• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.36-40
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• 2013

To promote the consumption of mulberry fruit, we manufactured mulberry fruit wine with 'simheung' by different processing methods and analyzed cyanidin-3-glucoside(C3G) stability and antioxidant capacity. In the processing of mulberry fruit alcoholic drink, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment's stability. And freeze-dried mulberry fruit was the highest C3G pigment content and antioxidant capacity. Nevertheless, this is not recommended because the economic burden of the cost of freeze-drying. In conclusion, when processing mulberry fruit wine, the addition of citric acid and the enzyme's inactivation treatment were considered more effective than storage containers (transparent glass, brown glass bottles, aluminum foil, green glass, translucent glass bottles).

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.714-720
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• 2010

This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.67-74
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• 2010

The characteristics of cookies added asparagus (Asparagus officinals L.) powder were analyzed by chemical and sensory evaluation. Samples were prepared with different levels (0, 0.5, 1, 2, 3 and 5%) of freeze-dried asparagus powder. The lowest pH of the cookie dough was pH 6.26 in the 5% asparagus powder added group. Density value of cookie dough was decreased by increase of asparagus powder addition volume. Spread factor and hardness of cookie was significantly increased by addition of asparagus powder. And hardness was the highest in 5% asparagus powder added cookie, however there was no remarkable different between 0.5~1% added group and control. Hunter color L and a-value of dough was decreased significantly, while b-value was increased when concentration of asparagus powder was added greater than 3%. L-value of cookie was significantly decreased with larger of asparagus powder addition volume and the lowest in the 5% asparagus powder added group (55.38). Hunter a-value of cookie showed not significantly differences in all groups. The sensory evaluation was not observed significantly differences by terms of color (3.77~4.77), brittleness (4.11~4.88), flavor (3.88~4.55), taste (4.11~5.00) and overall acceptability (4.00~4.77). From these results, we suggest that asparagus powder addition is possible up to 5% and is good ingredient for increasing the acceptability and functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.2
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• pp.138-144
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• 2005

This study was carried out to investigate the changes of nitrifying bacterial populations including Nitrosomonas sp. and Nitrobacter sp. in $A^2/O$ pilot plant with the configuration of anaerobic-anoxic-oxic reactors. The suspended nitrifying bacterial populations in mixed liquor and those of attached populations on granular carrier surface made by molded waste tire were analyzed by Fluorescent in situ Hybridization(FISH) method. The nitrification rate of a pilot plant showed the value of $1.97{\sim}2.98\;mg\;N/g$ MLVSS hr. The ratios of suspended ammonia oxidizer including Nitrosomonas sp. (NSO) to total bacteria in each reactor were oxic < anoxic < anaerobic. On the contrary, the ratios of suspended nitrite oxidizer including Nitrobacter sp. (NIT) were anaerobic < anoxic < oxic. The thickness, dry density and mass of the attached biomass on granular carriers were $180{\sim}188\;{\mu}m$, $38.5{\sim}43.9\;mg/cm^3$, $29.4{\sim}32.5\;mg/g$, respectively. Also, the ratios of attached nitrifier to total bacteria on granular carriers were similar regardless of ammonia/nitrite-oxidizer (NSO; 3.2%, NIT; 2.8%) and very low compared to those(NSO; $22.8{\sim}28.4%$, NIT; $17{\sim}26%$) of suspended nitrifier.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.479-486
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• 2012

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.31 no.7
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• pp.53-64
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• 2002

