• Food Science and Preservation
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• v.11 no.4
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• pp.508-515
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• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• Journal of fish pathology
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• v.25 no.1
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• pp.47-58
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• 2012

Behavioral and physiological responses of juvenile red seabream (Pagrus major) to different concentrations of ethanol were investigated. No swimming and no reaction to touching by a wooden stick was observed at 0.6% ethanol group in behavioral response, and survival rate was 100% after 5 hours of treatment. Red blood cell count, hematocrit and hemoglobin levels in plasma were not significantly different among all groups. AST activities in plasma significantly decreased as ethanol concentration increased. On the contrary, ALT activities in plasma significantly increased as ethanol concentration increased. Cortisol level in plasma was the lowest in 0.6% ethanol group. Glucose levels in plasma increased significantly when ethanol concentration increased more than 0.4%. Oxygen consumption of fish in 0.6% ethanol seawater was constantly lower than that of fish in control seawater from 2 hours after the exposure to ethanol seawater until the end of experiment.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.21-25
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• 1988

The predominant kernel(7mesh) of naked barleys were polished to give 65% yield. The diffusion coefficients and volume increase rates of polished naked burleys at $40^{\circ}C$ were $3{\sim}4$ and 2.2 times greater than those of naked barleys, respectively. The moisture gains of polished naked barleys were linearly related to the volume increases. The hardness of polished naked burleys during soaking was exponentially decreased.

• Korean Journal of Plant Resources
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• v.15 no.3
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• pp.269-278
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• 2002

To establish the mass propagation methods of Weigela subsessilis,, a promising native plant species for horticultural use, several factors influencing rooting from stem cuttings were evaluated. Softwood cuttings showed best rooting rate, 70~77%, in all the cutting media tested, 2.8 times more than hardwood cuttings in which perlite was best medium. The rooting from hardwood cuttings was promoted by higher concentration of all growth regulators used,500 mg.L$^{-1}$ NAA being the best with 80%. More than 80% of softwood cuttings treated by growth regulators produced roots, especially 100, 500, and 1000mg.L$^{-1}$ NAA producing 97％. Roofings from semi-wood cuttings was enhanced by all the growth regulators, except 1000 mg.L$^{-1}$ concentration in which rooting was reduce. Higher rooting rate was obtained by higher concentration and longer soaking duration of NAA in case of hardwood cutting. Softwood cutting showed 100 ％ rooting by soaking treatment with 500 mg.L$^{-1}$ NAA for 3 min. Rooting rate of semi-hardwood cuttings was promoted by higher concentration and longer soaking with growth regulators, However, the degree of improvement was lower than soft and hardwood cutting.

• Korean Journal of Medicinal Crop Science
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• v.5 no.1
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• pp.43-48
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• 1997

This study was conducted to improve germination ratio of Zanthoxylum piperitum A.P. DC. seeds. Stratification for 60 days after scarification of seed with sand was germination percentage to 5.4% and $GA_3$, 50ppm for 24 hrs after scarification of seed with sand showed 8.9%. Soaking the seeds in $GA_3$, 50ppm for 24 hrs after 40 to $70^{\circ}C$ hot water treatment for 10 minutes showed low germination of 4.4%. Based on $H_2SO_4$, NaOH and $HNO_3$, treatments, germination percentage did not improve at all regardless of soaking time. The highest germination of 91.1% was observed when seed was soaked in $GA_3$ 100ppm for 48 hrs after stratification for 60 days at $4^{\circ}C$. Kinetin treatment at 50ppm for 24 hrs had the greatest germination percentage of 31.7% but it did not improve germination ratio compared to $GA_3$ treatment.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1095-1103
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• 1996

In order to minimize the deterioration of dried apple quality, changes of free sugar content, organic acid and ascorbic and during osmotic dehydration with sucrose at various temperature, concentration and immersion time were investigated in this study, total sugar increased as the temperature, concentration and immersion time were increased. Sucrose showed the largest change in content while fructose and glucose showed no and small changes, respectively. Large amounts of malic and fumaric acids, and small amounts of oxalic, citric, maleic and succinic acids were detected. Organic acids were high at low temperature treatment, and became higher with increasing concentration. Loss of ascorbic acid was small at the low temperature and high concentration. Effect of immersion time was negligible. Changes of free sugar, and organic and ascorbic acid followed the first-order and second-order reaction rate equations, respectively. Arrhenius equation was applied to determine the effect of temperature on reaction rate constants with high $r^2$. To predict the changes of quality, a model was established by using the optimum functions of temperature, concentration and immersion time. The model had high $r^2$ value for the quality changes during drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.579-585
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• 2015

