• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.176-183
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• 2023

The extraction and filtration of red ginseng with a mixed solvent of water and alcohol-a common processing method-and the production of a concentrate through heat treatment, such as steaming, leads to its hydrolysis or polymerization. Approximately 200 ginsenosides have consequently been detected in small amounts, in addition to the identification of the functions of approximately 30 major ginsenosides. This complicates the identification of the functionality of red ginseng and its efficacy, and has negative effects as a functional food, as the astringent taste becomes stronger with an increase in the number of extractions. The red ginseng concentrate was, therefore, extracted at a low temperature (less than 40 ℃) and processed to eliminate these negative aspects, with a specific focus on the characteristics of the functional components of ginsenosides.

• Journal of Practical Agriculture & Fisheries Research
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• v.19 no.1
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• pp.51-60
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• 2017

The objective of this study was to determine whether sea cucumber flakes could be used in Gochujang. When the concentration of sea cucumber flakes added to Gochujang was increased from 0 to 3% or 5%, moisture content of sea cucumber flakes Gochujang was decreased from 44.13% to 5.52 or 5.58, respectively, although the difference in pH value between the 3% and 5% group was not statistically significant. Titratable acidity did not change with the addition of sea cucumber flakes. When the concentration of sea cucumber flakes added to Gochujang was increased from 0 to 3% or 5%, salinity of sea cucumber Gochujang was decreased from 8.83% to 7.92% or 7.42%, respectively. Amino-type nitrogen content was increased with the addition of sea cucumber flakes. However, the increase was not statistically significant. With increasing concentration of sea cucumber flakes added to Gochujang, color value a^* was decreased from 13.82 to 12.25 and 11.14, respectively. Sensory results showed that color, flavor, test, and overall acceptance of Gochujang were all improved after the addition of sea cucumber flakes. There was no significance in color, flavor, test, or overall acceptance between the 3% and the 5% concentration groups of sea cucumber Gochujang.

• Journal of the Korean GEO-environmental Society
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• v.16 no.4
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• pp.5-12
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• 2015

Civil engineers have taken the numerous slope monitoring data for an engineering project subjected to hazard potential of slide. However, the topics on how to deal with and draw out proper information from the data related to the slope behavior have not been widely discussed. Recently, several researchers had installed the real-time monitoring system to cope with slope failure; however they are mainly focused on the hardware system installation. Therefore, this study tries to show how the measured data could be grouped and connected each other. The basic idea of analyzing method studied in this paper came from the clustering, which is the part of data mining analysis. Therefore, at the base of classification of time series data, the authors suggest three mathematical data analyzing methods; Average Index of different displacement ($AD_{i,j}$), Difference of average relative displacement ($\overline{RD}_{i,j}$) and Coordinate system of average and relative displacement ($\overline{RD}$, AD). These analyzing methods are based on the statistical method and failure mechanism of slope. Therefore they showed clustering relationships of the similar parts of the slope which makes the same sliding mechanism.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.23 no.2
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• pp.15-31
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• 2024

The characteristics of elderly traffic accidents were identified by reflecting the situation of the elderly population in Korea, which is entering an ultra-aging society, and the relationship between independent and dependent variables was analyzed by classifying traffic accidents of serious or higher and traffic accidents of minor or lower in elderly pedestrian traffic accidents using binomial variables. Data collection, processing, and variable selection were performed by acquiring data from the elderly pedestrian traffic accident analysis system (TAAS) for the past 10 years (from 13 to 22 years), and basic statistics and analysis by accident factors were performed. A total of 15 influencing variables were derived by applying the logistic regression model, and the influencing variables that have the greatest influence on the probability of a traffic accident involving severe or higher elderly pedestrians were derived. After that, statistical tests were performed to analyze the suitability of the logistic model, and a method for predicting the probability of a traffic accident according to the construction of a prediction model was presented.

