• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.165-173
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• 2020

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing for conversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compositional characteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates (FRCs) from roe of Alaska pollack Theragra chlcogramma, bastard halibut Paralichythys olivaceus, and skipjack tuna Katsuwonus pelamis. The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs were protein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, and phosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100 g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 g protein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electrophoresis protein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate protein fortification material in human foods or animal feed.

• KSBB Journal
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• v.30 no.3
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• pp.109-113
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• 2015

Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lactobacillus plantarum, Lb. brevis, and Lactococcus lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for onestep lyophilization of LAB as an alternative method of encapsulation.

• Journal of the Korean Society of Industry Convergence
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• v.8 no.1
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• pp.47-55
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• 2005

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 2 to 50 micrometers. In this work, simultaneous heat balance equations were developed to simulate the infrared radiation heating of agricultural products. The equations assume that moisture diffuses to the outer boundaries of the material in liquid form and evaporation occurs at the surface of the agricultural products. Energy for moisture evaporation is supplied by the infrared radiant energy. The optimum temperature and drying time for the best drying conditions of changing the red peppers with the moisture content of 18% and the restore rate of 80~85% are $80^{\circ}C$ and 44 hours. The performance of radiation tubes coating with the radiation paint developed in this research has the energy of $2.27{\times}103W/m^2{\mu}m$, $150^{\circ}C$ within the scope of radiation wave length of $2{\sim}30{\mu}m$ and has the radiation 0.92~0.93, which is superior to the general radiation tubes. The extinction coefficient according to the band pass filter using the 4 flux theory ha higher dependability on wave length, accounting for $2{\sim}17{\mu}m$ and $5{\times}105{\sim}106m-1$. A comparison between the theoretical energy transfer whose figures are interpreted according to 4 flux theory and the experimental energy transfer of far infrared dryer leads to the findings of the agreement less than 5%.

• Food Science and Preservation
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• v.12 no.1
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• pp.54-61
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• 2005

The absorption characteristics and their physical properties of hot air, vacuum and freeze dried soybean curd powder were investigated. Absorption conditions were at 5, 15, and 25 t with $0.11\~0.93$ water activities. Equilibrium moisture content and the monolayer moisture content determined by prediction models showed highest value in the freeze dried soybean curd powder due to porous structure. Absorption energy decreased with increasing water activity was not affected by drying method. In the comparisons of the isothermal absorption models, Oswin model generally was the best fit model for isothermal adsorption of soybean curd powder.

• Polymer(Korea)
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• v.37 no.4
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• pp.442-448
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• 2013

In this study, we developed and optimized hydrophilic polymer-based solid dispersion formulations (SDs) using a spray drying method for improving the aqueous solubility of eprosartan, one of poorly soluble drugs that has been broadly used for the treatment of high blood pressure. Hydroxylpropylcellulose (HPC) and poly(vinyl pyrrolidone) (PVP) were used as hydrophilic polymer matrices and poloxamer 407 (P407) added as a polymeric surfactant. Various kinds of solid dispersions with different drug/polymer compositions were prepared and their physico-chemical properties were compared. As the polymer content increased, the drug crystallinity in the SDs significantly decreased and the dissolution properties were enhanced. The PVP based SDs were observed to have relatively reduced crystallinity and an enhanced dissolution rate than HPC-based SDs, due to better miscibility between drug and polymer matrix. For PVP based SDs, the drug crystallinity almost disappeared and the dissolution properties significantly increased by more than 3~7 times.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.286-294
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• 1989

Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was $5{\sim}28%$ less in freeze dried shrimps as compared to hot air dried shrimps. The volatile basic nitrogen and trimethylamine contents of hot air dried shrimp was higher than those of freeze dried one, but total viable count of freeze dried shrimp was lower than that of hot air dried one. The color of cooked-shrimps was much brighter than uncooked-fresh shrimp. Freeze dried shrimp was lighter than hot air dried one. Total color difference $({\Delta}E)$, however, was opposite to its lightness. The mineral component of fresh shrimp was composed of calcium predominantly, followed by potassium and sodium, which were 96% of the total mineral contents. Cooking and drying methods did not affect the mineral content.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Journal of Conservation Science
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• v.17 s.17
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• pp.65-72
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• 2005

To preserve straw sandals excavated at Goongnamji site, this study examined the weight change rate by applying the methods of Primal MC-76 and vacuum freeze-drying used mostly as a earth-layer hardening material among PEG and acrylic resin, which are applied widely for preservation of waterlogged archaeological wood, as a means to preserve plant-based cultural properties along with the examination of the subject material. An experiment was also performed on moisture absorption after treatment. The materials of sandals were identified as Typha spp. The weight change experiment revealed that the vacuum freeze-drying after being treated with PEG 2-Step showed the most stabilized changes in weight, while it offered the smallest change in color as well.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.26-30
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• 2008

Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.152-162
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• 2012

In Korean apartment housing, balcony is semi-outdoor space for storage and drying laundry. Recently, this semi-outdoor balcony space has been merged into indoor living space with the legal permission of balcony extension. It results in disappearance of the original function of balcony in apartment housing. This study attempts to propose better utilization of balcony extension by analyzing how balcony has been extended and used, and what residents' needs are. This study asks 400 housewives living in apartment housing in Jangyu new urban area, Kyungnam. Findings are : 1) Balcony extensions are carried out in a living room, a large bedroom and a small bedroom. Most extensions are made for enlarging adjacent indoor living space; 2) Original balcony that is not extended is used for drying laundry, resting, flower pot, storing, and kid's playing; 3) The residents recognize that problems of balcony extension are the decreased heating efficiency, the reduced soundproofing effect, the loss of spare housework space, and the disappearance of buffer between indoor and outdoor space; 4) Many residents want to extend their balcony space of a small bedroom and a large bedroom and to keep the balcony space of a kitchen-dining room and a master bedroom as they are.