• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.251-261
• /
• 2009

In vitro physiological functions such as jack bean (Canavalia ensiformis) urease inhibitory activity and retarding effect of glucose/bile acid of Aloe vera gel concentrated by the optimized DIS (Dewatering Impregnation & Soaking) process conditions were examined. Urease inhibitory activity of DIS aloes ranged from 84.6 to 94.4%, which was similar to or higher than 86.3% of fresh aloe. Also, urease inhibitory activity of DIS aloes was maintained at initial levels after heat treatment (90$^{\circ}C$, 10 min.) and drying treatment (freeze or hot air drying). Urease inhibition pattern from Lineweaver-Burk plot indicated general non-competitive inhibition, and inhibition constants ($K_{IE}$ and $K_{IES}$) of DIS aloes were 41-149 and 87-163 $\mu$L/mL, respectively. DIS(glucose) and DIS(polyethylene glycol) exhibited the highest retarding effect of glucose and bile acid. Their retarding effects were about 1.6 and 1.8 folds higher than that of fresh aloe after 0.5 and 1 hr of the dialysis, respectively. Conclusively, the above in vitro physiological functions of Aloe vera gel concentrated by DIS process suggested that aloe products treated with DIS would have the potential benefits for protection against Helicobacter pylori and reduction of blood glucose and cholesterol levels.

• Korean Chemical Engineering Research
• /
• v.53 no.6
• /
• pp.682-689
• /
• 2015

A two-step process was investigated for pretreatment and fractionation of rice straw. The two-step fractionation process involves first, soaking rice straw in aqueous ammonia (SAA) in a batch reactor to recover lignin-rich hydrolysate. This is followed by a second-step treatment in a fixed-bed flow-through column reactor to recover xylo-oligomer-rich hydrolysate. The remaining glucan-rich solid cake is then subjected to an enzymatic process. In the first variant, SAA treatment in the first step dissolves lignin at moderate temperature (60 and $80^{\circ}C$), while in the second step, hot-water treatment is used for xylan removal at higher temperatures ($150{\sim}210^{\circ}C$). Under optimal conditions ($190^{\circ}C$ reaction temperature, 30 min reaction time, 5.0 ml/min flow rate, and 2.3 MPa reaction pressure), the SAA-hot-water fractionation removed 79.2% of the lignin and 63.4% of the xylan. In the second variant, SAA was followed by treatment with dilute sulfuric acid. With this process, optimal treatment conditions for effective fractionation of xylo-oligomer were found to be $80^{\circ}C$, 12 h reaction time, solid-to-liquid ratio of 1:12 in the first step; and 5.0 ml $H_2SO_4/min$, $170^{\circ}C$, and 2.3 MPa in the second step. After this two-step fractionation process, 85.4% lignin removal and 78.9% xylan removal (26.8% xylan recovery) were achieved. Use of the optimized second variant of the two-step fractionation process (SAA and $H_2SO_4$) resulted in enhanced enzymatic digestibility of the treated solid (99% glucan digestibility) with 15 FPU (filter paper unit) of CTec2 (cellulase)/g-glucan of enzyme loading, which was higher than 92% in the two-step fractionation process (SAA and hot-water).

• Journal of the Korean Geotechnical Society
• /
• v.15 no.5
• /
• pp.125-139
• /
• 1999

It is difficult to evaluate the shear strength of weathered residual soils because of the difficulties of undisturbed sampling. In this study, a sampling device, direct shear box with shoe, was developed in order to get undisturbed samples easily for direct shear tests, and undisturbed samples could be successfully obtained. Through direct shear tests on undisturbed samples, the shear strength was evaluated with the variation of saturated conditions. In order to consider the effect of disturbance on the shear strength, a static compaction device was developed, and then it was found that undisturbed samples show greater shear strengths than the disturbed ones under natural water contents and similar strengths to the ones under soaked conditions. Further, the shear strength evaluated from direct shear tests was compared with the result of triaxial tests on undisturbed samples, and soaked strengths of the former were similar to the latter. As the result of stability analyses on an actual failed slope, it was found that the shear strength can be evaluated reasonably using direct shear box with shoe.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.19
• /
• pp.7-13
• /
• 1975

In other to determine the optimum condition for the alkali digestibility test, the milling degree of samples,the concentrations of potassium hydroxide,the temperature and the length of time for soaking were discussed.The results obtained from these experiment are summarized as follows; 1.Over 90 minute-milled samples in a new test tube miller showes the stable alkali digestibility values. 2.The optimum conditions for the alkali digestibility test were shown as 1.8 percent for the simultaneous treatment of Indica and Japonica varieties,1.4 percent or below for only Japonica and/or soft group varieties,and 2.2 percent of KOH for only Indoca and/ot hard group varieties provided the temperature and soaking time were fixed at \;30^{\circ} and 18 hours respectively.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.2
• /
• pp.272-277
• /
• 2018

This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, $0.6{\times}10^{-2}N$, and $65^{\circ}C$ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid $1.0{\times}10^{-2}N$, and temperature of water $65^{\circ}C$. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.2
• /
• pp.221-224
• /
• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.44 no.3
• /
• pp.288-295
• /
• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• Applied Biological Chemistry
• /
• v.35 no.6
• /
• pp.437-442
• /
• 1992

In order to develop color of potato chip made from Superior variety and Irish Cobbler variety, various conditions on NaCl and $CaCl_2$ contents, heat treatment and soaking time were applied. The content of reducing sugar decreased by $30{\sim}40%$ in blanching without NaCl and $CaCl_2$. In NaCl soaking case, reducing sugar content decreased by $15{\sim}30%$, however, partial colorization was appeared that the sample turned to brown. In the sample that were soaking in NaCl solution and heat treated, reduction of reducing sugar was 40% and desirable time for heat treatment was 5 min and 7 min. In the sample treated $CaCl_2$ solution, reduction of reducing sugar was $25{\sim}30%$ and then color was not acceptable. In the sample soaking $CaCl_2$ solution and heat treated, reducing sugar content rapidly by 50% and the color development was the most ideal.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.2
• /
• pp.393-397
• /
• 2012

This study developed a rapid egg-salting method using a temperature change in NaCl solution under pressure. The permeation effects(PEs) of NaCl into eggs at ambient pressure were analyzed 1) after soaking them in 20, 30, or 40%(w/v) NaCl solution at $50^{\circ}C$ and 2) after soaking in 20~40% concentrations(w/v) of NaCl solution at $4^{\circ}C$ immediately after soaking at $50^{\circ}C$ for 1 hr(temperature change method; TCM). Under permeation conditions(40% NaCl solution with TCM), the PE of NaCl into eggs at various pressures(4.0~7.0 MPa) was determined. The PE improved with increasing NaCl concentration and pressure. In 40%(w/v) NaCl solution, the PE was more rapid with TCM(0.70% for 2 hr) than without TCM(0.60% for 2 hr). At 7.0 MPa pressure, the PE was more rapid with TCM(1.66% for 15 min) than without TCM(1.40% for 15 min). These results suggest that the TCM-induced contraction of the egg membrane improved the PE. Therefore, we believe that the development of a rapid salting method for seasoning eggs is possible with the TCM.

• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.581-587
• /
• 2014

The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.