and overall acceptability were higher. In animal experiments, weight gain, content of LDL-cholesterol and lipid peroxide, activities of total (T) and O type (O) xanthine oxidase, and the O/T ratio (%) were significantly lower in the VDK40 diet group than in the NDK diet group. The content of HDL-cholesterol in the VDK40 diet group was higher than in the NDK diet group. These results suggest that preparing CA-treated Kwamaegi with vacuum-drying at $40^{\circ}C$ can be applied throughout the year, and may shorten preparation time and improve its microbiological safety and nutritional values.

• Journal of the Korean Wood Science and Technology
• /
• v.32 no.2
• /
• pp.19-25
• /
• 2004

This study was carried out to investigate a radial distribution of moisture contents (MCs) within a log cross section (LC) during oven-drying of 3 mm-thick circumferential slices cut from several domestic softwoods LCs.For Korean red pine, drying rate of sapwood slices during oven-drying represented much higher values than that of heartwood slices, and so sapwood with higher green MC early reached below fiber saturation point (FSP) rather than heartwood did. However, this distribution of moistures did not last for long duration. For Japanese larch, green MC of sapwood was approximately three times higher than that of heartwood. This similar distribution in MC was lasted until about 20% average MC. The MC was around uniform throughout the sapwood of Ginkgo when green and during oven-drying, although it was somewhat fluctuated. For Japanese cedar, the heartwood with so low moistures around FSP would begin to shrink from the beginning stage of drying, but the sapwood above hygroscopic MC prevents the heartwood from shrinking, and consequently, the heartwood or the transition wood goes into tension stress. The results for Japanese cypress showed that the green MCs of the sapwoods were much lower than those for heartwoods, and then this trend was continued until about 20% in average MC. For Chinese thuja, the green MCs of sapwoods were about 2 times as high as those of heartwood, but this along the radial gradient in MC rapidly became gentle during oven-drying.

• Microbiology and Biotechnology Letters
• /
• v.49 no.2
• /
• pp.201-209
• /
• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• Preventive Nutrition and Food Science
• /
• v.12 no.3
• /
• pp.167-172
• /
• 2007

This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 ($log_{10}$ CFU/g), respectively (p<0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 ($log_{10}$ CFU/g) for TAB, YM and coliforms, respectively (p<0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p<0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level ($log_{10}$ CFU/g), respectively (p<0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or $4^{\circ}C$), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.

• Korean Journal of Food Science and Technology
• /
• v.36 no.6
• /
• pp.1032-1040
• /
• 2004

Biological, physical, and chemical hazards in raw manufacturing processes of Saengshik, powdered raw grains and vegetables, were analyzed to identify critical control points (CCPs). In raw materials, total plate and coliform counts ranged 2.82-8.23 and $1.40-6.57\;{\log}_{10}\;CFU/g$, respectively. In final products, total plate counts, except for Lactobacillus spp., were $1.51-7.40\;{\log}_{10}\;CFU/g$. During processing steps, both total plate and coliform counts decreased after washing, whereas no changes were observed after freeze-drying. Physical hazards, such as contents of metal and other contaminants, and chemical hazards, such as moisture content, were assessed. Suggested CCPs for Saengshik were: washing process for controlling microbial contamination, freeze-drying process for controlling moisture content to prevent deterioration and growth of microorganisms, and pulverization process for controlling contamination of foreign substances such as metals. These results will provide guideline to apply HACCP system standards to this product.

• Journal of Korean Society of Forest Science
• /
• v.36 no.1
• /
• pp.26-32
• /
• 1977

Press drying was used on sapwood and heartwood of oak (Qercus acutissima Carruthers) to find profitable means of drying low grade logs. This study was designed to investigate the process of press drying considering core temperature, current moisture content, drying rate, drying time, final moisture content, dimensional change and drying defects. The drying tests were conducted using 1.5 centimeter thick material at platen temperature of $175^{\circ}C$ and pressure of 35psi. The results were summarized as fallows. 1. Core temperature was divided into three stages of drying characterized by initial heating period, plateau temperature, and period of rising core temperature. Plateau temperature of heartwood material was higher and longer than that of sapwood material. 2. The predicting equation for change in drying rate of sapwood material was log y=-2.7925-0.0811x as function of time. That of heartwood material was log y=-3.3382-0.0468x. 3. Sapwood material reduced the moisture content from 59 to 2.5 percent in 45minutes. Heartwood material reduced the moisture content from 64 to 3.3 percent in 55 minutes. 4. Shrinkage during press drying were 20.4 percent in thickness direction and 2.5 percent in width direction. Recovery on equilibrium conditioning at 65 percent relative humidity and temperature of $20^{\circ}C$. were 11.4 percent in thickness direction and 49.4 percent in width direction. 5. Heartwood material developed severe honeycombing and moderate checking. The sapwood material dried without honeycombing, checking and collapse. All material kept wood flat.

