• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.465-469
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• 2015

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

• Journal of the Korean Wood Science and Technology
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• v.18 no.1
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• pp.15-23
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• 1990

Roughage feeds were produced from Hyun-aspen (Populus alba $\times$ P. glandulosa) by autohydrolysis. The objectives of this work were to find proper conditions for the treatment of Hyun-aspen by analyzing the compositional change and digestibility and to determine the content of sugar and phenol contained in liquor extracted by digestion. The results of this work were as follows: 1. The proper condition for autohydrolysis of Hyun-aspen chips were $160^{\circ}C$ and 30 minutes in an autoclave. The yield of potential feed from original material and digestibility were 91.3% and 38.9% respectively 2. According to cooking conditions the sugar concentration of extracted solution and the recovery rate of sugar were 0.1~2.5%, 0.3~14.6% respectively. The phenol concentration of extracted solution and the recovery rate of phenol were 0.1~0.3, 0.5~1.8% respectively.

• Journal of the Korean housing association
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• v.22 no.4
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• pp.51-61
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• 2011

This study aimed to grasp trends of the discourse for improving living conditions carried out since 1920's, when the sense for mending the irrationality of conventional living emerged in various magazines. Among the movement, women intellectuals played an important roles to discuss reforming daily life and unhealthy, inconvenient houseworks. This study found the ideological background and direction of this discourse, and estimated its important role for housing improvement, analyzing the contents of articles published in representative womens' magazines of the modern times. In the discourse, they thought that it was most important to make houseworks brief and efficient, and concentrated on building rational environment for houseworks. As reforming kitchen system, heating system (Ondol) should be separated from cooking system to improve hygienic and economical condition of houseworks. Reformed kitchen would be equipped with new installations for effectiveness, lightened by sunlight through windows, and finished floor with cement and drainage for sanitation. Also, they suggested new ways of living, planning modern houses with reformed kitchen system, thinking about moving path and distance of housewives. This discourse would be a foundation to the change of kitchen system up to now.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.4
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• pp.74-80
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• 2000

A series of studies on nitric-acid pulping of municipal recycled waste papers were carried out to substitute the bleached chemical pulp imported for producing printing paper as well as to use its solidified spent-liquor as fertilizer. The first experiment was carried out to find the optimum treatment conditions such as pulp consistency, nitric acid charge and temperature in $HNO_3$-alkali pulping process. The results obtained were as follows: 1. Some selective delignification of OCC pulp was conducted by $HNO_3$-alkali process. The higher the temperature and concentration of nitric acid, the lower the pulp yield and kappa number of treated pulp. while its brightness was increased. 2. The higher consistency required the stronger mixing in case of more than 5% pulp. 3. In the laboratory, the suitable $HNO_3$-treating condition seemed to be less than 6% consistency, lower than 500% $HNO_3$charge on pulp and lower than $100^{\circ}C$ in cooking temperature. 4. The spent liquor with 1.77% N-content seemed to be slow-release nitrogen fertilizer suitable for agriculture.

• Mycobiology
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• v.36 no.3
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• pp.178-182
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• 2008

In order to increase the mycelial production of Phellinus linteus, which exhibits potent anticancer activity, some ingredients of the medium used to culture P. linteus were investigated. The optimal medium composition for the production of Phellinus linteus was determined to be as follows: fructose, 40 g/l; yeast extract, 20 g/l; $K_2HPO_4$, 0.46 g/l; $K_2HPO_4$, 1.00 g/l; M$MgSO_4\cdot7H_2SO$, 0.50 g/l; $FeCl_2\cdot6_2O$, 0.01 g/l; $MnCl_2\cdot4H_2O$, 0.036 g/l; $ZnCl_2$, 0.03 g/l; and $SuSO_4\cdot7H_2O$, 0.005 g/l. The optimal culture conditions were determined to be as follows: temperature, 28$^{\circ}C$; initial pH, 5.5; aeration, 0.6 vvm; and agitation, 100 rpm, respectively. Under optimal composition and conditions, the maximum mycelial biomass achieved in a 5 l jar fermentor was 29.9 g/l.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.225-234
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• 2001

The purpose of this study was to know the conscious of eating habit of housewife. The data were collected from 250 housewives who were the age group of 20-60's in Sang-Ju. The survey was taken place from May to June in 2000. The result showed that there were significant differences in eating habit's consciousness according to housewife's age group: 1. As the age goes up, the housewife had less consideration herself when they purchased food and decided cooking method. 2. As the age goes down, the order in having meal was depended on conditions. But as the age goes up, they considered the order as important thing like followings; eating together, eating separately according to the sex, male first, senior first, housewives lastly. 3. The survey showed that there was distinction depending on sex in meal as age goes up. And The subject was conscious that the delicious and valuable meal served to male, senior and child before. 4. Regardless of senior, the consciousness for the skipping meal was high as the age goes down. 5. As the age goes up, female and seniors showed that leftover was not so good. 6. The consciousness that housewives were responsible for preparing the meal was high as the age goes up, but they had further difficulty in preparing meal as the age goes down. 7. In considering that male and senior should be participated in the kitchen work, they had high consciousness as the age goes down. 8. About role of cooking, the consciousness was hish in case of male as the age goes down, in case of female and housewife were high as the age goes up. 9. As the age goes up, The consciousness was high that Female must buy the food. 10. As the age goes up, they had high consciousness in considering that the meaning of meal was related to survival, that noodle and bread were not meal. And the consciousness about that eating out was not good for health was high as the age goes up.

• Journal of the Korean Wood Science and Technology
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• v.4 no.1
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• pp.21-27
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• 1976

This study was carried out in order to obtain the effect of active alkali concentration. Sulfidity 25%, maximum temperature 170$^{\circ}C$, cooking time 3hrs., liquor to wood ratio 5 : 1 in the kraft cooking conditions were maintained. Active alkali concentration were varied at intervals of 3% between 12% and 24%. The rates of de lignification increased with an increase in active alkali concentration and beatability, brightness, and strength of pulp also improved. The total pulp yield trand to decrease with an increase of active alkali concentration. The maximum screened pulp yield were obtained between 18% and 21% A.A.. Therefore, the optimum active alkali concentration was 18~21%.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.145-149
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• 1990

Extraction and analysis conditions of di-(2-ethylhexyl) adipate (DOA) and its migration contents into foods wrapped with plasticized polyvinyl chloride (PVC) film during storage and cooking with microwave were examined using gas chromatography. Experiments on the extraction solvent and method showed that the method of reflux using carbon tetrachloride for longer than one hour allowed the highest extraction of DOA. Analysis of four PVC wrap films from different factories in domestic market showed the DOA contents of 18.9% for home-use and 24.6% for retail-use on the average. The highest migration during storage was observed in pork belly, which were 21% and 26% after one and three days respectively. During microwave cooking; smaller than 5.5% of DOA were migrated into foods when the film was not contacted with foods, whereas about 49% migration was observed in pork belly contacted with film directly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.326-333
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• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.230-238
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• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.