• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.220-233
• /
• 2017

The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.45 no.6
• /
• pp.24-29
• /
• 2013

In this study, we investigated the applicability of PCC(precipitated calcium carbonate) as a raw material for the manufacture of duplex-board. Papers were made with white-ledger stock collected from the actual duplex-board mill and PCC in a laboratory, and paper properties including bulk, ash content, tensile strength, burst strength, brightness and opacity were measured. The effect of PCC on the drying energy of duplex-board was also determined by measuring the moisture content of wet web and calculating drying energy reduction. PCC increased bulk and ISO brightness significantly, which means PCC can decrease the use of virgin pulp and recycled fibers. PCC decreased the moisture content of wet web, which means PCC can decrease drying energy consumption. However, paper strength decreased as addition levels of PCC addition increased. Therefore, the addition level of PCC must be determined considering the reduction of paper strengths.

• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.277-285
• /
• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.12
• /
• pp.1903-1907
• /
• 2010

Drying curves for raw Alaska pollack seemed to follow typical food dehydration process with a very short initial settling down period. It was evident that there are some differences in drying rates between each part of fish body showing the highest drying rate for fish head followed by that for fish skin and that for flesh, presumably because of differences in water holding capacity of the components of each part. Specifically, the drying curve of fish flesh revealed that a boundary layer, thereby, a time period, existed which showed a big difference in moisture content and/or water activity as drying proceeds. The boundary layer in fish flesh with high moisture content between the layer contributes to reduce drying rate mainly as a consequence of protein aggregation resulting in hardening of fish flesh. The first boundary layer in this work appeared to show within several hours after initiation of drying. For Hwangtae, a naturally cyclic freeze-thaw dried and aged Alaska pollack which was popular in Korea, manufacturing process, it is clear that periodic moistening of boundary layer in fish flesh prohibits hardening fish flesh in boundary layer and enables steady moisture diffusion from inside of the fish flesh to surface of the fish body.

• Applied Biological Chemistry
• /
• v.20 no.1
• /
• pp.95-100
• /
• 1977

To get a basic information for improving Korean's pattern of comsuming red pepper and the possibility of its industrial production, consumer's ways of red pepper processing and his present dietary habits were surveyed and the results are follows; (1) Korean's daily consumption of red pepper was on the average 9.2 g on the basis of the whole dried red pepper. (2) The tendency of evading the home drying method was increased; 72.22% in urban community and 50.4% in rural community purchased the dried red pepper in the lump yearly. The household purchasing the fresh red pepper and using the home drying was 27.8% in urban community and 49.6% in rural community, so one third of urban household was still using the home drying method. The case of dependence on tine drying factory was no more than 2.6%. (3) Drying method was mainly sun drying which done on the poor circumstance like as the street side without the proper equipment of drying. Home process of red pepper by housewife was 70.8%, and the old, housekeeper were only 7.3% respectively. (4) The hygienic sense in the drying was rare; 68.8% was not washed and 51.9% of decayed red pepper was eaten. (5) Koreans prefered the strong pungency, deep red color and fine powder form. (6) While the 45.5% of seed was collected by second hand dealer and made use of as resources of edible oil, it was not used effectively due to complexity of its collection system. (7) While 40.1% desired the improvement of red pepper dietary life, 41.1% distrusted the present commercial red pepper powder on the market. From the results above, we conclude the fact many households have still hygienically poor red pepper processed at home, in spite of the red pepper is one of the most important spices in Korea. Considering the growing urban population, reduction of unemployed labor due to the increasing nuclear family and hygienic problems caused by the serious pollution, the improvement of red pepper processing method is urgently required. And it is believed that red pepper has a good prospect to be processed on the industrial scale in Korea.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.04a
• /
• pp.25-25
• /
• 2006

• 한국도로학회:학술대회논문집
• /
• 2008.10a
• /
• pp.183-188
• /
• 2008

• Proceedings of the Korean Radioactive Waste Society Conference
• /
• 2017.10a
• /
• pp.119-120
• /
• 2017

• Korean Journal of Environmental Agriculture
• /
• v.13 no.2
• /
• pp.216-222
• /
• 1994

This study was conducted to obtain practical information on the efficient drying of animal manure under the sunny dry condition. The effects of the height of manure pile (5, 10, 15, and 20cm), stirring times (0, 1, 2, and 4 times/day), the addition of dried manure (30%, w/w), and the type of drying bed on the removal of water from fresh pig manure were investigated in a plastic house. Pig manure was dried very well by lowering the height of manure pile and the drying efficiency was the highest at 10cm height. Water evaporation rate was the greatest at the twice stirring per day treatment. The addition of dried manure as bulking material enhanced the water evaporation rate of wet pig manure. The amounts of water removed for 19 days under the condition of 10cm height of manure pile and twice-stirring in spring, summer, autumn and winter were 75.6, 73.3, 54.6 and $32.6kg/1.2m^2$, respectively.

• Journal of the Korea Institute of Building Construction
• /
• v.17 no.3
• /
• pp.245-252
• /
• 2017

Recently, structures such as large retailers, outlets and warehouses have been increasing in accordance with changes in consumption patterns. Since these structures include ultra-flat slab members, they are thoroughly managed to control slab cracking by the plastic and drying shrinkage. In order to control the cracking of the slab member, a chemical crack reduction method is used. In particular, the use of the shrinkage reducing agent has been examined. However, domestic research results are limited. In this study, the shrinkage properties of concrete using shrinkage reducing agent and the drying shrinkage properties according to the mixing factors were investigated. The performance of domestic shrinkage reducing agent was appeared similar to that of overseas high-grade shrinkage reducing agent. As the shrinkage reducing agent usage increased, the drying shrinkage reduction effect increased. At the age of 100 days, the dry shrinkage rate of specimen with the shrinkage reducing agent of 1.5%was shown about half that of the specimen without the shrinkage reducing agent. The shrinkage reducing agent was gound to have no specific performance change for the use of the admixture.