• Textile Coloration and Finishing
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• v.15 no.5
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• pp.310-315
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• 2003

The dyeing of cotton fabric with Forsythia koreana NAKAI was investigated. The colorant was extracted with methanol under various concentrations of dyestuffs at $40^\circ{C}$ and $76^\circ{C}$. UV-VIS spectrum was obtained to find the maximum wavelength of colorant. Cotton fabrics were dyed at different temperatures, mordants, in pre and post mordanting methods. The maximum wavelength of spectrum were 390nm, 410nm, 440nm. The highest K/S value was showed at 100% dye concentration, extracted at $76^\circ{C}$ and dyed at $80^\circ{C}$. The mordant effect was not good in the K/S values. The light fastness was increased at Fe-pre mordant and Cr, Fe-post mordant.

• Journal of Mechanical Science and Technology
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• v.17 no.5
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• pp.740-750
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• 2003

It has been observed that the cooling capacity of an impinging water jet is affected by the seasonal conditions in large-scale steel manufacturing processes. To confirm this phenomenon, cooling experiments utilizing a hot steel plate cooled by a laminar jet were conducted for two initial ambient air temperatures (10$^{\circ}C$ and 40$^{\circ}C$) in a closed chamber, performing an inverse heat conduction method for quantitative comparison. This study reveals that the cooling capacity at an air temperature of 10$^{\circ}C$ is lower than the heat extracted at 40$^{\circ}C$. The amount of total extracted heat at 10$^{\circ}C$ is 15% less than at 40$^{\circ}C$ , These results Indicate the quantity of water vapor, absorbed until saturation, affects the mechanism of boiling heat transfer.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.206-212
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• 1972

Oxidative changes in the rice lipids under accelerated condition were studied by measuring the changes in weight gain, total carbonyl compound, malonaldehyde, and fatty acid composition. Rice lipids were prepared by extraction with either n-hexane or ethanol from polished rice grain and purified by Folch's method. The lipid preparations were either incubated in dark at $40^{\circ}C$ or irradiated with ultra-violet light for a period of 55 days. Weight gain by oxygen absorbed sharply increased within 3 days in the rice lipids under UV light irradiation. However, with the rice lipids at $40^{\circ}C$ incubation a moderate increase in weight was observed only after 45 days storage. Their induction periods were one day (hexane extracted, under UV light), 2 days (ethanol extracted, under UV light), 30 days (hexane extracted, at $40^{\circ}C$), and 40 days (ethanol extracted, at $40^{\circ}C$) respectively. Oxidative rancid odor appeared at the end of the induction period. Total carbonyl compound and malonaldehyde markedly increased within 7 days, and decreased in the rice lipids under ultra violet light irradiation, while at $40^{\circ}C$ incubation they were continued to increase slowly through out the storage. The hexane extracted lipid were less stable than ethanol extracted lipid on the basis of oxygen absorption, malonaldehyde and other carbonyl compound formation. With the hexane extracted lipid during 55 days incubation at $40^{\circ}C$, the contents of linoleic and linolenic acids decreased, while the oleic, stearic, and palmitic acids increased.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.701-704
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• 2001

The volatile components of citron peel extracted by three methods, which were SDE (Simultaneous steam distillation & solvent extraction) extraction, solvent extraction and supercritical carbon dioxide extraction were analyzed with gas chromatography. The operation conditions was at the temperature between $30^{\circ}C$ and $45^{\circ}C$ and perssure between 1000 psi and 2500 psi. The aromatic compound was the principal component extracted, the optimum conditions for limonene extraction were 2000 psi and $40^{\circ}C$.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.644-651
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• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• Food Science and Preservation
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• v.4 no.1
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• pp.69-75
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• 1997

Peony is a medicinal herb which have utilized widely as chineses medicine. The paeoniflorin is the predominant component In peony root, monoterpene glucoside containing pinane structure. The effective components were extracted with the cold water from the intact peony roots, and effectively extracted with 70% ethanol from the dry powder of peony roots. The changes of paeoniflorin contents were investigated during the drying process of peony roots and processing of peony extract by the heat-treatment. Air-drying was the best condition for the preservation of paeoniflorin content among the drying processes of peony roots. But convective drying at 6$0^{\circ}C$ was recommended for the drying process of peony roots in large scale. The paeoniflorin in peony extracts was not destroyed by the treatment at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 5 hrs, but destroyed 30%, 28% and 40% of paeoniflorin by treatment at 10$0^{\circ}C$ for 5 hrs, 115$^{\circ}C$ and 121$^{\circ}C$ for 10 minutes, respectively. The paeoniflorin was continueously extracted for 4 hrs from the dry pieces of peony roots(0.5$\times$0.5$\times$0.5cm) in boiling water but destroyed gradually after 4 hrs at 10$0^{\circ}C$. Paeoniflorins in 70% ethanol extracts of peony root were not destroyed at all in the process of concentration to dry powder at 60"C on vacuum.cuum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.215-221
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• 1993

This study aims to construct the conditions of thermal hydrolysis (40, 45, 5$0^{\circ}C$) of koji for the purpose of rapid soy sauce fermentation. Koji hydrolysate was stable for fermentation, when koji hydrolyzed at 4$0^{\circ}C$ with 12% NaCl or at 45$^{\circ}C$ with 8% NaCl. The highest extracted total nitrogen was 1.75%, when the salt level was 9% and at 45$^{\circ}C$. The amount of reducing sugar was 7.2% and that of formol nitrogen was 0.9% when NaCl concentration was 12% and at 45$^{\circ}C$. The viscosity of koji hydrolyzate was in good condition with 15% NaCl and at 45$^{\circ}C$ until after 12days. On the other hands, free amino acid extracted from koji hydrolyzates showed the highest levels of 3268mg% at 45$^{\circ}C$. Free amino acids consisted of glutamic acid, leucine, arginine, aspartic acid, lysine, valine and phenylalanine which dominated 50% of total amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1391-1396
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• 2011

Houttuynia cordata Thunb powder (0.05 g) was placed in a stainless vessel containing 10 mL of water, and subcritical water (SCW) extraction was carried out at various temperatures (50, 100, 200, and $300^{\circ}C$) for 10, 30, and 60 min. SCW treatment significantly affected physiologically important compounds, antioxidant activity, and acetylcholinesterase inhibitory activity of H. cordata Thunb extracts. H. cordata Thunb extracted at $300^{\circ}C$ for 30 min had the highest quercetin content, DPPH radical scavenging activity, total phenolic content, and acetylcholinesterase inhibitory activity, whereas the extract at $100^{\circ}C$ for 10 min possessed the highest flavonoid content. The highest ABTS radical scavenging activity was found in H. cordata Thunb extracted at 200 and $300^{\circ}C$ for 60 min. These results indicate that SCW extraction might be a useful processing method for obtaining valuable materials from H. cordata Thunb.