• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.185-189
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• 2012

This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.640-645
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• 1995

Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of $60{\sim}70%$, steam-cooked Job's-tears demonstrated appropriate rheological properties for further processes, resulting in increased specific volume and decreased breaking strength. However, excessive heat treatment rendered Job's-tears undesirably sticky for flaking, which caused adverse effects on the functional properties of flakes such as specific volume and breaking strength. Increasing steaming time$(5{\sim}30\;min)$ caused an increase in WAI and WSI values. Apparent viscosity of powdered flakes was increased with the extent of gelitinization as a function of heat processing. Viscosity of powdered flakes determined using the amylograph increased with the degree of heating applied to Job's-tears at low pasting temperatures, accompanied by a decrease in maximum viscosity as the pasting temperature increased.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.11
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• pp.226-233
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• 2013

In this study, In Laver's automatic drying device, laver thickness measurement and control devices that are associated with. Disconnect the water and steam, after put a certain amount of the mixture(water and laver) in the mold. In process, Laver of the size and thickness (weight) to determine, constant light source to detect and image LED Lamp occur Vision Sensor (Camera) prepare, then the values of these state of the image is transmitted in real time embedded computers. Built-in measurement and control with the purpose of the application of each of the channels separately provided measurements are displayed on a monitor, And servo signals sent to each of the channels and it become so set function should be. In this paper, the laver drying device, prior to the laver thickness measurement and control devices that rely on the experience of existing workers directly laver manually adjust the thickness of the lever, but the lever by each channel relative to the actuator by installing was to improve the quality. In addition, The effect of productivity gains and labor savings are.

• Journal of Environmental Science International
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• v.23 no.5
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• pp.943-962
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• 2014

Industrial gas drying, dilute gas mixtures purification, air fractionation, hydrogen production from steam reformers and petroleum refinery off-gases, etc are conducted by using adsorptive separation technology. The pressure swing adsorption (PSA) has certain advantages over the other methods, such as absorption and membrane, that are a low energy requirement and cost-effectiveness. A key component of PSA systems is adsorbents that should be highly selective to a gas being separated from its mixture streams and have isotherms suitable for the operation principle. The six standard types of isotherms have been examined in this review, and among them the best behavior in the adsorption of $CO_2$ as a function of pressure was proposed in aspects of maximizing a working capacity upon excursion between adsorption and desorption cycles. Zeolites and molecular sieves are historically typical adsorbents for such PSA applications in gas and related industries, and their physicochemical features, e.g., framework, channel structure, pore size, Si-to-Al ratio (SAR), and specific surface area, are strongly associated with the extent of $CO_2$ adsorption at given conditions and those points have been extensively described with literature data. A great body of data of $CO_2$ adsorption on the nanoporous zeolitic materials have been collected according to pressure ranges adsorbed, and these isotherms have been discussed to get an insight into a better $CO_2$ adsorbent for PSA processes.

• Journal of the Korean Home Economics Association
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• v.17 no.2
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• pp.32-38
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• 1979

The purpose of this experiment was to find out the contained quantity of ascorbic acid form persimmon tea. They were different according to the month when the persimmon leaves were picked, the way of cooking and the length of time spent after cooking. The results of experiment can be summarized as follows : 1. About the same contained quantities of ascorbic acid were obtained among the persimmon leaves picked in September and October, and small contained quatities of it were obtained among the persimmon leaves picked in November. Therefore it can be concluded that the persimmon leaves picked in September and October are better than the leaves picked in November for permision tea. 2. According to the way of cooking the contained quantity of ascorbic acid were different. When green leaves were washed and boiled for 1 monute and dried in the shade for 48 hours, the largest contained quantity of ascorbic acid were obtained. When they were steamed in the steam box for 1 minute and 30 seconds and dried in shade for 48 hours medium contained quantity of ascorbic acid were obtained . The contained quantity of ascorbic acid were decreased when green leaves were dried without boiling when green leaves were dried without boiling or when branches of leaves were taken away by hand and dried. 3. The contained quantity of ascobic acid were also different according to the length of time spent after cooking. After 15 minutes from cooking it began to increase and after 150 minutes it reached the highest degree. After this time it began to decrease. 4. the best fragrance, taste and color of the Persimmn Tea are found out, after steaming in the steaming box for one minute and half second and after drying in the shade for fourty-eight hours.

• Journal of the Korean Wood Science and Technology
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• v.39 no.4
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• pp.291-302
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• 2011

The study was to investigate whitening and antioxidation effects by determining the tyrosinase inhibition activity, DPPH radical scavenging and superoxide dismutase like activity of essential oils from Cryptomeria japonica and Chamaecyparis obtusa. The aim of the present study was to suggest preliminary data for research whitening and anti-oxidant effects material of C. japonica and C. obtusa essential oils and confirm supplementary worth of natural volatile organic compounds (nVOCs). Essential oils of C. japonica and C. obtusa leaves were extracted by steam distillation method of clevenger type, and nVOCs were extracted by high-temperature reactor for utilizing nVOCs condensates released during drying of C. japonica and C. obtusa at 80, 100, and $120^{\circ}C$ temperature conditions, respectively. In the activity of whitening and antioxidation, C. japonica oil was more effective than C. obtusa oil. nVOCs of C. japonica and C. obtusa showed highly activity of tyrosinase inhibitory at higher temperature. Antioxidation activity only shown on nVOCs of C. japonica produced at $120^{\circ}C$.

• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.1
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• pp.76-84
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• 2017

This study selected a method which uses high early strength cement as a way to reduce the curing time and curing energy source of concrete secondary products and reviewed the improvement in the initial strength of concrete secondary products setting the target strength of the concrete capable of removing the form to 15MPa and the curing time to 6 hours. As a result of the test, the only specimen which achieved the form removal strength of 15 MPa only through atmospheric curing within the target curing time of 6hours was ACC-100, and the specimens of TRC-100 and TRC-50 satisfied the values of 6 hours and 15MPa through steam curing. However, we could see that it was difficult to secure workability in the case of the specimen of ACC-100 due to its high rapid setting property and a retarder such as anhydrous citric acid was required to be used to improve the workability. When we look into the pattern following changes in the water to binder ratio, while, in the case of stream curing, OPC-100, TRC-100, and TRC-50 were all found to satisfy achievement of the form removal strength within 6hours as the water to binder ratio decreased, in the case of atmospheric curing, TRC-100, and TRC-50 achieved 15MPa within 12hours.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.