• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.245-252
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• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• Resources Recycling
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• v.30 no.1
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• pp.66-76
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• 2021

Electric arc furnace dust (EAFD) contains compounds, such as oxides and chlorides, including large quantities of Zn, Pb and Fe. An efficient and stable method for the extraction of metal elements from EAFD is the Rotary Kiln Process. This method is used to recover Zn in the form of crude ZnO (approximately 60%) via the addition of a reducing agent (coke, anthracite) and limestone (for basicity control) to EAFD. This process is commonly used in industry as well as in research and development. Currently, this method is used in many Korean commercial plants, producing approximately 150,000 tons of Crude ZnO per year. The majority of Zn is found in crude ZnO (approximately 76%). In addition components such as Pb, Cd, Sn, In, Fe, Cl, and F are present as oxides, chlorides, and alkaline compounds. This elements have an adverse effect on the zinc smelting process. Therefore, a refining process that eliminates these impurities is essential. In this study, we developed a process technology that efficiently separates Zn and Pb from byproducts (mainly chlorides). A bag filter was used to collect Zn and Pb generated during the dry purification process of crude ZnO. Pure components were recovered as metals or metal carbonate.

• Clean Technology
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• v.28 no.2
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• pp.103-109
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• 2022

Nd-Fe-B waste permanent magnet contains about 20~30% rare earth elements and about 60~70% iron elements, and the rare earth and iron components were recovered through sulfuric acid leaching and fractional crystallization. Oxidation roasting was not performed for separation and recover of the rare earth and iron elements. The leaching characteristics were confirmed by using as variables the sulfuric acid concentration and the mineral solution concentration ratio. Sulfuric acid leaching was carried out for 3 hours for each sulfuric acid concentration. The leached solid phase was characterized for its crystalline phase, composition, and quantitative components by XRD and XRF analysis, and the filtrate was analyzed for components by ICP analysis. With sulfuric acid leaching at 3M sulfuric acid concentration, neodymium compounds were formed, the iron content was the least, and the recovery rate was high. After the filtrate remaining after sulfuric acid leaching was subjected to fractional crystallization through evaporation and concentration, the neodymium component was found to be concentrated 7.0 times and the iron component 2.8 times. In this study, the recovery rate of waste permanent magnets through sulfuric acid leaching and a fractional crystallization method without an oxidation and roasting process was confirmed to be about 99.4%.

• Herbal Formula Science
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• v.19 no.2
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• pp.151-160
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• 2011

Objectives : The purpose of this study was to investigate Armeniacae Amarum Semen of poison and the Pragmatic significance of the processing method. Methods : We researched several books dealing with Armeniacae Amarum Semen of poison and the Pragmatic significance of the processing method. Results & Conclusions : Armeniacae Amarum Semen is sweet, bitter, warm and harmful in nature. It is known as moistening the lung to arrest cough, moistening the colon, to move the bowels and promoting digestion and curing dog bites. Armeniacae Amarum Semen has toxicity, decreasing toxicity of Armeniacae Amarum Semen is boiling, peeling or roasting. If Armeniacae Amarum Semen has two seeds in one apricot or has six-floral leaf, do not used for medicinal purposes.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.21-35
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• 2003

Cooking can be defined as the means displaying good edible foods at the table by enhancing the basic characteristics of foods through cooking and through cookery processes such as steaming, boiling, broiling, poaching, braising, roasting, frying, etc. In order to attain this goal, we have to apprehend the precise definition for the basic cooking methods and the taste. Base on this notion, this study try to show how cooking methods affect the taste and to present various cooking methods available to the characteristics of foods. Finally we hope this study will help understand how cooking methods affect the taste by analysing vaguely defined our taste into the elements having an influence on our senses of the taste.

• Journal of the Mineralogical Society of Korea
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• v.29 no.4
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• pp.167-177
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• 2016

Smectitic clays, occurring in Kırka and Bigadiç boron evaporite deposits formed in Miocene playa lake environment in Turkey, contain $LiO_2$ 0.02-0.21% and 0.16-0.30%, respectively, and boron tailings are also reported to contain $LiO_2$ 0.04-0.26%. Lithium in smectitic clays was identified to be retained in hectorite. The XRD results revealed that hectorite was contained in 25.7% and 79.7% of Kırka and Bigadiç deposit samples respectively. In this study, we selected a clay sample from each deposit with lithium content of ~0.18% and estimated extractable lithium by acid treatment and roasting method commercially applicable to lithium resources, such as lepidolite and hectorite. When 1 g of crushed clay (particle size less than $74{\mu}m$) was reacted with 200 mL of 0.25 M HCl solution, the amount of lithium dissolved increased with the increase of reaction time up to 10 hours for both samples. Reaction time longer than 10 hours did not significantly increased the amount of lithium dissolved. After 10 hours of reaction, 89% of lithium in the clay sample from the Kırka deposit was dissolved, while 71% of lithium was dissolved from the Bigadiç deposit tailing sample. 87% of lithium in the clay sample from the Kırka deposit was extracted and 82% of lithium was extracted from the Bigadiç deposit tailing sample by the roasting extraction method, where clays were leached after a thermal treatment at $1,100^{\circ}C$ for 2 hours with $CaCO_3$ and $CaSO_4$.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.185-195
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• 2022

To enable the widespread use of buckwheat and create novel consumer demands through improved food processing techniques, we compared the quality characteristics of roasted groats following different processing and brewing methods for common and tartary buckwheat. The various processing steps resulted in significant reductions in rutin content for both buckwheat species, while the quercetin content increased in the tartary buckwheat. The fully processed tea products showed dramatic differences in rutin content, which varied based on the buckwheat species, formulation, and brewing method. Tartary buckwheat contained an average of 61 times more rutin than common buckwheat. The tartary buckwheat variety, Hwanggeum-miso, was used to determine an optimal roasting temperature of 70-80℃. Finally, we suggest that consumers who want buckwheat tea rich in rutin would prefer hand-drip-extracted tea, while those who want tea with less bitterness, sweetness, and good flavor would prefer the cold-brewed method.

• Korean Journal of Plant Resources
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• v.35 no.4
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• pp.455-463
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• 2022

The effects of freeze-drying (FD), room-temperature drying (RD), and room-temperature drying after roasting (RDAR) on the volatile organic compounds (VOCs), sugar content, flavonoids, and antioxidant activity of Hallabong peel tea were tested. This experiment was conducted to collect a basic information for developing of peel tea. FD samples showed lower total soluble solids and VOCs than other drying treatments. RDAR samples showed a significant difference in VOCs and visual color of FD samples. The reduced VOCs in FD samples was caused by freeze drying treatment; identical VOCs composition of hallabong peel was detected from condensed ice of freeze-drying machine. Metabolomics analysis showed no difference among three drying treatments. In addition, antioxidant activity and total phenolic compounds were not significantly different from three different drying treatments. Thus, RD or RDAR is a suitable drying method for hallabong peel tea rather than FD method in terms of VOCs and economical reasons.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.