• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.183-188
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• 2020

The manufacturing process for konjac jelly is largely divided into the three processes of powder manufacturing, a coagulation and finishing. It was found that the number of aerobic bacteria in konjac jelly decreases as the concentration of coagulation agent and soaking liquid increases. The temperature of the water has no significant effect. When the concentration of coagulation agent was maintained at 1.0%, the tensile strength was also maintained without significant change for up to 10 months. When the concentration was kept below 0.8%, however, the tensile strength showed a tendency to sharply decrease. After fixing the coagulant concentration to 1.0%, the effect by the soaking liquid was confirmed. At all concentrations of soaking, it was found that both tensile strength and bacterial numbers are unchanged until 10 months of storage.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Food Science and Preservation
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• v.7 no.4
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• pp.384-388
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• 2000

This study was carried out to investigate the optimal process conditions of instant soybean soup for the soybean noodles. The process of soybean soup was in the other or soaking, cooking, peeling, drying, milling and packaging. The optimal conditions of soaking process obtained at 25$\^{C}$ for 4hrs, and the protein content of yellow and black soybean after soaking treatment were 21.97% and 19.58%, respectively. As the increasing of cooking time, the moisture content was not changed, and optimal cooking condition through the sensory evaluation was obtained at 100$\^{C}$ and 15min. The protein contents of cooked yellow and black soybean dried by hot-air and far infrared-ray were 43.40∼44.18% and 44.59∼51.36%, respectively. From the results of sensory evaluation, the yellow and black soybean dried with far infrared-ray at 45$\^{C}$ for 5hrs were excellent, and the difference between the marketed soybean soup and instant soybean soup produced by this experimental process for soybean noodles was not exist. The optimal concentration of instant soybean soup for soybean noodles was determined to be 50g of soybean powder with 1L water.

• The Plant Pathology Journal
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• v.26 no.4
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• pp.372-379
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• 2010

Macrophomina phaseolina causing charcoal rot was isolated from sesame seeds (cvs. Giza 32 and Shandawel-3) collected from different localities of Assiut, Sohage and El-Minia Governorates. The fungus was found in the highest frequently in samples collected from Assiut Governorate followed by Sohag and finally EL Minia Governorate. The obtained isolates were different in their virulence on the tested sesame cvs. Also, they differed in their growth nature including colony color and sclerotial production. The color of colonies of the pathogen seem to be correlated with density of sclerotial formation. Aqueous extracts of Majorna, Wild chamomile, Geranium oil and Nees plants were highly toxic to tested isolates of M. phaseolina, in vitro. On the other hand the rest of the tested aqueous extracts had no effect. Under greenhouse conditions in 2005 and 2006 seasons, soaking seeds of sesame before sowing in aqueous extracts of Eucalyptus, Nerium, Ocimum and Roesmary plants decreased the disease incidence. Aqueous extracts of Eucalyptus and Ocimum were the most effective treatment. Dipping sesame seeds in hot water at $60^{\circ}C$ for 5 minutes increased seed germination of Giza 32 and Shandawel-3 cvs. followed by $55^{\circ}C$, $50^{\circ}C$ and $45^{\circ}C$, while $40^{\circ}C$ treatment resulted the lowest seed germination rate. Dipping sesame seeds in hot water at different temperature before planting decreased seed, seedling and charcoal rots. Soaking seeds in hot water at $60^{\circ}C$ increased greatly plant height and decreased seed, seedling rot and charcoal rot followed by $55^{\circ}C$ and $50^{\circ}C$, under greenhouse condition.

• Transactions of the Korean Society of Automotive Engineers
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• v.23 no.6
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• pp.601-607
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• 2015

The friction material for automobile is manufactured by mixing several composites to stop the running vehicles. Friction characteristics are changed significantly according to the relative amount of the base materials. However, difference of friction coefficient is sometimes measured at the test for the same friction material. Nevertheless, the study for solving these problems is insufficient. In this paper, the friction tests were carried out by changing the external environment and processing condition when the main ingredients are fixed and also evaluated how the friction coefficient changes. The variables are cooling air speed, humidity (Relative humidity and Absolute humidity), scorching time, soaking time and pad area. And it is analytically considered which environmental factor mainly affects the characteristic of friction coefficient variation by experiment. It is expected that the results from this study can be very useful as a database for development of the friction material.

