• Culinary science and hospitality research
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• v.20 no.6
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• pp.262-274
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• 2014

In this study, changes of nutrients such as vitamins, minerals, and antioxidants were determined by using a multi-functional grinder. Contents of vitamin C and vitamin $B_1$ were measured by HPLC, and antioxidant activity was estimated toward free radical scavenging effect in using DPPH. Contents of minerals(Zn, Mn, Fe, Mg, K, and Ca) were computed by ICP-Mass. Results identified that the contents of vitamin C was $44.06{\pm}10.86mg/kg$ in mandarine, $132.1{\pm}22.80mg/kg$ in orange, and $12.79{\pm}2.01mg/kg$ in pineapple by using the hand blender for 3 minutes, and the loss rate of vitamin C contents were 12%, 7%, and 12% in comparison with the control group. In addition, the contents of vitamin C were $41.89{\pm}5.55mg/kg$ in mandarine, $131.51{\pm}12.67mg/kg$ in orange and $16.76{\pm}1.47mg/kg$ in pineapple when using of the grinder for 3 minutes, and the loss rate of vitamin C contents were 16%, 8%, and 17%. The results of vitamin $B_1$ showed a tendency to decrease in the same manner as the content of vitamin C even if there was no significant difference. Furthermore, the result of antioxidant activity revealed that free radical scavenging effect of sample was 60% decreased when using a hand blender and 10% decreased when using a grinder. Thus decrease rate of antioxidant activity when using the hand blender was higher than grinder. Lastly, current study could find any significant differences among the 16 food samples for cooking when employing the multi-functional grinder(p<0.05).

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.11a
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• pp.467-470
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• 2011

In this study, two different kind of impeller, commercial hand blender and manual type were used to investigate the most effective mixing method for simulant gel propellant. Ionized Water, Carbopol 941 and NaOH were used to produce the simulant gel for temperature of $25^{\circ}C$ and $50^{\circ}C$. The amount of bubbles produced during mixing of simulant gel at $50^{\circ}C$ were higher than that of simulant gel at $25^{\circ}C$. After 24 hours, bubbles of simulant gel made at $50^{\circ}C$ disappeared rapidly with respect to the bubbles of gel made at $25^{\circ}C$. Bubbles from blender did show notable amount even after 24 hours. Among mixing type, it was found that the pitched paddle impeller was the best candidate for the production of simulant gel.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.2
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• pp.33-41
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• 2021

The effect of homogenization treatment on the suspension stability of makgeolli was evaluated. The non-soluble solids of makgeolli that were not homogenized were precipitated at 1.0-68 mm after 10 minutes of standing and 2.0-70.5 mm after 30 minutes of standing. On the other hand, in the makgeolli homogenized with a blender for more than 20 seconds, no precipitated non-soluble solids were observed during the initial 10 minutes, and when it was left still for 30 minutes, it showed precipitation of 2.0 mm (control 58.0 mm). The makgeolli treated with a high-pressure homogenizer did not show any sedimentation until 30 minutes of standing. In the sensory evaluation, the high-pressure homogenized makgeolli had a score of 3.93, whereas non-treated had a score of 2.80, which was improved by 40% by homogenization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.125-130
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• 2009

Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%: $SC_{50}$) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. $SC_{50}$ were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.