This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70°C) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60°C. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freezedrying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

This study investigated the antioxidant characteristics of sweet potato according to different plant parts and drying methods. The sweet potato plant parts were divided into root tubers, stems, stalks, leaves, and tips, and the drying methods were freeze-drying and hot air drying. Total polyphenol and flavonoid contents and radical scavenging activity of the sweet potato plant parts were significantly different depending on the plant parts and drying methods. The total polyphenol content of freeze-dried sweet potato leaves and tips were 52.76 and 46.19 mg chlorogenic acid equivalents/g sample, and the total flavonoid contents were 222.47 and 214.12 mg quercetin equivalents/g sample, respectively, and decreased with hot air drying. DPPH radical scavenging activity was higher in freeze-drying than hot air drying and was significantly different depending on the plant parts. The ABTS radical scavenging activity of freeze-dried sweet potato leaves and tips were 43.48 and 44.68 mg Trolox equivalents/g sample, respectively, and decreased with hot air drying. Therefore, additional studies on the functionality of using by-products from sweet potato cultivation are needed.

Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.

In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D2 enhancement of freeze-dried ear mushroom, sample size (below 300 μm~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm2) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D2 and ergosterol (vitamin D2 precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D2 enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm2, and the number of sample mixing was 8 times or more. As the amount of vitamin D2 increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D2 content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D2 up to 26,968.7 μg/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.

This study aims to investigate the effect of drying temperatures on the quality characteristics and physicochemical properties of vegetables. Lettuce and napa cabbage were dried at 40, 50, and 60oC and analyzed for various quality indexes. Higher drying temperature induced the lower L* and higher a* and b* values of samples. Also, it resulted in lowering the rehydration ratio, pH, and total free amino acid content of dried vegetables. The outcome might be due to the damage to the internal structure of vegetables and the decomposition of free amino acids during thermal treatment. Higher drying temperatures led to higher soluble solid and total polyphenol contents due to the conversion of phenolic compounds from combined to free form during the drying process, which changed phenolic compounds from combined to free form. Consequently, samples dried at higher temperatures had higher DPPH radical scavenging ability. The final moisture content and drying time decreased as the drying temperature increased; moreover, the antioxidant activity increased. A lower drying temperature is beneficial to maintaining the chemical characteristics of crops.

In this study, the authors investigated the quality characteristics of convenient rice porridge made from powder (PR) and half-rice (HR) sized freeze-dried cooked rice using Samgwang and Jinsumi rice. The hydration properties of the freeze-dried cooked rice and the color, viscosity, spreadability, and sensory evaluation of porridge were measured. PR showed significantly higher water-binding capacity, solubility, and swelling power than HR for both varieties (p<0.05). As a result of the quality characteristic of the porridge, PR showed significantly higher lightness, redness, yellowness, viscosity, and spreadability than HR (p<0.05). Acceptance testing showed that HR had significantly better results for all acceptance attributes than PR (p<0.05). Jinsumi HR showed better consumer acceptance for taste, texture, and overall acceptability than Samgwang HR (p<0.05). Intensity evaluations of sensory properties revealed that the Samgwang PR was more spreadable but was less chewy than Samgwang HR. Furthermore, Jinsumi HR had higher transparency, greater spreadability, and a better cooked-rice odor and savory taste than Samgwang HR (p<0.05). These results confirm that convenient porridges can be produced using freezedried cooked rice.

살리실산은 식물의 생장 및 발달, 항산화 방어기작, 광합성 작용 그리고 생물적 및 비생물적 스트레스 조건에서 다양한 생리적 기능을 조절하는 물질로 알려져 있다. 본 연구에서는 고온･건조 스트레스 조건에서 살리실산 경엽처리가 고추의 생육, 광합성 특성 및 항산화효소 활성에 미치는 영향을 구명 하고자 하였다. 광합성 특성 측정결과 광합성 속도, 기공전도 도 및 증산 속도가 증가하였고, 3회차 처리에서 가장 높았다. 세포내 MDA와 H2O2 함량은 살리실산 3회차 처리에서 현저 하게 감소하는 경향을 보였다. APX, CAT, POD 및 SOD 활 성이 현저하게 증가하였으며, 무처리 대비 최대 247, 318, 55 및 54% 증가하였다. 고추의 생육 특성은 무처리구와 유의한 차이를 보이지 않았으나, 상품 수량은 15% 정도 증가하였다. 이러한 결과들을 종합해 볼 때, 살리실산의 경엽처리는 고추 의 광합성 특성과 항산화효소 활성을 증진시켜 고온･건조 스트 레스에 의한 피해 경감에 긍정적 효과를 유발함을 확인하였다

