• Korean journal of food and cookery science
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• v.12 no.1
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• The Korea Journal of Herbology
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• v.24 no.4
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• pp.189-195
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• 2009

Objectives : In this study, the effect of Dipsaci Radix(DR, Dipsacus asperoides C.Y. Cheng et T. M. Ai) water extract on LPS-induced inflammatory response in RAW264.7 cells were investigated. Methods : Dried roots of DR was extracted with water for 3 h(DR-W extract). RAW264.7 cells, a mouse macrophage line, were incubated with different concentrations of DR-W extract for 30 min and then stimulated with LPS at indicated times. Cell toxicity was determined by MTT assay. The concentrations of nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) were measured by Griess assay and enzyme immunoassay (EIA), respectively. The expression of inducible nitric oxide synthease (iNOS) and cyclooxyganase (COX)-2 mRNA and protein was determined by RT-PCR and Western blot, respectively. Results : DR-W extract was significantly inhibited LPS-induced productions of NO and PGE2 in RAW264.7 cells. DR-W extract was not suppressed the expressions of iNOS mRNA and protein in LPS-stimulated RAW264.7 cells. Conclusions : This study suggests that DR-W extract can attenuate inflammatory response via inhibition of the NO and PGE2 production in activated macrophages.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.65-71
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• 2017

Purpose: This study was carried out to investigate the availability of raw Astragalus membranaceus as a food ingredient. Methods: Raw and dried A. membranaceus water extracts were used to examine the free radical scavenging activity, polyphenol and flavonoid contents, and antimicrobial activity. Also, the sensory characteristics of each water extracts were evaluated. Results: The free radical scavenging activity and total polyphenol and flavonoid contents of raw A. membranaceus extracts were higher than those of dried A. membranaceus extracts. The antimicrobial activities of raw and dried A. membranaceus extracts were examined against several food borne illness-causing microorganisms using the paper disc diffusion method. Inhibition zones were observed in Staphylococcus aureus subsp. aureus, Bacillus subtilis, Pseudomonas aeruglnosa, Salmonella enterica subsp. enterica, Escherichia coli and Bacillus cereus treated with raw extracts. Inhibition zones were observed in B. subtilis, P. aeruglnosa and S. enterica subsp. enterica treated with dried extracts. Raw A. membranaceus extracts had higher scores than dried extracts in sensory evaluation. Conclusion: Raw A. membranaceus was better in antioxidative, antimicrobial activities, and sensory characteristics than dried one.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.194.2-194.2
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• 2011

Heating and cooling performance has been analyzed for the water-source heat pump system using raw water from Daechung reservoir. During heating operation from March to May, water temperature is not good condition for a heat source due to the higher atmospheric temperature. Avearged heating load ratio is only 14.3%, and the averaged unit COP and system COP are estimated to be 2.46 and 2.15 respectively. The COP is affected considerably by the water temperature, and the unit COP is increased from 2.16 at $5^{\circ}C$ to 2.95 at $11^{\circ}C$. Cooling performance is analyzed with the measured data from June to August. During cooling operation, raw water has lower temperature by 4. $5^{\circ}C{\sim}4.7^{\circ}C$ than the atmosphere. The load ratio is 39.2%, and the averaged unit COP and system COP are estimated to be 7.25 and 6.13 respectively. The heating COP is affected by the load ratio rather than water temperature. The COP is increased for 20%~40% load ratio, while is decreased for 40%~60% load ratio. It is estimated that the compressor operation combination for 3 (two constant speed and one inverter) compressors is changed for the load ratio.

