• Title/Summary/Keyword: sun-drying

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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry (건조 온도에 따른 블루베리의 품질변화 및 항산화특성)

  • Shin, Dong-Sun;Yoo, Yeon-Mi;Kim, Ha-Yun;Han, Gwi-Jung
    • Food Science and Preservation
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    • v.22 no.4
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    • pp.505-511
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    • 2015
  • This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

An assessment of post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia

  • Maulu, Sahya;Hasimuna, Oliver J.;Monde, Concilia;Mweemba, Malawo
    • Fisheries and Aquatic Sciences
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    • v.23 no.9
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    • pp.25.1-25.9
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    • 2020
  • Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.

Studies on the Lipids of Shiitake Mushroom, Lentinus edodes (표고버섯의 지질(脂質)에 관(關)한 연구(硏究))

  • Tsuyuki, Hideo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.4
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    • pp.419-427
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    • 1985
  • The properties of lipids in cap and stalk of 'Koshin' (Shiitake, Lentinus edodes, withxpanded cap) were studied. It was also carried out that the characteristics of lipids in fresh 'Donko'(unexpanded cap) and the changes of lipids in those samples by various drying process. The total lipid (TL) content in the cap and stalk of 'Koshin' were 4.58% and 2.65% respectively. It was found that the contents of neutral lipids (NL, $46.7{\sim}48.8%$) and phospholipids (PL, $42.0{\sim}43.8%$) were high, while that of glycolipids(GL, $9.2{\sim}9.5%$) was low. The main lipid in NL was triacylglycerol (TG, $58.0{\sim}58.5%$) followed by sterolester (SE, $16.9{\sim}17.4%$), sterol (ST, $15.6{\sim}16.4%$), diacylglycerol (DG, $5.8{\sim}6.0%$) and monoacylglcerol (MG, $1.1{\sim}1.3%$). The main lipids in PL was phosphatidyl ethanolamine (PE, $58.3{\sim}6.02%$) followed by phosphatidyl choline (PC, $17.3{\sim}19.5%$), cardiolipin (CA, $12.8{\sim}14.0%$) and lyso-phophatidyl choline (LPD, $4.8{\sim}6.6%$). Fatty acid composition was significantly different among TL, NL, GL and PL contained in cap and stalk. The main fatty acids was $C_{18:2}$ followed by $C_{16:0}$ and $C_{18:1}$ acids. The TL contents in cap and stalk of fresh 'Donko' were 3.7% and 2.5%. The changes of TL contents, PoV by drying were not almost observed. AV(acid value) of TL in the sun dried samples was a little lower than those of the fresh and hot air dried samples, on the contrary NL content in TL of the former was a little higher than those of the latters. The main lipid in NL of the three samples was TG followed by SE, ST, DG, MG and free fatty acid (FFA). In the above lipids, FFA contents in NL of the sun dried sample was a little higher than those of the fresh and hot air dried samples, but TG content in NL of former was a little lower than those of the latters. The main lipid in GL of the three samples was digalactosydiglycerol (DGDG) followed by acylsterylglucoside(ASG), sterylglucoside (SG), monogalactosyldiglycerol (MGD) and cerebroside (CER). Influence of drying on these lipid content were nol almost recognized. The main lipid in PL of the three samples was PE followed by PC, CA, LPC and phosphat idyl serine (PS). In the above lipids, PE and PC contents in PL of the sun dried one were a little lower than those of the fresh and hot air dried ones. The main fatty acid in TL, NL, GL and PL of the three samples was $C_{18:2}$ followed by $C_{16:0},\;C_{18:1}$. The $C_{18:2}$ acid contents of the sun dried sample was a little lower than those of the fresh and hot air dried ones, while $C_{16:0}$ content of the former was a little higher than those of the former was a little lower than those of the latters.

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Antioxidant and Antigenotoxic Effects of Shiitake Mushrooms Affected by Different Drying Methods (건조 방법에 따른 표고버섯의 항산화능과 항유전독성 효과)

  • Kim, Min-Jung;Chu, Won-Mi;Park, Eun-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.8
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    • pp.1041-1048
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    • 2012
  • Shiitake mushroom (SM; Lentinus edodes) are cultivated and consumed in many Asian countries including Vietnam, China, Japan, Korea, and Thailand. In Asia, SM are mainly dried and used as flavoring. The aim of this study was to compare the effects of SM created with different drying processes, such as oven-dried and sun-dried, on the antioxidative and antigenotoxic effects. Raw and dried SM were extracted with acetone, ethanol, methanol, and hot water. The antioxidant effects of SM were evaluated by determining total phenolic content, DPPH radical scavenging activity (RSA), an ORAC assay, and a cellular antioxidant capacity (CAC) assay. The inhibitory effect of SM on oxidative stress-induced DNA damage in human leukocytes was evaluated by a Comet assay. The total phenolic content of raw SM extracted with methanol and of that extracted with water were significantly higher than the dried SM. Among the water extracts, the $IC_{50}$ for DPPH RSA of raw and sun-dried SM were significantly higher than that of oven-dried SM. Sun-dried SM showed the most potent ORAC value at 50 g/mL. The CAC against $AAPH^-$ induced oxidative stress in HepG2 cells, and $H_2O_2$ induced DNA damage were effectively protected against by all SM extracts. These results suggest that unprocessed SM are the best antioxidants, and that the sun-dried method would be the best option to use in terms of antioxidant activity and the antigenotoxic effect.

