• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.7-11
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• 2015

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.

• Journal of Ginseng Research
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• v.35 no.1
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• pp.104-110
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• 2011

Korean red ginseng (RG), which is a ginseng treated by heating and steaming, has biological activity similar to Panax ginseng. The effect of ginseng on influenza infection has not been studied although it is known to have a broad range of biological activities. The aim of the study is to investigate the effect of RG extract on influenza A (H1N1) virus infection. We investigated the inhibitory effect of RG extract on plaque formation by influenza A virus in a cell-based plaque assay, and the effect of orally administered RG on influenza A virus infection in mice. RG extract, which was applied at a non-cytotoxic concentration, inhibited plaque formation by influenza A virus in the cell-based plaque assay. The orally administered RG extract ameliorated body weight loss and significantly increased survival in mice infected with influenza A virus. Our results suggest that RG extract has components that reduce the severity of infection by influenza A virus and could potentially be used as a complement to treatment of influenza A virus infections.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.641-649
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• 2010

To make sure of the usefulness of extract of Rubus coreanus Miquel for producing functional feeding honey, we compared some antioxidative indicators of feeding honey using extract of Rubus coreanus Miquel with acacia honey, SueBee Clover honey(USA), feeding honey on the market. The water content of four honeys were 16.6~26.5%, pH were 3.18~3.70, and titratable acidity ranged 0.018~0.022%. The phenolic compound contents of SueBee Clover honey and feeding honey using extract of Rubus coreanus Miquel were 8.3 mg/100 g and 7.3 mg/100 g, respectively, and were significaltly higher thgheacacia honey and feeding honey on the market. The flavonoid contents per 100 g of honey ranged from 2.3 mg(acacia honey) to 15.0 mg(SueBee Clover honey). DPPH anion scavenging activity of four honeys were not high. 0.5~2.0 g/ml of feeding honey using extract of Rubus coreanus Miquel was 16~36% and showed a concentration-reliant figure. At the concentration of 0.25~0.75 mg/ml, the reducing power of four honeys increased concentration-dependently, and the power of 0.25 mg/ml of feeding honey using extract of Rubus coreanus Miquel was corresponding to thgt of $150{\mu}g$/ml of a vitamin C solution. ABTS radical scavenging activity of feeding honey using extract of Rubus coreanus Miquel was 43.3~68.4%; the highest activity amongst all samples. When plotting the dose-response curve, ABTS radical scavenging activity also increased as their concentration increased from 62.5 mg/ml to 500 mg/ml. The heat treatment reduced the phenolic compound contents of acacia honey and feeding honey using extract of Rubus coreanus DPPH anion scavenging activity of feeding honey on the market and feeding honey using extract of Rubus coreanus Miquel did not changed significaltly after heating for 20 min, and the three honey except SueBee Clover honey maintained the reducing power with the same treatment.

• The Korea Journal of Herbology
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• v.31 no.6
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• pp.63-71
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• 2016

Objective : To suggest a scientific evidence of Aconitum carmichaeli Debx. (Aconiti Lateralis Radix Preparata: ALRP) as one of cooling and heating medicines on the regulation of body temperature, we investigated the effects of ALRP water extract on hypothyroidism. Methods : Hypothyroidism was induced by intradermal injection with PTU for 4 weeks in SD rats. ALRP extract or L-thyroxine as a control drug was orally administrated for 2 weeks with PTU injection in rats. The physiological and serological parameters were measured in rats. The histological change of thyroid tissues was observed by H&E staining, and also the expression of thermo-regulating proteins was determined by Western blot in dorsal root ganglia and brain tissues of rats. Results : The administration of ALRP extract in PTU-induced hypothyroidism rats was significantly increased body temperature, but did not changes on body weight, food and water intake. ALRP extract did not effect on the levels of TSH and T4 in the hypothyroidism rats. ALRP extract significantly decreased the levels of GPT, glucose, HDL-cholesterol, LDL-cholesterol, and total cholesterol in the hypothyroidism rats. In histological observation, the enlarged epithelium and atrophic follicles with higher concentration of follicular cells on hypothyroidism were improved by ALRP extract. In addition, ALRP extract increased the expression of TRPV1 and TRPM8 ion channel proteins in hypothyroidism rats. Conclusion : These results indicate that ALRP extract can improve PTU-induced hypothyroidism through regulation of body temperature and lipid accumulation. The action mechanism of ALRP extract is related with body temperature control by thermoregulation with TRP ion channels.

