• Journal of Ginseng Research
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• v.25 no.1
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• pp.37-40
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• 2001

Two kinds of ginseng extracts were prepared and their brown color and radical scavenging activity were evaluated. The extract prepared by decoction after steaming exhibited deeper brown color and stronger radical scavenging activity than the extract prepared by decoction only. The difference in color and radical scavenging activity was greater in white ginseng than in fresh ginseng. Steaming white ginseng for 3 h was equivalent to 45 h of decoction in its brown color and radical scavenging activity. Consequently, we believe steaming process is better method than decoction to increase the biological activity of ginseng.

• Food Science and Preservation
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• v.4 no.2
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• pp.155-162
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• 1997

This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17$0^{\circ}C$ within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14$0^{\circ}C$ for over 55min or at 17$0^{\circ}C$ for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.

• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.85-89
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• 2000

This study investigated the effect of steaming on fixation of compression set and the effect of these treatments on mechanical properties of heat-compressed wood specimens. To determine the effect of steaming after compression set, wood specimens were compressed for 100min at 180f and then steamed for 20-100min at $120^{\circ}C$. Swelling tests were used to evaluate recovery of compression set. Bending, compression, and Brinell hardness tests were carried out for evaluating mechanical properties. Compressed wood steamed for 100 min at $120^{\circ}C$ showed 1.9% recovery of set, increases in bending and compressive properties, and no hardness change. We concluded that almost complete fixation of compression set in wood can be achieved by steaming compressed wood.

• Journal of Navigation and Port Research
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• v.38 no.6
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• pp.567-575
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• 2014

In recent times, an obvious strategy in liner shipping markets that has come to the fore is slow steaming. Nowadays, most liner shipping companies have decelerated the voyage speed to 15-18 knots on major routes, and some leading liner shipping companies have a plan to reduce it to below 15 knots. Slow steaming is helpful in reducing the operating cost and the amount of greenhouse-gas emissions on a single vessel with lower fuel consumption. However, it also creates various negative effects such as the opportunity cost, additional fixed costs and an in-transit inventory cost on a loop. Hence, the net operating cost on a loop is changing dynamically due to the changes of voyage speed based on various slow steaming effects. The aim of this study is to analyze the slow steaming effects in the liner shipping, and to find the best voyage speed that minimizes the operating cost on a loop. Moreover, this study suggests the recommendable strategy for liner shipping companies. To achieve the aim of this study, a simulation model has been designed using System Dynamics.

• Korean Journal of Medicinal Crop Science
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• v.21 no.1
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• pp.54-60
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• 2013

According to previous reports, antioxidant activities of Codonopsis lanceolata could be increased by a steaming process. This study was performed to improve its antioxidant activity and skin whitening activities of C. lanceolata by high pressure and stepwise steaming complex process. The complex processed C. lanceolata showed highest free radical scavenging acitivity as 45.21%, and for phenol and flavonoid contents, complex processed C. lanceolata contained higher than those from conventional extraction process or steaming process alone. The Cytotoxicity of all C. lanceolata extracts also showed low cytotoxicity against human fibroblast cell (CCD-986sk) as 4.49 ~ 10.40%. In whitening activity, high inhibition of tyrosinase activity was estimated as 25.08% by adding the extracts from complex process. We found that whitening and antioxidant activity of complex processed C. lancolata extract was higher than those obtained from conventional extraction and a steaming process because various kinds of antioxidant compounds could be easily released by combined process, compared to one of each process.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.295-301
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• 2021

Steaming is a method that has traditionally been used for medicinal plant extraction. This study investigated nitrite oxide production, ferrous ion chelating activity, α-glucosidase, xanthine oxidase, and acetylcholinesterase inhibitory activities of ethanol, acetone and hot-water extracts of Codonopsis lanceolata prepared by steaming seven times. MTT assay showed that each extract was non-toxic up to a concentration of 700 ㎍/mL confirming that there was no cytotoxicity in all extracts. The α-glucosidase, xanthine oxidase, and acetylcholinesterase inhibitory activities exhibited by the hot-water extract obtained from steaming seven times were higher (83.1%) than the other extracts. Higher production of nitrite oxide and better ferrous chelating activity was recorded with hot-water extract compared to ethanol and acetone extracts. These results indicated that more steaming of Codonopsis lanceolata extracts would be required to validate the possibility of developing antioxidants. Also, further study is needed to determine if the components present in the tested extracts might be useful in the prevention of Alzheimer's disease. These results showed that hot-water extracts may be useful for their antioxidant and the production inhibitory activity of nitrite oxide. It will be helpful in the investigation of the constituent analysis of the steam-processed product of Codonopsis lanceolata.

• Journal of Ginseng Research
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• v.44 no.3
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• pp.424-434
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• 2020

Background: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated. Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation from fresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during the steaming process at 120℃. Acidic glutamic acid and basic arginine were used for the acid impregnation treatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free amino acids contents in untreated and amino acid-treated P. ginseng samples were determined. Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acid-treated P. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng significantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at high temperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acids levels during the steaming process. Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why and how steaming induces the structural change of ginsenoside inP. ginseng and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.222-229
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• 2007

Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming $90{\sim}95^{\circ}C$ for $1{\sim}3\;hr$ followed by hot air-drying at $50^{\circ}C$ for $36{\sim}48\;hr$, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, $Rg_1$, Re (representative ginsenosides in fresh ginseng) decreased, but those of $Rg_2$, $Rh_1$, $Rg_3$ (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.

• The Korea Journal of Herbology
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• v.29 no.6
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• Korean Journal of Medicinal Crop Science
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• v.20 no.4
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• pp.270-276
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• 2012

This study was performed to enhance contents of low molecular weight ginsenoside Rh2 and Rg3 using an ultra high pressure and steaming process in wild cultured-Root in wild ginseng. For selective increase in contents of Rg3 and Rh2 in cultured wild ginseng roots, an ultra high extraction was applied at 500MPa for 20 min which was followed by steaming process at $90^{\circ}C$ for 12 hr. It was revealed that contents of ginsenosides, Rb1, Rb2, Rc and Rd, were decreased with the complex process described above, whereas contents of ginsenoside Rh2 and Rg3 were increased up to 4.918 mg/g and 6.115 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the cultured wild ginseng roots treated by the complex process was 0.64 ppm but it was 0.78 ppm when it was treated with the steaming process. From the results, it was strongly suggested that low molecular weight ginsenosides, Rh2 and Rg3, are converted from Rb1, Rb2, Rc, and Rd which are easily broken down by an ultra high pressure and steaming process. This results indicate that an ultra high pressure and steaming process can selectively increase in contents of Rg3 and Rh2 in cultured wild ginseng roots and this process might enhance the utilization and values of cultured wild ginseng roots.