Lipid Oxidation and Browning during Storage of Dried Grasshopper (벼메뚜기 건제품 저장중의 지질산화와 갈변)

  • Lee, Jong-Ho;Kim, Tae-Soo;Choi, Byeong-Dae;Kim, Gyeong-Eup;Lee, Kang-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.16 no.4
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    • pp.294-299
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    • 1987
  • Lipid composition of dried grasshopper which the most significant factor of quality deteriorioration for processing and storage were studied. Also brown pigment formation and its effect of lipid autoxidation were studied. Lipid contents of matured female grasshopper were revealed 5.12% and composed of high content of unsaturated fatty acid. The phospholipid comprised 27.35% of the total lipid. On sun ana hot ai' drying, carbonyl values were greatly increased but peroxide values were not determined. On freeze drying, lipid peroxide and carbonyl compounds in grasshopper lipids were nearly not accumulated. Peroxide values were increased during early stage of storage, but carbonyl values were steadly increased for 98 days. Hydrophilic brown pigments which caused by sugar-amino reaction were higher than that of lipophilic. In the water soluble fraction of the browning products has some autioxidative activity, but in liposoluble fraction has not.

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Studies of Duvatrienediol in Tobacco Leaf (Nicotiana tabacum L.) (잎담배중 Duvatrienediol에 관한 연구)

  • 지상운;안기영;이문수;박영수;정찬선
    • Journal of the Korean Society of Tobacco Science
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    • v.14 no.2
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    • pp.159-167
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    • 1992
  • It would be clear that the constituents of the leaf surface lipid is ye비 important as an evaluation index of tobacco leaf quality since the quality of tobacco specific aroma with leaf species depends on the contents of the lipid and the strength of the aroma is determined by the amounts of the lipid secreted. For the reason, a rapid and peproducible method to quantify DVT, which is a kind of lipid, has been studied. The biosynthesis procedure of DVT in leaf growing processes, and the volatile or decompositional characters of DVT in leaf drying processes were also discussed. In consequence, it might be possible to get the data available to the cultivation of better tobacco leaf and the manufacture of cigarettes with better aroma and taste. The results obtained from this study are as follows. 1. Chloroform/dichloromethane solvent was better than chloroform alone for DVT extraction. The extraction yields of the leaf surface lipid were about 5% 2. The extractives with dichloromethane were treated by silylation with BSTPa and the quantitative analysis of DVT was carried out using SE -54 fused silica capillary column. It was found that rapid and reproducible data could be obtained from these methods. 3. In flue - cured tobacco species, DVT contents were $30.3\mu\textrm{g}/cm^2$ in the beginning stage of leaf drying processes and $12.1\mu\textrm{g}/cm^2$ corresponded to 30% levels of the beginning stage, in the end stage. 4. DVT contents in Burley mere 2 times as large as those in fluecured tobacco. DVT in the upper stalk position of leaf was 3 times larger than that in the lower stalk position. 5. DVT of tobacco leaves was decomposed by $SO_2$ gas or the sun light. The decomposition rate was largest in the sample used methanol as a extraction solvent.

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Development of New Powdered Additive and Its Application for Improving the Paperboard Bulk and Reducing Drying Energy (II) - Surface Modification of Brewers Grain(BG) and Oil Palm Frond(OPF) Powders with Cationic and Oxidized Starches - (산업용지의 벌크 향상 및 건조에너지 절감을 위한 분말상 첨가제 제조기술 개발(II) - 맥주박과 팜잎 분말상 첨가제의 표면개질에 대한 연구 -)

  • Lee, Ji-Young;Kim, Chul-Hwan;Kim, Sun-Young;Kim, Byeong-Ho;Lim, Gi-Baek;Kim, Jun-Sik
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.45 no.2
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    • pp.33-40
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    • 2013
  • Powdered additive or organic filler is used to improve paperboard thickness and to reduce drying energy consumption in the Korean paperboard industry. In a previous study, we identified alternative non-lignocellulosic resources to wood powder, specifically brewers grain and oil palm frond powders, and verified that these materials had the same functionality as wood powder. The main drawback of the use of such additives, including both lignocellulosic and non-lignocellulosic resources, is the deterioration in paperboard strengths. Therefore, we carried out a basic study on the surface modification of brewers grain and oil palm frond powders to improve the strengths of paperboard. Surface modification was performed using various types of cationic and oxidized starches. The streaming current and zeta-potential of the two non-lignocellulosic powders were measured and CLSM images were taken to assess the surface modification.

