• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.103-111
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• 1979

For the effective utilization of the coastal fish resources in Korea, an investigation on the optimum processing conditions and the quality of a textured fish protein concentrate similar to the texture of animal meat has been carried out with the fish meat of Alaska pollack and mackerel. A noodle shaped product was prepared with the fish meat paste after the adjustment of pH and salt content. The product was soaked in $96\%$ ethyl alcohol to produce textured fish protein concentrate and then dried. The processing conditions were estimated with the rehydration capacity of the textured fish protein concentrate(FFC). The quality of the final product was evaluated with chemical composition, sensory test and texture measurement. The optimum pH and salt content of the fish meat for the processing of meaty textured FPC were 7.5 and $1.0\%$ respectively. The most effective soaking conditions were as follows:soaking time, 40 min. ; temperature of alcohol, 5 to $20^{\circ}C$;amount of alcohol, 4 times the weight of tile fish meat paste, number of soaking in alcohol, 4 times. The alcohol remaining in meaty textured FPC could be removed effectively by forced air drying. The yield and the contents of protein and lipid in the meaty textured FPC from Alaska pollack were $19.9\%\;84.3\%\;and\;0.5\%$ and those from mackerel were $29.8\%,\;78.1\%\;and\;3.6\%$ respectively. The content of essential amino acid in the meaty textured FPC from Alaska pollack and mackerel was not inferior to that of beef, textured soybean protein and FAO pattern. Beef meat can be substituted with the meaty textured FPC up to $50\%$ in processing meat balls withoutanysignificantlossinthetaste, ordor and texture.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Journal of Korean Society of Forest Science
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• v.44 no.1
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• pp.26-35
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• 1979

Factors affecting the survival of out planted Cryptomena and Japaneses Cypress seedlings. (I) - Especially on the drying and water soaking duration ­ There are often the cases of poor survival percentage for the economic forest establishments of Cryplomeria japonica D. Don. and Chamaecyparis obtusa End. This study was carried out to investigate the survival factors of both 1-1 seedlings and Cryptomena cutting Seedlings by room drying conditions, day drying conditions, OED green water soaking treatment and drying duration at the forest nursery of Chonnam National University from February to September. 1979. The results are as follows: 1. From 11 a.m. to 3 p.m. fluctuation in then moisture contents(MC) rapidly decreased and M.C. fluctuation in indoor until 5 p.m. showed the same results with the amount of an hour fluctuation in outdoor. 2. M.C. fluctuations between OED green and non-treatment of these seedlings were silghtly different. 3. The survival percentage of OED green and non-treatment of seedlings were highly significant in the room drying conditions and the day drying conditions respectively The effects of water soaking treatment on rooting was negligible. The survival percentage of seedlings of OED green was higher than that of non-treatment. 4. Although survival percentage of Japanese Cypress was almost in accord with Cryptomena, the power of resistance to drying was lower m Japanese Cypress than m Cryptomeria. 5. Compared with Cryptomena seedlings the survival percentage of Cryptomeria cutting seedlings was higher and not influenced at all in case of being drying for two hours; but it was highly significant in interactions between the drying time and the water soaking time. 6. When Cryptomena and Japanese Cypress seedling become drying in indoor for four days, the survival percentage remarkably reduced after two days and also was highly significant among numbers of drying days.

• Food Science and Preservation
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• v.13 no.3
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• pp.344-350
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• 2006

Soaking and drying were studied for seven grains and legumes including glutinous rice, brown rice, glutinous brown rice, glutinous barley, Seoritae, Heuktae and red bean to improve taste of cooked mixed grams and make easy to cook then Seoritae and Heuktae showed the highest water absorption and the rest were in the order of glutinous barley, glutinous rice, milled rice, brown glutinous rice, brown rice, and red bean. In regards with water absorption index by soaking temperature, the higher the temperature showed, the more water absorption and the shorter time to reach the water absorption balance, the more grinding legumes. showed the more water absorption and the shorter time to reach to the water absorption balance. The soaked samples were dried at mom temperature $30^{\circ}\C,\;50^{\circ}\C$, and microwave 300 W, 700 W and 1000 W power. As a result 700 W drying method br microwave can dry samples in the shortest time without damage to the samples. Therefore, it was considered as the best pretreatment conditions for mixed stains to dry with 700 W microwave after one-hour soaking at $30^{\circ}C$.

