• Fibers and Polymers
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• v.3 no.4
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• pp.129-133
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• 2002

It is well known residual gum exists in degummed or rotted hemp fibers. Gum removal results in improvement in fiber fineness and the properties of the resultant hemp yams. However, it is not known what correlation if any exists between the residual gum content in retted hemp fibers and the fiber fineness, described in terms of fiber width in this paper. This study examined the mean width and coefficient of variation (CV) of fiber width of seventeen chemically rotted hemp samples with reference to residual gum content. The mean and CV of fiber width were obtained from an Optical fiber diameter analyser (OFDA 100). The linear regression analysis results show that the mean fiber width is directly proportional to the residual gum content. A slightly weaker linear correlation also exists between the coefficient of variation of fiber width and the residual gum content. The strong linear co-relation between the mean of fiber width and the residual gum content is a significant outcome, since testing for fiber width using the OFDA is a much simpler and quicker process than testing the residual gum content. Scanning Electron Microscopy (SEM) reinforces the OFDA findings. SEM micrographs show a flat ribbon like fiber cross-section hence the term \"fiber width\" is used instead of fiber diameter. Spectral differences in the untreated dry decorticated skin samples and chemically treated and subsequently carded samples indicate delignification. The peaks at $1370cm^{-1}$, $1325cm^{-1}$, $1733cm^{-1}$, and $1600cm^{-1}$ attributed to lignin in the untreated samples are missing from the spectra of the treated samples. The spectra of the treated samples are more amine-dominated with some of the OH character lost.cter lost.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.149-157
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• 2015

The effects of feed moisture content (25, 35, and 45%), screw speed (230, 250, and 270 rpm), and barrel temperature (130, 140, and $150^{\circ}C$) on the product yield and soluble arabinoxylan (SAX) content from destarched corn fiber (DCF), and its optimization were investigated. The yield and SAX content of corn fiber gum (CFG) from the extruded destarched corn fiber (EDCF) were higher than those of DCF. Statistical analyses revealed that the feed moisture content and barrel temperature had a significant effect on the CFG yield and total SAX content. The optimum extrusion pretreatment conditions were as follows: feed moisture content, 30%; screw speed, 260 rpm; barrel temperature, $133^{\circ}C$. This study showed that the response surface methodology was suitable for the optimization of the extrusion conditions used to maximize the CFG yield and total SAX content from EDCF.

• Applied Biological Chemistry
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• v.29 no.3
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• pp.266-272
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• 1986

The contents of water soluble ${\beta}-glucan$ were $1.4{\sim}4.0%$ in grains of 4 recommended varieties, and $0.3{\sim}0.6%$ in their malt. The ${\beta}-glucan$ content was subject to environmental factors such as cultivating region and nitrogen fertilizer level. The ${\beta}-glucan$ content of grains was positively correlated with the viscosity, but negatively with the protein and total gum contents. The ${\beta}-glucanase$ activity was $11.0{\sim}20.0$ sec as the reduced flow time in malt of 4 recommended varieties and was also subject to environmental factors. ${\beta}-Glucanase$ activity showed the highest level after the 6th day during malting. The ${\beta}-glucanase$ activity in malt was positively correlated with malt extract, but negatively with the residual ${\beta}-glucan$ content. The protein content in malt was negatively correlated with malt extract, but positively with the diastatic power.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Korean Journal of Environmental Agriculture
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• v.17 no.3
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• pp.189-194
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• 1998

In order to evaluate the residual effects of bituminous coal fly ash, gypsum, oyster shell as soil amendments, Chinese cabbage was cultivated on acidic sandy loam soils with low boron content. The soils were amended in the upper 15cm with amendments in previous year and the growth and qualities of plants were analyzed. Amendments treated one year before were, in metric tons per hectare, i) none(Check) ; ii) 80 fly ash(FA) ; iii) 4 shell(SH) ; iv) 56 fly ash + 24 gypsum (FG) ; v) 40 fly ash + 24 gypsum + 0.8 shell(FGS). Yield response in fresh weight of Chinese cabbage was in order of 834% for FGS > 780% for FG > 755% FA > 193% for SH plants. Reducing sugar, vitamin-C, and total nitrogen contents of leaves depending on treatments showed the same tendencies as that in yields, whereas crude fibre opposite to them. In particular, FA, FG, and FGS plants showed normal growth without both boron deficiency symptoms which appeared in Check and SH plants and possibilities of accumulation of heavy metals. In any soils treated with the above amendments, however, magnesium was insufficient.