• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.383-389
• /
• 2016

Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.87-92
• /
• 1998

Major characteristics of shrinking and rehydration of Korean tea-leaves were investigated in the hot-air drying equipment. Experiments were performed with various drying temperature, plucking time, heating method and rolling condition. The values of shrinking raito and rate were the highest at 7$0^{\circ}C$ in the range of 3$0^{\circ}C$ to 9$0^{\circ}C$. The 1st tea-leaves and showed higher values. Shrinking ratio was 16.62 and 19.62% for leaves and stems; shrinking rate was found 0.083 and 0.091cm/hr.cm, respectively. The rehydration characteristics of tea-leaves at the drying temperature of 3$0^{\circ}C$ were fairly satisfactory. The 2nd tea-leaves showed higher value than others, while the natural tea-leaves were lower. Average rehydration ratio and rehydration rate constant were 85.7% and 0.063/min for leaves; 80.1% and 0.032/min for stems, respectively.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2019.11a
• /
• pp.149-150
• /
• 2019

When concrete is exposed to fire, the decomposition of Portland cement paste results in critical damage to the concrete structure of a building. However the recovery process of the damaged concrete structure has not yet been fully elucidated. In addition, research on appropriate additives such as carbon nanotube (CNT) and nanosilica has been increasing recently, however, investigation of CNT and nanosilica incorporated cement paste after decomposition of CNT by high temperature is not fully investigated. In this study, we investigated the physicochemical properties of CNT incorporated cement paste under different temperatures ($200^{\circ}C$, $500^{\circ}C$ and $800^{\circ}C$). Also, the effects of different rehydration conditions ($20^{\circ}C$ 60% RH and in water for different curing times) on the recovery of the paste were studied. The changes in tensile strength, surface observation of the specimens were characterized. In addition, the decomposition and formation of hydrates in the paste due to the heating process were studied using X-ray diffraction. The results showed that incorporation of nanosilica enhanced tensile strength after heating to each target temperatures.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2019.05a
• /
• pp.114-115
• /
• 2019

When concrete is exposed to fire, the decomposition of Portland cement paste results in critical damage to the concrete structure of a building. Although the behavior of cement pastes after heating provides crucial information with respect to the reuse of the building exposed to fire, the recovery process of the damaged concrete structure has not yet been fully elucidated. In addition, research on appropriate additives such as carbon nanotube (CNT) has been increasing recently, however, investigation of CNT incorporated cement paste after decomposition of CNT by high temperature is not fully investigated. In this study, we investigated the physicochemical properties of CNT incorporated cement paste under different temperatures (200℃, 500℃ and 800℃). Also, the effects of different rehydration conditions (20℃ 60% RH and in water for different curing times) on the recovery of the paste were studied. The changes in tensile and compressive strength, surface observation of the specimens were characterized. In addition, the decomposition and formation of hydrates in the paste due to the heating process were studied using X-ray diffraction.

• Korean Journal of Food Science and Technology
• /
• v.48 no.3
• /
• pp.208-213
• /
• 2016

This study evaluated the in vitro radical scavenging and ${\alpha}$-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at $180^{\circ}C$ with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and ${\alpha}$-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the ${\alpha}$-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.1
• /
• pp.104-108
• /
• 2006

Effect of gamma irradiation on the softening of dried fernbrake at different moist-heating conditions was investigated. Dried fernbrake packaged in controlled atmosphere $(CO_2\;25\%,\;N_2\;75\%)$ was irradiated up to 7 kGy with $\gamma-ray$. Hardness of dried fernbrake was significantly decreased at the irradiation dose of above 5 kGy. Hardness of cooked fernbrake was significantly decreased with increasing irradiation dose level as well as heating temperature and time. $DT_{50}$ value (The heating time required to reach the $50\%$ reduction of hardness) for irradiated fernbrake was shortened according to dose level as well as heating temperature and heating time: $DT_{50}$ value of control: 23 min, 5 or 7 kGy: $2.2\~5.0$ min at $60^{\circ}C$. Also, the activation energy for softening of irradiated fernbrake ($1.85\~1.88$ kcal/mole for $5\~7kGy$) decreased compared to control (4.30 kcal/mole). Moisture content, swelling and rehydration rate of gamma irradiated fernbrake during moist heating increased according to the irradiation doses. Sensory results showed that scores of off-flavor and odor in irradiated fernbrake upto 7 kGy were not significantly different from control. Based on these results, gamma irradiation was effective for the reduction of cooking time and the activation energy for softening of dried fernbrake with increasing dose levels.

• Journal of the Mineralogical Society of Korea
• /
• v.5 no.2
• /
• pp.102-108
• /
• 1992

The natural (Ca, Mg)-buserite has been identified from the manganese oxideores of the Janggun mine, Korea, which have been formed by supergene weathering of sedimentary-metamorphic rhodochrosite. It occurs together with rancieite forming one very fine-grained buserite-rancieite flake. This (Ca, Mg)-buserite-rancieite occurs as microcystalline flaky crystals. It precipitated around the fine-grained takanelite aggregate. Electron microprobe analyses give the formula ($Ca_{.08}Mg_{.07}Mn_{.05}^{2+})Mn_{.89}^{4+}O_2{\cdot}1.46H_2O$ for (Ca, Mg)-buserite. The dehydration experiments by relative humidity control and heating as well as rehydration experiment by relative humidity control show that (Ca, Mg)-buserite dehydrates completely at 90$^{\circ}C$ and rehydrates up to 27% of the original state. The dehydration at 26% RH (corresponding to heating to about 40$^{\circ}C$) is characterized by thedecrease in the decrease in the intensity of 9.86${\AA}$ peak with slight shifting to 9.60${\AA}$. It is due to the loss of weakly bound water molecules in the interlayer. The dehydration from 40$^{\circ}C$ to 90$^{\circ}C$ is characterized by the gradual shifting of 001 peak from 9.6${\AA}$ to 7.42${\AA}$. It is due to the loss of weakly bound water molecules in the interlayer.