• Journal of the Korean Wood Science and Technology
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• v.29 no.4
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• pp.9-15
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• 2001

This study deals with shear strength test for Pinus densiflora and Pinus radiata treated at above $100^{\circ}C$ by heat steam. Treatment conditions of this experiment were operated at regular intervals of $20^{\circ}C$ at temperatures up to $200^{\circ}C$ for 5, 10, 20 and 30 minutes by using the steam-explosion apparatus. It was examined, at high temperatures, degradation of some compounds from wood composition could lead to reduced the shear strength through heat steaming processes and play a large part in the plastic process of solid wood materials. It could be estimated that the shear strength of woods were gradually reduced by heat steaming time. Remarkable reduction of shear strength of woods was observed with increasing steaming temperatures above 10 minutes steaming time. Furthermore, this phenomenon shows a tendency to increase with higher temperatures. Therefore, it was considered that the softening by steaming treatment at high temperatures is necessary for the improvement on the wood processing ability.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Textile Coloration and Finishing
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• v.19 no.3
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• pp.18-25
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• 2007

The fixing behaviors of anthraquinone disperse dyes containing dimethylamino substituent, such as C. I. Disperse Violet 26(D.V.26) and C. I. Disperse Blue 14(D.V.14), or containing diamino substituent, such as C. I. Disperse Blue 73(D.B.73), and monochlorotriazinyl azo reactive dyes, such as C. I. Reactive Orange 13(R.O.13), C. I. Reactive Red 3(R.R.3). C. I. Reactive Yellow 2(R.Y.2) on polyester/cotton blend(P/C) fabrics were examined for the one-step printing of P/C fabrics. The high temperature steaming of $175^{\circ}C$ is the most satisfactory fixing method for P/C one-step printing with above disperse and reactive dyes among the four different fixing methods: $175^{\circ}C$ steaming, $102^{\circ}C$ steaming${\rightarrow}175^{\circ}C$ steaming, $190^{\circ}C$ thermosol, $102^{\circ}C$ steaming${\rightarrow}190^{\circ}C$ thermosol. $190^{\circ}C$ thermosol is unfit to fix R.R.3 and R.Y.2 whose heat stability is poor. It was found that D.V.26 and D.B.14 containing dimethylamino substituent are unstable for heat and alkali, but D.B.73 is stable for them to print P/C blend fabrics with R.O.13 which is also stable for heat. Therefore we found that D.B.73, R.O.13 and a pair of D.B.73 and R.O.13 were very suitable for one-step printing of P/C blend fabrics.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.27-37
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• 2019

Background: The structural conversions in ginsenosides induced by steaming or heating or acidic condition could improve red ginseng bioactivities significantly. In this paper, the chemical transformations of red American ginseng from fresh Panax quinquefolium L. under steaming were investigated, and the possible mechanisms were discussed. Methods: A method with reversed-phase high-performance liquid chromatography coupled with linear ion trap mass spectrometry ($HPLC-MS^n$)-equipped electrospray ionization ion source was developed for structural analysis and quantitation of ginsenosides in dried and red American ginseng. Results: In total, 59 ginsenosides of protopanaxadiol, protopanaxatriol, oleanane, and ocotillol types were identified in American ginseng before and after steaming process by matching the molecular weight and/or comparing $MS^n$ fragmentation with that of standards and/or known published compounds, and some of them were determined to be disappeared or newly generated under different steaming time and temperature. The specific fragments of each aglycone-type ginsenosides were determined as well as aglycone hydrated and dehydrated ones. The mechanisms were deduced as hydrolysis, hydration, dehydration, and isomerization of neutral and acidic ginsenosides. Furthermore, the relative peak areas of detected compounds were calculated based on peak areas ratio. Conclusion: The multicomponent assessment of American ginseng was conducted by $HPLC-MS^n$. The result is expected to provide possibility for holistic evaluation of the processing procedures of red American ginseng and a scientific basis for the usage of American ginseng in prescription.

• The Korea Journal of Herbology
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• v.28 no.1
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• pp.73-82
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• 2013

