• Title, Summary, Keyword: rehydration

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Sea Cucumber (Stichopus japonicus) Grading System Based on Morphological Features during Rehydration Process (수화 시의 형태학적 특징에 따른 건해삼의 등급 분류 시스템 개발)

  • Lee, Choong Uk;Yoon, Won Byong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.3
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    • pp.374-380
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    • 2017
  • Image analysis and k-mean clustering were conducted to develop a grading system of dried sea cucumber (SC) based on rehydration rate. The SC images were obtained by taking pictures in a box under controlled light conditions. The region of interest was extracted to depict the shape of the SC in a 2D graph, and those 2D shapes were rendered to build a 3D model. The results from the image analysis provided the morphological features of the SC, including length, width, surface area, and volume, to obtain the parameters of the k-mean clustering weight. The k-mean clustering classified the SC samples into three different grades. Each SC sample was rehydrated at $30^{\circ}C$ for 40 h. During rehydration, the flux of each grade was analyzed. Our study demonstrates that the mass transfer rate of SC increased as the surface area increased, and the grade of SC was classified based on rehydration rate. This study suggests that the optimal rehydration process for SC can be achieved by applying a suitable grading system.

Drying Conditions for the Rehydration Properties of Dehydrofrozen Potatoes (건조동결(乾燥凍結) 감자의 복원성(復元性)에 미치는 건조조건(乾燥條件)의 영향(影響))

  • Kim, Jong-Sang;Oh, Sang-Lyong;Shin, Dong-Hwa;Min, Byong-Yong
    • Applied Biological Chemistry
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    • v.29 no.4
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    • pp.352-358
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    • 1986
  • The relationship between weight reduction and rehydration of dehydrofrozen potato was determined. At initial stage of dehydration sliced potato lost moisture rapidly. After drying for 2 hours weight reduction of sliced potato was 56% for Superior var., and 55% for Irish Cobbler. The empirical drying equations were obtained as follows: ${\frac{M-M_e}{M_o-M_e}}={\exp}(-0.4487\;{\theta}^{1.2328})$ and ${\frac{M-M_e}{M_o-M_e}}={\exp}\;(-0.4951\;{\theta}^{1.1949})$ for Irish Cobbler and Superior, respectively, where $M_o$, $M_e$, and M are dry base moisture content(%) of initial, equilibrium and at time ${\theta}$ in hour, respectively. With the decrease of weight above 50%, the rehydration rate decreased sharply and the color index L value also decreased while a and b increased. Lightness of dehydrofrozen potato decreased slightly and rehydration rate remained constant during storage at $-18^{\circ}C$. The sulfite treatment led to increase of L value and decrease of a and b values.

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Changes in Quality of Shiitake Mushroom(Lentinus edodes) by Different Drying Methods (건조방법에 따른 표고버섯의 품질변화)

  • Baek, Hyung-Hee;Kim, Dong-Man;Kim, Kil-Hwan
    • Korean Journal of Food Science and Technology
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    • v.21 no.1
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    • pp.145-148
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    • 1989
  • Shiitake mushrooms were dried by hot air, far infrared and freeze dryers in order to compare qualities after drying. When hot air drying was performed with the four temperature variations ranged from $45\;to\;70^{\circ}C$, there was tendency to increase volume retention but decrease rehydration ratio, as drying temperature increased. And the largest amout of 5'-GMP was contained in mushroom dried at $50^{\circ}C$. For far infrared drying, volume retentions were lower but rehydration ratios were higher, as compared with hot air drying at the same temperature. In freeze drying, freezing rate had no influence on volume retention but rehydration ratio was highest value when frozen at $-18^{\circ}C$. As shelf temperature increased(drying rate increased), rehydration ratio increased. Also, contents of 5'-AMP, 5'-GMP and 5'-XMP increased with the increase of freezing rate and drying rate.

