• 한국초지조사료학회지
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• 제33권4호
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• pp.234-239
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• 2013

This study investigated the effects of drying methods and drying time on the changes in anthocyanin content in colored barley. Colored barley cultivar Boanchalbori was harvested at a time when the anthocyanin content was the most and dried in afield. The harvested barley was then treated by two methods, sun drying and shade drying, for 4, 8, 24, and 32 h. The moisture content of the sun-dried barley decreased slightly faster than shade-dried samples, but the difference was not statistically significant. Chemical analysis indicated that the samples dried under shaded conditions had slightly higher crude fiber and lower nitrogen free extract, but the difference was not statistically significant. There was no difference in the total digestible nutrients between the two methods. In the case of sun-dried barley, the anthocyanin content decreased compared to the control and shade-dried samples after drying for 4 h (p < 0.05), was maintained at a constant level at 24 h, and then decreased at 32 h. In case of shade-dried barley, the anthocyanin content decreased gradually with the drying time, and a significant decrease was found at 24 h of drying (p<0.05) as compared to the control. The shade-dried method was more successful in reducing anthocyanin loss than the sun-dried method (p<0.05). There was a slight decrease in 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging with drying time in the shade-dried method, and a significant decrease after 4 h with the sun-dried method. These results showed that covering with a two-layer awning was advantageous to dry colored barley in the field conditions.

• Journal of Advanced Marine Engineering and Technology
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• 제26권2호
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• pp.226-232
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• 2002

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects ; (1)much energy loss happens due to the discharge of hot air during the drying process, (2)control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3)high temperature of floods in drying process brings about the production of low-grade drying products. Also, the hot-air drying method is inducing environmental and sanitary problems which are resulting from the emission of high temperature and high humidity air, including stick on the drying progress. Vacuum drying technique, whose drying time and 7uantity of exhausting energy is about 1/3 ~1/4 of hot air drying, is very excellent in the drying efficiency. As the results, it took about 20 hours for material to reach about 18% of the final moisture content in order to store products for a long time, from about 470% of the early moisture content at the beginning of drying, and maximum drying rate comes to about $0.35 kg/m^2hr$ at about 350% of the moisture content.

• Journal of Advanced Marine Engineering and Technology
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• 제24권4호
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• pp.427-434
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• 2000

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects; (1) much energy loss happens due to the discharge of hot air during the drying process, (2) control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3) high temperature of foods in drying process brings about the production of low-grade drying products. Vacuum drying takes advantage of energy saving and mass production because it reduces the drying time by increasing the drying rate under low temperature condition. The aim of this paper is to develop the low temperature vacum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation.

• Food Science and Biotechnology
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• 제16권4호
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• 한국식품과학회지
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• 제26권2호
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• pp.123-126
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• 1994

명태의 천일건조 중 일어나는 지방질성분의 변화 및 식염의 첨가가 지방질성분의 산화에 미치는 영향에 대하여 검토하였다. 10일간의 천일건조 중 소건시료에 비해 염건시료쪽이 지방질의 산화가 더 진행되었으며, 인지방질성분(PL)은 소건시료가 약 47%, 염건시료는 약 62% 정도 분해되는 것으로 나타났다. 중성지방질(NL)성분의 천일건조 중 변화는 소건, 염건시 모두 TG, ST와 DG가 감소한 반면, FFA 및 HC와 SE의 증가가 뚜렸하였다. PL성분은 PC 및 PE는 감소하였고 상대적으로 SPM 및 LPC는 급증하였다. 지방산조성의 변화에서는 20 : 5의 특이적인 감소가 인지되었고, 22 : 6은 약간의 감소를 보였다. NL성분은 건조 중 20 : 5가 상당량 감소한 반면 16 : 0, 18 : 0 및 18 : 1 등의 지방산 조성비는 약간씩 증가하였으며, 22 : 6은 거의 변화가 없었다. PL성분은 20 : 5 및 22 : 6이 상당량 감소한 반면, 16 : 0, 18 : 0 및 18 : 1은 증가하였으며, 총지방질(TL), NL 및 PL의 고도불포화 지방산 잔존율의 변화도 소건시료에 비해 염건시료쪽의 변화폭이 훨씬 컸다.

