• Food Science and Preservation
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• v.31 no.3
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• pp.433-443
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• 2024

This study investigated the effect of packaging method and root trimming on quality of green onions during storage. Two packaging methods (tied with string, S or packaged with film bag, FP) and two root trimming states (attaching the roots without trimming, AR or cutting the roots leaving about 5 mm, CR) were treated after harvest. Then, the green onions stored at 20℃ for 8 days and 1℃ for 6 weeks to investigate changes in quality. When stored at 20℃, the differences in marketability between S and FP were minimal, while when stored at 1℃, the marketability of the FP remained higher than that of S. The leaf color change in CR progressed faster than in the AR treatment group, leading to faster quality deterioration. The occurrence of weight loss, browning, and softening of stems progressed as the storage period elapsed. However, except weight loss, they were at a level that did not affect marketability within the marketability limit period determined by color change and wiltig of leaves. The allicin and quercetin contents of stems increased in the early stages when quality deteriorated after harvest but decreased as quality deterioration became more severe.

• Journal of Dairy Science and Biotechnology
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• v.42 no.2
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• pp.64-76
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• 2024

This study analyzed the physicochemical properties and rheology of frozen condensed skim milk during thawing at 5 room temperature (20℃). The viscosity of the condensed milk was 80 cps (21.5℃) immediately after manufacture, and this value was decreased to 0 cps (21. 5℃) during storage at day 7. The particle sizes of the condensed skim milk were 0.128 mm just after manufacture, and 0.522 and 0.818 mm at days 3 and 5 of thawing at 20℃, respectively. Condensed skim milk with no temperature abuse had lower acidity than those stored at room temperature on the 3rd and 7th days. Additionally, a sandy texture was observed as the thawing period increased. Based on the comprehensive results of this study, when frozen condensed skim milk is added to a product as a raw material, the longer the thawing period at room temperature, the longer the ice crystals inside melt and become water drips. Quality defects, such as weight loss, decreased pH, protein denaturation, and texture deterioration, are expected to occur.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.198-211
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• 2015

The following research was done to develop a low calorie muffin that has good taste, as well as nutritional benefit. This was done through adding various nutritional qualities of Makgeolli Lees to muffins. It was found that adding Makgeolli Lees substantially increased the amount of ash, crude protein, crude fiber, and moisture. However, it decreased the amount of crude fat. It was also found that the volume, height, and weight all increased with a lower baking loss rate. Other testing on the hardness, expand chewiness, gumminess, and cohesiveness of the muffins with different amounts of Makgeolli Lees found that more Makgeolli Lees led to a lower hardness and chewiness. However, it did not affect the gumminess. "MLM10" with 10 g of added Makgeolli Lees had a cohesiveness that was significantly different from other samples. The cohesiveness of the other samples was substantially lower. "L-value", or lightness, as well as yellowness, decreased as more Makgeolli Lees was added. On the other hand, "a-value", or redness, increased as more Makgeolli Lees was added. A sensory test proved that Makgeolli Lees added muffins were not preferred over the control group in its color, texture, and overall preference, but was evaluated as "good". However, the Makgeolli Lees added muffins were evaluated better than the control group in the categories of "expanded", "uniformity", and "he size of the pores". Therefore, creating muffins by using Makgeolli Lees instead of fat was proven to be possible, and furthermore proved to be a viable substitute.

• Journal of the Korea Concrete Institute
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• v.18 no.1 s.91
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• pp.57-64
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• 2006

The crack presented in concrete structures causes a structural defect, the durability decrease, and external damages etc. Therefore, it is necessary to improve durability through the effort to control the crack. Fluosilicic acid($H_2SiF_6$) is recovered as aqueous solution which absorbs $SiF_4$ produced from the manufacturing of industrial-graded $H_3PO_4$ or HF. Generally, fluosilicates prepared by the reaction between $H_2SiF_6$ and metal salts. Addition of fluosilicates to cement endows odd properties through unique chemical reaction with the fresh and hardened cement. Mix proportions for experiment were modulated at 0.45 of water to cement ratio and $0.0{\sim}2.0%$ of adding ratio of fluosilicate salt based inorganic compound. To evaluate correlation of concrete strength and adding ratio of fluosilicate salt based inorganic compound, the tests were performed about design strength(21, 24, 27 MPa) with 0.5% of adding ratio of fluosilicate salt based inorganic compound. Applications of fluosilicate salt based inorganic compound to reduce cracks resulted from plastic and drying shrinkage, to improve durability are presented in this paper. Durability was evaluated as neutralization, chloride ion penetration depth, freezing thawing resistant tests and weight loss according reinforcement corrosion. It is ascertained that the concrete added fluosilicate salt based inorganic compound showed m ability to reduce the total area and maximum crack width significantly as compared non-added concrete. In addition, the durability of concrete improved because of resistance to crack and watertightness by packing role of fluosilicate salt based inorganic compound obtained and pozzolanic reaction of soluble $SiO_2$ than non-added concrete.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1813-1820
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• 2013

