• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.393-400
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• 2015

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.307-313
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• 2010

Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.240.1-240
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1288-1293
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• 2012

Yacon (Smallanthus sonchifolius) contains high amounts of fructooligosaccharides and has been known to promote health of the intestinal tract and to have anti-oxidative and anti-cancer activities. Yacon concentrates were added to make five different pan breads, each with the addition 0% (YE 0), 25% (YE 25), 50% (YE 50), 75% (YE 75), and 100% (YE 100) of yacon concentrates instead of sugar. The higher the yacon concentration in the dough, the more time was needed for the dough to rise. Higher yacon concentration also affected the color of the bread by lowering the L-value and raising the a and b values. The hardness and chewiness of the bread significantly decreased with increasing yacon concentration, while cohesiveness increased. In the bread sensory evaluation, the intensity of crust color, crumb color, yacon flavor, sweetness, yacon taste, moistness, and residual mouth feel were increased with increasing yacon concentrates, while the uniformity of crumb pores slightly decreased. The consumer acceptance of taste, flavor, texture, and overall acceptance were increased with increasing yacon concentrations. As a conclusion, the substitution of yacon concentrates for sugar improved bread quality and increased consumer acceptance.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2018.05a
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• pp.234-236
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• 2018

기후변화는 더 이상 피할 수 없는 매우 중요한 문제다. 온실가스 중 큰 비중을 차지하는 이산화탄소 배출을 억제하거나 제거하기 위한 많은 연구들이 진행되고 있다. 최근에는 CCS 중 하나인 지중저장(underground storage)의 대안으로 해양에 이산화탄소를 저장하는 기술인 AWL(Accelerated Weathering of Limestone)을 이용한 해양저장(ocean storage)에 대한 연구가 진행되고 있다. AWL은 이산화탄소를 중탄산이온 형태의 농축수로 만들어 해양에 방류하여 희석 저장시키는 방법으로, 대기 중 재방출이 거의 발생하지 않고 배출된 농축수는 해양의 알칼리도를 높여 해양산성화를 방지할 수 있는 장점이 있다. 금회 연구는 AWL에 의한 방법 중 중탄산이온 농축수의 해양방류 시 이산화탄소 등을 포함하는 용존 무기탄소(DIC, Dissolved Inorganic Carbon)의 거동특성을 파악하기 위한 목적으로 수행하였다. 연구대상 해역은 충분한 수심과 작업효율성이 확보되는 울릉도 부근으로 설정하였으며, 거동특성을 파악하기 위하여 표층방류(surface discharge)와 수중방류(submerged discharge)에 의한 물질확산을 계산할 수 있는 CORMIX모형을 채택하였다. 실험결과, 방류 시점으로부터의 희석률을 고려했을 때, 표층방류 시나리오가 농축수 방류에 가장 적합한 방식이라고 사료된다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2685-2690
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• 2011

The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.69-74
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• 2002

In the present study, we investigated the quality characteristic of ginseng cultured in bioreactor system and the optimum recipe condition of the liquid tea using cultured ginseng. The contents of soluble solid and crude saponin in cultured ginseng were 31.8% and 1.94%, respectively, which were lower than commercial ginseng. In the concentrated extract, crude saponin content was 4.77% and the contents of ginsenoside Rc, Re and Rg$_1$were 7.36, 4.40 and 1.75 mg/g, respectively. The ginsenoside Rb$_1$and Rb$_2$, main contents of commercial ginseng, were not detected. The optimum ranges of recipe on organoleptic properties of ginseng liquid tea were estimated on 9.0~10.4% of the extract, 6.8~8.1% of apple vinegar and 40% of fructose. The liquid tea using commercial ginseng showed higher scores of sensory lest than the liquid tea using cultured ginseng in bioreactor system at the given condition, 10% of the extract, 7% ofapple vinegar and 40% of fructose, with the same recipe condition ranges.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1132-1136
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• 1999

This study was performed to offer fundamental data for concentration of persimmon vinegar. The $5.4^{\circ}Bx$ raw persimmon vinegar was concentrated to $20^{\circ}Bx$, $30^{\circ}Bx$, $40^{\circ}Bx$, $50^{\circ}Bx$, $60^{\circ}Bx$ and $70^{\circ}Bx$ concentration by vacuum concentration at $55^{\circ}C$ and diluted to $5.4^{\circ}Bx$ solution with distilled water. The physicochemical properties such as color, viscosity, pH, acidity, organic acid content and free sugar content of various persimmon vinegar concentrates were examined. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ vacuum concentration. Color of $5.4^{\circ}Bx$ persimmon vinegar diluents from concentrates became more dark brown by vacuum concentration. Flow behavior of persimmon vinegar concentrates was pseudoplastic. As the concentration of persimmon vinegar concentrates increased, pH of $5.4^{\circ}Bx$ diluents increased and acidity as acetic acid decreased compared to original raw vinegar. Acetic acid, lactic acid and citric acid were detected, malic acid and oxalic acid were not detected in persimmon vinegar concentrate. Fructose and sucrose only were detected in persimmon vinegar concentrate.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.8 no.2
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• pp.143-150
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• 2010

Vitrification technology has been gradually recognized as one of effective solidification methods for concentrated boric acid wastes generated in PWR. Vitrification for low- and intermediate-level radioactive wastes has a large volume reduction and good durability for the final products. A feasibility study for the vitrification of concentrated boric acid wastes has been performed with developing the pre-treatment methods of powdered wastes, glass compositions using glass formulation and demonstration test. The pre-treatment method is pelletizing the powder type for stable feeding within cold crucible melter. The glass compositions should be developed considering molten glass are related with wastes reduction. High contents of sodium and boron within borate wastes give influence to waste loading. A variety of factors obtained from the demonstration test are reviewed, which is wastes feeding rate, off-gas characteristics on stack and glass characteristics of final products such as durability for implementing the wastes disposal requirement. The aim of this paper is to present the feasibility of vitrification and review the solidification method for concentrated boric acid wastes and obtain the physicochemical characteristics of solidified glass.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1518-1524
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• 2011

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0$^{\circ}Brix$, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.