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      • SCISCIESCOPUS

        Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture

        Khampakool, Apinya,Soisungwan, Salinee,Park, Sung Hee Elsevier 2019 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.99 No.-

        <P><B>Abstract</B></P> <P>Efficacy of infrared assisted freeze drying (IRAFD) was investigated to produce banana snacks. Infrared (IR) lamp was installed into freeze dryer. Various IRAFD trials including the continuous IRAFD-2.7 kW/m<SUP>2</SUP>, IRAFD-2.7 kW/m<SUP>2</SUP> at 20% weight reduction (WR), and IRAFD-2.7 kW/m<SUP>2</SUP> at 20% WR to 4.0 kW/m<SUP>2</SUP> at 0 °C were performed. Continuous IRAFD could significantly reduce the drying time up to 213 min compared to freeze drying (FD) (696 min), resulting in more than 70% time saving. Drying kinetics of IRAFD trials were estimated using exponential, Page, and diffusion models. Page model best explained the drying kinetics of IRAFD banana. FD consumed the highest total electrical energy (27.0 × 10<SUP>3</SUP> kJ), whereas, continuous IRAFD-2.7 kW/m<SUP>2</SUP> saved the electrical energy consumption up to 8.4 × 10<SUP>3</SUP> kJ with rapid drying. IRAFD improved the crispness of banana snacks. This study demonstrated the potential of IRAFD to produce the high-quality banana snack and to save significant time and energy during drying.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Infrared assisted freeze drying showed the potential for rapid freeze drying. </LI> <LI> Infrared assisted freeze drying could produce crispy banana snacks. </LI> <LI> Infrared radiation could save electric energy during freeze drying. </LI> </UL> </P>

      • SCOPUSKCI등재

        The effect of temperature and storage time on DNA integrity after freeze-drying sperm from individuals with normozoospermia

        Farzaneh Mohammadzadeh Kazorgah,Azam Govahi,Ali Dadseresht,Fatemeh Nejat Pish Kenari,Marziyeh Ajdary,Rana Mehdizadeh,Roya Derakhshan,Mehdi Mehdizadeh The Korean Society for Reproductive Medicine 2024 Clinical and Experimental Reproductive Medicine Vol.51 No.1

        Objective: This study evaluated the effects of temperature and storage time on the quality and DNA integrity of freeze-dried sperm from individuals with normozoospermia. Methods: Normal sperm samples from 15 men aged 24 to 40 years were studied. Each sample was divided into six groups: fresh, freezing (frozen in liquid nitrogen), freeze-dried then preserved at room temperature for 1 month (FD-1m-RT), freeze-dried then preserved at room temperature for 2 months (FD-2m-RT), freeze-dried then preserved at 4 ℃ for 1 month (FD-1m-4 ℃), and freeze-dried then preserved at 4 ℃ for 2 months (FD-2m-4 ℃). The morphology, progressive motility, vitality, and DNA integrity of the sperm were evaluated in all groups. Results: In all freeze-dried groups, sperm cells were immotile after rehydration. The freeze-dried groups also showed significantly less sperm vitality than the fresh and frozen groups. Significantly more morphological sperm abnormalities were found in the freeze-dried groups, but freeze-drying did not lead to a significantly higher DNA fragmentation index (DFI). The DFI was significantly higher in the FD-2m-RT group than in the other freeze-dried groups. Conclusion: The freeze-drying method preserved the integrity of sperm DNA. The temperature and duration of storage were also identified as factors that influenced the DFI. Accordingly, more research is needed on ways to improve sperm quality in the freeze-drying process.

      • SCIESCOPUSKCI등재

        동결건조 시스템에서 동결속도가 향미물질 보존에 미치는 영향

        변명희,최미정,이성,민상기,Byun, Myung-Hee,Choi, Mi-Jung,Lee, Sung,Min, Sang-Gi 한국축산식품학회 1998 한국축산식품학회지 Vol.18 No.2

        The objective of this study was to investigate the effects of freezing rate on aroma retention and to examine the mechanism of aroma retention during freeze drying process. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80${\times}$20mm) containing diacetyl(2mg/ml) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom measured and diacetly contents. Besides, we observed the effect of the relative humidity of the diacetyl contents freeze-dried gelatin during storage. The retained diacetyl content was increased at high freezing temperature and in order of 0∼5, 5∼10, 10∼15, 15∼20 mm section from the bottom of the sample. It was observed that the retained diacetyl content was high in 15∼20 mm section. The retained diacetyl content and freeze-dried gelatin stored in the condition of high relative humidity was decreased significantly but in the low relative humidity case, was it decreased in small amount. The results of our experiment resents that the low temperature freezing and low humidity storing condition is effective for preserving aroma compound in food.

