• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.1032-1038
• /
• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.

• Journal of Life Science
• /
• v.6 no.2
• /
• pp.94-103
• /
• 1996

To understand effect of inoculum size, cell density, sucrose concentration and concentrations of MS basal on suspension culture and protoplast isolation of wild viola(Viola patrinii DC.) callus from petiole segments this experiment was conducted. In the lot of 30 mesh inoculum size, two observations were; One was that a considerable increase in the fresh and dry weight of callus was determined. Another was that the callus mass was relatively compact compared with others. A recommendable cell density was 0.4g for 20ml culture medium and the higher sucrose concentration, the higher fresh and dry weight were obtained. The dilution of MS basal salt was differently affected on fresh and dry weight; the highest fresh weight was found in 1x MS salt, while the higest dry weight was in 1/3x dilution.The addition of casein hydrolysate(3g/L) was more effective to increase of both fresh and dry weight. THe contents of protein was great in the inoculum lots with larger inoculum sizeand higher concentration of MS basal salts contenting 3g/L of casein hydrolysate and higher sucrose compared with others. The greatest protoplasts were isolated from the lot of 10 mesh size treated with 1%pectinase SE-150 and 2% cellulase YC. In general, for optimal protoplast isolation the followingconditions were recommended; 1) Use of smaller cell size cultured for 2-5 weeks, and 2) more than 5 hours incubation using the combined mixture of the enzymes with proper concentrations.

• Journal of the East Asian Society of Dietary Life
• /
• v.3 no.2
• /
• pp.155-163
• /
• 1993

This study was conducted to investigate the optimal condition of the extraction of red pepper oleoresin. The yield of oleoresin form red pepper was 24~28% when it was extracted by ethanol and methanol. and 8~10% by acetone, ethylene dichloride and n-hexane. But more than 60% of portion in alcohol extracts were moisture and sugars. Capsaicin and pigment were extracted more than 70% of those in red pepper when it was extracted by ethylene dichloride Those useful components were extracted most efficiently by mixed solvents of ethanol and ethylene dichloride at the ratio of 50:150. other extracting conditions were investigated in this studies, such as optimal extraction time was more than 3 hours, temperature was 55$^{\circ}C$ and particle size was finer than 250 mesh

• Korean journal of food and cookery science
• /
• v.22 no.4 s.94
• /
• pp.419-427
• /
• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.6
• /
• pp.757-767
• /
• 2015

This study was conducted to investigate the effects of moisture content and particle size of sawdust on the fuel characteristics of wood pellets produced with Mongolian oak (Quercus mongolica, QUM), red pine (Pinus densiflora, PID) and larch (Larix kaempferi, LAK) sawdust using a flat-die pelletizer. Prior to produce wood pellets, the sawdust was controlled to the moisture content of 8, 11, 12% and was screened to the particle size of 2 and 4 mesh. In the analysis of its chemical composition, QUM had a high ash content, and PID and LAK contained large amount of lignin. In case of the fuel characteristics, PID pellets had the lowest moisture content of pellets (P-MC), and LAR pellets was found to have the highest bilk density (BD) and durability (DU). With the increase of moisture content of sawdust (S-MC), P-MC and DU of QUM, PID and LAK pellets increased, but BD of QUM and LAK pellets decreased. When size of sawdust used for the production of wood pellets decreased, P-MC and BD of LAK pellets and BD of QUM pellets increased. Decrease of particle size contributed to the increase of DU of QUM, PID and LAK pellets. In addition, BD and DU of QUM pellets produced with 12% S-MC sawdust increased as its particle size reduced. For LAK pellets, DU was not influence by particle size in the S-MCs of 10% and 12%, but increased with the decrease of particle size in the S-MC of 8%. Based on the results and economical aspects, 10% MC and 2 mesh paricle size for QUM sawdust and 12% MC and 2 mesh particle size for PID sawdust might be optimal conditions for pellets production, and fuel characteristics of wood pellets produced by the conditions greatly exceeded the minimum requirements for the $1^{st}$-grade wood pellets of the standard designated by Korea Forest Research Institute.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.5
• /
• pp.423-429
• /
• 2001

Process optimization of milling and puffing condition of the typical varieties of wheat such as HRS, ASW, and SW were studied. Distibution of optimal milling size of 8 mesh-on was more than 90% after milling of three wheats. That of HRS was the highest, 78%, and that of SW and ASW were pretty high, above 75%. Moisture content of three wheats was between 10∼12%, and protein content which are important for texture profile and puffing was 12.68%, 13.59%, and 11.82% for SW, HRS, and ASW, respectively. Puffing was optimal of 7 kg/$\textrm{cm}^2$ heating pressure for SW, and 5 kg/$\textrm{cm}^2$ lot HRS and ASW when the puffing process was pursued at 14.5 ∼15.0 kg/$\textrm{cm}^2$ steam pressure. Moisture content decreased from 11∼l3% to 5.6∼6.0% after puffing. Bulk density of SW, HRS, and ASW was 0.0441, 0.0523, and 0.0460, respectively. Size distribution of HRS was 82.4% after Puffing. Press strength of HRS was high, 51.0%, and texture of HRS was crispy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.1
• /
• pp.73-77
• /
• 1993

This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. "L" and "b" as color appearance were decreased, whereas "a"was increased slightly during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.

• Journal of the Institute of Electronics and Information Engineers
• /
• v.52 no.6
• /
• pp.85-94
• /
• 2015

In this paper, an enhanced QoS multicast routing scheduling scheme is proposed to adapt to a dynamic mobile traffic condition for wireless mesh networks (WMNs). It handles the network QoS by controlling the delay constraints for multimedia applications. The group size will be controlled according to both the current network state and QoS requirements. The dynamic reconstruction of QoS multicast tree can be obtained from preprocessing with both the partial multicast routing scheme and the traffic estimation. Performance evaluation of the proposed scheme is carried out on randomly generated graph derived from the wireless mesh network, by choosing the optimal value related to the appropriate delay bounds. Simulation results show that the proposed scheme can improve the performance of QoS multicast routing for WMNs.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.75-81
• /
• 2009

Benzo(a)pyrene[B(a)P] levels were determined in processed oils and by-products of corn oil, and removal protocol was formulated. The cause of high level B(a)P contents in corn oil was established. Corn germ had a B(a)P level more than 80% that of whole corn. B(a)P content in final deodorized corn oil was $2.15{\mu}g/kg$, after the usual refining process. B(a)P contents less than $2.0{\mu}g/kg$ could not be attained by routine refining process. However, deodorized corn oil, with B(a)P level of $0.09{\mu}g/kg$, could be prepared by treatment of oil with approximately 2% (w/w) mixed granules(acidic clay:active carbon= 90:10[w/w]). The optimal amount of active carbon was 10% (w/w) that of acidic clay;higher levels of active carbon was not required. The optimal particle size of active carbon was $50{\sim}100$ mesh, removal of B(a)P from bleached corn oil was efficient at this mesh size.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.6
• /
• pp.603-608
• /
• 1991

To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extraction temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.