• Title/Summary/Keyword: 침지속도

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Mass Transfer during Salting and Desalting Processes of Chinese Cabbage (배추의 염절임 및 탈염 공정중 물질이동)

  • Kim, Dong-Kwan;Kim, Myung-Hwan;Kim, Byung-Yong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.3
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    • pp.317-322
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    • 1993
  • The diffusion phenomena of water, solid and reducing sugar in Chinese cabbage during salting (5$0^{\circ}C$, 25% salt solution) and desalting (5$0^{\circ}C$, distilled water) were investigated. Water loss and solid gain during salting were rapid in the first 6hrs and then almost leveled off. After 24hrs of salting, water loss and solid gain in 100g of initial wet Chinese cabbage were 33.35g and 6.26g respectively. Moisture content was changed from 94.29% to 83.11% during 24hrs of salting. The reducing sugar concentration was also changed from 29.2 mg/$m\ell$ to 6.5mg/$m\ell$, which was linearized as a function of the square root of salting time and showing that Y=30.1841-5.0269√t. After 24hrs salting, water gain and solid loss during desalting were rapid in the first 4hrs and then increased linearly. After 12hrs of desalting, the water gain and solid loss in 100g of initial wet Chinese cabbage were 20.82g and 9.14g respectively. The amount of solid loss after 12hrs desalting was higher than that of solid gain after 24hrs salting due to the diffusion of solute presented initially in the Chinese cabbage during salting and desalting. The concentration of salt in Chinese cabbage after 12hrs desalting was 2.98% which was a suitable salt concentration for the preparation of Kimchi. At this time, the concentration of reducing sugar was only 1.6mg/$m\ell$. The linear regression equation of reducing sugar concentration during desalting was Y=6.7854-1.5992√t.

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The Characteristic of Different Cultivar of Okra (Abelmoschus esculentus) under the Plastic House Condition in Jeju Island (제주지역에서 오크라 무가온 재배에 따른 품종별 특성)

  • Kim, Chun-Hwan;Ahn, Yul-Kyun;Seong, Ki-Cheol;Lee, Jin-Su;Song, Uen-Young;Kim, Seong-Cheong;Moon, Doo-Kyong
    • Journal of Bio-Environment Control
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    • v.20 no.1
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    • pp.40-44
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    • 2011
  • This study was conducted to develop method of producing okra in the plastic house and the 11 cultivar of okra were planted in plastic house for selecting proper cultivar in Korea. As result of observing growth, commercial cultivar germinated better than wild collected. The germination rate in 'No 1', 'No 4' and 'No 5' were better than in 'No 2' and 'No 3'. The plant height of 'No. 4', which is one of wild collected, showed biggest plant height moreover 'Greensode'. The numbers of node, which could indicate to set fruit, showed 4.2~6.5 per plant in most cultivar and 'No 2' and 'No 5' could yield more than others. 'Greensode' was planted in plastic house for finding out suitable planting method. The seeds were soaked could germinate 100% and those were taken 8 days for germinating but control seeds needed 15 days to germinate. The yield of 'Greensode' which was planted in $45{\times}75cm$ with planted 3 and 4 per hill could best produce in plastic house.

Effect of $GA_3$ on Germination of Perilla frutescens var. acuta KUDO under High Temperature (고온에서 $GA_3$처리가 자소의 발아에 미치는 영향)

  • Lee, Joong-Ho;Kwon, Ji-Wung;Lee, Seung-Yeob
    • Korean Journal of Medicinal Crop Science
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    • v.9 no.3
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    • pp.198-204
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    • 2001
  • $GA_3$ treatments for seeds of Perilla frutescens var. acuta Kudo were evaluated as a means of improving the percent germination, and the interactions of $GA_3$, mulching, and sowing depth on seedling emergence were investigated in late sowing. Percentage germination of seeds treated with different concentration of $GA_3$ was the most effective in 100 ppm treatment for 24 hours. The germinability according to the seeds soaking time was not significantly different over 12 hours in 100 ppm $GA_3$. At high temperature $(25^{\circ}C\;and\;30^{\circ}C)$, percentage germination was significantly increased in 100 ppm ${GA_3}$ treatment. In late sowing (1th or 15th May), seedling emergence was significantly higher in 100 ppm $GA_3$ treatment than nontreatment, and that was significantly increased when the seeds treated with 100 ppm $GA_3$ were mulched with 10 mm rice hull after molding with 5 mm soil depth.

