• Textile Coloration and Finishing
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• v.11 no.5
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• pp.30-37
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• 1999

The extracts drawn out from Artemisia princeps by water was concentrated. Using this concentrate the silk and the cotton fabrics were dyed, and they were measured with the K/S value, surface color and mordant quantity in order to evaluate the dyeability and the antimicrobial activity. The results are as follows; 1. The K/S value of the silk fabric was much higher than that of the cotton fabric. And the color yield of the dyed silk fabric was most efficient for the premordanting method. 2. The surface colors on the dyed fabric depended heavily upon mordants used or mordanting methods. For all cases, the value of the dyed fabric was generally dark. For the Cr-mordant among various mordants, the chroma produced clear and the color difference was distinct when using the Fe-mordant. 3. On the other hand the amount of absorbed mordant in the silk fabric was larger than that of the cotton fabric. And the Cu-mordant was most efficient. 4. The color fastness was significantly improved when mordants were added. Cr-mordant improved best in all of the dry cleaning, wet cleaning and perspiration fastness. Iron and abrasion fastness showed over 4-5 grade regardless of any mordant. And light fastness was best in Cu-mordant. 5. The Cu-mordant showed the greatest antimicrobial activity in both of mordant treat silk and cotton fabrics.

• Textile Coloration and Finishing
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• v.12 no.3
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• pp.183-191
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• 2000

The dyeing of silk fabric with chinese scholar tree extract was investigated. The colorant was extracted with distilled water, and concentrated under reduced pressure, and, finally spray-dried. The optimum temperature and dyeing time for the dyeing of silk with the scholar tree extract was $60^\circ{C}$ and 60 minutes respectively. In mordant dyeing, pre-mordanting method was most effective for color yield, and 1~2 % of mordant concentration was acceptable. Fastness of the dyed silk fabric to laundering and rubbing was shown to be good, but fastness to light, dry cleaning, and perspiration were varied with used mordants.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.751-758
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• 2012

This study examined the optimum conditions for producing Jeung-pyun in a faster and efficient way by replacing Takju (traditional way) with a chemical leavening agent for fermentation using dry rice powder instead of wet rice powder. The optimum amount of leavening agent for Jeung-pyun was examined by comparing the moisture content, spring ratio, pore ratio, texture, color value, scanning electron microscopy images and appearance characteristics of Jeung-pyung (con) prepared using traditional fermentation method with those prepared with 4, 5, 6, 7, 8% of the chemical leavening agent. As a result, the 6% leavening agent-added Jeung-pyun showed closest quality results with the traditional Jeung-pyun, and was most preferred. Therefore, 6% leavening agent is the optimum amount for making Jeung-pyun.

• Textile Coloration and Finishing
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• v.32 no.2
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• pp.89-95
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• 2020

In this study, the efficacy of Amaranth(Amaranthus spp. L.) as a natural dye resource was investigated for wool fabrics. It is known that a large amount of flavonoid and anthocyanin colorant are contained in leaves and stems, as well as red flowers. The optimum condition of dyeing was 1.3% of dye concentration(o.w.b.) at 100℃ for 60 minutes, resulting the K/S value, 23.43 and R Munsell color on the wool fabrics. Al, Fe, Zinc and Titanium were used as a mordant. The mordant improved the dye uptake, regardless of the mordant type and mordant method. The pre-mordanting method was more effective than the post-mordanting method. Al pre-mordanted fabric showed the highest K/S, 30.02. Light fastness and washing fastness were high in grades 4-5 and 5, and rubbing fastness was good in grades 4 and 4-5 in dry condition, but low in grades 2-3 and 3 in wet condition. The dry cleaning fastness was excellent in all 5 grades. However, the alkaline perspiration fastness ratings were low in grades 2-3 and 3. The results show Amaranthus spp. L. colorant can be used as a functional natural dye for wool fabrics.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.261-270
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• 1985

