• Korean Journal of Food Science and Technology
• /
• v.15 no.3
• /
• pp.295-301
• /
• 1983

The mechanical models representing the theological property of traditional Korean noodles; i.e. wheat flour noodle and wheat-sweet potato starch noddle, were investigated from the data obtained by creep and creep recovery test using a tensile tester. The rheological behavior of the noodle products could be expressed by the 6-elements Voigt model. The instantaneous elasticity, retarded elasticity, retardation time, retarded viscosity and Newtonian viscosity of the noodle products were evaluated. With the increasing cooking time, 4-elements Burger's model was applicable to represent the mechanical behavior of wheat-sweet potato starch noodle.

• Korean journal of applied entomology
• /
• v.43 no.3 s.136
• /
• pp.195-200
• /
• 2004

The occurrence pattern and bionomics of Selatosomus puncticollis (Motschulsky) were surveyed in three net house (6$\times$70m) in the field and in a laboratory ($20^{\circ}C$, RH$75\%$, L16/DB). Emergence of hibernated adults of S. puncricollis started from early May, reached peak at early June and diminished in late June. Occurrence rate to total number was $42.1\%$ in early June and $31.7\%$ in late May, when most of hibernated adults emerged at these periods. Adults started to oviposit from mid June, and eggs hatched from early July Larvae turned into pupae from mid July and emerged to adults from mid August. Egg-period was 23 days and pupal period was 21 days. It is estimated that preovipositional period and larval period were approximately 10 months and 30 months, respectively. Wireworms were distributed at the soil depth of 10-5 cm, $56.8\%$ in 1997 and $45.8\%$ in 1998. To establish bait techniques to attract wireworms in the soil, six baits: pieces of potato, carrot, and sweet potato, wheat grains, corns, and flour dough wrapped with gauze, were buried at 15 cm of soil depth, and collected after 5 and 10 days. The numbers of wireworms attracted by potato pieces, wheat grains and sweet potato pieces after 10 days were 1.8, 1.6, and 1.4/bait, respectively. Therefore, burying potato pieces at 15 cm of soil depth and collected after 10 days could be recommended as a wireworm baiting technique.

• Applied Biological Chemistry
• /
• v.21 no.1
• /
• pp.16-21
• /
• 1978

In order to determine optimum condition for the Ko-Choo-Jang (red-pepper-paste) processing, chemical analysis, mixed ratio, and sensory teat, resulted as follows. 1. The best nutritional value could be obtained after three hours at $60^{\circ}C$, which proved to be the optimum temperature in koji digestion of starch paste. 2. The component ratio of wheat flour to koji-powder was two to one giving the best digestion. 3. The mixing ratio of salt and red-pepper-powder and flour-koji was determined as 1 : 1.5 : 3 by sensory tests. 4. The highest reducing sugar content appeared in a digested mixture using glutinous rice as a starch source and the reducing sugar increased continuously with decreasing, total sugar content in almost every mixture of starches. 5. As a starch source, glutinous rice powder produced the highest total sugar in the beginning stages, however, after 10 day's curing produced less sugar than rice powder. 6. The order of total nitrogen content in the cured paste was recorded as wheat-flour, rice-powder, corn-powder, glutinous-powder, barley-powder, and sweet potato-starch. 7. Amino-nitrogen was increased with curing and the highest, value was observed in the case of wheat flour. 8. In sensory test, Ko-Choo-Jang made of glutinous rice-powder resulted in the best taste.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.13 no.2
• /
• pp.65-80
• /
• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.198-203
• /
• 2006

This study was conducted to select the temperature for hot air drying method, cutting method, and solution that inhibits enzymatic browning in making high quality powder from sweetpotato roots. It was observed that $70^{\circ}C$ was the best temperature for air drying method wherein the dry matter rating, dry matter time, flour yield and chemical component were considered. The proper cutting thickness should be 2.0 mm considering the vitamin C content and sensory evaluation of sweetpotato flour. Also, 1% vitamin C solution inhibited enzymatic browning of sweetpotato.