• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.153-159
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• 2000

The effect of boiling with apple vinegar and citric acid on the dissolution of Ca, Mg, and P out of pork rib bone during stew preparation was investigated. As the concentration (0, 1, 2. 4%) of apple vinegar and citric acid increased, the amount of Ca, Mg, and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(3, 6, 9, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg, and P than the apple vinegar at the same concentration. The pH of the pork rib bone stew added with the acid condiments increased gradually during the boiling process. Between the two acid condiments the apple vinegar extracted more amino acids and protein than citric acid at the same concentration.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.329-335
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• 1984

The effect of peeling methods, spherecity and weight of potatoes and carrots on the peeling efficiency were investigated. The changes in the surface texture by peeling were estimated by Rheometer and were related to the changes in the microstructure. The optimum mechanical peeling conditions using abrasion type rotary peeler were 90 sec. at 300 rpm for potatoes, 70 sec. at 300 rpm for sweet potatoes and 60 sec. at 300 rpm for carrots. The peeling loss was influenced by the sphericity and weight of the sample. The optimum conditions for alkali peeling were 90 sec. immersion in boiling 10% NaOH solution for potatoes, 300 sec. in boiling 10% NaOH solution for sweet potatoes and 60 sec. in boiling 6% NaOH solution for carrots. Severe damage of surface structure was noticed by alkali peeling, demonstrated by denaturation of starch granules in the cell. The structural damage observed by microscope was related to the reduction of cutting force after peeling.

• Nuclear Engineering and Technology
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• v.54 no.6
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• pp.2276-2296
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• 2022

This study validates the applicability of the CUPID code for simulating subcooled wall boiling under high-pressure conditions against number of DEBORA tests. In addition, a new numerical technique in which the interfacial momentum non-drag forces are calculated at the cell faces rather than the center is presented. This method reduced the numerical instability often triggered by calculating these terms at the cell center. Simulation results showed good agreement against the experimental data except for the bubble sizes in the bulk. Thus, a new model to calculate the Sauter mean diameter is proposed. Next, the effect of the relationship between the bubble departure diameter (D_dep) and the nucleation site density (N) on the performance of the Wall Heat Flux Partitioning (WHFP) model is investigated. Three correlations for D_dep and two for N are grouped into six combinations. Results by the different combinations show that despite the significant difference in the calculated D_dep, most combinations reasonably predict vapor distribution and liquid temperature. Analysis of the axial propagations of wall boiling parameters shows that the N term stabilizes the inconsistences in D_dep values by following a behavior reflective of D_dep to keep the total energy balance. Moreover, ratio of the heat flux components vary widely along the flow depending on the combinations. These results suggest that separate validation of D_dep correlations may be insufficient since its performance relies on the accompanying N correlations.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• Proceedings of the Korean Nuclear Society Conference
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• 1997.05a
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• pp.316-321
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• 1997

The mixing vane effect on the Critical Heat Flux (CHF) is discussed with focus on the vortex now effect. In the subchannel approach, this effect is not quantified by the calculation model, but directly taken into account by the CHF correlation itself through data analysis. The vortex now effect is identified the two Westinghouse correlations, and then the CHF margin issue given rise to by the Vantage-5H design change is evaluated and discussed. It is noted that deficiency about CHF dependency on the vortex flow effect could induce an error in the Departure from Nucleate Boiling Ratio (DNBR) sensitivity Calculation.

