• Korean journal of food and cookery science
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• 제15권2호
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• pp.185-190
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• 1999

In order to develop the techniques for isolation and production of barley starch from Youngsan variety, optimum conditions of isolation processes of barley starch was investigated. The effect of steeping temperature and time in wet-milling process was examined and the results showed that optimal steeping temperature and time were 30$^{\circ}C$ and 12 hr. The barley starch isolated under these conditions contained 5.7% crude protein, 69% starch content and 83% white value by 100 mesh process. The optimum condition of alkali treatment was showed that concentration of NaOH and treating time were 0.2% and 6 hr, respectively. To remove the fat content of barley starch, after alkali process obtained barley starch with the addition of 10% (v/v) EtOH was attempted. As the result, the barley starch contained 0.1% of crude fat. Under the optimized isolation conditions, the barley starch finally contained 0.1% protein and 95% starch content. The isolated barley starch were superior to commercial corn starch in purity and white value.

• Korean Journal of Food Science and Technology
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• 제27권6호
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• pp.885-890
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• 1995

Ten Korean rices were cooked at various moisture contents($57.5{\sim}69.5%$) and the sensory characteristics including appearance, flavor, texture and overall desirability were evaluated. The clumpiness, firmness and moistness of the cooked rice were significantly affected by moisture content in all samples. The optimum moisture content of the cooked rice was 66.5%. The rices cooked at optimum moisture content showed differences among varieties in off-odor, glossiness and color and no differences in other sensory characteristics(p<0.05).

• Korean journal of food and cookery science
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• 제22권6호통권96호
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• Culinary science and hospitality research
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• 제23권7호
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• pp.20-30
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• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• Journal of the Korean Society of Food Science and Nutrition
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• 제21권4호
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• pp.423-427
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• 1992

During the cultivation of Penicillium verruculosum in the medium containing xylan as a sole carbon source for 26 days, xylanolytic activity and some changes were investigated. Protein content and xylanolytic activity, p-Nitrophenyl-$\beta$-D-xylopyranoside (PNPX), p-Nitrophenyl-$\beta$ -D-glucopyranoside (PNPG) hydrolytic activities were increased until 8 days but reducing sugar content was not correlated to protein content. When crude proteins from the culture broth were separated on SDS-PAGE, distribution of proteins was different from the culture broth of cellobiose octaacetate (COA) medium. The culture broth of xylan medium had high hydrolytic activity on xylan but not on cellulose. Furthermore, xylanolytic products were showed xylose, xylobiose and oligosaccharides on thin layer chromatography, and xylobiose was major product. Those result suggested that xylanolytic activity of culture broth was endo-type hydrolysis. Optimum temperatures of xylanolytic activity and PNPX hydrolytic activity of culture broth were 50~6$0^{\circ}C$ and 60~7$0^{\circ}C$, respectively and optimum pHs were 3.0~4.0 and 4.0~5.0, respectively.

• Food Science and Biotechnology
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• 제18권3호
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• pp.793-798
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• 2009

The objectives of this present study were to compare the contents and determine optimum extraction conditions for the rosmarinic acid (RA) and caffeic acid (CA) from leaves of Korean Perilla frutescens varieties. RA and CA from leaves of cv. Bora, a breeding line of P. frutescens were isolated and elucidated using various spectroscopic data. On the basis of 2 phenolic acids, optimum extraction conditions were obtained by employing 50% EtOH for 60 min at $25^{\circ}C$. We reported for the first time on the contents of RA and CA from leaves of 32 Korean varieties. Among them, leaves of P. frutescens Brit. var. acuta Kudo I exhibited the highest RA content ($8.53{\pm}0.57$ mg/g) and CA content ($2.33{\pm}0.11$ mg/g) showed the highest in the P. frutescens Brit. var. viridis Makino. Interestingly, average RA content ($2.66{\pm}0.17$ mg/g) showed a markedly higher than that of CA ($1.98{\pm}0.16$ mg/g) in Korean varieties. These results suggest that concentrations of the RA and CA in P. frutescens leaves could be a key factor in the selection process of a high quality species.

• Textile Coloration and Finishing
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• 제32권3호
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• pp.167-175
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• 2020

In this study, the optimum conditions for manufacturing PVDF nano web according to various electrospinning conditions such as solution concentration and applied voltage conditions were confirmed. The optimum spinning conditions were studied by analyzing the changes in the radioactivity of PVDF/TiO₂ nano web according to the TiO₂ content and the content of β-phase closely related to the piezoelectric properties under established conditions. As a result, it was confirmed that the concentration of the spinning solution was 20 wt%, the applied voltage was 25 kV, and the TiO₂ content was 5 phr. PVDF nano web and PVDF/TiO₂ nano web were observed morphologies through Scanning Electron Microscope(SEM) analysis. Formation of β-phase by electrospinning was confirmed by Fourier transform infrared spectroscopy(FT-IR) and X-ray Diffractometer(XRD), and the effect of the trapped nano web structure on the piezoelectric properties was investigated.

• Microbiology and Biotechnology Letters
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• 제12권4호
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• pp.271-276
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• 1984

Effect of C/N ratios on the cell growth, cell lipid, cell protein and fatty acids of Rhodotorula sp. was examined. At low concentration of nitrogen in cultural medium the growth of the yeast was retarded, whereas its growth was favorable at high concentration but lipid yield was decreased due to a high content of cell protein. In order to increase lipid yield, the optimum C/N ratio obtained was 45-50 (5% glucose, 0.0414% nitrogen). During the cultivation cell protein synthesis occurred mainly in initia stage and the lipid was accumulated rapidly at the late phase. The highest content of total fatty acid was observed at the optimum C/N ratio. The higher C/N ratio was the more unsaturation degree of fatty acid decreased. It was attributed principally to a decreased oleic acid with palmitic acid increased. No significant changes occurred in content of other fatty acids.

• International Journal of Highway Engineering
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• 제19권2호
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• pp.75-85
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• 2017

PURPOSES : The purpose of this study was to determine the optimum mix design of the content of 100 % reclaimed asphalt pavement (RAP) for spray injection application with different binder types. METHODS : Literature review revealed that spray injection method is the one of the efficient and economical methods for repairing a small defective area on an asphalt pavement. The Rapid-Setting Polymer modified asphalt mixtures using two types of rapid setting polymers-asphalt emulsion and a quick setting polymer asphalt emulsion-were subjected to the following tests to determine optimum mix designs and for performance comparison: 1) Marshall stability test, 2) Retained stability test, 3) Wet track abrasion test, and 4) Dynamic stability test. RESULTS and CONCLUSIONS : Type A, B, and C emulsions were tested with different mix designs using RAP aggregates, to compare the performances and determine the optimum mix design. Performance of mixtures with Type A emulsion exceeded that of mixtures with Type B and C emulsion in all aspects. In particular, Type A binder demonstrated the highest performance for WTAT at low temperature. It demonstrated the practicality of using Type A mixture during the cold season. Furthers studies are to be performed to verify the optimum mix design for machine application. Differences in optimum mix designs for machine application and lab application will be corrected through field tests.

• Journal of the Korean Society of Food Culture
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• 제9권1호
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.