• Applied Biological Chemistry
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• v.38 no.4
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• pp.334-339
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• 1995

In order to prolong freshness of garlic, the effect of different predrying treatments on quality characteristics during predrying and storage was investigated. As a result of being applied continuous predrying methods dried for 24 hours a day and discontinuous methods dried for 9 hours and left for 15 hrs a day at 30, 40, $50^{\circ}C$ respectively, it was appropriate the discontinuous predrying method at $40^{\circ}C$ for 7 days and the continuous method at $30^{\circ}C$ for 6 days of which predrying period was taken less time and the loss of pyruvate and thiosulfinate content were low. The predried garlic was stored at $-3.5^{\circ}C$ for 6 months to examine the effect of predrying on quality during storage. Predried garlic had less rotting ratio than control but was not different in sprouting ratio.

• Current Research on Agriculture and Life Sciences
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• v.2
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• pp.23-28
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• 1984

From November 5th to December 5th in 1984. this study was carried out to find the effects of the prechilling and predrying treatment on the germination rate, the plant rate, the plant height, and the seedling growth rate in some varieties of barley and malting barley. The result obtained were as follows: In germination rate, barley varieties were the highest at the prechilling treatments for five and eight days and malting barley varieties were the highest at the prechilling treatment for eight days. In predrying, the seven days' treatment revealed higher germination rate than other in all varieties except Sacheon-6, Sacheon-6 showed the highest rate at the five days treatment. The growth rate in all varieties was the greatest at the prechilling treatments for five and eight days. In predrying treatments, the growth rate in Oweolbori and Hyangmaek was more effective at the predrying for three days, in Sacheon-6 for five days, and in Albori for seven days, respectively. The highest plant height was revealed at the prechilling treatment for five days in barley varieties and for eight days in malting barley varieties.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.213-217
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• 1988

To investigate the optimal conditions for the storage of fresh garlic bulbs, garlic was stored at the different temperature, relative humidity and moisture content. From the standpoint of weight loss and sprouting ratio of garlic bulbs, the optimal temperature for storage was $-4^{\circ}C$. No significant changes in quality of garlic bulbs occurred even after 10 months of storage, when preserving the completely predried sample at $-4^{\circ}C$. However, freezing injury was observed in sample with incomplete drying or without predrying. From these results, The optimal condition for long term storage of fresh garlic was concluded to preserve at $-4^{\circ}C$ after complete predrying.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.521-525
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• 2001

This study investigated the effects of conventional predrying and modified atmosphere (MA) on the head quality and storability of Chinese cabbage 'Norang' cultivar. Immediately after harvest, heads were predried for 2 days and MA stored in $50{\mu}m$ PE film packages at $4^{\circ}C$. MA packaging restrained Hunter L and b values of Chinese cabbage more effectively than non-packaging during storage at $4^{\circ}C$. But there was little change between the two treatments. Fresh weight decreased less in heads treated with predrying and MA than non-treatment during storage. Predried Chinese cabbage heads kept a high level of soluble solids in 4 weeks of storage, while non-packaging maintained high contents of soluble solids for 6 weeks of storage period. Chinese cabbage heads contained 7.0 mg/gFW glucose, 6.3 mg/gFW fructose, and 0.6 mg/gFW sucrose as major soluble sugars at harvest. The content of sugars decreased immediately after predrying and increased steadily after 2 weeks storage. It was found inappropriate to assess head quality of Chinese cabbage by investigating was investigated by Hunter a, firmness, dry matters content, pH, and soluble sugars after predrying and MA package. Marketability of Chinese cabbage was lost when heads were stored at room temperature in 2 weeks. It showed poor appearance of heads stored at $4^{\circ}C$ in 7 weeks. Decay occurred in Chinese cabbage stored in MA under excessive relative humidity. Predried head showed good appearance during storage at $4^{\circ}C$ for 7 weeks. As a result, Chinese cabbage heads can be successfully stored for at least 7 weeks with predrying and MA storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.62-67
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• 1993

The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quirk freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.233-241
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• 2015

