• Title/Summary/Keyword: Steaming treatment

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Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot (다양한 전처리 방법에 따른 당근의 이화학 및 영양학적 특성 분석)

  • Kim, Kwang-Il;Hwang, In-Guk;Yoo, Seon-Mi;Min, Sang-Gi;Choi, Mi-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.12
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    • pp.1881-1888
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    • 2014
  • Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion ($100^{\circ}C$, 1~10 min), steaming ($100^{\circ}C$, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.

Changes of Components and Quality in Gastrodiae Rhizoma by Different Dry Methods (건조방법의 차이에 따른 천마의 품질 및 성분 변화)

  • Choi, So-Ra;Jang, Ik;Kim, Chang-Su;You, Dong-Hyun;Kim, Jong-Yeob;Kim, Young-Gook;Ahn, Young-Seob;Kim, Jeong-Man;Kim, Young-Sun;Seo, Kyoung-Won
    • Korean Journal of Medicinal Crop Science
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    • v.19 no.5
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    • pp.354-361
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    • 2011
  • In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

Optimal Steaming Condition of Gastrodia elate Blume (Chunma) using Response Surface Methodology (RSM) (반응표면분석법을 이용한 천마의 최적증자조건 설정)

  • Lee, Jin-Man;Kim, In-Ho;Kim, Seong-Ho
    • Applied Biological Chemistry
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    • v.46 no.2
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    • pp.107-112
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    • 2003
  • The Chunma requires a simple pre-treatment, due to the inconveniences of preservation, toxicities, and pungencies in intact state. Various steaming conditions were examined to establish the anti-oxidative characteristics of Chunma using the Response Surface Methodology (RSM). Total phenolics and electron-donating ability were optimal at 94.43 and $101.67^{\circ}C$ for 42.38 and 41.09 min, respectively. Anti-oxidative (Al) and nitrite-scavenging ability were optimal at $100^{\circ}C$ for 40 min. Optimal steaming conditions were determined as 96{\sim}107{\circ}C$ for $28{\sim}46min$ min, almost identical to the predicted conditions of $100^{\circ}C$, 40 min determined using the superimposed contour map. Anti-oxidative activities (AI) under the optimal conditions were $95.9%{\sim}115.6%$ of those determined under predicted conditions, an indication of the high reliability of the calculated values.

Effect of Pre-treatment Methods on the Quality Improvement of Persimmon Leaf Tea (전처리 조건이 감잎차의 품질 향상에 미치는 영향)

  • 김미자;오상룡
    • Food Science and Preservation
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    • v.6 no.4
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    • pp.435-441
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    • 1999
  • This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

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Visualizing the distributions and spatiotemporal changes of metabolites in Panax notoginseng by MALDI mass spectrometry imaging

  • Sun, Chenglong;Ma, Shuangshuang;Li, Lili;Wang, Daijie;Liu, Wei;Liu, Feng;Guo, Lanping;Wang, Xiao
    • Journal of Ginseng Research
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    • v.45 no.6
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    • pp.726-733
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    • 2021
  • Background: Panax notoginseng is a highly valued medicinal herb used widely in China and many Asian countries. Its root and rhizome have long been used for the treatment of cardiovascular and hematological diseases. Imaging the spatial distributions and dynamics of metabolites in heterogeneous plant tissues is significant for characterizing the metabolic networks of Panax notoginseng, and this will also provide a highly informative approach to understand the complex molecular changes in the processing of Panax notoginseng. Methods: Here, a high-sensitive MALDI-MS imaging method was developed and adopted to visualize the spatial distributions and spatiotemporal changes of metabolites in different botanical parts of Panax notoginseng. Results: A wide spectrum of metabolites including notoginsenosides, ginsenosides, amino acids, dencichine, gluconic acid, and low-molecular-weight organic acids were imaged in Panax notoginseng rhizome and root tissues for the first time. Moreover, the spatiotemporal alterations of metabolites during the steaming of Panax notoginseng root were also characterized in this study. And, a series of metabolites such as dencichine, arginine and glutamine that changed with the steaming of Panax notoginseng were successfully screened out and imaged. Conclusion: These spatially-resolved metabolite data not only enhance our understanding of the Panax notoginseng metabolic networks, but also provide direct evidence that a serious of metabolic alterations occurred during the steaming of Panax notoginseng.

Antioxidant and Safety Test of Natural Extract of Quercus mongolica (신갈나무 추출물의 안전성 및 항산화성)

  • Jung, Ji-Young;Yang, Jae-Kyung;Lee, Won-Hee
    • Journal of the Korean Wood Science and Technology
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    • v.45 no.1
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    • pp.116-125
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    • 2017
  • In this study, natural extract of Ouercus mongolica by steaming explosion treatment were tested for antioxidant activity and safety. To determine the antioxidative properties of the hot water extracts, experiments were carried out by dividing into four groups (10 mice per group) of four-week-old B6C3F1 male mice from Air Logistics, Japan. As safety test, cell viability test, oral toxicity test were done. The activity of peroxidase was increased by more than 29% in the group treated with hydrothermal extract. From 4 kinds of safety tests, toxicity was not observed. From experimental results, natural extract of Ouercus mongolica by steaming explosion treatment showed superb safety and antioxidant effect.

