• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.597-602
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• 2011

Small black beans (SBB) were germinated up to 72 h at 23$^{\circ}C$, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of $L^*$ and increase of $b^*$ values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.919-926
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• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• Korean Chemical Engineering Research
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• v.58 no.4
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• pp.665-674
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• 2020

Low-frequency pressure fluctuations in an external-loop airlift reactor were investigated. Low-frequency pressure fluctuations could be measured by shooting videos about liquid levels in the four piezometric tubes which were installed at the lower and upper parts of the riser and downcomer using a cellular phone. The periodic characteristics of pressure fluctuations were proved by the calculation of their auto-correlation function and cross-correlation function. Even if the riser superficial gas velocity was constant, the riser and downcomer gas holdups as well as wall pressures were periodically changed due to the inertia of circulating liquid. In general, the intensity of pressure fluctuations increased with an increase in the gas velocity. When the unaerated liquid height was 0.04 m, the maximum period of pressure fluctuations was found at the specific gas velocity (0.14 ms^-1). It was because the maximum inertia of circulating liquid resulted from a reduction in the increasing rate of the liquid circulation velocity and a decrease in the volume of the effectively circulating liquid with an increase in the gas velocity.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.316-325
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• 2009

Adequate conditions of water content and aeration of container media are major environmental factors in the production of pot plant. This experiment was carried out to find optimum physical property of media for the production of small potted Ardisia in capillary mat irrigation system. The plant materials used in this experiment were Ardisia pusilla and Ardisia japonica. Seven substrates were formulated by blending perlite or fresh rice hulls at 20%, 40%, 60% (v/v) with sphagnum peat. Total pore space (TPS) increased by blending sphagnum peat with fresh rice hulls, but decreased by blending sphagnum peat with perlite. As fresh rice hull (FRH) and perlite content increased, air filled pore space (AFP) of substrate increased but container capacity (CC) decreased. Substrate blended with fresh rice hull was higher AFP than blended with perlite and the rate of increase was higher for FRH-containing substrate. As AFP increased, the $CO_2$ concentration in the pot decreased and the $CO_2$ concentration of substrate blended with FRH was higher than blended with perlite. The fresh and dry weight of Ardisia pusilla and A. japonica was the highest in the substrate contained 60% FRH, but the ratio of shoot dry weight to root dry weight was the lowest. The optimum total pore space, air-filled pore space, water holding capacity of substrate for the growth of Ardisia pusilla and A. japonica in the capillary mat irrigation system were 82.8%, 25.6%, and 57.2% respectively.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.289-295
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• 1999

Halotolerant microalga Dunaliella bardawil was reported to massively accumulate the ${\beta}$-carotene, which protects cells from excess light intensity. Maximum specific growth rate of 0.168/hr was achieved when cells were cultivated at 1 N NaCl, pH 8.0, light intensity 80 ${\mu}E/m^{2}/s$, agitation 70rpm. For the effectiv accumulation of ${\beta}$-carotene, ozone ro hydrogen peroxide was added to media which was irradiated with white fuorescent lamps with moderate light intensity of 250 ${\mu}E/m^{2}/s$. As a result, maximum volumetric content of ${\beta}$-carotene was 324 ${\mu}$g/㎖. The ${\beta}$-carotene extraction efficiency of vegetable oils was in the order of olive oil, sesame oil, rice brain oil, corn oil, and soy bean oil. Sonication and warming was effective in ${\mu}$-carotene extraction and finally 96.9% of ${\beta}$ could be extracted using olive oil.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.11
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• pp.3260-3268
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• 2009

A test apparatus has been fabricated to simulate chemical effect on head loss through a strainer in a pressurized water reactor (PWR) containment water pool after a loss of coolant accident (LOCA). Tests were conducted under condition of same ratio of strainer surface area to water volume between the test appratus and the containment sump. A series of tests have been performed to investigate the effects of spray, existence of calcium-silicate with tri-sodium phosphate (TSP), and composition of materials. The results showed that head loss across the chemical bed with even a small amount of calcium-silicate insulation instantaneously increased as soon as TSP was added to the test solution. Also, the head loss across the test screen is strongly affected by spray duration and is increased rapidly at the early stage, because of high dissolution and precipitation of aluminum and zinc. After passivation of aluminum and zinc by corrosion, the head loss increase is much slowed down and is mainly induced by materials such as calcium, silicon, and magnesium leached from NUKONTM and concrete. Furthermore, it is newly found that the spay buffer agent, tri-sodium phosphate, to form protective coating on the aluminum surface and reduce aluminum leaching is not effective for a large amount of aluminum and a long spray.