• Food Science and Preservation
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• v.16 no.5
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• pp.656-660
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• 2009

We investigated the quality characteristics of Dombaegi after drying, with respect to salt concentration (1%, 2%, 3% all w/v) and salting temperature ($4^{\circ}C$, $18^{\circ}C$), to establish optimum salting conditions. Changes in moisture and salt content, water holding capacity, water activity, color, and textual properties of salted Dombaegi were measured. The moisture content was highest in Dombaegi prepared with 3% (w/v) salt at 4C. The salt content of Dombaegi rose as salt concentration and temperature increased. The water holding capacity was greatest after salting with 3% (w/v) salt at $4^{\circ}C$. Color and texture were superior after preparation at higher salt concentrations and lower salting temperatures. Thus, the quality of Dombaegi was optimal when dry salting was performed at the highest salt concentration (3%, w/v) and the lower salting temperature ($4^{\circ}C$).

• The Korea Journal of Herbology
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• v.24 no.1
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• pp.133-139
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• 2009

Objectives : This study was designed to investigate the effects of alcoholic fermentation extract from ovary and rind of pear on human skin. Methods : We investigated the effects of samples on human skin in terms of clinical trial. 32 of healthy volunteers, who lived in mokpo participated in clinical trial. Effects of sample on hygroscopicity and water-holding capacity were investigated. Sebum, moisture, scabrousness and desquamation were also investigated. Facial massages were conducted 8 times in each volunteers. Results : Single treatment group showed elevated levels of hygroscopicity (Normal : 106.4$\pm$2.1%, vs Pear : 114.1$\pm$6.2) and water-holding capacity (Normal : 87.1$\pm$4.4%, vs Pear : 96.2$\pm$1.3) on forearm of 16 volunteers respectively. In addition, massage group using sample showed elevated moisture (Control : 3.8$\pm$5.8%, vs Sample : 15.2$\pm$4.7%) and lowered scabrousness levels (Control : -12.3$\pm$4.4%, vs Sample : -22.0$\pm$5.2%) significantly. However, the levels of sebum did not affected by sample. Conclusions : These result suggest that alcoholic fermentation extract from ovary and rind of pear has moisturizing effect on human skin.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.169-178
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• 1996

Target parameters such as water solubility index (WSI), intrinsic viscosity (IV), water holding capacity (WHC), oil holding capacity (OHC), soluble dietary fiber (SDF) and microstructure were investigated on three different screw configurations during twin-screw extrusion of wheat bran. WSI of raw wheat bran (RWB) was 13.7%, while that of extrudates ranged $16.3{\sim}23.2%$ when extruded using screw configurations with 5 reverse screw elements (RSE). It was found that the moisture content of RWB greatly affected WSI of extrudates. IV of wheat bran extrudates increased from 10.6 ml/g of RWB to $37.86{\sim}44.37\;ml/g$ of extrudates extruded using 3, 4 and 5 RSE, whose trend was highly related to the moisture content of RWB and the extrusion pressure. Multiplication of IV and soluble solid (SS) content exhibited good correlation $(R^2=0.85)$ with specific mechanical energy (SME). The results suggested that SS and molecular size are an important factor governed by the SME in solubilization of wheat bran. WHC increased with increasing feed rate and moisture content, while OHC decreased. SDF increased from 2.68% of RWB to $4.32{\sim}6.48%$ of extruded wheat bran, indicating the significant breakdown of cell wall components. Microstructure of the extrudates showed the distinct patterns of degradation and solubilization of cell wall structure, depending on the moisture content of RWB.

