• Culinary science and hospitality research
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• v.18 no.4
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• pp.266-276
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• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.410-416
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• 2003

Three varieties of soybean were acidified by soaking in two kinds of vinegar which were persimmon vinegar and brewed vinegar. Chemical properties of soaking solution and physical and organoleptic properties of soybean during soaking at room temperature for 8 days were studied. The soybeans were acidified in vinegar solution at room temperature for 8 days. The results showed that soybean weight was rapidly increased until first two days and then gradually increased thereafter. Increase in total acidity and sugar concentration and decrease in pH of vinegar solution were also measured during initial soaking stage. The changes in pH and acidity were more significant in brewed vinegar than those in persimmon vinegar, The L values of persimmon vinegar solution after soaking the soybean were relatively lower than that of brewed vinegar. The a values of the vinegar solution used for black beans were increased while that of the vinegar solution used for white beans were decreased, The flavor and texture of acidified bean in persimmon vinegar were more soft and less benny than those acidified in vinegar. However sourness of the acidified beans in persimmon vinegar was much softer higher to those values of brewed vinegar.

• Korean Journal of Materials Research
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• v.21 no.6
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• pp.347-351
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• 2011

Hydroxyapatite (HAp) powders with different crystallinities were synthesized at various calcination temperatures through the co-precipitation of $Ca(OH)_2$ and $H_3PO_4$. The degradation behavior of these HAp powders with different crystallinities was assessed in a simulated body fluid solution (SBF) for 8 weeks. Below $800^{\circ}C$, the powders were nonstochiometric HAp, and the single HAp phase was successfully synthesized at $800^{\circ}C$. The degree of crystallinity of the HAp powders increased with an increasing calcination temperature and varied in a range from 39.6% to 92.5%. In the low crystallinity HAp powders, the Ca and P ion concentrations of the SBF solution increased with an increasing soaking time, which indicated that the low crystallinity HAp degraded in the SBF solution. The mass of the HAp powders linearly decreased with respect to the soaking time, and the mass loss was higher at lower crystallinities. The mass loss ranged from 0.8% to 13.2% after 8 weeks. The crystallinity of the HAp powders increased with an increasing soaking time up to 4 weeks and then decreased because of HAp degradation. The pH of the SBF solution did not change much throughout the course of these experiments. These results suggested that the crystallinity of HAp can be used to control the degradation.

• 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 Korean Ceramic Society
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• v.22 no.2
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• pp.63-67
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• 1985

$BaTiO_3$ and $SrTiO_2$ were mixed with the mole ratio of 36:65:50, 50: 50 and 65:35 and then heated at 110$0^{\circ}C$~130$0^{\circ}C$ for 1~64 hrs. The solid state reactions and dielectric properties were investigated as a function of amount of solid solution. Activation energy of solid solution decreased with increasing amount of $BaTiO_3$ due to fast diffusion of $Ba^{2+}$ ions. Dielectric constants increased with increasing the soaking time at 125$0^{\circ}C$and 130$0^{\circ}C$ and Curie Temperature shifted to higher temperature with increasing the soaking time at 125$0^{\circ}C$ and 130$0^{\circ}C$. It attributes to the am-ount of solid solution and grain growth, Dielectric constants decreased and Curie Temperature shifted to lower temperature due to decreasing polari-zability.

• Journal of Bio-Environment Control
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• v.1 no.2
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• pp.169-174
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• 1992

This experiment was carried out to investigate the possibility of practical use of intermittent soaking system(ISS) in hydroponicaly growing tomato. There were four treatments which were NFT, Aeroponics, and ISS with 10 and 15 minute soaking intervals. 1. Plant height is highest in NFT, but main root length is longest in ISS. While stem diameter and leaf number were not significantly difference. 2. Fresh and dry weight were heavier in NFT than those of other systems at early growth stage, but the heavier in ISS system, the growth more develop. 3. In 43 days after treatment, the number of flowerlet was largest in aeroponics, and then ISS and NFT in order. Fruit weight per plant was also heaviest in aeroponics. 4. Average yield per plant were 1929.1g in aeroponics, 1475.2g in ISS with 10 minute soaking interval, 1276.2g in NFT and 1084.8g in ISS with 15 minute soaking interval. 5. Average fruit number per plant were 11.0 in aeroponics, 9.7 in NFT, 8.3 in ISS with 15 minute soaking interval, and 7.7 in ISS with 10 minute soaking interval. Average fruit weight were 192.9g in aeroponics, 172.4g in ISS with 10 minute soaking interval, 134.0g in NFT and 126.0g in ISS with 15 minute soaking interval. 6. Average fruit length was longer in aeroponics and ISS with 10 minute soaking interval than in the NFT and ISS with 15 minute soaking interval. Average fruit width was similarly wider in NFT, aeroponics and ISS with 10 minute soaking interval than in ISS with 15 minute soaking interval.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Transactions of the Korean hydrogen and new energy society
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• v.33 no.4
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• pp.330-336
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• 2022

In order to evaluate the possibility as a separator in alkaline water electrolysis, the high temperature characteristics were evaluated by measuring the membrane resistance and durability of 5 types of commercial anion exchange membranes in 7 M KOH solution and at 80℃. The membrane resistance of AEM membrane measured in 7 M KOH solution and at 80℃ had a lower value of about 8-24 times compared to the other membranes. The durability of AEM membrane tested with the soaking time in 7 M KOH solution and at 80℃ showed a very good stability and that of FAAM40 and FAAM75-PK showed secondly a good stability. The thermal stability with the soaking time in 7 M KOH solution and at 80℃ of FAAM40 and FAAM75-PK membrane analyzed by thermo-gravimetric analysis showed a good stability compared to the other membranes.

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