• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.27-37
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• 2019

Background: The structural conversions in ginsenosides induced by steaming or heating or acidic condition could improve red ginseng bioactivities significantly. In this paper, the chemical transformations of red American ginseng from fresh Panax quinquefolium L. under steaming were investigated, and the possible mechanisms were discussed. Methods: A method with reversed-phase high-performance liquid chromatography coupled with linear ion trap mass spectrometry ($HPLC-MS^n$)-equipped electrospray ionization ion source was developed for structural analysis and quantitation of ginsenosides in dried and red American ginseng. Results: In total, 59 ginsenosides of protopanaxadiol, protopanaxatriol, oleanane, and ocotillol types were identified in American ginseng before and after steaming process by matching the molecular weight and/or comparing $MS^n$ fragmentation with that of standards and/or known published compounds, and some of them were determined to be disappeared or newly generated under different steaming time and temperature. The specific fragments of each aglycone-type ginsenosides were determined as well as aglycone hydrated and dehydrated ones. The mechanisms were deduced as hydrolysis, hydration, dehydration, and isomerization of neutral and acidic ginsenosides. Furthermore, the relative peak areas of detected compounds were calculated based on peak areas ratio. Conclusion: The multicomponent assessment of American ginseng was conducted by $HPLC-MS^n$. The result is expected to provide possibility for holistic evaluation of the processing procedures of red American ginseng and a scientific basis for the usage of American ginseng in prescription.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

• Journal of the Korea Furniture Society
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• v.18 no.2
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• pp.143-146
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• 2007

This study was carried out to assess the dimensional stability of wood material treated by plastic processing for bentwood and compression wood. The evaluation method was different between two wood materials, but the treatments for them were very similar to each other. One of the main methods is heat treatment with sufficient water vapor. In bentwood, the used species were painted maple (Acer mono), bitter wood (Picrasma quassioides) and birch (Betula schmidtii). Steaming was the worst treatment method for dimensional stabilization of bentwood. The best results could be attained with PEG treatment for dimensional stabilization of bentwood. Dimensional stability of bitter wood was found to be conspicuous. However the steaming treatment at lower temperatures, i.e., about $130^{\circ}C$ was not suitable for dimensional stability of bentwood. In compression wood, the used specimen was Italian poplar wood (Populus euramericana). Two heat compressive pressing conditions, an open-press system and an air-tighten closed-press system, were used. The recovery rate was measured after boiling and/or absorbing in water to estimate the dimensional stability of heat compressed wood. The best dimensional stability of compressed wood in the air-tighten closed-press system was found to be better at $200^{\circ}C$ than $180^{\circ}C$. The best compression rate for dimensional stability was 73 percent.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.52-60
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• 1997

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split- resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent, wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heat ed f or 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• The Transactions of the Korea Information Processing Society
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• v.7 no.2S
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• pp.733-743
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• 2000

This paper describes design and implementation of a content manager in the Integrated Steaming Framework Architecture (ISSA) that is proposed by the authors. The ISSA can provide an environment to develop multimedia streaming applications under heterogeneous distributed systems. The goal of ISSA is to extend the limitations of existing streaming systems. It can support diverse media formats and high level programming environment for streaming application developers. Moreover, it is independent from underlying networks and operating systems, and compatible with the global real-time multimedia database system(BeeHive) so that streaming media is efficiently retrieved, stored, and serviced. The role of a content manager is important in the ISSA environment since it manages an information of media that are provided by the server, and allow users to access media more easily by means of conveying that information to the streaming server, Web server, and client efficiently. The proposed content manager is not only to meed these requirements, but also to provide streaming information to media source and transport manager in order to be an efficient streaming. Furthermore, it supports database transaction processing by using the database connector.

• Journal of the Korean Wood Science and Technology
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• v.11 no.2
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• pp.52-60
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• 1983

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split-resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent-wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heated for 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• Food Science and Preservation
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• v.23 no.3
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• pp.335-340
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• 2016

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.

• Journal of the Korean Wood Science and Technology
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• v.23 no.3
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• pp.73-82
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• 1995

Black locust trees(Robinia pseudo-acacia L.) are growing widely in Korea and have been used to get honey and animal feed, but they have seldom been used as manufacturing materials. This study was carried out to evaluate the possibility of using black locust as bent-wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of 15${\times}$15${\times}$350mm were all air-dried. For softening, specimens were steamed at 100$^{\circ}C$ for 7 min, or microwave heated for 35 seconds. It is known that microwave heating softens wood much faster than steaming. The bending processing conditions are showed in Table 7. The minimum solid-bending radii of black locust were 40mm for steaming and 150mm for micro-wave heating, respectively. In conclusion the steamed black locust, showed very good solid bending properties, but the bending properties of micro-wave heated black locust were not sufficient for bent-wood furniture.

• Journal of Pharmaceutical Investigation
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• v.38 no.1
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• pp.23-29
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• 2008

Red ginseng is made of white ginseng through the steaming and drying procedure. In this process, the amounts of toxic elements of ginseng are decreased and those of effective components, ginsenosides are increased. In order to identify the components alteration of white ginseng by processing time, we applied HPLC-based metabolomics approach combined with the principal component analysis (PCA) multivariate analysis. White ginsengs were steamed at 0, 1, 2, 4, 8 and 16 h, respectively and followed by drying process at moderate temperature. Then the steamed ginsengs and the commercial red ginsengs were analyzed by HPLC. On the basis of HPLC results, PCA multivariate analysis was applied for evaluating the quality of red ginseng, which showed the processed ginsengs are grouped by processed time because less polar ginsenosides were increased in proportion as the steaming time was increased. The purchased red ginsengs were distributed in the range of $0{\sim}1$ hour steaming time. This pilot experiment suggests that HPLC-based metabolomics approach is able to allow the quality of herbal medicines to be controlled with a simple and economic method.