• Journal of the Korean Association of Geographic Information Studies
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• v.27 no.1
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• pp.12-28
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• 2024

This study aims to identify the trend of changes in tourist floating population before and after COVID-19 in major tourist destinations in Jeju Island through spatial analysis. Seongsan-eup and Andeok-myeon in Jeju Island were selected as the research area, and the research period was set at 1 year before and 2 years after the COVID-19 outbreak. For the analysis, mobile floating population data was refined and processed to calculate floating population distribution and floating population increase/decrease data. This was converted into spatial data and an overlay analysis was performed with location data of major tourist attractions. As a result of the analysis, it was confirmed that the floating population of indoor tourist attractions and small facilities decreased immediately after COVID-19, and that in open coastal areas or large facilities, the floating population decreased less or actually increased. In conclusion, in tourism development, it is necessary to identify changes in floating population according to the characteristics of tourist facilities, and it is necessary to develop tourism facilities and strategies that can respond to risk situations such as pandemics when developing tourist destinations.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.459-470
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• 2007

Domestically, finishing pigs are marketed at 110 kg on an average. However, it is thought to be feasible to increase the market weight to 120kg or greater without decreasing the carcass quality, because most domestic pigs for pork production have descended from lean-type lineages. The present study was undertaken to investigate the growth efficiency and profitability of ‘high’-market wt pigs and the physicochemical characteristics and consumers' acceptability of the high-wt carcass. A total of 96 (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a finisher diet ad laibtum in 16 pens beginning from 90-kg BW, after which the animals were slaughtered at 110kg (control) or ‘high’ market wt (135 and 125kg in gilts & barrows, respectively) and their carcasses were analyzed. Average daily gain and gain:feed did not differ between the two sex or market wt groups, whereas average daily feed intake was greater in the barrow and high market wt groups than in the gilt and 110-kg market wt groups, respectively(P<0.01). Backfat thickness of the high-market wt gilts and barrows corrected for 135 and 125-kg live wt, which were 23.7 and 22.5 mm, respectively, were greater (P<0.01) than their corresponding 110-kg counterparts(19.7 & 21.1 mm). Percentages of the trimmed primal cuts per total trimmed lean (w/w), except for that of loin, differed statistically (P<0.05) between two sex or market wt groups, but their numerical differences were rather small. Crude protein content of the loin was greater in the high vs. 110-kg market group (P<0.01), but crude fat and moisture contents and other physicochemical characteristics including the color of this primal cut were not different between the two sexes or market weights. Aroma, marbling and overall acceptability scores were greater in the high vs. 110-kg market wt group in sensory evaluation for fresh loin (P<0.01); however, overall acceptabilities for cooked loin, belly and ham were not different between the two market wt groups. Marginal profits of the 135- and 125-kg high-market wt gilt and barrow relative to their corresponding 110-kg ones were approximately -35,000 and 3,500 wons per head under the current carcass grading standard and price. However, if it had not been for the upper wt limits for the A- and B-grade carcasses, marginal profits of the high market wt gilt and barrow would have amounted to 22,000 and 11,000 wons per head, respectively. In summary, 120～125-kg market pigs are likely to meet the consumers' preference better than the 110-kg ones and also bring a profit equal to or slightly greater than that of the latter even under the current carcass grading standard. Moreover, if only the upper wt limits of the A- & B-grade carcasses were removed or increased to accommodate the high-wt carcass, the optimum market weights for the gilt and barrow would fall upon their target weights of the present study, i.e. 135 and 125 kg, respectively.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.7-12
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• 2013

