• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.4
• /
• pp.401-406
• /
• 1983

Changes in the soluble sugar content contained in the soybean, soybean milk, soybean curd and soybean whey were determined to investigate the method of reducing the introductions of soluble oligosaccharides like sucrose, raffinose and stachyose, which cause flatulence in human, to soybean curd from soybean by extending the soaking time of soybean. The soybean curd yields according to the extention of the soaking time were also determined. Markedly increased glucose, slightly reduced fructose and sucrose and noticeably reduced raffinose in soybean milk were observed with extended soaking time. Most of sucrose, raffinose and all of maltose were transferred to soybean whey. Gradual increase of soybean curd yields were obtained by extending soaking time within the experimental conditions.

• Korean journal of food and cookery science
• /
• v.15 no.5
• /
• pp.490-499
• /
• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.281-286
• /
• 2010

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.808-817
• /
• 2016

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

• Korean Chemical Engineering Research
• /
• v.45 no.3
• /
• pp.304-309
• /
• 2007

In this study, the "Multi Well Plate-type cell Apparatus" was designed and setup for performing the producing experiments of methane hydrate by depressurization, heat stimulating methods. In order to characterizing the producing mechanism of hydrate through porous materials, the experiments for various producing methods have been conducted with the aid of the apparatus which has high permeability. In the experimental result of depressurization method, the pressure is temporarily increased unlikely conventional gas reservoir due to the sourcing effect of hydrate dissociation in the pore. Meanwhile, the temperature is decreased because of the endothermic reaction while hydrate is dissociated. In the experimental results of heat stimulating method, the dissociation in depressurization method is more slowly processed than that in thermal method, and hence, its gas production is lower. In the case of production right after heating, hydrate is dissociated only near injecting point and the permeability becomes greater at that area only. It infers that the more gas is produced during relatively earlier producing period. Since then, the hydrate is more slowly dissociated than the case of production after heating and soaking. This time, the performances of pressure and production obtained by thermal method have been analyzed in order to investigate the effect of soaking time on gas recovery. As a result, the gas recoveries in the case of 2 min and 4 min soaking are higher than case in 6 min soaking. This is reason that hydrate is reformed due to the decrease of temperature. It is expected that the experimental results obtained in this work may be more clearly explained by utilizing the lower permeable porous system with the greater hydrate saturation.

• Journal of the Korean Wood Science and Technology
• /
• v.13 no.2
• /
• pp.35-44
• /
• 1985

The purposes of this study were, first, to investigate retention levels of toxic elements and oxide individual plies for each panel and, second, to examine disproportioning of individual toxic elements Thirty five water gum plywood panels were treated with a copper-chromium-arsenic preservative (CCA) by the soaking process as the treament time were applied. Such individual plies at a distance of 2.5cm, 7.5cm from the edge were assayed for CuO, $CrO_3$, and $As_2O_5$ on the basis of copper, chromium and arsenic content by Atomic Absorption Spectrophotometry. In these experiments, 12mm thickness plywood panels made of water gum, which were selling, were selected for the preservative treatment. Treating solutions were prepared for 10%, dilute solution of copper-chromium-arsenic preservative and then 1, 3, 6, 12 and 24 hours soaking trements in CCA preservative were applied. The results obtained are as follows: 1. The retention of total oxide in the face and back plies (1+7) retained more than the retention of total oxide in the other plies. The total oxide retention for the individual plies except the face and back plies (1+7) was showed in the following orders; cross plies (3+5), cross plies (2+6), core ply (4). 2. The retentions of total oxide increased as the increase of treatment time. The CCA treated plywood retained high levels of total oxide retention in the face and back plies (1+7). 3. All the retentions in the face and back plies (1+7) is over 5Kg/$m^3$, New Zealand Timber Preservation Standards Specification, and after 6 hours, the retentions in the cross plies (3+5) is over 4. The relative penetration of copper, chromium, and arsenic were not affected by the treatment time. The proportion of arsenic decreased in relation to both copper and chromium and the proportion of copper increased in relation to both chromium and arsenic. 5. A disproportioning of copper, chromium occurred with longer distance from edge, and with longer distance from edge the leachability resistance of CCA treated specimens decreased. After 6 hours (soaking time), the proportion of active elements at a distance of 2.5cm from the edge was consistent. And after 24 hours-soaking, the proportion of active elements at a distance of 7.5cm from the edge was consistent.

• Korean Journal of Medicinal Crop Science
• /
• v.8 no.3
• /
• pp.259-265
• /
• 2000

This study was carried out to investigate the effect of soaking time of seed disinfectant, Fludioxonil on the germination and disease occurrence of adlay (Coix lacryma-jobi L. var. ma-yuen Stapf). The germination rate was higher in the seed disinfectant treatment for 3 days followed by seed soaking for 3 days than that of other treatments under controlled condition of low temperature. The value of two experiments were 90.8%, 96.7%, repectively. And, the time of seed soaking was longer, the more seed rot was proportionly decreased. In the pot and field experiment, germination rates were somewhat low compared to that of petri dish experiment as 88.3%, 84.3%, and occurence of seedling blight showed similar results that of petri dish experiments. There was not significantly different in the yield components among treatments in the field. However, as compared with untreated plot (194kg/10a), unhulled grain yield was increased about 26% on that treatment. Based on these results, it has been thought that improvement of the germonation rate and decrease of disease occurrence of adlay were accompanied with the seed disinfectant during 3 days followed by seed soaking during 3 days before sowing.

• Korean Journal of Food Science and Technology
• /
• v.27 no.5
• /
• pp.724-728
• /
• 1995

Chemical compositions of dried Auricularia polytricha mushroom were analyzed when the dried mushroom were soaked in distilled water at different soaking condition. Physicochemical properties of soaked mushroom were investigated. Compositions of chemical components were 12.6% crude protein, 2.1% crude fat, 6.7% crude fiber and 6.2% ash. The contents of Ca, K, Mg were higher than those of other minerals in the sample, but Mn and Ni were of little quantities. The major amino acids of the sample were found to be aspartic and glutamic acid. The increase in the soaking time and temperature increased the ratio of water uptake, amount of water soluble solid, browning and pH value in the soak water. Ribonucleotide contents of the sample after soaking decreased depending on soaking time and temperature.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.289-293
• /
• 1989

During soaking of soybeans in water at $4^{\circ}C{\sim}98^{\circ}C$, the volume gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures and showed a highly positive correlation with weight gain, which indicated that the volume increase of soybeans was basically due to the diffusion of water. The activation energies for the volume increase were changed at $40^{\circ}C$. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at $4^{\circ}C-60^{\circ}C$. The z-value to reach 50% hydration was $50^{\circ}C-55^{\circ}C$.

• Journal of Bio-Environment Control
• /
• v.31 no.1
• /
• pp.35-42
• /
• 2022

To investigate the effects of ozonated water concentration and soaking time on adventitious root formation of willow, we studied the efficiency of root cuttings in the revegetation technology of biological engineering of willows. The ozonated water concentrations were used for 5 minutes and 2 hours at 1, 5, 10, 15, 20 ppm by soaking method and then the shoot characteristics were observed. The number and length of adventitious roots were determined. The results indicated that 20 ppm of ozonated water for 2 hours and 1 ppm of ozonated water for 5 minutes resulted in leaves turned wither away and no adventitious root production. Considering the appearance, number and length of the adventitious root, soaking willow cuttings into the ozonated water with dissolved ozone concentration, 5 ppm for 2 hours and 10-15 ppm for 5 minutes were suitable for generating adventitious roots.