• Applied Biological Chemistry
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• v.16 no.2
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• pp.60-77
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• 1973

The non-enzymatic browning phenomenons of red ginseng were studied to identify these compounds which function as the factors for browning. The samples were classified into five divisions; Fresh ginseng, blanched ginseng, sun dried red ginseng, dehydrated red ginseng, and browning accelerated red ginseng respectively, and the various compounds in each of them were analyzed quantitatively and investigated the compounds which were thought to function for browning during the drying and the dehydration processes; the results were as follows. 1. The chemical compositions among five divisions did not show any difference except a) total and reducing sugars, b) total acids, c) water soluble extracts; a) and b) were decreased during the drying process, c) was decreased about 6-7% in red ginseng divisions. 2. Sixteen free amino acids; asp., thr., ser., glu., gly., ala., val., cys., met., ileu., leu., tyr., phe., lys., his., and arg, were identified in each division. Among them the arg, was extremly high. All of the essential amino acids were contained, while generally these amino acids were decreased in drying period and their rates were smaller in dehydrated red ginseng than in sun dried red ginseng. 3. Three kinds of sugars; fructose, glucose and sucrose were identified and other four kinds of unidentified sugars were seperated. The content of sucrose was 80% and all kind of sugars were generally less in red ginseng divisions than in the other two divisions. The decreasing rate of sngars was higher in the sun dried red ginseng than in the dehydrated red ginseng. Especially the decreasing rate of the reducing sugars was high as compared with that of sucrose. 4. Almost all the ascorbic acid was decomposed during the blanching whereas there could'nt be shown any change of the ascorbic acid content during the period of drying. 5. Eleven kinds of volatile acids; acetic acid, propionic acid, acrylic acid, iso-butyric acid, n-butyric acid, isovaleric acid, n-valeric acid, isoheptylic acid, n-heptylic acid, and an unknown volatile acid were identified. They showed a little decrease during the period of blanching perhaps on account of their volatility whereas they were increased in drying period. 6. Six kinds of non-volatile acids; citric acid, malic acid, ${\alpha}-ketoglutaric$ acid, succinic acid, pyruvic acid and glutaric acid were identified. The content of them were decreased during the drying procedures in red ginseng but only that of succinic acid was increased. 7. Three kinds of polyphenols; 3-caffeyl quinic acid, 4-caffeyl quinic acid, 5-caffeyl quinic acid and an unknown polyphenol were identified. The content of them showed considerable decrease during the drying procedures, especially in sun drying. 8. The intensity of the browning in each divisior was as follows; browning accelerated red ginseng> sun dried red ginseng> dehydrated red ginseng. 9. In the process of red ginseng preparation, a. certain relationship could be found between the decreasing rates of amino acids, reducing sugars, polyphenols and the intensity of browning. Therefore the browning phenomenon may be concluded that nonenzymatic browning reactions of the amino-carbonyl reaction and autoxidation of polyphenols are the most important processes, furthermore, as their reactions could be controlled it is thought to be possible to accelerate effectively browning within a relatively short period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.1-6
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• 1978

Muscle fillets of flounder, Limanda herzensteini, were sliced into small pieces and dehydrated by the methods of sun drying, hot air drying and vacuum freeze drying, and evaluated for the protein quality by the method of shortened pepsin pancreatin digest residue (SPPDR) index which is the modified method of shortened pepsin digest residue index. In the analysis of the muscle protein hydrolysates, glutamic acid, aspartic acid and lysine comprised about 39% of the total amino acids of the protein. The content of pure protein in flounder muscle was 18.8%. The result of nutritional evaluation of the dried muscle protein by the computation of the SPPDR index showed that the freeze dried flounder muscle protein was superior in the nutritional efficiency to the others, sun dried. The freeze dried flounder muscle protein marked 89 of the SPPDR index number which is quite similar to the muscle protein of terrestrial animal in nutritional quality.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1605-1609
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• 2001

A total of 252, 50 week-old Isa-brown laying hens were randomly allotted to 7 groups of 3 replicates. Mustard meal (MM) which is a by-product from mustard processing plant, was dried under the sun or in a gas heated pan. It contained on DM basis 30-32% CP, 19-22% EE and 12-13% CF. The meal from either drying method was incorporated into the diets at 0, 10, 20 and 30% which was equivalent to the substitution levels for soybean meal at 0, 31, 63 and 94%, respectively. All birds were individually kept in battery cages where feed and water were freely accessed throughout 84 days experimental period. It was found that egg production, feed intake, body weight gain and egg weight significantly decreased with the increased MM level. The inclusion of 20% MM did not show a significant difference in egg production and quality from the control, but produced 6-8% lower egg production. Feed intake was linearly decreased with the MM levels, except the 10% sun dried MM group. Fat deposition of the birds fed MM diets significantly decreased, while kidney weight increased when compared with the control group. However, the weight of thyroid glands and spleen trended to be heavier in the MM groups, but this was not significantly different among dietary treatments. It was concluded, MM from both drying methods could be incorporated in laying hen diets at the level of 10% without any adverse effect.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.91-93
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• 2022