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Effect of Hot Water Treatment Times on Moisture Absorption and Germination of Albizzia julibrissin Seeds (열탕처리시간이 자귀나무 종자의 수분흡수 및 발아에 미치는 영향)

  • Seo, Byeong-Soo;Kim, Sun-Young;Park, Woo-Jin;Choi, Chung-Ho
    • Korean Journal of Plant Resources
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    • v.20 no.4
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    • pp.267-271
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    • 2007
  • This study was carried out to examine optimal hot water treatment time in Albizzia julibrissin seeds. Germination and moisture absorption characteristics among intact seeds, immersed seeds for 24 hours in distilled water and hot water treated seeds were surveyed. As result, treated seeds showed a highly significant difference with intact and immersed seeds (p<0.0l). Especially, treated seed for 2.0 minutes represented the highest percent of germination (PG). But mean germination time (MGT) did not have significant difference between non-treatment and treatments (p=0.502). Germination speed and germination performance index showed similar tendency with PG. In percent of moisture absorption (PMA) and moisture absorption rate constant (MARC) treatments had higher values than non-treatment whereas 2.0 minutes treatment was lower than non-treatment in initial moisture absorption rate (IMAR). In relation between germination properties and moisture absorption characteristics, all properties except MGT among germination properties had high correlations with PMA and MARC ($r=0.854{\sim}0.931$,p<0.01) whereas IMAR didn't have correlation.

Kinetic Studies on Hydration of Traditional and High-Yielding Rice Varieties (일반쌀 및 다수확 쌀의 수화속도)

  • Lee, Soon-Ock;Kim, Sung-Kon;Lee, Sang-Kyu
    • Applied Biological Chemistry
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    • v.26 no.1
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    • pp.1-7
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    • 1983
  • The hydration of two japonica(Akibare and Milyang 15) and four indica(Milyang 30, Suweon 287, Suweon 294 and Iri 342) rice varieties was investigated in terms of mathematical rate equation. The hydration rate at temperatures of $4{\sim}32^{\circ}C$ was examined by a weighing method. The absorption of water was directly proportiponal to the square root of the hydration time(t) and was described by the diffusion equation: $1-\bar{M}=(2/\sqrt{\pi})(S/V)\;\sqrt{Dt},\;where\;\bar{M}$ is dimensionless moisture ratio, S/V is the surface-to-volume ratio and D is diffusion coefficient. The average D value was given by the Arrhenius relation: $D=D_0\;\exp(-E_a/TR)$. The activation energy was $4{\sim}5kcal/mole$. The rice samples could be classified into three groups based on hydration kinetics: Milyang 30-Suweon 287; Akibare-Milyang 15; and Suweon 294-Iri 342.

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Water Absorption of Naked Barley Kernels Differing in Pearling Degrees (정맥 수율별 쌀보리의 수분흡수)

  • Park, Sung-Hee;Kim, Kwan;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.21 no.5
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    • pp.601-605
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    • 1989
  • Water absorption of the major kernels(7 and 10mesh sizes) of naked barley differing in pearling degrees at $25-50^{\circ}C$ was investigated. The time to reach equilibrium moisture content was reduced by half upon removal of over 20% of the outer layer of the kernel. Water absorption rate and diffusion coefficient of naked barley of 5% pearling degree at $40^{\circ}C$ were faster about 1.5 and 2.8 times than those of unpearled one. The activation energy of hydration for unpearled naked barley was 11.5kcal/mole, which was decreased by approximately 0.4kcal/mole upon increasing the pearling degree by 5%.

