• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.197-201
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• 1975

다랭이 주낚의 양승방식에는 방향의 양승(On-tracing retrieve)방식과 역방향의 양승(Back-tracing retrieve) 방식의 두가지 방식이 있다. 순방향의 양승은 최초에 투승된 주낙끝에서부터 양승하기 시작하여 투승한 순과 같은 순으로 양승하는 것이고 역방향의 양승은 최후에 투승된 주낚끝에서부터 양승하기 시작하며 투승한 순과 반대순으로 양승하는 것이다. 주낚의 조업소요시간을 변갱하지 않고 양승방식만 변갱한다면 주낚의 평균침지시간은 변하지 않고 다만 침지시간의 분포구간만 변한다. 투승작업시간을 $\tau_1$, 투승작업이 끝나고 양승작업을 시작하기까지의 대기시간을 $\tau_2$, 양승작업시간을 $\tau_3$하면 주낚의 침지시간분포범위는 양승방식에 따라 다음과 같이 서로 다르다. $\tau_2$부터 $\tau_1+\tau_2+\tau_3$까지의 범위 역방향으로 양승할 때 $\tau_1+\tau_2$부터 $\tau_2+\tau_3$까지의 범위 임의시의 낚시 어획성능은 $F_0\varrho-^{-zt}$ ($F_0$는 초기어획성능, z는 감소계수, t는 투승후 경과시간)으로 나타낼 수 있고 침지시간 t인 낚시 Hro의 어획미수는 $H_{F_0}\frac{1-\varrho^{-zt}}{z}$로 나타낼 수 있으므로 주낙조업에서 낚시수 $H_G$개 이고 침지시간이 $\tau_\alpha$와 $\tau_\beta$ 범위내에서 분포하면 어획미수는 $C_G$는 다음과 같이 나타낼 수 있다. $$C_G=\frac{H_G}{\tau_\beta-\tau_\alpha}{\cdot}\frac{F_0}{Z}\int^{\tau_\beta}_{\tau_\alpha}(1-\varrho^{-zt})dt$$ $\tau_\alpha,\;\tau_\beta$의 값은 순방향의 양승에 있어서는 $\tau_\alpha=\tau_1+\tau_2,\;\tau_\beta=\tau_2+\tau_3$, 역방향은 양승에 있어서는 $\tau_\alpha=\tau_2,\;\tau_\beta=\tau_1+\tau_2+\tau_3$. 따라서 다랭이 주낚의 어획미수는 그 양승방식에 따라 차가 있고 순방향의 양승으로 더 많은 어획미수를 얻을 수 있다.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.511-514
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• 1992

The effects of soaking conditions (time and temperature) of rice on the water absorption behaviors and the consequent textural properties after cooking were investigated. Water absorption during soaking was completed in 30 min at $23^{\circ}C$, while the hydration continued up to 60 min at $4^{\circ}C$. The hardness (H) of the cooked rice decreased, while the stickiness (S) and S/H ratio increased with increased soaking time. Soaking at $23^{\circ}C$ gave higher values of S and S/H of cooked rice than soaking at $4^{\circ}C$. Soaking for $10{\sim}40\;min$ at $4^{\circ}C$ or for $10{\sim}20\;min$ at $23^{\circ}C$ resulted the value of S/H between 0.15 and 0.20, which had been found at acceptable textural parameters of the cooked rice.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• Journal of the Korean Wood Science and Technology
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• v.48 no.4
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• pp.417-430
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• 2020

The flame retardancy, such as carbonized length and area, of four plank type wood products by the spreading concentration and impregnation time of flame retardant were measured according to standard of the Nation Fire Agency in Republic of Korea. To measure the flame retardancy, Korean pine plywood, Japanese larch plywood, Japanese cypress planks, and perforated birch plywood boards were treated with self-development flame retardant by 300 and 500 g/㎡ spreading concentration and those were compared with control specimen. In general, the flame retardant performance of wood products improved as the spreading concentration of flame retardant increased. Except for Japanese larch plywood, there was no significant difference in the flame retardant performance by the spreading concentration. The flame retardant performance of perforated birch plywood board was positively correlated up to 60 minutes of impregnation time, but then gradually decreased. These results about the flame retardancy of wood products by spreading concentration and impregnation time were expected to be basic data for improving flame-retardant treated wood.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.492-498
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• 1987

