• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.2
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• pp.65-72
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• 2008

This work evaluated the extractability of tobacco stem biomass for the papermaking type Reconstituted Tobacco Sheet(RTS). The effects of the soaking conditions on the hydration of stem biomass and the effects of the hydrated state on the mechanical extraction were investigated. In order to simulate the mechanical expression process of a papermaking type RTS mill, for example, the screw press process, the novel mechanical pressing analyzer was developed for this study. The hydration of stem biomass by soaking process was greatly affected by the soaking time and the soaking temperature. The longer soaking time and the higher soaking temperature resulted in the higher hydrated stem biomass. Since the higher hydrated stem had more combined water in the inner structure and resulted in the more flexible structure, the higher hydrated stem leaded to the more compressed filter cake and the higher water contents in the filter cake after the mechanical pressing. The pilot pulping experiments showed the difference in hydration and extractability between burley and bright tobacco stem. The bulkier structure of the burley stem resulted in the faster hydration by pilot pulping and leaded to the larger reduction in water soluble components. And the hydration process showed the major influence on the separation efficiency of water soluble components.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.462-467
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• 1997

The DIS process(dewatering and impregnation soaking process) are using for dewatering of food materials at room temperature. And the DIS process are resulted in diffusion process as well as dewatering phenomena. During the DIS process, plasmolysis or cytorrhysis was happened by according to solute size. A tissue state of food material was very important variables for movement of water or solute, and running conditions are important for dewatering and impregnation. And models for DIS process were fundamentally given by Fick's law at unsteady state or mass balance. For example, Bicompartmental Model was given for quantification of water loss and solid gain.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.732-737
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• 2005

The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the $ID_{50}$ (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the $ID_{50}$ to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating ($60^{\circ}C$) process, the $IT_{50}$ (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.251-255
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• 2019

The effect of soaking temperature on the moisture uptake and the protein loss of soybeans during soaking process investigated. As the soaking temperature increased, the soaking rate significantly increased and Peleg model was suitable for describing the soaking characteristics of the soybean with high $R^2$ values (>0.991). The soaking time to achieve the target moisture content of soybean (130%) was estimated to be 12.6, 3.11 and 2.31 h at 25, 35 and $45^{\circ}C$, respectively. Peleg model well described the protein loss kinetics of soybean during soaking with high $R^2$ values (>0.941). The results showed that the protein loss of soybean at the target moisture content were 35.2, 93.1 and 103.0 mg/g at 25, 35 and $45^{\circ}C$, respectively. In this study, the optimum soaking condition for quality of soybean was 12.6 h of soaking time at $25^{\circ}C$.

• New & Renewable Energy
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• v.6 no.4
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• pp.6-14
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• 2010

Pretreatment of cellulosic biomass is necessary before enzymatic saccharification and fermentation. Extrusion is a well established process in food industries and it can be used as a physicochemical treatment method for cellulosic biomass. Aqueous ammonia soaking treatment at mild temperatures ranging from 60 to $80^{\circ}C$ for longer reaction times has been used to preserve most of the cellulose and hemicellulose in the biomass. The objective of this study was to evaluate the effect of extrusion treatment on aqueous ammonia soaking method. Extrusion was performed with miscanthus sample conditioned to 2mm of particle size and 20% of moisture content at $200^{\circ}C$ of barrel temperature and 175rpm of screw speed. And then aqueous ammonia soaking was performed with 15%(w/w) ammonia solution at $60^{\circ}C$ for 1, 2, 4, 8, 12 hours on the extruded and raw miscanthus samples respectively. In the combined extrusion-soaking treatment, most compositions removal occurred within 1~2 hours and on a basis of 1 hour soaking treatment values, cellulose was recovered about 85% and other compositions, including hemicellulose, are removed about 50% from extruded miscanthus sample. The combined extrusion-soaking treated and soaking only treated samples were subjected to enzymatic hydrolysis using cellulase and ${\beta}$-glucosidase. The enzymatic digestibility value of combined extrusion-2 hours soaking treated sample was comparable to 12 hours soaking only treated sample. It means that extrusion treatment can shorten the conventional long reaction time of aqueous ammonia soaking. The findings suggest that the combination of extrusion and soaking is a promising pretreatment method to solve both problems for no lignin removal of extrusion and long reaction time of aqueous ammonia soaking.

• Journal of the Korean Institute of Telematics and Electronics
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• v.26 no.10
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• pp.1535-1544
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• 1989

The overhang structure of photoresist in optical lithography was studied for the metallization of GaAs-related devices throughout lift-off method. Optical contact aligner with a dose of 8.5 m J/cm\ulcornerand with a wavelength of 300mm was used for ultraviolet exposure of single layer of S1400-27 photoresist. The overhang thickness shows a linear relationship with the soaking time in monochlorobenzene, which its magnitude becomes high at elevated softbake temperature. Such process conditions as a low softbake temperature, a long monochlorohbenzene soaking time and a little exposed energy make the development rate of photoresist lower. The optimum process conditions to obtain a target line-width, which include an appropriate overhang structure such as complete separation between the sidewall of photoresist pattern and the deposited metal edge, are determined as the softbake temperature of 64-74\ulcornerC, the monochlorobenzene soaking time of 10-15min, the ultraviolet exposure time of 70-100sec and the development time of 50-80sec.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1057-1061
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• 2002

Effects of modifier and soaking on extraction of triterpenoid saponin (glycyrrhizin) from liquorice were examined using supercritical $CO_2(SC-CO_2)$ at 50 MPa, $60^{\circ}C$, and flow rate of 3 mL/min, and glycyrrhizin content was analyzed by HPLC. Additon of undiluted methanol, ethanol or isopropanol as modifier to $SC-CO_2$ had little influence on extraction yield of glycyrrhizin. Soaking process using water increased the extraction yield as the sample to solvent ratio was increased. Addition of 70% methanol, ethanol or isopropanol to $SC-CO_2$ significantly increased the extraction yields, with 70% methanol resulting in the highest yield. When water at 90% (w/w) of sample weight was used for soaking, the extraction yield and rate increased, 70% ethanol-modified $SC-CO_2$ was almost equal to that obtained using 70% methanol.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Journal of the Korean Home Economics Association
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• v.18 no.2
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• pp.15-21
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• 1980

Three kinds of soybean curd were prepared with three coagulants such as calcium chloride, magnesium chloride and glucono delta lactone. The mineral contents of the three soybean curds were analyzed before soaking and after various lengths of soaking(1/2 hour, 1 hour, 2 hours, and 2 hours(water changed after 1/2 hour)). Results therefrom were as follows: 1. Before the three soybean cured were soaked, their moisture contents were 79-83g/%. The ash contents were 5.04g% in the soybean curd made with CaCl_{2}4.42g/% in the soybean curd prepared with MgCl_{2} and 3.86g/% in the soybean curd coagulated by glucono delta lactone. an analysis of calcium, magnesium and phosphorous contents showed that each element had a greater concentration in the soybean curds made with divalent mineral salts than in the soybean curd made with acid. 2. Changes taking place in the mineral contents of the soybean curds according to different soaking times were examined. The mineral contents tended to decease in process of soaking time. The soybean curds showed the highest rate of mineral dissolution after one hour of soaking, and then they tended to reabsorb minerals. When the soybean curds were soaked I freshly changed water for one hour and 30 minutes, their mineral contents indicated a greater diminishing trend but no significant difference was noticed among the different kinds of soybean curd. In case coagulant has been used excessively, it is necessary to soak the bean curds for about one hour to get the coagulant dissolved.