Dehydration is the one of the simplest ways to improve the shelf-life of fruits and vegetables by reducing the moisture content. Dehydration operations are important steps in food processing industry, which involves a process of moisture removal due to simultaneous heat and mass transfer. Drying provides a longer shelf-life to the food, cheaper transportation cost, and smaller space demand during storage. Hot-air drying of hamcho pieces were carried out to compare the influence of blanching at 90℃ for 5 min as a pre-treatment on the drying kinetics at temperatures of 50℃, 60℃, and 80℃ at a constant airflow velocity of 0.66 m/s. The pretreatment had significant effects on the moisture content of the hamcho samples. In all the drying temperature selected, the blanched samples had shorter drying time than the control. Based on these comparisons it is seen that blanching treatment prior to drying could improve the drying kinetics of hamcho samples at all drying temperatures. The activation energy was calculated by plotting the natural logarithm of drying rate constant (k) versus the reciprocal of the absolute temperature. It turned out to be 36.90 and 30.76 kJ/mol for the control and blanched sample, respectively.

The aim of this research was to determine the effect of drying conditions (drying air temperature and drying time) on drying rate, effective diffusivity, and activation energy during hot-air drying of jujube slices. Jujube slices were dried in a laboratory scale convective hot-air dryer at an air temperature in a range of 50-70℃ with an air flow of 0.66 m/s. Sliced jujubes did not exhibit a constant-rate drying period and all the drying operations are seen to occur in the falling rate period. At the beginning of drying process, drying rate was very high, and drying rate continued to decrease as moisture content approached to equilibrium moisture content. It is apparent that drying rate decreases continuously with decreasing moisture content or increasing drying time. It is also noted that the drying rate increased with the increase in drying air temperature. The drying rate was more for jujube slices dried at higher temperature than the ones dried at lower temperature for the same average moisture content of the sample. Consequently, the drying time decreased at a higher drying air temperature condition. Moisture transfer from jujube slices was described by applying the Fick's diffusion model and the effective diffusivity changed between 1.354×10-10 and 2.787×10-10 m2/s within the given temperature range. Effective diffusivity increased linearly with increasing temperature. An Arrhenius relation with activation energy values of 33.22 kJ/mol for jujube slices by hot-air drying expressed the effect of temperature on the diffusivity.

The understanding of water vapor sorption and equilibrium in food samples is crucial in the formulation of foods and in their storage stability. In this study, the moisture sorption isotherms of yacon powder was measured by using gravimetric method at 25℃, 35℃, and 45℃ under the relative humidity ranging from 11% to 75%, and nine different isotherm models were used to fit the experimental data and to analyze water vapor sorption on yacon powder. The experimental results showed that water vapor sorption for yacon powder followed a type III shape over the humidity range. The BET monolayer moisture contents values were slightly higher than the values predicted by the GAB model. The monolayer moisture content increased slightly as temperature increased. The surface areas for monolayer moisture sorption decreased with increasing temperature and blanching reduced these values. Through quantifying the relative percentage error (E), coefficient of determination (R2), standard error (SE), and root mean square (RMS) of the isotherm models relative to data, Halsey model was identified to be the best-fitting isotherm to describe the water sorption process in yacon powder.

Colorectal cancer (CRC) is the third most prevalent cancer in the world, and heme iron is known to promote the CRC in an animal model. This study was conducted to investigate the effects of ascorbic acid in the presence of hemin on the formation of pre-neoplastic lesions induced by azoxymethane (AOM)/disodium sulfate (DSS) in mice. After acclimation for 1 week, five-week old mice received three s.c. injections (0-2 weeks of the experiment) of AOM [10 mg/kg body weight (BW)] weekly and were treated with 2% DSS in drinking water for the next week to induce aberrant crypt foci (ACF). All animals were fed the AIN-76A purified rodent diet for experimental period of 6 weeks. Experimental groups were then divided into three groups: carboxymethylcellulose (CMC) alone (control), CMC + Hemin, CMC + Hemin + ascorbic acid (AA). The CMC was used as a solvent for hemin. The daily doses were 534 mg/kg BW hemin and 246 mg/kg BW ascorbic acid administered orally. After the colonic mucosa were stained with methylene blue, aberrant crypt foci (ACF), aberrant crypt (AC) and polyps were counted. Lipid peroxidation in liver was evaluated by the thiobarbituric acid-reactive substances (TBARS) assay. The numbers of ACF, AC and large ACF (≥4 AC/ACF) per colon increased in the hemin group compared to the control group, while they decreased significantly in the hemin + ascorbic acid group compared to the control group or hemin group (p<0.01). The number of polyps/colon in the hemin + AA group was significantly decreased compared to the hemin group (p<0.05). In the liver, the TBARS value of the hemin group was significantly higher than that of the control group (p<0.01). Additionally, the TBARS value of the hemin + AA group decreased slightly compared to that of the hemin group. Taken together, these results suggest that hemin can promote colon carcinogenesis in a mouse model and that ascorbic acid has a protective effect against hemin-promoted colon carcinogenesis.

