• Journal of Pharmaceutical Investigation
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• 제38권1호
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• pp.23-29
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• 2008

Red ginseng is made of white ginseng through the steaming and drying procedure. In this process, the amounts of toxic elements of ginseng are decreased and those of effective components, ginsenosides are increased. In order to identify the components alteration of white ginseng by processing time, we applied HPLC-based metabolomics approach combined with the principal component analysis (PCA) multivariate analysis. White ginsengs were steamed at 0, 1, 2, 4, 8 and 16 h, respectively and followed by drying process at moderate temperature. Then the steamed ginsengs and the commercial red ginsengs were analyzed by HPLC. On the basis of HPLC results, PCA multivariate analysis was applied for evaluating the quality of red ginseng, which showed the processed ginsengs are grouped by processed time because less polar ginsenosides were increased in proportion as the steaming time was increased. The purchased red ginsengs were distributed in the range of $0{\sim}1$ hour steaming time. This pilot experiment suggests that HPLC-based metabolomics approach is able to allow the quality of herbal medicines to be controlled with a simple and economic method.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1108-1114
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• 2001

호박을 이용한 반고형 이유식을 제조하기 위하여 단호박과 늙은호박을 각각 마쇄하거나, 찌거나, 데친 후 각각을 체에 내리고 가열하여 puree를 만들고, 이들의 수분함량, 점도, 색도, $\beta$-carotene 함량, riboflavin 함량, ascorbic acid 함량을 측정하고, 관능검사를 실시하였다. 단호박퓨레가 호박퓨레보다 수분 함량이 적었고, 점도, Hunter L, a, b 색도, $\beta$-carotene 함량, riboflavin 함량은 높았다. 관능검사를 실시하여 단맛과 전체적인 선호도가 높은 찐 단호박 퓨레를 이유식의 주원료로 선택하였다. 변성전분의 혼합비율이 증가할수록 호화개시온도는 낮아지고 최고점도는 증가하였다. 찐 단호박 퓨레에 변성전분, 쌀가루, 유제품을 혼합하여 제조한 이유식은 살균과정에서 색도의 변화는 적었으나 점도가 증가하였는데 변성전분 3%를 혼합한 이유식은 점도가 안정하였다. 전체적인 선호도가 찐 단호박퓨레 40%, 쌀가루 7%와 전지분유 3%, 물 50%를 혼합한 단호박 이유식이 가장 높았다.

• Korean Chemical Engineering Research
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• 제53권3호
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• pp.339-349
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• 2015

본 연구에서는 활성탄을 대체하는 소재로서 재생이 용이하고 열적 안정성이 높은 DAY (Dealuminated Y-type) 제올라이트를 제조하였다. 원료물질로는 NaY 제올라이트를 이용하였으며, 이온교환, 소성, 수증기처리, 산처리의 단계를 거쳐 DAY 제올라이트를 제조하였다. 이때 결정성을 유지하면서 높은 Si/Al ratio를 얻기 위하여 소성 온도, 시간 및 수증기 처리 시간에 변화를 주었다. 또한 제조한 DAY 제올라이트, 원료 물질인 NaY 제올라이트 및 상용 제올라이트인 HISIV 1000에 대하여 상대습도 50%의 공기 흐름 중에서 VOCs 들에 대한 흡착 실험을 하였다. $520^{\circ}C$에서 4시간 소성 및 7시간의 수증기처리를 통해 제조한 DAY 제올라이트는 결정성이 유지되었고, Si/Al ratio는 80.4이였다. 수분흡착특성은 NaY 제올라이트의 10% 정도로 소수성을 나타내었다. 상용 DAY 제올라이트인 HISIV 1000과 비교한 결과 극성이 강한 MEK에 대해서는 0.8배 정도의 흡착용량을 보였으나, 무극성이거나 극성이 약한 toluene과 EA에 대해서 각각 1.6배, 1.3배 정도 높은 흡착 용량을 보였다.

• 한국식품조리과학회지
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• 제15권4호
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• pp.370-376
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• 1999

고춧가루 공장에서 폐기물로 발생되는 고추씨를 매운맛을 지닌 향신 조미 물질로서의 효과적인 활용하기 위하여 실험하였다. 고추씨는 열수추출하였으며 추출시 추출온도와 시간 및 소금, 당, 인산염과 유기산등의 첨가 영향을 검토하였다. 또한 추출전 10$0^{\circ}C$에서의 증자나 215$^{\circ}C$와 33$0^{\circ}C$에서의 볶음의 영향도 검토하였다. 그 결과 고추씨를 증자 또는 볶음하여 추출한 경우에 수율은 증가하였지만 탁도는 감소하였으며 매운 향미는 비가열처리구에서 높았다. 고추씨를 7$0^{\circ}C$-10$0^{\circ}C$에서 10-60분간 열수추출하였을 때 8$0^{\circ}C$에서 30분간 추출한 시료가 비교적 높은 27%의 수율을 나타내었으며 매운맛도 높았다. 한편, 소금, 당, 인산염과 유기산을 첨가하여 8$0^{\circ}C$에서 30분간 추출한 수율은 0.5% NaCl이 27.21%, 0.2% $Na_2$HPO$_4$은 29.21%로 대조구보다 약간 증가하였으며 매운 향미에는 큰 영향이 없었다.