• Journal of Ginseng Research
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• v.32 no.2
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• pp.127-134
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• 2008

This study was carried out to investigate the changes of ginsenosides composition in Korean red ginseng water extract (RGWE) after heated with high temperatures above $100^{\circ}C$. RGWEs were adjusted with pH 3.0, pH 7.0 and pH 10.0, respectively, and then heated at 100,110 and $120^{\circ}C$ for 30 minutes by using autoclave. Total ginsenosides of RGWE treated with heating showed decreasing tendency when compared with control. By TLC analysis, decreasing effect of ginsenosides in RGWE were significantly observed in the acidic condition of pH 3.0, particulary. By HPLC analysis, total ginsenoside of control showed 1.89%, while those of RGWE treated with 100, 110 and $120^{\circ}C$ showed 1.22, 1.05 and 0.97%, respectively. The ratio of protopanaxadiol (PD) to protopanaxatriol (Pr) saponins in control was 1.89, while that of PD/PT in treated RGWEs were level of 1.33 to 1.47. By the result of decreased ratio of PD/PT in RGWE, it was considered that PD type saponin such as ginsenoside$-Rb_{1}$, $-Rb_{1}$, -Rc and -Rd was more unstable than PT type saponin such as ginsenoside-Re and Rg against high temperature heating above $100^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.535-540
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• 1992

The antioxidant activities of Epimedium koreanum N. methanol extract on the oxidation of fats and oils were studied by measuring peroxide values during storage at $75^{\circ}C$. The methanol extract showed high antioxidant activity on the oxidation of lard and corn oil, and the antioxidant effectiveness increased as the concentrations of the extract in lard increased. After heating the extract at $180^{\circ}C$ for 120 min, the heat-treated extract exhibited above 66% of the original antioxidant effectiveness on the oxidation of lard during storage at $75^{\circ}C$. Epimedium koreanum N. extract, however, accelerated the oxidation of soybean oil during storage under irradiation of ultraviolet light. The main antioxidant components in Epimedium koreanum N. extract seemed to be tocopherols and flavonoids. The contents of ${\alpha}$, ${\beta}$, ${\gamma}$ and ${\delta}-tocopherol$ in the extract were 21.61, 1.48, 5.50 and 3.75 mg%, respectively.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.8 no.2
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• pp.36-47
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• 2012

Time-series variation of groundwater temperature in Mongolia shows that maximum temperature is occured from end of October to the first of February(winter time) and minimum temperature is observed from end of April to the first of May(summer time). Therefore ground temperature is s a good source for space heating in winter and cooling in summer. Groundwater temperatures monitored from 3 alluvial wells in Ulaabaatar at depth between 20 and 24 m are $(4.43{\pm}0.8)^{\circ}C$ with average of $4.21^{\circ}C$ but mean annual ground temperature(MAGT) at the depth of 100 m in Ulaanbaatar was about $3.5{\sim}6.0^{\circ}C$. Bore hole length required to extract 1 RT's heat energy from ground in heating time and to reject 1 RT's heat energy to ground in summer time are estimated about 130 m and 98 m respectively. But in case that thermally enhanced backfill and U tube pipe placement along the wall are used, the length can be reduced about 25%. Due to low MAGT of Ulaabaatar such as $6^{\circ}C$, the required length of GHX in summer cooling time is less than the one of winter heating time. Mongolia has enough available property, therefore the most cost effective option for supplying a heating energy in winter will be horizontal GHX which absorbs solar energy during summer time. It can supply 1 RT's ground heat energy by 570 m long horizontally installed GHX.

• Journal of Power System Engineering
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• v.11 no.4
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• pp.32-37
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• 2007

Regarding the need of energy in advance and the depletion of fossil fuel energy, all researches around the world now are trying to extract energy from many alternative sources especially the renewable one. Solar, ocean tidal, wind and geothermal energy are renewable energy fields which many researches are focused on. This paper explains about effort to replace electric pump used in solar water heating system by bubble pump. The utilization of bubble pump in this system is very efficient since it needs heat energy for its operation that can be obtained easily. In addition, it can also simplify the construction of the system. Bubble pump also functions as a controller to circulate water inside the system. Before the installation of bubble pump, the special quality and performance of bubble pump should be analyzed. The result got from the analysis could show the fluctuation of water flow rate occurred because it sensitively reacts to the heat quantity. Here the heat quantity is taken from the solar that, as we know, is not stable in a whole day. Problems often occurred are the flow rate in this system is very low moreover it could be stop if the pressure exceeds the limit.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.