• Culinary science and hospitality research
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• v.18 no.4
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• pp.266-276
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• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• 보존과학연구
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• s.32
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• pp.61-74
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• 2011

This study examines the removal effects of solvents which were applied on three adhesives and three filling materials for ceramics. The chosen materials are Cemedine C, Loctite$^{(R)}$ 401$^{TM}$, Araldite Rapid Type, plaster of paris, CDKI 520A+B, Araldit$^{(R)}$ SV427-2+HV427-1. For the first examination, each different materials were soaked into different solvents, and then the soften level were compared by compressive pressure. The result of the first exam showed that Cemedine C was dissolved easily in acetone. Furthermore Araldite, CDK and SV427 were soften efficiently by Dichloromethan, Tetrahydrofuran and DMX(Dichloromethan+Methanol+Xylene). However, Loctite and plaster were not able to make sample for the first test. Therefore, the second test carried on only. The second examination, chosen effective solvents from the first test were applied with two different methods; soaking and saturated atmosphere. Almost every sample could removed by soaking method in ten minutes, and saturated atmosphere method needs 24 hours for the safety.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.307-313
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• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Fire Science and Engineering
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• v.26 no.6
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• pp.15-23
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• 2012

Indirect Test Method is often used instead of direct test method in test method for extinguishing performance of $CO_2$ extinguishing facility because of high cost, environment problems and difficulties of procedure. But in the danger facilities for a unit of nation, such as a petrochemical plant, a nuclear power plant, or etc. is better to verify the performance of the extinguishment through direct discharge test. In $CO_2$ extinguishing system for total flooding system installed in dangerous facilities in Korea, each protected area in surface fire and deep-seated fire had selected and verified of extinguishing performance of $CO_2$ extinguishing facilities. To get recognized as extinguishing performance, discharged $CO_2$ concentration to protected area should be equivalence with design concentration standards (NFSC and NFPA). The Design Concentration means that $CO_2$ extinguishing agent is considerate of concentration for percentage of allowance (20 %) from extinguishing concentration which available to control of flame. As test result, surface fire and deep seated fire in protected area is obtained $CO_2$ design concentration and maintained design concentration more than 20 minutes as deep-seated fire. Through this study, we introduced direct discharging test method and decision method. And furthermore, especially in the dangerous facilities as a unit of Nation, we suggested necessity about reliability of extinguishing facilities to use direct test method.

• Journal of Biosystems Engineering
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• v.31 no.6 s.119
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• pp.506-513
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• 2006

The effects of ultrasound stimuli on the germination and sprout growth of brown rice were investigated. Ultrasound was applied to brown rice at the frequencies of 28, 40, and 60 kHz before germination test and it was germinated in three methods (Type I, II and III). Type I was to soak brown rice into water for 60 hours. Type II was to expose brown rice to air for 48 hours after soaking them into water for 12 hours. Type III was a repetitive method of water-soaking and air exposure for 12 hours respectively. The most effective method for the germination was Type III without ultrasound. However, Type I was a best method after ultrasound treatment. As power of ultrasound increased, sprouts grew faster after brown rice were treated in 40%, 70%, and 100% power (0.137, 0.241, and 0.344 $W/cm^2$) at 40 kHz. The good treatments for fast sprout growth of brown rice at each frequency were the 28 kHz-10min group, the 40 kHz-5min group, and the 60 kHz-20min group of Type I. The best effective treatment was the 40 kHz-5min group at 0.344 $W/cm^2$ and at that condition the time required for sprout growth of 2.5 m was 51.9 hours. The ultrasound stimuli was very effective in the beginning of the rice germination, and the germination ratio was more than 95% in all ultrasound treatments.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• KIEAE Journal
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• v.17 no.3
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• pp.107-112
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• 2017

