• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.2
• /
• pp.221-224
• /
• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• Korean journal of food and cookery science
• /
• v.14 no.3
• /
• pp.225-231
• /
• 1998

Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65$^{\circ}C$. The contents of Ca$\^$2+/ and Mg$\^$2+/ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P$\^$+/ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.766-769
• /
• 2000

This study was attempted to investigate granular properties of acorn flours which were prepared by soaked nut and sediment. X-ray diffraction pattern of acorn flour was B type and was not affected by soaking treatment. The principal indices of the pattern were at diffraction angles ($2{\theta}$) of $14.5^{\circ},\;17.2^{\circ},\;19.7^{\circ},\;22.2^{\circ}\;and\;24.5^{\circ}$. The shape of acorn flour was elliptical and some rounded triangular by scanning electron microscope (SEM). The granule size of acorn flours varies from $4\;{\mu}{\textrm}{m}$ to approximately $20\;{\mu}{\textrm}{m}$. although morphology of the acorn flour was not affected, the non-starchy substances of surface was slightly changed by soaking.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.193-199
• /
• 2002

The Job's tear gruels were prepared by various mixing ratios, particle size and soaking times of Job's tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4$\^{C}$ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job's tear flours. The values of peak viscosity and consistency of rice and Job's tear flours increased as the particle size decreased. As the soaking time of rice and Job's tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job's tear flour levels increased. Overall acceptability of Job's tear gruel was the highest in the one of rice and Job's tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job's tear gruels were increased till the sixth day, and then decreased slightly.

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.315-320
• /
• 2011

Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of $25^{\circ}C$. The highest GABA content was obtained at a steeping condition of $25^{\circ}C$ for 20 h. The highest GABA content was obtained for a germination condition of $5^{\circ}C$ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.2
• /
• pp.75-81
• /
• 1995

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at $15^{\circ}C$ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

• Journal of Haehwa Medicine
• /
• v.1 no.1
• /
• pp.319-328
• /
• 1992

산한지통(散寒止痛)의 효능(效能)이 있는 고량강(高良薑)이 체내 면역활성에 미치는 영향을 검토하기 위하여 인삼과 함께 실험을 행하여 아래와 같은 결과를 얻었다. 고량강(高良薑) 및 인삼 수침액을 Sarcoma-180 고형 종양 세포를 이식한 생쥐에 투여하여 생존기간을 연장시켰다. 이를 바탕으로 면역에 대한 효과를 검토한 결과, 정상 ICR 생쥐에서 고량강(高良薑) 수침액은 백혈구수, 체중에 대한 상대적 비장의 무게를 약간 감소시켰으나 통계적으로는 유의성이 없었고, 간에는 영향을 주지 않았다. in vitro 실험에서, splenic IgM PFCs을 유의성있게 증가시켰으며, BSA를 주사한 생쥐에서의 Arthus반응도 증가시켰다. 그러나, 지연형 과민반응에는 영향을 주지 않았으며, 비특이성 면역에 관여하는 Macrophage 등의 탐식 세포의 기능에도 영향을 주지 않았다. 이상의 결과, 고양강은 체액성 면역을 강화할 것으로 보여진다.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.29 no.5C
• /
• pp.207-215
• /
• 2009

Cemented soils or concrete are usually cured under moisture conditions and their strength increases with curing time. An insufficient supply of water to cemented soils can contribute to hydration process during curing, which results in the variation of bonding strength of cemented soils. In this study, by the consideration of in situ water supply conditions, cemented sand with cement ratio less than 20% is prepared by air dry, wrapped, moisture, and underwater conditions. A series of unconfined compression tests are carried out to evaluate the effect of curing conditions on the strength of cemented soils. The strength of air dry curing specimen is higher than those of moisture and wrapped cured specimens when cement ratio is less than 10%, whereas it is lower when cement ratio is greater than 10%. Regardless of cement ratio, air dry cured specimens are stronger than underwater cured specimens. A strength increase ratio with cement ratio is calculated based on the strength of 4% cemented specimen. The strength increase ratio of air dry cured specimen is lowest and that of wrapped, moisture, and underwater cured ones increased by square. Strength of air dry cured specimen drops to maximum 30% after wetting when cement ratio is low. However, regardless of cement ratio, strength of moisture and wrapped specimens drops to an average 10% after wetting. The results of this study can predict the strength variation of cemented sand depending on water supply conditions and wetting in the field, which can guarantee the safety of geotechnical structures such as dam.

• Food Science and Preservation
• /
• v.23 no.2
• /
• pp.194-203
• /
• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Journal of the Korean Geotechnical Society
• /
• v.37 no.11
• /
• pp.83-92
• /
• 2021

In this study, effective porosity measurement, electron microscope (SEM) observation, X-ray diffraction analysis (XRD), slaking, swelling, and unconfined compression strength according to water immersion were analyzed to evaluate the properties of mudstone with high porosity in Pohang. As a result of the test for 16 square samples (5 cm), the effective porosity was 14.67% on average, higher than porosity of general mudstone, and electron microscope observation confirmed that the porosity was actually high. As a result of X-ray diffraction analysis, the swelling clay mineral content was 2.3~4.1%, which was lower than the results of previous studies in Pohang. The slake durability index was 37.73~87.73%, showing low to medium durability, which was lower than the results of previous studies. It was confirmed that the swelling property rapidly expanded to 1.79~1.82% of maximum swelling strain in the major axis direction for 30 minutes. As the properties of decreasing the unconfined compression strength according to water immersion, the samples rapidly weathered after 10 minutes of water immersion, and the strength decreased. It was confirmed that the results of previous studies related to mudstone in Pohang were different. This is judged to be due to the high porosity of mudstone in study.