• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.7-16
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• 2017

BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

• The Korea Journal of Herbology
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• v.33 no.1
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• pp.85-91
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• 2018

Objectives : This study was carried out to evaluate the quality of different drying methods and different roots(primary root and lateral root) of Angelica gigas Nakai. Methods : The experimental method was performed according to the Korea Pharmacopoea Eleventh edition (KP11). Loss on drying, ash, acid insoluble ash, ethanol extract, nodakenin and total decursin contents were tested to evaluate the quality of root tissue of Angelica gigas Nakai. In addition, the treatment of different root parts were prepared in two groups of washing dry process and natural dry process. Results : In comparison of dry processing methods, total contents of nodakenin and total decursin in the primary root and lateral root through washing dry process were ranged from 3.55 to 4.09% and from 5.18 to 6.13%, respectively. And also, those of roots from the natural dry process were from 4.36 to 6.22% and from 6.28 to 8.34%, respectively. In the washing dry process and natural dry process methods, 47.9% and 22.3% higher amount of nodakenin and total decursin were measured in lateral root compared to primary root. In common, lateral roots accumulated higher contents of nodakenin and total decursin compared to primary roots, and samples drying processed with natural dry process compared to washing dry process method contained higher amount of compounds. Conclusions : We sincerely hope that this study will be contributed to the standardization and quality control of Angelica Gigas Root.

• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.17-23
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• 1996

The objective of this study is to present the reference data about the influence of concrete properties using crushed sand, according to the change of powder content and grain shape. From the test results. We obtained that as powder content is increased, sand aggregate ratio, water content and S.P/C are increased in mixing design of concrete. The more powder content is the less slump and air content loss are decreased in fresh state, but the higher compressive strength and drying shrinkage are increased in hardened concrete state. As grain shape become round, water content is decreased in mixing design of concrete. And also, loss of slump and air content in fresh state, compressive strength in hardened state are increased.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.550-555
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• 1987

Strain gauges attached on the Bourdon tube and load cell were used as the sensors for measuring the vacuum pressure in drying chamber and the weight loss of Shiitake mushrooms respectively. The vacuum drying system was interfaced further with the Bear II microcomputer. The interface devices used were built with such IC chips as MC 6821, ADC 0809, SN 74244 and SN 7424. The relationship between readings of vacuum gauge (P, mmHg) and digital outputs (D) from the microcomputer was represented by P =3.08 D-13.4875(r=0.9999). The weights of drying sample (W) were also related with the digital outputs (D) by W=0.4076 D-6.4762 (r=0.9999). During the vacuum drying of Shiitake mushrooms. the data on pressure and weight were recorded at regular intervals using an acquisition program on the microcomputer system. The Page model was fitted well to the drying data of Shiitake mushrooms. resulting in the following empirical equations : $(M-M_e)/(M_o-M_e)=\exp(-0.1569t^{1.0048})$ at 400 mm Hg up to 14 hours and $(M-M_e)/(M_o-M_e)=\exp(-0.1385_t^{1.2688})$ at 600 mm Hg up to 8 hours.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.127-128
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• 2017

Tests are conducted according to the ISO TS 16774, Part 3 standard for quality management of leakage repair materials used in cracks in underground concrete structures. These test methods are performed indirectly using a nonwoven fabric on a chalet containing leak repair materials. However, it is considered that it is appropriate to verify the resistance of the repair material, which is required to be applied directly to the cracks in the actual field and to exhibit the resistance of the flow velocity. In this study, mass change was measured by using nonwoven fabric and nonwoven fabric. As a result, both methods showed an increase in mass, which indicated that the maintenance material itself contained a large amount of water, and that the mass change occurred depending on the drying state. Also, depending on the use of nonwoven fabric, the error due to the indirect test could not be ruled out. Therefore, further verification is needed, and it is considered that the test for change of mass reduction measurement is necessary according to the drying time of other types of the same series.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.119-125
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• 2016

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.5
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• pp.545-551
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• 2019

The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.4
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• pp.323-328
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• 1998

A field experiment was carried out to determine the effects of chemical and mechanical treatment at mowing on the field drying rate and hay quality of autumn oat (Avena sativa L.). The chemical drying agent/mower conditioner ($K_2CO_3$ 2%, conditioning, $K_2CO_3$ 2% + conditioning and control) were treated at different harvest stages (late boot, heading and bloom stage) for hastening hay manufacture in the autumn of 1996. After field dry, square bales were made by hay baler, and the dry matter(DM) loss and visual estimation of oat hay were evaluated after storing two months. In general, the field drying rate of oat was slow, regardless of harvest stage. Mechanical and chemical + mechanical treatment were effective, but the effectiveness of chemical alone was very low. With mower conditioning, the duration of field dry was shortened by 2 days compared with control. The DM loss of hay was higher at boot stage(51.4%) than at heading stage (21.1%), and the DM loss was reduced by mechanical and chemical + mechanical combined treatment. The visual score (leafiness, green color, odor and softness) of hay after storing was high in mechanical and chemical + mechanical, but the score by chemical alone was very low. The nutritive value (ADF, NDF, digestibility, and relative feed value) of hay was also high with treatment of mechanical and chemical + mechanical, but the quality by chemical alone was similar compared with control. In conclusion, mower conditioning can enhance the field drying rate of autumn oat, but the drying efficiency of the chemical drying agent was very low. However, it is suggested that hay-making of oat in autumn is very hard though using mower conditioner.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1167-1168
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• 2006

In this study, the pure iron powder was treated with aqueous phosphoric acid to produce phosphate insulating layer on the surface. After drying the powder, it was compacted in a mold with a diameter of 20mm at 800MPa. The powder compacts were then heat treated at $500^{\circ}C$ for 1 hour. The results showed that insulated iron powder was obtained with uniform phosphate layer by chemical reaction. With increased amount of phosphate layer, the core loss and density of compacts were decreased. It was also found that the addition of ethyl alcohol during insulating reaction resulted in improved core loss value.

• Korean Journal of Pharmacognosy
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• v.34 no.1 s.132
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• pp.45-54
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• 2003

We have conducted to characterize the physico-chemical change and pharmacological transformation of traditional herbal medicines by means of processing. Processed Gardeniae Fructus was prepared by heating of fruit of Gardenia jasminoides(GF) for $30{\sim}50\;minute$ in the roster designed for herb processing. The contents of drying loss, water extract, diluted ethanol extract, ether extract and geniposide in non-processed GF and processed GF were examined. The contents of drying loss, water extract and geniposide in processed GF showed a decrease as compared with those of non-processed GF, however the contents of dilute ethanol and ether extract showed a increase as compared with those of non-processed GF. The rate of decrease/increase of those index were in proportion to heating time. And, biological activities of methanol extract of non-processed GF and processed GF were investigated. DPPH scavenging effects and inhibitory effect of xanthine oxidate and hemolysis of processed GF exhibited more effective than those of non-processed GF in vitro. Accelerating effect of large intestinal transport and purgative action of non- processed GF were discriminated by processing of GF. Methanol extracts of non-pro- cessed GF and processed GF showed the protective effects against the hepatotoxicity induced by ${\alpha}-naphthylisothiocyanate$ in rats. These results suggested that the transformation of biological activities of GF by means of processing may be due to the physico-chemical change of the constituents in GF by heating.