• Food Science and Biotechnology
• /
• v.14 no.3
• /
• pp.392-398
• /
• 2005

Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, ${\alpha}$-ionone, and ${\beta}$-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as ${\gamma}$-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-o1, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and ${\alpha}$-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers.

• 한국연소학회:학술대회논문집
• /
• 2003.12a
• /
• pp.43-47
• /
• 2003

Coke oven is used in an iron-making process for producing coke through devolatilization of the coking coal. An unsteady 2-dimensional model of solid bed is proposed to simulate a coke oven. The model contains governing equations with partial differential equation forms for the solid phase and the gas phase. Drying and devolatilization of coking coal, heat transfer, and generation of internal pores in the coking coal are also reflected to the source terms. Simulation results show a reasonable trend compared with the physical data.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.224-228
• /
• 2006

The characteristics associated with the Alisma plantago quality and the factors as the proper harvesting time and drying temperature of Alisma plantago were examined from 2004 to 2006 at Sunchon, Southern region. The Alisma plantago cultivars tested were Sunwol and Yongjun. The highest yields of root and good quality, color and luster were obtained when harvested 22 days after first frost date and dried with $35-40^{\circ}C$ of a weeks at the drying oven for Sunwol and Yongjin cultivars. Considering from our results, optimum harvesting time were most likely to be harvesting time of 22 days after first frost date and drying temperature of $35-40^{\circ}C$ of a weeks at the drying oven.

• Journal of Ginseng Research
• /
• v.27 no.3
• /
• pp.141-145
• /
• 2003

The multi-year production cycle for ginseng can be rapidly depreciated by inferior post-harvest activities. This research examines the character of high temperature drying regimes for North American ginseng root to assist management decision making. The objective is a very rapid drying regime, that will not result in physical or chemical damage to the root and that would not alter the actual dry root weight. Research is presented using drying temperatures of 55, 70 and 105 C. Temperatures above these rapidly cause substantive physical damage to the root samples and seriously compromise the dry root values determined. Temperatures below these behaved quite similar to actual dryer regimes (approximately 38 C). Laboratory results indicate that there are differences between the three temperature regimes tested. Careful usage of the 70 C regime, over a period of two to three days in a convection drying oven, has distinct merit.

• Journal of the Korean Society of Tobacco Science
• /
• v.19 no.2
• /
• pp.159-161
• /
• 1997

A study on the optimal drying condition by a vacuum drying oven was done using shredded tobacco lamina and commercial cigarettes ('This'). Changes in the mass of the experimental material were monitored for about 50 hrs at 6 different temperatures (5$0^{\circ}C$~10$0^{\circ}C$, 1$0^{\circ}C$ stepwise) while continuously operating a vacuum pump. After 30 hrs, small amount of samples from each material were taken sequentially to monitor changes in moisture content using a Karl-Fischer method (Metrohm KF 701 Titrino). Absolute moisture contents calculated from the measurements indicated an ideal data distribution could be obtained by drying at temperatures between 7$0^{\circ}C$~8$0^{\circ}C$. Results from cigarette products which contains humectant and tobacco lamina without it were compared.

• Journal of the Korean Home Economics Association
• /
• v.20 no.2
• /
• pp.119-125
• /
• 1982

Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at $45^{\circ}C$ for 5 minutes and then at $23^{\circ}C$for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at $14^{\circ}C$ for 1 minute, soaked in oil at $120^{\circ}C$for 2 minutes and then fried in oil at $190^{\circ}C$for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.

• Preventive Nutrition and Food Science
• /
• v.1 no.2
• /
• pp.196-202
• /
• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Journal of the Korean Wood Science and Technology
• /
• v.40 no.2
• /
• pp.61-70
• /
• 2012

In this study the effect of heartwood-coating (HCO), vapor-dam (VD), bark-remaing (BR) and bark-remaining- coating (BRC) treatments were evaluated during air circulating oven-drying of hollowed round-post of Korean red pine. Hollowed round-post could be dried from the green condition to approximately 6% MC within 84 to 156 hours for the UC, HCO and VD specimens and it took 72 to 240 hours to about 8% MC, which is recommended as the indoor in-use MC. The temperatures in the hole of the Control (UC) and HCO specimens constantly showed a higher-leveled distribution pattern than those inside wood. The vapor pressure in the hole of the UC, HCO and BR specimens was higher than that inside wood and showed difference as highest value of about 20 mbar. The surface checks of all specimens were mild and were observed in increasing order of BRC, BR, UC, VD and HCO specimens.

• Preventive Nutrition and Food Science
• /
• v.12 no.2
• /
• pp.89-94
• /
• 2007

Nutrients and hormone levels of dried pig placenta were studied. Placentas were freeze-dried (FD), oven-dried at 60 (OD-60), and 90$^{\circ}C$ (OD-90) and then crushed by a blender into small pieces. FD and OD-60 pig placenta had a higher moisture content than did OD-90, with no difference between FD and OD-60. There were no large differences in compositions of crude protein, crude fat, and crude ash of dried placenta among the treatments and the contents of K, Fe, and ${\alpha}$-tocopherol were highest in FD (p<0.05). Glutamine and glycine were the most abundant amino acids in all dried placenta and tyrosine was highly retained in FD placenta, compared with OD (p<0.05). Estradiol was the major sex hormone, followed by progesterone and testosterone in all dried placentas. Antibiotics including amoxicillin, sulfamethazine, tylosin, and chlorotetracyclin were not detected from the pig placentas tested. These results demonstrate that placenta is a good biomaterial with high nutritional quality, and that freeze drying is superior to oven drying for processing pig placenta.

• Journal of the Korean Wood Science and Technology
• /
• v.47 no.5
• /
• pp.567-578
• /
• 2019

A common problem with fast-growing hardwoods is dimensional instability that limits use of their wood. In this study, we investigated the effects of pre-drying methods, temperatures, and heating duration on the specific gravity, water absorption, and dimensional stability of three tropical fast-growing hardwoods, jabon (Neolamarckia cadamba Roxb.), sengon (Falcataria moluccana Miq.), and mangium (Acacia mangium Willd.). Wood samples were pre-dried by two methods (fan and oven at $40^{\circ}C$), and heat treatments were performed at three temperatures (120, 150, and $180^{\circ}C$) for two different time periods (2 and 6 hours). The specific gravity, water absorption, dimensional stability, and structural changes of the samples were evaluated. The results revealed that heat treatments slightly reduced the specific gravity of all three wood species. In addition, the heat treatments reduced water absorption and significantly improved dimensional stability of the samples. Oven pre-drying followed by heat treatment at $180^{\circ}C$ for 6 hours resulted in good physical improvement of jabon and sengon wood. Fan pre-drying followed by heat treatment at $180^{\circ}C$ for 2 hours improved the physical properties of mangium wood. The heat treatment shows a promising technique for improving the physical characteristic of fast growing hardwoods.