• Asian-Australasian Journal of Animal Sciences
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• 제19권1호
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• pp.126-130
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• 2006

The purpose of this research was to study the effect of freeze drying on the microorganisms in kefir. Influences of lyoprotectants and rehydrated media (water at $4^{\circ}C$, $25^{\circ}C$; 10% reconstituted milk at $4^{\circ}C$, $25^{\circ}C$) on the viability of lactic acid bacteria and yeasts in freeze-dried kefir were investigated. Kefir was made from cow milk which was inoculated with 5% kefir grains, and incubated at $20^{\circ}C$ for 20 h. Lyoprotectants (galactose, lactose, maltose, sucrose and trehalose) were added independently before dehydration of kefir by freeze drying. Results indicated significant loss in viability of microorganisms in kefir after freeze-drying. Addition of 10% galactose or 10% sucrose as lyoprotectants significantly increased the survival rates of both lactic acid bacteria and yeasts (p<0.05). The $4^{\circ}C$ rehydration temperature showed the best viabilities for yeasts, however, viability was not significantly affected by rehydration media (p>0.05).

• 한국자원식물학회지
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• 제35권6호
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• pp.778-784
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• 2022

Wild vegetables, such as Cirsium setidens, and Aster scaber, are commonly distributed as dried materials because the wild vegetables lose their freshness quickly after harvest and distribution. Dried wild vegetables require rehydration to use as a food ingredient, and the quality of rehydrated wild vegetables is affected by pre-drying and drying methods. Here, we introduce the newly developed pre-drying and drying method, termed "micro oil sprayed thermal air (MOTA) technique". The three wild vegetables processed by the MOTA technique showed improved rehydration rate and reduced time to achieve maximum rehydration rate. Color characteristics were also improved in C. setidens. These results indicate that the MOTA technique improves the overall quality of rehydrated wild vegetables. It is expected that our findings could enhance the marketability of dried wild vegetables by improving overall quality and reducing preparation time.

• Journal of Applied Biological Chemistry
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• 제56권1호
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• pp.19-22
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• 2013

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hot-air dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2000년도 추계학술발표강연 및 논문개요집
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• pp.153-153
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• 2000

• 월간산업보건
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• 통권269호
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• pp.37-39
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• 2010

• 한국식품영양과학회지
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• 제39권7호
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• pp.1024-1029
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• 2010

폴리에틸렌글리콜(PEG) 4,000을 20, 30, 40% 농도로 처리하여 백년초와 알로에 절편을 건조한 후, 열풍건조와 동결건조 처리된 시료와 복원율, 색도, 관능평가 등을 비교, 분석하였다. 건조시간에 따른 탈수 양은 두 시료 모두 PEG의 농도가 높을수록 탈수효율이 좋았다. 복원율에서는 열풍건조와 동결건조 처리 시료보다 PEG 처리 시료가 더 높은 복원율을 가졌다. 색도에서는 동결건조와 유사하였고 열풍건조보다는 우수하였다. 관능평가에서는 열풍건조나 동결건조보다 PEG 처리한 시료가 더 우수하였다. 따라서 본 연구 결과, PEG를 이용한 백년초와 알로에 절편의 건조는 시료의 세포파괴를 최소화하고 신선한 시료 본래의 상태로 복원될 수 있는 매우 효율적인 건조방법이라고 판단되며, 건조된 제품을 향후 기능성화장품 원료 등으로의 활용이 가능하다고 판단된다.

• 대한수의학회지
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• 제30권1호
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• pp.15-27
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• 1990

Effects of oral administration of electrolyte solutions were studied in experimentally dehydrated adult sheep. By the latin square method five ruminal fistulated sheep were examined and dehydrated by deprivation of feed and water for 72 hours. Tap water, physiological saline, 0.45% NaCl+120 mM/L glucose and 0.9% NaCl+1% propylene glycol solution were orally administrated after dehydration, respectively. Rehydration effect and modification of the rumen function were compared. 1. After 72 hours of deprivation of feed and water, sheep were hypertonic dehydrated and blood acid-base parameters were not significantly changed. And there was marked increase in ruminal pH and decrease in ruminal total volatile fatty acid(VFA) concentration. 2. After the fluids administration the changes in blood acid-base parameters were not significant in all groups. 3. Although glucose fermentation in the rumen was observed, 0.45% NaCl+120 mM/L glucose was more effective in rehydration than physiological saline and tap water. But it was difficult to know the rehydration effect of 0.9% NaCl+1% propylene glycol solution exactly because of excessive increase in plasma osmolality. 4. After refeeding, total concentration and proportions of ruminal volatile fatty acid(VFA) were not significantly different among groups and recovered to normal concentration but not in proportions after 2 days in all groups. 5. In vitro cultured ruminal protozoa were susceptible to the decrease of the pH and osmolality.