      • KCI등재후보

        저장기간에 따른 동결건조 농후 발효유 내 유산균 생균수 변화

        임예서 ( Ye Seo Lim ),홍식 ( Shik Hong ),신용국 ( Yong Kook Shin ),강신호 ( Shin Ho Kang ) 한국낙농식품응용생물학회 2015 Journal of Dairy Science and Biotechnology (JMSB) Vol.33 No.3

        The majority of food drying processes are based on the use of thermal energy. However, such methods may deteriorate the quality of the final product. Freeze-drying is one of the most useful processes for drying thermosensitive substances. Food that contains beneficial bacteria, for example, is susceptible to heat treatment, but during freeze-drying beneficial bacteria are preserved in these food items. The primary goals of this study were to develop yogurt snacks and to compare the viability of lactic acid bacteria (LAB) in yogurt snacks under different freeze-drying temperatures. In addition, the survival of LAB during storage was investigated. Survival of LAB in freeze-dried yogurt snacks gradually decreased over 16 weeks of storage. LAB had a residual viability of 25.5% after 16 weeks of storage at room temperature. LAB survived better in freeze-dried plain yogurt snacks than in freeze-dried strawberry yogurt snacks during storage. Freeze-dried yogurt snacks contained 11.9% fat, 57.1% carbohydrate, and 18.7% protein. In conclusion, the viability of LAB in freeze-dried yogurt snacks depends on the temperature during freeze-drying: the higher the freeze-drying temperature, the lower the viability of LAB in yogurt snacks. The viability of LAB in yogurt snacks was also dependent on the moisture content and nutritional value.

      • KCI등재후보

        유자차 부산물인 유자즙의 분말화 연구

        남혜원,현영희 한국식품영양학회 2003 한국식품영양학회지 Vol.16 No.4

        To increase the utilization of citron, citron juice that is by-product of citron tea was spray dried and freeze dried. Cyclodextrin(CD) was used as wall material to stabilize during drying. The physiochemical properties of citron juice were as follows: water content of 82.3%, pH of 2.45, and there were little different in two kinds of drying or CD added in different ratio. Citric acid, malic acid, succinic acid and lactic acid were detected in all of the samples. Spray and freeze-drying increased markedly yellowness compared to that of citron juice. Heat stability was reduced by both of two kinds of drying, and CD 15% was more decreased than CD 10%. Water uptake by freeze-drying was somewhat higher than that of spray-drying. When sensory properties of original citron juice was compared with those of spray and freeze dried, freeze drying with 10% of cyclodextrin was evaluated as superior to citron juice or other drying conditions.

      • SCISCIESCOPUS

        Effect of Cryoprotectant and Freeze-Drying Process on the Stability of W/O/W Emulsions

        Choi, M. J.,Brianç,on, S.,Bazile, D.,Royere, A.,Min, S. G.,Fessi, H. Taylor Francis 2007 Drying Technology Vol.25 No.5

        <P> In order to protect a hydrophilic drug and to prolong its further delivery, the formulation of multiple emulsions could be worthy. However, the double emulsions are not stable, their structure can change, leading to the formation of a single emulsion as the destruction of the system, and the drug can release easily from the globules in liquid state. The freeze-drying technology could be used to produce dry emulsion, the powder form being much more stable. The aim of this work was to study the influence of a cryoprotectant and a freeze-drying process on the stability of W/O/W emulsions. Samples were frozen at two different freezing rate (νf = 0.55°C/min and 1.25°C/min) and successively dried at two different sublimation temperature (Ts = - 10°C and - 20°C). The particle size distributions were measured by granulometer and UV spectrophotometer was performed to investigate the leakage of internal constituent. The glass transition temperature (Tg) of the double emulsions was analyzed by DSC. The particle sizes became even smaller after freeze drying, except when &kgr;-carrageenan is used as a cryoprotectant. In that case, the particles became aggregated after freeze drying, whatever the process conditions. The mean size is considerably reduced when the globules are diluted at low concentration in glucose and trehalose solution. When the concentration is increased, the size distribution is not significantly affected. The leakage of the internal aqueous phase to the external one during freeze drying was measured as an indicator of the structure stability. It is affected by the nature of the cryoprotectant and the conditions of the freeze-drying process. The leakage of the internal phase was smaller when cycle III (νf = 1.25°C/min, Ts = - 10°C) was processed. From our experiments, we suppose that the water transfer from the inner phase to the outer aqueous phase results in the diminution of the globules size in double emulsion. The Tg of the double emulsions diluted with trehalose and glucose were determined at - 33.8°C and - 47.1°C. In contrast, the Tg of double emulsion with &kgr;-carrageenan and HES did not appear.</P>

