• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Journal of the Korean Society of Safety
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• v.24 no.5
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• pp.21-27
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• 2009

Effective way of cooking oil fire extinguishment is using water mist system which has cooling and smothering effects. Low pressure water mist system has advantage because it is compatible with existing sprinkler systems. To increase the effectiveness of low pressure water mist system, additives can be used which increase the momentum of water particle and the chemical effect. In this experiment, aqueous film forming form(AFFF) agent is used as additive and the effect of additive concentration and water pressure are experimented. For the extinguishment of cooking oil fire such as soybean and olive oils, AFFF agent is effective and can decrease the fire extinguishing time and water consumption.

• Journal of the Korean Graphic Arts Communication Society
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• v.24 no.2
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• pp.11-24
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• 2006

The Lithographic ink is composed of pigment, vehicle and additives. In especially, the vehicle is the most important element and consist of vegetable oils, mineral oils and resins. Varnishes have to resist certain forms of chemical and physical attack during ink manufacturing process and printing process So this varnish cooking is very important. In this paper, effects of cooking conditions of varnish using phenolic modified rosin ester on physical properties of the vehicle were studied. The varnish cooked according to temperature and time were compared in order of average molecular weight by the GPC method. and the rheological properties were found by rotational rheometer. And the emulsion behavior were compared by high speed emulsification tester which were set on 1200 rpm and $40^{\circ}C$ temperature (Novomatics Lithotronic). We displayed viscosity against tack(Inkometer Thwing-Albert M-106) by diagram.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.644-649
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• 1996

The purpose of this study was to investigate the relationship between physicochemical properties and optimum amount of added water for cooking in the preparation of Korean cooked rice (bab). Seven different kinds of rice samples were tested for their chemical and physical properties in relation to the eating quality after cooking with various amounts of water added. The amylose content and water content of rice did not show significant correlation with the amount of added water for optimum cooking. The width of rice kernel, expansion ratio, amylogram maximum viscosity showed significant correlation with the optimum ratio of added water for cooking.

• Journal of Radiation Industry
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• v.5 no.3
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• pp.227-230
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• 2011

Pulps were separated from wood chips using an Electron beam irradiation (EBI) treatment without a NaOH-AQ (anthraquinone) treatment for cooking. The methods were based on a hot water treatment after EBI and two-step bleaching processes. Chemical compositions and FT-IR spectroscopy demonstrated that the content of lignin and hemicellulose in the bleached wood pulps treated with various EBI dose decreased with an increase of EBI doses. Specifically, the lignin in the bleached with pulps treated at 600 kGy of EBI dose was almost completely removed. Moreover, TGA analysis showed that a thermal stability increased with increasing the content of cellulose but the lignin decomposed slowly over the wide region.

• Journal of the Korean Home Economics Association
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• v.11 no.4
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• pp.374-387
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• 1973

This work was carried out to investigate the changes of chemical and physical properties of frying oil, when it was used many times continuously without adding new oil. Four kinds of frying oil (soybean oil, rapeseed oil, shortening and crude lard) and slices of potato and Aji (kind of fish) were used in the experiment under the condition of home cooking. Obtained results were as in the followings. 1. Acid values and peroxide values of each frying oil were under the safety level (A. V = 1.5, Po. V = 50) except crude lard, when frying works were continuously repeated five times for 50 days. 2. Changes of saponification values of each frying oil showed a decreasing tendency except the crude lard. But in cases, stickiness or clothing of oil were not seen in frying even at the five times frying. 3. Changes of optical density of each frying oil showed a decreasing tendency in all cases, according to the times of frying, especially at the first time frying. 4. Maximum heights of the shamp of each frying oil and their shampholding activites when heated, were slowly increased according to the times of frying. 5. Without concerning the cooking condition (kinds of oil, cooking material and repeating times of frying) decrement of oil in once frying was almost exactly 20g per 150g. 6. Decrements of cooking material in all cases of frying showed almost constant values, potato to be 40% and Aji 20%. 7. Differences of smoke point between new and old oil (frying repeated 5 times) showed also almost constant values. Liquid oil (soybean oil and rapeseed oil) showed number (6-$10^{\circ}C$), on the contrally solid oil (shortening and crude lard) a high number (10-$25^{\circ}C$). 8. Results of public tastic for the frying products were almost good even in that of a low five times frying, but the products, of third time frying with crude lard were expressed as disagreeable.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.12-18
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• 1976

Fermented soybean Mejus were prepared in the laboratory with varying lengths of fermentation and the changes in the Chemical composition during the Meju making were determined. The moisture of cooked soybean was gradually evaporated during the Meju fermentation, and after 2 months of fermentation the water level reached to the level of the raw soybean. The concentrations of crude fat, crude protein and ash of the dry matter of soybean did not change considerably during soaking, cooking and Meju fermentation of up to 3 months, whereas carbohyrates decreased significantly during soaking and Meju fermentation. The percentage retention of the nutrients were 58% for carbohydrates and 93% for crude fat and crude protein. The nitrogen solubility of soybean decreased drastically during cooking, from 79% to 21%, while Meju fermentation increased it to approximately 30% in the first week and this level remained constant for the duration of the fermentation. The concentration of free amino nitrogen in total nitrogen of soybean decreased during cooking, from 7% to 3%, but fermentation of Meju liberated it to the level of raw soybean. The concentration of free amino-nitrogen in the total-N of soybean was increased by cooking and further increased during Meju fermentation. The amino acid pattern of soybean did not change significantly during soaking, cooking and the Meju fermentation up to 3 months. Serine and the basic amino acids, lysine, arginine and histidine, decreased to the range $81{\sim}87%$ of the raw soybean during the first month of Meju fermentation and thereafter remained almost constant. The total amino acid per 16g nitrogen was 99 g incooked soybean and 93 g in 1 month Meju, indicating a 6% reduction.