• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

• Journal of Applied Biological Chemistry
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• v.57 no.3
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• pp.197-203
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• 2014

Various parameters such as solvent selection, concentration, solid/liquid ratio, soaking time, temperature, stationary, shaking conditions, and repeated extractions were investigated in order to determine the optimum extraction conditions of ${\beta}$-glucosidase from bagasse fermented by mixed culture of Aspergillus niger NRC 7A and Aspergillus oryzae NRRL 447. Among various solvents tested, non ionic detergents gave the best results than the inorganic or organic salt solutions and distilled water. The optimum conditions for extraction of ${\beta}$-glucosidase were 30 min soaking time at $40^{\circ}C$ under shaking condition at 150 rpm, with solid/liquid ratio 1:15 (w/v), which yielded $2882.74{\pm}95.52U/g$ fermented culture (g fc) of enzyme activity. With repeated washes under the above optimum conditions, the results showed that enzyme extracted in the $1^{st}$ and $2^{nd}$ washes represents about 90% of the total activity.

• Journal of the Korean Ceramic Society
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• v.22 no.2
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• pp.63-67
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• 1985

$BaTiO_3$ and $SrTiO_2$ were mixed with the mole ratio of 36:65:50, 50: 50 and 65:35 and then heated at 110$0^{\circ}C$~130$0^{\circ}C$ for 1~64 hrs. The solid state reactions and dielectric properties were investigated as a function of amount of solid solution. Activation energy of solid solution decreased with increasing amount of $BaTiO_3$ due to fast diffusion of $Ba^{2+}$ ions. Dielectric constants increased with increasing the soaking time at 125$0^{\circ}C$and 130$0^{\circ}C$ and Curie Temperature shifted to higher temperature with increasing the soaking time at 125$0^{\circ}C$ and 130$0^{\circ}C$. It attributes to the am-ount of solid solution and grain growth, Dielectric constants decreased and Curie Temperature shifted to lower temperature due to decreasing polari-zability.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.142-149
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• 1999

Moisture absorption rate of rice according to the soaking time was higher at $25^{\circ}C$ than 4$^{\circ}C$ and the op-timum soaking time was 1hr at $25^{\circ}C$. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.

• Transactions of the Korean Society of Automotive Engineers
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• v.5 no.2
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• pp.87-93
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• 1997

The bonding strength evaluation of light weight materials for electrical vehicle applications has been performed through single lap joint tests in which the design parameters such as fillet, joint style, adherend, bonding overlap length,bonding thickness, and environmental condition(soaking time in $25^{\circ}C$ water) are considered. It is experimentally oberved that lap shear strength of joint increases for higher fillet height, longer overlap length, and thinner bonding layer thickness. Al-Al adherend combination shows much higher lap shear strength than AL-FRP and FRP-FRP adherend combinations. Riveting at adhesive bonded joint of AL-AL adherend combination makes lap shear strength decrease. Effect of soaking time on lap shear strength is negligible.

• Journal of the Korean Ceramic Society
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• v.27 no.5
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• pp.597-604
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• 1990

In Cubic ZrO2 crystal growth by Skull method, it was examined on effect of homonization on melt as keeping ZrO2(90mol%)-Y2O3(10mol%) melt with 1hr, 2hr, 4hrs, 8hrs, 16hrs, respectively. The optimum homonizing condition in this system was obtained by the examination between quality of grown crystals and soaking time of melt. It was obtained that the lower quality crystal could be produced in the longer holding melt than the optimum soaking time of melt in spite of the supposedly well homonized state, because the melt stability is sensibly dependent on the convective state of melt in skull method (cold crucible process).

• Food Science and Preservation
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• v.5 no.2
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• pp.177-185
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• 1998

For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2$0^{\circ}C$ were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.20-30
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• 1987

Kyongdan is a kind of Korean rice cake made from glutinous rice powder. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects on sensory characteristics and texture of Kyongdan in various soaking time, temperature and volume of adding water in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The degree of gelatinization in various storage time and temperature were evaluated by $\beta$-amylase digestibility. The results were summarized as follows. 1. In preparation, the significant factors were the temperature and volume of water, number of kneading, condition of powder, and the relationships between soaking time and temperature of water and between volume and temperature of water and between volume of water and number of kneading and between volume of water and salt. 2. In sensory evaluation on the various soaking time and temperature and volume of water, the most favorite tendency on the overall quality was at the addition level of hot water of 25% with glutinous rice powder made by soaking for 12 hours. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparision with Instron measurement. 3. The degree of gelatinization were decreased rapidly during two days of storage. In storage temperature, Kyongdan which was stored at $0^{\circ}C$, showed the most low level of the degree of gelatinization at the same storage time.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.490-497
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• 1991

Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.

• Journal of the Korean Vacuum Society
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• v.8 no.1
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• pp.51-54
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• 1999

Hydrogenated amorphous silicon (a-Si:H) films are fabricated by Argon radical annealing (ArRA). The deposition rate of continuously deposited a-Si:H film is 1.9 $\AA$/s. As ArRA time are increased to 0.5 and 1 minute, the deposition rate are increased to 2.8 $\AA$/s and 3.3 $\\AA$/s. The deposition rate of a-si:H films with 2 and 3 minutes ArRA time are 3.3 $\AA$/s. As the ArRA time is increased, the optical band gap and the hydrogen contents in the a-Si:H films are increased and slightly decreased. The light-induced degradation of ArRA treated a-Si:H films are less than that of continuously deposited a-Si:H film. The dark conductivity and the conductivity activation energy ($E_a$) of continuously deposited a-Si:H film are decreased to 1/25 in room temperature and increased to 0.09eV By 1 hour light soaking, respectively. The dark conductivity and $E_a$ of ArRA treated a-Si:H film decreased to 1/3 in room temperature and increased to 0.03eV by 1 hour light soaking, respectively. We could improve the stability of a-Si:H films under the light soaking by ArRA technique and discussed the microscopic process of ArRA technique.