Purpose: Both silica gel and activated carbon black particles were adopted for use as PCM absorbed porous media applicable as construction materials. To investigate usable methods for absorbing PCM into the media, they were soaked into PCM and also tested for enhancement of PCM absorption into them. Method: To test PCM absorption into some porous media such as both ${\varphi}1{\sim}2mm$ and $10{\mu}m$ silica gels, and $50{\mu}m$ activated carbon black, $43^{\circ}C$ PCM was used as a laten heat material. The method, soaking into PCM was applied to this study, and the media were moderately rotated by centrifuge to have the extra PCM flow out. DSC analysis was conducted to investigate the melting and solidifying of the PCM absorbed into the porous media. Result: It was found that PCM was absorbed into the porous media by over 85 wt% of all particles. In addition, it was noted that the ultrasonic vibrator was accelerating the PCM absorption into the particles to three times higher speed than simple soaking. Centrifuge was adopted to remove extra PCM sticking on the particle surfaces and extra PCM was moderately removed from the surfaces of the particles. DSC analysis indicated that the latent heat of the absorbed PCM particles was 160 J/g, and the melting temperature was approximately $40^{\circ}C{\sim}50^{\circ}C$.

• Journal of Conservation Science
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• v.27 no.4
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• pp.345-356
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• 2011

To remove metal stains of the ceramics, chemical cleaning is essential case by case. This study investigated the removal characteristics of iron stains by oxalic acid and citric acid including their application methods of soaking and poultice. The soaking method in cleaning agents showed removal process by color difference and released iron contents from iron stains on ceramics. Iron stains were removed successfully from ceramics, which soaked in oxalic acid for 60 hours. However, it is recommendable to soak in 0.25M oxalic acid for one to three hours because most iron stains were disappeared in 3 hours soaking. Citric acid is less effective than oxalic acid in removing iron stains because of heavy molecular weight and low acidity. Poultices (bentonite, sepiolite, activated carbon fiber and celite) with oxalic acid were applied on contaminated ceramics. After ten hours, iron stains on ceramics were removed successfully by poultice. Among them, bentonite and sepiolite have better application. Therefore, sepiolite with 0.25M oxalic acid was applied on the iron stains of whiteware and celadon from Ma Island, and then stains were removed. However, it is judged that the application methods can be varied according to the form and depth of contaminant. In addition, the residues of poultice on the ceramics will be considered for preventing contamination.

• Journal of the Korea Institute of Building Construction
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• v.11 no.2
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• pp.162-170
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• 2011

As the result of implementing a treated material test and durability test after quickly drying S.P.F. species, a type of softwood structural material, within a short period time, soaking it in liquid phosphate flame proof agent for an hour, microwave heating it, and compressing it from 3.8cm to 1cm, when setting the appropriate heating time of microwave heating at 7 minutes at 5kW, it is observed that it satisfies the target water content (4~5%). It is shown that in a water content measurement of the wood that is compressed after being softened by soaking in the flame proof agent, drying and heating at 3kW for 9 minutes, all specimens satisfied 12~14%, the appropriate water content for exterior wood. Also, it is shown that in terms of the flame performance obtained through a flame resistance treatment of the compressed wood and a treated material test, the specimen soaked in flame proof agent for 30 minutes was the most excellent, and that the performance test result of the compressed wood in all areas, such as nail withdrawal resistance, compression, bending strength, and shearing strength, were all improved in their mechanical features to twice to three times better performances.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.253-253
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• 2010

Rice straw was pretreated with aqueous ammonia in order to enhance enzyme digestibility. Soaking in ammonia aqueous (SAA) was conducted with 15% ammonia, at $60^{\circ}C$. for 24 h. Optimization of both saccharification conditions and enzyme loading of SAA rice straw was carried out. Especially enzyme loading test was performed using statistical method. Moreover proton beam irradiation (PBI) was also performed to overcome the problem which inhibit the enzyme digestibility at 1-25 kGy doses with 45 MeV of beam energy. Optimal condition for enzymatic saccharification was follows; pH 4.8, $50^{\circ}C$, 60 FPU of enzyme activity, 1:4 ratio of celluase and ${\beta}$-glucosidase. Also, optimal doses of PBI on rice straw and SAA-treated rice straw for efficient sugar recovery were found to be 3 kGy, respectively. When saccharification was performed with optimal condition, glucose conversion yield was 89% of theocratical maximum in 48 h, and 3 kGy of PBI was applied to SAA-treated rice straw, approximately 90% of the theoretical glucose yield was obtained in 12 h. The results of X-ray diffractometry (XRD) support the effect of both SAA and PBI on sugar recovery, and scanning electron microscopy (SEM) images unveiled the physical change of the rice straw surface since rugged rice straw surface was observed.