• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.24 no.3
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• pp.17-26
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• 2011

Objectives : Corydalis tuber has been used for promoting blood circulation and for relieving pain in Oriental medicine. In the present study, we focused on the antimicrobial activity of Corydalis tuber and compared its antimicrobial activity with the processed Corydalis tuber. Methods : Processing of Corydalis tuber was accomplished by immersing in 5% of acetic acid for 12 h and then by roasting at $250^{\circ}C$ for indicated time periods(0-30 min). Minimum inhibitory concentration(MIC) and the zone of growth inhibition were determined against Propionibacterium acnes(P. acnes). Results : The methanolic extracts of Corydalis tuber showed potent antimicrobial effect(MIC 62.5 ${\mu}g/ml$). Its alkaloidal component, dehydrocorydaline, also exhibited antibacterial activity(MIC 25.0 ${\mu}g/ml$). After processing of Corydalis tuber, its inhibitory effect on the growth of P. acnes was significantly enhanced compared with that of unprocessed Corydalis tuber. Furthermore, elevated content of dehydrocorydaline was found in the processed than the unprocessed Corydalis tuber. However, the different roasting minutes effected on antimicrobial activity. The best roasting time of Corydalis tuber was 10 min, while roasting for the time above 15 min resulted in diminishing antimicrobial activity. Thus, it was concluded that the standardized processing condition of Corydalis tuber should be established to obtain enhanced antimicrobial(P. acnes) activity. Conclusion : For antimicrobial effect against P. acnes, the best processing condition of Corydalis tuber is immersing in 5% of acetic acid for 12 h and by roasting at $250^{\circ}C$ for 10 min.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.70-74
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• 1974

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.323-329
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• 2012

Sesame oil has superior oxidation stability and unique roasting flavor. Accordingly, this has been used for edible oil as well as a seasoning material for a long time in Korea. But sesame oil is a simple pressed oil, unrefined. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance causes a social problem. Detection of B(a)P in sesame oil was due to residual content in raw-sesame seeds and formation in roasting-expressing process. Especially, maximal forming process was roasting. Accordingly, in this study applied the traditional roasting method by roaster and microwaving method as a new type. Best roasting time by microwaving was for 5~10 min, B(a)P content in sesame oil was 0.53~0.79 ${\mu}g/kg$. These B(a)P contents showed 1/2 level than direct roasting method by roaster. As a result, B(a)P contents in sesame oil appeared the difference of more than 2 times according to roasting condition of sesame seed. For minimizing of B(a)P content in sesame oil is demanded roasting of sesame by microwaving than direct roasting by roaster.

• Resources Recycling
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• v.13 no.3
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• pp.27-36
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• 2004

Nickel oxide was recovered through roasting of a spent catalyst for hydrogenation reaction. Nickel on Kieselguhr catalysts were prepared by a precipitation method after a treatment of the recovered-nickel oxide with an acid. Effects of roasting temperature of the spent catalyst on recovery of nickel oxide was investigated. Most of nickel oxide could be recovered through roasting of the spent catalyst at $1000^{\circ}C$. In regeneration of catalysts by the precipitation method after the treatment of nickel oxide with an acid, the effect of promoter, precipitation condition and reduction condition on catalytic performance in vegetable oil hydrogenation were investigated. The addition of CaO or $Ce_2$$O_3$ resulted in an increase of catalytic activity.

• Resources Recycling
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• v.4 no.3
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• pp.19-25
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• 1995

A Study on the recovery of the valuable metals(Vanadium Molybdenium) was carried out using spent catalysts originated from desulfurizing process of oil refinery. Experiments consisted of pre-roasting for Sulfur and Carbon removal, soda roasting and leaching for the extraction of valuable metals, and selective precipitation of Vanadium and Molybdenium. Effects of temperature and time in roasting for Sulfur removal, of $Na_2CO_3$ concentrations in soda roasting, and of pulp density, temperature and time in leaching were investigated for the recovery of Vanadium and Molybdenium. A optimum condition having over 85% in yield of Vanadium and Molybdenium was found. In the selective precipitation, more than 98% of Vanadium and Molybdenium were obtained by the variation of pH and concentration of additives.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Food Science and Preservation
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• v.22 no.2
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• pp.182-189
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• 2015

Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and $250^{\circ}C$ for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antioxidant and antidiabetic effects were analyzed. The different roasting condition did not affect on the concentration of caffeine. However, the amount of 5-caffeoylquinic acid and the total phenolics decreased significantly, at a greater temperature and a longer roasting time. The greatest amount of pyrazines was produced from the IMM however, the amount of pyrazines decreased rapidly at $250^{\circ}C$ according to increasing in roasting time. The DPPH free radical scavenging activity was mostly 80% more effective than that of BHT and ${\alpha}$-tocopherol activities at the same concentration. In the case of the FRAP assay, the reducing power of the coffee slightly decreased at a greater temperature pand longer time. While the inhibitory effect on ${\alpha}$-glucosidase was negligible, the activity decreased by more than 80% when the coffee beans were roasted at $250^{\circ}C$ for 20 min. The inhibitory effect on ${\alpha}$-amylase showed similar results. Taken together, the optimum roasting conditions were determined to be $200^{\circ}C$ and 15 min, which provided the best physiological activity and nutty and chocolatey aromas from the pyrazine of coffee.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.413-418
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• 1998

To renew interest in Chicory roots (Cichorium intybus L.) as a food material, some functional and sensory properties were investigated under various roasting conditions. Browning color intensity of extracts increased with roasting processes. Electron-donating and nitrite-scavenging abilities of extracts increased with roasting processes, showing more than 2 and 3,6 times higher than those of the unroasted control in their activities, respectively. The amounts of total phenolic compounds and antioxidative activity of Chicory extracts showed the highest values at the roasting condition of $160^{\circ}C$ and 30 min. Sensory scores of Chicory tea generally increased with roasting processes, which showed a decreasing tendency at roasting conditions more than $170^{\circ}C$ and 30 min. Electron-donating ability showed a positive correlation with both browning color intensity and the amount of total phenolic compounds. Induction period by peroxide value showed a highly positive correlation with the amount of total phenolic compounds. Similarly, nitrite-scavenging ability of Chicory extracts showed a highly positive correlation with both browning color intensity and electron-donating ability.