• Korean Journal of Plant Resources
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• v.20 no.5
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• pp.398-403
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• 2007

This study was carried out to enhance germination of the seed by different immersion temperatures(15, 20, 25, 30 and $35^{\circ}C$) and times(1, 6, 12, 18, 24, 36 and 48 hours) in Cryptomeria japonica that is a major plantation species in the southern Korea. Optimum germination temperature was between $20^{\circ}C$ and $25^{\circ}C$, and the lowest germination was observed at $35^{\circ}C$ Moisture absorption increased with increasing immersion time as a whole and was high at $30^{\circ}C$ and $35^{\circ}C$. Initial moisture absorption rate was highest at $30^{\circ}C$ whereas was lowest at $15^{\circ}C$ Moisture absorption rate constant was also high at $30^{\circ}C$ and $35^{\circ}C$, however, it was relatively low at $15^{\circ}C$ and $20^{\circ}C$ Germination was the highest when the seeds were immersed for 48 hours at $30^{\circ}C$. In mean germination time(MGT) the seeds immersed for 48 hours at $30^{\circ}C$ did not differ from non-treatment, while the others showed higher values than non-treatment. Consequently, germination could be enhanced and MGT was kept by optimum immersion temperature and time.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.116-122
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• 1990

In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at $30^{\circ}C$, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.584-589
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• 2000

In order to inhibit rot of soybean sprouts, presoaking treatments of soybeans with various solutions were studied. Optimal soaking time was 20min and citric acid, chitosan, GFSE(Grapefruit seed extract) were more effective. Most of presoaking treatments decreased the rot ratio of soybeans considerably, and didn't decrease germination ratio of them compared to control. Particularly GFSE, chitosan and phosphate buffer were effective. Presoaking treatments besides ethanol showed increased weight and yield of soybean sprouts compared to control, and particularly chitosan treatment increased yield of 67%, weight of 6.9% and length of 9.5% of soybean sprouts compared to control. Presoaking treatments decreased total microbial count of soybeans and rot of soybean sprouts during cultivation.

• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.381-387
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• 2009

Enhancing enzymatic saccharification of corn stover by aqueous ammonia soaking pretreatment was investigated on chemical compositional changes and enzymatic hydrolysis characteristics. At three different levels of aqueous ammonia soaking temperature and time ($140^{\circ}C$-1 h, $90^{\circ}C$-16 h and $50^{\circ}C$-6 days), higher temperature and shorter treatment time led to more xylan and lignin removal based on overall composition analysis and carbohydrate compositional analysis. More xylan and lignin removal in higher temperature treatment led to higher enzymatic saccharification of cellulose and xylan to monosaccharide by commercial cellulase mixtures (Celluclast 1.5L and Novozym 342 from Novozyme, Denmark).

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.289-293
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• 1989

During soaking of soybeans in water at $4^{\circ}C{\sim}98^{\circ}C$, the volume gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures and showed a highly positive correlation with weight gain, which indicated that the volume increase of soybeans was basically due to the diffusion of water. The activation energies for the volume increase were changed at $40^{\circ}C$. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at $4^{\circ}C-60^{\circ}C$. The z-value to reach 50% hydration was $50^{\circ}C-55^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Proceedings of the Membrane Society of Korea Conference
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• 2000.07b
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• pp.111-121
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• 2000

• the MEAT Journal
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• s.34 winter
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• pp.48-59
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• 2007

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat, immersed for 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE L*- and b*-value of immersion treatments were significantly decreased as marination time increased, but CIE a*-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.38 no.3
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• pp.202-208
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• 2002

Test fishing was carried out utilizing a coastal pot-fishing boat from IS March to 7 April 2002 and the results obtained are summarized as follows ; 1. Mean catches(Number of sea eels) according to the soak time of 3 hours, 6 hours and 12 hours were 44.6, 60.0 and 83.3, and CPUE(Number of catch / 10pots·hour) were 2.5, 1.7 and 1.1 respectively 2. Catch difference between over 24 hours and 48 hours was 11.3% and 3.3% between over 48 hours and 72 hours. 3. In the test fishing, by-catches were so low(1.5∼3%) until 12 hours of soaking time passed By-catches were increased according to the soaking time addition on the over 24 hours of soaking time. The bait effect for sea-eel seems to be diminished as soon as the casting started and there was big difference in proportion to bait size and freshness.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.83-89
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• 1995

Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at $32^{\circ}C$ and $15^{\circ}C$. The pH of soak-treated rice-doenjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of $32^{\circ}C$, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the $30{\sim}50$ days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. And, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.