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열처리 채소의 MAP에 적합한 포장재 구명

  • 강준수;조학래
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.04a
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    • pp.142.2-142
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    • 2003
  • 본 연구에서는 풋고추, 대파와 깻잎에 물리적인 장해를 주지 않고 저장성을 향상시킬 수 있는 열처리 조건을 설정하고, 열처리한 채소의 MAP에 적합한 포장재를 검색하기 위한 실험을 수행하였다. 대파를 55$^{\circ}C$ 온수에서 1분 침지하고, 풋고추와 깻잎은 5$0^{\circ}C$ 온수에서 10초와 5초 각각 침지하면 저장 중 관능적 품질이 비열처리한 대조구보다 우수하게 나타났다. 열처리한 채소의 호흡속도는 비열처리 채소에 비하여 30~45%정도 상승하였다. 열처리 채소의 MAP에 적합한 포장재를 검색하기 위하여 기체 투과도가 서로 다른 포장재 LDPE, CPP, PD900, MPD2055, SM60에 열처리한 채소를 포장한 후 1$0^{\circ}C$에서 4주간 저장을 하였다. 포장 표면에 5mm의 구멍을 뚫은 대조구와 핀홀이 있는 SM60은 저장 2주 이후 부터 중량감소가 심하게 일어났다. 깻잎은 포장내부의 $CO_2$ 농도가 높게 유지되는 CPP에 포장할 때, 저장 2주부터 $CO_2$ 장해로 인하여 표면의 갈변과 연화가 심하게 일어났으며, 풋고추는 저장 3주부터 표면의 색상이 약간 붉은 색을 나타내기 시작하였다. 열처리 풋고추와 깻잎을 MDPE 포장에 저장을 하면 각각 저장 4주와 3주까지는 시장품질의 한계선으로 신선도가 유지되었다. 그러나 대파는 포장 내부의 $CO_2$ 농도가 높은 CPP에 포장할 경우 발근이 억제되며 저장 4주까지 시장품질 이상을 유지하였다.

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Leakage of Sugars, Amino Acids and Protein from Differently - Aged Seeds of Sesame, Welsh Onion and Lettuce (퇴화처리에 따른 참깨, 파, 상추 종자의 당, 아미노산, 단백질 누출)

  • 이석순;홍승범
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.40 no.4
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    • pp.407-412
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    • 1995
  • Experiments were conducted to obtain information on separation of nonviable seeds from seed lots by the nondestructive ways. Seeds of sesame, welsh onion and lettuce were artificially aged at 90% relative humidity and 45$^{\circ}C$ to get different seed qualities. The relationships between seed quality and leakage of total sugars, amino acids, and proteins into soaking water were determined to know a possibility of grading seeds. Dead seeds of lettuce leaked significant amounts of total sugars, amino acids, and proteins, while high quality seeds leaked negligeable amounts of total sugars and some of amino acids and proteins. Dead seeds of welsh onion leaked significant amounts of amino acids and some total sugars and proteins, while high quality seeds leaked negligeable amounts of these compounds. Sesame seeds leaked little total sugars, amino acids, and proteins regardless of seed quality.

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Water Addition Ratio Affected Texture Properties of Cooked Rice (취반 가수율에 따른 품종별 쌀밥의 텍스쳐 특성)

  • 이수정
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.5
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    • pp.810-816
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    • 1996
  • This study was conducted to measure the hydration characteristics at $20^{\circ}C$ and investigated the effect of water to rice ratio(v/w) on the texture properties of cooked rice of ten different varieties based on maturity. Water absorptions during soaking were completed between 30min and 35min at $20^{\circ}C$. The ranges of equilibrium moisture content were between 0.3247g $H_2O/g$ dry matter and 0.3577g H201g dry matter. During the cooking process, the water content of cooked rice increased 6~7% with increased the ratio of water to rice from 1.4 to 1.6(v/w). The hardness(H) of cooked rice decreased, while the stickiness(-H) and -H/H ratio increased with increased ratio of water to rice.

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Effect of Steeping Time of Waxy Rice on the Firming Rate of Waxy Rice Cake (찹쌀의 침지시간을 달리하여 제조한 찹쌀떡의 노화속도)

  • Kim, Kwan;Lee, Yong-Hyun;Park, Yang-Kyun
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.264-265
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    • 1995
  • The effect of steeping (0, 6, 12, 18, 24, 30 hours) waxy rice on initial firmness and the firming rate of waxy rice cake were studied. The firming rate was decreased by 11%, 15% and about 35% by steeping the waxy for 6hrs, 12hrs and 18hrs or longer, respectively.

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