• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.158-163
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• 2018

Perilla (Perilla frutescens var.frutescens) is an annual plant of the Lamiaceae family, mainly grown for obtaining oil by press extraction after roasting the seeds. Oil yield is one of its important traits, but evaluating this yield is time-consuming, requires many seeds, and is hard to adjust to pedigrees in a breeding field. The objective of this study was to develop a method for selecting high-oil-yield lines in a breeding population without oil extraction. Twenty-three perilla cultivars were used for evaluating the oil yield and seed traits such as seed hardness, seed coat thickness, seed coat proportion and crude fat. After evaluation of the seed traits of 23 perilla cultivars, the ranges of oil yields, seed hardness, seed coat thickness, seed coat proportion, 100-seed weight, and crude fat were 24.68-38.75%, 157-1166 gf, $24-399{\mu}m$, 15.4-41.5%, 2.79-6.69 g, and 33.0-47.8%, respectively. In an analysis of correlation coefficients, the oil yield negatively correlated with seed length, seed width, the proportion of seed coat, seed hardness, and 1000-seed weight, but positively correlated with crude fat content. It was observed that as the seed coat proportion increased, the seed coat thickness, hardness, and 1000-seed weight also increased. Multiple linear regression (MLR) was employed to find major variables affecting the oil yield. Among the variables, traits crude fat content and seed coat proportion were assumed to be indirect parameters for estimating the potential oil yield, with respect to a significant positive correlation with the observed oil yield ($R^2=0.791$). Using these two parameters, an equation was derived to predict the oil yield. The results of this study show that various seed traits in 23 perilla cultivars positively or negatively correlated with the oil yield. In particular, crude fat and the seed coat proportion can be used for predicting the oil yield with the newly developed equation, and this approach will improve the efficiency of selecting prominent lines for the oil yield.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.748-752
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• 1990

This paper was investigated to elucidate the nitrite-scavenging ability of roasted-barley extracts. Roasted-barley extracts exhibited nitrite-scavenging ability. The nitrite-scavenging ability of roasted-barley extracts showed pH-dependent, and did the highest at pH 1.2 and the lowest at pH 6.0. The roasting temperature and time of barley examined influenced the nitrite-scavenging ability of roasted-barley extracts. The water soluble fraction obtained from barley roasted at $230^{\circ}C$ for 90 min showed higher the nitrite-scavenging effect than the others. Ethanol soluble fraction which is further fractionated from water soluble fraction was most effective in nitrite-scavenging.

• Korean Journal of Medicinal Crop Science
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• v.14 no.1
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• pp.8-13
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• 2006

This study was carried out to investigate drying methods for keeping freshness and active components of aerial part of Saururus chinensis. Chopped samples were prepared using hot air drying, hot air drying + roasting, presteamed + hot air drying, freeze drying, and sun drying. Drying time was shorter $88{\sim}93%$ in hot air drying and freeze drying than in sun drying. Percentage of dry matter was higher in the order of freeze drying > sun drying > hot air drying, and moisture content in the order of sun drying > hot air drying > freeze drying. The contents of total phenolics and quercetin related substances were greater in the order of freeze drying > hot air drying > sun drying, while were decreased due to treatments before or after hot air drying. Electron donating ability (EDA) was highest in freeze drying, and showed a little difference between hot air drying and sun drying, but was increased because of treatments before or after hot air drying. In color values, the a value was lower in the order of freeze drying < hot air drying < sun drying. The contents of active components of plant parts of hot air dried were higher in the order of flower >leaf > chopped sample > stem. EDA showed similar tendency with those. The a value was lower in the order of leaf < chopped sample < flower < stem. As a result, freeze drying of chopped samples or hot air drying of leaf and flower were effective to maintain qualities of aerial part of Saururus chinensis.

• Resources Recycling
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• v.29 no.5
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• pp.48-54
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• 2020

Sulphuric acid (H₂SO₄) leaching and hydrolysis were experimented for the recovery of titanum dioxide (TiO₂) from the water-leached residue followed by soda-roasting spent SCR catalysts. Sulphuric acid leaching of Ti was carried out with leachate concentration (4~8 M) and the others were fixed (temp.: 70 ℃, leaching time: 3 hrs, slurry density: 100 g/L, stirring speed: 500 rpm). For recovering of Ti from the leaching solution, hydrolysis precipitation was conducted at 100 ℃ for 2 hours in various mixing ratio (leached solution:distilled water) of 1:9 to 5:5. The maximum leachability was reached to 95.2 % in 6 M H₂SO₄ leachate. on the other hand, the leachability of Si decreased dramatically 91.7 to 3.0 % with an increase of H₂SO₄ concentration. Hydrolysis precipitation of Ti was proceeded with leaching solution of 8 M H₂SO₄ with the lowest content of Si. The yield of precipitation increased proportionally with a dilution ratio of leaching solution. Moreover, it increased generally by adding 0.2 g TiO₂ as a precipitation seed to the diluted leaching solution. Ultimately, 99.8 % of TiO₂ can be recovered with the purity of 99.46 % from the 1:9 diluted solution.