Dried soybeans (varieties: Saeal, Kwanggyo, Tanyob) took up water rapidly for first 3hr followed by a slower rate of uptake. The beans took up an equal weight of water (100% hydration)after approximately 3.5hr at $50^{\circ}C$, 5hr at $30^{\circ}C$ and 7.5hr at $20^{\circ}C$ respectively. pH of the soaking solutions decreased during the soaking period. This was undoubtedly caused by the ionization of the cellular components resulting in increased levels of hydrogen ions in the liquor. Soluble solids were leached out of the beans at fairly steady rate throughout the hydration and the amount was greater with higher temperature. This amounted to 0.4-0.7g at $20^{\circ}C$ and 10.2-15.0g at $50^{\circ}C$ per 100g soybeans. Temperature was the most important factor in determining the rate of water absorption and of solid losses. Of the total solids lost, 12-25% was protein. The proportion of protein loss increased as the soaking time and temperature increase. Amount of protein loss was 80-200mg at $20^{\circ}C$ and 440-480mg at $50^{\circ}C$ after 24hr soaking per 100g soybeans. About 5% of soluble sugars, including fructose, sucrose, raffinose, and stachyose, was removed from the beans after 24hr soaking at $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.99-104
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• 1990

The effects of concentrations of sulfur dioxide (0.16-0.20%) and steeping times (25-50hr) at $52^{\circ}C$ on the changes in pH of steep water and weight and volume of corn and starch properties were investigated. The pH of steep water increased and remained constant after steeping time of 20 hours. The degree of weight or volume gain decreased as the concentration of sulfur dioxide increased. The protein content of starch increased as the concentration of sulfur dioxide increased. Water·binding capacity of starch showed the highest value at the steeping time of 35 hours. Swell ins power and solubility decreased as cocentration of sulfur dioxide and steeping time increased. The initial pasting temperature and peak viscosity were increased and decreased, respectively, as the concentration of sulfur dioxide increased. At the same concentration of sulfur dioxide, the peak viscosity was increased and then decreased. Viscosity of starch in sodium hydroxide solution tended to decrease as the concentration of sulfur dioxide and sleeping time increased. The gel volume of starch in 3M KSCN solution was not affected by concentration of sulfur dioxide and steeping time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.567-571
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• 2005

In this study, the effects of varying the amount of water, soaking time at $25^{\circ}C$ and drying time after soaking at $45^{\circ}C$ on the induction of resveratrol were evaluated to optimize the soaking treatment by response surface methodology (RSM). After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. The analysis of variance showed that the model appeared to be adequate $(R^2=0.9547)$ with no significant lack of fit (p>0.1). From statistical analysis, amount of water and soaking time were found to be significant factors. On the other hand, drying time was not significant. Ridge analysis showed that the optimized parameters were $67.15\%$ for amount of water, 19.58 hr for soaking time, 65.56 hr for drying time. It was confirmed that resveratrol content was increased from $0.1\;{\mu}g/g$ to $4.55\;{\mu}g/g$ under the optimized conditions. In addition, the experimental values at the optimized condition agreed with values predicted by ridge analysis. The analytical method validation parameters such as accuracy, precision, and specificity were calculated to ensure the method's validity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.244-249
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• 2002

Varietal difference in seed shape and size, water absorption rate, and soybean sprouts was compared. In general, soybean seeds of yellow seed-coat and spherical shape with 100 seeds of 9.0$\pm$2g were evaluated as the best ones; Pungsannamulkong out of tested varieties was considered to be the best one in these respect. Varietal difference in water absorption yale depending on the soaking duration and temperature was recognized; Jungeri and Jillin 3 showed higher water absorption rate at higher temperature but it was completely vice versa for Pungsannamulkong. It took about 15 hours(soaking at 2$0^{\circ}C$) for seed shape of size to grow to 10mm in length. Maximum enlargement in thickness of soybean seeds was made right after the completion of repeated soaking-drying treatment but three hours and nine hours soaking were needed for one time-soaking and non-soaking treatment, respectively. Varietal difference in germination rate was recognized between one hour's soaking at 2$0^{\circ}C$ and two hour's soaking at 15$^{\circ}C$ The growth rate for Jillin 3 was excellent at all soaking methods and temperatures while three hours of soaking was the best for Jungeril and Pungsannamulkong, regardless of soaking temperatures. The growth of hypocotyl length showed somewhat faster in repeated soaking-drying than one time-soaking and non-soaking while the increase of hypocotyl thicknes was better in one-time soaking than repeated soaking-drying.

• Development and Reproduction
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• v.15 no.4
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• pp.301-308
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• 2011

The tolerance evaluation for abalone Haliotis discus hannai embryos was performed using different concentrations of cryoprotective agents (CPAs): dimethyl sulfoxide, ethylene glycol and propylene glycol added to 0.2 M sucrose, respectively. 4-cell, trochophore and veliger were exposed in each CPA with different concentration for 10, 20 and 30 minutes of immersion time. Developmental rates were increased with decreased concentration of every CPA and decreased immersion time, and differed from types of CPA. Developmental rates of veliger in all the CPAs were higher than those of 4-cell and trochophore. The developmental rates and larval activity indices in ethylene glycol were comparatively higher than those in other CPAs and the effective CPA and its concentration for the cryopreservation of the abalone embryos was suggested as 2.0 M ethylene glycol with equilibration time of 30 minutes.