• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.934-938
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• 1995

Water soluble fractions (WSF) of wheat bran treated with thermal processes such as autoclaving, microwaving and extrusion were characterized to investigate the structural response of plant cell wall to thermal and mechanical energy. From the chemical analysis and gel filtration chromatography of WSF, gelatinization of starch was found to be the primary solubilizing mechanism of wheat bran, followed by the structural disintegration of fibrous non-starch cell wall materials. It was also found that extrusion process resulted in degrading relatively higher molecular weight non-starch polysaccharides from the cell wall. GC analysis of water soluble non-starch polysaccharides indicates that the arabinoxylan residues of cell wall are the most susceptible site to thermal treatments studied. In particular, the degrading degree of cell wall of wheat bran is the most significant for extrusion accompanying both high temperature and high shear.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.45-49
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• 1997

To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch(Amioca) was the highest and followed by those of PFP ＞Amaizo ＞ Amylomaize Ⅶ. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was $70{\pm}10^3cp$ which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to $70{\pm}10^3cp$ and then decreased. As maize starches were autoclaved at $121^{\circ}C$ with starch : water ratio (1:9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, cohesiveness, and hardness of gel after two times of autoclaving-cooling cycles was the highest. Gel properties was thus affected by the chain length of amylose rather than amylose content.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1119-1125
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• 1996

Physically modified rices were prepared by heat/moisture-treatment and its application for sikhe preparation was examined. The modified rice starch showed decreases in swelling, viscosity and enthalpies of gelatinization. But gelatinization temperature was increased by the treatment. The rate of saccharification for sikhe with the heat/moisture-treated rice autoclaved at 15 psi, $121^{\circ}C$ for 1 hr was twice higher than the untreated rice. Brix in sikhe of the untreated rice saccharified for 2 hrs was 8.2, whereas sikhe made with rice autoclaved for 1 hr was 8.7 only after 1 hour of saccharification. However. there was no difference in sugar composition analyzed by HPLC between both of them.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.181-194
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• 2001

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1, w/w) of both pine needle seasoning oil (PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to, suitable treating amount of PNSO was 2-3%(w/w) level. On organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was slickly, chewy rheology and texture were improved at PNSO treating cooked noodle. During 20-30 minutes after cooking, chewy characteristics was maintained the treating groups more than PNSO 2%(w/w). At the result, this PNSO treatin dried noodle samples were suitable at the institutional food service as well as dining hal1 for the case of large scale's kitchen work.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.55-60
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• 2012

The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at $121^{\circ}C$, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDSPAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.17 no.2
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• pp.195-201
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• 1995

This is a case report of calcifying aponeurotic fibroma occurred in the right pterygopalatine fossa & ramus area accompanied by adenoid cystic carcinoma of the right sublingual gland of a 44-year-old female. Calcifying aponeurotic fibroma is benign tumor, but it is characterized by poorly marginated, infiltrated growth pattern and a stubborn tendency to local recurrence, but there is no record of malignant transformation or metastasis, and surgical management should be conservative(excision and reexcision). Most cases been reported at the hands and feet, but no reported case occuring in the head region is found in the literature. Adenoid cystic carcinoma is a slow-growing infiltrative tumor with high recurrence rate, and it's treatment requires radical excisin and radiotherapy. Wide surgical excision of tumor, RND and partial resection of mandible were done. And then, immediate mandibular reconstruction was performed by means of reimplantaion technique after autoclaving of the resected bone.

• Corrosion Science and Technology
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• v.7 no.2
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• pp.85-91
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• 2008

By operation in aqueous environment at high temperature and pressure, the structural materials from Primary Heat Transport System (PHTS) cover with protective oxide films, which maintain the corrosion rate in admissible limits. A lot of potential factors exist, which conduct to degradation of the protective films and consequently to intensification of the corrosion processes. The existing experience of different nuclear reactors shows that the water chemistry has an important role in integrity maintaining of the protective oxide films. To investigate the influence of water chemistry (pH, O2 dissolved, $Cl^-$, $F^-$) on corrosion of some structural materials (carbon and martensitic steel, Zr and Ni alloys) and to establish the maximum permissible values, corrosion experiments by static autoclaving and electrochemical methods were performed. The experimental results allowed us to establish the contribution of the water chemistry in initiation and evolution of some accelerated corrosion processes.

• Economic and Environmental Geology
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• v.32 no.4
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• pp.373-378
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• 1999

An investigation was conducted to find out formation and is mechanism of kaolinite from pyrophyllite under hydrothermal conditions. First, a pyropyllite sample from the Heenam district, Korea, was activated by heat-treating at $400^{\circ}C$ for 3 hrs. The kaolinite powder was successfully obtained by subjecting the dried feedstock to autoclaving at $200^{\circ}C$, 15atm, pH<1 for 5days with addition of 17.4mol/l $AlCl_3$. Evidently, the $AlCl_3$ addition as a mineralizer strongly promoted incorporation of $Al^{3+}$ ion into pyrophyllite structure which was subdequently converted into kaolinite. It also indicated that the formation of octahedral feed solution. The final pH of the solution was decreased to ~0.3. The transformation reaction was not noticeably accelerated when 10wt% natural kaolinite was added as the seeds, suggesting that the transformation was not reconstructional, but substitutional type.

• Korean Journal of Microbiology
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• v.18 no.3
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• pp.148-152
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• 1980

The microwave of 2450 MHz, generated by a household cooking oven, was evaluated for its applicability to melt various rehydrated media and to remove dissolved oxygen from tubed media for anaerobic culture. The effect on the sterilization of E. coli in selective media was also evaluated. The following results were obtained. 10 The microwave oven was useful in saving time for melting media and in eliminating heat and combustion gas from the laboratory, which were inevitable by-products in the conventional flame method. 2) Dissolved oxygen could be removed without boiling over by exposing the tubes of anaerobic culture medium after putting them in a wire basket in a beaker with water. 30 The count of E. coli during the melting of MacConkey and EMB agar were similar to those treated with open flame. The microwave treatment was not considered a possible mean to replace autoclaving even in these selective media.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.05a
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• pp.77-80
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• 2005

The surface of concrete tiles is weak in moisture that it occurrenced efflorescence, but in the former study we found that it is possible to ensure moisture stability of concrete surface by autoclaving. So this study is to discuss the moisture stability and Physical Properties of high-strength glossy concrete according to time and temperature of autoclave curing. As the results, by increasing time and temperature of autoclave curing, compressive strength and surface hardness increased and glossiness decreased. In the case to 3 hour and $180^{\circ}C$ of autoclave curing, there is not effloescences in mosture stability test.