• Applied Biological Chemistry
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• v.33 no.1
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• pp.18-23
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• 1990

Seven varieties of soybeans(Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2) were investigated to compare the water uptake properties and volume changes during soaking in water. The hydration properties showed that the equilibrated weight increase ratio decreased as the soaking temperature raised to higher than $40^{\circ}C$, while the initial water uptake rate increased upto $80^{\circ}C$. The increase in hydration showed a linear relationship with the square root of the soaking time at $4^{\circ}{\sim}60^{\circ}C$. Local 1 was the highest in water uptake rate constant while Local 2 was the lowest. The activation energy calculated was in the range of $3,246{\sim}4,694\;cal/mole$. The Jangbaek and Local 1 were the highest and the Paldal was the lowest in the rate of volume increase. The activation energy for volume increase was in the range of $3,310{\sim}4,190\;cal/mole$. The z-values calculated from volume change was a little higher than those obtained from weight change.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.69-74
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• 1987

The effects of soaking temperature on hydration and cooking rates of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) rice were investigated. Water uptake and volume increase rates of milled rice were increased as a function of soaking temperature$(4^{\circ}C{\sim}30^{\circ}C)$. The rate of volume increase of milled rice was greater than that of weight increase, which was more pronounced at low soaking temperature. The soaking of milled rice prior to cooking had a definite effect on the degree of gelatinization. The soaked milled rice was more easily gelatinized than unseated one. The water uptake rate, volume increase rate, degree of gelatinization and cooking rate of milled rice were faster in Kayabyeo than Chunmabyeo.

• Journal of Advanced Marine Engineering and Technology
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• v.18 no.1
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• pp.114-122
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• 1994

A cold temperature control system for the BAF(batch annealing furnace) has been established in order to reduce energy consumption to imrpove productivity and stabilize the properties of products. Therefore we confirmed a relation between annealing cycle time and atmospheric gas, changing annealing cycle time according to BAF temperature with time during heating and actual temperature measurements cold spot during soaking. The results of the temperature variation effect on the batch annealing are as follows. 1) Cooling rate is increasing gradually with increasing atmospheric gas flow, but heating rate is hardly increasing without atmospheric gas component. Heating time is reduced to one half with increasing atmospheric gas flow rate and changing of atmospheric gas component from HNx to Ax gas and annealing cycle time is reduce to 2.7 times. 2) With enlarging the difference between furnace temperature and soaking temperature at the HNx BAF, heating time becomes short, but cooling time is indifferent. 3) If temperature difference of 300.deg. C in the temperature change of cold spot according to the annealing cycle control temperature, Hi-CON/H2BAF is interchanging at each other at 26hours, but HNxBAF at 50 hours. 4) Soaking time at batch annealing cycle determination is made a decision by the input coil width, and soaking time for quality homogenization of 1219 mm width coil must be 2.5 hours longer then that of 914mm width coil for the same coil weight at Hi-CON/H2BAF. But, it is necessary to make 2 hours longer at HNxBAF.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• Journal of the Korean Wood Science and Technology
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• v.12 no.2
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• pp.35-43
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• 1984

This study was carried out to investigate the block shear strength of the 2ply laminated wood composed of Pinus thunbergii with ureaformaldehyde resin as adhesives according to pressure (6, 9, 12, 15kg/$cm^2$), pressing time(5, 10, 20, 30 hrs.), amount of spread(54, 108, 217, 324g/$cm^2$), hardener(10, 20, 30, 40% of 10% $NH_4CL$ on resin) and extender(0, 5, 10, 15% wheat flour on resin), and the bending strength and bending young's modulus of laminated beam according to the number of ply. The results were summarized as follows; 1. According to pressing pressure with amount of spread 217g/$cm^2$ both dry and wet shear strength of laminated wood showed the highest in 15kg/$cm^2$, and hot-cold soaking treatment showed the highest in 9kg/$cm^2$, while all shear strength of dry, wet and hot-cold soaked laminated wood have been reduced with the increasing of pressing time. 2. According to amount of spread, adhesion strength with the dry, wet and hot-cold soaking treatments revealed the highest in 217g/$cm^2$ and have been reduced under or over 217g/$cm^2$ of spread. 3. According to addition of hardener and extender, all shear strength of laminated block with the dry, wet and hot-cold soaking treatments have been reduced in increasing of addition amount of hardener and extender. The bending strength of beam according to the number of ply showed the highest in 2ply laminated wood and horizontal loading beam to glue line had the higher in strength than the vertical loading.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.727-736
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• 2010

The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, RGD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, RGD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and $60^{\circ}C$. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixograph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD, RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.

