• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.83-89
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• 2008

In order to evaluate the oxidation stability, chemical compounds, and sensory for the garlic-salt laver, we prepared the garlic-salt laver added with different levels of salt and garlic power. The lipid per oxidation of garlic-salt laver was monitored by measuring the formation of 2-thiobarbituric acid reactive substances (TBARS). In addition, the general chemical compounds of laver with garlic-salt were determined by moisture, crude lipid ash, and protein. The major tocopherol compounds of laver with garlic-salt were measured using HPLC system. The contents of ${\alpha}$-tocopherol decreased with time, in contrast to ${\gamma}$-tocopherol which increased with time. The lipid profiles of laver with garlic-salt were high in linoleic acid although they did not change with time. Formation of TBARS of laver increased in control but did not increase in laver with garlic-salt. After 12 weeks, laver with 33% garlic-salt showed strong inhibition effect on TBARS formation. The sensory evaluation of laver with garlic-salt were tested. The results seem to indicate that laver with 33% garlic-salt can be used as a good ratio.

• 한국지구과학회:학술대회논문집
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• 2010.04a
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• pp.106-106
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• 2010

오일샌드는 비투멘(bitumen), 물, 점토, 모래의 혼합체로 이루어진 비재래형 탄화수소 자원으로 세계적인 고유가 시대에 큰 관심을 받고 있는 석유자원 중 하나이다. 오일샌드는 대부분이 캐나다 앨버타주에 분포하고 있으며 주요 저류층으로는 아스바스카(Athabasca), 콜드레이크(Cold Lake) 지역의 멕머레이층(McMurray Formation), 클리어워터층(Clearwater Formation), 그랜드래피드층(Grand Rapid Formation)과 피스리버(Peace River) 지역의 블루스카이층(Bluesky Formation), 게팅층(Gathing Formation)이 있다. 오일샌드 저류층은 고생대 탄산염 기반암 위에 하성-에스츄어리에 이르는 다양한 퇴적환경에서 형성되어 매우 복잡한 지질특성이 나타난다. 오일샌드 저류층의 효율적인 개발을 위해서는 저류층의 복잡한 지질학적 특성의 이해가 반드시 필요하다. 본 연구에서 캐나다 오일샌드 시추코어 분석 DB, 물리검층 자료, 현장 및 현생 시추코어를 통하여 오일샌드 저류층의 지질특성화 정보의 도출을 시도하였다. 우선 캐나다 앨버타 전역에 분포하는 시추공의 기본 정보(표고, 위경도, 층서별 최상부 심도, 생산광구명, 광구개발업체)를 제공하는 AccuMap DB 프로그램을 이용하여 광역적인 오일샌드 저류층의 분포 특성을 이해하고자 주요층서에 대한 고지형도 및 층후도를 생산광구별로 도면화하여 분석하였다. 또한 캐나다 ENCANA사와 국제공동연구의 일환으로 확보된 크리스티나 레이크(Christina Lake)광구의 현장 시추코어를 이용하여 코어의 상세기재, 비파괴 물성측정, 입도/비투멘 함유량 분석과 같은 다양한 실내 시추코어분석 실험을 수행 중이다. 비파괴 물성측정은 현장 시추코어의 물리적/화학적 특성을 파악하고자 MSCL(Multi sensor core logger)과 XRF 코어 스캐너(X-ray fluorescence core scaner)를 통해 이루어지며, 분석결과로 시추코어의 감마밀도(gamma density), P파 속도(P-wave velocity), 전기비저항(resistivity), 대자율(magnetic susceptibility) 및 색지수의 물성과 정량적 화학조성을 측정한다. 현장 시추코어의 일부는 유기용매를 이용하여 퇴적물 내의 비투멘을 완전히 추출하고 퇴적물 입도와 저류층 비투멘 함유량 측정에 이용되었다. 현장 시료 분석 결과들은 물리검층 자료와 대비를 통하여 저류층의 지질특성을 규명하는 연구에 이용될 예정이다. 마지막으로 오일샌드의 현생 유사 퇴적환경으로 알려진 서해 경기만 조간대에서 시추코어 퇴적물을 획득하여 상세 기재하였으며, 이를 통해 오일샌드 저류층의 퇴적 모델을 제시하고자 퇴적층서 연구를 진행 중이다. 향후 오일샌드 관련 시추코어의 분석 결과들이 종합되면 기존 보다 비투멘 회수효율을 향상시킬 수 있는 정밀한 오일샌드 저류층 지질모델을 수립할 수 있을 것으로 기대된다.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.293-304
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• 2012

