• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1475-1483
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• 2006

This study was carried out to examine the optimum processing conditions of seasoned semi-dried oyster, and to investigate its food component characteristics. Three types of semi-dried oyster were prepared: semi-dried oyster prepared without seasoning and coating (C), seasoned semi-dried oyster without coating (S) and seasoned semi-dried oyster coated with alginate (SA). SA was high in moisture (48.6%), while low in lipid (2.8%), and crude protein (25.9%) compared to those of C and S. Hardness and sensory scores of SA were $209.8g/cm^2$ and $3.9\sim4.5$ points, respectively. Total amino acid content (24,299 mg/100 g) of SA was lower than that (27,181 mg/100 g) of C, and the major amino acids were aspartic acid, glutamic acid, leucine and Lysine. The major fatty acids of SA were 16:0 (25.5%) as saturates and EPA (23.5%) and DHA (9.3%) as polyenes. Calcium and phosphorus contents of SA were 42.6 mg/100 g and 245.5 mg/100 g, respectively.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.202-208
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• 2006

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Journal of the Korea Organic Resources Recycling Association
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• v.28 no.3
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• pp.27-36
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• 2020

This study investigates the changes in inorganic composition and the microbial counts during the process of fermentation of mixed domestic organic resources for the development of alternatives for imported oil cake, and examines the characteristics of mixed fermentation organic fertilizer (MFOF). The effect of the MFOF on the lettuce growth is investigated in order to evaluate the possibility of replacing the existing mixed oil cake with the MFOF. Six kinds of domestic by-product resources, which are rice bran, distiller's dried grains, sesame meal, fish meal, and spent mushroom substrate, are mixed by mixing ratio and the composition was analyzed during the fermentation process for 90 days under moisture content 30% and sealed condition. During the 90 days of fermentation, the pH change of the MFOF was little, and the moisture content was maintained at 34-35% until the 60^th day of fermentation, and then decreased to 30-31% on the 90^th day. Total nitrogen content remained unchanged during the fermentation period, but total carbon content showed a significant difference on the 21^st day of fermentation. It was confirmed that the content of fertilizer composition (nitrogen, phosphate, and potash) of the MFOF was 8.7% or more, which is suitable for the minimum amount standard of the main nutrients to be contained in the organic fertilizer. During the fermentation process of organic fertilizer, the density of bacteria and actinomycetes increased until 60 days and 30 days, respectively, and thereafter little changes were shown, and fungal population showed an increasing trend. As a result of lettuce cultivation test in the greenhouse by applying the MFOF, the growth and yield were comparable to that of using the existing mixed oil cake fertilizer when 100% was applied based on crop standard nitrogen fertilizer level. The use of mixed fermentation organic fertilizer made with domestic by-product resources can be used for use in farms in the future and is expected to contribute to the stable production of environment friendly agricultural products.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.127-136
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• 1996

Mak-kimchi (shredded kimchi) which was prepared in a commercial factory was packed in bottle (200 g) under vacuum (560 mmHg) or atmosphere, and chemical characteristics and microbiological parameters were monitored during storage at 5, 15 and $25^{\circ}C$, respectively. Optimum ripening time of the kimchi at different temperature were 2 days at $25^{\circ}C$, 5 days at $15^{\circ}C$ and more than 60 days at $5^{\circ}C$. By vacuum treatment pH and acidity changes in kimchi were considerably retarded. The vacuum of each bottle released within 1 or 2 days at 25 or $15^{\circ}C$, respectively but the pack at $5^{\circ}C$ maintained more than 380 mmHg vacuum for 36 days and then the vacuum slowly released. The colour of kimchi (lightness, redness, yellowness) in bottle increased sharply at $25^{\circ}C$ and $15^{\circ}C$ but sustained a stable level with vacuum treatment at $5^{\circ}C$. The range of total viable count of kimchi in bottle was $10^7{\sim}10^{10}/ml$. The number decreased by storage temperature drop to $5^{\circ}C$ and even more vacuum treatment than atmosphere treatment at $5^{\circ}C$. Lactobacillus brevis, L. plantarum, L. acidophilus, Aerococcus viridans and Streptococcus faecium subsp. casseliflavus were identified in bottled kimchi and L. brevis and L. plantarum contributed to the main function during kimchi fermentation. Those main lactic acid bacteria decreased in numbers at $5^{\circ}C$ than 25 or $15^{\circ}C$ and even more declined in case of vacuum treatment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.97-106
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• 2018

