• Korean journal of food and cookery science
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• v.6 no.1
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• pp.1-8
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• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• Journal of the Korean Home Economics Association
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• v.23 no.2
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• pp.29-36
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• 1985

This experiment was conducted to investigate changes of the components in steamed and roasted green tea after 10 min, 20 min and 30 min of heat treatment of heat treatment at $110^{\circ}C$. Vitamin C and tannin were determined by spetrophotometry. Total nitrogen, water-soluble nitrogen and water-soluble non protein nitrogen were determined by Kjeldahl analysis system. Aromas were identified by gas chromatography. After heat treatment, contents of most compounds decreased. Tannin and caffeine decreased a little bit, while vitamin C decreased considerably. There were both decreases and increases in aromas. Aromas which increased were geraniol, trans-2-hexenol, linalool, $\alpha$-ionone and $\beta$-ionone. From these results, it was concluded that the highest quality of green tea was one steam- treated for 10 min at $110^{\circ}C$.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2006.09a
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• pp.3-12
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• 2006

The main feature of these total technologies is that we can constitute the optimum treatment scheme fitting to the property of wastes, amount of wastes and energy requirement. For high moisture content wastes or biomass resources, high pressure steam process (MMCS) for crush, dry and deodorize wastes to produce high quality fertilizer of fuel is most appropriate. For dry or semi-dry solid wastes, the STAR-MEET system can be applied to produce low-BTU gases for power generation using duel fueled diesel engines of Stirling engines, and the REPRES and HyPR-MEET systems can be applied to produce hydrogen rich medium-BTU gas. For waste plastics and oils, liquefaction technology is best fit to produce light oil or kerosene equivalent fuel oils. These total technologies are completely different from the existent waste treatment technologies based on land-filling or incineration, and are expected to disseminate all over the world in the near future.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.533-536
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• 2004

This study aims to manufacture and to evaluate lightweight cement composite using lightweight aggregate and expanded perlite. The expanded perlite and lightweight aggregates were mixed with cement, water, SP(superplasticizer), forming-agent and poly-propylene fiber. The specimens were cured at $20^{\circ}C$ for 24h and then at steam curing of $60^{\circ}C$, RH $100\%$ for 12h. As a result, We could make lightweight cement composite of satisfaction about ALC properties. However it is need to improve the properties of density and water absorption.

• Proceedings of the KWS Conference
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• 2001.10a
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• pp.65-68
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• 2001

Corrosion and tensile properties of zircaloy-4 cladding tube having a laser welding part in elevated temperature are studied to present the criterion of quality evaluation in nuclear reactor and to found the scientific basis of SCC, with laser welding method using by coupling up cladding tube to end cap. In the result of tensile test(40$0^{\circ}C$), the fracture is not happened in the welding part but base metal and the result of corrosion test(40$0^{\circ}C$ 1500psi steam), corrosion rate of the molten zone and PMZ is a little higher than the other zone

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1005-1010
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• 2010

This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A), $95^{\circ}C$/3 hr group (B) and $121^{\circ}C$/15 min group (C) resulted in 7.7, 10.7 and $11.2^{\circ}Brix$, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 mg/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at $121^{\circ}C$ for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of $67.66\;{\mu}m$. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments ($121^{\circ}C$/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.4
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• pp.95-103
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• 2012

Precast concrete method is known to have advantages of minimizing works in the construction, controlling concrete quality easily and saving construction period due to only fabrication work in the construction field, but it needs to apply steam curing to accelerate early concrete strength. In the meanwhile, the oil cost for steam curing has been continuously increased because of political instability in the middle East and international economic shaky. Thus, this study addresses the development of precast/ prestressed concrete which has over 14MPa at 1 day age and specified concrete strength of 40MPa at low temperature, not applying steam curing. Tests were carried out in terms of material characteristics in fresh concrete and compressive strength using 3 types of cement such as Type I, Type III and rapid hardening compound cement. As results of tests, it is found that cements for rapid hardening had disadvantages with respect to slump, slump loss, and air content, but showed higher compressive strength than specified one, especially the highest value when using rapid hardening compound.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.285-292
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• 1999

An analytical method applicable to quality control and its optimum conditions were studied for rapid and efficient analysis of sorbic and benzoic acids used as preservatives in the commercial soybean paste. In gas chromatographic analysis of sorbic and benzoic acids, the application of HP-FFAP (acid modified polyethylene) wide bore column improved the separation ability significantly. By setting the oven temperature of GC to $200^{\circ}C$, the total elapsed time for quantitative analysis was also reduced to the level required in using packed column. By extracting sorbic and benzoic acids from soybean paste with an automatic steam distillation device, the elapsed time for analysis was reduced by 80% more compared to using conventional steam distillation method. The recoveries of sorbic and benzoic acids by the automatic steam distillation were 98.1% and 99.9%, respectively. The sorbic acid was found in 3 samples of 14 commercial soybean pastes, of which contents were $466{\sim}530ppm$, while $0.3{\sim}4.4ppm$ of benzoic acid was found in all the samples.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.399-406
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• 2002

Steam cakes were prepared with the addition of pine needle powder(Pinus densiflora Seib. et Zucc) at 0%, 1%, 2%, 3%, 4%, and their sensory quality and mechanical characteristics were compared. Sensory evaluation was performed and compared between the subjects in twenties and forties of age. As a result of the sensory evaluation in forties, steam cake with 3% pine needle powder showed the highest score in overall acceptability; however, in the group of twenties, control cake with no pine needle powder showed the highest score. In the measurement of color changes, L value(lightness) was decreased, but a value(redness) and b value(yellowness) were increased as the addition of pine needle powder increased. In textural characteristics, the hardness, springiness, gumminess and brittleness of steam cake were decreased by the increase of pine needle powder. The hardness and brittleness were increased as the storage time increased.