콘크리트 경화 시 발생하는 수분증발로 인한 건조수축은 콘크리트의 균열을 발생시킨다. 콘크리트에 발생하는 균열 은 콘크리트의 내구성을 저하하여 안정성과 사용성에 문제를 발생시킨다. 이러한 문제점을 보안하기 위해 콘크리트에 강섬유를 혼입하여 건조수축으로 인한 균열을 방지하는 강섬유 보강 콘크리트 (SFRC)에 관한 연구가 진행되고 있다. 강섬유는 콘크리트 의 균열단면에서 가교역할, 부착작용을 통해 건조수축으로 인한 균열발생을 억제하고 균열 폭을 감소시키는 효과가 있다. 본 논 문에서는 강섬유의 인장강도에 따른 강섬유 보강 콘크리트의 건조수축 제어성능을 평가하였다. 자유건조수축 실험과 구속건조 수축 실험을 진행하였으며 실험 결과를 콘크리트의 인장응력으로 변환하여 콘크리트 직접인장실험 결과와 비교하였다. 강섬유 의 자유건조수축 저감 효과는 미미하지만 강섬유의 인장강도가 증가할수록 구속건조수축으로 인한 균열제어에 효과적임을 확인 하였다. 또한 강섬유의 인장강도가 증가할수록 콘크리트의 인장응력이 증가함을 확인하였다.

해저 파이프라인 예비커미셔닝(Pre-commissioning) 단계는 입수(Flooding), 배수(Venting), 하이드로테스팅(Hydrotesting), 탈수 (Dewatering), 건조(Drying), 질소충진(N2 Purging)의 공정과정으로 구성된다. 이 중 건조와 질소충진 과정은 운용 중 파이프라인 내부에 하이 드레이트(Hydrate)의 발생과 가스 폭발의 위험을 방지하기 위해 상대습도를 이슬점 아래로 감소 및 유지되도록 규정되어 있다. 본 연구의 목적은 해저 파이프라인 예비커미셔닝 중, 공기건조(Air Drying)와 질소충진 공정과정에 대한 해석법을 개발하고 현장계측 결과와의 상호 비교를 통해 해석법의 활용가능성을 평가하는 데 있다. 해저 파이프라인 내부 상대습도 평가를 위한 방법으로 전산열유체(CFD)를 활용한 해석기법을 도입·적용하였고 해양공사 해저 파이프라인 공기건조와 질소충진 공정과정에 대한 현장계측 결과와 잘 일치함을 확인하였다. 개발된 공기건조와 질소충진 해석법 및 평가방법을 향후 해저 파이프라인 예비커미셔닝 작업의 사전 엔지니어링 도구로 활용할 경우, 작 업생산성 향상에 크게 기여할 것으로 사료된다.

In order to study the drying performance of the dryer, the performance characteristics of the heat pump dryer applied a PF heat exchanger is applied were experimentally investigated. The capacity, COP, drain and SMER of the dryer were measured by the refrigerant charge and EEV opening. Heat pump dryers are refrigerant-air systems. For the dryer performance test, an air enthalpy calorimeter was used. From the experimental results, the heat exchanger performances according to the change in the refrigerant charge and EEV opening were the maximum at 0.5kg refrigerant and 30% EEV opening, respectively. In addition, SMER suggested a satisfactory level of drying performance. This shows that the refrigeration cycle of the dryer must be operated at an appropriate refrigerant amount and EEV opening degree to secure optimal drying performance. On the other hand, the time to reach the target setting temperature of the dryer was increased by about 2.5 times depending on with/without the sample.