This study was carried out he effects of water activity on the nonenzymatic browning reactions of dry milk powders. Samples (Dry Whole Milk DWM, Nonfat Dry Milk NFDM) stored at $55^{\circ}C$ were analyzed for $O_2,\;CO_2$ and $H_2O$ by Gas chromatographic method. The brown color which developed from the Maillard reaction was also measured by a reflective spectrophotometer. And linear regression equations and the correlation coeffcients were determined for $O_2,\;CO_2$ and brown color vs. storage, and the results are as follows. The amount of brown and off-flavor development increase as the water activities increase about 0.44 Aw during storage. Both DWM and NFDM milk products show a plateau in water absorption between the 0.33 and 0.44 water activities. DWM produced more browning than NFDM which may be partially due to the carbonyl amine reaction. The $CaCl_2$ solution may exude a water activity lower than 0.44 and varies greatly with temperatures. Oxygen is depleted as brown color development.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.10-20
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional fresh juice extract dyeing. Three kinds of leaf powder colorants were prepared by freeze drying method with or without deep freezing as pre-treatment: one powder colorant from fresh leaf juice with deep freezing; two kinds of powder colorant from fresh leaves with and without deep freezing. Their dyeing properties and storage stabilities were studied and compared with the traditional fresh juice extract dyeing. The presence of indigo in the powder colorants was confirmed by UV/Visible absorption spectra. They showed absorption peak at 602nm which was same with indigo absorption peak. Dyeing was done at low temperature around 6$^{\circ}C$. All three powder colorants produced B colors on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants from leaves gave higher color strength than the powder from leaf juice. The powder colorant prepared from leaves with deep freezing was the most stable for long term storage as its color and color strength were not changed after 360 days. So, this was used for further dyeing to study the effects of concentration and repeat dyeing on color strength and colorfastness. Fastnesses to dry cleaning and rubbing were fairly good above 4 rating. Further study is needed to improve light fastness. It was concluded that the leaf powder colorant with deep freezing could be used as a substitute for traditional juice extract dyeing at all seasons.

• Food Science and Preservation
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• v.16 no.6
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• pp.869-874
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• 2009

We aimed to develop a new salting method to improve the quality of Dombaegi. The changes in quality characteristics of Dombaegi during salting using different salting methods (dry and brine salting) and salting pressures (vacuum and atmospheric pressure) were investigated. Moisture content was highest in Dombaegi prepared by brine salting under atmospheric pressure. Salt content was greater when salting was conducted under vacuum compared with atmospheric pressure. Water-holding capacity and water activity were higher under vacuum pressure than at atmospheric pressure and after dry salting compared with brine salting. Color change varied greatly when Dombaegi samples salted at atmospheric pressure and under vacuum were compared, and was affected more by dry salting than brine salting. Springiness was higher after salting under vacuum, and in dry conditions. The results showed that dry salting under vacuum provided better quality characteristics compared with other methods. Therefore, salting under vacuum was the optimal salting process.

• Fashion & Textile Research Journal
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• v.5 no.4
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• pp.399-407
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• 2003

The natural dyeing of silk fabric with Purple-Fleshed Sweet Potato (PSP) was investigated. The colorant was extracted with distilled water, and the color difference (${\Delta}E^*$) was increased with increasing the amount of PSP in extraction. The proper temperature and time for the extracting of colorant with PSP were $60^{\circ}C$ and 60 minutes. The optimum temperature, time and pH for the dyeing of silk with extracted PSP were $60^{\circ}C$, 60 minutes and pH 4 respectively. In various mordanted methods, the color difference values of post-mordanted silk fabric were higher than those of pre- and simultaneous-mordanted method. And the wide range of colors( GY, Y, YR, R, RP) were obtained according to various mordants, mordanting methods and mordant concentrations. Light colorfastness of the mordanted silk fabric was improved. Laundering colorfastness, dry cleaning colorfastness and perspiration colorfastness were shown to be good.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1623-1629
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• 2014

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.

• Journal of the Korean Society of Costume
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• v.56 no.1 s.100
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• pp.143-149
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• 2006

For the purpose of standardization and practicability of natural dyeing, the mordanting and dyeing properties of Acorn Shell was studied. Appropriate extraction, dyeing and mordanting condition of Acorn Shell were determined, and the effect of mordanting method on dye uptake and color fastness of dyed fabric was investigated. The maximum absorbance of Acorn Shell solution was at 287.5nm and 294nm. The pH effect was stable in the color difference changes. The optimum temperature to extract Acorn Shell was during 1 hour in $60^{\circ}C$. The effective dyeing temperature and time of silk were $80{\sim}100^{\circ}C$, 1hour. The silk fabrics dyed with Acorn Shell appeared yellow-brown. K/S value of dyeing fabrics was increased by mordant treatment. K/S value of post-mordanting was higher than pre-mordanting. Mordanting treatment attected color change of the dyed silk. In the case of Acorn Shell light fastness of appeared more than 3-5grades by post-mordanting. Abrasion fastness of appeared more than 3-5grades. Perspiration fastness of appered more than $3{\sim}5grades$ by mordant treatment but Cu mordant treatment was $2-5{\sim}4grades$. Dry-cleaning Fastness appered more than 4 grades except Cu mordant treatment. These fastness improvement were generally effective for mordant treatment, specially Al, Sn, Cr.