This study presents the influence on growth properties determined using a novel predictive growth model of wild-type Salmonella spp. KSC 101 by variations in the temperature and time during cut packaging in cold, uncooked pork meat. The experiment performed for model development included an arrangement of different temperatures ($0^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$) and time durations (0, 1, 2, and 3 hours) that reflect actual pork-cut and packaging processes. No growth was observed at $0^{\circ}C$ and $5^{\circ}C$, whereas some growth was observed at $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$, with a mean increase of only 0.34 log CFU/g. The growth observed at $20^{\circ}C$ was more robust than that observed at $15^{\circ}C$, but the difference was not statistically significant (p > 0.05). However, compared with PMP (Pathogen Modeling Program), the wild-type Salmonella spp. KSC 101 showed a more rapid growth. We used the Gompertz 4 parameter equation as the primary model, and the exponential decay formula as the secondary model. The estimated $R^2$ values were 0.99 or higher. The developed model was evaluated by comparison of the experimental and predictive values, and the values were in agreement with the ${\pm}0.5$ log CFU/g, although the RMSE (Root mean square error) value was 0.103, which indicates a slight overestimation. Therefore, we suggest that the developed predictive growth model would be useful as a tool for evaluating sanitation criteria in pork cut-packaging processes.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.537-543
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• 2014

Three different granule powders of Citrus Hallabong were prepared with different ratios of fresh juice and citric acid (J10C3=10.0:3.08, J08C4=8.75:4.33, J07C5=7.5:5.58) at fixed quantities of juice powder (70%), pressed cake powder (10%), and additives (6.92%), and their physicochemical properties were measured and compared with targeted commercial product (CP). The moisture content of Hallabong granules (HG) was 5.08~5.44% (w/w), which was two times higher than that of CP. Titratable acidities increased with higher citric acid content and were 1.7~2.3 times lower in HG compared to that of CP. Soluble solids of HG increased with higher citrus juice content ($90{\sim}98^{\circ}Brix$) and were slightly lower than that of CP. Vitamin C contents of HG increased with higher citrus juice content and were 5.8~7.6 times lower than that of CP. In terms of color difference, L and b values of HG were higher while a value was lower than those of CP. Bulk and compaction densities of HG were 0.541~0.660 g/mL and 0.561~0.689 g/mL, respectively and were similar to those of CP. Water solubility and swelling capacity were 66.6~72.0% and 3.84~6.40 g/g, respectively, and were similar to those of CP. Hygroscopicity of HG after an hour of elapsed time was 1.6~1.8 times higher than that of CP. Sensory evaluation test showed that color, sweetness, and overall acceptance of HG were not significantly different from those of CP, whereas flavor and bitterness of HG were lower than those of CP. In conclusion, convenient food granules could be made with Citrus Hallabong juice and pressed cake, which is similar to the commercial product.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.282-288
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• 2013

This study was conducted to investigate the quality characteristics of eight everbearing strawberry cultivars and the effect of precooling treatment to maintain the quality during storage and shelf life of 'Charlotte'. Several quality parameters including firmness, soluble solids content (SSC), color, soluble sugars, and organic acids were evaluated. For Successful marketing everbearing strawberries required more than 1 N of firmness and $6^{\circ}Brix$ of SSC, respectively. 'Albion', 'Charlotte', and 'Goha' cultivars were higher in fruit SSC and 'Charlotte' cultivar was higher in fruit firmness among eight cultivars examined in this study. Fruit had more bright red color in 'Charlotte', 'Flamingo', 'GW-4', and 'San Andreas', which may reflect the consumer acceptance. Physicochemical characteristics of 'Charlotte' strawberry after with/without room precooling treatment were evaluated during storage at $4^{\circ}C$, $10^{\circ}C$, and $25^{\circ}C$ and additional 3 days at $25^{\circ}C$ for shelf-life. Weight loss increased about 8% in the fruits stored at $25^{\circ}C$ for 3 days, while in low temperature storage was about 2% for 7 days showing precooling was more effect on during shelf life periods rather than storage periods. Decay was not found during storage at $4^{\circ}C$ regardless of precooling treatment, but fungal growth was found in all the treatments after transferred to room temperature. Precooling treatment did not affect fruit color in shelf life period. For advanced marketing, everbearing strawberry should maintain in low temperature less than $4^{\circ}C$ to sustain quality, but the room precooling showed less significant effect to maintain quality on 'Charlotte' cultivar.