• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.808-812
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• 2007

Seasoning oils(SO) were manufactured by direct fire method(DFM) and autoclaving method(AM) using sunflower seed meal. The SO manufactured by DFM is stronger than that by AM for Lovibond color and flavor strength. The flavor strength of 2 kinds SOs were lower than sesame oil as a control group. But acid value of SOs were superior than sesame oil, 0.452, 0.463 and 1.987, respectively. The level of Lovibond color for 2 kinds of sample seasoning oil was similar. Composition and contents of total volatile flavor components were determined from their essential oils of sesame oil and 2 kinds sample seasoning oils. As a result, total volatile flavor contents of sesame oil was 1,300.6 ppm, and that of seasoning oil samples were 697.8 ppm, 648.2 ppm, respectively. Major volatile flavor components of seasoning oil were 2-butanone, hexanal, methyl pyrazine etc. In contrast, major volatile flavor component of sesame oil was pyrazines, but that was not a major component of 2 kinds of sample seasoning oils.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.383-386
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• 1997

Maize starches with different amylose content were repeated autoclaving-cooling cycles up to 4 times, and the yield of resistant starch (RS) from autoclaved maize starches was investigated by enzymatic-gravimetric method and ${\alpha}-amylase$ treatment. With increasing amylose content in starch and the number of autoclaving-cooling cycles, RS yield was also increased, regardless of isolation method. Enzymatic-gravimetric method severely hydrolyzed amorphous region of autoclaved maize starches. Crystalline region was obtained more effectively by enzymatic-gravimetric method than by ${\alpha}-amylase$ treatment.

• The Journal of the Korean bone and joint tumor society
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• v.10 no.2
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• pp.96-106
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• 2004

Purpose: To determine the usefulness of limb salvage operation with recycled autogenous bone graft in musculoskeletal malignant tumors. Materials and Methods: Twenty nine cases, who underwent limb salvage operation with recycled autogenous bone graft for the treatment of musculoskeletal malignant tumor between February 1990 and January 2003, were included. There were 18 males and 11 females and the mean age was 33 years (range, 10 to 65 years). The mean follow-up period was 51.8 months (range, 18 to 117 months). The Enneking stage was IIA in 10 cases and IIB in 19 cases. The recycling method of autogenous bone was deep freezing in 6 cases, autoclaving in 11 cases, pasteurization in 7 cases and the composite of autoclaving and vascularized fibular graft in 5 cases. The union of junctional site was evaluated radiologically and the functional results was analyzed by the grading systems of the International Symposium On Limb Salvages (ISOLS). Results: The mean union time was 7.2 months (range, 3 to 15 months). The union took 5.8 months (range, 4 to 8 months) in deep freezing, 9.7 months (range, 6 to 15 months) in autoclaving, 5.9 months (range, 4 to 8 months) in pasteurization, and 5 months (range, 4 to 8 months) in the composite of autoclaving and vascularized fibular graft. The mean functional evaluation percentage was 76.8% (range, 40 to 90%). It was 65.8% (range, 40 to 85%) in deep freezing, 76.6% (range, 40 to 90%) in autoclaving, 81.6% (range, 70 to 90%) in pasteurization, and 83.4% (range, 75 to 90%) in the composite of autoclaving and vascularized fibular graft. There were 6 cases of complications including 1 case of local recurrence, lung metastasis, infection, fracture, respectively and 2 cases of nonunion. Conclusion: The limb salvage operation with recycled autogenous bone graft is a useful treatment method for the musculoskeletal malignant tumors. Particularly, autoclaving is the most reliable sterilization method. The vascularized fibular graft can compensate decreased osteoinductivity and mechanical strength of recycled bone. So, the composite of autoclaving and vascularized bone graft seems to be a favorable treatment method for high grade malignant musculoskeletal tumors.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• 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 Society of Food Culture
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• v.20 no.2
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• pp.214-220
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• 2005