• FLOWER RESEARCH JOURNAL
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• v.16 no.1
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• pp.17-22
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• 2008

Four kinds of leaves with different shapes of leaf blade were used as experimental materials to establish an optimum condition for treating leaves to obtain skeleton leaves. Effective concentration and length of soaking time in a hot NaOH solution, which resulted in high valued ornaments, were 60% (v/v) for 50 minutes for Acer buergerianum (palmatifid), 20% (v/v) for 50 minutes for Ilex cornuta (serrate), 20-60% (v/v) for 70 minutes for Quercus mongolia (lobed), and 20-40% (v/v) for 70 minutes for Quercus palustris (parted). Through a series of the process of soaking leaves in a hot NaOH solution, rinsing or brushing to remove mesophyll, drying, and dying, high quality ornaments could be obtained.

• Korean Journal of Plant Resources
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• v.29 no.3
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• pp.339-346
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• 2016

This study was carried out to develop an effective seed propagation method for Thalictrum rochebrunianum var. grandisepalum (H. Lev.) Nakai by analyzing seed dormancy types and germination characteristics. Seeds were collected between September to October at Gangwon province, and well-selected seeds were used while being dry-stored at 4±1℃. The seed size ranged 4.52 × 1.58 ㎜ and the weight of thousand seeds were 1,603.5 ± 0.02 ㎎. The moisture content was 7.2%. Seeds were achene type, and morphology characters showed an elliptical shape and rough texture, and light brown in color. Moist-chilling treatment was conducted for dormancy breaking because the seeds had an undeveloped embryo of liner type. The embryo had developed during a moist-chilling period, constantly, and fully developed in 10 weeks. Consequently, it seemed to be non-deep complex or intermediate complex type of morphophysiological dormancy, and embryo dormancy was broken by wet-chilling for 10 weeks. After 10 weeks of wet-chilling treatment, seed germination began. Germination percentage was higher in dark condition raher than light condition and recorded the maximum at 25℃ in the dark (16.3%). A pre-soaking treatment with a combined plant growth hormones promoted germination and shortened T₅₀. Specifically, seed germination of 84.5% was achieved by pre-soaking of seeds with a combined solution of 500 ㎎/L GA₃ and 10 ㎎/L kinetin for 24 h after a wet-chilling treatment for 10 weeks. Thus the effect of plant growth hormones coupled with chilling temperature on seed breaking dormancy provide asubsequent growth of seedlings for successful plantation.

• Korean Journal of Weed Science
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• v.16 no.1
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• pp.8-13
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• 1996

This study was conducted to know the effect of storage period, harvesting time and light condition on dormancy breaking of major weeds. Echinochloa crus-galli, Cyperus serotinus, Aeschynomene indica, Ludwigia prostrata and Bidens tripartita had the 10 or 30% germination ability within 30 days after harvest but scirpus juncoides, Potamogeton distinctus, Aneilema japonica and Monochoria vaginalis had not germination untill 120 days after harvest of seed. C. serotinus and P. hydropiper required strong light for germination but S. juncoides, L. prostrata and B. tripartita showed the less tham 5% germination in the dark condition gerntinator. S. juncoides germination showed negative response in chemical soaking but A. japonica, B. tripartita and L. prostrata showed high germination percentage in Acetone, Chloroform and distilled water soaking during the 10 days after treatment.

• Corrosion Science and Technology
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• v.3 no.4
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• pp.172-177
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• 2004

Biaxially oriented polyethylene terephthalate copolymer(BO - PET)film laminated aluminiums have been applied for chip condenser case. The BO PET film is characterized by high molecular which gives high corrosion resistance, good adhesion and high heat resistance. The higher orientation lowers formability of the film. So, optimum orientation has to be controlled during the laminating process. And to confirm the adhesion between BO PET and aluminium and to guarantee the formability of PET laminated aluminums, we have controlled the chromium oxides weight on the aluminium and laminating condition ( laminating temperature, soaking temperature and lag time after nip roll and quenching conditions) This paper discusses the effect of the laminating conditions on the formability of laminated aluminums. As results, it is clear that the orientation of the BO PET film decreased with an increase in the strip temperature. When the film temperature is over the melting point of the film, its orientation drastically decreased.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.