• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.238-243
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• 1994

Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100 mesh of size particle and extracted oily compounds by reduced pressure steam distillation . The rest part was reextracted and concentrated and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components . The components of non-polar lipd was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6and 26.1%, respectively. linoleic acid was distinctively abundant (63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existence . With the result of oxidation , palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.233-239
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• 1992

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in panicle size of rice flour. The water contents of rice f1ours and Packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples of P, whereas coarser f1ours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas mat of C increased as the particle became coarser. L value of C was higher than that of P in me same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas mat in C increased as the particle became finer. According to me sensory evaluation, the appearance of C was more acceptable man that of P, whereas the texture of P was more acceptable than mat of C. There were no significant differences in overall quality among P and c and Packsulgis made by 60, 100 mesh rice f1our had higher acceptability than others.

• 한국연소학회:학술대회논문집
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• 2000.12a
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• pp.202-211
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• 2000

Characteristics of the fuel injection and entrainment of the primary air of gas burner have been investigated. Primary air flow rates that entrained by gas streams play major role to control the performance of the partially premixed combustion. Pressure distributions of mixing tube assembly are studied as major parameter for increasing the primary air flow rates. Buoyancy-effect burner is proposed as one alternative to improve the pressure distribution. Buoyancy effect caused by metal ring placed around the flame holes reduces pressure of the entrance of the mixing tube and that, entrained air flow rates are increased.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.883-888
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• 2008

Various effluents generated in cooking processes contribute a great deal to indoor air pollution among many other indoor pollutants such as dusts from outdoor and carbon dioxide from human body. Kitchen exhaust hoods are not believed to exhaust indoor contaminants properly in many cases, while generating too much noise. Instead of focusing on individual products of kitchen hoods, we should address the problem by attacking the ventilation system as a whole including vertical shafts and building air-tightness. In this study, it is intended to investigate the pressure distribution along the vertical shaft depending on various system parameters, such as shaft size, concurrent hood usage rate, roof fan, inlet pressure loss, and outdoor temperature. The maximum static pressure in the vertical shaft has been obtained using the method of design of experiments and analyzed by the analysis of variance. The results can be used for the design of kitchen exhaust systems by analyzing the pressure distributions in vertical shafts.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.184-190
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• 2015

We evaluated the effects of three common cabbage cooking methods (blanching, steaming and microwaving) on glucosinolate and S-methylmethionine (SMM) content and total antioxidant capacity of cabbage leaves. We detected four glucosinolates, including glucoraphanin, sinigrin, glucobrassicin, and 4-methoxyglucobrassicin, by high-pressure liquid chromatography (HPLC). Cabbage contained high levels of SMM (192.85 mg/100 g dry weight), compared to other cruciferous vegetables. Blanching cabbage leaves for one to ten minutes decreased glucosinolate and SMM levels, whereas microwaving or steaming cabbage for 5-10 min preserved glucosinolate and SMM levels. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of cooked cabbage generally decreased as cooking time increased, but microwave cooking had a smaller negative effect on antioxidant activities than blanching or steaming. This study demonstrates that some domestic cooking methods, such as microwaving and steaming, can increase the bioaccessibility of glucosinolates and SMM, highlighting the positive role of cooking on the nutritional qualities of cabbage.

• Food Science and Preservation
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• v.30 no.3
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• pp.472-482
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• 2023

This study used gas chromatography combined with the microelectron capture detection method to determine the most effective washing and cooking methods for removing isoprothiolane from rice. The initial isoprothiolane concentrations in brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg, respectively. Residual concentrations declined with more washing cycles (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by increasing the temperature of the washing water from 5℃ to 40℃ (56.6-63.1% for brown rice; 67.1-74.9% for polished rice). Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for polished rice. Reduction in isoprothiolane concentrations varied based on the rice cooker type and whether the rice was pre-soaked. Immediate cooking using an electric- or pressure-cooker showed 78.5% and 78.4% reduction in brown rice, compared with 94.0% and 94.0% for polished rice, respectively. Pre-cooking immersion for 30 min showed similar reductions of 83.4% and 83.4% in brown rice, versus 95.8% and 95.8% in polished rice. The results of this study suggest that the most effective method for removing residual isoprothiolane from both brown rice and polished rice was to wash six times (with vigorous rubbing during the 2nd and 3rd washing) in 7-fold water at 40℃, followed by immersion for 30 min before cooking. Regardless of the type of rice cooker, heating is sufficient to remove an average of 83.4% and 95.8% of isoprothiolane from brown rice and polished rice, respectively.

• Food Quality and Culture
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• v.1 no.1
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• pp.34-39
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• 2007

The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.10
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• pp.792-800
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^3$/h. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The air velocity and pressure distributions were discussed in detail. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and 100㎥/h. The particle collection efficiency of a grease filter increases with increasing the particle diameter, the particle density, and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter. The cut-off diameter of the tested grease filter representing 50-% collection efficiency is about 11.6$\mu$m for water droplets at $100m^3$/h.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.889-894
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• 2008

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.