• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.491-501
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• 2015

This study examined the satisfaction level and effects of after-school program cooking activities in children of multicultural families. A total of 135 children of general and multicultural families from 3th to 6th grades and their 11 teachers were surveyed, and 75 multicultural family children underwent a cooking activity program. Children of multicultural families showed higher participation in cooking activities than other Korean children. Children of multicultural families wanted to be involved in cooking activity programs after school more than other Korean children. These children also showed a higher rate of wanting to cook Korean foods compared to children of general families. Regarding reasons for participating in cooking activities, 'I think I'm glad to be served delicious food' response was the most common. Children of multicultural families showed higher participation in cooking activities than children of general families. Regarding school life changes, children of multicultural families were found to be less picky of foods in general as well as kimchi and vegetables. In conclusion, cooking activity programs for children of multicultural family showed beneficial effects on diet and understanding of Korean culture.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.122-125
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• 1980

The mechanism of cooking barlay (naked and covered barley) was investigated. Cooking properties of both naked and covered barley were similar. At higher cooking temperature of above $110^{\circ}C$, a browning reaction occurred and no terminal point of cooking was observed. The cooking rate followed the equation of a first-order reaction. The activation energies of cooking temperatures below $100^{\circ}C$ and above $100^{\circ}C$ were about 19,500 and 9,500 cal/mole, respectively. The cooking process of barley comprised two mechanisms: At temperatures below $100^{\circ}C$ the cooking rate is controlled by the reaction rate of barley constituents with water, and at temperatures above $100^{\circ}C$, it is controlled by the rate of diffusion of water through the cooked portion toward the interface of uncooked core in which the reaction is occurring.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.108-117
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• 2011

The purpose of this study was to analyze the association between educational environment (physical environment of cooking institutes and curriculum) and satisfaction with learning of students at local cooking institutes. Self-administered questionnaires were distributed to 300 student enrolled at cooking institutes located in Pohang and Gyeongju, and a total of 265 were usable. Collected data were statistically analyzed using SPSS 12.0 by frequency, factor, reliability, t-test and Duncan's multiple range test. The results can be summarized as follows. Most of the subjects were enrolled at cooking institutes to learn Korean and Western cuisine. There were significant differences in learning according to institution, facility, method and instructor. There were also significant differences in learning according to gender, age, education, and attended classes. Based on the results, the physical environment of cooking institutes contributed to learning in the students, but the operation system also needs to be improved. However, study was limited in sample size and area, the results can-not be generalized.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.44-54
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• 2020

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.441-454
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• 2022

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.121-124
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• 2009

This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar$^{TM}$. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.29-41
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• 2020

Biodiesel is a clean energy resource that can replace diesel as fuel, which can be used without any structural changes to the engine. Vegetable oil accounts for 95 percent of the raw materials used to produce biodiesel. Thus, many problems can arise, such as rising prices of food resources and an imbalance between supply and demand. Most of the previous studies using waste cooking oil used waste cooking oil from a single material. However, the waste cooking oil that is actually collected is a mixture of various types of waste cooking oil. Therefore, in this study, biodiesel produced with mixed waste cooking oil was supplied to an agricultural single-cylinder diesel engine to assess its potential as an alternative fuel. Based on the results, the brake specific fuel consumption (BSFC) increased compared to diesel, and the axis power decreased to between 70 and 99% compared to the diesel. For emissions, NO_x and CO₂ were increased, but CO and HC were decreased by up to 1 to 7% and 16 to 48%, respectively, compared to diesel. The emission characteristics of the mixed waste cooking oil biodiesel used in this study were shown to be similar to those of conventional vegetable biodiesel, confirming its potential as a fuel for mixed waste cooking oil biodiesel.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1101-1108
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• 2018

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.209-214
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• 2009

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.53-57
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• 2010

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. But, the seafood cooking drips are easily contaminated because of its rich nutrients, and their color are very dark. This study was conducted to investigate the effect of gamma irradiation on the quality of seafood cooking drips including Hizikia fusiformis, Enteroctopus dofleini, and Thunnus thynnus. The Hunter's color values (L, Brightness) of H. fusiformis, and T. thynnus were increased with increasing irradiation doses, showing becoming bright. The crude protein content and crude lipid content were increased by gamma irradiation. These results indicated that gamma irradiation increased extraction efficiency of available compounds in cooking drips.