• Journal of the Korean Ceramic Society
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• v.28 no.6
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• pp.457-464
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• 1991

Aluminum nitride (AlN) has excellent properties such as high thermal conductivity and electrical resistivity, whereas it has some disadvantages such as low sinterability and tendency to be hydrolyzed by moisture at room temperature. In the present work, the relative density, modulus of rupture and microhardness were examined for pressure-less-sintered AlN (synthetic and commercial) bodies which were prepared under the conditions of various sintering temperatures, holding times and additions of CaCO3 which showed the best effect on sinterability among the various sintering aids. As a result, the AlN bodies with 1.0 wt% CaCO3 (0.56wt% CaO) which were sintered at 1800$^{\circ}C$ for 20 min showed good densification. In this case, the relative densities were 95.9% and 95.2%, and microhardnesses were 10.3 GPa and 9.8 GPa for synthetic and commercial AlN respectively. And as the holding time at 1800$^{\circ}C$ was increased from 10 min to 60 min, the relative density was increased from 91.9% to 96.5%. It was considered that impurities of metals and oxygen promoted the densification of AlN at low temperature (1600$^{\circ}C$).

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.475-481
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• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• Korean Journal of Poultry Science
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• v.22 no.4
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• pp.223-223
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• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.120-124
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• 1994

Nine wind vegetables were analyzed for moisture, ash, crude protein, crude lipid and dietary fiber. Wild vegetables contained 33-53% of dietary fiber on a dry weight basis. Dalle (Allium monanthum) contained 49% total dietary fiber and 22% soluble dietary fiber and dodok(Codonopsis lanceolata) contained 55% total dietary fiber and 21% soluble dietary fiber. Wild 8% more dietary fiber than cultivated one. Water holding capacities of wild vegetables were higher than commercial wheat bran and soy fiber, but lower in oil absorption. When wild dodok and dalle were wet milled by blade grinding before sieving the dietary fiber content in dodok was increased from 55 to 83 % with increasing the dietary fiber content in dalle form 49% to 69%.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• Journal of Biosystems Engineering
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• v.23 no.3
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• pp.229-244
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• 1998

This study was performed to determine proper fan and heater management schemes for natural air drying of rough rice in round steel bin with stirring device under Korean weather conditions. A computer simulation model was developed to predict moisture content changes, energy requirements, and drymatter losses during drying of rough rice by natural air. Drying test was conducted to validate the simulation model using round steel bin of holding capacity of 300ton at Rice Processing Complex in Jincheon. The bin was filled with rough rice every day and mixing by stirring device. Moisture contents, ambient air temperatures, relative humidities, static pressures in plenum chamber in the bin, airflow rates, and electrical and fuel energy were measured. Relative errors of moisture content changes predicted by the simulation model were below 5ft, and relative errors of final moisture content, final grain weight, required energy ranged from 0.9% to 6%. These not levels indicated that the simulation model can satisfactorily predict the performance factors of natural air drying system such as drying rates and energr consumptions comparing error level of 10% to 15% in other drying simulation models generally used in dryer desists. Twelve different fan and heater management schemes were evaluated using the computer simulation model based on three hourly weather data from Suweon for the period of 1952-1994. The best management schemes were selected comparing the drymatter losses, required drying times, required energy consumptions. Operating fan without heating only when ambient relative humidity was below 85% or 90% appeared to be the most effective method of In operation in favorable drying weather. Under adverse drying climates or to reduce required drying time, operating fan continuously, and heating air with $1.5^{\circ}C$ temperature rise only when ambient relative humidity was over 85% appeared to be the most suitable method.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.704-710
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• 1988

This study was, firstly, to investigate water holding capacity in terms of variation of moisture sorption isotherms of seasoned squid treated with sodium lactate, glycerol, propylene glycol, sorbitol, mannitol, sodium benzoate, potassium sorbate and calcium propionate, and secondly, the effect of humectant treatments on storage stability was studied. The criteria for storage stability was based on three quality factors, namely, lipid oxiations, color development by non-enzymatic browning reactions and lipid oxidation, and mold growth. The effect of humectants on equilibrium moisture content was in the following increasing order; mannitol < sorbitol < sodium lactate < propylene glycol < glycerol. The experimental data indicated that sodium lactate has, in practice, potentially positive effect on processing of seasoned squid. During the storage period of 60 days, TBA values increased in all samples tested as humectants concentrations increased up to 10%. However, in the range of 1-7% sodium lactate treatment, the degree of lipid oxidation, browning reactions and mild growth were not high enough to affect the quality of seasoned squid, when compared with conventionally manufactured ones.