• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.596-602
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• 1998

Two kinds of sweet potato puree were prepared with Benihayato cultivar of yellow sweet potato with or without $\alpha$-amylase enzyme treatment. Chemical and rheological properties of enzyme-treated puree were different from those of control puree. Reducing sugar content and iodine value increased by $\alpha$-amylase enzyme treatment, while alcohol insoluble solids and viscosity decreased by enzyme treatment. However, the changes of carotenoid content were not significantly different. Hunter-b-values(yellowness) were 27.19 and 23.54 for no enzyme-treated puree(NTP) and enzyme-treated puree(ETP), respectively. Hunter-a values(redness) were 2.24 and 6.05 for NTP abd ETP, respectively. Content of total carotenoid of canned puree heated at 13$0^{\circ}C$ for 30 min decreased by 59 percents.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

• Transactions of the Korean hydrogen and new energy society
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• v.21 no.4
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• pp.278-285
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• 2010

The Sulfur-Iodine (SI) thermochemical hydrogen production process of a closed cycle consists of three sections, which are so called the Bunsen reaction section, the $H_2SO_4$ decomposition section and the HI decomposition section. To identify the role of oxygen that can be supplied to the Bunsen reaction section via the $H_2SO_4$ decomposition section, Bunsen reactions with a $SO_2,\;SO_2-O_2$ mixture and $SO_2-N_2$ mixture as feed gases were carried out using a stirred reactor in the presence of $I_2/H_2O$ mixture. As the results, the amounts of $I_2$ unreacted under the feed of mixture gases were higher than those under the feed of $SO_2$ gas only, and the amount of HI produced was relatively decreased. The results of Bunsen reaction using $SO_2-O_2$ mixture were similar to those using $SO_2-N_2$ mixture. It may be concluded that an oxygen in $SO_2-O_2$ mixture has a role as a carrier gas like a nitrogen in $SO_2-N_2$ mixture. The effects of oxygen were decreased with increasing temperature and decreasing oxygen content in $SO_2-O_2$ mixture.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.367-371
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• 1996

Camellia oil refined under laboratory conditions had a lower content of linoleic acid, higher oleic acid and lower iodine value than soybean oil. The oxidative stability of camellia oil from POV and AV was much higher than that of soybean oil during autoxidation. The acid values of both oils increased with frequency of frying whereas iodine value decreased. The significant decrease of iodine value of soybean oil compared to camellia oil is thought to be because more double bonds are present in soybean oil than in camellia oil. The result of sensory evaluation for taste, color, odor and total acceptance of potato chips fried with camellia, soy-bean and corn oil revealed that the potato chips prepared from camellia oil was the most favorable.

• Journal of the Korean Chemical Society
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• v.39 no.3
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• pp.163-175
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• 1995

Metal free phthalocyanine($H_2Pc$) partially doped with iodine, $H_2Pc(I)x$, has been made to improve photosensitizing efficiency of ZnO/$H_2Pc$. The content of iodine dopant level(x) for $H_2Pc(I)x$ upon $H_2Pc$ polymorphs was characterized as ${\chi}-H_2Pc(I)_{0.92}$ and ${\beta}-H_2Pc(I)_{0.96}$ by elemental analysis. Characterization of iodine-oxidized $H_2Pc$ were investigated by TGA (thermogravimetric analysis), UV-Vis, FT-IR, Raman and ESR (electron spin resonance) spectrum, and the adsorption properties of $H_2Pc(I)x$ on ZnO were characterized by means of Raman and ESR studies. TGA for $H_2Pc(I)x$ showed a complete loss of iodine at approximately 265$^{\circ}C$ and the Raman spectrum of $H_2Pc(I)x$ and ZnO/$H_2Pc(I)x$ at 514.5 nm showed characteristic $I_3^-$ patterns in the frequency region 90∼550 $cm^{-1}$. ZnO/$H_2Pc(I)x$ exhibited a very intense and narrow ESR signal at $g=2.0025{\pm}0.0005$ compared to $H_2Pc$/ZnO. Iodine doped ZnO/$H_2Pc(I)x$ showed a better photosensitivity compared to iodine undoped ZnO/$H_2Pc$. That is, the surface photovoltage of ${\chi}-H_2Pc(I)_{0.92}$/ZnO was approximately 31 times greater than that of ZnO/${\chi}-H_2Pc$ and ZnO/${\beta}-H_2Pc(I)_{0.96}$ was 5 times more efficient than ZnO/${\beta}-H_2Pc$ at 670 nm. And the dependence of photosensitizing effect upon $H_2Pc$ polymorphs was exhibited that the surface photovoltage of ZnO/${\chi}-H_2Pc(I)_{0.92}$ was approximately 5 times greater than ZnO/${\beta}-H_2Pc(I)_{0.96}$ at 670 nm. Therefore Iodine doping of H_2Pc$ resulted in increase in photoconductivity of $H_2Pc$ and photovoltaic effect of ZnO/$H_2Pc$ in the visible region.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.39-42
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• 1990

The properties of amylose of cow pea starch were investigated. Amylose content of cow pea was 25.1 % and iodine binding capacity was 20.2 %. The ${\beta}-amylolysis$ limit of the amylose was 82.3%. The limiting viscosity number of the amylose fraction was 204 ml/g and the corresponding average degree of polymerization was 1,510 glucose units. The percent distribution of molecular weight of the amylose by gel chromatography was $1{\times}10^4$(0.7 %), $1{\times}10^4{\sim}4{\times}10^4$(4.1 %), $4{\times}10^4{\sim}5{\times}10^5$(44.6 %), $5{\times}10^5{\sim}4{\times}10^7$(49.6 % ).

• Journal of Environmental Science International
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• v.24 no.11
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• pp.1463-1471
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• 2015

The surface modified activated carbons (SMACs) were prepared with various $P_2O_5$ concentrations using two activated carbons (ACs: waste citrus peel-based activated carbon and coconut-based activated carbon). The characteristics and adsorptivity of bisphenol A (one of phenolic endocrine disrupting chemicals) were compared between ACs and SMACs. The contents of C, H and N of SMACs were similar to those of ACs, but the content of $P_2O_5$ for the former increased greatly than for the latter, due to the impregnation of $P_2O_5$ into the pores. The specific surface area, total pore volume, average pore diameter and iodine adsorptivity for the former decreased due to the impregnation of $P_2O_5$ into the pores, compared to those for the latter. The adsorptivity of bisphenol A for the former were higher than that for the latter, although specific surface area, total pore volume, average pore diameter and iodine adsorptivity for the former were lower than those for the latter.

• Journal of the Korean Applied Science and Technology
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• v.15 no.1
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• pp.79-90
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• 1998

One of the objectives of this study were to develop a process for manufacturing activated carbons from agricultural by-products(rice shells and saw dust) and another is to measure the iodine number, ash content and removal ratio of COD. The other is to compare those values with those of commercialized activated carbons. Agricultural by-products based activated carbons were manufactured through the steam-reaction method. A rotary kiln type furnace was used for both carbonization and activation. The optimum operating temperatures for carbonization and activation were $650^{\circ}C$ and $900^{\circ}C$, respectively. For the activated carbons produced under these conditions, the iodine number was 1,127mg/g. Especially, removal efficiency of COD was 61.5% for 40mg/L of wastewater and 30% for 150mg/L of SLS(Sodium Lauryl Sulfate).