The objective of this study was to investigate the quality characteristics of coffee soaked in Morus bombycis extract. Green coffee beans were soaked in M. bombycis extract for 2, 4, and 6 hours (sample codes: 2H, 4H, and 6H) at $4^{\circ}C$. Soaked green beans were dried and roasted for coffee extraction. Two controls, roasted with the same amount of heat (C1) and showed the same weight after roasting (C2), were used. Physicochemical characteristics (pH, total acidity, color, browning index, and total soluble solids), DPPH free radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), total polyphenol content (TPC), and total flavonoid content (TFC) were investigated. Lower pH and higher total acidity were observed in 2H, 4H, and 6H (P<0.05), supporting evidence of sour taste. There were significant differences in DPPH between the controls (45.51~47.02%) and samples (50.67~55.25%, P<0.05), although 2H and 6H did not show significantly higher DPPH than the controls. 2H, 4H, and 6H showed significantly higher FRAP values ($0.320{\sim}0.331\;FeSO_4{\cdot}7H_2O\;mM\;FeSO_4/g$) than controls ($0.265{\sim}0.271\;mM\;FeSO_4/g$). ORAC values of samples [1,062.86~1,153.68 mM trolox equivalent (TE)/g] were significantly higher than those of controls (689.40~942.12 mM TE/g). 2H, 4H, and 6H showed significantly higher TPC [24.27~26.07 mg gallic acid equivalent (GAE)/g] and TFC [3.75~4.28 mg quercetin equivalent (QE)/g] than controls (19.79~22.77 mg GAE/g and 1.07~1.95 mg QE/g, respectively) (P<0.05). M. bombycis extracts soaked into green coffee beans showed polyphenol compounds from green coffee beans. Consumer acceptance of 4H (5.12) was the highest, followed by C2 (4.92). C1 (4.14) showed the lowest consumer acceptance. Consumers were segmented into two groups, those who preferred M. bombycis extract-soaked coffee (approximately 61%) and controls (approximately 39%).

• Journal of Bio-Environment Control
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• v.14 no.3
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• pp.196-202
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• 2005

This research was conducted to determine the amount of water absorbed by a polyacrylamide hydrogel such as Stocksorb C (STSB), effect of salts on inhibition in hydration of STSB, and the hydrogel effects on changes of nutrient concentration in external solution. Absorption of deionized water by STSB reached a maximum of 180 $mL{\cdot}g^{-1}$. Monovalent soluble salts such as $KH_2PO_4,\;KNO_3$, and $(NH_4)_2SO_4$ reduced absorption of the hydrogel, but the degrees of inhibition in absorption were similar in three kinds of salts. Twenty milliequivalents per liter of $Ca_{2+}\;or\;Mg_{2+}$ reduced water absorption of STSB to $14\%$ compared to those of deionized water. Solution absorption was consistently lower in the presence of divalent cations than in the presence of the monovalent cations. But the absorption was unaffected by the uncharged salt such as urea in all concentrations tested. The final $K^+\;and\;NH_4^+-N$ concentrations of the solution remaining after absorption by STSB was higher than those of the initial solution. The soaking of STSB to full strength of Hoagland solution resulted in increase of $NO_3^--N,\;H_2PO_4^-\;and\;SO_4^{2-}$ concentrations in external solution compared to initial solution, reaching 5,300, 250 and 1,500 $mL{\cdot}g^{-1}$, respectively, at 24 hrs after soaking.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.5
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• pp.465-472
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• 1994

To improve the germination performance of rice seeds under suboptimal temperature, osmopriming with PEG-6000 was examined. Optimal PEG-6000 concentration to improve germination was 20% PEG-6000 solution, and rice cultivars used in this experiment were Sinunbongbyeo, Gancheokbyeo, Dongjinbyeo. The water content of seeds after soaking for 60 hours in the PEG solution is similar to that of seeds after soaking for 24 hours in the distilled water. Germination performance of the soaked seeds in the PEG solution was higher than that of the soaked seeds in the distilled water or the control, especially under suboptimal temperatures. Electrical conductivity of the soaked seeds in the PEG solution was lower than that of the soaked seeds in the distilled water or the control, and total dehydrogenase activity of the soaked seeds in the PEG solution was higher than that of the soaked seeds in the distilled water or the control. SDS-PAGE results of soluble protein from the embryos of seeds primed differently showed darker band in the seeds soaked in the PEG solution than the seeds soaked in the distilled water or the control at the 68 KD region. Also, band patterns of peroxidase and esterase of embryos soaked in the PEG solution were darked than that of embryos soaked in the distilled water or the control at the Rf 0.94 and Rf 0.87, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.69-74
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• 1987

The effects of soaking temperature on hydration and cooking rates of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) rice were investigated. Water uptake and volume increase rates of milled rice were increased as a function of soaking temperature$(4^{\circ}C{\sim}30^{\circ}C)$. The rate of volume increase of milled rice was greater than that of weight increase, which was more pronounced at low soaking temperature. The soaking of milled rice prior to cooking had a definite effect on the degree of gelatinization. The soaked milled rice was more easily gelatinized than unseated one. The water uptake rate, volume increase rate, degree of gelatinization and cooking rate of milled rice were faster in Kayabyeo than Chunmabyeo.