Title Page
Contents
Abstract 11
I. INTRODUCTION & REVIEW OF LETERATURE 12
1.1. Motivation 12
1.2. High pressure processing 14
1.2.1. High pressure equipment and process 14
1.2.2. Application of HHP in foods 18
1.2.3. Critical points of HPI 19
1.3. Impregnation technologies 20
1.3.1. Immersion (IM) 20
1.3.2. Vacuum impregnation (VI) 22
1.3.3. High pressure impregnation (HPI) 24
1.4. Mass trasnfer dynamics 26
1.5. Hypotheses of this research 29
1.6. Objectives of this research and thesis outline 29
II. MATERIALS & METHODS 30
2.1. Material 30
2.2. Experimental step 31
2.3. Physicochemical analysis 33
2.4. Porosity 34
2.5. Ion leakage 34
2.6. Estimation equilibrium state (X0 and X∞)[이미지참조] 35
2.7. Determination of moisture, solid or curcuminoid diffusion coefficients 35
2.8. X-ray analysis 39
2.9. Statistical analysis 39
III. RESULTS & DISCUSSION 40
3.1. Effect of Pressure level on initial porous structure 41
3.2. Effect of restoration time and holding time on initial porous structure 44
3.2.1. Effect of IM and HPI restoration time on three samples 44
3.2.2. Effect of HPI pressure holding time on three samples 47
3.3. Initial state Determination and equilibrium value Estimation 50
3.4. Effective Diffusion coefficients 52
3.5. X-ray analysis 56
3.6. Mechanistic insight 61
IV. Conclusion 66
Reference 67
ABSTRACT IN KOREAN 73
Table 1. Classification of different models for predicting mass transfer in OD processes 27
Table 2. Equilibrium mass intake calculated according to Peleg equation during holding time, restoration time, and IM of three samples 51
Table 3. Moisture, sucrose and curcumin effective diffusion coefficients (Dec, Dew, Des) at different porosity samples[이미지참조] 53
Fig. 1. High pressure equipment schematic. 15
Fig. 2. schematic diagram of the direct pressurization method and indirect pressurization method. 16
Fig. 3. Process steps of whole HPP. 17
Fig. 4. High pressure processing step. 17
Fig. 5. High pressure treatment products on sale. 19
Fig. 6. Mechanism of mass transfer during osmotic dehydration. 22
Fig. 7. Vacuum impregnation of an ideal pore. 23
Fig. 8. Selection of model(s) most adequate for a given Impregnation process. 28
Fig. 9. Experimental setup of the study. 32
Fig. 10. Theoretical diffusion curve for cubical configuration as per Eqs.(14), (15) and (16) 37
Fig. 11. Variation of (a) CG and (b) SG of apple, burdock and potato during different pressure level. 42
Fig. 12. Ion leakage values of apple, burdock and potato cube... 43
Fig. 13. Variation of (a) ML, (b) SG and (c) CG with restoration time during high pressure impregnation of different porosity sample. 45
Fig. 14. Variation of (a) ML, (b) SG and (c) CG during immersion of different porosity sample. 46
Fig. 15. Variation of (a) ML, (b) SG and (c) CG during immersion of different porosity sample. 48
Fig. 16. Porosity (∈α)values of apple, burdock and potato cube at end point of...[이미지참조] 49
Fig. 17. Experimental diffusion curve for cubical configuration (a, b and c are each Cr... 54
Fig. 18. Comparison between experimental and predicted values of different porosity sample during restoration time. IM (a: moisture,... 55
Fig. 19. Three-dimensional visualization of pore structure for Raw (a), VI-treated (b), and the outer HPI- treated (c) apple. 57
Fig. 20. Three-dimensional visualization of pore structure for Raw (a), VI-treated (b), and the outer HPI- treated (c) burdock. 58
Fig. 21. Three-dimensional visualization of pore structure for Raw (a), VI-treated (b), and the outer HPI- treated (c) potato. 59
Fig. 22. The result of Porostiy measurement through x-ray CT analysis of VI and HPI-treated apple (a), burdock (b) and... 60
Fig. 23. Mechanism of IM 63
Fig. 24. Mechanism of VI 64
Fig. 25. Mechanism of HPI 65