• Culinary science and hospitality research
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• v.23 no.4
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• pp.185-192
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• 2017

This study examined the optimum conditions and obtained the basic data for processing semi-dried sea cucumber flakes. During the boiling process, the weight and length of the sea cucumber decreased to 45.61% and 55.87%, respectively. Thereafter, there was a gradual decrease in the weight and length of the sea cucumber, which were finally maintained at 30.00% and 50.93%, respectively. The moisture content during drying was 38.37% after 3 hours at $60^{\circ}C$, and 36.56% after 5 hours at $30^{\circ}C$. However, the decrease in moisture content was slowly at 60 hours and $4^{\circ}C$, reaching a final value of 68.9%. The length of boiled sea cucumber during drying decreased to 66.35% after 11 hours at $60^{\circ}C$, and 68.90% after 24 hours at $30^{\circ}C$. The chromaticity and hardness tended to increase during the drying process. Moisture content and water activity of sea cucumber flakes decreased from 81.48% (0.963) to 33.50% (0.763), respectively, after 3 hours at $60^{\circ}C$. Following this, the moisture content and water activity continuously decreased to 30.75% (0.608) at 4 hours and 19.47% (0.437) at 5 hours, respectively. The overall acceptance score was 4.11 and 3.89 for 4 hours dry sample and 5 hours dry sample, respectively. However, the score was not statistically significant.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.5
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• pp.1235-1244
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• 1994

In this study, experimental results of the nucleate boling of wire-wrapped tubes are provided. Both water and R-113 were boiled. Solid stainless steel wires, stranded copper wires and stranded nylon wires were tested. Solid stainless wire is effective to enhance the boiling of water. The performance is approximately the same(or slightly better at certain conditions) as that of GEWA-T tubes. For the test range of wire diameter 0.6 $mm{\le}d{\le}2.6 mm$, the optimum gap width increases as the wire diameter increases. The maximum heat transfer coefficient was obtained for the 1.0 mm diameter wire, and it is 1.6 times larger than that of the GEWA-T at the heat flux of 20 $kW/m^{2}.$ Solid stainless wire is also effective to enhance the boling of R-113 at low heat fluxes. The performance of the wire-wrapped tube approaches that of GEWA-T. At high heat fluxes, however, the enhancement decreases. The reason may be attributed to the cavity shape and the high wettability of the refrigerants. Stranded copper or nylon wire is effective to enhance the boiling of R-113. The performance is approximately the same(or slightly better) as that of GEWA-T tubes. Maximum heat transfer was obtained for the stranded nylon wire, and it is approximately 1.4 times larger than that for the GEWA-T at the heat flux of 20 $kW/m^{2}.$ The reason may be atrributed to the favorable thermal environment in the restricted regions formed by twisted wires.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.355-363
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• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.1
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• pp.65-69
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• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.

• The Korea Journal of Herbology
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• v.27 no.6
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• pp.63-69
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• 2012

Objectives : Decoction, in Korean Medicine, is a pharmacological method of extraction, by boiling, of dissolved chemicals, or herbal prescriptions, which may include stems, roots, bark and rhizomes. Decoctions differ from most teas, infusions, in that they are usually boiled. This study was performed to compare the difference of water decoctions extracted by different decoction extractor and extraction time and to analyze the reason of decoctions extracted by each decoction extractor have different taste. Methods : With water decoction samples by Pressure extractor, Non-pressure extractor and Ultrasonic waves merge extractor for 1 hr, 2 hr and 3 hr were investigated the yield and the concentration of hesperidin and glycyrrhizin by HPLC/DAD system in Pyungwi-san decoction. Results : The samples of each extractor were gradually increased the yield and the concentration of hesperidin and glycyrrhizin. The HPLC pattern of samples is similar. The yield and the concentration of hesperidin and glycyrrhizin of Ultrasonic waves merge extractor was most highest of the three. The rate of increase of the yield and the hesperidin concentration of between 1 hr and 2 hr in Pressure extractor was the most highest of the three. But the concentration of glycyrrhizin in Pressure extractor was relatively similar to Non-pressure extractor. Conclusions : The yield and the concentration of reference compounds in Pyungwi-san water decoction was influenced by extracting method and extracting time. For scientific movement and standardization of extracting medicinal herbs method need to study of extractor validation and to study in vitro and in vivo.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.162-169
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• 2014