Changes in Lipid Composition of Korean Red Pepper(Capsicum annuum) during Processing and Storage (고추 가공 및 저장 조건에 따른 지질성분의 변화)

  • Hwang, Seong-Yun;Cho, Dae-Hee;Jo, Jae-Sun
    • Journal of the Korean Society of Food Culture
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    • v.13 no.5
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    • pp.519-528
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    • 1998
  • This study was conducted to investigate the changes in lipid components of red pepper under various processing conditions such as drying, exposing to lights, extraction and storage conditions. The material used in this study were Chungyang cultivars which contained the largest amount of capsaicinoids and Dabok cultivars which is most popular among the various cultivars produced in Korea. Total lipid content of Chungyang was 15.7% and those of Dabok, Udeungsang and Hongilpum were about 17%. The neutral lipid content in free lipid of red pepper was $78.5{\sim}80.3%$ Phospholipid and glycolipid content in bound lipid were $53.8{\sim}56.9%$ and $35.3{\sim}38.7%$ respectively. The major fatty acids of lipid were linoleic, palmitic and oleic acid. Linoleic acid was presented mainly in pericarp, seed and placenta, whereas the most of palmitic acid was presented in stem. Lipid content of cut and whole red pepper were decreased $24.7{\sim}28%$ and $18.1{\sim}21.5%$ by drying for 48hrs at $65^{\circ}C$ and $95^{\circ}C$. And lipid content was also decreased $3.5{\sim}3.6%$ when the red pepper powder was exposed to 15,000 lux of incandescent light for 30 days at $40^{\circ}C$ and $4{\sim}4.9%$ to fluorescent light. The lipid was extracted the highest content of $50.5{\sim}51.7%$ by acid solution(pH2) and the lowest content by neutral solution, and the higher the salt concentration, the greater the lipid was extracted. During storage at $4^{\circ}C,\;25^{\circ}C,\;40^{\circ}C$, for 30 days the lipid content was not much changed but linoleic acid content was decreased during storage at the same conditions.

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Change of Essential Oil Constituents during Flue-curing Process in Flue-cured Tobacco, NC82 & KF114 (황색종 NC82와 KFl14의 건조단계별 정유성분의 변화)

  • Hong, Yeol;Lim, Heung-Bin;Seok, Young-Sun;Shin, Ju-Sik;Kim, Jong-Yeol;Ra, Do-Young;Lee, Hak-Su
    • Journal of the Korean Society of Tobacco Science
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    • v.23 no.2
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    • pp.168-178
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    • 2001
  • Essential oil in tobacco leaves influences the taste and aroma of cigarette smoke and is important to tobacco quality. This study was conducted to investigate the change in the level of essential oil components during flue-curing process of two flue-cured tobaccos, NC82 and KEl14. Flue-curing process was divided by six steps; harvest stage, the end of yellowing stage, the middle of color fixing stage, the end of color fixing stage, the middle of midrib drying stage, full-cured stage. NC82 in each stage contained 0.28%, 0.30%, 0.35%, 0.36%, 0.40% and 0.42% essential oil, respectively, and KF114 were 0.29%, 0.31%, 0.34%, 0.36%, 0.39% and 0.41%, respectively. Almost all hydrocarbons on the basis of relative peak area were gradually increased in two varieties with curing, neophytadiene content in them was highest at the full-cured stage. Most of alcohols and esters with curing showed a declining trend, but benzyl alcohol was increased in two tobaccos. Ketones were largely increased at the midrib drying stage during the curing process, especially, the most largely increasing constituent was $\beta$-damascenone among them. The content of 2-butylterahydrofuran, heterocyclic compounds, was largely increased at tile color fixing stage. There was no considerable difference between NC82 and KFl14 at the GC profile of essential oil and the pattern of each components during flue-curing process.

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Preparation and In Vitro Test of Sold Dispersion using Acyclovir and Water Soluble Polymer (아시클로비어와 수용성 고분자를 이용한 고체분산체 제조 및 생체외 방출)

  • Ahn, Yong-San;Lee, Ha-Young;Hong, Keum-Duck;Jung, Sung-Beum;Cho, Sun-Hang;Rhee, John-Moon;Lee, Hai-Bang;Khang, Gil-Son
    • Journal of Pharmaceutical Investigation
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    • v.34 no.3
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    • pp.169-176
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    • 2004
  • Acyclovir(ACV) is an important antiviral drug used extensively against infections caused by herpes viruses, especially herpes simplex and varicella zoster. Because of high crystallinity and large particle size, solubility of intact ACV is very low in water(1.3 mg/ml). The goal of this work is to enhance the solubility of ACV. To make solid dispersion, Polyethyleneglycol, Hydroxyprophylmethylcelluose and Polyvinylpyrrolidone were used as polymer carriers in this work. Polymer carriers and drug were dissolved in acetic acid. And then spray drying method and freeze drying method were used as solvent extraction. Morphology, crystallization and functional group were characterized using SEM, XRD and FT-IR. The result of in vitro test showed the sample using PVP as polymer carrier had higher dissolution rate(up to 466%) than intact ACV.