• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.342-347
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• 2008

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

• Elastomers and Composites
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• v.45 no.3
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• pp.170-187
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• 2010

Much interest on the thermoplastic elastomers (TPEs) has recently been attracted in commercial fields as well as scientific and applied researches. The TPEs have their own characteristic area especially in relation with block copolymers as well as many other polymeric materials, since they show interesting features displayed by the conventional vulcanized rubber, and at the same time, by the thermoplastics. In addition, they are characterized by a set of interesting properties inherent to block and graft copolymers, variety of blends and vulcanized materials. The importance of TPE as organic materials can be evaluated by the number of published reports (papers, patents, technical reports, etc). The input of the concept 'thermoplastic elastomer' to SciFinderScholar yields 18,508 results between 1939 and July 10, 2010, and the number increased exponentially after the mid of 1990. For the suitable introduction of the TPE, historic, scientific, technical and commercial considerations should be taken into account. This review article starts with a brief discussion on historical considerations, followed by a introduction of the main preparations and analytical techniques utilized in chemical, structural, and morphological studies. The properties, processing tools, the position among organic materials, and applications of TPEs are also briefly reviewed. Finally, the most probable trends of their future development are discussed in a short final remarks.

• Elastomers and Composites
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• v.48 no.1
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• pp.67-75
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• 2013

E-TPE (Engineering Thermoplastic Polyether Ester) was Ester Elastomer with functional groups as recycling and fast processability. In addition, if the car's lightweight enough to highlight eco-friendly materials that help to improve fuel economy has become. Have all the attributes of the rubber and engineering plastics E-TPE the available temperature area is spacious, heat resistance and oil resistance is excellent but getting attention as a new material in the field of auto parts in the field of electrical and electronic domestic depends entirely on imports by the lack of core technology and has been research and development is urgently needed. In this study, the hard segments, polyester (TPEE) as the base soft elastomers of the segments Ethylen-prophylene-Copolymer and CSM (Choloro sulphonated polyethylene Rubber), VAMAC (Ethylene Acrylic Rubber), NBR (Acrylonitrin Butadiene Rubber), 1, 3-Phenylene-bisoxazoline is dealing with Dynamic Vulcanized by content and added rubber properties, thermal variation observed. As a result, the properties of the dynamic vulcanization with NBR compared to other rubber heat resistance and oil resistance is on the increase.

• Journal of dental hygiene science
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• v.14 no.3
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• pp.417-423
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• 2014

The aim of this study was to evaluate the relationship between prosthetic status and health related quality of elderly by using EuroQol-5 dimension (EQ-5D) which is a standardized instrument used as a measure of health outcome. Data from 1,179 elderly subjects (over 65 years old) from the fifth Korea National Health and Nutrition Examination Survey were used in our analysis. Oral examination were conducted to obtain wearing prosthetic and needed prosthetic. EQ-5D is a widely used health condition measuring instrument. It consists of the five dimensions: Mobility, Self-care, Usual activities, Pain/discomfort and Anxiety/depression. EQ-5D index is a score calculated out of a weighting system. In this study, the mean score of the EQ-5D index among the elderly was 0.86. For EQ-5D index gender, female showed statistically significantly lower quality of life than male. The related factors EQ-5D index, when the lower demand for fixed prosthodontics and full denture. Wearers in partial and complete denture than non-wearers showed higher EQ-5D index. In order to improve EQ-5D index among the elderly who demand prosthetic status, which has lost its function through providing proper dental prostheses.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.27 no.4
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• pp.289-296
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• 2014

The rebar detailing is an important work influencing the final performance and quality of RC structures. But it is one of the most irrational and illogical activity in construction site. Many groups of workers, including main contractors, structural engineers, shop drawers, rebar fabricators, and etc., participate in this activity. A loosely-organized process for this activity is apt to produce a big amount of rebar loss or even degraded structures. A 3-dimensional rebar auto-placing system, called as Rebar Hub, has been designed and implemented in this research. Rebar Hub provides a totally integrated service from 3D structural modeling of buildings to rebar auto-placing considering anchorage, splice, and the length of ordered rebar. In addition, Rebar Hub can recognize the 2D drawing CAD files and then build 3D structural models which are used for the start point of 3D rebar auto-placing. After rebar auto-placing, each members of the 3D structural model have rebar information belonging to them. It means that the rebar information can be used for the afterward works such as quantity-survey, manufacturing and fabrication of rebars. Rebar Hub is showing outstanding performance while applying to practical projects. It has almost five times productivity and reduces the rebar loss up to 3~8% of the initially-surveyed amount of rebar.

• Food Science and Preservation
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• v.13 no.1
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• pp.115-118
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• 2006

As a study on the physico-chemical stability of irradiated food and cosmetics, the effect of gamma irradiation on the color values of some food colorants was evaluated. Amaranth, Fast Green FCF, and Indigo Carmine solutions were prepared with different concentration (0.01 and $0.10\%$), gamma irradiated (0.25, 0.5, 1 and 3 kGy), and then Hunters color (L, a, b, ${\Delta}E$) values were determined. The. gamma irradiation process induced decoloration of the coloring agents. In particular, $0.01\%$ solution showed significant differences in the overall color difference$({\Delta}E)$. The lightness (L value) of Amaranth and Indigo Carmine was increased in proportion to irradiation dose, and their redness (a value) and yellowness (b value) also were increased. The redness (a value) and yellowness (b value) of Fast Green FCF $(0.01\%)$ were increased by gamma irradiation. However, there were no significant spectroscopic differences in $0.10\%$ concentrations of the samples.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.49-57
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• 2006

Objectives : This study has attempted to establish an organized system for the microbiological quality of raw materials which are important factors in preparing the standard for microbial limits. Methods : This study has first set up microbial contamination limit test. total aerobic microbial count and total fungi count, int accordance with testing method of the Korea Pharmacopeia 8th edition in order to establish an inspection standard for microbial contamination. Results : The microbial contamination of 18 items that are highly prone to contamination by three regions(Seoul, Daejeon, Gyeongsangbuk-do), As a result, Morus alba Linne and Rehmannia glutimosa Liboschitz var. purpurea Makino showed as high contaminated by WHO's Microbial Contamination Limit standard. In case of Yukjin medicine in the Theory of Herb Medicinal Properties, total bacterial contamination rate showed as 17.7%, total fungal contamination rate showed as 41.2% and total aerobic mircobial count and total fungi count on Ephedra sinica Stapf. Pinellia ternate Breitenbach, Evodia officinalis Dode showed as high measured. The microbial conatmination rate materials which make up Yukmijihwanghwan were mostly high therefore the total aerobic microbial count was measured as high in case of Yukmijihwanghwan, the characteristics about microbial contamination strain is to be researched. Conclusions : By combining the basic data and experimental results related to microbial contamination of herb medicine, the most ideal storage standards for herb medicine has been attempted to be presented.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.1
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• pp.18-23
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• 2003

We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at $20^{\circ}C$ was higher than that of the salted-anchovy ripened at $5^{\circ}C.$ The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at $5^{\circ}C$ by drying salting method.