• 대한가정학회지
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• 제8권1호
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• pp.100-119
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• 1970

In finding an improved and generalized method of making Jung-pyun, a type of scientific experimental cookey has been attempted with the use of yeast in place of Korean native rice wine named "Takju" The result is shown as follows; 1. Starta prepared with yeast and rice powder was mixed again with fresh rice powder as fermenting and aging agents in Jung-pyum making. 2. Recommendable methods of starta making are shown as follows; a. Recipe Rice powder--Certain amount Yeast--1% Sugar--10% Water--65%(by volume) b. Temperature and Time of Fermentation Temperature--30$^{\circ}C$ Time--20 hrs. 3. Recommendable method of dough making are shown as follows; a. Recipe Starta--Certain amount Rice powder--Two times the starta(2-3 times) Sugar--10% Water--50%(by volume) b. Temperature and Time of Aging Temperature--35$^{\circ}C$ Time--3 hrs. (3-4 hrs) 4. Steaming Time 25-30 min.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2001년도 춘계학술대회 발표논문집
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• pp.281-283
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• 2001

The low foamed high strengthen styrofoam samples made by dielectric heating are discussed. We used the oscillator which have the frequency of 13.6MHz and the Power of 7kW. 3 times expanded beads by steaming method were used in our foam-molding test. Internal fusion properties and density of internal structure were improved by dielectric foaming process. At the temperature of 105-110$^{\circ}C$, the internal fusion property was maximally improved.

• 대한가정학회지
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• 제38권9호
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• pp.119-130
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• 2000

The purpose of this study was to confirm the possibility of screen printing with Natural dyes. The coloring matter such as sappan wood was used in order to obtain the colorant powder through the processes of extraction, low pressure concentration and the spray dry. After the screen printing on silk and cotton fabrics with colorant, K/S value changes of color and color fastness were measured. The main resets were as follows : 1. The viscosity of printing thickeners of sappan wood powder was about 15,200 cps, and the highest K/S value of the fabrics printed with sappan wood was obtained at 90$\pm$2$\^{C}$ of steaming temperature and 80 minutes of steaming time. 2. For the fabrics printed with sampan wood, adding of urea was not effective, since the more the concentration of urea increased, the more K/S values decreased. 3. For the natural dyes printing, the more the concentration of colorants increased, the more K/S values increased. In general, the K/S values of the printed fabrics were higher when treated with mordants rather than without mordants. Specifically, the λmax sappan wood was 520∼570 nm, and the K/S value was highest when treated with Cu mordant and lowest when treated with Sn. 4. Generally, the color fastness was relatively fair.

• 한국염색가공학회지
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• 제6권2호
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• pp.30-39
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• 1994

To study the printing behaviors of Polyester and cotton(P/C) fabrics printed with disperse and reactive dyes, the effects of alkalis on the fixation of reactive dyes and the alkali-stability of disperse dyes in various methods of fixation were examined. The anthraquinone disperse dyes which have diamino derivatives as substituents without hydroxy group, such as C.I. Disperse Violet 1(D.V.1), C.I. Disperse Violet 28(D.V.28) and C.I.Disperse Blue 60(D.B.60) showed good results of fixation without regard to the concentration of NaHCO$_3$. In case of high temperature steaming(HTS) and unsaturated steaming(US)/HTS, D.V. 1 was alkali-stable and effective for P/C printing. A good result was obtained with D.V.1 and C.I.Reactive Orange 13(R.O.13) paste of 4% $K_{2}CO_{3}$. It was found that the unfixed D.V.28 bearing chloro group can hinder the fixation of monochlorotriaxinyl reactive dyes, and D.B.60 made little stain on 100% cotton. In thermosol(Tm), the dye uptake of D.V.1 was not decreased so much, but those of D.V.28 and D.B.60 were greatly decreased.

• 한국식품조리과학회지
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• 제12권1호
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• Journal of the Korean Wood Science and Technology
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• 제36권5호
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• pp.49-55
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• 2008

This study was carried to investigate the effects of steaming and four different drying methods on the longitudinal liquid permeability of Korean pine (Pinus koraiensis Sieb.et Zucc.) board. Four drying methods were air drying, conventional kiln drying, microwave-vacuum drying and high temperature drying. Darcy equation was used for calculating the specific permeability of the small sapwood specimens taken from the treated boards while capillary rising method was used for the heartwood specimens. The sapwood specimens were extracted with water and benzene-alcohol solution to examine the mechanism of liquid flow in treated wood. No significant correlation was found between specific permeability and the number of resin canals of the sapwood specimens. Extraction decreased the differences of specific permeabilities of the sapwood specimens between the five treatment methods. The effects of extraction on the longitudinal permeability are different between five treatments. The fluid path in heartwood was observed by dynamic observation method.