$CO_2$ 20세기 초 천연 냉매 $CO_2$는 광범위하게 사용되었지만 프레온계 냉매의 출현으로 1940년경부터 $CO_2$냉매는 사용이 제한되었다. 그러나 반 세기 동안 사라졌던 $CO_2$냉매는 1980년 후반에 노르웨이 과학 기술대학 (NTNU)과 북구 최대 민간연구소 (SINTEF)의 Lorentzen 교수에 의해 $CO_2$천연 냉매 사용을 재고하게 되었다. 프레온계 냉매의 환경적 논쟁이 쟁점이 되면서 천연 냉매 사용을 재고하게 되었다. 특히 비가연성과 비유독성으로 인한 $CO_2$냉매가 주목을 받고 있다. 초월임계 사이클레서의 고압 제어에 대한 새로운 개념은 Lorentzen 교수와 동료 연구원에 의해서 특허로 제안되었다. 이에 대한 상업적 권리를 Norsk Hydro사는 1990년에 얻었고,1990년대 초반에 NTNU/SINTEF의 공동 연구개발 프로그램을 통해 기술 경쟁력과 실현 가능성이 검증되었다. 현재 연구소에서는 최초로 초월임계 $CO_2$사이클을 이용한 상업용 온수 열펌프 시스템, 2003년 시작할 연료전지 전기 자동차에 대한 연구를 수행하고 있다. NTNU/SINTEF에서 개발된 $CO_2$기술은 Hydro-SINTEF 공동 벤처 기업인 Shecco기술회사를 통해 제조업자에게 허가된다. 본 고에서는 NTNU/SINTEF에서 수행하였거나 수 중인 과제들을 중심으로 유럽의 $CO_2$시스템의 결과와 주요 개발 범위를 정리하였으며, 특히 작동유체로서의 $CO_2$냉매의 특징을 간단히 설명하고, 온 수 열 펌프, 자동차용 공조기 및 열 펌프, 상업 냉동기 등이 기술되었다. 그 외 압축기 위주의 요소기술 개발에 관한 내용도 기술되었고, 차세대 기술 경향과 전망에 대해서도 제시되었다. 제시되었다.성균 350$\times$$10^4$ CFU균, 방선균 434$\times$$10^4$ CFU균, 진균 676$\times$$10^4$ CFU균으로 진균의 개체수가 비교적 높게 나타났으며, 비산불지역에서는 호기성균 328$\times$$10^4$ CFU균, 방선균 319$\times$$10^4$ CFU균, 진균 461$\times$$10^4$ CFU균으로 진균의 개체수가 높게 나타났다. 토양미생물은 호기성균, 방선균, 진균 모두 비산불지역 보다 산불지역에서 많이 나타났다. 본 조사지역에서 호기성균은 활엽수림보다 침엽수림에서 많게 나타났으며, 방선균과 진균은 침엽수림보다 활엽수림에서 많이 나타났다.효과와 이를 이용한 자기냉동의 방법 그리고 최근에 이루어진 새로운 진전에 대해 소개하고 공기조화 및 냉동분야에의 적용 가능성을 전망해 보고자 한다.및 도입 등 선주들에게 다양한 선박건조자금을 제공하여 내수기반 확충에도 노력해야 할 것 이다.있었다., 인삼이 성장될 때 부분적인 영양상태의 불충분이나 기후 등에 따른 영향을 받을 수 있기 때문에 앞으로 이에 대한 많은 연구가 이루어져야할 것으로 판단된다.태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W1]_{XO}$ ]$_{XO}$)로 그리고 [-wh] 의미의 겹의문사는 중복된 발은을 지닌 한 단어로 ([W]$_{XO}$ )

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.31-41
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• 1971

The present study was directed to define the degradation pattern of the nucleotides and their related compounds in the muscle of anchovy during drying. Three kinds of samples, fresh, sun dried and boiled-and-dried anchovy, were prepared and the contents of nucleotides and related compounds of samples were determined by ion exchange chromatography. The results obtained are summarized as follows: Almost all of ATP disappeared in both muscle of sun dried and boiled-and-dried anchovy, although the initial content of ATP in fresh muscle was very low ($1.8{\mu}moles/g$, dry basis). But the remainning amount of ADP was considerably high while the other nucleotide almost entirely disappeared. This suggested that the residual ADP is responsible to the 'bound nucleotide' of myofibrils. In general, AMP content was comparatively lower than that of other nucleotides. Among three samples, the boiled-and-dried sample showed relatively higher AMP value than others. The amount of IMP remained in muscle remarkably varied between the boiled-and-dried anchovy and sun dried anchovy, the former's value being sixteen times higher than that of latter. In the contents of inosine and hypoxanthine, the sun dried anchovy marked an exceedingly high value equivalent to 2.7 times of the boiled-and-dried anchovy. In comparison of the ratio of inosine and hypoxanthine, hypoxanthine was accumulating in boiled-and-dried anchovy whereas inosine was in the sun-dried anchovy. Eighty three percent of total nucleotides in the fresh anchovy retained in the boiled-and-dried anchovy and IMP ratio in total nucleotides was $73\%$. On the contrary, the sun dried anchovy showed barely $10\%$ of retention rate and IMP ratio was only $38\%$. Considered from the flavor quality of dried anchovy, so far as concerned IMP content, it may be said that the boiled-and-drying method is more favorable process for dried product of anchovy than the sun-drying method.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.