• Journal of Conservation Science
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• v.27 no.4
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• pp.345-356
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• 2011

To remove metal stains of the ceramics, chemical cleaning is essential case by case. This study investigated the removal characteristics of iron stains by oxalic acid and citric acid including their application methods of soaking and poultice. The soaking method in cleaning agents showed removal process by color difference and released iron contents from iron stains on ceramics. Iron stains were removed successfully from ceramics, which soaked in oxalic acid for 60 hours. However, it is recommendable to soak in 0.25M oxalic acid for one to three hours because most iron stains were disappeared in 3 hours soaking. Citric acid is less effective than oxalic acid in removing iron stains because of heavy molecular weight and low acidity. Poultices (bentonite, sepiolite, activated carbon fiber and celite) with oxalic acid were applied on contaminated ceramics. After ten hours, iron stains on ceramics were removed successfully by poultice. Among them, bentonite and sepiolite have better application. Therefore, sepiolite with 0.25M oxalic acid was applied on the iron stains of whiteware and celadon from Ma Island, and then stains were removed. However, it is judged that the application methods can be varied according to the form and depth of contaminant. In addition, the residues of poultice on the ceramics will be considered for preventing contamination.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.475-481
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• 1984

Estimation of the penetration rate of humectants has been considered to be important in effective control of food processing when intermediate moisture food is manufactured by the moist-infusion method. In this study, when shark (Isurus glaucus) muscle was soaked in four common humectants (sucrose, sorbitol, glycerol, and propylene glycol), the equation of their penetration rate was drawn as a function of time using high performance liquid chromatography analysis. Penetration rates increased with soaking temperatures and decreased inversely with molecular weights of humectants. The penetrated amounts for 10% humectant solution reached about equilibrium after soaking for 10 hours and for 30% humectant after soaking for about 7 hours. In consideration with the penetration rate of the sample soaked in 10% humectant and complex solution of each 10% humectant, little difference was found between them. When the sample was soaked in 10% humectant and 30% humectant, it seemed to be able to apply the following regression equation to estimate the penetrated amounts: M = a log (c.t)+ b where M = penetrated amounts; c = concentration of humectant; t= soaking time; a, b = constant and c.t should be within $10^3\;-\;4{\times}10^4$.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.20-30
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• 1987

Kyongdan is a kind of Korean rice cake made from glutinous rice powder. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects on sensory characteristics and texture of Kyongdan in various soaking time, temperature and volume of adding water in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The degree of gelatinization in various storage time and temperature were evaluated by $\beta$-amylase digestibility. The results were summarized as follows. 1. In preparation, the significant factors were the temperature and volume of water, number of kneading, condition of powder, and the relationships between soaking time and temperature of water and between volume and temperature of water and between volume of water and number of kneading and between volume of water and salt. 2. In sensory evaluation on the various soaking time and temperature and volume of water, the most favorite tendency on the overall quality was at the addition level of hot water of 25% with glutinous rice powder made by soaking for 12 hours. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparision with Instron measurement. 3. The degree of gelatinization were decreased rapidly during two days of storage. In storage temperature, Kyongdan which was stored at $0^{\circ}C$, showed the most low level of the degree of gelatinization at the same storage time.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.51-60
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• 2020

This study was conducted to investigate changes in pesticide residues in eggplant and lettuce during washing and cooking processes after application with azoxystrobin. Eggplant was processed with running washing, steaming, and stir-frying, and lettuce was processed with soaking washing, running washing, soaking and running washing, ultrasonic cleaning, and blanching. The limit of quantitation of GC analysis of azoxystrobin was 0.01 mg/kg and the recovery rate was 84.7-109.5%. The azoxystrobin processing factors (PFs) and reduction rates in eggplant and lettuce were calculated and the results were as follows. In the case of eggplant, the azoxystrobin PF and reduction rate of running washing were 0.29 and 71.1%, respectively, those of steaming were 0.32 and 68.0%, respectively, and those of stir-frying were 0.24 and 75.7%, respectively. In the case of lettuce, the azoxystrobin PF and reduction rate of soaking washing were 0.25, 75.3%, those of running washing were 0.61 and 38.9%, respectively, those of soaking and running washing were 0.32, 68.0%, those of ultrasonic cleaning were 0.47 and 53.1%, respectively, and those of blanching were 0.26 and 73.6%, respectively. It could be identified that pesticide residues in eggplant and lettuce can be effectively reduced through washing and cooking processes and that most of pesticide residues were removed when cooking processes were undergone after washing. Therefore, azoxystrobin PFs after washing and processing can be provided as basic data for risk assessment.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.393-397
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• 2012

This study developed a rapid egg-salting method using a temperature change in NaCl solution under pressure. The permeation effects(PEs) of NaCl into eggs at ambient pressure were analyzed 1) after soaking them in 20, 30, or 40%(w/v) NaCl solution at $50^{\circ}C$ and 2) after soaking in 20~40% concentrations(w/v) of NaCl solution at $4^{\circ}C$ immediately after soaking at $50^{\circ}C$ for 1 hr(temperature change method; TCM). Under permeation conditions(40% NaCl solution with TCM), the PE of NaCl into eggs at various pressures(4.0~7.0 MPa) was determined. The PE improved with increasing NaCl concentration and pressure. In 40%(w/v) NaCl solution, the PE was more rapid with TCM(0.70% for 2 hr) than without TCM(0.60% for 2 hr). At 7.0 MPa pressure, the PE was more rapid with TCM(1.66% for 15 min) than without TCM(1.40% for 15 min). These results suggest that the TCM-induced contraction of the egg membrane improved the PE. Therefore, we believe that the development of a rapid salting method for seasoning eggs is possible with the TCM.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Food Science and Preservation
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• v.13 no.6
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• pp.686-690
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• 2006

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at $25^{\circ}C$ for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to $12{\sim}14%$ for moisture content Hardness of Seoritae was decreased from $12,863g_f$ to $3,309g_f$. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was $3,165g_f$ which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Journal of Korean Ophthalmic Optics Society
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• v.16 no.3
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• pp.237-245
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• 2011

Purpose: The present study was conducted to investigate whether certain repeated physical and/or chemical stimuli added on ophthalmic lenses might induce any changes of the functions of lens coatings. Methods: The changes in lens surface, light transmittance, foggy duration, durability of ophthalmic lenses were determined after the application of tearing-off with tape, rubbing with acetone, soaking in acetone or distilled water of ophthalmic lens (CR-39 material) as physical and/or chemical stimuli. Results: The change of ophthalmic lens surface was detected after soaking in acetone for longer than 30 minutes by observing the lens surface to figure out the functional change of hard coating. The ophthalmic lens soaked in distilled water for 180 minutes showed little functional change of anti-reflection coating as 1% by measuring light transmittance of lens. However, the function of anti-reflection coating was almost disappeared after the ophthalmic lens was soaked in acetone for 60 minutes. The foggy duration of ophthalmic lens soaked in acetone was increased by estimating foggy duration of lens. The lens coating was shown to be defected when the pre-damaged ophthalmic lenses were torn off with tape, rubbed with acetone and soaked in distilled water or acetone by observing pre-damaged lens surface to evaluate its durability. Conclusions: The careful management during ophthalmic lens dispensing or usual eyeglass wearing is needed since the change in ophthalmic lens coatings was shown by repeated physical and/or chemical stimuli.