• Journal of the Korean Society of Food Culture
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• 제35권6호
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

• Asian Journal of Turfgrass Science
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• 제9권3호
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• pp.253-260
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• 1995

This study is aimed to understand the effects of temperature, light and GA soaking treatment on the seed germination of perennial ryegrass 'Dandy', creeping hentgrass 'Penlinks', tall fescue 'Arid' and Kentucky hluegrass 'Nasaw'. These experiments are carried in vitro, and their results obtained are summarized as the followings ; The optimum temperature for seed germination of perennial ryegrass 'Dandy' was found to he ranged at 20~30$^{\circ}C$, and the optimum temperature for germination of creeping bentgrass 'Penlinks', tall fescue 'Arid' and kentucky bluegrass 'Nasaw' seeds was found to be ranged at 20~25$^{\circ}C$, whereas the germination percentage under the below or above temperature of this range decreased. The germination of perennial ryegrass 'Dandy' and tall fescue 'Arid' seeds showed no effect on light, and while the germination percentage of creeping hentgrass 'Penlinks' increased more highly under the dark condition than under the light condition. The germination percentage decreased according to the higher temperature. The germination of Kentucky bluegrass 'Nasaw' seeds increased more highly under the dark condition than under the light condition at 20~25$^{\circ}C$, whereas the germination percentage under the dark condition at 15$^{\circ}C$ and 30$^{\circ}C$ decreased. In case of GA soaking treatment of seeds, all the cool season turfgrasses tested showed their own promoting effects on seed germination. The early germination of tall fescue 'Arid' was good without the soaking times. Creeping bentgrass 'Penlinks' and perennial ryegrass 'Dandy' had re-spectively the highest germination percentage at 10min and 1hr soaking treatment, and the longer the soaking time, the lesser the germination percentage. Kentucky bluegrass 'Nasaw' obtained the best results at 24has soaking treatment, and the longer the soaking time, the better the ger-mination percentage.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.67-73
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• 2011

The objective of this research was to investigate the effects of soaking time (6, 12 and 24 hr) and steeping temperature (25, 30 and $35^{\circ}C$) on germination time, germination percentage and weight loss of wheat and barley. Changes in chemical composition (such as protein, fat, and ash), reducing sugar content, enzyme activity and pasting profile and GABA ($\gamma$-animobutyric acid) content of germinated wheat and barley were also evaluated. The results clearly suggest that the short soaking time and lower steeping temperature significantly decreased germination time and weight loss, while germination percentage increased. Regarding the chemical composition, the protein content of wheat and barley was slightly increased after germination but there was no significant difference in content of crude fat and ash of both germinated cereals. The reducing sugar content of both germinated cereals decreased as the steeping temperature increased from $25^{\circ}C$ to $35^{\circ}C$. Increasing soaking time and steeping temperature led to increased amylase activity, and also corresponded to reduced paste viscosity. The highest GABA content that occurred with soaking times of 6 and 12 hr and a steeping temperature of $35^{\circ}C$ was 1,467.74 and 1,474.70 ${\mu}g/g$ for germinated wheat and 2,108.13 and 1,691.85 ${\mu}g/g$ for germinated barley. This study indicated that the optimum germination process for wheat and barley is a low steeping temperature and a short soaking time.

• Journal of the Korean Society of Food Science and Nutrition
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• 제29권5호
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• pp.770-776
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• 2000

Pasting gelatinization of acorn flours which were prepared with soaked nut and sediment at 7.8$^{\circ}C$ for 0, 1, 2, 3 and 4 days were investigated. The peak temperature of gelatinization of untreated acorn flour (0-0) by Rapid Visco Analyzer was 73.1$^{\circ}C$, respectively, but those of flours were decreased by soaking. Peak viscosity, setback and breakdown of acorn flours were increased by soaking. In addition, consistency was increased by soaking treatment. From the result of the pasting properties, gel formation ability of acorn flour was increased with increasing soaking days of acorn nut and soaking times of sediment. The gelatinization temperature examined by X-ray diffractometry was lowered with increasing of soaking days. The observation of microstructure through a scanning electron microscope revealed that gelatinized acorn flour showed loser their original shape and structure than that of with out soaking treatment (0-0). The degree of gelatinization under the fixed temperature increased with increasing soaking days. From these results, it might be concluded that the increase of soaking days and soaking times is the factor affecting the gelatinization of acorn flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제47권3호
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• pp.244-249
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• 2002