• Korean Journal of Food Science and Technology
• /
• v.17 no.2
• /
• pp.101-106
• /
• 1985

Dried soymilk residue(SMR) which was prepared by washing with ethanol and acetone, followed by drying at $60^{\circ}C$ was investigated for its sorption characteristics and the relationship between moisture content and water activity when it was mixed with wheat flour. During storage at $20^{\circ}C$ and various RH, an excess sorption phenomena was observed for solvent treated and dried SMR before equilibrium reached. A simple equation of log(dw/dt)=b log t+log a, where t is storage time(hr) and w is %$(H_2O)$ was drived for sorption or desorption rate of dried SMR at RH range of 12%-92%. From sorption isothermifigure, the moisture content(Mi) could be calculated from water activity by the equation of Mi=b Aw+a. The proposed equation was proved to have better fitness than those of the Smith isotherm equation or Lang and Steinberg equation for the mixture of dried SMR and wheat flour.

• Food Science and Biotechnology
• /
• v.15 no.1
• /
• pp.152-157
• /
• 2006

Enterobacter sakazakii, designated as an unique microbial species in 1980, may cause bacteremia, necrotizing enterocolitis and infant meningitis. The distribution and the thermostability of E. sakazakii in unprocessed ready-to-eat (RTE) agricultural products of 252 and in 25 powdered infant formulas (PIF) were analyzed. Eighty one, 50, 43, and 47% of brown rice, pumpkin, potato, and carrot samples, respectively, had aerobic plate counts (ARC) in the range of 5 log CFU/g or more. Almost all the other products sampled had APC of approximately 2 log CFU/g. Fifty three, 75, 67, and 68% of banana, pumpkin, soybean, and carrot had Enterobacteriaceae counts approximating 3 log CFU/g. Sixty six percent of the brown rice tested had Enterobacteriaceae counts approximating 5-6 log CFU/g. E. sakazakii was isolated from 3/25(12%), 4/23(17%), 1/24(4%), and 1/27(4%) of PIF, brown rice, laver, and tomato samples, respectively. D-values were 3.52-4.79 min at 60 and $D_{60}-values$ were similar as the isolates reported. Thermal inactivation of four thermovariant E. sakazakii strains during the rehydration of PIF with hot water were investigated. At $50^{\circ}C$, the levels of E. sakazakii decreased one log CFU/g for 4-6 min and thereafter the levels remained stable for 20 min. At $60^{\circ}C$, inactivation by about 2 log CFU/g occurred for 20 min. Therefore, the unprocessed agricultural products might be a source of contamination for PIF when used as an ingredient after drying and pulverization. Rehydration of PIF for infant feeding with a water temperature of $60^{\circ}C$ rather than $50^{\circ}C$, as recommended by the manufacturers, may be helpful in the reduction of potential E. sakazakii risk.

• Journal of the Korean Wood Science and Technology
• /
• v.48 no.3
• /
• pp.345-363
• /
• 2020

This study was conducted to identify the effect of kerfing and incising pretreatments on high-temperature drying characteristics of cedar and larch boxed-heart timbers with a cross section of less than 150 mm. The result showed that the pretreatments have made a significant difference regarding surface check and shrinkage. Although the kerfing was suitable as a pretreatment to reduce the occurrence of surface check, the incising was not suitable as a pretreatment since the knives of timber joined together, causing the conversion to the surface checks. The shrinkage showed a significant result that the final moisture content was reduced in the order of incising, kerfing, and kerfing-incising after the drying process based on the pretreatment condition. Twist was more affected by the grain angle than the anisotropy of the juvenile wood, and there was no effect of pretreatments.

• Archives of Pharmacal Research
• /
• v.29 no.8
• /
• pp.707-711
• /
• 2006

Bifidobacteria-loaded alginate poly-l-lysine microparticles (bap microparticles) were prepared using an air atomization method and then freeze-dried. The viability of the bap microparticles was investigated as a function of the amount of the bifidobacteria cultures, and the addition of a yeast extract, cryoprotectants, antioxidants and neutralizer. The size of the bap microparticles with and without the bifidobacteria was $84.8{\pm}28.5\;{\mu}m$ ($mean{\pm}standard$ deviation) and $113.1{\pm}38.5\;{\mu}m$, respectively. The surface morphology was slightly ellipsoid and wrinkled regardless of the incorporating bifidobacteria. The viability gradually decreased with increasing freeze-drying time. Free-flowing powdered bap microparticles were obtained at least 12 h after freeze-drying the wetted slurry of bap microparticles. However, the particles tended to aggregate when either lactose or ascorbic acid was added. The addition of a yeast extract, cryoprotectants (glycerol and lactose), antioxidants ($NaHSO_3$ and ascorbic acid) and neutralizer $(Mg_3(PO_4)_2)$ resulted in a significantly higher viability of the bifidobacteria in the bap microparticles after freeze-drying (0.34-1.84 log) compared with the culture alone.