• Journal of Microbiology and Biotechnology
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• 제17권1호
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• pp.89-95
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• 2007

Improvements in the dissolution of proteins in two-dimensional gel electrophoresis have greatly advanced the ability to analyze the proteomes of microorganisms under a wide variety of physiological conditions. This study examined the effect of various combinations of chaotropic agents, a reducing agent, and a detergent on the dissolution of the Streptomyces peucetius cytosolic proteins. The use of urea alone in a rehydration buffer as a chaotropic agent gave the proteome a higher solubility than any of the urea and thiourea combinations, and produced the highest resolution and clearest background in two-dimensional gel electrophoresis. Two % CHAPS, as a detergent in a rehydration buffer, improved the protein solubility. After examining the effect of several concentrations of reducing agent, 50 mM DTT in a rehydration buffer was found to be an optimal condition for the proteome analysis of Streptomyces. Using this optimized buffer condition, more than 2,000 distinct and differentially expressed soluble proteins could be resolved using two-dimensional gel electrophoresis with a pI ranging from 4-7. Under this optimized condition, 15 novel small proteins with low-level expression, which could not be analyzed under the non-optimized conditions, were identified. Overall, the optimized condition helped produce a better reference gel for Streptomyces peucetius.

• 한국수산과학회지
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• 제4권1호
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• pp.22-30
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• 1971

Sea mussel Mytilus edulis, world-widely distributed, is a sort of popular food in Korea. The demands of high quality and mass production are not being satisfied since it is usually sun dried. A rapid dehydration and the treatment of food additives to improve the quality of the product seems to be required. In this paper, the effect of antioxidants and EDTA treatment was studied when sea mussel was pressed and hot-air dehydrated for 10 hours at 45 to $52^{\circ}C$ under the air flow rate of 3 meter per second. The results are as follows: 1) Cooked and pressed sea mussel was dehydrated mere rapidly than cooked without pressing. 2) The rehydration rate of pressed and dehydrated sea mussel was higher than that of the unpressed. 3) Among six samples, BHA treated material showed the best color preservation during dehydration and storage. The treatment of Teonox-II was also effective following BHA. 4) The effects of antioxidants used during dehydration and storage were in order of BHA, Tenox-II and NDGA treatment, while EDTA was ineffective. 5) No significant difference in rehydration rate was found between those treated with antioxidants or EDTA and the untreated. 6) The amount of soluble protein was higher in the samples treated with antioxidants than in EDTA treated or untreated samples. 7) The results suggest that the treatment of BHA and pressing process produce improved product in quality which gives higher amount of soluble protein and better rehydration, color preservation and preventive effect of rancidity.

• 한국식품영양과학회지
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• 제38권1호
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• pp.111-115
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• 2009

폴리에틸렌글리콜과 말토덱스트린을 30, 50, 80% 농도로 처리하여 당근 절편을 건조한 후 동결건조와 열풍건조 처리된 시료와 복원율, 색도, 카로틴 함량, 관능평가 등을 비교, 분석하였다. 당근의 건조시간에 따른 탈수 양은 두 탈수제 모두 탈수제의 농도가 높을수록 최종 탈수되는 수분량이 많게 나타났으며 폴리에틸렌글리콜의 탈수 양이 말토덱스트린보다 많았다. 폴리에틸렌글리콜 처리 당근의 복원율과 카로틴 함량은 다른 건조 방법에 의한 시료보다 61, 67% 정도 높게 나타났다. 또한 색도와 관능 평가에서는 두 탈수제 첨가 처리에 의한 건조방법이 동결건조와 열풍건조와 비교하여 보다 우수한 것으로 분석되어졌다. 따라서 본 연구 결과, 폴리에틸렌글리콜과 말토덱스트린을 이용한 당근의 건조는 시료의 영양 성분 손실 및 세포의 파괴를 최소화하고 신선한 시료 본래의 상태로 복원될 수 있는 효율적인 건조 방법이라고 판단된다.