Kimchi cabbage 'Choon Gwang' cultivar that was grown in highlands in Gangneung was subjected to predrying, room cooling, and forced air cooling, and then packed with/without 0.02 mm HDPE film to investigate the effect of postharvest treatment on quality characteristics during 8 weeks storage at $2^{\circ}C$ (RH $90{\pm}5%$). Weight loss in forced air cooling and room cooling was lower than 3-4% with 0.02 mm HDPE film liner treatment during storage. However, it was only below 10% in room cooling without liner treatment and forced air cooling without liner treatment led to the highest weight loss, above 15%. Conversely, the control had lower weight loss than the others. SSC was $2-4^{\circ}brix$ for all treatments and there was no difference between postharvest treatments and liner treatments. Color index and firmness both showed no differences with/without 0.02 mm HDPE film and postharvest treatments. In sensory evaluation, forced air cooling with liner treatment was effective, with the highest score, especially in appearance and crispness. After 6 weeks, control kimchi cabbage without liner treatment was damaged seriously in appearance and the internal color had changed to brown. Room cooling and predrying with liner treatment changed the start of internal browning to after 8 weeks storage.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.429-436
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• 2013

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

• Journal of the Korean Wood Science and Technology
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• v.26 no.2
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• pp.51-58
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• 1998

Structural changes of cellulosic fibres during the papermaking process were studied by analysis of FTIR spectra collected by the transmission method. The spectra were obtained from a carefully prepared handsheet, using a special infra-red (IR) cell suitable for evacuating the sample. The deconvolution technique was also applied for sharpening the FTIR spectra in the frequency range of the OH and CH stretching bands, which gave detailed information on the structural changes of cellulose. The intensity of some bands was decreased by predrying the sample as a result of the removal of adsorbed moisture. An increase in intensity of some bands in the frequency range of 3700 to $3200cm^{-1}$ was shown at a higher beating level. This increase in intensity was caused by changes in the crystal domain of cellulose resulting from the exposure of the crystalline area on the fibre surface.

• Journal of the Korean Wood Science and Technology
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• v.18 no.4
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• pp.3-8
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• 1990

근년에 전세계에서 목재건조 기술의 주요 관심사는 첫째 건조응력발생과 건조결함 예방이고, 다음은 건조실 제어시스템, 건조스케줄개발, 목재수분이동, 함수율측정, 새로운 건조방법개발, 건조에너지 절약, 경제성분석, 태양열건조, 수학적모델링, 건조전처리, 마이크로웨이브 건조, 건조실 구성과 정비, 건조종기결정, 감압건조, 공정제어와 콘다숀닝, 제습건조, 목재치수 안정 및 고온건조 등의 순위이다. 건조중 발생하는 결함들은 건조경비 증가에 절대적인 영향을 끼칠 수 있다. 예를 들면, 가구공장에 있어서 건조재의 품등 향상에 따른 1%의 수율 증대 효과는 가구 부품 1000 보오드피트당 23$의 생산비를 절감할 수 있고, 활엽수재의 천연건조시 수반되는 건조손상은 생재의 23%를 초과할 수 있다. 본 총설이 각종 문제를 개선하고 건조경비를 절감하는데 기여할 수 있기를 바라며, 또한 단판, 칩 또는 땔감과 같은 비제재품에 관한 건조에 관한것은 제외하였다.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.406-411
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• 2011

This study was conducted to find out the effect of cut-off period (0 hour, 3 hours, 6 hours, 12 hours, and 24 hours) to supply nutrient solution for chicon forcing at that was predrying treatment on the storability of chicon. The cut-off treatment increased dry matter rate, respiration rate, and ethylene production rate. The dry matter rate of chicon increased, as the cut-off period increased, but the respiration rate and ethylene production rate of chicon was highest in 12 hours and 6 hours cut-off treatment, respectively, and then their rates decreased, as the cut-off period prolonged. The weight loss at cut-off 6 hours treatment was lower than other treatments during $10^{\circ}C$ storage temperature. The cut-off 6 hours treatment showed higher carbon dioxide and oxygen concentration in 10,000 cc/$m^2$/day/atm oxygen permeability film package during storage period than control and showed a little predrying effect but was not statistically significant. At $4^{th}$ day, the ethylene concentration reached higher than other storage day and after that decreased but was not statistically significant. The quality of chicon for 3 hours, 6 hours, 24 hours cut-off treatments on storability showed higher than other treatments, accordingly. The 6 hours cut-off treatment showed the inhibited effect of the degree of browning of chicon cutting plane. The effect of 6 hours cut-off treatment on storability of chicon showed proper predrying effect, reduced moisture loss and browning inhibition apparently during $10^{\circ}C$ storage.