• Title, Summary, Keyword: rehydration

Search Result 174, Processing Time 0.054 seconds

Optimization of the Molecular Press Dehydration Method for Ginger Using Response Surface Methodology (반응표면분석에 의한 생강의 분자압축탈수 방법 최적화)

  • Lee, Hyun-Seok;Kwon, Ki-Hyun;Kim, Byeong-Sam;Kim, Jong-Hoon;Cha, Hwan-Soo;Chung, Kang-Hyun
    • Korean Journal of Food Science and Technology
    • /
    • v.42 no.4
    • /
    • pp.398-406
    • /
    • 2010
  • The purpose of this study was to determine the optimal mixing ratios for three different concentrations of maltodextrin, dehydration time, and cutting thickness to prepare gingers using molecular press dehydration (MPD) through response surface methodology (RSM) based on the dehydration rate, rehydration rate, and a sensory evaluation. As maltodextrin concentration increased, dehydration rate, rehydration rate, external, flavor, texture, overall acceptability of the gingers tended to be high, and the color tended to be low. As the dehydration time and cutting thickness increased, dehydration rate, rehydration rate and the sensory evaluation of the gingers tended to be high. The maltodextrin concentrations were 70-82%, dehydration time was 5.2-9.2 hr, and cutting thickness levels were 1.0-1.2 mm. The optimal mixing ratios, maltodextrin concentration, dehydration time, and cutting thickness for manufacturing the best quality of gingers using molecular press dehydration were 76%, 7.2 hr, and 1.1 mm, respectively.

Dehydration of Sliced Ginger Using Maltodextrin and Comparison with Hot-air Dried and Freeze-dried Ginger (Maltodextrin을 처리한 생강 절편의 탈수, 건조 및 열풍 건조와 동결건조된 생강과의 비교)

  • Kim, Min-Hee;Kim, Min-Ki;Yu, Myung-Shik;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.2
    • /
    • pp.146-150
    • /
    • 2009
  • Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.

Dehydration of Opuntia ficus-indica and Aloe vera Slices Using Polyethylene Glycol and Comparison with Other Drying Methods (폴리에틸렌글리콜 처리에 의한 백년초, 알로에 절편의 탈수 및 건조와 기존 건조 방법과의 비교)

  • Yu, Dong-Jin;Wang, Suk-Mae;Song, Kyung-Bin
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.7
    • /
    • pp.1024-1029
    • /
    • 2010
  • Opuntia ficus-indica and Aloe vera slices were dried using 20, 30, and 40% polyethylene glycol (PEG) 4,000 as a dehydration agent, and the dried samples were compared with the hot-air dried and freeze dried in terms of rehydration ratio, color, and sensory evaluation. The moisture content of the PEG-treated samples decreased with increasing concentrations of polyethylene glycol. The rehydration ratio of the PEG-treated samples was better than those of the hot air-dried or freeze-dried samples. The color of the PEG-treated samples was similar to that of the freeze-dried samples and better than that of the hot air-dried samples. The sensory evaluation of PEG-treated samples was better than those of the hot air-dried or freeze-dried samples. These results suggest that dehydration of Opuntia ficus-indica and Aloe vera slices using PEG is very effective in terms of rehydration ratio and minimal damage of cell structure.

The Effect of Far Infrared Ray-Vacuum Drying on the Quality Changes of Pimpinella bracycarpa (원적외선건조와 원적외선-진공건조를 이용한 참나물의 품질변화 특성)

  • 이명기;김상헌;함승시;이상영;정차권;강일준;오덕환
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.29 no.4
    • /
    • pp.561-567
    • /
    • 2000
  • This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

  • PDF

Effect of the amino acid mixture on freeze-drying and preservation of Lactobacillns casei YIT 9018 (아미노산 혼합용액이 Lactobacillus casei YIT 9018의 동결건조 및 저장성에 미치는 영향)

  • 윤성식;이해옥;유주현
    • Microbiology and Biotechnology Letters
    • /
    • v.14 no.5
    • /
    • pp.421-426
    • /
    • 1986
  • This study was attempted to find out effective storage methods of Lactobacillus casei YIT 9018, industrial strain for fermented mil k production, without severe bacterial death and activity deteriorations. The cryoprotective effect of the ammo acid mixture consisting of glycine and DL-g1utamic acid on the test strain were examined and also compared with those other protectants already reported. The apparent protective effect by the amino acid mixture was observed to controls. Both glycine and DL-glutamic acid prevented the freezing death of test strain and his effect of 1. casei YIT 9018 had reached stationary stage in MRS-broth 18h after inoculation. Cells harvested from stationary stage were most resistant to freezing damage. The viability of the test strain was affected by rehydration media and the recovery of viable cells was increased about threefold when amino acid mixture was used for rehydration. The presence of non-fat milk solid (NFMS), sucrose and lactose in amino acid mixture increased viability of the test strain up to 85%. In this case, optimal concentrations of NFMS, sucrose and lactose were 10%, 7.5-10%, 7.5-10%, respectively.

