• Title, Summary, Keyword: rehydration

Search Result 174, Processing Time 0.037 seconds

Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin

  • Kim, Min-Hee;Kim, Kwan-Su;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
    • /
    • v.14 no.4
    • /
    • pp.367-372
    • /
    • 2009
  • Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.

Severe Gastrointestinal Hemorrhage in a Child after Taking an Improper Oral Rehydration Solution

  • Chung, Chanyoung;Park, Ji Sook;Seo, Ji-Hyun;Youn, Hee Shang
    • Pediatric Gastroenterology, Hepatology & Nutrition
    • /
    • v.23 no.4
    • /
    • pp.405-410
    • /
    • 2020
  • Oral rehydration solution (ORS) is safe and effective for the prevention and treatment of dehydration in children. It has been commercially available as a small packaging unit that needs to be taken with a specified amount of water. Intake of incorrectly formulated ORS results in side effects, such as electrolyte imbalance and upper gastrointestinal (GI) disturbance. We experienced a case of severe GI hemorrhage from gastric and duodenal ulcers in a previously healthy child following intake of incorrectly formulated ORS. GI hemorrhage in children is often life threatening and reaching a diagnosis may be challenging. Commercially manufactured packets of powdered oral rehydration salts have been widely used and GI hemorrhage associated with an improperly diluted ORS has been rarely reported. Caution and education for proper preparation of ORS are imperative.

Changes of Strength and Stiffness of Freeze-Dried Bovine Cortical Bone according to Rehydration Time in Electrolyte Solution (동결건조한 소의 치밀골에서 전해질용액의 침지시간에 따른 Strength와 Stiffness의 변화)

  • 김남수;장세웅;김희은;정인성;최성진;최인혁
    • Journal of Veterinary Clinics
    • /
    • v.20 no.4
    • /
    • pp.482-488
    • /
    • 2003
  • Transplanted cortical bone grafts of freeze-dried bones also function as sustaining for defected bones, however, it has less strength and is fragile without rehydration. In this study, strength and stiffness of freeze-dried bone from bovine cortical bones were evaluated by three point bending test according to different time frames such as rehydration times of 0.5, 3, 6, 12 and 24 hrs in electrolyte solution and was compared with those of frozen bones. The strength and stiffness of frozen bone were $264.4\pm36.7$ MPa, $17.0\pm1.5$ GPa, respectively. The strength and stiffness of freeze-dried bone which fat was removed by treatments of chloroform-methanol solutions for 6 days, then was freeze-dried at $-80^{\circ}C$ and sterilized with ethylene oxide gas, were $224.9\pm27.6$ MPa, $19.2\pm2.8$ GPa, respectively. The strength and stiffness of feeze-dried bone were decreased 15.0% and increased 13.2% than these of frozen bone, respectively. The strength and stiffness of freeze-dried bone rehydrated for 6 hrs were restored to 96.0% strength and 99.2% stiffness of frozen bone. The rehydration time of freeze-dried bone which had the highest strength and stiffness was six hours and three hours, respectively. The results of the mathematica program for the variation of the strength and stiffness showed 3 hours and 30 minutes of rehydration time in electrolyte solution for the best condition in the strength and stiffness which was adequate to treat freeze-dried cortical bone.

Effect of theRehydration Cycles on the Quality Changes of Retorted Sea Cucumber (StichopusJaponicus) During Storage (재수화 반복횟수를 달리한 해삼 병조림의 저장기간에 따른 품질변화 특성)

  • Kim, Yoon Sung;Yoon, Won Byong
    • Food Engineering Progress
    • /
    • v.21 no.1
    • /
    • pp.29-35
    • /
    • 2017
  • Quality changes of dried sea cucumber (Stichopusjaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process ($121.1^{\circ}C$, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio ($R_R$), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of $R_R$, $249.19g_f$, and 4.05 mJ, respectively.

Physical Characteristics of Sterically Stabilized Liposomes after Lyophilization and Rehydration (입체 구조적으로 안정화된 리포좀의 동결건조에 따른 물리적 특성)

  • Jeon, Ho-Seong;Lee, Sang-Kil;Choi, Young-Wook
    • Journal of Pharmaceutical Investigation
    • /
    • v.31 no.1
    • /
    • pp.43-47
    • /
    • 2001
  • Sterically stabilized liposomes (SSL) have been introduced for longer circulation in blood than conventional liposomes (CL). However, there are a couple of problems in SSL preparation due to the instability of phospholipid and the degradation of drug in aqueous conditions. To solve these problems, it is necessary to go through lyophilization process. Therefore, in this study, effects of lyophilization on SSL were evaluated for physical characteristics changes upon rehydration of lyophilized SSL such as the particle size, efficiency of drug entrapment, turbidity and drug release. SSL containing streptozocin, a water-soluble anticancer drug as a model compound, were prepared with DSPC and DSPE-PEG 2000. The size was controlled to 100 nm by extrusion with polycarbonate membrane, and sucrose was used as a cryoprotectant for lyophilization at the 1:3 (lipid:sucrose) ratio. Upon rehydration of lyophilized SSL, the average size was in the range of $50{\sim}200\;nm$ which is adequate for longer circulation in blood, and the encapsulation efficiency was kept as its initial state. Rehydrated SSL were not adsorbed to rat plasma protein and revealed a similar drug release profile to that of fresh SSL before lyophilization. Therefore, lyophilization could be introduced efficiently to overcome aqueous instability problems of SSL.

