• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1604-1611
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• 2011

In this study we assessed the effects of gamma irradiation (50 kGy) on cookies to which was added various concentrations (1%, 3%, 5%, 7%) of hot water extract from seamustad (Undaria pinnatifida) sporophylls (WEUS) for future industry use. The pH of the dough went down significantly with the addition of WEUS. However, density was not related to that. The spread ratio of the cookies increased significantly as more WEUS was added to the cookie recipe, and cookies containing gamma-irradiated extract were taller than non-irradiated cookies with the same concentration. The loss rate of cookies was the same between control and experiment groups. On the other hand, the leavening rate significantly increased upon the addition of WEUS, and gamma-irradiated cookies were higher than non-irradiated cookies in the same concentration. The L value of cookies was much reduced with higher WEUS content, but the b value showed no significant differences between the control and experiment groups. The a value showed no significant difference for non-irradiated groups, but did for gamma-irradiated groups. Upon the addition of WEUS, hardness was shown to be higher than the control. The antioxidant activity, DPPH radical scavenging, was significantly higher with the control cookies, and upon the addition of WEUS, the gamma-irradiated cookies had higher antioxidant effects than non-irradiated cookies. The sensory evaluation showed that cookies made with WEUS have a positive impact in color, smell, taste, texture, and overall acceptability, but the sensory evaluation worsened with a lot of WEUS. The results of acceptability were higher in cookies with 3% the non-irradiated group and 1% the gamma-irradiated group. These results suggest that the 1% gamma-irradiated group was in the best condition to use in the industry since just a little of it makes exceptional quality, sensory properties, and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1981-1987
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• 2013

In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Korean Journal of Environmental Agriculture
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• v.20 no.4
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• pp.203-210
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• 2001

In order to environmentally use wood chips manufactured from low valued forest resources by forest tendering, wood chips were used for the evaluation on chips characteristics, decomposition capability of organic wastes, and field experiment and determination of conditions for decomposer. Bioclusters manufactured by Cryptomeria japonica, commercially available wood chips in Japan, showed higher pore ratio, water reservation and water resistance, and higher cellulose content with lower hot water solubles than domestic wood chips. The useful size of wood chips for swine manure decomposition was 10 (length) ${\times}$ 5 (width) ${\times}$ 2 (thickness) mm, and cellulose contents and alkali solubles of Pinus densiflora and Populus tomentiglandulosa were similar to those of bioclusters. According to the decomposition ratio depending on wood species, it was ordered as Pinus densiflora > Pinus koraiensis > Cryptomeria japonica. The swine manure decomposition ratio depending on treatment hours by Pinus koraiensis was constant with the ratio of 15 to 16 g per hour by 1 kg of chip, indicating of daily swine decomposition amount of 390 kg by 1 ton of chips which was equal to the amount of daily swine manure production by 70 swines. Analyzing by long term used wood chips during 40 days treatment, the treated wood chips characteristically showed stable total nitrogen content, suitable pH, high accumulation of inorganic contents such as calcium, phosphorus, potassium and sodium, and no odor. During winter, the inner temperature of decomposer was kept at $43^{\circ}C$, but air bubble was occurred due to high pH and viscosity of swine manure. The most appropriate mixing ratio between wood chips and swine manure was 1 versus 2 or 3, and at more than ratio 1 versus 3, ammonia gas was caused because of anaerobic fermentation status by high moisture content of wood chips. The mixing interval of decomposer was 3 mins. per hour for the best swine decomposition.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.12
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• pp.1784-1792
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• 2007

