• Title, Summary, Keyword: rehydration

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Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

  • Kim, Min-Sung;Kang, Ji-Hoon;Chung, Kyung-Sook;Won, Misun;Song, Kyung Bin
    • Journal of Applied Biological Chemistry
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    • v.56 no.1
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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.

STUDIES ON THE SHELLFISH PROCESSING 6. Effect of Antioxidants or EDTA Treatment on the Quality of Pressed-and-Dehydrated Sea Mussel Mytilus edulis (패류 가공에 관한 연구 6. 항산화제 또는 EDTA 처리가 진주담치 압착 건제품의 제조 및 저장중의 품질에 미치는 영향에 대하여)

  • HUR Jong-Wha;LEE Eung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.4 no.1
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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.

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Effect of orally administrated fluids in artificially dehydrated ruminant (인공적으로 탈수를 일으킨 반추류에서 몇가지 수액의 경구투여 효과)

  • Kang, Dong-mook;Yang, Il-suk;Lee, In-se
    • Korean Journal of Veterinary Research
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    • v.30 no.1
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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.

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Effect of Dextrin on Sorption Characteristics and Quality of Vacuum Frying Dried Carrot (감압유탕 건조당근의 흡습특성 및 품질에 미치는 덱스트린의 영향)

  • Rhee, Chul;Cho, Seung-Yong
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.241-247
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    • 1991
  • The objective of this experiment was to study the effect of dextrin on vacuum frying dried carrots. The concentrations of dextrin solution were 0%, 10%, 20%, 30% and the criteria for quality evaluation were sorption characteristics, rehydration power, color and crispness differences. The sorption characteristics were evaluated by Peleg's equation. Rehydration, color and crispness were determined by rehydration percentage, colorimetry and sensory evaluation, respectively. The dextrin pretreatment of carrot resulted in the reduction of adsorption rate and the equilibrium moisture content of dried carrot at various range of relative humidities, and the adsorption rate of samples pretreated with aqueous dextrin solution at different temperatures($4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$) were in the following decreasing order : control>10% dextrin>20% dextrin>30% dextrin. As the concentration of dextrin solution and ambient temperature increased, BET monomolecular layer moisture content decreased significantly. In addition, as the concentration of dextrin solution increased, the crispness intensity increased and the color of sample treated with 20% dextrin solution was similar to that of raw carrot.

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Enhanced Proteomic Analysis of Streptomyces peucetius Cytosolic Protein Using Optimized Protein Solubilization Protocol

  • Lee, Kwang-Won;Song, Eun-Jung;Kim, June-Hyung;Lee, Hei-Chan;Liou, Kwang-Kyoung;Sohng, Jae-Kyung;Kim, Byung-Gee
    • Journal of Microbiology and Biotechnology
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    • v.17 no.1
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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.

Structural and Physicochemical Properties of Dried Aloe Vera Gel Using DIS (Dewatering & Impregnation Soaking) Process (삼투탈수 알로에 건조제품의 구조적 및 물리화학적 특성)

  • Kim, Sung-A;Baek, Jin-Hong;Lee, Shin-Young
    • Food Engineering Progress
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    • v.13 no.1
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    • pp.24-31
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    • 2009
  • The structural and physicochemical properties of dried aloe vera gel by DIS (dewatering impregnation soaking) process under optimum conditions were investigated. FT-IR spectra for dried samples of DIS aloes showed the typical patterns of standard aloe polysaccharide, and surface structures by SEM (scanning electron microscopy) were similar to a gel-like structure. In case of physicochemical properties of dried aloe samples by DIS process, solubilities and swelling powers of control (not osmotic treated aloe), DIS (S) and DIS (G), samples treated by osmotic solution of 60% sucrose/0.25% NaCl and 50% glucose/0.5% NaCl, were 48.3-57.3% and 8.3-11.7%, respectively, showing no significant differences among samples, but swelling power of DIS (PEG), sample treated by using 50% polyethylene glycol as an osmotic agent was about 5 times higher that of control. Also, water holding capacities of control, DIS (S) and DIS (G) were similar to each other, but that of DIS (PEG) was about 5 times higher that of control. Oil holding capacities of control and DIS aloes maintained the 50.9-86.4% levels of water holding capacities showing no significant differences among samples. Rehydration ratio of DIS (PEG) aloes were significantly dependent on the temperature of rehydrated solvent (water), and rehydration ratio of not-fileted aloe was about two folds higher than that of fileted aloe.

Optimization for the Sugaring Process of Yam for Snack Food Using Response Surface Methodology (마스낵 제조를 위한 당절임 공정의 최적화)

  • 한주영;김남우;황성희;윤광섭;신승렬
    • Korean Journal of Food Preservation
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    • v.10 no.3
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    • pp.320-325
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    • 2003
  • This study was conducted to optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58% at 40$^{\circ}C$ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30%, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.

Drying of Green Pepper Using Maltodextrin (Maltodextrin을 이용한 고추의 건조)

  • Kim, Min-Hee;Kim, Min-Ki;Yu, Moung-Sic;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Korean Journal of Food Preservation
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    • v.15 no.5
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    • pp.694-698
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    • 2008
  • Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.

Dehydration of Carrot Slice Using Polyethylene Glycol and Maltodextrin and Comparison with Other Drying Methods (폴리에틸렌 글리콜과 말토덱스트린 첨가에 의한 당근 절편의 탈수, 건조와 기존 건조 방법과의 비교)

  • Kim, Min-Ki;Kim, Min-Hee;Yu, Myung-Shik;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.1
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    • pp.111-115
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    • 2009
  • Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.