  • PDF

Effects of Dehydration Methods on Physical Properties of Reconstituted Instant Rice (건조방법이 복원된 즉석밥의 물리적 성질에 미치는 영향)

  • 김동관;김명환;김병용
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.22 no.4
    • /
    • pp.443-447
    • /
    • 1993
  • The physical properties of reconstituted instant rice produced by three different dehydration methods were evaluated. The rehydration ratios of reconstituted instant rice produced by air dehydration at 9$0^{\circ}C$ (process A) had higher values than those produced by freeze dehydration (process C) during entire range of rehydration. After 4min of rehydration time at 95$^{\circ}C$ , the moisture contents of reconstituted instant rice produced by process A and C were higher values than those of control(151.47%, dry basis) which was cooked by electric cooker. Regardless of dehydration method, the sizes of reconstituted instant rice (6min, 95$^{\circ}C$) had larger values than those of control. The values of hardness (H), stickiness (S) and S/H ratio of reconstituted instant rice (6min, 95$^{\circ}C$) produced by high temperature (7min, 15$0^{\circ}C$) air dehydration (process B) as the first stage prior to air dehydration at 9$0^{\circ}C$ were almost the same as those of control. The H of reconstituted instant rice decreased, while S and S/H ratio increased with increasing rehydration time. The higher values of whiteness(L) and lower values of yellowness (b) represented in reconstituted instant rice (6min, 95$^{\circ}C$) than those of control.

  • PDF

Effect of Pretreatments on the Drying Characteristics of Dried Vegetables (전처리 방법에 따른 채소류의 열풍건조특성)

  • Youn, Kwang-Sup;Bae, Dong-Ho;Choi, Yong-Hee
    • Korean Journal of Food Science and Technology
    • /
    • v.29 no.2
    • /
    • pp.292-301
    • /
    • 1997
  • In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

  • PDF

Drying characteristics and physical properties of medicinal and edible mushrooms (약용버섯과 식용버섯의 건조방법에 따른 품질특성)

  • Kim, Bo-Min;Jung, Eun-sun;Aan, Yong-hyun;Hwang, In-Wook;Chung, Shin-Kyo
    • Korean Journal of Food Preservation
    • /
    • v.23 no.5
    • /
    • pp.689-695
    • /
    • 2016
  • In this study, the drying characteristics of medicinal (Ganoderma lucidum, Phellinus linteus) and edible (Pleurotus eryngii, Lentinus edodes) mushrooms were investigated. Their shrinkage ratios, Hunter's color values, and rehydration ratios were evaluated. Mushrooms were cut with rectangular (1 cm) and square ($1{\times}1cm$) shapes, and dried in the room temperature and at $50^{\circ}C$ and $70^{\circ}C$ using hot-air dryer. Initial moisture contents of edible mushrooms were higher than those of medicinal mushrooms, whereas final moisture contents were vice versa. Drying rate was the highest when drying at $70^{\circ}C$ (p<0.05). Moreover the drying rate of square slices was higher than that of rectangular slices (p<0.05). The shrinkage ratios of both medicinal mushrooms and edible mushrooms were the least when drying at $50^{\circ}C$ and $70^{\circ}C$, respectively (p<0.05). The changes of color values were less in the medicinal mushrooms dried in the room temperature than in the hot-air dried medicinal mushrooms (p<0.05). However, in case of edible mushrooms, the changes of color values were less in the hot-air dried mushrooms (p<0.05). Rehydration ratios of medicinal mushrooms dried at $50^{\circ}C$ was the highest (p<0.05). In contrast, rehydration ratios of edible mushrooms was the highest when drying in the room temperature (p<0.05). Thus, the hot-air drying at $50^{\circ}C$ would be suggested as the efficient drying method for both medicinal mushrooms and edible mushrooms.