This study aimed at examining the suitability of $Tenax^{(R)}$ for the migration testing of food packaging materials, which is currently approved in the EU as a dry food simulant. The results are used as a basis to examine the feasibility of introducing $Tenax^{(R)}$ to Korean regulation. The OMVs of test specimen into various solvents (diethyl ether, ethanol, pentane, and acetone) after exposure to $100^{\circ}C$ for 1 hr were compared. Diethyl ether showed the highest OMV ($1.33mg/dm^2$) among the solvents tested. When the tests were conducted with different amounts of $Tenax^{(R)}$ of 2, 4, or 8 g per specimen, the OMVs were 0.75, 1.33 and $1.40mg/dm^2$, respectively. The OMV obtained with a closed system after wrapping with aluminum foil showed a significantly higher OMV ($1.61mg/dm^2$) than that without aluminum wrapping ($1.318mg/dm^2w$) and an open system without lid ($1.06mg/dm^2$). The specific migration rates of surrogates spiked in the polyethylene test film and paper samples into $Tenax^{(R)}$ were compared with those into liquid food simulants including 95% ethanol and n-heptane, and actual foods such as starch, skim milk, and sugar. In general, the specific migration levels of surrogates into $Tenax^{(R)}$ were similar compared with n-heptane, however those were significantly higher than into actual foods. These results suggest that $Tenax^{(R)}$ may be used as a food simulant for the long-term preservation of dried foods and paper products. However, more studies need to be conducted to investigate the factors influencing the migration into $Tenax^{(R)}$, such as the types of foods and packaging materials tested, migration conditions, and surrogates properties etc.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.2
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• pp.87-94
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• 2017

In the nuclear power plant, the steel or polymer liner plates are adopted to prohibit the inner concrete surface from contacting with gas or liquid materials. If there is an accident, the plate may be damaged, and, in this case, concrete shall have the final responsibility to safety requirements. In this paper, an experimental research was carried out to investigate the effects of construction joint and wet and loading conditions on the permeability of concrete. The test results showed that, under a construction joint in the wet condition, leakage of gas pressure has been started from $1kg/cm^2$. However, when there are no construction joints, it is initiated from $2kg/cm^2$. In addition, under the air dried and unloading condition, regardless of with or without the presence of the construction joint, since the gas passage that exist in concrete is constant, leakage has a constant tendency to increase. Finally, under the loading condition, as described in Reference 1, since leakage is inversely proportional to the thickness of the wall, and, considering the wall thickness of the actual plant, it is found that there will not be no problem in the sealing of the gas.

• Food Science and Preservation
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• v.15 no.6
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• pp.804-809
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• 2008

Modified atmosphere packaging (MAP) was assessed in terms of extending the shelf life of Solidago virgaurea spp. gigantea. In June 2005 Solidago virgaurea spp. gigantea were harvested from Ulleung Island, packaged in $30\;{\mu}m$ PP, $30\;{\mu}m$ Antifogging-OPP, $30\;{\mu}m$ LDPE, $18\;{\mu}m$ Macroperforated-HDPE, $60\;{\mu}m$ nylon/PE, or $85\;{\mu}m$ PVC/PE film, then stored at 4, 10 or $20^{\circ}C$ for up to 14 days. The $O_2$ concentration decreased to $9{\sim}10%$ in the PP and A-OPP packaging, to $12{\sim}16%$ in LDPE packaging, and to 2% in nylon/PE and PVC/PE packaging at $10^{\circ}C$. The $CO_2$ concentration increased to 5% at $10^{\circ}C$ in PP, A-OPP and LDPE packaging, but increased consistently in the nylon/PE and PVC/PE packaging. Weight loss was markedly reduced by all MAP films except M-HDPE, and which was enhanced with decreasing storage temperature. The soluble solids and pH were not affected by the packaging material at $4^{\circ}C$ and $10^{\circ}C$, but were affected at $20^{\circ}C$. The highest score for sensory qualities (appearance, color and overall acceptability) was obtained for vegetables stored at $4^{\circ}C$ in PP films. Our results show that MAP using PP films and $4^{\circ}C$ storage can effectively maintain the quality of Solidago virgaurea spp. gigantea.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.1
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• pp.13-17
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• 2011

There is a need in food industry to store minimally processed garlic for long time to have it be used just at the time of demand for final product processing. Optimal modified atmosphere packaging is expected to slow down the quality change extending its storage life. In order to find optimal packaging conditions, plastic films of different gas permeability properties (low density polyethylene (LDPE) $30{\mu}m$, polyolefin $50{\mu}m$ (PD 900), polyolefin $20{\mu}m$ (PD 941)) were used for packaging 400 g of minimally processed garlic. Perforated LDPE packages were prepared as control. The packaged products were stored at $1{\pm}1^{\circ}C$ for 52 days. Package treatments were compared in weight loss, decay, surface color, hardness and soluble solid content. While control package had normal atmosphere of air, LDPE, PD 900 and PD 941 packages attained internal concentration of $O_2$ 4.6% / $CO_2$ 12%, $O_2$ 0.9% / $CO_2$ 21% and $O_2$ 0.5% / $CO_2$ 13% after 45 days, respectively. Control packaging had rapid weight loss with high mold decay and great surface color change in 45 days. In PD 900 film packages of lowest gas permeability, the fresh-cut garlic could be stored without mold decay for 52 days. Except control packaging, there were no significant differences in surface color, hardness and soluble solid content among package treatments.