• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.51-55
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• 2014

We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies as a value-added food ingredient. The density and moisture content of the dough was not significantly affected by the addition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly with the increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardness increased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were increased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptance tests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all the attributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantage of its functional properties without sacrificing consumer acceptability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.95-103
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• 1997

This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to keep high quality of the sweet(Danok 2), supersweet(Cooktail 86) and waxy(Chalok 1) corn which are mainly consumed as vegetable in Korea. Vegetable corns were cooled with ice fragments in the insulation box immediately after harvest and stored in low temperature warehouse at 0 to 2$^{\circ}C$. During the 15 days short-term storage, changes of chemical components were compared with those of uncooled corns. The losses of moisture in kernels were as high as 7.4 to 24.4％ in uncooled corns while those of ice cooled corns increased 0.4 to 0.5％ of their weight. The ratio of pericarp and alcohol insoluble solid(AIS) content increased as the storage days prolonged in all treatments but increasing rates were much higher in uncooled samples. On the other hand, the total sugar loss during storage was the least in supersweet corn when they were cooled with ice fragments in insulation box. After 5 days storage, the ice cooled samples showed the highest free amino acid contents compare to those of uncooled and stored at room temperature (25 to 3$0^{\circ}C$) or low temperature warehouse, and ${\gamma}$-aminobutylic acid (GABA) which was known as a fuctional amino acid was detected in all three kinds of vegetable corns.

• Food Science and Preservation
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• v.18 no.1
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• pp.39-45
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• 2011

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.277-286
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• 2010

This study examines the quality characteristics of garaedduk with roasted rice bran in addition of the control at 10%, 20%, 30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. The result of adding roasted rice bran with 10% up to 40% in all research groups are as follows; First of all, the moisture content was decreased and the "L" score which represents the brightness of garaedduk showed 68.86 in control which was non supplemented garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in control group. In the experiment on hadness, it showed 0.69 in control group and it showed 0.94 in garaedduk with 10% of roasted rice bran. Also, there was significant difference in hardness depending on the amount of roasted rice bran and storage period. In the experiment on the sensory evaluation of color and flavor in panel test, all groups showed higher scores than control group. Moreover, there was significant taste difference depending on the amount of roasted rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 30%>10%>20%>40%> in the group added with roasted rice bran.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.2
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• pp.15-29
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• 2016

This study investigated the environmental and economical assessment for sewage sludge treatment options including biogasification, incineration, carbonization, drying, and solidification. Considering B/C ratio for an anaerobic digestion treatment, for $270,000m^3/d$ (over $1,150m^3/day$), B/C was 1, as the moisture content increased to 95 %, B/C was 1 for $100000m^3/d$ (capacity of $400m^3/day$). Anaerobic digestion+solidification was the most economically feasible, then Anaerobic digestion+incineration and anaerobic digestion+drying were the next economically feasible and then anaerobic digestion+carbonization was the least economically feasible. If anaerobic digestion efficiency was improved to 45%, the treatment costs for anaerobic digestion+carbonization, anaerobic digestion+incineration and anaerobic digestion+drying were decreased to 3,000~5,000 won/t and the costs for anaerobic digestion+solidification was decreased to 2,000~3,000 won/t due to increasing of the beneficial cost of the biogas production.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.258-261
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• 1991

In order to establish the optimum drying temperature of the heated air blast-grain circulation dryer, a 2 ton scale of paddy was used in this experiment. The temperatures of heated air used were 45, 50, 55, 60, 65 and $70^{\circ}C$. Moisture content of the paddy was reduced to 15% from 24% by drying. The higher air temperature, the shorter drying time and the less fuel consumed. The portion of cracked kernels was found to be low as $3{\sim}10%\;at\;40{\sim}55^{\circ}C$, but was very high to $28{\sim}30%\;at\;60{\sim}70^{\circ}C$. The germination percent was very high as 98 and 93% at 40 and $45^{\circ}C$, but it was decreased to 86 and 30% at 50 and $70^{\circ}C$, respectively. The recovery yield of milled rice from paddy was decreased by 1.76, 2.63 and 7.52% at 60, 65 and $70^{\circ}C$, respectively, compared with 75.86% as drying at $40^{\circ}C$. The higher heated air temperature, the less head rice of milled rice was recovered, and the decreased ratio was increased $60^{\circ}C$. The higher heated air temperature, the less alkali disintergation value and gel consistency of milled rice and the more water up take, expanded vlume, total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and those tendency was found clear from $60^{\circ}C$ temperature of heated air.