빨래 건조대는 국내에서 빨래 건조를 위해 주로 사용되지만, 건조 알림 기능이 없어 빨래 건조기에 비하여 사용상의 불편함이 따른다. 본 연구에서는 다항회귀(polynomial regression) 기계학습 모델을 사용하여 빨래 건조시간 예측이 가능한 스마트 빨래 건조 알림 시스템을 제안하였다. 제안된 다항회귀 알고리즘은 빨래 건조대에 부착된 수분센서로부터 측정된 수분량 데이터로부터 옷감 종류에 따른 빨래 건조 시간을 예측하는데 선형회귀보다 높은 정확도를 보였다(면 97.5>95.3%, 합성섬유 94.8>92.8%).

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 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 Society of Industry Convergence
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• v.6 no.1
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• pp.65-71
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• 2003

Infrared heating has been traditionally used in industrial applications for processes such as dehydration of food industrial. This heating method involves the application of radiation in the wavelength range of 5~50 micrometers. In this work, simultaneous heat balance equations were developed to simulate the infrared radiation heating of red peppers. The equations assume that moisture diffuses to the outer boundaries of the material in liquid form and evaporation occurs at the surface of the red peppers. Energy for moisture evaporation is supplied by the infrared radiant energy. The equations were validated with experimental data on surface temperature and average moisture content of red peppers. Average deviations of predicted surface red peppers temperature and average red peppers moisture from experimental data were 323~353K and 50~80%, respectively. The spectral extinction coefficients in the wavelength range $1.5<{\lambda}<27$ micrometer at 293K for Red Peppers were determined from results of reflection measurements and the four flux radiative heat transfer calculation. The radiation extinction coefficients were obtained from effective drying factor the temperature 373K.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.191-198
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• 1989

The analysis condition for determination of capsaicin and dihydrocapsaicin, major pungent principles of capsicum fruit, with high performance liquid chromatography was studied and the difference of those content according to species, cultivated region and drying method was investigated. The capsaicins were extracted effectively with 70% ethanol for 1 hr at $60^{\circ}C$. As a result of reproduciblity and recovery test, the calculation of analysis data was reasonable based on the peak area. The content of capsaicins was different with species, cultivated region and drying method, respectively. Especially, the difference depending on drying method was remarkable; the sun dried sample showed higher value than that of the oven dried sample, about maximum 80% for capsaicin and 60% for dihydrocapsaicin.

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.477-484
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• 2010

The majority of currently domestic dried sea foods is holding sanitary safety on storage and distribution, a structural problem to be in quality serious to sun drying. This paper the productive times and the on-site operation that production is fixed are easy, and it have reported the experimental results that carried out on development of a drying system toward field which can keep the highest quality and economy.

• Journal of Pharmaceutical Investigation
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• v.31 no.4
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• pp.257-263
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• 2001

The microspheres have been developed as a new drug delivery system. Although many particulate drug carriers, such as liposome, niosome and emulsion, have been introduced, injectable and biodegradable microspheres appears to be a particularly ideal delivery system because the local anesthesia is not necessary for the insertion of large implants and for the removal of the device after the drug release is finished. Biodegradable microspheres with nicotine and triamcinolone acetonide are prepared and evaluated. As biodegradible polymers, PLA (M.W. 15,000, PLA-0015), PLGA (M.W. 17,000, RG 502) and PLGA (M.W. 8,600, RG 502H) are used. This study attempted to prepare and evaluate the nicotine and triamcinolone acetonide-incorporated microspheres, which were prepared by two methods, solvent-evaporation and spray-drying methods. The microspheres, as a disperse system for injections, were evaluated by particle size, size distribution, entrapment efficiency, and in vitro drug release patterns. The differences of preparation method, partition coefficient, types of polymer, and preparation conditions of microspheres influence the particle size, entrapment efficiency, and in vitro drug release patterns.

• Journal of Pharmaceutical Investigation
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• v.30 no.2
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• pp.93-98
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• 2000

In order to evaluate the effect of fabrication methods on the controlled release of an antibiotic from a polymeric device, two types of polyurethane-cefadroxil matrix were prepared by the solvent casting method or the freeze drying method, using bovine serum albumin as a pore former. The amount of cefadroxil released from various formulations at $37^{\circ}C$ was measured by HPLC. The duration of antimicrobial activity of matrices against S. aureus was evaluated by measuring the diameters of the inhibition zone. The morphology of the matrices was investigated by scanning electron microscopy (SEM). Changing the fabrication method could alter the release rate of cefadroxil from the matrix. The matrix fabricated by the freeze drying method had more porous inner structure and showed higher release rate than that prepared by the solvent casting method. However, the duration of antimicrobial activity was shorter when the matrix was fabricated by the freeze drying method.