• Journal of the Korean Ceramic Society
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• v.34 no.9
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• pp.993-1001
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• 1997

The (0.8PPV+0.2DMPPV) copolymer and silica/borosilicate composites were synthesized by sol-gel process. The organic-inorganic hybrid solution was prepared by using of (0.8PPV+0.2DMPPV) copolymer precursor solution as a raw material for organic components and TEOS and TMB for glass components. Then by drying the solution in vacuum at 5$0^{\circ}C$ for 7days and subsequent heat treatment in vacuum at 15$0^{\circ}C$~30$0^{\circ}C$ for 2h~72h with heating rate of 0.2$^{\circ}C$/min and 1.8$^{\circ}C$/min, the organic-inorganic composites were synthesized. Microstructural evolution of the composites was characterized by DSC, IR spectrocopy, UV/VIS spectroscopy, and TEM. Elimination of the polymer precursor and degradation of the polymer were observed by DSC and Si-O and trans C=C absorption peaks were identified by IR spectra. The polymer was found to be successfully incorporated into the glass matrix and it was confirmed by the absorption peaks from the polymer in the UV/VIS spectra and the TEM results. The absorption peak of the composites was found to shift toward short wavelength side compared to that of the pure polymer and the amount of the blue shift increased with increasing the heat treatment temperature and heat treatment time and with decreasing the heating rate.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Korean Journal of Plant Resources
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• v.19 no.6
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• pp.660-664
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• 2006

The aerial part of Siegesbeckia pubescens (Compositae) has been used to treat rheumatoid arthritis and hypertension in the Oriental medicine. This crude drug has been used without process (SP-0) or with three times-process of steaming and drying (SP-3) or the nine times of that process (SP-9). To search for the antinociceptive anti-inflammatory components from this crude drug, activity-directed fractionation was performed on this crude drug. Since the $CHCl_3$ extract was shown to have a more potent effect than other extracts, it was subjected to silica gel & ODS column chromatography to yield two diterpene compounds (1). Compound 1 was structurally identified as ent-16 (H, 17-hydroxykauran-19-oic acid, which were tentatively named siegeskaurolic acid A. A main diterpene, siegeskaurolic acid A was tested for the antiiflammatory antinociceptive effects using both hot plate- and writhing anti-nociceptive assays and carrageenan-induced anti-inflammatory assays in mice and rats. Pretreatment with siegeskaurolic acid A (20 and 30mg/kg) significantly reduced the stretching episodes, action time of mice and carrageenan-induced edema. These results support that siegeskaurolic acid is a main diterpene responsible for antinociceptive and antiiflammatory action of S. pubescens. In addition, the assays on SP-0, SP-3 and SP-9 produced the experimental results that SP-9 had more significant effects than other two crude drugs. These results suggest that the processing on the original plant may lead to the higher pharmacological effect.

• Journal of the Korean Ceramic Society
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• v.50 no.6
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• pp.384-389
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• 2013

Activated alumina was fabricated with aluminum hydroxide in this study. High-purity alumina gel and boehmite were prepared from aluminum hydroxide by a hydrothermal process and fired to activate alumina having a surface area of 380 ~ 480 $m^2/g$ with less loss of ignition. The aging and drying condition during the fabrication process affected the loss of ignition, the sedimentation time of the alumina suspension, as well as the surface area of the activated alumina. For pellet-type activated alumina, the pre-fired alumina gel and boehmite were press-formed and fired at $400^{\circ}C$ and $550^{\circ}C$ for 6 h, respectively. The fired pellets showed a low density of 2.0 ~ 2.2 $g/cm^3$ with 20% firing shrinkage and sufficient handling strength. In this study, a new fabrication process for high-quality activated alumina with aluminum hydroxide is introduced. The effects of the processing parameters on the activated alumina properties are also examined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.368-381
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• 2020

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y₁, lipid removal rate; Y₂, texture; and Y₃, sensory fish odor score) were 431.0% for X₁ (water amount), 115.6℃ for X₂ (retort-operated temperature), and 50.1 min for X₃ (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X₁, amount of bone-softened conger eel by-products; X₂, mixed sauce amount; and X₃, starch amount) based on the dependent variables (Y₁, amino-N; Y₂, Hunter redness; and Y₃, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y₁, water activity; Y₂, Hunter yellowness; and Y₃, overall acceptance) were 5.0% for X₁, (CES amount), 313.8℃ for X₂ (roasting temperature), and 6.0 s for X₃ (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.

• Journal of the Korea Furniture Society
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• v.23 no.2
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• pp.222-228
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• 2012

Seonreung is the tomb of Seong-jong (A.D. 1457~1494), the 9th king of Joseon Dynasty (1392-1910) and his second queen Jeonghyeon-wanghu (1462~1530). We obtained dendrochronological dates of Jeongjagak (ceremonial hall) of Seonreung. It was known first built in 1495 and reconstructed in October 1706, We obtained tree-ring dates of 20 wood elements (beams, pillars, truss posts, cant strips, roof boards and roof loaders). Their outermost rings were dated from 1630 to 1705. The dates of bark rings in four elements were A.D. 1705 with completed latewoods, indicating that these woods were cut some time between the autumn of 1705 and spring of 1706. The results confirmed the reconstruction date Jeongjagak of Seonreung in 1706, suggesting that there was not so long period for wood drying or storage, i.e., less than 6 months. The dates of outermost rings prior to 1705 in other elements indicated that some outer rings of these elements were removed during wood processing. Tree-ring dating proved that the present Jeongjagak of Seonreung had been well preserved for more than 300 years.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.748-753
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• 1999

In gelcasting process of the Si powder slurry mixed with acrylamide monomers, it was characterized the effects of chemical parameters such as monomers and additives(polymerization initiator, catalyst and dispersant), Si powder and humidity at drying on processing parameters such as viscosity and idle time as well as on shrinkage and mechanical strength of green bodies. Generally, idle time decreased as initiator and catalyst amounts were increased, but rather depended on initiator. Idle times of the slurries greatly decreased to less than 1/2 time of the premix solutions in which gelation was delayed at higher MBAM portion as a crosslinking monomer. And fluidity of the slurries became worse at greater than 0.6 wt % dispersant. The green bodies showed only less than 7% of linear shrinkage without crack and distortion when dried for longer than 300 hrs under 98% humidity. Typically, the dried bodies containing 40, 50 vol % of Si powder displayed 64 and 36 Mpa in average, respectively.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..