In the course of study for the development of functional food using red beans (azuki beans, Phaseolus radiatus L.), the ethanol extracts from raw-red bean (RRB) and boiled-red bean (BRB) were prepared, and the components and various biological activities of both were compared. It was observed that the extraction yield, and the total polyphenol content, of the BRB were 1.2 times higher than that of the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% respectively when compared with those of RRB. In relation to antioxidative activity, both RRB and BRB exhibited moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, though in all cases RRB demonstrated stronger activities than BRB. The extracts of RRB and BRB did not reveal any antimicrobial activities. In a ${\alpha}$-amylase inhibitory activity assay, RRB was higher than BRB, while BRB showed higher ${\alpha}$-glucosidase inhibitory activity than RRB. A strong and particular activity was observed in an anti-thrombosis activity assay of RRB. The extract of RRB demonstrated strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not exhibit any significant anti-thrombosis activity. Our results indicate that RRB has different, but useful biological activities, and loss or elimination of the biologically active substances in RRB occurs during the production of BRB. Therefore, to develop more functional foods from red beans, a study of suitable boiling, heating and drying processes is essential, and the efficient re-use of boiled waste water from the boiling process is necessary. These results could be applied to the further development of functional red bean beverages and sweat red bean pastes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.5
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• pp.288-291
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• 1988

We have veen already reported the distribution of PSP of bivalve mollusca in southern coast of Korea and also analyzed their characteristics. The purpose of this study was to develop detoxification method for PSP infested sea mussel, Mytilus edulis, by rearing methods or processing treatments. There was no significant detoxification effect when the PSP infested sea mussel was reared in a tank with water recirculation system, but the toxicity of sea mussel rapidly decreased during the rearing time in a water flow system with filtered water. The detoxification rate of PSP during the rearing for 5 days in a water flow system tank with $15-17^{\circ}C$ of sea water was $94\%$ in case of high toxic sample with more than $2,600{\mu}g/100g$ and about $40\%$ in case of low toxic sample with less than $100{\mu}g/100g$. The toxicity of PSP extracted from the sample with 0.1N/ HCl solution was about 2-5 times higher than that extracted with distilled water. When sea mussel contained $100-150{\mu}g-PSP$ per 100g of edible meat was boiled for 30 min with tap water, the toxicity was destroyed as the level of PSP undetected by mouse assay. We can suggest that boiling of sea mussel with tap water was one of the most significant detoxification methods, but it was not enough to be safe in case of extremely high intoxicated sea mussel with PSP. For example, the digestive gland of sea mussel contained more than $9593{\mu}g/100g$ was heated in a can with tap water at $116^{\circ}C$ for 65 min. the residual PSP was more than $170{\mu}g$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.5
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• pp.297-302
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• 1988

We have veen already reported the distribution of PSP of bivalve mollusca in southern coast of Korea and also analyzed their characteristics. The purpose of this study was to develop detoxification method for PSP infested sea mussel, Mytilus edulis, by rearing methods or processing treatments. There was no significant detoxification effect when the PSP infested sea mussel was reared in a tank with water recirculation system, but the toxicity of sea mussel rapidly decreased during the rearing time in a water flow system with filtered water. The detoxification rate of PSP during the rearing for 5 days in a water flow system tank with $15-17^{\circ}C$ of sea water was $94\%$ in case of high toxic sample with more than $2,600{\mu}g/100g$ and about $40\%$ in case of low toxic sample with less than $100{\mu}g/100g$. The toxicity of PSP extracted from the sample with 0.1N/ HCl solution was about 2-5 times higher than that extracted with distilled water. When sea mussel contained $100-150{\mu}g-PSP$ per 100g of edible meat was boiled for 30 min with tap water, the toxicity was destroyed as the level of PSP undetected by mouse assay. We can suggest that boiling of sea mussel with tap water was one of the most significant detoxification methods, but it was not enough to be safe in case of extremely high intoxicated sea mussel with PSP. For example, the digestive gland of sea mussel contained more than $9593{\mu}g/100g$ was heated in a can with tap water at $116^{\circ}C$ for 65 min. the residual PSP was more than $170{\mu}g$.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.379-387
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• 2003

The freeze dried young antler was extracted by water and proteases. In case of water extraction, the extraction rate was highest when it was reacted in 5% of concentration for 6 hours at 50$^{\circ}C$. The result of HPLC analysis of extract shows that high molecular peak in water extract was transformed into low molecular polk by proteases. The rate of low molecular peak was highest when bacteria protease was used, and its second highest rate was pepsin, but the effect of papain on it was low, The extraction rate of young antler reacted for 5 hours was 33.4%(absorbance 13.25 at 280nm) of bacteria protease, 22.4%(absorbance 10.06) of papain, and 30.2% (absorbance 11.34) of pepsin. The young antler was boiled for 30min and it was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of it was 47,6%(absorbance 12,54) of bacteria protease, and 26,4%(absorbance 7,48) of papain, and 45.6%(absorbance 7.23) of pepsin, In protein content, water extract was 52,1%, bacteria protease extract was 37.8%, and in amino acid content, water extract was 16.3%, bacteria protease extract was 31.96%, in ash content, water extract was 8.8%, bacteria protease extract was 5.6% by dry base. In mineral content, water extract contains 3.6% of Ca, 8.6% of P, 0.01% of Mg, 1.4 % of Na, 0.02 % of F, and bacteria protease extract contains 2.5% of Ca, 11.8% of P, 0.046 % of Mg, 2.1 % of Na, 0.018 % of F by dry base.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.