• 한국축산식품학회지
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• 제32권6호
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• pp.796-802
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• 2012

육포 제조시 건조방법을 양건, 음건 및 열풍건조방법으로 하여 제조하였을 때의 맛과 관련된 유리아미노산, dipeptide, 지방산 조성의 차이 및 색상, 조직감 및 관능적 차이를 분석하여 정미성분에 따른 최적의 건조 조건을 검토하였다. 양건한 육포에서의 총 유리아미노산 함량은 277.45 mg/100 g이었으며 음건은 206.43 mg/100 g, 열풍건조의 경우, 111.88 mg/100 g으로 건조 방법에 따라 유리 아미노산의 함량 차이가 많았으며 양건에 의한 건조가 가장 많은 유리아미노산을 함유하는 것으로 나타났다. 분석한 dipeptide의 총 함량은 음건이 2,904.73 mg/100 g으로 가장 많은 함량을 함유하고 있었으며 그 다음으로는 양건, 열풍건조의 순이었으나 열풍건조의 경우, 양건 및 음건한 육포에서의 함량과는 큰 차이를 보이는 것으로 나타났다. 지방산 조성의 경우, 세 건조방법 모두 유사한 지방산 조성으로 구성되어 있었다. 색도의 경우, 명도는 열풍건조시 감소하였고 적색도에서는 양건이 높은 값을 보였으며 황색도에서는 음건한 육포에서 낮은 값을 나타내었다. 조직감에서는 열풍건조 제품보다 양건과 음건에서 낮은 전단력을 보이는 것으로 나타났다. 관능검사 결과, 열풍건조한 육포가 가장 낮은 기호도를 보였고 양건과 음건한 육포는 유의적인 차이를 보이지 않는 것으로 나타났다. 따라서 육포 제조시 이화학적 품질 특성이 우수한 제품을 제조하기 위해서는 양건 또는 음건하는 것이 바람직할 것으로 판단되었다.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

• 한국조리학회지
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• 제12권3호
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• pp.108-118
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• 2006

This study is on different dry methods for Artemisia sp. which were not affected by the dry matter percent. Essential oil components such as 1,8-cineol and terpineol were highly affected by the dry method. 1,8-cineol and terpineol components were decreased by adaptation of the heated oven-drying method and the freeze-drying method. Borneol components were increased through shady sun-drying, sun-drying and freeze-drying. Heated oven drying method decreased the vitamin C content. Vitamin C content was decreased in oven-drying about 50% during this period, but only 10% decreased in the freezing dry method. Qualities were changed by different drying methods. Therefore, different dry methods of Artemisia sp. were applied to the flavorgen.

• Journal of Nutrition and Health
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• 제8권4호
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• pp.27-32
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• 1975

This investigation was designed to determine the influence of drying methods on the chemical changes in red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of carotenoid pigments, capsaicin, and vitamin C. The results were as follows; 1. The total carotenoid content of sun-dried sample was more significantly in creased about 4% than that of the fresh sample, but both samples dried in oven were decreased about 30%. Among carotenoid groups, diol-polyol group was chiefly increased, and both samples dried in oven were decreased in the same trend; $17{\sim}18%$ reduction was found in hydrocarbons and monols and $36{\sim}38%$ was in diol-polyols. 2. In Capsaicin content in red pepper, the sun-dried sample was increased about twice of that of the fresh sample and both samples dried in oven were also tended to increase. 3. High reduction of vitamin C content was found in each treatment; 76% for the sun-dried and 89% for the oven-dried samples, respectively.

• 한국식품조리과학회지
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• 제13권5호
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• pp.635-638
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• 1997

Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.