Seasoning oil (SO) for Chinese dish was manufactured from the combination of Maillard reaction for methionine and xylose with autoclaving method. Volatile compounds were determined by GC, GC-MSD for this SO and 3 kinds of seasoning jajang samples which was obtained from restaurant. From this SO 61 kinds-404.92ppm volatile compounds were separated and identified. And from 3 samples of restaurant, 39 kinds-333.52ppm, 42 kinds-330.01ppm, 42 kinds-393.18ppm obtained respectively. Major volatile components of SO were diallyl disulfide, pentane, diallyl trisulfide, t,t-2,4-decadienal and zinngiberene. Those contents were 40.15ppm, 32.32ppm, 19.57ppm, 15.06ppm and 13.23ppm, respectively. Major volatile components in 3 kinds samples were pentane, propenal, hexanal, t-2-heptanal, 2,4-heptadienal, t,t-2,4-decadienal and unknown components. The volatile components of SO were very similar to 3 samples,

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.95-105
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• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.114-124
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• 2000

In this research the results showed that Evans blue stain causes vascular permeation at antibody injection site by the passive cutaneous anaphylaxis(PCA) screening of octpus minor so we concluded. Octopus minor causes allergy. Psedosciaena Polyactis, Raja Kenojei, Metapenaeus joyneri also showed allergenicity. Microwave and autoclaving appeared to reduced allergenicity(up to 99%) during the technological treatment processing. On the other hand, UV light didn't seem to change the protein structure of allergens affect the allergenicity. Therefore, the technological treatment processing of fish such as canning and microwave would possibly reduce the allergenicity. Among the ultrafiltration fraction of Octopus minor, Pseudosciaena Polyactis, Raja Kenojei and Metapenaeus joyneri, those fraction over 100,000 contained allergen and those under 100,000 and when screening allergenic fish went through 10,000~100,000 ultrafiltration, only the fraction of over 100,000 showed the anaphylactis activity for PCA. However whether screening fish would cause anaphylaxis in human or not is questionable. The future clinical experiment will verify this result with clinical experiment patients.

• Journal of Korean society of Dental Hygiene
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• v.5 no.2
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• pp.219-233
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• 2005

This study was conducted on 185 workers at 73 dental clinics and university hospitals in Daegu to investigate the actual prevention of infection and vaccination against B-type hepatitis among dental workers. 1. According to the result of medical examination, only 35 out of 144 (24%) dental clinic workers had periodic health examination while 7 out of 9 (78%) university hospital workers did. 2. In a survey on vaccination against B-type hepatitis, 52 workers aged 29 or younger (96.3%), 38 dental hygienists (51.9%) and 44 dental workers at dental clinics (81.5%) have not had any vaccination against B-type hepatitis. The rest appeared to have had vaccination or be aware that they had antibody against B-type hepatitis without having to have any vaccination. 3. According to the result of a survey on the existence of antibody by job, 42 (56%) of dental hygienists, 15 (20%) of assistant nurses, 12 (16%) of medical assistants and 6 (8%) of dental technicians did not know whether or not they had antibody. This suggests that all types of dental workers except dental hygienists have low awareness of whether or not they have antibody. 4. In a survey on the relation between general characteristics of subjects and the sterilization of dental equipment, alcohol disinfection of high speed handpiece and low speed handpiece was most common among dental workers aged 29 or younger, and all of those aged over 40 used autoclave. By position, alcohol disinfection was used most commonly for high-speed handpiece. antiseptic solution deposition for disposable suction lips, and autoclaving for impression. By workplace, dental workers at university hospitals used autoc1aving most frequently for high/low speed handpiece while those at dental hospitals and dental clinics used alcohol disinfection most frequently and even some respondents replied that they did not disinfect. For metal cups, workers at dental clinics and dental hospitals did not use any sterilizing method while those at university hospitals used autoclaving. For disposable suction tips, workers at dental clinics used antiseptic solution deposition and those at dental hospitals used alcohol disinfection but some respondents replied that they did not disinfect. For metal suctions and impression trays, autoclaving was most common in all workplaces but some dental clinics replied that they did not disinfect impression trays. According to work experience, alcohol disinfection was most common for high/low speed handpiece. For disposable suction tips, dental workers with 3 years' or shorter work experience, those with 3~6 years' experience and those with 9~12 years' experience used antiseptic solution deposition most commonly, and many of those with 6~9 years replied that they did not disinfect. The results of this study stated above suggest that systematic education is necessary for all dental workers for enhancing th eir awareness of B-type hepatitis and the prevention of infection. Moreover, dental workers are required to make efforts to prevent infection with B-type hepatitis voluntarily and actively.