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The Effects of Screw Speeds and Moisture Contents on Soy Protein under Texturization Using a Single-screw Extruder (압출성형기의 스크류 회전속도와 원료수분함량이 대두단백질의 조직화에 미치는 영향)

  • Han, Ouk;Lee, Sang-Hyo;Lee, Hyun-Yu;Oh, Sang-Lyong;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
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    • v.21 no.6
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    • pp.772-779
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    • 1989
  • The effects of screw speeds and moisture contents on the physical properties of texturized extrudate from isolated soy protein were examined by using a single-screw extruder. The screw speeds and moisture contents tested were in the range of 122-334 rpm and 20-35%, respectively, and die temperature were $90-145^{\circ}C$. The texturization characteristics such as nitrogen solubility index, integrity index, chewiness, density, rehydration ratio, and lightness after rehydration were appeared to be influenced by screw speed and moisture content. As the screw speed increased and moisture content decreased, die temperature, nitrogen solubility index, integrity index, lightness before and after rehydration were increased, while chewiness, density, water content of final extrudate wee decreased. The rehydration rate was changed drastically at the feed moisture content of 30% in particular. As the moisture content decreased, the air cell size became large and its number was increased. The effects of interaction between screw speed and moisture content of raw materials on the extrudate characteristics were tested by the analysis of variance.

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Disc Rehydration after Dynamic Stabilization: A Report of 59 Cases

  • Yilmaz, Atilla;Senturk, Salim;Sasani, Mehdi;Oktenoglu, Tunc;Yaman, Onur;Yildirim, Hakan;Suzer, Tuncer;Ozer, Ali Fahir
    • Asian Spine Journal
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    • v.11 no.3
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    • pp.348-355
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    • 2017
  • Study Design: A retrospective study investigating decrease in the nucleus pulposus signal intensity or disc height on magnetic resonance imaging (MRI) and disc degeneration. Purpose: Although a degenerated disc cannot self-regenerate, distraction or stabilization may provide suitable conditions for rehydration and possible regeneration. This study aimed to evaluate clinical outcomes and disc regeneration via MRI in a series of patients with degenerative disc disease (DDD) who underwent lumbar stabilization with a dynamic stabilization system (DSS). Overview of Literature: A dynamic system provides rehydration during early DDD. Methods: Fifty-nine patients (mean age, 46.5 years) who undedwent stabilization with DSS for segmental instability (painful black disc) between 2004 and 2014 were retrospectively evaluated. All patients underwent MRI preoperatively and 12 months postoperatively. Intervertebral disc (IVD) degeneration grades at the implanted segment were categorized using the Pfirrmann classification system. Patients were followed for a mean of 6.4 years, and clinical outcomes were based on visual analog scale (VAS) and Oswestry disability index (ODI) scores. Results: Significant improvements in back pain VAS and ODI scores from before surgery (7 and 68%, respectively) were reported at 6 (2.85 and 27.4%, respectively) and 12 months postoperatively (1.8 and 16.3%, respectively). Postoperative IVD changes were observed in 28 patients. Improvement was observed in 20 patients (34%), whereas progressive degeneration was observed in eight patients (13.5%). Thirty-one patients (52.5%) exhibited neither improvement nor progression. Single Pfirrmann grade improvements were observed in 29% of the patients and two-grade improvements were observed in 5%. Conclusions: Our observations support the theory that physiological movement and a balanced load distribution are necessary for disc regeneration. We conclude that DSS may decelerate the degeneration process and appears to facilitate regeneration.

Thermal Resistance and Inactivation of Enterobacter sakazakii Isolates during Rehydration of Powdered Infant Formula

