• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.824-830
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• 1996

In order to minimize the deterioration of osmotic dried apple quality, the characteristics of mass transfer during osmotic dehydration such as solid gain(SG), weight reduction(WR) and moisture loss(ML) were investigated. Moisture and solid transfer were analyzed by Fick's law. The highest (equation omitted)E value was observed with severe browning at $60^{\circ}C.$ The concentration effect on (equation omitted)E were higher at high temperatures than at low temperatures. SG, WR and ML increased as immersion temperature, sugar concentration and immersion time increased. Higher concentration of sucrose led to more sucrose absorption resulting increase in SG. Diffusion coefficients of moisture increased with immersion temperature and sugar concentration. As concentration increased, diffusion coefficients of solids increased at $20^{\circ}C$ while it decreased at $40^{\circ}C$ and $60^{\circ}C.$ Arrhenius equation was appropriately explain the effect of temperature on diffusion coefficients. Moisture and solid diffusion showed high activation energy in 20 。Brix solution, compared with in 40 and 60 。Brix.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.597-603
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• 2002

The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at $15^{\circ}C$ for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.451-455
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• 1990

The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content. As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.

• Food Engineering Progress
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• v.14 no.2
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• pp.99-105
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• 2010

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

• Food Science and Preservation
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• v.12 no.6
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• pp.546-551
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• 2005

The new developed production process and the coating equipment were used to prepare the alginate coated rice having functional property. Then, the quality characteristics such as proximate analysis, moisture sorption properties, influence on the retrogradation, sensory evaluation were investigated. The moisture content of the alginate coated rice was $16.5-18\%$ which is $1.5\%$ higher than the normal rice. About $0.3\%$ alginate was coated on the rice by the measurement of carbohydrate content after coating with $2\%$ alginate. The rice coated with higher alginate concentration showed the higher moisture absorption. The rice coated with $2\%$ alginate solution stored $30^{\circ}C$ and $85\%$ RH conditions for 6 weeks and it increased $1.8\%$ of the moisture content The alginate coated rice has delayed the retrogradation more than 6 hrs as well as got the higher scores for the appearance, stickiness, and taste. The alginate coated rice is a good source of the fiber in the nutritional aspect and it improves the quality and functionality of the rice.

• Journal of the Korean Ceramic Society
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• v.55 no.1
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• pp.36-43
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• 2018

The physical and chemical analyses of mineral waste such as moisture content, water absorption, freezing-thawing resisting sexual, chemical composition and crystal structure were investigated. In the technological process of crushing, screening, molding, drying, preheating, sintering and cooling, many parameters were changed to eliminate the influence of freeze thaw stability and the ball billets were processed into slate ceramsites eventually. Adopting orthogonal experiment and range analysis, the optimal technology parameters were confirmed as preheating temperature of $300^{\circ}C$ for 25 minutes and sintering temperature of $1230^{\circ}C$ for 20 minutes. Slate wastes in Shangri-la could foam and expand without any additive. The ultra-light ceramsite could be directly used as building aggregate, since the analysis results of its leaching toxicity were eligible. Besides, effects of sintering temperature on physical property and crystal phase were also explored in this study.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.363-371
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• 2016

Tabulis [Astilboides tabularis (Hemsl.) Engl.] has the potential for becoming a useful horticultural crop. This study was conducted to classify the seed dormancy types and to identify the germination conditions that improve the horticultural usefulness of this plant. We found that A. tabularis (Hemsl.) Engl. produced undifferentiated embryos and had a low germination rate of under 50%. In addition, water submersion led to moisture absorption. Therefore, A. tabularis seeds were designated as morphologically dormant. The germination rate was highest (86.3%) at $30^{\circ}C$ under light conditions. Higher temperatures generally led to an acceleration of the germination process, regardless of light condition. To improve the germination rate, seeds were submerged in various concentrations of growth regulators, such as $GA_3$ and kinetin, as well as minerals such as $KNO_3$ and KCl. An analysis of germination characteristics at $30^{\circ}C$ under light conditions revealed that treatment with 200 and $500mg{\cdot}L^{-1}GA_3$ led to an excellent germination rate of 97.0%. Treatment with $100mg{\cdot}L^{-1}GA_3$ led to a better germination rate than the control as well. However, treatment with kinetin, $KNO_3$, and KCl had no effect on germination, regardless of concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.40-46
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• 1999

Microbiological quality of commercial white ginseng was examined, together with investigation on its water absorption pattern and radiosensitivity of molds isolated from the samples. Comparative effects of phosphine fumigation and gamma irradiation on microbial control and disinfestation of the samples packed in a commercial laminated film and stored for six months at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions were studied. Commercial white ginseng was contaminated with coliforms by 103~104CFU/g and molds by 102~104CFU/g and thus decontamination process was required for hygienic quality and storage stability. Phosphine fumigation showed no sterilizing effects on microbes contaminated, while gamma irradiation at around 5kGy was effective for decontaminating microorganisms, showing D10 values of 0.48~0.60kGy for isolated molds. Even though the storage insects, Plodia interpuctella Hubner and Lasioderma serricorne(cigarette beetle) were easily destroyed by phosphine fumigation, gamma irradiation less than 5kGy was found effective for both purposes to improve biological quality of stored white ginseng, thereby extending the storage life of packed samples resulting from increased critical moisture content by about 1%(Aw 0.76).

• Food Engineering Progress
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• v.14 no.4
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• pp.322-327
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• 2010

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

• Applied Chemistry for Engineering
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• v.24 no.4
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• pp.382-390
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• 2013

Foaming process of waste soda lime glasses by just chemical composition control of vitreous feed materials was investigated to find a novel and efficient recycling process. For the chemical composition control of feed materials, 10 wt. parts of $SiO_2$, 0.5 wt. parts of $Na_2SO_4$, 3.0 wt. parts of $B_2O_3$, and 0.3 wt. parts of carbon black as the foaming agent were mixed with 100 wt. parts of soda-lime vitreous feed powder. Proper conditions for foaming process in tunnel kiln are the foaming temperature of $830{\sim}850^{\circ}C$, the foaming time of 30~35 min, and the vitreous feed powder particle size of -325 mesh. Properties of foamed glass blocks obtained under these foaming conditions showed the density of $0.17{\sim}0.21g/cm^3$, thermal conductivity of $0.06{\pm}0.005kcal/h{\cdot}m{\cdot}^{\circ}C$, moisture absorption of 1.1~1.5%, and compressive strength of $20{\sim}30kgf/mm^2$.