• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.632-638
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• 1997

To develop the Instant Nuroong-gi in a short reconstitution time, we made puffed Instant Nuroong-gi samples and investigated their physicochemical characteristics. The Nuroong-gi was prepared using a Japonica variety with three different cooking conditions: steam cooker(process A), pressure cooker (process B) and cabinet cooker(process C). The Instant Nuroong-gi is produced by adding water to the Nuroong-gi which is broken into the size of 0.5~1.0cm. The amount of the added water is 40% of the weight of the broken Nuroong-gi. And it was puffed at 160~17$0^{\circ}C$ for 30 secands. The water binding capacity of Instant Nuroong-gi samples was 7.2 at process A, 6.5 at process B and 6.6 at process C. The total sugar content of Instant Nuroong-gi samples in hot water reached at the highest level at 3-minute cooking time. Through the sensory evaluation by a panelists, we discovered that Instant Nuroong-gi prepared by a steam cooker showed the highest roasted nutty taste, hardness, stickiness and overall acceptability. And Instant Nuroong-gi prepared by a pressure cooker showed the highest color, clearness, and roasted nutty flavor. Correlation coefficients between overall acceptability and other sensory attributes of Instant Nuroong-gi indicated that hardness had the most significant correlation to sensory evaluations. When we compared the results of color test with those of sensory evaluation of Instant Nuroong-gi prepared by three different cookers, we discovered that panelists preferred yellow Instant Nuroong-gi prepared by a pressure cooker. We found some morphological properties of Instant Nuroong-gi as a result of the comparison of the crystalization by a X-ray diffraction analysis and the observation of the shapes by a the scanning electron micrographs.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.3
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• pp.60-67
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• 2014

Exhaust system used in toilet and cooking place of high riser public house is roof fan of two basic types : natural roof ventilator and natural/forced roof ventilator. Natural/forced roof ventilator has a motor in the rotary shaft. There are many high riser public house in Korea. These buildings were not viewed as being major contributors to exhaust pollutants producted in indoor. It was because many engineers thought that exhaust in high riser building depend on stack effect. This study investigates on stack pressure determined by exterior pressure and the difference pressure control in exhaust stack used in high riser public house. This paper focuses mainly on the effect of the time interval for power supply of motor installed in roof fan with function of natural wind velocity and of exhaust air volume of toilet. It is observed there are higher exhaust efficiency than the existing natural roof ventilator.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.329-338
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• 2008

This study investigates the effects of cooking utensils and jujube(Zizyphus jujuba Mill. cv. Dongzao) paste on the quality characteristics of yakbab. Yakbab samples prepared with jujube paste were divided into a control(yakbab with 0% of jujube paste) and the groups with jujube paste added. The samples prepared with jujube paste were divided into JY1(yakbab with 2.60% of jujube paste), JY2(yakbab with 4.27% of jujube paste), JY3(yakbab with 5.88% of jujube paste), JY4(yakbab with 7.43% of jujube paste) and JY5(yakbab with 8.94% of jujube paste). The moisture content and the color score of pressure cooker treatment have higher than those of the pot. The moisture contents of JY2 and JY5 samples increased as compared to the other samples. The L(lightness) value scores of all samples with jujube paste added were higher than those of the others. Hardness, springiness and cohesiveness of JY4 sample showed higher than those of the control. Higher scores for color, moistness, mouth feel, sweet taste and overall taste were found in JY4 products as compared to the other samples.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.163-174
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• 2017

This study aimed to make stock for purpose of reducing visual image, and the stock was used with two-spotted cricket as general food material of edible insects. According to the results, color value was darkest and brownest with increased boiling time, salinity and $^{\circ}Brix$ increased significantly (p<0.001). With increased boiling time, pH and moisture content was the lowest. In the total content of free amino acids was highest in 45 min with boiling time. The quantitative descriptive analysis of two-spotted cricket stock was evaluated, which was the strongest with increased boiling time, and acceptance test was best results in TCS45. Therefore, it was possible to produce stock with excellent sensuality which was used by high-pressure method for 45 in making a two-spotted cricket stock. It was judged that making insects food can reduce visual aversion as stock. So, the possibility of food ingredient was identified so that two-spotted cricket led to the increase of domestic interests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.442-449
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• 2017

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.142-149
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• 1999

Moisture absorption rate of rice according to the soaking time was higher at $25^{\circ}C$ than 4$^{\circ}C$ and the op-timum soaking time was 1hr at $25^{\circ}C$. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2004.05a
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• pp.848-851
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• 2004

This paper studied a method for minimizing the noise level emitted from range hoods. Range hoods were used for discharging various hazardous materials generated during household cooking to the outdoors, thus preventing them from being diffused through rooms in the house since they are the main cause of air pollution within dwellings. This study assumed that static pressure was not applied at the discharge outlet of the range hood. As such, the range hood was installed on the wall without the use of a connecting duct or other connectors attached to its discharge outlet. The vibration having the greatest influence on the noise level was determined by measuring the vibration at the front side of the hood where the acoustic omission was at its maximum. A method was then proposed to reduce the noise by simply suppressing the vibration at the vibrating part.

• Journal of Forest and Environmental Science
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• v.29 no.2
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• pp.125-130
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• 2013

An attempt was made on pulp production from the fast growing plant, Acacia hybrid to determine the total yield, screened yield, Kappa number, and fibre morphology of organosolv Acacia hybrid pulp. Uniform-sized chips were taken to undergo pulping in a digester with five different concentrations of ethanol, 50%, 60%, 70%, 80% and 90% (v/v) with 1 M of sodium hydroxide as catalyst. All chips were digested in a temperature-controlled digester with constant amount of water added and temperature of $185^{\circ}C$ with the duration of three hours cooking time and correspond pressure 1.1-1.2 MPa. It was observed that increasing of ethanol concentration has led to pulp yield increment and decreased in the degree of delignification at the same time. This study was aimed to focus on the effect of the varied concentration of organic solvent towards the pulp yield and its relationship with Kappa number and pulp yield.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.2
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• pp.103-108
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• 2009

Local exhaust system used in toilet and cooking place of low-rise public house installed roof ventilator at terminal of stack. There are many high riser public houses in Korea. These buildings were not viewed as being major contributors to exhaust pollutants producted in indoor. It was because many engineers thought that exhaust in high riser public house depends on stack effect. But Neutral pressure level represents in a terminal of stack with air tightness for the best exhaust efficiency. Thereby, lower floors have the worst indoor air quality. This paper focuses mainly on the exhaust efficiency improved by roof fan with motor installed in high riser public house. It is observed there is higher exhaust efficiency than the existing natural roof ventilator.