• Journal of Periodontal and Implant Science
• /
• 제34권1호
• /
• pp.163-175
• /
• 2004

This study was performed to evaluate bone formation in the calvaria of rabbit by the concept of guided bone regeneration with titanium mesh membrane and demineralized freeze-dried bone. The animal was sacrificed at 2 weeks, 4 weeks, 8 weeks, and 12 weeks after the surgery. Non-decalcified specimens were processed for histologic analysis. 1. The titanium mesh but the biocompatibility was excellent the cell-occlusiveness was feeble. 2. The cell-occlusiveness was feeble and also the soft tissue growth of the upper part of the newly-formed bone after operating was excellent in early stage. 3. The maintenance ability of the space for the GBR very was excellent. 4. The titanium mesh the tissue-integration was superior the wound fixation ability excellent. 5. The demineralized freeze-dried bone did not promote the bone regeneration. 6. With the lapse of time, formation quantity of the bone some it increased, it increased quantity very it was feeble. Within the above results, the titanium mesh for the guided bone regeneration was excellent, the dεmineralized freeze-dried bone confirmed does not promote bone regeneration.

• 한국축산식품학회지
• /
• 제31권6호
• /
• pp.858-864
• /
• 2011

The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as $C_{16:3}$, $C_{16:2}$, $C_{17:2}$ and $C_{17:1}$, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

• 한국식품저장유통학회지
• /
• 제24권4호
• /
• pp.497-504
• /
• 2017

The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and $5.03^{\circ}Brix$, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05).

• Preventive Nutrition and Food Science
• /
• 제12권1호
• /
• pp.40-45
• /
• 2007

The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particle- sized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a significantly higher L*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). The lightness (L*-value) significantly decreased with increasing relative humidity and storage temperature regardless of drying method (p<0.05). The yellowness (b*-value) increased significantly with increasing relative humidity (p<0.05). Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Freeze dried sample exhibited a significantly higher degree of rehydration than other samples (p<0.05) probably due to the small particle size. Water solubility of the freeze dried sample was higher than those of the other methods while swelling ratio of the same sample appeared to be lower than those of others. Freeze dried chaga mushroom powder contained significantly lower amount of total phenolics and total sugar as compared to other samples (p<0.05).

• Fisheries and Aquatic Sciences
• /
• 제17권2호
• /
• pp.189-195
• /
• 2014

Headspace volatile compounds of cold-stored and freeze-dried Krill Eupausia superba were analyzed to investigate their flavor qualities using a system combining a dynamic headspace isolator, an automatic thermal desorber, and a gas chromatograph-mass-selective detector. Levels of oxidation products of polyunsaturated fatty acids such as aldehydes, alcohols, and ketones, which are known to give seafood a nasty smell because of their low flavor threshold values, increased during cold storage of krill. Notably, levels of 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and 2-butanone increased during its storage. They can be considered index compounds of off-odor according to freshness degradation during storage. By contrast, in freeze-dried krill powder, levels of aldehydes, ketones, and aromatic compounds decreased rapidly. Only alcohols, which did not greatly affect the food flavor, were isolated in large amounts. It was confirmed that levels of oxidized compounds of krill increased during cold storage, but decreased in freeze-dried krill.

• 한국결정성장학회지
• /
• 제13권2호
• /
• pp.73-78
• /
• 2003

Tetraethyl orthosilicate (TEOS)로부터 유도된 동결건조 실리카 젤의 기공구조에 미치는 하소온도의 영향이 질소 등온흡착 및 수은압입법에 의하여 조사되었다. 동결건조물은 다소간의 마이크로기공을 함유하고 있었으나 주로 4~6nm 크기의 매크로기공 및 7~20$\mu\textrm{m}$ 크기의 매크로기공으로 구성되어 있었다. 하소온도의 증가에 따른 기공구조변화는 치밀화 정도에 의존하였다.

• 대한약학회:학술대회논문집
• /
• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
• /
• pp.180.3-180.3
• /
• 2003

This study was carried out to examine stability of biological products(BCG vaccine), freeze-dried BCG vaccine for percutaneous use and for interdermal use.1. pH tests of freeze-dried BCG vaccine for percutaneous use and for interdermal use vaccine was suited to basic range with variable temperature. freeze-dried BCG vaccine for percutaneous use was resulted with 6.2-6.7 and for interdermal use was resulted with 6.2-6.7.2. Bacterial concentration test of freeze-dried BCG vaccine for percutaneous use and for interdermal use vaccine was suited to basic range with variable temperature. (omitted)

• Journal of Dairy Science and Biotechnology
• /
• 제33권3호
• /
• pp.203-207
• /
• 2015

