• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1716-1723
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• 2014

This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.122-127
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• 1999

Quality changes of Korean ginseng on microwave drying were determined in terms of water activity, crude protein, crude lipid, crude ash, dielectric properties, content of sugar, ginsenoside composion, microstructure. Korean fresh ginseng were subjected to four different processing : 3 min microwave drying and 2 min holding-24 hrs drying (MWI), 5 min microwave drying and 2.5 min holding-24 hrs drying (MW2), 3 min microwave drying and 2 min holding-12 hrs after hot air drying for 12 hrs drying at $45^{\circ}C$ (MWH1), 5 min microwave drying and 2.5 min holding-12 hrs drying after hot air drying for 12 hrs at $45^{\circ}C$ (MWH2), Water content was decreased 14.33% without shrinkage and water activity was 0.57 after microwave drying. Permittivity was increased as water content increased. As temperature increased, permittivity was increased until $40^{\circ}C$ and fast decreased over $40^{\circ}C$. Content of ginsenoside for MW1 and MW2 was higher than that of MWH1 and MWH2. Data of free sugar showed that there was no significant difference in each treatment. The MW2 dried ginseng showed a more compact structure than the MWH2 ginseng.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.305-312
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• 2014

The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. There was change of single breadth that some carbonization occurs according to rise of processing temperature and crude ash content rises relatively, and crude protein and crude fat content had hardly changed and moisture content decreased. The solid elution rate of the herbal teas appeared by 0.18~0.27% (w/w), it increased as puffing temperature rises. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones. Benzopyrene content happened difference in B(${\alpha}$)P content according to processing temperature, raw material by 0.18~0.24 ppbs.

• Proceedings of the KAIS Fall Conference
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• 2007.11a
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• pp.386-389
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• 2007

본 논문은 $TiO_2$(Degussa, P-25), 바인더(A-9540) 그리고 용제의 배합비율을 바꾸어 코팅액을 제조하여 금속판에 코팅한 후, 고농도의 IPA를 주입하여 분해효율을 고찰하였다. 고형분 함량 비율 변화에서는 $TiO_2$ 함량은 증가하고 바인더가 감소할수록 좋은 효율을 보였고, 용제는 ethanol과 MEK 두 가지 중에 MEK의 분해효율이 좋았다. 용제(MEK)함량 비율 변화에서는 일정량의 용제가 있을 경우 분해효율이 좋았고, 용제함량이 낮아질 경우 코팅액 점도가 높아지고 건조 후에는 표면이 갈라지는 현상을 보였다. 결국, 용제함량 비율 변화는 바인더 함량 실험에도 영향을 주어 1.75:0.25:10일 때 가장 좋은 분해효율을 보였다.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• The Korean Journal of Pharmacology
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• v.22 no.2
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• pp.128-134
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• 1986

To determine the relationship between hydrochlorothiazide-induced diuretic action and cyclic nucleotides, the effects of hydrochlorothiazide (5 mg/kg, i.v.) on the renal tissue level of cyclic nucleotides and the renal adenylate cyclase and guanylate cyclase activity were investigated. Hydrochlorothiazide elecitied the maximal diuretic effect between 10 and 20 min after the injection of drug. The increased urine flow and urinary electrolytes excretion returned to the control levels 60 min after the injection of drug. 5 and 15 min after drug administration the cAMP level of renal tissue was significantly decreased, but 60 min after the cAMP level was not different from the control level. The cGMP level of renal tissue was not affected by hydrocholorothiazide. Hydrochlorothiazide $(5\;{\times};10^{-4}\;M)$ inhibited the renal adenylate cyclase but not affected the renal guanylate cyclase. These results suggest that cAMP may be involved in the renal action mechanism of hydrochlorothiazide and the involvement of cGMP is uncertain.

• Journal of Mushroom
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• v.19 no.4
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• pp.329-335
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• 2021

This experiment was conducted to investigate the changes in freshness parameters and determine the optimal UV-B irradiation conditions for each storage period for Heuktari, an oyster mushroom cultivar, grown under LED lightNo significant changes were observed in the CO₂ and O₂ content until day 12 of storage; however, after day 15, the CO₂/O₂ ratios were higher in the UV-treated groups than in the untreated groups. No color difference was observed between the UV-treated and untreated groups. In all UV-treated groups, hardness decreased over time; however, the group irradiated for 15 minutes showed higher hardness values than those of the untreated group. The UV-irradiated group showed higher ergosterol content than did the untreated group, and scanning electron microscopy revealed that mushroom cell wall destruction increased with increased UV treatment time. Overall, these findings confirmed that UV-B irradiation increased the ergosterol content of Heuktari but decreased its freshness and negatively impacted other storage characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.20
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• pp.69-73
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• 1975

Jinheung rice seeds ranging from 5.6 to 14.7 percent of water content were X-irradiated from 1.5 to 25 kR in vacuum and then immediately hydrated in either oxygen- or nitrogen-bubbled water at around 19$^{\circ}C$ for 12 hours. Results, as reported in terms of reduction of $M_1$ seedling height and survival, sterility and $M_2$ mutation frequency, indicate that the post-irradiation oxygen effect in very dry seeds was conspicuous; the seedling height and the survival were drastically reduced, and the sterility and the mutation frequency were increased in super dry seeds.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.77-81
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• 1986

The water sorption isotherms of individual insoluble components of corn starch, isolated soybean protein (ISP) and casein and their binary mixtures of corn starch-lSP and corn starch-casein were measured and analyzed. BET monolayer values and Smith plot parameters from the results of sorption isotherms were calculated by mass balance concept . The comparisons between experimental and predicted values resulted in an error of 2.29% for equilibrium moisture content and an error of 2.95% in monolayer value for the mixture 50% corn starch-50% ISP. On the other hand , for the mixture 50% corn starch-50% casein the errors were 2.66% and-5.34%, respectively.