This study set out to identify the problems with hat labels and to search for improvement measures by examining and analyzing consumers' practice of managing their hats. It also intended to provide accurate and enough information about how to keep and wash hats and thus help consumers use their hats for a long period. In an attempt to investigate how consumers wash and manage their hats, a survey was carried out to 395 individuals in their twenties and over who owned hats living in urban areas including Seoul, and were quota sampled according to age and gender. The survey period is March to April 2007. The collected data were statistically treated with the SPSS 12.0 program in terms of frequency, percentage, mean, standard error, cross tabulation, t-test, and one-way ANOVA. The findings were as followed. First, the respondents were in the average level of perceiving and practicing the washing methods of their hats. The female respondents who had more experiences with laundering than the males knew and practiced the washing methods for hats better than males. Second, compared to other clothing items, hat wearers were more likely to pay careful attention to their hats by putting their hats in a laundry net and applying a laundry detergent for wool fabrics when using a washing machine or washing their hats with their own hands. And third, most of the hat wearers were aware of the importance of hat labels and showed a lower level of trust in them than other clothing items. The suppliers need to offer accurate and practical labels in order to regain the consumers' trust. Many consumers had some difficulties figuring out the size system of hats. In particular, the male consumers had a low level of perception of labels, which implies that there should be specific efforts to educate them about general labels.

• Korean Journal of Environmental Agriculture
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• v.18 no.4
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• pp.372-377
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• 1999

Objective of this research was to draw the basic criteria of the compost maturity evaluation, by assessing the stability of chemical and physical properties of the bark and piggery manure byproduct composts during the composting. Colors of the mature composts were black and dark brown for the bark and piggery manure by-product composts, respectively. Good earthy odor was detected for both by-product composts after approximately 40 days composting, by which odors of the original raw materials were disappeared. pH and EC of the mature bark: compost were stabilized at 6.5 and 1dS/m, respectively. The respective values for the piggery compost were stabilized at 7.2 and 6dS/m. Organic matter contents were decreased with time to be stabilized at about 60% at the end of composting. During composting, total N contents of the bark and piggery composts were maintained at $1.1{\sim}1.5%$, and $1.5{\sim}2.2%$, respectively. For both fertilizers, $NH_4-N$ contents were increased at the initial stage bur. decreased after the middle stages of decomposition, resulting in the increase of $NO_3-N$ contents. Total inorganic N contents were increased with time. C/N ratios of both mature composts were stabilized at $25{\sim}27$. CEC of the bark compost was increased logarithmically with time and that of mature compost was 87cmol(+)/㎏. CEC of the piggery manure compost was hyperbolic function with rime and reached at 70cmol(+)/㎏ at the mature stage. Crude fiber analysis indicated that relative contents of lignin were increased with composting by compensating for the decreases of cellulose and hemicellulose contents.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.644-654
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• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• The Journal of Korean Society for Radiation Therapy
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• v.21 no.2
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• pp.75-82
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• 2009

Purpose: Measure the ozone level in the treatment room while treating a patient so want to know the degree of contamination caused by ozone occurrence. Materials and Methods: Use the linear accelerator (Clinac 21EX, Varian, USA) with the ozone meter (series-200, aeroQual, New Zealand) and water phantom (Wellhofer, IBA, Germany) is irradiated the radiation so that measured the ozone generation level according to MU, dose-rate, SSD, field size, energy, delay time and put the ozone meter in the treatment room actually while treating a patient so measured the daily ozone level variation. Results: While irradiating the radiation, degree of ozone contamination wasn't affected by the energy but mostly in case of electron beam, ozone level was higher than photon beam. The higher dose-rate (0.016~0.025 ppm/hr), the farther SSD (0.018~0.030 ppm/hr), the wider field sizes (0.016~0.025 ppm/hr), the more MU (0.018~0.046 ppm/hr), it occurred high ozone level. Ozone decrement according to delay time changed the background level (0.016 ppm/hr) after elapsed time of 10 minutes from irradiating radiation. And daily ozone occurrence level in the treatment room was below ozone standard level 0.1 ppm/hr (average:0.06 ppm/8 hr) but it could confirm that ozone generation level was included the level (max:0.038 ppm/hr) above 0.02 ppm/hr which patient could perceive. Conclusion: Through ozone level according to variation of certain conditions, actually in the treatment room ozone generation level didn't damaged to patients or workers. Commonly peoples think that ozone was harmful gas but it thought that small amount of ozone generation level while treating a patient was beneficial in the treatment room through air purge action of pathogenic germ or virus sterilization.