Varietal difference in seed shape and size, water absorption rate, and soybean sprouts was compared. In general, soybean seeds of yellow seed-coat and spherical shape with 100 seeds of 9.0$\pm$2g were evaluated as the best ones; Pungsannamulkong out of tested varieties was considered to be the best one in these respect. Varietal difference in water absorption yale depending on the soaking duration and temperature was recognized; Jungeri and Jillin 3 showed higher water absorption rate at higher temperature but it was completely vice versa for Pungsannamulkong. It took about 15 hours(soaking at 2$0^{\circ}C$) for seed shape of size to grow to 10mm in length. Maximum enlargement in thickness of soybean seeds was made right after the completion of repeated soaking-drying treatment but three hours and nine hours soaking were needed for one time-soaking and non-soaking treatment, respectively. Varietal difference in germination rate was recognized between one hour's soaking at 2$0^{\circ}C$ and two hour's soaking at 15$^{\circ}C$ The growth rate for Jillin 3 was excellent at all soaking methods and temperatures while three hours of soaking was the best for Jungeril and Pungsannamulkong, regardless of soaking temperatures. The growth of hypocotyl length showed somewhat faster in repeated soaking-drying than one time-soaking and non-soaking while the increase of hypocotyl thicknes was better in one-time soaking than repeated soaking-drying.

• Korean journal of food and cookery science
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• 제17권4호
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• pp.309-315
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• 2001

The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20$^{\circ}C$ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10$\mu\textrm{m}$∼30$\mu\textrm{m}$ and 40$\mu\textrm{m}$∼80$\mu\textrm{m}$ groups, and the amount of large particle size(40$\mu\textrm{m}$∼80$\mu\textrm{m}$) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65$^{\circ}C$∼95$^{\circ}C$, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95$^{\circ}C$ of 12 hr-soaked ones were lower than 1hr-soaked ones.

• Journal of Technologic Dentistry
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• 제19권1호
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• pp.5-12
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• 1997

To examine the difference of castability of non -precious porcelain metal according to 2 type of investing method, experiments were carried out using the method of both existing investing method and the investment with spaces to the upper & lower parts of the ring. The following conclusion were obtained from the result. 1. Seperataly using the existing investment and with spaces to the upper & lower parts of the ring, 44 samples resulted in success with the former method and 52 with the latter out of 84 samples. 2. Under the existing investing method, 44 samples out of 56 total resulted in success when the temperature of the ring was $870^{\circ}C$, and all samples failed when the temperature was $800^{\circ}C$. 3. Under the investment that gives space to the ring, when casted with the temperature of the ring fixed at $870^{\circ}C$, 40 samples out of 56 and 17 samples with the temperature fixed at $800^{\circ}C$ resulted in success. 4. Under the existing investing method with the temperaure of the ring fixed at $870^{\circ}C$ and heat soaking time given an hour, 26 out of 28 samples resulted in success and 18 resulted the same with half an hour heat soaking time. 5. Using the investment that gives space to the ring, at ring temperature $870^{\circ}C$ with heat soaking time 1 hour, all of total 28 rusulted insuccess however only 12 smaples succeeded with 30 minutes heat soaking time. 6. Under the existing investing method, samples with heat soaking time 1 hour equally given at ring temperature $870^{\circ}C$, 26 samples out of 28 succeed however at $800^{\circ}C$ all samples failed. 7. In the case of ring's upper and lower parts opened ring temperature is $870^{\circ}C$ and $800^{\circ}C$ and the heat soaking time was fixed at 1 hour, all 28 samples resulted in success and at $800^{\circ}C$ 17 succeed.

• Korean journal of food and cookery science
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• 제15권5호
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• pp.490-499
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• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

• Food Science and Preservation
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• 제31권4호
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• pp.507-517
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• 2024

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45℃ and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L^* (lightness), a^* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25℃/30 min or 45℃/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• 제40권2호
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• pp.65-72
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• 2008

This work evaluated the extractability of tobacco stem biomass for the papermaking type Reconstituted Tobacco Sheet(RTS). The effects of the soaking conditions on the hydration of stem biomass and the effects of the hydrated state on the mechanical extraction were investigated. In order to simulate the mechanical expression process of a papermaking type RTS mill, for example, the screw press process, the novel mechanical pressing analyzer was developed for this study. The hydration of stem biomass by soaking process was greatly affected by the soaking time and the soaking temperature. The longer soaking time and the higher soaking temperature resulted in the higher hydrated stem biomass. Since the higher hydrated stem had more combined water in the inner structure and resulted in the more flexible structure, the higher hydrated stem leaded to the more compressed filter cake and the higher water contents in the filter cake after the mechanical pressing. The pilot pulping experiments showed the difference in hydration and extractability between burley and bright tobacco stem. The bulkier structure of the burley stem resulted in the faster hydration by pilot pulping and leaded to the larger reduction in water soluble components. And the hydration process showed the major influence on the separation efficiency of water soluble components.