The aim of this study is to investigate the effects of combined drying conditions on the quality characteristics of lotus root chips. A combined drying was conducted using the superheated steam (SHS) at 220°C for 6 min, then subsequent contact drying at 150°C for specified times (2, 4 or 6 min) and finally hot air at specified temperatures (50, 60 or 70°C) for 1 hr. Changes in appearance of lotus root chips such as surface color, shrinkage and deformed shape were resulted from the extent of time and temperature of post-drying conditions. Moisture content of lotus root chips decreased with increasing the time and temperature of post-drying process. Surface color of lotus root chips was determined mainly by the contact drying step of a combined drying process. Polyphenol content was influenced by the temperature of hot air rather than the duration of contact drying. Meanwhile hardness of lotus root chips decreased significantly with increasing the duration of contact drying. These results suggested that a combined drying process with appropriate processing conditions could be applicable successfully for the manufacturing of un-fried lotus root chips.

Physicochemical properties of cherry tomato dried using the conventional hot air (HA) and superheated steam (SHS) combined with either HA or far-infrared (FIR) were measured to evaluate the effects of combined drying process on the product quality. Conventional HA drying caused the greater extent of water removal than that of SHS combined with HA or FIR due to comparatively its longer drying time, resulting the lower water activity. Total acidity of cherry tomato produced by combined drying processes was slightly lower than that of conventional HA drying. Application of SHS combined with FIR resulted in higher retention of vitamin C and lycopene content with faster rehydration capacity than those of both conventional HA and SHS with HA drying. These results suggested that SHS combined with FIR would replace the conventional HA drying process successfully in production of dried cherry tomato with appropriate quality characteristics

Physicochemical properties of buckwheat roasted at specified temperatures (175, 200, 225 and 250°C) and times (5 and 10 min) were investigated. Appearance of roasted buckwheat showed that non-enzymatic browning reaction occurred mainly at the embryo due to the presence of sugars and proteins. Microstructure of roasted buckwheat showed the formation of air cells inside the endosperm indicating the expansion of grain during roasting. Rapid Visco Analyzer profiles revealed that the extent of starch gelatinization was depending preferentially upon the roasting time rather than temperature. Total polyphenol and flavonoid content in roasted buckwheat were not significantly different from those of unroasted grains, although polyphenols and flavonoids in ethanol extracts increased slightly after roasting. Antioxidant activities of buckwheat increased after roasting.

Physicochemical properties of potato chip treated with superheated steam (SHS) at various temperatures (120, 150, 180, and 220oC) and durations (2, 5, 8, and 10 min) were measured to assess the potential application of SHS in the production of unfried chips. A faster drying rate was obtained at a higher SHS temperature due to a lower degree of water condensation on the surface of the potato chip. A higher temperature of SHS resulted in higher volume shrinkage, indicating the dependency of shrinkage on the volume of water loss. SHS treatment did not cause any significant defects in the appearance of potato chips although pillowing and burnt spots were observed on the surface of the sample processed at 220oC for 10 min. Damaged starch content and Rapid Visco Analyzer profiles showed that partial gelatinization occurred during SHS treatment. Potato chips treated with SHS showed the shrinkage of parenchyma cells, resulting to compressed cell layers at the surface and inside. As treatment proceeded, air cells were formed internally. These results suggested that SHS combined with post drying process would be appropriate in the production of unfried potato chips by reducing drying time without causing any deterioration in quality.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on physicochemical properties of garlic chips were examined. Higher the SHS temperature, a faster drying rate was observed due to the lower extent of water condensation on the garlic chip’s surface at the initial stage of treatment. Garlic chips treated at 220°C for 10 min showed the lowest water content and water activity. However appearance of these was inappropriate due to burnt spots on the surface. Scanning electron microscope analysis showed that garlic chips treated at higher SHS temperature showed compressed smooth cell layers at the surface with more compact internal structure due to higher degree of dehydration when compared to chips treated at lower temperature. These results confirmed that SHS could be utilized as an effective drying method for the production of garlic chips. Moreover, it is recommended that SHS treatment combined with other conventional post drying process would result in garlic chips with better quality in terms of color.

Purpose - Since the local liquor industry uses the agricultural products produced in the region as the main raw material, cultivation of the industry can be a way to expand the demand for domestic agricultural products and can contribute to the income increase of the farmers. In addition, the local liquor industry can be developed into a region-specific industry differentiated from other regions by linking with the region's tourism resources. Therefore, in order to achieve various derivative effects through promotion of the local liquor industry, it is necessary to precisely understand the factors related to the purchase and consumption of local liquor which then will lead to an increase in consumption. This study analyzes the current status and problems of local liquor industries and examines the determinants of consumers' purchasing decisions of regional specialties through questionnaires. We will then propose a strategy to promote consumption of locally produced alcoholic beverages. Research design, data, and methodology - An online Domestic Consumer Survey was conducted to identify the actual purchases and uses of local liquors for 500 consumers nationwide. Based on the questionnaire results, the analysis uses an ordered probit model. Results - As a result of analyzing the effect of consumer characteristics on the purchase of local liquors, it was found that the average cost of drinking, income, local specialty, brewery experience, and health concerns have a significant effect on gender, drinking frequency. All the variables except the participation in the training of the special provincial manufacturing method were found to be statistically significant. The statistical significance was at a 1% significance level for the remaining factors excluding the bottle design. This shows that the higher taste, quality, price, and harmony with food, the higher the probability of purchasing local liquors. Conclusions - In the analysis of factors influencing the purchase intention of local liquors, it was found that factors such as taste, quality, price, and harmony with food had a significant effect. Given the diversity of purchasing factors, the importance of diversification strategies is emphasized again. In particular, it will be important to secure wide publicity for local liquors through various PR strategies.