• Title/Summary/Keyword: silica gel mat

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Effect of Silica Gel on Food Dehydration of Onion by Solar Energy (태양열(太陽熱)을 이용(利用)한 식품건조(食品乾燥)에서 Silica Gel의 활용효과(活用效果))

  • Jeon, Byeong Seon;Yoon, Han Kyo;Chang, Kyu Seob
    • Korean Journal of Agricultural Science
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    • v.10 no.1
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    • pp.156-165
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    • 1983
  • This experiment was carried out to elucidate the drying characteristics of onion and dehumidifying effect of air using the silica gel and to reuse it by solar collector. The results were summarized as follows. 1. It takes 14hours to regenerate to silica gel of 8% moisture content from saturated silica gel in conditions of $28^{\circ}c$ temperature and 55% relative humidity. 2. When sample was recycled through solar collector, the result of drying was 1/2 times more efficient than that of mat drying. 3. Average thermal efficiency of solar collector was 25% during the experimental period. 4. Browning extent was reduced to 1/2 times at heated air blow drying system using drying chamber.

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Color Change in Pressed Rose Petals as Affected by Pressing Method (압화 방법에 따른 장미 꽃잎의 변색)

  • Byun, Mi Soon;Kim, Soon Ja;Kim, Kiu Weon
    • FLOWER RESEARCH JOURNAL
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    • v.16 no.1
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    • pp.49-56
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    • 2008
  • Typical rose flowers, 'Red Corvette (red)', 'Nobless (pink)', 'Golden Metal (yellow)', and 'Rose Yumi (white)', were used as experimental materials to examine flower color changes as affected by pressing method and light treatment for four weeks and eight weeks by 2,000 lux fluorescent light at a 16 hours daylength. Pressing materials in silicagel mat resulted in the least change after pressing and light treatment for all kinds. On the contrary, an electric pressing device caused color to change to brown. Flower colors deteriorated the most by an electric pressing device made in Korea for pink rose; an electric pressing device made in Japan for white rose; and paper sheet made in Korea for red rose. The sequence of degree in severity of color change after pressing was pink, yellow, and white roses. Light treatment brought about the most extreme color change in yellow 'Nobless' rose, while other three cultivars were rather stable in change of color.

Formation of Luteoskyrin by Penicillium islandicum (Penicillium islandicum에 의한 황변미독(黃變米毒) Luteoskyrin의 생성(生成))

  • Kim, Yong-Hwa;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.10 no.1
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    • pp.46-51
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    • 1978
  • One of yellowed rice toxins, luteoskyrin, was investigated with respect to its identification, quantitation and producibility by Penicillium islandicum isolated from deteriorated rice. 1) Luteoskyrin was best resolved by thin-layer chromatography with silica gel G plate impregnated with 0. 5 N oxalic acid and acetone : n-hexane : water (6 : 3 : 1.5, upper layer) solvent system. The isolated yellow spot showed maximum absorption bands at 426 and 448 nm and changed to purple color upon exposure to sunlight for $2{\sim}3$ hours. 2) Detection limit for luteoskyrin was 4 ppm in elution-colorimetry and 0.1 ppm in densitometry after TLC. Assuming that the tolerance for luteoskyrin in rice is set below 3.68 ppm, densitometry is usable for its screening in grain samples 3) Producibility of luteoskyrin by Pen. islandicum was shown to be 11 mg/g mycelial mat in liquid culture and 40 mg/g autoclaved rice.

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