• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.735-740
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• 2014

The study investigated the roast color formation properties of ginseng upon soaking in threonine/sucrose solution followed by roasting. To determine operational parameters, including threonine concentration ($X_1$, 0.1~0.9%), sucrose concentration ($X_2$, 1.0~3.0%), and roasting temperature ($X_3$, $130{\sim}170^{\circ}C$), response surface methodology was applied to monitor color properties, including brown color intensity, Hunter's colors, and organoleptic color. Coefficients of determinations ($R^2$) of the models were above 0.8758 (P<0.05) in terms of brown color intensity and Hunter's color parameters. Brown color intensity of roasted ginseng extract was maximized in 0.70% threonine and 2.32% sucrose soaking solution under roasting conditions of 25 min at $166.03^{\circ}C$. a values of roasted ginseng were maximized in 0.74% threonine and 2.19% sucrose soaking solution under roasting conditions of $165.40^{\circ}C$. b values of roasted ginseng were maximized in 0.61% threonine and 2.28% sucrose soaking solution under roasting conditions of $159.16^{\circ}C$. The maximum organoleptic color score of roasted ginseng extract was 7.27 in 0.53% threonine and 1.01% sucrose soaking solution under roasting conditions of $146.96^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.604-609
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• 2003

In order to investigate the transfer rate of calcium into rice and the effect of soaking conditions-temperature (20, 30, 40, 50 and $60^{\circ}C$, $X_1$), calcium concentration of soaking solution (0, 250, 500, 750 and 1000 mg/L, $X_2$) and soaking time (5, 10, 15, 20 and 25 min, $X_3$), moisture absorption rate, hardness and calcium content of rice after soaking were analyzed. When the soaking temperature and time were increased the moisture absorption rate also increased (p<0.01). Quadratic and interaction effects on the moisture absorption rate among variables were highly significant, within 5%. The predictive model for moisture absorption rate $(Y_1)$ was as follows: $Y=16.14+0.78X_1+1.24X_3-0.23X_1{^2}+0.14X_2{^2}-0.42X_3X_1-0.38X_3{^2}\;(R^2=0.9123)$. Hardness was decreased as soaking time and temperature increased. Calcium contents of soaked rice increased as temperature, the calcium concentration of soaking solution and soaking time were increased (p<0.01). Also the interactive effect between soaking time and calcium concentration of soaking solution was high. The predictive model for calcium content $(Y_3)$ was as follows: $Y_3=470.80+110.87X_1+123.47X_2+52.29X_3-7.42X_1{^2}-14.87X_2{^2}-9.49X_3X_2-20.57X_3{^2}\;(R^2=0.9840)$. From the results in this study, if adults and children take 400 g of calcium enriched rice with 600 mg/kg and $700{\sim}900\;mg/kg$, respectively, they can expect to take more calcium than the recommended intake without other calcium reinforcing agents.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• Food Science and Preservation
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• v.5 no.2
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• pp.177-185
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• 1998

For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2$0^{\circ}C$ were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.

• Food Engineering Progress
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• v.15 no.4
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• pp.355-361
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• 2011

The separation conditions for the enhancement of isoflavone contents in soybean by soaking and germination were developed, and the fermentation conditions of Chungkukjang were optimized by using response surface methodology analysis. The high-yield of isoflavone production was obtained when the conditions of soaking and gemination were at 25.6$^{\circ}C$, 7 hr and 29.1$^{\circ}C$, 42.4 hr, respectively. Total isoflavone contents in soybean (Daepung) by treatment were increased from 1,012 ppm to 1,912 ppm. Also, the optimum fermentation conditions of Chungkukjang were determined 39.96$^{\circ}C$, 1.32% (inoulum size) and 42.4 hr, respectively. Isoflavone contents in Chungkugjang under the optimum fermentation conditions were 1.3 times higher than the control (1,960 ppm).

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.418-421
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• 2009

Effects of aqueous ammonia soaking to three annual plants (hemp woody core, tobacco stalk and corn stover) awere investigated to focus on the enzymatic saccharification characteristics change by this treatment. At two different levels of treatment ($90^{\circ}C$-16 h and $45^{\circ}C$-6 days), higher temperature treatment led to more enzymatic saccharification of cellulose to glucose by commercial cellulase mixtures (Celluclast 1.5L and Novozym 342 from Novozyme Korea). Difference among annual plants were significant. corn stover was the best response to enzymatic saccharification of cellulose and xylan by comercial enzymes all treatment conditions but tobacco stalk was the worst response to all of them. chemical composition or physical structure difference may brought this difference.

• The Korean Journal of Mycology
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• v.28 no.2
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• pp.67-72
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• 2000

The purpose of this study was to investigate the change of water content in mushroom substrate, paddy straw, and the mycelial growth of oyster mushroom by various soaking time. The water content of paddy straw was gradually increased as the soaking time was getting longer. These experiments also showed that the water content in the upper part of paddy straw was less than that of the low part. The mycelial growth was the good between 4 and 12 hours soaking treatment, showing faster growth and higher density in the lower part than the upper part. However we could not found any significant variation among 5 strains of oyster mushroom in the effects of the various soaking times and soaking part. The pH of the lower part substrates had a low pH compared with that of the upper part. When pathogens and mushroom mycelia were co-inoculated on paddy straw under various soaking conditions, the mushroom mycelial growth showed fast and high density according to the increase of the soaking time. The experiment related to water transport reveals that it is not easy to move into upper part, but only soaked part by adding water is available to absorb enough water. Old straw was much better than the straw new this year one for water absorption, mycelial growth and mycelial density.

• Food Science and Preservation
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• v.21 no.2
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• pp.175-180
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• 2014

This study was conducted to investigate the physicochemical quality properties of oriental melon pickles harvested after pollination (green and fully ripe period) and soaking (cured and ripened). After the increase of the pollination size of melon, at 21 days, melon had a strong yellowish color, but at 24 days, its tip was completely yellow. In addition, 21 days after 5 days soaking, the weights of the harvested melons were reduced. Since then, there were no remarkable changes in weight. At 27 and 30 days, the b values of the melons that were harvested showed no trace of influence by the number of days of soaking and ripening. The melons harvested after 24 and 27 days, and the oriental melon pickles, maintained a constant hardness and texture after five days of soaking. This result indicates that melons harvested between 15 and 27 days after pollination can be used for melon pickles. To produce high-quality melon pickles with a yellowish color and a chewy texture, melons harvested 27 days after pollination and then soaked and ripened in salt water for 15 days should be used.

• 한국전산유체공학회:학술대회논문집
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• 2008.03b
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• pp.397-400
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• 2008

A numerical analysis has been performed in this study to predict thermal behaviors of combined weapon systems in a large environmental tester. Also, temperature distributions of the materials of the system have been measured for the experimental conditions. The calculated thermal flow characteristics and the measured temperature distributions of the materials for the weapon systems have been analyzed to prepare for field tests in the environmental tester. The boundary conditions of the analysis are composed of inlet and outlet conditions of the environmental tester with various pressures and the limit of low temperature of -25$^{\circ}$C. The soaking time of the system in the environmental tester has been obtained by developed programs in this study to carry out the experiment in the predicted conditions.