• Journal of the Korean Society of Clothing and Textiles
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• v.17 no.1
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• pp.129-136
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• 1993

Authors have studied the adsorption of anionic surfactant from detergent solutions on cotton fabric during washing process and have measured the concentration of the residual surfactant in rinsing solution. The relations with temperature and pre-soaking time to rinsing process have been studied. The adsorption of sodium dodecylbenzene sulfonate by various textile fibers has also been investigated. The results of this study are; 1. Three times rinsing is sufficient as, without pre-soaking, the concentration of the surfactant on fabric is stable from that time on. 2. The rinsing efficiency increases with temperature; at $25^{\circ}C$, $40^{\circ}C$, and $55^{\circ}C$, the concentrations of surfactant on the fabric after-rinsing are 68, 59, 51 mg/100 g of fiber respectively. 3. The longer the pre-soaking time, the lower the rinsing efficiency is; the 4hrs presoaked fabric shows increased surfactant concentration than the one without-soaking. And the increment is 35.8%. 4. The adsorption of sodium dodecylbenzene sulfonate on fabrics differs greatly with the chemical nature of the fiber; wool, silk and nylon which are thought to be ionic-adsorbants shows greater adsorption. 5. The adsorption of surfactant is more affected by the ionic character than the physical one, and the one with higher crystallinity such as cotton and polyester shows lower value than rayon or acetate.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.636-644
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• 2013

We examined the effects of soaking, saturation, and aging conditions of raw cowpea seeds, on the yield and growth responses of cowpea sprouts. The absorption caused rapid growth for the first two hours of soaking, then the growth slowed. The longer the soaking period (varied from 1 to 6 hours), the lower the germinability, yield ratio, and lateral root output became. A five-day saturation (moist $96{\pm}1%$, $20^{\circ}C$) treatment led to higher germinability, yield ratio, and lateral root output than no treatment and one- or three-day saturation treatment. High-temperature aging treatment led to lower germinability and yield ratio compared to no such treatment. Taking these findings into account, the optimal treatment conditions of raw cowpea seeds are a five-day saturation (moist $96{\pm}1%$, $20^{\circ}C$) treatment followed by cleaning and growing.

• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.381-387
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• 2009

Enhancing enzymatic saccharification of corn stover by aqueous ammonia soaking pretreatment was investigated on chemical compositional changes and enzymatic hydrolysis characteristics. At three different levels of aqueous ammonia soaking temperature and time ($140^{\circ}C$-1 h, $90^{\circ}C$-16 h and $50^{\circ}C$-6 days), higher temperature and shorter treatment time led to more xylan and lignin removal based on overall composition analysis and carbohydrate compositional analysis. More xylan and lignin removal in higher temperature treatment led to higher enzymatic saccharification of cellulose and xylan to monosaccharide by commercial cellulase mixtures (Celluclast 1.5L and Novozym 342 from Novozyme, Denmark).

• Korean Journal of Medicinal Crop Science
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• v.1 no.2
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• pp.104-108
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• 1993

This experiment was conducted to obtain the basic information for the increase ofgermination percent by the treatment of stratification, soaking and $Gibberellin(GA_3)$ in Angelica gigas Seeds caltivated in 1989. The germination percent was increased by 30% with stratification, and the effect of low temperature did not differ significantly. The optimum soaking temperature and periods were found to be 4days at $20^{\circ}C\;and\;6dys\;l0^{\circ}C$ of water temperature. When exchanged water every day during soaking period, inhibitors were more extracted than non-exchange one. The exogenous application of $GA_3$ also increased germination percent about 20% campared with control, and the reasonable level was 2ppm in soaked seed and 5ppm in non-soaked seed.