• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.292-301
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• 1997

In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.355-363
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• 1999

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

• The Journal of Internal Korean Medicine
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• v.11 no.1
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• pp.93-107
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• 1990

Studies on diagnosis and treatment of tumor . abscess . ulcer in intestinal carbuncle were carried out. The result of studies were summerized as follows: 1. By Nai-Gyung carbuncle-tumor arose from disharmony between nutrient and defensive because of cold, abscess arose from fever victory between cold and fever, ulcer arose from decreasing function of Bi-Kam year. By latter literature Bi-Kam year could be interpreted that spleen stomach was invaded evil influence from unattainable vital force of the earth. 2. Sites of intestinal carbuncle were large intestine, small intestine, intestinal inside or outside between large and small intestine, Intestinal carbuncle was common name of a disease about large intestinal carbuncle, small intestinal carbuncle, pelvic intestinal carbuncle, shrink leg intestinal carbuncle etc.. Pain appeared Chunchu-Hyul in large intestinal carbuncle, and Gwanweon-Hyul in small intestinal carbuncle. 3. On abdominal diagnosis tumor had indistinct pain of Gwanweon Chunchu, edema and heary feeling in low abdomen, no excessive pain by hand press and intestinal boiling sound. In abscess pain descended from right side of low abdomen to huckle, and there was rejection against press, feeling about fever,water sound with flank movement. In ulcer hand approach was difficult since excessive pain diffuse to whole abdomen, and perforating ulcer sometimes caused a serious symptom of umbilical pus. 4. On fecal and urinary diagnosis in tumor urine was yellowish red pollakiuria like gonorrhoea and occasional constipation. In abscess uncomfortable rough pain short red early urine like gonorrhoea appeared during urination, and constipation with stinging pain appeared during defecation. In ulcer red rough pyuria appeared, and stinging and pain with puruloid blood appeared during defecation. 5. On treatment in tumor Daiwhang-Tang Daisenggi-Tang Dangui-Jun by dissipation method, calming down method, interior reliance maturation method, in abscess Mokdan-San Euiiin-Tang Jeokduiin-Tang by the method of water repelling pus discharge, acute breaking, in ulcer Takridanggui-Tang Paljin-Tang Bojungikki-Tang were each used by the method of interior reliance, virulence astriction, supplement vital force and blood, supplement spleen stomach. 6. On treatment patient may have to be careful of excessive moving and suprising anxiety. Abuse of acupuncture and moxibustion made patient worse, misuse of analgesics purgative intestinal irrigation etc. could provoke difficult diagnosis and perforation. So you must treat after exact diagnosis. 7. Prognosis of ease tumor ease abscess ease ulcer and ease astriction was good. If the intestinal carbuncle were not to promote to abscess and ulcer for a long time, its prognosis was bad and it could metastasize to cancer because of dark purple with hardness. So tumor abscess ulcer in intestinal carbuncle may be significant of precancerous lesion.

• Resources Recycling
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• v.15 no.1 s.69
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• pp.37-45
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• 2006

For treating a huge amount of plastic waste with the environment problem, pyrolysis of plastic waste into alternative fuel oil is one or important issue in recycling methods. This study was introduced over the trend or generation of plastic waste, in Korea pyrolysis technology in domestic and foreign countries, basic technology in pyrolysis process and new technology of pyrolysis developed in KIER (Korea Institute of Energy research). The characteristics of process developed in KIER are the continuous loading treatment or mixed plastic waste with an automatic control system, the minimization of wax production by circulation pyrolysis system in non-catalytic reactor, the reuse of gas produced and the oil recovery from sludge generated in pyrolysis plant, which have greatly the advantage economically and environmetally. The experiment result data in 300 ton/yr pilot plant showed about $81\;wt\%$ liquid yield for 3 days continuous reaction time, and also the boiling point distribution of light oil (LO) and heavy oil (HO) produced in distillation tower was a little higher than that of commercial gasoline and diesel, respectively.

• 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 $170{\mu}g$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.137-141
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• 1979

A study on the processing of soy curd powder with soybean milk and kril autolasate has been carried out to prolong tile self life and to improve the taste and colour of soy curd. The soy curd was manufactured by coagulation of the soybean milk prepared from soybean through a series of processes of soaking, grinding, heating at $500^{\circ}C$ for 5 minutes and filtration. Ten hours was reasonable as the soaking time of the soybean for the high yield of soybean milk. The use of $3\%$ $glucono-\delta-lactone$ to the weight of the raw soybean showed the best coagulation of the soybean milk at $90^{\circ}C$ in relation to the yield and content of crude protein of the soy curd. The soy curd powder prepared by spray drying of soyben milk could be coagulated at $90^{\circ}C$ by the addition of $glucono-\delta-lactone$ after suspending in water. The powder manufactured by spray drying of the mixture of soybean milk and drill autolasate could also be coagulated under the same conditions to produce the soft soy curd. Another powder prepared by spray drying of the mixture of soybean milk, krill autolysate and $glucono-\delta-lactone$ could be coagulated by standing at room temperature after 2 minutes boiling.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.34-46
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• 2005

For treating a huge amount of plastic waste with the environment problem, pyrolysis of plastic waste into alternative fuel oil is one of important issue in recycling methods. This study was introduced over the trend of generation of plastic waste, pyrolysis technology in domestic and foreign countries, basic technology in pyrolysis process and new technology of pyrolysis developed in KIER (Korea Institute of Energy Research). The characteristics of process developed in KIER are the continuous loading treatment of mixed plastic waste with an automatic control system, the minimization of wax production by circulation pyrolysis system in non-catalytic reactor, the reuse of gas produced and the oil recovery from sludge generated in pyrolysis plant, which have greatly the advantage economically and environmetally. The experiment result data in 300 ton/yr pilot plant showed about 81 wt% liquid yield for 3 days continuous reaction time, and also the boiling point distribution of light oil (LO) and heavy oil (HO) produced in distillation tower was a little higher than that of commercial gasoline and diesel, respectively.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.160-167
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• 1996

The middle silk gland, that is a liquid silk thread gland consisting of silk protein, was taken out and a silk monofilament was made by drawing rapidly to approximately 3 times. In order to deteriorate the inter molecular hydrogen bonding force and to stretch in, the drawn silk filament was swoolen in boiling water. The results obtained are as follows ; The silk gland sample that just dried silk gland was occupied in crystalline region of silk-I type and random amorphous region. According to the examination of X-ray diffraction and thermal analysis, silk-II type crystal begins to appear partially in monofilament sample and spread to almost complet silk-II type crystal in 65.2% drawn sample. And, orientation of silk fibroin mlecule increased suddenly in early stage with a rise of drawing ratiofrom birefringence and density, and it was found that orientation of fibroin molecule was completed. As drawing ratio increases relation with time of hydrolysis, birefringence appeared almost fixed a tendency. Crystallization collapse by hydrolysis was not found in X-ray diffraction and thermal analysis. But, amorphous region began to flow by treated hydrolysis, that orientation of crystallization part was disturbed was supposed.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.