  • Kim, Soo-Hwan;Park, Jong-Hyun
    • Journal of Microbiology and Biotechnology
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    • v.17 no.2
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    • pp.364-368
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    • 2007
  • Enterobacter sakazakii may be related to outbreaks of meningitis, septicemia, and necrotizing enterocolitis, mainly in neonates. To reduce the risk of E. sakazakii in baby foods, thermal characteristics for Korean E. sakazakii isolates were determined at 52, 56, and $60^{\circ}C$ in saline solution, rehydrated powdered infant formula, and dried baby food. In saline solution, their D-values were 12-16, 3-5, and 0.9-1 min for each temperature. D-values increased to 16-20, 4-5, and 2-4 min in rehydrated infant formula and 14-17, 5-6, and 2-3 min in dried baby food. The overall calculated z-value was 6-8 for saline, 8-10 for powdered infant formula, and 9-11 for dried baby food. Thermal inactivation of E. sakazakii during rehydration of powdered infant formula was investigated by viable counts. Inactivation of cultured E. sakazakii in infant formula milk did not occur for 20 min at room temperature after rehydration with the water at $50^{\circ}C$ and their counts were reduced by about 1-2 log CFU/g at $60^{\circ}C$ and 4-6 log CFU/ml with the water at 65 and $70^{\circ}C$. However, the thermo stability of adapted E. sakazakii to the powdered infant formula increased more than two times. Considering that the levels of E. sakzakii observed in powdered infant formula have generally been 1 CFU/100 g of dry formula or less, contamination with E. sakazakii can be reduced or eliminated by rehydrating water with at least $10^{\circ}C$ higher temperature than the manufacturer-recommended $50^{\circ}C$.

Changes in Rheological Properties of Neungee(Sarcodon aspratus) during Dehydration (능이버섯의 건조과정 중 물성의 변화)

  • 우관식;정헌상;이희봉;최원석;이준수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.7
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    • pp.1230-1236
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    • 2004
  • This study was conducted to investigate the changes in physical properties of the Neungee (Sarcodon aspratus) during dehydration and rehydration. The drying of the sample was completed within 4 hours at 5$0^{\circ}C$ with the air velocity of 1.5 m/s. The reduction in the thickness of the sample were two-fold compared with those in the surface area of the sample. During the drying period, the values of compression distance, break down, deformation rate, distortion, alleviation rate and softness decreased, whereas the values of hardness and alleviation time increased. However, the values of surrender were not changed. The color of the sample during the drying was changed to black with decreased L, a, and b values. The rehydration rate increased rapidly during first 60 min and remained constant after that. The recovery ratio after rehydration of the dried sample was about 30% and the rheological properties recovered about 44%.

Effect of Freezing Temperature on the Rehydration Properties of Freeze-Dried Rice Porridge (동결건조 쌀죽의 재수화 특성에 미치는 동결온도의 영향)

  • Koh, So-mi;Rhim, Jong-Whan;Kim, Jeong-Mok
    • Korean Journal of Food Science and Technology
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    • v.43 no.4
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    • pp.509-512
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    • 2011
  • To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of -20, -40, and -70$^{\circ}C$. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at -20$^{\circ}C$ compared with that frozen at -40 and -70$^{\circ}C$. In contrast, quick frozen products at -70$^{\circ}C$ had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.

Sensory Characteristics of Dehydrated Ginger Rhizomes Prepared using Recycled Dehydrating Liquid as an Alternative Dehydrating Agent (재사용 탈수액을 탈수제로 이용한 생강의 탈수 및 품질특성)

  • Lee, Hyun-Seok;Kwon, Ki-Hyun;Kim, Byeong-Sam;Cha, Hwan-Soo
    • Korean Journal of Food Preservation
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    • v.17 no.3
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    • pp.358-364
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    • 2010
  • Ginger was dried using maltodextrin or recycled dehydration liquid as dehydrating agents, and the quality of dried ginger was compared with that of freeze-dried and hot-air-dried samples in terms of color, moisture content, water activity, dehydration rate, rehydration rate, and sensory properties. Ginger prepared using molecular press dehydration (MPD) retained its original color. The dehydration rate increased when ginger was dried using a dehydrating agent. The rehydration rate was increased in ginger dried using such an agent. Both dehydration and rehydration rates were elevated with increasing concentrations of soluble solids in the dehydration liquid. The sensory qualities of ginger prepared using the MPD method were better than those of freeze-dried and hot air-dried samples. These results indicate that drying of ginger rhizomes using recycled dehydrating liquid is very efficient.

Rehydration Rate, Color and Texture of Soaked Fernbraken Prepared with Gamma-irradiation (방사선 조사 건고사리의 수화 복원성, 색상 및 조직감 특성)

  • Seung Tae-Hwa;Heo Ok-Soon;Kim Mee-Ree
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.1
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    • pp.106-111
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    • 2005
  • The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

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