• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.668-674
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• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.317-324
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• 2014

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature ($330^{\circ}C$ or $350^{\circ}C$) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at $330^{\circ}C$ and 6 min at $350^{\circ}C$ steam, the internal temperature of the chicken breast fillets reached $75{\sim}76^{\circ}C$. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.34-42
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• 1997

This study was carried out to investigate the proper cooking conditions of soda-anthraquinone and alkaline sulfite-anthraquinone pulping of rice-straw, and get basic data f9r the use of rice-straw chemical pulp through the test of characteristics and physical properties of pulps made in the various cooking conditions From the experimental results , we can conclude as follows. In the soda-anthraquinone pulping of rice-straw, the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of caustic soda of 20% with the addition of anthraquinone(0.05%). And total yield, Kappa No. and brightness of pulp made in the condition above mentioned were 41.9%, 7.7 and 51.1 respectively. In the alkaline sulfite-anthraquinone pulping of rice-straw, the proper mixing ratio of cooking chemical(caustic soda : sodium sulfite) was 50:50. And the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of cooking chemical of 20% with the addition of anthraquinone(0.05%). At that time, the total yield, Kappa No, and brightness of pulp were 50.1%, 9.1 and 40.2 respectively. As a result, the alkaline sulfite-anthraquinone pulping was superior to the soda-anthraquinone pulping in the aspect of yield, but inferior in the viewpoints of Kappa No. and brightness. For the comparison of qualities of pulps made in the various cooking methods and conditions, the physical properties of four sorts of pulps were tested. As a result, soda-anthraquinone pulps were superior to alkaline sulfite-anthraquinone pulps in the various strengths excluding tear strength and brightness. On the other hand, pulps made in the condition of addition of cooking chemical of 20% were superior to pulps in the dosage of 15% in the aspects of all the strengths and brightness.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Journal of Sericultural and Entomological Science
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• v.5
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• pp.43-46
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• 1965

This report was prepared to check silk reelalility and its quality when the cocoon was cooked in nonpermeative condition after trotted with some chemical solution. The obtained results were as followings. 1. A new chemical, Serisol, was developed by the author to help silk reelability 2. The chemical cooking method showed 0.4％ increase of silk yield more than the normal silk reeling method. 3. The chemical conducted good cocoon cooking without permeative process. 4. This method showed better cleanness and neatness than the normal one. 5. This method did not damage the silk quality because of use Serisol. 6. The proper dilution of Serisol was found as 2000 times for it.

• Journal of the Korean Wood Science and Technology
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• v.22 no.1
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• pp.28-33
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• 1994

The chemical compositions of pine bark from mechanical pulp industry were determined, and effect of Ca base acid sulfite on bark cooking was investigated under various conditions. The pine bark was composed of 39.5 % alkali extractives, 50.3 % lignin, and a small amount of carbohydrate. The contents of alkali extractives and lignin were remarkably higher than those of pine wood. The bark was composed of high content of arabinose and xylose, while the wood was composed of high content of mannose. When pine bark was cooked with 75 % free acid at 145 $^{\circ}C$, the rate of cooking and delignification was improved with the increase of total acid, but it was very difficult to delignify the bark by 50 % and over under these conditions. In the presence of 60~65 % free acid and at 155~165 $^{\circ}C$, initial cooking rate, delignification, and delignification selectivity were considerably increased, but condensation reaction of lignin was considerable at the end of cooking. Therefore, it was shown that pine bark was very difficult to delignify by the Ca-base acid sulfite cooking.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.193-210
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• 1999

This article try to show the results from three cooking methods of a steak in 150 g by way of roasting cooking, braising cooking, microwave cooking. I observed the cooking time, standing time and post processing temperature rice of three steaks coming to 70 $^{\circ}C$ by means of roasing, braising and microwave, respectively, The results are shown in the followings: It is shown that Microwave cooking takes the shortest cooking time and the longest standing time in each cooking intervals and also shows the high level of losses and that of drip losses as well. It is concluded that there are not much differences among the ingredients of steaks cooked in three methods but the steak cooked in microwave cooking method is shown to be low in fat containment of it.

• Journal of Environmental Science International
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• v.5 no.1
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• pp.83-91
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• 1996

A recycling soap was prepared from non-cooking oils. The effects of physlcal and chemical properties of the recycling soap on biodegradation are expected to be different due to the thermal histories of the non-cooking oils. Therefore, the biodegradation rate of the recycling soap was studied by using Klebssella Pneumoniae(K. pneumoniae), and the growth rate of K. pnewoniae in soap solution was observed. The biodegradation rate of the recycling soap appeared to be slower as the thermal histories of the non-cooking oils became larger. This might be resulted from hydrolysis, in which the ester bonds in the oils are broken to produce hydroxyl group. It was also observed that the growth rate of the microorganism decreased with the increase in the thermal histories of the oils. As a result, it is desired that recycling soap should be produced from the non-cooking oils with the prober ranges of thermal histories to reduce water contamination. The non-cooking oils with larger thermal histories are considered to be recycling through the cracking process before used. Key Words : non-cooking oils, recycling soap, thermal history, biodegradation, microorganism growth.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.229-233
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• 1990

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.