• Food Science of Animal Resources
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• v.32 no.3
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• New & Renewable Energy
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• v.6 no.4
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• pp.6-14
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• 2010

Pretreatment of cellulosic biomass is necessary before enzymatic saccharification and fermentation. Extrusion is a well established process in food industries and it can be used as a physicochemical treatment method for cellulosic biomass. Aqueous ammonia soaking treatment at mild temperatures ranging from 60 to $80^{\circ}C$ for longer reaction times has been used to preserve most of the cellulose and hemicellulose in the biomass. The objective of this study was to evaluate the effect of extrusion treatment on aqueous ammonia soaking method. Extrusion was performed with miscanthus sample conditioned to 2mm of particle size and 20% of moisture content at $200^{\circ}C$ of barrel temperature and 175rpm of screw speed. And then aqueous ammonia soaking was performed with 15%(w/w) ammonia solution at $60^{\circ}C$ for 1, 2, 4, 8, 12 hours on the extruded and raw miscanthus samples respectively. In the combined extrusion-soaking treatment, most compositions removal occurred within 1~2 hours and on a basis of 1 hour soaking treatment values, cellulose was recovered about 85% and other compositions, including hemicellulose, are removed about 50% from extruded miscanthus sample. The combined extrusion-soaking treated and soaking only treated samples were subjected to enzymatic hydrolysis using cellulase and ${\beta}$-glucosidase. The enzymatic digestibility value of combined extrusion-2 hours soaking treated sample was comparable to 12 hours soaking only treated sample. It means that extrusion treatment can shorten the conventional long reaction time of aqueous ammonia soaking. The findings suggest that the combination of extrusion and soaking is a promising pretreatment method to solve both problems for no lignin removal of extrusion and long reaction time of aqueous ammonia soaking.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.5
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• pp.1227-1234
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• 1994

A cold spot temperature control system for the batch annealing furnace has been established in order to reduce energy consumption which is essential to improve productivity and stabilize the properties of products. A relationship between annealing cycle time and gas flow rate is developed and also for the variation of coil cold spot temperature with time during heating, and actual temperature measurements at mid-width of each coil during soaking. The results of the temperature variation effect on the cold rolled steel sheet batch annealing are as follows. (1) Cooling rate increasing gradually with increasing atmospheric gas flow, but heating rate is hardly increasing without atmospheric gas component change. (2) In case of short time heating, the slowest heating part is the center of B coil and in case of ling time heating, the low temperature point moves from the center of coil to inside coil. (3) The outside of top coil is the highest temperature point under heating, which becomes the lowest temperature point under cooling. (4) Soaking time determination depends on the input coil width, and soaking time for quality homogenization of 1214 mm width coil must be 2 hours longer than that of 914 mm width coil.

• Journal of the Korean Institute of Telematics and Electronics
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• v.26 no.10
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• pp.1535-1544
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• 1989

The overhang structure of photoresist in optical lithography was studied for the metallization of GaAs-related devices throughout lift-off method. Optical contact aligner with a dose of 8.5 m J/cm\ulcornerand with a wavelength of 300mm was used for ultraviolet exposure of single layer of S1400-27 photoresist. The overhang thickness shows a linear relationship with the soaking time in monochlorobenzene, which its magnitude becomes high at elevated softbake temperature. Such process conditions as a low softbake temperature, a long monochlorohbenzene soaking time and a little exposed energy make the development rate of photoresist lower. The optimum process conditions to obtain a target line-width, which include an appropriate overhang structure such as complete separation between the sidewall of photoresist pattern and the deposited metal edge, are determined as the softbake temperature of 64-74\ulcornerC, the monochlorobenzene soaking time of 10-15min, the ultraviolet exposure time of 70-100sec and the development time of 50-80sec.

• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.101-117
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• 1992

Effects of gamma irradiation(2.5∼20kGy) on water absorption property was studied for a local variety of black soybeans. In water absorption patterns of black soybeans, the time to reach a fixed moisture content was reduced depending on the increment of water soaking temperature and irradiation dose. Irradiation at 2.5∼10kGy resulted in the reduction of soaking time of black soybeans by about 1∼3 hours and the increase of hydration capacity by 10∼20%, respectively, compared to the nonirradiated control black soybean. The water uptake rate constant of the irradiated black soybean difinitely increased with the increase of dose levels and water soaking temperature. The activation energy for water absorption and z-value were lower in the irradiated black soybeans than in the nonirradiated control black soybean. The efficacy of water absorption property in the irradiated black soybeans was also recognized after one year of storage at room temperature.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.1
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• pp.61-66
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• 2009

