• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.866-871
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• 2010

The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.3
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• pp.195-206
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• 1979

Where the industrial waste is increasing in number of kind and in quantities by the industrialization and population increases, the pollution problem is not only national but grobal question of the day. This paper is trying to invite attentions by the people who are working in both sector-natural sciences and industries in reviewing limited reports and materials. 1. By the chemical evaluation of over 20 industrial waste produced in Korea, potential wastes for commercial fertilizer would be wastes from alcohol fermantation, beer brewery, leather processing, synthetic fiber, and coffee grounds. 2. The composition of city waste is differ from other countries and sludge cake from human feces processing is promising one in the organic matter and phosphate content particularly. However, the content of heavy matals, specific order, and availability of phosphate are the bottle-neck for the development. 3. There is one commercial fertilizer from industrial waste in the market. It is very reasonable in the content of nitrogen and organic matter, and its formulation and responeses on crops. 4. Discussions were also given on the general problems in processing and marketing of fertilizers from industrial waste, however, scientists and industrial owners have to pay more attention on the development of fertilizers from tire industrial wastes because of vital environmental protection view-point.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.6
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• pp.313-320
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• 2005

Various by-product composts are applied in alpine farmland, and some of them generate many problems especially when they are not completely composted. The objective of this study was to investigate the physicochemical and spectroscopic properties of by-product composts used in Gangweon alpine uplands. Average organic matter content, C/N ratio and NaCl content in 3 species of registered composts were 33%, 13 and 0.8%, respectively, and the general quality were better than the guideline of by-product compost. Odor and contents of $NH_3$ and $CO_2$ in the registered composts were relatively lower than those in the unregistered composts. Among the 13 unregistered composts tested in this experiment, 3 species contained organic matter content less than 25%, 5 species had C/N ratio less than 10, and 8 species contained NaCl exceeded the acceptable level. Eight species in the unregistered composts contained more than 50% of water. Contents of heavy metals in both the registered and unregistered composts were lower than the acceptable level. In spectroscopic property analysis, registered composts were Band P types, and unregistered composts were Rp and P types.

• Weed & Turfgrass Science
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• v.4 no.3
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• pp.236-242
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• 2015

We surveyed the distribution of exotic weeds in the 141 crop fields of Jeju island. The exotic weeds were summarized as 66 taxa including 18 families, 50 genera, 64 species and 2 varieties. In winter crop fields there were 45 species of exotic seeds in 18 families, in summer crop fields 50 species in 16 families, and in perennial crop fields 39 species in 17 families. Total exotic weeds were classified to 39.4% of summer annuals, 36.4% of winter annuals, 7.6% of summer and winter annuals, and 16.7% of perennials. The ratio of summer annuals were high in the summer crop fields. Compositae was dominant family, followed by Gramineae, Malvaceae and Solanaceae. Malvaceae did not appear in perennial crop fields. Dominant exotic weeds in winter crop fields were Chenopodium album, Amaranthus viridis, Senecio vulgaris and Coronopus didymus, in summer crop fields, Chenopodium album, Amaranthus viridis, Senecio vulgaris and Sonchus oleraceus and in perennial crop fields, Conyza sumatrensis, Gnaphalium calviceps and Senecio vulgaris. The dominant exotic weeds in the crop fields of Jeju island were Chenopodium album, followed by Amaranthus viridis, Senecio vulgaris, and Conyza sumatrensis. This information could be useful for establishment of exotic weed control methods in Jeju island.

• Journal of Animal Environmental Science
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• v.17 no.2
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• pp.61-70
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• 2011

This survey was conducted to investigate the current situation of ground condition of barn, moisture condition, feeding facilities, disinfection tool, etc. The data from a total of 305 farms were collected and analysed for establishment of managemental target in Hanwoo farm. The ground condition of barn was evaluated as a result of "moderate level" (46.4%). The moisture removal on the ground was conducted with the aid of electric fan (36.4%). The natural wind and sunlight should be used gradually for economic effect in farm. The exchange of floor straw was mostly conducted to remove the bad smell of barn (33.7%). 37.0% of farms had no the electric fan in internal barn, this instrument must be installed for control of body temperature and internal moisture in the future. Most of feeding facilities were operated by hand(88.2%). Modern farms should be installed with automatic feeding system. Farmer's skill of management was evaluated as a "2.80" of 5 points. Accordingly, farmers should be trained with high level of technical competitive skill. In conclusion, Hanwoo farms should be promoted and improved for enhancement of income through introduction to scientifically modern feeding skill.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.575-582
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• 1989

An investigation was carried out to improve the quality and yield of barley tea(water extracts) by modifying the roasting method. The modified methods employed were crushing the barley into 4-10 parts and soaking in water at room temperature for 20 minutes followed by roasting (light brown or dark brown) at $250^{\circ}C$ before boiling with water. The varieties of barley used for this study were Ol-bori(with hulls) and Youngsan-bori(without hulls) and the qualities measured were the physical, chemical and sensory characteristics of roasted barley and its extracts. The results showed that the higher solid yields in barley tea was obtained with an increase in soaking and roasting time. The solid yields increased rapidly with extraction time in boiling water until 30 minutes and then slowed down thereafter. However the intrinsic viscosity of barley tea was reduced by increase in soaking and roasting time. The color of barley tea expressed as Hunter L, a, b values showed that lower L value and higher a and b values were measured for those prepared without soaking and with more extensive roasting. Organoleptic evaluation clearly showed that the sensory quality of barley tea was significantly improved in intensity of odor and taste by crushing, soaking and dark brown roasting.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.658-662
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• 2007

In this study, wild sesame leaf aromas (WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. Thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of $170^{\circ}C$, an exhaust temperature (ET) of $90^{\circ}C$, and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at $200^{\circ}C$, ET at $100^{\circ}C$, and FR at 50 mL/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.