본 연구에서는 동결건조 공정에 의한 유산균의 생균수 감소를 최소화 할 수 있는 농후 발효유를 개발하고자 하였다. 이를 위해 농후 발효유 제조에 첨가되는 당의 종류 및 구성을 달리하여 동결 건조 전후의 유산균 생존율을 비교 분석하였다. 그 결과, 포도당의 일부를 이소말토올리고당으로 대체하였을 때, 발효유 내 초기 유산균 생균수 및 동결건조 공정 이후의 유산균 생존율 또한 높아졌다. 또한 동결 건조 시 열판 온도가 낮을 경우, 건조 효율은 떨어지지만, 동결건조 이후의 동결건조 농후 발효유 내 초기 유산균 생존율이 높았다. 16주간의 저장기간에 따른 유산균 생균수 변화를 살펴본 결과, 상온보관 조건에서 유산균은 지수적으로 감소하였다. 하지만 16주가 경과한 후에도 $1.63{\times}10^8CFU/g$의 생균수를 유지하여 약 0.6 g 이상의 동결건조 농후 발효유만 섭취하여도 체내에서 유산균 증식 및 유해균 억제 배변활동 원활 등의 건강기능성을 가질 수 있는 수준이었다. 하지만 본 연구에서는 식품 매트릭스에 따른 동결방지 효과를 파악할 때, 유산균 생균수를 유일한 지표로 삼았다는데 한계가 있다. 유산균 생균수뿐만 아니라, 유산균의 활성을 살펴보기 위해 동결건조 이후의 젖산 생성능력이나 실질적으로 체내에 들어갔을 때 위액이나 담즙액에 대한 저항성 측면에서의 추가 연구가 필요할 것으로 사료된다.

• Applied Biological Chemistry
• /
• 제24권2호
• /
• pp.126-131
• /
• 1981

전복(全鰒)과 해삼(海蔘)을 재래식(在來式) 방법(方法)인 자건품(煮乾品)과 진공(眞空) 동결(凍結) 건조품(乾燥品)과의 일반(一般) 성분(成分) amine류(類), 육조직(肉組織) 등(等)을 비교(比較)하여 실험검토(實驗檢討) 하였다. 2종(種)의 시료(試料) 중(中) 일반(一般) 성분(成分)은 큰 차이(差異)가 없었다. 해삼(海蔘) 중(中)에 회분(灰分)은 자건조(煮乾燥)의 경우 28.24%, 동결(凍結)은 33.99%이었다. 회분의 조성은 Na>K>Mg>Ca 순(順)이었다. 전복(全鰒) 및 해삼(海蔘)의 생체(生體) 및 동결(凍結) 건조품중(乾燥品中) TMAO 함량에는 큰 차이(差異)가 없었고 자건품(煮乾品)은 각각(各各) 생체(生體)에 비(比)하여 43% 및 54% 감소하였다. 이들 건조제품의 TMA는 에 하여 높은 함량을 보였으며 이중 자건품(煮乾品)의 경우는 동결(凍結) 건조품(乾燥品)에 비(比)하여 증가폭(增加幅)이 컸다. 또한 건조제품의 DMA는 생체(生體)에 비(比)하여 그함량이대단히 높았으며 자건(煮乾)전복의 경우 14배(倍), 자건해삼(煮乾海蔘)의 경우 18.5(倍), 동결건조품(凍結乾燥品)은 4.7 및 6.3배(倍)이었다. 전복과 해삼의 생체(生體) 조직이 건조후에 일어나는 변화를 관찰하였다.

• 한국식품과학회지
• /
• 제35권2호
• /
• pp.254-259
• /
• 2003

본 연구에서는 동결건조된 열무김치를 0, 10, $25^{\circ}C$에 60일간 저장하면서 동결건조/저장/복원시료의 젖산균수, pH, 관능적특성을 관찰하여 다음과 같은 결과를 얻었다. 동결건조된 열무김치의 적정한 복원시간은 2시간이었다. 동결건조/저장/복원시료의 저장중 젖산균수는 저장 10일만에 표준시료와 비교하여 유의적으로 감소하였으며(p<0.05), 그 이후에는 큰 변화가 없었다. 한편 저장온도가 높을 수록 10일시료의 젖산균수 감소 정도가 높았다. pH는 동결건조에 의하여 다소 증가하였으나, 60일 저장기간 중에 점차 저하하는 경향을 보였다. 동결건조/복원 열무김치의 관능적특성은 표준시료(동결건조전 시료)와 비교하면 기호성이 다소 낮았으나, 동결건조/복원시료만 단독으로 시식하면 기호성이 비교적 양호하였다. 동결건조/저장/복원시료의 전반적인기호도는 $0^{\circ}C$저장시료의 경우 표준시료보다 유의적으로 낮았으며(p<0.05), 저장온도가 증가할수록 전반적인기호도도 점차로 저하하였다. 저장기간이 10일에서 60일로 연장됨에 따라 $0^{\circ}C$나 $10^{\circ}C$저장시료의 관능적 특성은 다소 저하하였으나 $25^{\circ}C$저장시료의 관능적특성은 현저하게 저하하였다.