• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.779-784
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• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.246-249
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• 1994

Shelf-life of pork packaged under $CO_{2}$ was observed and the optimal volume of $CO_{2}$ gas was determined. High gas barrier film, EVOH($CO_{2}$ permiability; 1 $cc/cm^{2}{\cdot}24\;h{\cdot}atm$) was used as packaging material and the volume ratios of sample to $CO_{2}$ of 1 : 1, 1 : 3 and 1 : 5 were tried using the control of vacuum packaged pork. To ev.3luate quality of pork cuts, total plate counts, TBA, color and sensory score were monitored during the storage at $4{\pm}1^{\circ}C$ for 31 days. TPC of vacuum packaged pork increased up to $4.6{\times}10^{6}\;CFU/cm^{2}$ in 24 days while that of $CO_{2}$ gas packaged pork $4.5{\times}10^{5}\;CFU/cm^{2}$ at the same storage period, and it took 7 days more for gas packaged pork to reach the same TPC count. There was no significant difference in TBA value between vacuum packaged and gas packaged pork. In the color L and a values were not affected by treatment but vacuum packaged pork cuts showed higher b value than gas packaged pork. According to sensory evaluation, gas packaged pork showed less off flavor, better flavor and freshness than vacuum packaged one (P<0.05).

• Microbiology and Biotechnology Letters
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• v.38 no.3
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• pp.308-314
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• 2010

This study was conducted to investigate the characteristics and concentrations of ammonia produced from the livestock swine nightsoil treated with or without the livestock - environment improving agents. Odor generating device made of acryl was made by volume of 96 L to sample the ammonia odor. When swine night soil was placed in the device, concentration of ammonia averaged out at about 23.4 ppmv and ranged from 16 ppmv to 40 ppmv. Removal efficiencies of them showed 50% to 90% as compared to initial level before spraying, when the spray type agents were used immediately after they purchased. The persistence of the efficiency was retained for first two days. Among the agents, the natural deodorant showed the best efficiency of 87 to 99%. To evaluate the effects of 5 kinds of dietary probiotic powders, the experiments were conducted and based dietary treatments without antibiotics on growing piglets. In experiments, 60 piglets ($6.3{\pm}0.2\;kg$) were subjected to a 35-day feeding trial in which the effects of the dietary probiotic powder on the ammonia emission were compared. The ammonia gas emission was measured for every week. Ammonia emission from the swine nightsoil obtained from piglets supplemented with the probiotics power was lower than that of the nightsoil obtained from pigs in the control treatment (without probiotics). In ammonia removal efficiencies of the experimental groups, some products showed from 71% to 99% removal efficiencies throughout the entire period as compared to the control group. On the other hand, initial reduction of ammonia in some product was effective temporarily. After then, it did not show any reduction efficiency of ammonia.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.260-273
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• 2010

This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder. there bas been increasingly higher interest in functional foods. According to the results, after analyzing mixograph, of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.598-603
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• 2003

This study was accomplished to investigate the effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread compared to hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG). The bread-making flour was prepared with wheat flour/rice flour (75/25) and added with 3% various dietary fibers. Dietary fiber of Cassia Tora (CT fiber) showed the highest volume expansion and the volume of bread with XG was the lowest. The values of lightness in both the crust and crumb color were the highest in the bread with XG. There was no significant difference in the score of sensory evaluation about color. As a result of texture measuring by Texture Analyzer, springiness and cohesiveness were not affected by the addition of CT fiber. However the significant decrease of gumminess, hardness and chewiness were observed from the bread containing CT fiber. Overall acceptance scores by sensory evaluation of baked bread with CT fiber were not significantly different from those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.460-464
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• 2002

Quality of noodle processed by addition of hot water extract powder from roasted safflower seed (RSHE) was investigated. Proximate compositions of RSHE was 4.70% of moisture, 32.63% of crude Protein, 6.52% of crude fat, 15.62% of crude ash and 40.53% of carbohydrate. There was no significant difference (p<0.05) in hunter's color value between noodles with and without RSHE. The ‘L’vague of noodle processed by addition of powder from roasted safflower seed (RSP) was very low and significantly different (p<0.05) from other products. With the increase of RSHE addition, the volume and weight of cooked noodles increased (R$^2$=0.9688). The breaking force of dry noodle decreased with the increase of RSHE addition. In the mastication test of cooked noodles, max. weight, strength and hardness increased with the increase of RSHE addition. Dry noodle with 0.3% and 0.5% RSHE recorded high rank, but that with RSP recorded the lowest rank in score of appearance and color by sensory evaluation. The noodle processed with 0.3∼0.5% RSHE showed high sensory quality.