• Journal of Mechanical Science and Technology
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• v.17 no.6
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• pp.935-944
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• 2003

Forced convective boiling heat transfer coefficients were predicted for an annular flow inside a horizontal tube for pure refrigerants and nonazeotropic binary refrigerant mixtures. The heat transfer coefficients were calculated based on the turbulent temperature profile in liquid film and vapor core considering the composition difference in vapor and liquid phases, and the nonlinearity in mixing rules for the calculation of mixture properties. The heat transfer coefficients of pure refrigerants were estimated within a standard deviation of 14% compared with available experimental data. For nonazeotropic binary refrigerant mixtures, prediction of the heat transfer coefficients was made with a standard deviation of 18%. The heat transfer coefficients of refrigerant mixtures were lower than linearly interpolated values calculated from the heat transfer coefficients of pure refrigerants. This degradation was represented by several factors such as the difference between the liquid and the overall compositions, the conductivity ratio and the viscosity ratio of both components in refrigerant mixtures. The temperature change due to the concentration gradient was a major factor for the heat transfer degradation and the mass flux itself at the interface had a minor effect.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Mass Spectrometry Letters
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• v.3 no.2
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• pp.47-49
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• 2012

Myoglobin was hydrolyzed by microwave-assisted weak acid hydrolysis with 2% formic acid at $37^{\circ}C$, $50^{\circ}C$, and $100^{\circ}C$ for 1 h. The most effective hydrolysis was observed at $100^{\circ}C$. Hydrolysis products were investigated using matrixassisted laser desorption/ionization time-of-flight mass spectrometry. Most cleavages predominantly occurred at the C-termini of aspartyl residues. For comparison, weak acid hydrolysis was also performed in boiling water for 20, 40, 60, and 120 min. A 60- min weak acid hydrolysis in boiling water yielded similar results as a 60-min microwave-assisted weak acid hydrolysis at $100^{\circ}C$. These results strongly suggest that microwave irradiation has no notable enhancement effect on acid hydrolysis of proteins and that temperature is the major factor that determines the effectiveness of weak acid hydrolysis.

• Current Research on Agriculture and Life Sciences
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• v.27
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• pp.53-58
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• 2009

This experiment was conducted to determine the amount of asparagine content in soybean sprout soup as well as its effect on the regulation of blood alcohol concentration in human body. Asparagine content and alcohol concentration in blood were analyzed using the amino-acid analyzer and alcohol tester, respectively. Asparagine content in soybean sprout soup was highly significantly different among sprout soups sampled from different restaurants, although the boiling time and amount of sprout used were different among the samples. Significantly higher asparagine content was observed in soups with higher amounts of sprouts (2.81% in 500 grams of sprout) and 10 minutes after boiling with other solid ingredients in the soup. Lower concentration of alcohol in blood was recorded in persons with higher body weight. The asparagine+soybean extract (eaten immediately after drink) lowered the blood alcohol concentration significantly followed by only asparagine and control. The blood alcohol concentration after drinking become zero earlier (by 30 minutes), when asparagine+soybean extract or only asparagine was consumed as compared to control.

• Journal of Ginseng Research
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• v.33 no.1
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• pp.40-47
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• 2009

This study evaluates changes in the chemical composition and bioactivities of American ginseng (Panax quinquefolius L.) processed by boiling in water, $75^{\circ}C$ for 10, 20, 30, and 40 min, and autoclaving at high temperatures, $115^{\circ}C$ for 30 and 60 min and $130^{\circ}C$ for 90 and 120 min. Total ginsenoside contents of boiled ginseng remained relatively unchanged, whereas the contents of autoclaved ginseng samples significantly decreased with an increase of both time and temperature. Compared to unheated ginseng (control), the color of both boiled and autoclaved ginseng decreased in lightness and increased in redness. The acidic polysaccharide contents, the total phenolic contents and the antioxidant capacity of boiled and autoclaved ginseng were higher than the untreated ginseng, with the highest values being exhibited by the autoclaved samples. In particular, the antioxidant capacity of unheated ginseng increased about 2.5 times ($285.7{\pm}14.03\;mg$/100g to $777.2{\pm}26.4\;mg$/100g) when ginseng was autoclaved at $130^{\circ}C$ for 120 min as compared to the control. It was concluded that as American ginseng was processed at a high temperature, especially steam-heated in an autoclave, its chemical constituents changed and, in particular, acidic polysaccharides, total phenolics and antioxidant capacity were considerably increased.