  • PDF

Rheological Properties of Rehydrated Freeze Dried Instant Rice (동결건조 즉석미반의 리올로지적 성질)

  • Kim, Kwan-Yu;Lee, Shin-Young;Joo, Hyun-Kyu
    • Applied Biological Chemistry
    • /
    • v.32 no.4
    • /
    • pp.332-337
    • /
    • 1989
  • Rheological properties of rehydrated freeze dried instant rice were investigated in comparison with that of cooked rice. The time changes in reciprocal hardness of instant rice grains at various rehydration temperatures$(60{\sim}90^{\circ}C)$ could be expressed by the first order reaction rate equation regardless of rehydration temperature and reaction rate constant increased as the rehydration temperature increased. Activation energy for rehydrating instant rice was 6.1 kcal/g-mol. Analysis of compressive stress relaxation test showed that the viscoelastic properties of both rehydrated instant rice and cooked rice grains could be expressed by 6-elements generalized Maxwell model. Rehydrated instant rice revealed higher relaxation decay than that of cooked rice and showed the elastic property increased by increasing the rehydration temperature.

  • PDF

Ultrarapid-freezing of 1 Ceil Mouse Embryos; Optimal Times of Rehydration and Dehydration (1세포기 생쥐 수정란의 초급속동결; 적정 탈수시간과 복수시간)

  • 박영식;전상식
    • Journal of Embryo Transfer
    • /
    • v.11 no.1
    • /
    • pp.27-33
    • /
    • 1996
  • The efficient cryopreservation of embryos requires optimal times of dehydration and rehydration This study was carried out to investigate the effect of various times of dehydration and rehydration The effects were evaluated through testing morphological normality and developmental ability of 1 cell mouse embryos which were ultrarapidly frozen and thawed. The 1 cell embryos were dehydrated for 1.5, 3, 5, and 10 minutes using mPBS-BSA containing 3.SM DMSO and 0.25M sucrose on cooling chamber or on ice. After ultrarapidly frozen and thawed, they were rehydrated for 0, 0.5 and 5 minutes with mPBS-BSA containing 0.25M sucrose at room temperature. The results obtained were as follows: The embryos that were rehydrated for 0.5 minutes showed higher normality than the embryos for 0 and 5 minutes did. The embryos that were dehydrated for 10 minutes showed higher normality than the embryos for 1.5, 3, and 5 minutes did. The developmental ability of normal thawed-embryos was high in 10 minute dehydration treatment compared to other treatments. However, it was not affected by cooling methods (on ice and on cooling chamber) for embryo dehydration.

  • PDF

Membrane Injury of Nocardia mediterranei upon Lyophilization and Viability Depending on Rehydration Methods (동결건조법에 있어 Nocardia mediterranei의 세포막 손상과 재수화 방법에 따른 생존도)

  • 이동희;이노운;최남희
    • Microbiology and Biotechnology Letters
    • /
    • v.20 no.3
    • /
    • pp.243-248
    • /
    • 1992
  • In order to examine the viability depending on rehydration process and membrane injury of Nocardia mediterranei upon lyophilization, We labeled $3^H$-thymidine in deoxyribonucleic acid of N. mediterrranei to obtain information on the mechanisms of injury caused by lyophilization. Suspensions of rehydrated cells were incubated with added DNase in a buffer solution. Extracellular radioactivity levels appeared to be high in the rehydrated solutions after lyophilization than freezing-thawing. Thus, the membrane systems were injured by lyophilization, but not ovenvhelmed. These considerations were confirmed by electron microscopy. In effects of rehydration, the cell membrane was seriously damaged by strong atmospheric pressure as soon as the inner ampule was opened, but this was not the case without admitting air under vacuum. N. rnediterranei cells, with no additives, were lyophilized and reconstituted without admitting air, virtually about 84% of the cells were viable.

  • PDF

The Effects of Freeze Drying and Rehydration on Survival of Microorganisms in Kefir

  • Chen, Hsi-Chia;Lin, Chin-Wen;Chen, Ming-Ju
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.19 no.1
    • /
    • pp.126-130
    • /
    • 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).

The Rehydration Properties of Amorphous Alumina Powder in Low Water/Alumina Ratio (낮은물/알루미나 비에서 비정질 알루미나 분말의 수화특성)

  • 박병기;서정권;이정민;서동수
    • Journal of the Korean Ceramic Society
    • /
    • v.35 no.10
    • /
    • pp.1085-1093
    • /
    • 1998
  • Amorphous alumina powder prepared by the fast calcination of aluminum trihydroxide(Al(OH)3 gibbsite) for 0.5 second at 580$^{\circ}C$ was investigated rehydration propeties. Phase composition crystal size and mor-phology surface area pore volume and pore size distribution of pesudo-boehmite and bayerite crystals changed with temperature time water/alumina ratio and particle size when amorphous alumina rehydrated with water. Phase compositions were examined with XRD and DTA and crystal sized morphologies were investigaed with SEM and TEM. Also rehydration properties of amorphous alumina were in-vestigated by measuring the surface area pore volume and pore size distribution.

  • PDF