• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.183-192
• /
• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Carbon letters
• /
• v.9 no.3
• /
• pp.203-209
• /
• 2008

The objective of this work is to study the feasibility of the preparation of the activated carbon (AC) from coconut tree flowers using high temperature fluidized bed reactor (HTFBR). The activating agent used in this work is steam. The reactor was operated at various activation temperature (650, 700, 750, 800 and $850^{\circ}C$) and activation time (30, 60, 120 and 240 min) for the production of AC from coconut tree flowers. Effect of activation time and activation temperature on the quality of the AC preparation was observed. Prepared AC was characterized in-terms of iodine number, methylene blue number, methyl violet number, ethylene glycol mono ethyl ether (EGME) surface area and SEM photographs. The best quality of AC from coconut tree flowers (CFC) was obtained at an activation temperature and time of $850^{\circ}C$ and 1 hr restectively. The effectiveness of carbon prepared from coconut tree flowers in adsorbing crystal violet from aqueous solution has been studied as a function of agitation time, carbon dosage, and pH. The adsorption of crystal violet onto AC followed second order kinetic model. Adsorption data were modeled using both Langmuir and Freundlich classical adsorption isotherms. The adsorption capacity $q_m$ was 277.78 mg/g., equilibrium time was found to be 180 min. This adsorbent from coconut tree flowers was found to be effective for the removal of CV dye.

• Korean journal of food and cookery science
• /
• v.12 no.2
• /
• pp.129-137
• /
• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.

• Korean Chemical Engineering Research
• /
• v.50 no.6
• /
• pp.1015-1020
• /
• 2012

Lignite of low rank coal and petroleum coke of high sulfur content can be high potential energy sources for coal gasification process because of their plentiful supply. The steam gasification of lignite, anthracite, and pet coke has been carried out in both an atmospheric thermobalance reactor and a lab-scale fludized bed reactor (0.02 m i.d. ${\times}$ 0.6 m height). The effects of gasification temperature ($600{\sim}900^{\circ}C$) and partial pressure of steam (0.15~0.95 atm) on the gasification rate and on the heating value of product gas have been investigated. The modified volumetric reaction model was applied to the experimental data to describe the behavior of carbon conversion, and to evaluate kinetic parameters of char gasification. The results shows that higher temperature bring more hydrogen in the product syngas, and thus increased gas heating value. The feed rate of steam is needed to be optimized because an excess steam input would lower the gasification temperature which results in a degradation of fuel quality. The rank of calorific value of the product gas was anthracite > lignite > pet coke. Their obtained calorific value at $900^{\circ}C$ with 95% steam feed were 10.0 > 6.9 > 5.7 $MJ/m^3$. This study indicates that lignite and pet coke has a potential in fuel gas production.

• Journal of Animal Science and Technology
• /
• v.49 no.1
• /
• pp.121-128
• /
• 2007

The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.

• Food Science and Preservation
• /
• v.30 no.1
• /
• pp.155-169
• /
• 2023

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

• Korean journal of food and cookery science
• /
• v.19 no.5
• /
• pp.631-639
• /
• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.

• Culinary science and hospitality research
• /
• v.12 no.2 s.29
• /
• pp.206-221
• /
• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.567-574
• /
• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• The Korean Journal of Ceramics
• /
• v.6 no.2
• /
• pp.103-106
• /
• 2000

The effects of replacement level, curing method and chemical admixtures were investigated in the cement-fly ash paste. The strength of cement-fly ash paste is lower than that of controlled cement paste only and the differences increase with replacement level. However, in steam curing, strength of cement-fly ash pastes is improved, especially, at early ages. In order to improve early strength, the use of $Na_2SO_4$in cement-fly ash paste increases the quality of concrete. In addition, improvement of strength of concrete including 30% of fly ash can be obtained and achieves the highest strength compared to other concrete mixtures.