• Applied Chemistry for Engineering
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• v.21 no.2
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• pp.148-153
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• 2010

This study was carried out to investigate the effect of extraction methods on the physicochemical characteristics using seed oil of wild green tea (Camellia sinensis). When the solvent extraction method after grinding and steam treatment (SGS) was used for oil extraction, the yield was highest. The specific gravity was a range of $0.91{\sim}0.94g/cm^{3}$ irrespective of extraction methods of oil. However, the light in the solvent extraction method after grinding (SG), the red in the pressure extraction method after grinding and roasting treatment (PGR), and the yellow in SG method were highest. Among various fatty acids, the concentrations of C16 : 0, C18 : 1 and C18 : 2 were highest, irrespective of extraction methods. Especially, the C16 : 0 concentration was in the order of SG (34.78%), SGS (23.04%), and PRGS method (23.01%), the C18 : 1 concentration was in the order of PGR (43.35%), SGS (42.7%), SG method (39.0%), and in the case of C18 : 2, it was in order of PGR (23.15%), SGS (23.03%), and SG method (15.01%). The saturated fatty acid concentration was in the order of SG (40.59%), PGR (31.61%), and SGS method (30.1%). On the other hand, in the case of the unsaturated fatty acid, it was in the order of SGS (69.9%), PGR (68.39%), and SG method (59.41%). The acid values in the SGS and SG method after 10 days of storage were in the range of 6~8 mgKOH/g. However, in the case of PGR method, it was increased with the increase of storage time and was 49.3 mgKOH/g after 60 days. The peroxide values in the SGS and SG method were in the range of 60~100 mEq/g from 10 to 60 days of storage. On the other hand, when the storage time was increased from 10 to 30 days, it was sharply increased from 60 to 240 mEq/g. The rancidity was in the order of $Fe^{2+}$, $Cu^{2+}$, $Cr^{2+}$, $Zn^{2+}$ and $Ni^{2+}$, irrespective of extraction methods. Especially, when butylated hydroxyanisole (BHA) was added into oil containing 1.0 ppm of <$Fe^{2+}$, the peroxide value was decreased from 539.4 to 216.6%. These results show that seed oil of Camellia sinensis grown in Iksan can be applied as sources for cosmetics, detergents, food, and pharmaceuticals.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.547-556
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• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.483-488
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• 1998

In order to elucidate the effect of heme compounds on lipid oxidation in roasted and/or reheated mackerel and pacific saury, changes in myoglobin, metmyoglobin, total iron, nonheme iron and heme iron content were measured. Throughout the steps of roasting, heating and reheating, myoglobin content was decteased more rapidly roasted at $180^{\circ}C$ for 20 min in fillet samples than those roasted at $200^{\circ}C$ for 15 min or $220^{\circ}C$ for 10 min. When the skinless samples were roasted at $180^{\circ}C$ for 20 min, about $38\%$ of myoglobin in raw meat were remained. The skinless fillet roasted at the lower temperature resulted the higher level of metmyoglobin due to the reduced myoglobin. Regardless of roasted temperature and time, total iron content was retained the level of raw meat throughout processing. 2 times of nonheme iron content was noted in the skinless fillet samples roasted at $180^{\circ}C$ for 20 min. All samples, heme iron content was decreased much lower by roasted temperature and in absence of skin on fillet. It was decreased about $33\%$ when roasted at $180^{\circ}C$ for 20 min in the skinless fillet in case of pacific saury.

• Korean Journal of Heritage: History & Science
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• v.57 no.2
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• pp.6-25
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• 2024

This study concentrated on a report on the results of smelting experiments conducted eight times by the Jungwon National Research Institute of Cultural Heritage, put together the goals and results of the operation, and examined changes in the content of experiments and in the experimental results. First, changes related to operation, such as the ratio of raw materials to fuel and the presence or absence of additives, were reviewed depending on the operation goal. In addition, the results of metallurgical analysis of raw materials, formations, and byproducts were summarized and reviewed by comparing them with materials excavated from the ruins. The operation method varied up to the eighth smelting experiment in terms of iron ore roasting, additives, and raw material/fuel ratio. After reviewing the results again, pure iron with a low carbon content began to be confirmed through metallurgical analysis. As a result, it was confirmed that the charging ratio of raw materials and fuel plays an important role depending on the purpose of production. In addition, most of the products are gray cast iron, and it was deemed that this is due to changes in the internal structure of the pig iron while it was left in the furnace for a long time. The iron was an ingot that was in a molten state even though the carbon content did not reach 4.3%, where the process reaction takes place, and it was deemed to have been caused by excessive operating temperature. Based on the previously reviewed results and the structure and shape of the experimental furnace used in other ironmaking technology restoration experiments, this study finally attempted to restore the structure of an ancient iron smelting furnace, including the furnace's upper structure. By comprehensively referring to the remaining conditions of the excavated iron smelting furnace and the characteristics of the blow pipe, the form of the ancient iron smelting furnace was subdivided into six categories: furnace wall thickness, furnace height, blower height, blow pipe size, furnace inner wall shape, and top shape, and a restoration plan was proposed. To improve the problems of the restoration plan and the Jungwon National Research Institute of Cultural Heritage's experiments that have been conducted through continuous trial and error, an experiment that reflects changes in operating methods by lowering the furnace height and controlling the blowing volume is necessary.