• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.328-333
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• 1981

As a step to investigate energy conservation in canneries, energy consumption pattern and energy usages of various unit operations in a mushroom cannery were examined. The results are as follows; 1. In the mushroom cannery, fuel oil and electricity were used mainly for temperature control of mushroom growing house in winter and various cultivation operation respectively. To grow and process 1 kg of mushroom, thermal energy of 4634 kcal and electrical energy of 0. 116 kwh were consumed. About 80% of all energy was consumed for cultivation. 2. Steam qualities at each respective processing line were $92{\sim}94%$, giving no great differences among lines. 3. As a direct energy in 1 day processing operations of 8 tons of mushroom, thermal energy of $301.5{\times}10^{4}kcal$ and electrical energy of 60.1 kwh were used. The energy intensive operations were blanching (35%) and retorting (38%).

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.174-180
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• 2003

The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.827-831
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• 1998

Effects of pre-pressing condition on quality of pear juice were investigated. Three different types of pressed pear juices such as heated-and-pressed pear juice (HPP), blanched-and-pressed pear juice (BPP), and thawed-and-pressed pear juice (TPP) were prepared. The yield and content of soluble solids in HPP were 78% and $15.0^{\circ}Bx$ which were higher than the other treatments, respectively. Acidity and pH of all the samples were about 0.2% and 4.9, respectively. Major free sugars and organic acids in HPP, BPP, and TPP were fructose and malic acid, respectively. Major soluble minerals were K, P and Mg, and miner ones were Na and Fe. HPP showed a lowest L value, but had a highest taste.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.30-36
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• 1996

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.

• Journal of Dental Anesthesia and Pain Medicine
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• v.21 no.6
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• pp.507-525
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• 2021

Local anesthesia is indispensable in dentistry. Worldwide, millions of local anesthetic injections are administered annually, and are generally considered safe invasive procedures. However, adverse effects are possible, of which dentists should be aware of. This scoping review aimed to provide an extensive overview of the reported literature on the adverse effects of dental local anesthesia. The types of papers, what is reported, and how they are reported were reviewed. Additionally, the incidence and duration of adverse effects and factors influencing their occurrence were also reviewed. An electronic search for relevant articles was performed in PubMed and Embase databases from inception to January 2, 2020. The titles and abstracts were independently screened by two reviewers. The analysis was narrative, and no meta-analysis was performed. This study included 78 articles. Ocular and neurological adverse effects, allergies, hematomas, needle breakage, tissue necrosis, blanching, jaw ankylosis, osteomyelitis, and isolated atrial fibrillation have been described. Multiple adverse effects of dental local anesthesia have been reported in the literature. The results were heterogeneous, and detailed descriptions of the related procedures were lacking. Vital information concerning adverse effects, such as the dosage or type of anesthetic solution, or the type of needle used, was frequently missing. Therefore, high-quality research on this topic is needed. Finally, the adverse effects that are rarely encountered in real-world general practice are overrepresented in the literature.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.153-161
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• 2022

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100℃ for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.40-47
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• 2024

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elatadue to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elatadid not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1688-1693
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• 2011

This study was evaluated mass production processes for flour noodles containing perilla leaf (FNPL) and to examine the antioxidant properties of FNPL. The processes for perilla leaf preparation before dough making were the main focus. The sensory evaluation was used as a tool to determine the optimal conditions for each step in the process. The appearance, taste, flavor, texture and overall acceptability were evaluated using a 9 point scale sensory evaluation. Eight minutes blanching of perilla leaf in boiling water (1:30, w/v) was found to be a suitable time to remove the unpleasant leaf flavor remaining in the final noodle product when fresh perilla leaf was used. The appearance, taste, texture and overall acceptability of FNPL were significantly different from FNPLs prepared with other blanching times. The appearance of FNPL containing 40% (w/v) perilla leaf homogenates was the best. In the dough making process, additional water was not required when 6 portions of 40% perilla leaf homogenate were added to 10 portions of flour, suggesting that the water adding step in the dough preparation process can be skipped. The antioxidant activity of FNPL was expressed as the radical scavenging activity. The DPPH ($IC_{50}$; 0.56 mg/mL), super oxide radical ($IC_{50}$; 9.53 mg/mL) and hydroxy radical scavenging activities ($IC_{50}$; 169.2 ${\mu}g$/mL) of FNPL were increased 19.6 (p<0.001), 1.4 (p<0.01) and 17.8 fold, respectively, compared to those for flour noodle (p<0.001). In conclusion, perilla leaf added to noodles at a final concentration of 19% (w/w) can increase the sensory and antioxidant properties of flour noodles.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.1-8
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• 2009

The aim of this study is to investigate the microbial contamination assessment of raw Jinmichae to cook and to establish its control. Three kinds of Korean Jinmichae products(K1, K2, K3) and three kinds of imported Jinmichae products(Chile: F1, Peru: F2, Mexico: F3) were collected from markets and department stores in Seoul and Gyeonggi-do. The results were as follows; Aerobic mesophilic bacteria in raw Jinmichae(F2) was detected $7.20{\times}10^7$ CFU/g, which exceeded the acceptable standard level, $1.0{\times}10^6$ CFU/g. The rest of raw groups fell up to $1.0{\times}10^3{\sim}1.0{\times}10^4$ CFU/g. Aerobic mesophilic bacteria were detected in blanched and fried Jinmichae groups. Boiled Jinmichae group did not exceed the acceptable standard level of $1.0{\times}10^6$ CFU/g. However, all the fried groups exceeded the level. E. coli were detected in raw Jinmichae but it was able to be controlled by blanching. Unlike this, E. coli was not completely controlled by roasting for 20 seconds relative to 40, 60 seconds. S. aureus were effectively controlled by boiling, however, it was not controlled by roasting. After roasting Jinmichae for 60 seconds, S. aureus were detected in the half of all groups. In this study, Jinmichae were found to be favorable one of side dishes in school meal service. Jinmichae can be contaminated by microbial pathogens such as S. aureus, E. coli, etc. Therefore, further studies are needed to monitor microbial pathogens and to provide their control.