• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.461-467
• /
• 1993

The purpose of this study was to investigate the physico-chemical properties of potato starch heated with microwave. Two types of potato starches are prepared; in group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560 W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. As the microwave heating time took longer, free lipid decreased and bound lipid increased in both groups. The shape of starch granules, birefrigence and X-ray diffraction pattern were not changed much by microwave heating in both groups. Water binding capacity increased, but amylose content, swelling power and solubility decreased as the microwave heating time took longer. It was also found that the extent of decreases in swelling power and solubility were different between group A and group B.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.10
• /
• pp.1420-1426
• /
• 2006

To establish a rapid and effective method for the analysis of soy isoflavone which is known to have lots of variation in derivatives of glucoside, conversion rate from isoflavone conjugates to its aglycones, and decomposition of conversed aglycones were investigated with various acid hydrolysis conditions. A number of heating conditions for acid hydrolysis including heating at convection oven $(105^{\circ}C)$, water bath $(95^{\circ}C)$, heating block $(120^{\circ}C)$, and hot plate $(120^{\circ}C)$ were applied. Acid hydrolysis in heating block with reflux was chosen as the best heating condition. From the stability test of isoflavone aglycone during acid hydrolysis, genistein, daidzein, and glycitein did not show any significant changes in their contents for 60 min of hydrolysis. Ten to thirty milligram of sample per 1 mL HCl was the best ratio of sample to acid. As conclusion, acid hydrolysis for 60 min after addition of 15 mL HCl solution to 0.5 g soybean, and then fill up to 50 mL with methanol, followed by HPLC analysis was set as a final analysis method. From this method, isoflavone contents expressed as total aglycone of feed meal was the highest with content of $1288.5{\mu}g/g$ followed by those of dehulled meal.

• The Transactions of the Korean Institute of Electrical Engineers C
• /
• v.54 no.11
• /
• pp.477-482
• /
• 2005

We have investigated volume resistivity and thermal properties showed by changing the content of carbon black which is the component parts of semiconducting shield in underground power transmission cable. Specimens were made of sheet form with the nine of specimens for measurement. Volume resistivity of specimens was measured by volume resistivity meter after 10 minutes in the preheated oven of both 25$\pm$1[$^{\circ}C$] and 90$\pm$1[$^{\circ}C$]. And specific heat (Cp) and thermal conductivity were measured by Nano Flash Diffusivity and DSC (Differential Scanning Calorimetry). The measurement temperature ranges of specific heat using the BSC was from 20[$^{\circ}C$] to 60[$^{\circ}C$], and the heating rate was 1[$^{\circ}C$/min]. And the measurement temperatures of thermal conductivity using Nano Flash Diffusivity were both 25[$^{\circ}C$] and 55[$^{\circ}C$]. Volume resistivity was high according to an increment of the content of carbon black from these experimental results. And specific heat was decreased, while thermal conductivity was increased by an increment of the content of carbon black. And both specific heat and thermal conductivity were increased by heating rate because volume of materials was expanded according to rise in temperature.

• KIEE International Transactions on Electrophysics and Applications
• /
• v.5C no.3
• /
• pp.89-96
• /
• 2005

To improve the mean-life and reliability of power cables, we have investigated the volume resistivity and thermal properties demonstrated by changing the content of carbon black, an additive of the semiconductive shield for underground power transmission. Nine specimens were made of sheet form for measurement. Volume resistivity of the specimens was measured by a volume resistivity meter after 10 minutes in a preheated oven at temperatures of both 25$\pm$1[$^{\circ}C$] and 90$\pm$ 1[$^{\circ}C$]. As well, specific heat (Cp) and thermal conductivity were measured by Nano Flash Diffusivity and DSC (Differential Scanning Calorimetry). The ranges of measurement temperature were from 0[$^{\circ}C$] to 200[$^{\circ}C$], and heating temperature was 4[$^{\circ}C$/min]. From these experimental results, volume resistivity was high according to an increase of the content of carbon black. Specific heat was decreased, while thermal conductivity was increased according to a rise in the content of carbon black. Furthermore, both specific heat and thermal conductivity were increased by heating temperature because the volume of materials was expanded according to a rise in temperature.

• Food Science and Preservation
• /
• v.4 no.1
• /
• pp.17-25
• /
• 1997

The effects of microwave treatment on the perservation of foods, such as a seaweed soup and sea stoned radish shreds, were studied. Microwave treatment of microbial cell suspensions revealed that viable cells decreased dramatically when heated to 6$0^{\circ}C$. However, it was unlikely that microwave treatment to 60 is enough to decrease the viable cell counts efficiently in a seaweed soup and radish shreds. It was thought that microwave heating to at least 7$0^{\circ}C$ as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7$0^{\circ}C$ with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2$0^{\circ}C$ for 3 days, as compared to those treated with a full power. The microwave treatment with three stages was designed to solve problems associated with variations depending on food volumes and difficulties of heat diffusion in a solid food to be irradiated with a microwave oven. The three stage method was found to have a similar efficiency in the reduction of viable cell counts in foods to microwave treatment at a full power and to conventional methods, such as water bath heating or boiling for 3 min with a gas range.in with a gas range.

• Korean journal of food and cookery science
• /
• v.8 no.1
• /
• pp.15-20
• /
• 1992

The changes in color of spinach leaves upon blanching in boiling water and by microwave oven were investigated. The noticible changes in color of leaves were observed above $70^{\circ}C$. The values of L (lightness), a (redness) and b (yellowness) were decreased upon blanching. The value of the under surface of leaves was decreased by 2~3 times compared to that of the upper surface. The noticible color changes occured from 15 sec and the absorbance at 432 nm of water increased rapidly from 2 min of blanching in boiling water. Salt (0.5 and 0.9%) decreased the absorbance at 432 nm of water. The changes of L and b of the under surface of leaves upon heating with a microwave oven were less compared with those in boiling water. Based on the color differences of leaves upon blanching in boiling water, the optimum ratio of spinach to water was 1:4 or 1:5.

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.944-951
• /
• 2011

An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature $90^{\circ}C$, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was $250^{\circ}C$ for 25 min, the oven temperature was increased to $290^{\circ}C$ by $10^{\circ}C$/min ratio, and finally the oven temperature remained at $290^{\circ}C$for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.

• Proceedings of the Korean Society For Composite Materials Conference
• /
• 2002.05a
• /
• pp.188-191
• /
• 2002

3-D orthogonal woven carbon/Al composites were fabricated using a pressure infiltration casting method. Especially, to minimize geometrical deformation of fiber pattern and $Al_4C_3$ formation, the process parameters of the minimum pressurizing force, melting temperature, delay and holding time of molten aluminum pressurizing was optimized through the PC-controlled monitoring system. Resonant ultrasound spectroscopy (RUS) was utilized to measure the effective elastic constants of 3-D orthogonal woven carbon/Al composites. The CTE measurement was conducted using strain gages in a heating oven.

• Korean Journal of Food Science and Technology
• /
• v.52 no.5
• /
• pp.503-509
• /
• 2020

The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200℃ for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.

• Korean journal of food and cookery science
• /
• v.13 no.4
• /
• pp.384-389
• /
• 1997

Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20-55% of moisture content were completed within a minute at 120$^{\circ}C$ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)+${\beta}$-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150$^{\circ}C$ for 7 minutes.