• Food Science and Preservation
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• v.8 no.4
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• pp.379-384
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• 2001

This study was conducted to investigate the changes in quality of soybean sprouts grown by ozone treatment during storage. Soybean spouts were cultivated under conditions of ozone water watering after soaking in water (W/W), watering after soaking in ozone water (O/W), ozone water watering after soaking in water (W/O) and ozone water watering after soaking in ozone water (O/O). The ozone concentration in soaking of soybean and watering of soybean sprouts was 0.3 ppm, respectively. No significant difference in shelf-life between W/W soybean sprouts and ozone treated samples showed. But shelf-life of soybean sprouts stored in 0.01 ㎜ polyethylene film at 10$\^{C}$ and 20$\^{C}$ prolonged 4 and 2 days, respectively. The slow growth of total microbe in the ozone treated samples stored at 10$\^{C}$ was observed, whereas that of products at 20$\^{C}$ showed rapid growth during storage. However, no great difference occurred among samples in the changes of moisture, vitamin C and chlorophyll content during storage. Higher hardness of soybean spouts stored at 10$\^{C}$ and 20$\^{C}$ was kept in the O/W and W/O products. Color, flavor and overall acceptability evaluated by sensory teat during storage had higher scores in O/W products as compared to the other samples.

• Korean Journal of Medicinal Crop Science
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• v.3 no.3
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• pp.240-245
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• 1995

This study was conducted to find out environment conditions in order to increase of growth and yield of tuberlets in pinellia ternata (Thunb.) Breit. The optimal temperature conditions for the growth of tuberlets were good rather temperature fluctuations than constant one and the optimal photoperiod was a 6hr-photoperiod. The growth of tuberlets to the kinds and concentration of growth regulators was good for 0. lppm 2.4- D, 10ppm kinetin and 50ppm gibberellin treatment. In colchicine soaking treatment, the growth of tuberlets was bad, but bulblets formation was good for 0. 05% colchicine treatment for 48hr. -soaking. In colchicine dropping treatment, dry tuber yield was good for 0. 1% colchicine treatment with once dropping for one day.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.817-826
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• 2022

This study was conducted to determinean optimal soaking solution for inhibiting the texture softening of shrimp Litopenaeus vannamei pressured at high temperature (S-P/HT) in a retort, and also to optimize concentrations of 0.5% calcium chloride (CC) and 5.0% potato starch (PS) for preparation of a mixed solution (MS) and soaking time (ST) in the MS. On the basis of the results of expressible drip (4.6%), water holding capacity (95.1%), hardness (18.4 N/cm²) and sensory texture (7.2 score), the MS was found to be the optimal soaking solution for inhibition of texture softening under S-P/HT conditions, The concentrations of CC (X₁, %), PS (X₂, %), and ST (X₃, min) were selected as independent variables, and hardness (Y₁), springiness (Y₂) and sensory texture (Y₃) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 0.51%, 6.34%, and 364 min, respectively. Under the optimal conditions, the experimental values of Y₁, Y₂ and Y₃ were 18.3±0.8 N/cm², 4.4±0.3 mm and 7.7±0.2, respectively, which did not diffr significantly from the predicted values (P>0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of S-P/HT using CC-PS were suitably fitted.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.335-340
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimated with the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. The amount of salt diffused through radish was increased with increasing the salt concentration and soaking temperature. While the instantaneous stress, equilibrium elastic solid content and viscoelastic constants of radish were decreased as salt concentration and soaking temperature increased, the stress relaxed fast. Viscoelastic constants as well as the diffusivity were influenced by salt concentration more than by soaking temperature. The rheological equations for the predictable stress changes of radish after immersed in the salt solution at various conditions (temperature, salt concentration and impure salt) were suggested as a function of time.

• The Plant Pathology Journal
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• v.36 no.5
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• pp.476-490
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• 2020

The parasitic weed, Orobanche crenata, is one of the most devastating constraint for faba bean production in Mediterranean regions. Plant host defense induction was reported as one of the most appropriate control methods in many crops. The aim of this study was to elucidate the effect of salicylic acid (SA) and indole acetic acid (IAA) on the induction of faba bean resistance to O. crenata under the field and controlled experimental conditions. Both hormones were tested on two contrasting faba bean genotypes: Giza 843 (partially resistant to O. crenata) and Lobab (susceptible) at three different application methods (seed soaking, foliar spray, and the combination of both seed soaking and foliar spray). Soaking seeds in SA or IAA provided the highest protection levels reaching ~75% compared to the untreated control plants. Both elicitors limited the chlorophyll content decrease caused by O. crenata infestation and increased phenolic compound production in host plants. Phenylalanine ammonia lyase, peroxidase, and polyphenol oxidase activities were stimulated in the host plant roots especially in the susceptible genotype Lobab. The magnitude of induction was more obvious in infested than in non-infested plants. Histological study revealed that both SA and IAA decreased the number of attached O. crenata spikes which could be related to specific defense responses in the host plant roots.