• Proceedings of the Korean Magnestics Society Conference
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• 1998.05a
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• pp.76-77
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• 1998

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Journal of Convergence for Information Technology
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• v.10 no.11
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• pp.177-184
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• 2020

The objective of this study was to investigate the effect of cold-pressed flaxseed oil through the roasting temperature (unroasted and roasted at 150℃ and 200℃) and time (10 and 20 min) on the chemical changes. Cold-pressed flaxseed oil extraction yield was calculated with respect to the roasted process and total phenolic content, fatty acid composition, and volatile compound were analyzed. The extraction yield was increased in the roasted oil compared to the unroasted oil. Total phenolic content was significantly higher in oil from the roasted at 150℃ for 20 min compared to other roasting condition. Fatty acid composition was not affected by the extraction process. The content of aldehyde, ketone, furan, and pyrazine was higher than in the roasted at 200℃ compared to the unroasted and roasted at 150℃. These findings suggest that cold-pressed flaxseed oil extracted from the roasted at 150℃ for 20 min may be considered acceptable for safe extraction process.

• Resources Recycling
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• v.9 no.4
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• pp.16-27
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• 2000

In order to produce raw material powder of advanced magnetic material by spray roasting process, newly modified spray roasting system was developed in this work. In this spray roasting system, raw material solution was effectively atomized and sprayed into the reaction furnace. Also, uniform temperature distribution inside reaction furnace made thermal decomposition process fully completed, and produced powder was effectively collected in cyclone and bag filter. This system equipped with apparatus which can purify hazard produced gas. In this study complex acid solution was prepared by dissolution of mill scale and ferro-Mn into the acid solution, and the pH of this complex acid solution was controlled about to 4. It was conformed that mill scale and ferro-Mn containing a lot of impurities such as $SiO_2$, P and Al could be used as raw material by reducing the impurities content of complex acid solution below 20 ppm. Complex oxide powder of Fe-Mn system was produced by spraying purified complex acid solution into the spray roaster through nozzle, and the variations of produced powder characters were studied by changing he reaction conditions such as reaction temperature, the injection velocity of solution and air, nozzle tip size and concentration of solution. The morphology of produced powder had spherical shape under the most experimental conditions, and concentration of solution. The morphology of produced powder has spherical shape under the most experimental conditions, and the composition and the particle size distribution were almost uniform, which tells the excellence of this spray roasting system. The grain size of most produced powder was below 100 nm. From the above results, it will be possible to produce ultra fine oxide powder from the chloride of Fe, Mn, Ni, Cu and rare earth by using this spray roasting system, and also to produce ultra fine pure metal powder by changing reaction atmosphere.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.275-287
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• 1997

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.144-149
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• 2004

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.271-271
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• 2017

Tartary buckwheat is known for its high rutin (quercetin 3-rutinoside) content which has antioxidant, anti-inflammatory, and anticarcinogenic effects. The buckwheat tea which is popular in Korea, is dependent on the quality of applied processing methods (steaming, dehuling, and roasting). This study focused on the evaluation of changes in rutin and anti-oxidant contents during the processing of tartary buckwheat tea. Raw tartary buckwheat seeds contains the highest quantities of rutin (2,212 mg/100 g D.W.). Soaking in water and steaming the whole seeds of tartary buckwheat significantly decreased its rutin and quercetin contents. Whereas the contents of rutin and quercetin in dehulled groats increased after steaming. The process of roasting with $70-80^{\circ}C$ for 2-3 min significantly decreased the contents of rutin (992 mg/100 g D.W.) and quercetin (12.8 mg/100 g D.W.). In the processing of tartary buckwheat tea, rutin content dropped about 45% in comparison with raw whole seeds.

• Journal of the Mineralogical Society of Korea
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• v.31 no.4
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• pp.227-234
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• 2018

In this work, we have prepared the reactive media with the pyrophyllite based using ceramic extrusion process. The characteristics of pyrophyllite were analyzed using XRD, XRF, DSC-TGA and Zeta-potential analysis. The study of pyrophyllite based ceramic reactive media were conducted under various roasting temperature (500 to $1,300^{\circ}C$) conditions. With increasing the roasting temperature, strength was increased but BET surface area was decreased. Thermally treated pyrophyllite were analyzed by means of weight loss and structural changes as detected by using XRD, DSC-TGA and SEM analysis. Pyrophyllite primarily transforms to pyrophyllite dehydroxylate after roasting at $1,000^{\circ}C$. Pyrophyllite dehydroxylate transforms to mullite and cristobalite at $1,300^{\circ}C$. This study demonstrates that pyrophyllite could be used as a reactive media for ceramic support layers from Permeable Reactive Barriers.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.153-158
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• 2006

Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.