• Applied Biological Chemistry
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• v.28 no.3
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• pp.167-173
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• 1985

Hot air drying characteristics of six year old cooked ginseng root at temperature ranges of $55{\sim}75^{\circ}C$ under 1.8m/sec air velocity and shrinkages accompained were investigated. Drying time to reach equilibrium moisture content of the root takes from 20 to 30 hours, depending on the subjected drying temperatures and root sizes. Drying curve shows that it has two or three falling stages and drying constant are continuously changed. Higher drying constant was observed both at early and late stages of drying. Shrinkage ratio of length, diameters, surface area and volume of the root were 13.0, 39.8, 47.7 and 68.5%, respectively, after 40 hours dry at $55^{\circ}C$. The most of shrinkage was observed at early drying stage.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.641-648
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• 2020

The objective of this study was to optimize the mixing ratio of mixed bean protein concentrate (MBPC) and to improve the quality of sausage analogues. Soybean (Glycine max MERR), mung bean (Phaseolus radiatus L.), red bean [Vigna angularis (Wild.)], and pea (Pisum sativum L.) were mixed and processed to produce a MBPC, which was used to make a sausage analogue. The protein, moisture, and carbohydrate content were significantly (p<0.05) different among the samples. A significant (p<0.05) improvement was observed in textural properties (hardness, gumminess, and chewiness), cooking loss, frying loss, and emulsion stability of the sausage analogue. This study suggested the possibility of attaining high-quality sausage analogues and partial sausage analogues using MBPC, which could serve as a potential ingredient in meat analogues.

• Journal of Korean Society of Forest Science
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• v.21 no.1
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• pp.1-34
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• 1974

The author intended to investigate external and internal changes in the cone structure, changes in water content, sugar, fat and protein during the period of seed maturation which bears a proper germinability. The experimental results can be summarized as in the following. 1. Male flowers 1) Pollen-mother cells occur as a mass from late in April to early in May, and form pollen tetrads through meiosis early and middle of May. Pollen with simple nucleus reach maturity late in May. 2) Stamen number of a male flower is almost same as the scale number of cone and is 69-102 stamens. One stamen includes 5800-7300 pollen. 3) The shape is round and elliptical, both of a pollen has air-sac with $80-91{\mu}$ in length, and has cuticlar exine and cellulose intine. 4) Pollen germinate in 68 hours at $25^{\circ}C$ with distilled water of pH 6.0, 2% sugar and 0.8% agar. 2. Female flowers 1) Ovuliferous scales grow rapidly in late April, and differentiation of ovules begins early in May. Embryo-sac-mother cells produce pollen tetrads through meiosis in the middle of May, and flower in late May. 2) The pollinated female flowers show repeated divisions of embryo-sac nucleus, and a great number of free nuclei form a mass for overwintering. Morphogenesis of isolation in the mass structure takes place from the middle of March, and that forms albuminous bodies of aivealus in early May. 3. Formation of pollinators and embryos. 1) Archegonia produce archegonial initial cells in the middle and late April, and pollinators are produced in the late April and late in early May. 2) After pollination, Oespore nuclei are seen to divide in the late May forming a layer of suspensor from the diaphragm in early June and in the middle of June. Thus this happens to show 4 pro-embryos. The organ of embryos begins to differentiate 1 pro-embryo and reachs perfect maturation in late August. 4. The growth of cones 1) In the year of flowering, strobiles grow during the period from the middle of June to the middle of July, and do not grow after the middle of August. Strobiles grow 1.6 times more in length 3.3 times short in diameter and about 22 times more weight than those of female flower in the year of flowering. 2) The cones at the adult stage grow 7 times longer in diameter, 12-15 times shorter diameter than those of strobiles after flowering. 3) Cone has 96-133 scales with the ratio of scale to be 69-80% and the length of cone is 11-13cm. Diameter is 5-8cm with 160-190g weight, and the seed number of it is 90-150 having empty seed ratio of 8-15%. 5. Formation of seed-coats 1) The layers of outer seed-coat become most for the width of $703{\mu}$ in the middle of July. At the adult stage of seed, it becomes $550-580{\mu}$ in size by decreasing moisture content. Then a horny and the cortical tissue of outer coats become differentiated. 2) The outer seed-coat of mature seeds forms epidermal cells of 3-4 layers and the stone cells of 16-21 layers. The interior part of it becomes parenchyma layer of 1 or 2 rows. 3) Inner seed-coat is formed 2 months earlier than the outer seed-coat in the middle of May, having the most width of inner seed-coat $667{\mu}$. At the adult stage it loses to $80-90{\mu}$. 6. Change in moisture content After pollination moisture content becomes gradually increased at the top in the early June and becomes markedly decreased in the middle of August. At the adult stage it shows 43~48% in cone, 23~25% in the outer seed-coat, 32~37% in the inner seed-coat, 23~26% in the inner seed-coat and endosperm and embryo, 21~24% in the embryo and endosperm, 36~40% in the embryos. 7. The content compositions of seed 1) Fat contents become gradually increased after the early May, at the adult stage it occupies 65~85% more fat than walnut and palm. Embryo includes 78.8% fat, and 57.0% fat in endosperm. 2) Sugar content after pollination becomes greatly increased as in the case of reducing sugar, while non-reducing sugar becomes increased in the early June. 3) Crude protein content becomes gradually increased after the early May, and at the adult stage it becomes 48.8%. Endosperm is made up with more protein than embryo. 8. The test of germination The collected optimum period of Pinus koraiensis seeds at an adequate maturity was collected in the early September, and used for the germination test of reduction-method and embryo culture. Seeds were taken at the interval of 7 days from the middle of July to the middle of September for the germination test at germination apparatus.