• Journal of Korean Society of Water and Wastewater
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• v.21 no.4
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• pp.503-508
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• 2007

Small scale D-water treatment plant(WTP) where has slow sand filtration was using raw water containing high concentration of manganese (> 2mg/l). The raw water was pre-chlorinated for oxidation of manganese and resulted in difficulty for filtration. Thus, sometimes manganese concentration and turbidity were over the water quality standard. Two stage rapid manganese sand filtration pilot plant which can treat $200m^3/d$ was operated to solve manganese problem in D-WTP. The removal rate of manganese and turbidity were about 38% and 84%, respectively without pH control of raw water. However, when pH of raw water was controlled to average 7.9 with NaOH solution, the removal rate of manganese and turbidity increased to 95.0% and 95.5%, respectively and the water quality of filtrate satisfied the water quality standard. Manganese content in sand was over 0.3mg/g which is Japan Water Association Guideline. The content in upper filter was 5~10 times more than that of middle and lower during an early operation but the content in middle and lower filter was increased more and more with increase of operation time. This result means that the oxidized manganese was adsorbed well in sand. Rapid manganese sand filter was backwashed periodically. The water quality of backwash wastewater was improved by sedimentation. Thus, turbidity and manganese concentration decreased from 29.4NTU to 3.09NTU and from 1.7mg/L to 0.26mg/L, respectively for one day. In Jar test of backwash wastewater with PAC(Poly-aluminum chloride), optimum dosage was 30mg/L. Because the turbidity of filtrate was high as 0.76NTU for early 5 minute after backwash, filter-to-waste should be used after backwash to prevent poor quality water.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.783-788
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• 2007

An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.684-694
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• 2004

The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures $(3,\;10^{\circ}C)$ and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water, performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.2
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• pp.171-176
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• 2011

Organic matters that comprise a tiny part of seawater generally occur over 50% of membrane fouling in Reverse Osmosis Process. This study evaluates Foundation efficiency of reverse osmosis membranes under brackish and seawater conditions and resistance of organic fouling. Moreover, analyzing the membrane surface through roughness, contact angle and zeta potential results in roughness and contact angle are proportional to flux decline rate (FDR), yet FDR has high value when zeta potential is low level. Furthermore, with various membrane fouling of different raw water conditions, the flux tends to improve when pH value is high and raw water which is complex with organic and cation pollutes membrane faster than organic separated raw water condition.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.170.1-170.1
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• 2010

Performance of water-to-air heat pump using raw water has been analyzed under part load heating operation in March, 2010. The water source heat pump of 30 RT was installed for 24 hours cooling and heating ventilation, and the gravity inflow water from Daechung dam is used as the heat source. The daily averaged water and air temperatures are $5.7^{\circ}C$ and $9.9^{\circ}C$ respectively, and the heat pump is operated under part load condition for 7.5 hours in 24 hours. The daily averaged heat pump COP calculated with heat transferred from the brine water is 2.49 and the monthly averaged COP is 2.25 in March. Based on the database of the California Energy Commission, the monthly averaged COPs of air source heat pumps installed in U.S.A. are 1.97 in March and 2.03 in April. Therefore it is confirmed again that the performance of the heat pump using raw water is better than that of air source heat pumps.

• Journal of Korean Society on Water Environment
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• v.20 no.1
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• pp.55-62
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• 2004

This study was carried out to investigate the formation of DBPs(Disinfection By-products) such as trihalomethane(THMs) and haloacetic acid(HAAs) by chlorination in raw water and finished water of Water Treatment Plant(WTP). The formation of THMs was increased with the increase of pH and reaction time. HAAs was found as a high formation at a pH 7 and low formation at pH 9. THMFP(Trihalomethane Formation Potential) was the highest formation potential in raw water of Pu-1 and the lowest in raw water of Pa-1. In case of HAAFP(Haloacetic acid formation potential), So-1 showed the highest value, while Pa-1 showed the lowest value. It was investigated the relationship between HAAs and organic matters which were described as DOC(dissolved organic carbon) and $UV_{254}$. In both DOC and $UV_{254}$ versus HAAFP, Pu-1 showed the good correlation coefficients($r^2$) with 0.95 and 0.84, respectively. For three WTP investigated, DBPs(THMs + HAAs) was shown over the range of $42.00{\sim}49.36{\mu}g/L$. This result might be due to the different characteristic of organic matters in raw water and the difference of chlorine dosage for a water treatment.