Effects of aqueous ammonia soaking treatments to yellow poplar (Liriodendron tulipifera L.) were investigated to focus on chemical compositional changes and enzymatic hydrolysis characteristics changes by this treatment. Treatment temperature and time were main variables. At 3 different levels of aqueous ammonia soaking temperature and time ($145^{\circ}C$ -1 h, $90^{\circ}C$ -16 h and $45^{\circ}C$ - 6 days), lower temperature and longer soaking time led to more xylan removal based on carbohydrate compositional analysis. However, at higher temperature treatment led to more enzymatic saccharification of cellulose to glucose by commercial cellulose mixtures (Celluclast 1.5L and Novozym 342 from Novozyme, Denmark). Cellulose hydrolysis was gradually increased with increasing enzymatic hydrolysis time but xylan hydrolysis was leveled out at early stage (less than 10 h) of enzymatic hydrolysis.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.497-502
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• 1986

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.604-609
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• 2003

In order to investigate the transfer rate of calcium into rice and the effect of soaking conditions-temperature (20, 30, 40, 50 and $60^{\circ}C$, $X_1$), calcium concentration of soaking solution (0, 250, 500, 750 and 1000 mg/L, $X_2$) and soaking time (5, 10, 15, 20 and 25 min, $X_3$), moisture absorption rate, hardness and calcium content of rice after soaking were analyzed. When the soaking temperature and time were increased the moisture absorption rate also increased (p<0.01). Quadratic and interaction effects on the moisture absorption rate among variables were highly significant, within 5%. The predictive model for moisture absorption rate $(Y_1)$ was as follows: $Y=16.14+0.78X_1+1.24X_3-0.23X_1{^2}+0.14X_2{^2}-0.42X_3X_1-0.38X_3{^2}\;(R^2=0.9123)$. Hardness was decreased as soaking time and temperature increased. Calcium contents of soaked rice increased as temperature, the calcium concentration of soaking solution and soaking time were increased (p<0.01). Also the interactive effect between soaking time and calcium concentration of soaking solution was high. The predictive model for calcium content $(Y_3)$ was as follows: $Y_3=470.80+110.87X_1+123.47X_2+52.29X_3-7.42X_1{^2}-14.87X_2{^2}-9.49X_3X_2-20.57X_3{^2}\;(R^2=0.9840)$. From the results in this study, if adults and children take 400 g of calcium enriched rice with 600 mg/kg and $700{\sim}900\;mg/kg$, respectively, they can expect to take more calcium than the recommended intake without other calcium reinforcing agents.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.400-410
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• 2022

This study was performed to analyze the microbial contamination levels of three non-heated rice cake manufacturers in terms of seasonal manufacturing process and to investigate the effects of summertime soaking on contamination levels and temperature-controlled soaking in water on reduction in microbial levels. The total aerobic bacteria (TAB) ranged from 2.69 log CFU/g to 5.08 log CFU/g in the produce, but the microbial contamination increased sharply during soaking. The levels of TAB and coliforms during summer soaking were 7.01 and 3.96 log CFU/g, respectively, and this was significantly higher than those in other seasons. The contamination level was high in the subsequent freezing, with the TAB level (6.24 log CFU/g) exceeding the legal standard. The temperature of soaking water in summer increased from 19.1℃ to 26.8℃ after 12 h of soaking. The microbial contamination was significantly high commensurate with increased soaking time, and the TAB level in the frozen process exceeded the legal standard from 9 h of soaking. The use of ice packs to prevent the increase in temperature of the soaking water in summer resulted in maintenance of temperature at 20.1℃ for up to 12 h. The average TAB value in the freezing process was 4.42 log CFU/g after 12 h of soaking, and this is 1.77 log CFU/g lower than that before. Based on these results, it was determined that controlling the soaking time and water temperature are essential for the production of a safe unheated frozen rice cake. The safety of the HACCP system could be established by applying these preventive management standards.

• Journal of Sericultural and Entomological Science
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• v.10
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• pp.57-58
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• 1969

Artificial silkworm eggs must do washing the acid completely after soaking HCl. Author experimented following deacidification times: 30 minutes, 1 hour, 2 hours, 6 hours soaking and 12 hours soaking eggs in the fresh water after artificial hatching, and incubated room temperature. There was no difference 1 hour's with control but more than 1 hour deacidification influenced badly in hatching ratio. Especially above than 6 hours deacidification was not only delaying 1 day in hatching date but also decreasing in practical hatching ratio.