It is necessary to understand of temporal and spatial dynamics by establishing a periodical monitoring system for theproper management in small brown planthopper (SBPH). A dataset is including the number of SBPHs by location, collectionmethod [aerial collection net (AeCN) or light trap (LT)] and period (May~Aug.) for five years (2011~2015), and missingvalues were imputed using multiple imputation methods. Of the 15,848 individuals collected, approximately 47% and 52.9%were collected using the AeCN and LT methods, respectively. A high incidence of migratory SBPHs was observed duringJulian days 144-166 using the AeCN method. Generally, the migratory SBPHs from China composed 39.4% of the totalpopulations of SBPHs. These results would provide valuable information to predict the incidence period of migratory SBPHsand establish a proactive management system against SBPH.

The diamondback moth, Plutella xylostella is one of the world’s major pests. Economic cost to control this pest wasestimated between US$1.3 billion and US$2.3 billion based on management costs. Conservative estimate included yieldloss caused by 5% diamondback moth was estimated US$4 billion-US$5 billion. P. xylostella was managed by chemicalinsecticide such as organophosphates, carbamates and pyrethroids. But insecticide resistance which is caused by repeatedapplication makes it difficult to control this pest. For environmental friendly control of diamondback moth, entomopathogenicfungi could be used as alternative. We conducted bioassay to select high virulent isolate to larva of diamondback mothwith forty six entomopathogenic fungi which were isolated from soil samples by insect-bait method. As a result of bioassaytwelve isolates was selected as candidate. We investigated control efficacy of these twelve isolates with potted Chinesecabbage at laboratory and greenhouse.

Drought is one of the detrimental factors that impair plant growth and productivity. In this study, we applied annealing control primer (ACP)-based reverse transcriptase PCR (polymerase chain reaction) technique to identify differentially expressed genes (DEGs) in maize leaves in response to drought stress. Two-week-old maize seedlings were exposed to drought (DT) by suspending water supply. DEGs were screened after 3 days of DT-treated samples using the ACP-based technique. Several DEGs encoding 16.9 protein, antimicrobial protein, hypothetical protein NCLIV_068840, thioredoxin M-type were identified in maize leaves under drought stress. These genes have putative functions in plant defense response, growth and development. These identified genes would be useful for predictive markers of plant defense, and growth responses under drought stress in plants.

This study was carried out to explore possibilities of cultivating horticultural crops in the air-dome greenhouse in comparison to the common iron-frame greenhouse as the standard. The levels of carbon dioxide and atmospheric pressure measured inside the air-dome greenhouse turned out to be higher than those measured inside the iron-frame greenhouse. Contrastingly, light intensity was relatively weaker inside the air-dome greenhouse due to the air-inflated double layers. Plants of melon and cherry tomato were cultivated from May 2 to August 12, 2016, respectively in the two greenhouses. For melon plants, growth in the air-dome greenhouse effectively increased fruit weight as well as trunk circumference compared to iron-frame greenhouse. Moreover, soluble sugar content of melon fruit was significantly higher when cultivated in the air-dome greenhouse. For cherry tomato plants, fruit yield of cherry tomato was significantly increased inside the air-dome greenhouse. Furthermore, it has been found that the air-dome greenhouse was considerably effective in shortening the growing period of melon and cherry tomato plants in comparison to the iron-frame greenhouse.

A study was conducted to determine the rheological properties of pomegranate puree (PP) as affected by different gums (xanthan and guar gums) and temperatures (25, 35 and 45°C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s-1. The PP added with xanthan and guar gums were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the PP with xanthan gum at different temperatures were higher than those of the PP with guar gum but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the PP regardless of type of gum addition decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The PP with xanthan gum (16.11 kJ/mol) has higher activation energy than the PP with guar gum (11.44 kJ/mol). The yield stress values of the PP with xanthan gum and guar gum can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) mulberry leaf powder (MLP). The pH and density of cookie dough were not significantly influenced by the increasing levels of MLP (p>0.05), while the moisture content appeared to decrease significantly (p<0.05). The spread ratio of cookies tended to decrease with increasing levels of MLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with a higher amount of MLP (p<0.05). The use of MLP significantly increased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of 1% MLP had a favorable effect on the consumer preferences in all the attributes. Based on the overall observations, cookies with 1% MLP can take advantage of the functional properties of MLP without sacrificing consumer acceptability.

A study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35 and 45°C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s-1. The gochujang and chogochujang were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the gochujang at different temperatures were higher than those of the chogochujang but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the gochujang and chogochujang decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The gochujang (14.48 kJ/mol) has higher activation energy than the chogochujang (14.03 kJ/mol). The yield stress values of the gochujang and chogochujang can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

Arsenic (As) is a toxic element that easily taken up by plants root. Several toxic forms of As disrupt plant metabolism by a series of cellular alterations. In this study, we applied annealing control primer (ACP)-based reverse transcriptase PCR (polymerase chain reaction) technique to identify differentially expressed genes (DEGs) in alfalfa roots in response to As stress. Two-week-old alfalfa seedlings were exposed to As treatment for 6 hours. DEGs were screened from As treated samples using the ACP-based technique. A total of six DEGs including heat shock protein, HSP 23, plastocyanin-like domain protein162, thioredoxin H-type 1 protein, protein MKS1, and NAD(P)H dehydrogenase B2 were identified in alfalfa roots under As stress. These genes have putative functions in abiotic stress homeostasis, antioxidant activity, and plant defense. These identified genes would be useful to increase As tolerance in alfalfa plants.