• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.8-16
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• 2005

The extrusion-cooking condition on Cordyceps pruinosa was designed using twin-screw extruder. Response surface methodology (RSM) was used to investigate extrusion-cooking using a central composition design with varying die temperature $(114-146^{\circ}C)$, feed moisture $(22-38\%)$, feed rate (4-14 ka/h) and screw speed (120-280 rpm). System parameters (die pressure and specific mechanical energy (SME)) and extrudate parameters (density and water solubility index (WSI)) were statically analyzed using RSH. Die pressure was significantly affected by temperature, moisture contents and feed rate. SM was affected by screw speed and feed rate. When die temperature is $130^{\circ}C$ and moisture content $25\%$, the optimum pressure is shown. SME is about 20 Wh/kg, when feed rate is $10\~12kg/min$ and screw speed $200\~250rpm$. WSI was affected by temperature and moisture contents. Density was not affected by any factor. WSI increases by $7\%$ from about $23\%$ to about $30\%$, as temperature is raised from $120^{\circ}C\;to\;140^{\circ}C$. The WSI of Cordyceps pruinosa pulverized after extruding (PE) is about $26.97\%$ higher than that of raw material and $10\%$ higher than that of pulverized after drying (PD). The content of unsaturated fatty acid were not significantly different in PD and PE. Anti-oxidative activity of PE was 1.67-2.2 times higher than that of PD in Cordyceps pruinosa using 1- dipheny1-2-picrylhydrazyl method (DPPH).

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.111-119
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• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.215-220
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• 1990

Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature $(140-160^{\circ}C)$ and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $160^{\circ}C$ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.214-218
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• 1995

Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying fo captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15$^{\circ}C$, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amout, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15$^{\circ}C$, the amout of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the amount of residual captan decreased to 2.344 (20.22%), 1.021(65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 2.428(17.36%), 1.520(48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to thespinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthemore the cooking could inhance decreasing of residual captan.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.286-292
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• 2012

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.82-90
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• 2009

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to $76.7^{\circ}C$ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.522-526
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• 1997

Soy isoflavones could be recovered with adsorption resin column chromatography from soybean cooking water produced during soymilk or tofu manufacturing process. The main isoflavones in the soybean cooking water were genistin and daidzin, and their concentration was $0.083{\pm}0.019$ and $0.11{\pm}0.017\;mM$, respectively. Their aglycones were not detected. pH of soybean cooking water was critical in this chromatographic process and the recovery of isoflavones, both genistin and daidzin, was maximum at pH 4.0. Adsorption of genistin on the resin was stronger than that of daidzin. Elution rate and height/diameter ratio also affected the recovery yield. Under the optimal conditions, about 85% of genistin and 70% of daidzin could be isolated from soybean cooking water. Soy saponins were also recovered with isoflavones.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.6
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• pp.1263-1270
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• 2021

Recently, in the food culture life, the trend of consumers cooking is changing, and the use rate of induction cookware is increasing. Therefore, in this study, we propose the development of a functional auxiliary device to improve the safety of induction cookware to improve the convenience of cooking according to the increase in the cooking population. The proposed device is linked with IoT through the app. Through the app, the device can control the induction heating power adjustment and time reservation. In addition, an ultrasonic sensor is used to prevent the container from overflowing during cooking, and the user can safely use induction through the fine dust sensor. The implemented device conducts research assuming the actual cooking situation. Finally, it was confirmed that the user's fatigue was reduced during cooking through the device and the user's safety was improved in emergency situations such as overcooking or overflowing of water.