Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.

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The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

This is a preliminary study on the development of precast beam-column joints for dry construction methodology. Precast beam column joints with thru-connectors (BCJ_TC) using high strength bars or PS strands were developed and their seismic performance including strength degradation, stiffness degradation and energy dissipation capacity was experimentally evaluated. Test results showed that compressive failures at the end blocks of PC beam members occurred dominantly while PC columns including panel zones were free from any damage. However, the connections confined with CFRP at the end block showed much improved seismic performance than that of the unconfined connections. Connections with neoprene pad fillers between beam and column interfaces were better than the other connections in all the seismic performances except initial stiffness. To improve the seismic performances of BCJ_TC, compressive strength of the concrete at the end block need to be increased to compensate for the additional compressive stresses due to unbonded connectors and deformation of connectors should be controlled respectively.