      • SCOPUSKCI등재

        화학적 박리법으로 제조된 산화그래핀 분말의 건조방법에 따른 물성 비교

        노상균,노경훈,엄성훈,허승현,임형미,Rho, Sangkyun,Noh, Kyung-Hun,Eom, Sung-Hun,Hur, Seung Hyun,Lim, Hyung Mi 한국재료학회 2013 한국재료학회지 Vol.23 No.10

        Graphene oxide powders prepared by two different drying processes, freeze drying and spray drying, were studied to compare the effect of the drying method on the physical properties of graphene oxide powder. The graphene oxide dispersion was prepared from graphite by chemical delamination with the aid of sulfuric acid and permanganic acid, and the dispersion was further washed and re-dispersed in a mixed solvent of water and isopropyl alcohol. A freeze drying method can feasibly minimize damage to the sample, but it requires a long process time. In contrast, spray drying is able to remove a solvent in a relatively short time, though this process requires exposure to a high temperature for a rapid evaporation of the solvent. The powders prepared by freeze drying and spray drying were characterized and compared by Raman spectroscopy, X-ray diffraction, field-emission scanning electron microscopy, transmission electron microscopy, and by an elemental analysis. The graphene oxide powders showed similar chemical compositions; however, the morphologies of the powders differed in that the graphene oxide prepared by spray drying had a winkled morphology and a higher apparent density compared to the powder prepared by freeze drying. The graphene oxide powders were reduced at $900^{\circ}C$ in an atmosphere of $N_2$. The effect of the drying process on the properties of the reduced graphene oxide was examined by SEM, TEM and Raman spectroscopy.

      • SCISCIESCOPUSKCI등재
      • KCI등재

        열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향

        김아나,이교연,하명화,허호진,최성길 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.7

        The purpose of this study was to evaluate the effect of drying methods including freeze, hot-air, and vacuum drying on the nutritional properties, antioxidant activities, and drying properties of Aruncus dioicus var. kamtschaticus. The optimum temperature of hot-air drying was 100℃ based on the total phenolic and flavonoid content and antioxidant activities, which were altered as a function of drying temperatures of 60, 80, 100, and 120℃. In addition, based on the drying curve, the optimum condition of hot-air and vacuum drying was 100℃ for 10 min, whereas that of freeze drying was 210 min. Vacuum drying was most effective for removal of moisture compared with the other drying methods. The water activity and water solubility index of dried samples obtained by the different drying methods were not significantly different. The water absorption index and rehydration ratio increased in the order of freeze, vacuum, and hot-air drying because of differences in porous structure of A. dioicus. Thus, vacuum drying of A. dioicus leads to the highest total phenolic and flavonoid content and antioxidant activities, followed by hot-air, and freeze drying.

      • 마늘의 건조과정 중 Alliinase 활성 변화에 관한 연구

        채수규,Chae, Soo-Kyu 대한환경위생공학회 2007 대한환경위생공학회지 Vol.22 No.1

        Changes in the alliinase activity during the hot air drying and vacuum freeze drying of garlic samples treated as the whole, sliced and crushed state were investigated. The specific activity of alliinase in raw garlic was 8.52 units/mg protein. The activity in the whole garlic prepared by the hot air drying for 8 hrs was reduced remarkably to 5.22 units/mg protein with 61% remaining and to 4.25 units/mg protein with 50% remaining for 36 hrs. The activity in the sliced garlic prepared by the hot air drying for 36 hrs was reduced to 3.55 units/mg protein with 42% remaining and the activity in the crushed garlic prepared by the hot air drying for 36 hrs was reduced to 3.12 units/mg protein with 37% remaining. The garlic sample sliced or crushed was higher than the whole state in the efficiency of drying but was lower in the remaining activity of alliinase. The activity in the whole garlic prepared by the vacuum freeze drying for 8 hrs was reduced to 7.21 units/mg protein with 85% remaining and to 5.53 units/mg protein with 65% remaining for 36 hrs. The activity in the sliced garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.55 units/mg protein with 53% remaining and the activity in the crushed garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.16 units/mg protein with 49% remaining. The remaining activity of alliinase in the garlic samples prepared by the vacuum freeze drying was higher than the remaining activity in the garlic samples prepared by the hot air drying.

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