Objectives : Provides research basis on steaming processing method (SPM) as described in literatures 'Roegongpojaron', 'Pojadaebub', and 'Susajinam'. Methods : The following issues were considered for current investigation regarding herbal drugs: (i) categorizing SPM-applied drugs, (ii) protocols on the use of the supporting materials, (iii) kind of supporting materials, (iv) processing periods, (v) part of the herb plants, (vi) herbal efficacy, (vii) intrinsic properties and tastes of the herbal drugs, (viii) meridian tropism of the herbal drugs. Result : The number of herbal drugs was 70 species from 'Roegongpojaron', 73 from 'Pojadaebub', and 66 from 'Susajinam'. The abundance of supporting materials was in the order of alcohol, honey and tofu. The herbal parts of the roots, stem, fruit, and seed were most widely used. Based on herbal efficacy, a drug supplementing invigoration was used most, and a drug eliminating heat followed next. Based on four spirit features, herbs showing warm, cold, and mild features were used. In considering five tastes, herbs showing bitter and sweet tastes were used most. In considering meridian tropism, herbs converging to liver and kidneys were used, and drugs converging to 'Samcho, and gallbladder were not used. Conclusion : The present survey on SPM as described in 'Roegongpojaron', Pojadaebub', and 'Susajinam' indicates that there is a principal specialty on the use of supporting materials, steaming periods, steaming parts and efficacy.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.300-304
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• 1996

Jeungpyun Products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical Properties of Jeungpyun Products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

• Mycobiology
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• v.36 no.3
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• pp.148-151
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• 2008

A novel biomass was prepared from Pichia anomala KCCM 11473, which grew well in ginseng-steaming effluent (GSE), and its physiological functionalities and enzyme activities were determined. When the strain was cultured in the GSE (pH 6.0) at 30$^{\circ}C$ for 48 h, 1.6 mg of biomass per ml-cultures was produced. The cell-free extract of the biomass showed high antihypertensive angiotensin I-converting enzyme inhibitory activity of 72.0% and anticholesteromia HMG-CoA reductase inhibitory activity of 46.5%. The cell-free extract also showed 13.0 U per ml and 8.5 U per ml of neutral protease activity and alkaline protease, respectively.

• Food Science and Preservation
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• v.12 no.3
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• pp.209-215
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• 2005

Response surface methodology(RSM) was applied to monitor the elimination rate of heavy metals(Pb, Cd) and soluble solids depending on the steaming and roasting conditions of Polygonatum odoratum roots. Experiments of 16 different steaming and roasting conditions based on a central composite design for steaming time($60{\sim}180$ min), roasting temperature($110{\sim}150^{\circ}C$), and roasting time($10{\sim}50$ min) were conducted, thereby predicting the steaming and roasting conditions for the maximal responses; soluble solids($71.47\%$) at 65.24 min, $126.93^{\circ}C$ and 37.58 min; Pb removal rate($18.87\%$) at 71.23 min, $119.81^{\circ}C$ and 24.35 min; Cd removal rate($50,85\%$) at 160.89 min, $126.43^{\circ}C$ and 15.81 min, respectively. The optimum conditions estimated by RSM for the maximized values of soluble solids and heavy metal elimination rates were $165{\sim}180$ min of steaming time, $120{\sim}135^{\circ}C$ of roasting temperature, and $30{\sim}45$ min of roasting time, respectively. These estimated values were in agreement with those measured by real experiments.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.289-294
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• 2007

This study was performed to investigate the effects of pre-soaking methods on the preparation of Rehmannia radix Preparata (R.P). The R. radix L (R.L) was soaked in distilled water and traditional Korean wine for 24 hr, then the soaked R.L was treated with a traditional nine-time steaming process. Next, catalpol, 5-hydroxymethyl-2-furaldehyde (5-HMF), polyphenols, flavonoids, antioxidant activities, and ACE inhibition activity were analyzed for the R.P produced by the different methods. The catalpol content of the R.L was 631.4 ppm, but the content decreased as steaming increased to 8-9 times. The 5-HMF, polyphenol, and flavonoid contents of the R.L were 0.12 mg/g, 5.09 mg/g, and 0.83 mg/g, respectively, and these increased gradually with increasing steaming times. As the steaming times of the distilled soaking water increased, the antioxidant activities of 1 mg/mL increased from 19.44% to 75.60% at 14 times of steaming. The ACE inhibition activities of 1 mg/mL of the distilled soaking water increased from 28.70% to 94.78% at 10 times of steaming, but decreased afterward.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.742-746
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• 2013

This study was conducted to investigate the effect of different steaming and drying temperature conditions on the physicochemical characteristics of pumpkin powder. All the samples were steamed for 30 or 60 s and then were dried using hot air at 40, 50, 60, and $70^{\circ}C$. The moisture content decreased with an increase in the hot-air drying temperature, while the soluble solid content and yield increased. The color values, L, a, and b of the pumpkin powder decreased with increasing hot-air drying temperature. The pumpkin powder, which was steamed for 60 s had the highest water absorption and water solubility indexes. The carotenoid content of pumpkin powder was mostly destroyed with the increase in the steaming and drying temperatures. The total sugar and reducing sugar contents increased with increasing steaming and drying temperatures. Thus, the steaming and dehydration temperature conditions influenced the physicochemical characteristics of the pumpkin powder.