This study was conducted to improve the sensory acceptability of modified Kochujang added with Tofu powder(25%, 50%, 75%, 100%) instead of Meju powder. These Kochujang samples were fermented for 45 days and examined in physicochemical properties and sensory characteristics. The result was as follows. Moisture content of the control was higher than that of the other Tofu powder Kochujang samples, which lasted for 30 days of storage. Moisture contents of all samples were increased by storage time. The pH of Kochujang added with Tofu powder was higher than that of the control. In general, pH values were decreased by storage time. Acidity decreased with Tofu powder increased while it generally increased with more storage time. In the lightness(L value), redness(a value) and yellowness(b value), control Kochujang was the lowest. There were no significant differences in the reducing sugar contents except 45 days. In sensory evaluation, color of Kochujang was evaluated light and off-flavor got weaker with Tofu powder increased. In the sensory attributes of odor, taste, overall acceptability, Tofu powder added Kochujang had high scores than the control, and especially 100% TP Kochujang had the best score.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Food Science and Preservation
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• v.23 no.7
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• pp.953-959
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• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.212-217
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• 2003

This study was conducted to search for possible cultivation area of Rhodiola sachalinensis as well as to obtain the basic information of growth characteristics. One­year old nursery plants of Rhodiola sachalinensis were collected from Yonbyeon Hongkyungcheon development society in China This expriment was evaluted in three areas according to sea level such as plain region in Cheongwon(50m at sea level), mid­mountainous region in Jecheon(350m at sea level) mountainous region in Banyans(650m at sea level). The growth status Rhodiola sachalinensis showed wide range of variation in there areas. Plant height showed from 8.1cm to 15.8cm, number of branch showed from 3.1 eachs to 4.6 eachs and rate of withering showed from 76％ to 94％, respectively. It was increased rapidly at the early August caused by summer depression. Flowering period of Rhodiola sachalinensis was shown at around middle and late June, total duration of flowering showed from 12 to 13 days and flower colors were various as brown, dark purple, yellow green and brown red color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.360-365
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• 2016

This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.

• Korean Journal of Remote Sensing
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• v.21 no.4
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• pp.273-285
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• 2005

This study has investigated the suitable wavelength for detecting biomass burning aerosols. We have performed the analysis of the wavelength at 380nm in near-UV, 400nm, 412nm, 460nm, and 490nm in visible, and 2100nm in shortwave infrared regions from the Global Imager measurements. It is well known that the UV bands have the advantage of the aerosols retrieval due to the low surface reflectance and a weak effect of Bidirectional Reflectivity Distribution Function. However, the pure surface reflectances of shortwave visible bands, except 412nm, are as low as that of 380nm in near-UV over northeast Asia. In order to detect the aerosol signal, we have retrieved the aerosol reflectance as a function of wavelength based on the surface reflectivity contrast method for the period of May 2003. It is interesting that the retrieved aerosol reflectance with 460nm is slightly more sensitive than that with 380nm. Additionally, we have applied the TOMS aerosol index method to determine the best pair for biomass burning aerosols and found that the pair of 380 and 460nm results in the best signal for retrieving aerosols.

• Food Science and Preservation
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• v.19 no.4
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• pp.539-546
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• 2012

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at $4^{\circ}C$ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.