• 동아시아식생활학회지
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• 제22권6호
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• pp.860-867
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• 2012

Codonopsis lanceolata serves as, an appetizing health food for its, characteristic flavor, taste, and texture:however, it requires a long and complicated cooking process. Therefore, this study conducted pre-processing procedures to improve the cooking process and Codonopsis lanceolata more easily. For processing efficiency, freezing and blanching were efficient for peeling and the rate of peel disuse. In addition the freezing process, effectively reduced the time spent in beating raw material. In the salinity test, freezing and blanching quickly increased salinity over 28 days. As the result of SEM cross-section tests showed that frozen Codonopsis lanceolata become porous, it's assumed that seasoning permeates into this cross-section efficiently. As the appearance of Deodeok-gui as significant differences according to the pre-processing methods, this study examined pre-processing methods(time spent in peeling, rate of peel disuse, time spent in beating out material, salinity, moisture content, texture, and the color) of Codonopsis lanceolata. After testing Deodeok-gui, it was found that freezing is effective, not only for process efficiency and cooking time reduction, but also for improving its qualities.

• Journal of the Korean Wood Science and Technology
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• 제19권2호
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• pp.56-64
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• 1991

The destructed chips(Pinus rigida Mill) were sulfonated under different conditions and defiberated. The yields and strengths of pulp, fatty acid and resin acid in sulfonated chips were determined. The results of this work were as follows: 1) A sulfonation caused a yield reduction to 97.9~88.2% at single stage. and to 94.9~88.2% at two stage pretreatment. The pulp yields were rapidly draped with increasing cooking temperature from $130^{\circ}C$ to $150^{\circ}C$ 2) Pulp strengths were improved with iacreasing cooking temperature. A sulfonation with 5% $Na_2SO_3$/NaOH(8/2) at single stage and 2% NaOH-5% $Na_2SO_3$ at two stage were most effective and gave the best combination of strength properteis. 3) Fatty acid esters in chips were mostly consisted of palmitic and olleic acid. During a sulfonation the former increased extensively, and the latter was lost with increase of cooking times. The amount of pimaric type in the chips was relatively decreased by the pretreatnent and abietic-type increased. But the changes between two resin acid types were insignificant. 4) The effciency of pitch removal was dependant upon cooking liquor pH. To remove sufficiently the resinous substance, the chips must be sulfonated at over pH 12. Therefore, taking account of pitch removel, two stage sulfonation is considered suitable as reinforcement pulp for newsprint manufacture from pitch pine chips : 2% NaOH($60^{\circ}C$ 1 hr) at first stage and 5% $Na_2SO_3$ ($130^{\circ}C$, 1hr) at secund stage.