• Food Science and Preservation
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• v.12 no.4
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• pp.367-371
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• 2005

This study analyzed the extraction condition for large-scale extraction process to be used industrially. The total sugar content of 5-year Red ginseng in viewpoint of the ginseng materials was highest by $32\%$ and it of 5-year Keumsan ginseng was $31\%$. Therefore 5-year Keumsan ginseng was used by test sample. The next extraction condition, that is the total sugar content of the internal white among the parts of ginseng, the extraction efficiency under the condition of optimal temperature $80^{\circ}C$ and optimal extract time 6hrs, was highest. And the amount of total sugar extracted from ginseng treated with protease, ${\alpha}-amylase$ and cellulase was increased about $20\%$. Total sugar recovery in methods of alcohol concentration $70\%$ and freezer-dry method was highest.

• Journal of the Korean Geotechnical Society
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• v.39 no.7
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• pp.39-48
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• 2023

Over 100 countries have conducted research on experimental testing methods to assess the frost susceptibility of soils. This study aims to prevent structural damage caused by frost heave. Notably, the United States and Japan, which encompass cold regions such as Alaska and Hokkaido, have actively pursued frost heave research. Through laboratory investigations and field applications, standard testing methods and criteria for evaluating frost susceptibility have been established. However, these methods are complex and their engineering explanations are vague. This study closely compares and analyzes the frost-susceptibility testing methods proposed by ASTM and JGS, considering temperature conditions, specimen size, freezing direction, and drainage conditions. By conducting this comparative analysis, this study aims to shed light on the similarities and differences between the two methods. Furthermore, based on the findings, this study proposes future research guidance for refining frost-susceptibility testing methods and criteria.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.216-224
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• 2002

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145$\^{C}$) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155$\^{C}$. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140$\^{C}$.

• Food Science and Preservation
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• v.13 no.2
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• pp.180-185
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• 2006

Prunus mume has been used as a Korean medicine. It is effective in treating diarrhea and an abdominal pain. This experiment was carried out to optimize extraction conditions of prunus mume flower tea and to analyze volatile compounds. Three kinds of samples treated with fresh, freeze dry, and shade dry, were used, and prunus mum flower tea was manufactured by the mixed ratio of green tea and prunus mume flower. The result was valued by the Hunter's value, flavor and taste. The optimum conditions of extraction time and temperature were 3 min and $80^{\circ}C$ respectively. Sensory evaluation shows that optimum ratio was adaptive 90% green tea with 10% prunus mume flower. The major volatile compound in prunus mume flower was benzaldehyde.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.406-410
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• 2005

This study was conducted to establish the efficient protocols of the germination and cryopreservation of dehisced Korean ginseng seeds for long-term germ­plasm conservation. $GA_3$ and BA treated on seed for 24 hr facilitated germination at 5 and $10^{\circ}C$. Germination percentage of desiccated seeds was decreased under moisture content (MC) of below $7.2\%$. Dehisced ginseng seeds were dried under airflow of laminar floor cabinet and seed drying room. The high levels (more than $90\%$) of germination after cryogenic exposure were obtained after drying under vertical airflow of laminar floor for 12-30 hours (MC $10.6{\~}7.2\%$). Decrease in germination percentage of ginseng seeds due to desiccation damage and freezing injury was observed at MC of below $7.2\%$ and of above $12.1\%$, respectively. Therefore, MC of ginseng seeds need to be controlled with a range of $8{\~}10\%$ to avoid damages from both desiccation and freezing.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.103-108
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• 2019

This study was conducted to select the optimal extraction method of codonopsis lanceolata saponin. To investigate the lancemasides content depending on each extraction method, various extractions were performed: reflux (methanol and butanol), hot water, as well as ultrasonic bath (40 kHz; continuous irradiation/interval irradiation) and ultrasonicator (20 kHz) extractions. From the result, the overall lancemasides content were the highest in ultrasonic bath (MeOH; continuous irradiation) extraction, followed by ultrasonic bath (water; continuous irradiation)>ultrasonic bath (MeOH; interval irradiation)>ultrasonicator (MeOH)>hot water>MeOH reflux>BuOH reflux extractions in that order. Sample drying method prior to ultrasonic bath extraction was more effective shade drying than freeze drying. Effective duration and temperature of extraction was 2 hr at $64^{\circ}C$. And ingredient change diverted from aster saponin Hb to lancemasides was identified by extraction condition such as extraction time and temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.352-362
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• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.

• International Journal of Highway Engineering
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• v.12 no.2
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• pp.99-106
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• 2010

Until now, the thickness design of anti-freezing layer has been empirically conducted using the frost depth determined from the freezing index. This approach cannot consider the structural properties of anti-freezing layer, which can cause the over-design of pavement structure. This paper presents results of structural evaluation of anti-freezing layer using the Falling Weight Deflectormeter (FWD) deflections. The FWD testing was directly conducted on top of the subbase layer located at the embankment, cutting, and boundary area of each section. It is observed from this testing that the center deflections of pavement structure with anti-freezing layer are smaller than those without anti-freezing layer. The deflection reduction rates are 15~55% in the embankment, 11~64% in the cutting, and 2~38% in the boundary, respectively. It was also found that the use of antifree zing layer enables to reduce the Surface Curvature Index (SCI) values up to 24 percent. Fatigue lives show that pavement structure with antifreezing layer are about two times higher than the those without anti-freezing layer. This fact indicates that the anti-freezing layer should be considered as a structural layer in the asphalt pavement system.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.345-351
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• 1996

Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.175-184
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• 1989

Kinetics of ascorbic acid and browning that may use on the optimization of food dehydration were evaluated. Banana was chosen for this as the representative test material. We have described the destruction of ascorbic acid and browning as first and zero order reactions. The temperature dependence between two reactions were conducted with Arrhenius equation. Finally we have operated SPSS computer programs reapeatedly that we found very dose value of the parameter between result of ascorbic acid and browning. The attained Kinetic models were well prepared for the value of result experiments and the models may use on optimization for dehydration progress. Destruction rate of ascorbic acid and browning rate were low at initiation of progress, increased to show maximum at the low moisture on mid-progress and then decreased gradually. Freeze drying showed the most constant quality of product in this case.