• Journal of the Korean Geographical Society
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• v.41 no.4 s.115
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• pp.391-403
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• 2006

The Hanon volcano located in the southern pan of Cheju Island, Korea has a wetland in its crater being used as a farmland. Previous researchers presumed this wetland was a maar lake in the past. Based on the seismic refraction method, the wetland sediment layer was estimated between 5 to 14 m deep, which is mostly in accordance with previous researches. However, this shows only the depths at some sites, not representing the whole spatial distribution. This study is an attempt to reconstruct the volcanic lake in Hanon crater by applying the spatial statistical techniques based on the depth information from the seismic survey and known data. The procedure of reconstruction is as follows: First, the depth information from the seismic survey and known data were collected and it was interpolated by IDW and Ordinary Kriging method. Next, with the interpolation map and the present DEM the paleo DEM was constructed. Finally, using the paleo lake level on core data, the boundary of volcanic lake was extracted from the paleo DEM. The reconstructed lake resembles a half-moon in the north of the central scoria cone. It is estimated that the lake was 5 m deep on average and 13 m deep at the deepest point. Although there are slight differences according to the interpolation techniques, it is calculated that the area of the lake was between 184,000 and $190000m^2,$ and its volume approximately $869,760m^3$. Because of the continuous deposition processes after the crater formation, the reconstructed volcanic lake would not indicate an actual lake at a specific time. Nevertheless, it offers a significant clue regarding the inner morphology and evolution of the crater.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Asian Journal of Turfgrass Science
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• v.25 no.2
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• pp.208-216
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• 2011

The purpose of this study was to find soil-amendment materials those support the growth of Kentucky bluegrass and reduce salt accumulation at the sand based growing media in saline conditions. Rootzone profile in columns consisted of 20 cm of top soil, 20 cm coarse sand as capillary rise interruption layer and 10 cm reclaimed paddy soil as the base of the profile. Top soils were mixtures of dredged sand (DS) and amendment with compositions of 90% sand + 10% peat moss (SP), 80% sand + 10% soil + 10% bottom ash (SSoBa), 80% sand + 20% soil (SSo), 90% sand + 5% peat + 5% zeolite (SPZ), and 80% sand + 20% bottom ash (SBa). The top soil mixtures of DS and amendments were treated with and without gypsum (Gp). The columns were soaked into 5 cm depth saline water reservoir with the salinity level of $3-5dSm^{-1}$. Irrigation of $2dSm^{-1}$ saline water with rate of $5.7mm\;day^{-1}$ was applied by 3 day interval. Application of zeolite decreased SAR, application of gypsum decreased ECe of the sand amended by peat + zeolite and decreased the SAR of sand amended by bottom ash. The SP and SSoGp resulted in higher clipping dry weight of Kentucky bluegrass. The SSoGp and SPZGp showed longer root lengths. The SP and SBaGp showed higher visual quality. Addition of gypsum to soil and bottom ash treatments resulted in the increased shoot growth, whereas additional gypsum to the treatments of peat, soil and zeolite increased the root growth of Kentucky bluegrass.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.1
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• pp.56-64
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• 2001

Composting of livestock feces is economic and safe process to decrease the possibility of direct leakage of organic pollutants to ecosystem from commercial and environmental point of view. This study was conducted with three different experiments related to composting of livestock feces. The purpose of experiment 1 was to investigate changes of characteristic of compost pile during composting period by low temperature in cold season. To compare composting effect of experimental compost pile and control pile exposed in cold air, experimental compost piles were warmed up by hot air until their temperatures were reached at $35^{\circ}C$. Sawdust, Ricehull and Ricestraw were mixed with livestock feces as bulking agent. The highest temperatures of compost pile during composting period were in sawdust, rice hull, rice straw, and control were $75^{\circ}C$, $76^{\circ}C$, $68^{\circ}C$, $45^{\circ}C$ respectively. Moisture content, pH, C/N and volume of compost were decreased during composting period. Experiment 2 was carried out to study utilization effect of compost by plant. A corn was cultivated for 3 years on fertilized land with compost and chemical fertilizer. The amount of harvest and nutrition value of corn were analyzed. In first year of trial, the amount of harvest of corn on land treated with compost was lower by 20% than that of land treated with chemical fertilizer. In second year, there was no difference in yield of com between compost and chemical fertilizer. In third year, the yield of com on land fertilized with compost was much more than that of land fertilized with chemical fertilizer. The purpose of experiment 3 was to estimate the decrease of malodorous gas originating from livestock feces by bio-filter. Four types of bio-filters filled with saw dust, night soil, fermented compost and leaf mold were manufactured and tested. Each bio-filter achieved 87-95% $NH_3$ removal efficiency. This performance was maintained for 10 days. The highest $NH_3$ removal efficiency was achieved by leaf mold on the first day of operation period. It reduced the concentration of $NH_3$ by about 95%. Night soil and fermented compost showed nearly equal performance of 93 to 94% for 10 days from the beginning of operation. The concentration of hydrogen sulfide and methyl mercaptan originating for compost were equal to or less than $3mg/{\ell}$ and $2mg/{\ell}$, respectively. After passing throughout the bio-filter, hydrogen sulfide and methyl mercaptan were not detected.