Pulping Properties of Bast Fibers of Paper Mulberry by Pre-steaming and 2-stage Cooking System (증기 전처리 및 2단 증해 시스템에 의한 닥 인피부의 펄프화 특성)

  • Hwang, Ji Hyun;Seo, Jin Ho;Kim, Hyoung Jin
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.45 no.1
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    • pp.75-82
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    • 2013
  • The traditional Hanji-making was confronted with lots of industrial disadvantages and economic problems, due to the original hand-made process. Recently, the studies on the automation of overall Hanji manufacturing process is carried out by applying the commercial chemical pulping method in order to expand industrial application or efficiency of non-wood fibrous materials. However, the application of commercial pulping methods to the bast tissues of paper mulberry leads to the chemical and mechanical deterioration of cellulosic fibers. In this study, the optimal cooking method using the bast parts of paper mulberry produced by an auto-scraping device was applied to minimize the damage of fiber strength for the paper yarn manufacture. The pre-steaming treatment and alkaline pulping systems were evaluated in removal efficiency of lignin and pectin materials within the bast tissue of paper mulberry. With the application of pre-steaming treatment and 2 stage pulping system using potassium carbonate and then sodium hydroxide, kappa values were decreased two times more in lignin removal than the single stage of pulping method. It was also identified from SEM images and ATR-FTIR spectra that the pectin components within cellular structure of bast tissue were easily removed and the debarked bast parts by a auto-scraping device were easily defiberized by 2-stage pulping sequence using potassium carbonate/sodium hydroxide pulping system.

The Improvement of Spaghetti Quality Made from Bread Wheat Flour (제빵용 밀가루를 이용한 스파게티 제조 적성의 향상)

  • Kim, Hyuk-Il;Key Hwang;P. A. Seib
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.3
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    • pp.270-278
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    • 1992
  • Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

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Comparison of Longitudinal Liquid Permeability of Pinus koraiensis Sapwood Treated by Steaming and Various Drying Methods (증기 및 여러 가지 건조방법으로 처리된 잣나무 변재의 섬유방향 액체투과율 비교)

  • Kang, Ho-Yang;Lu, Jianxiong
    • Journal of the Korean Wood Science and Technology
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    • v.33 no.6 s.134
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    • pp.17-24
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    • 2005
  • Korean pine (Pinus koraiensis Sieb.et Zucc.) boards of 30 mm thickness were treated by steaming and four different drying methods. Small specimens were taken from the sapwoods of the treated boards and their longitudinal liquid permeability was measured according to Darcy's law. The specimens were also extracted with alcohol and aceton solutions to examine the mechanism of liquid flow in wood. It was observed that specific permeability drastically decreases with measurement time, resulting in violation of Darcy's law. It may be due to that air bubbles formed under vacuum block flow paths in resin canals. The average specific permeabilities of non-extracted and extracted specimens are different from one treatment to another. It is supposed that the properties of residual resin in resin canals change depending on the conditions of treatments. Anatomical examination was conducted with a scanning electron microscope.

Study on the Solid and Laminated Wood Bending of Platanus occidentalis L.(I) - Solid Wood-bending Properties by Steaming - (양버즘나무의 소재(素材) 및 집성곡목제조(集成曲木製造)에 관(關)한 연구(硏究)(I) - 증자(蒸煮)에 의한 소재(素材)휨가공성(加工性) -)

  • So, Won-Tek;Jung, Hee-Suk
    • Journal of the Korean Wood Science and Technology
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    • v.18 no.4
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    • pp.26-40
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    • 1990
  • The plane trees(Platanus occidentalis L.) have been grown in Korea very widely as ornamental garden or street trees but they have not been used as manufacturing materials The proportion of imported wood has been now over 85% of raw materials needed in the wood industry, and therefore, many of studies on the substitution of domestic wood for imported wood and on the increasing the utilization rate of domestic species have been attempted and considered as very important projects to solve. From a this point of view, this study was carried out to investigate solid wood bending properties of plane trees and then to develop their end-uses, and the size of specimens tested was $15\times15\times350mm$ for steaming treatment and they were dried to $15\pm1%$ before bending. The results obtained were as follows: 1. The optimum conditions for solid wood bending processing of Platanus occidentalis are showed in Table 7. 2. The minimum solid-bending radii of Platanus occidentalis were 40mm in steaming treatment. 3. The effect of knots, diagonal grain and decay on the degradation of bending processing properties were very severe. 4. The bending stress was setted successfully through $80^{\circ}C$-15hrs drying after bending and the spring back for 24hr-exposing time was only about 1%.

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