This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (${\gamma}$-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

• Applied Biological Chemistry
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• v.20 no.3
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• pp.263-269
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• 1977

In order to establish methods of potato processing for mixed cooking with rice as main diet, fundamental research was carried out. On the basis of the previous experiments about potato granules, the yield of products, the process of manufacture, and its economics were determined The results are the following. 1. Yield of products are; (1) 22.2% under dipping treatment in $K_2S_2O_5$ solution. (2) 21.7% under dipping treatment in HCI solution. (3) 20.5% under blanching treatment in boiling water. (4) 19.9% under dipping treatment in boiling $K_2S_2O_5$ solution. (5) 18.7% under dipping treatment in boiling HCI solution. 2. The processing of potatoes is as follows $raw\;materials{\to}peeling{\to}cutting{\to}treatment$ for polyphenol oxidase $inactivation{\to}drying{\to}products$. 3. Potato granules are ordinarily not commercial when compared with rice, however, there are times when it is. When rested laud is planted with potatoes a high yield is produced. This will lower the price of the potato and make it commercial compared with rice.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1283-1288
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• 1999

Effect of drying methods, such as natural solar drying, hot air drying$(at\;60^{\circ}C\;and\;105^{\circ}C)$, vacuum drying and freeze drying methods, on the quality of laver were investigated to develop optimum processing conditions for preparation of laver powder. Appreciable amount of laver pigments such as chlorophyll, carotenoid and phycobilin were lost during washing and drying process. Their loss was affected significantly by the method of drying. Among the methods tested, high temperature air drying was the worst in retaining laver pigment, while freeze drying was the best. Loss of vitamin C which was in the range of 75-99% was also affected by the method of drying. Isotherms for laver powder shelved sigmoidal shape and monomolecular layer moisture content of both laver powder(Porphyra dentata and Porphyra tenera) determined by the BET equation was 6.30%(dry basis). Laver powders prepared with Porphyra dentata and classified with 50-, 80- and 100- mesh sieves showed monomodal size distribution with the high frequency at 110-120, 100-110 and $80\;{\mu}m$, respectively, which indicated that size or laver powder was homogeneous.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.165-172
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• 2012

This study was designed to determine the effect of different floor space and type of finishing building on performance, behaviour and carcass quality of finishing pig. Three hundred and thirty six finishing pigs were alloted into two space allowance ($1.0m^2$and $2.5m^2$/pig) and two floor type (concrete slat and bedded with sawdust) of finishing building. There was no significant difference between the different space allowance in the body gain, feed intake and feed per gain. And also floor type of finishing building was not affected by the performance of finishing pig. Space allowance per pig affected the maintenance behaviour, but there was no significant difference between the floor type of finishing building in the spent time on lying, sitting and standing. Floor type was affected by the occurrence of standing behaviour, the finishing pigs in the bedded with sawdust showed less occurrence of standing. Carcass traits did not show any significant difference due to the difference of space allowance and floor type of finishing building. There was no significant difference in the chemical compositions of pork loin between the space allowance and floor type of finishing building.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.15-22
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• 1991

Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at $4^{\circ}$, $20^{\circ}$ and $30^{\circ}C$ for 5 months were examined. The weight and volume gains of raw beans during soaking at $30^{\circ}C$ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at $30^{\circ}C$. The weight gain, solid loss and hardness of cooked beans at $100^{\circ}C$ for 40 min decreased from 3 months of storage at $30^{\circ}C$ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.2
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• pp.67-74
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• 2001

A field experiment was carried out to determine the effects of chemical/mechanical treatments at mowing on the field drying rate and hay quality of alfalfa(Medicago sativa L., cv. Vernal) and spring oats(Avena satvia L., cv. Swan). The chemical drying agent of 2% $K_2CO_3$, mechanical mower conditioning, and no treatment(control) were treated for hastening hay-making in the spring of 1997. The forages were harvested at early bloom stage in alfalfa and heading stage in oats. After field dry, square bales were made by hay baler, and the dry matter(DM) loss, visual estimation and nutritive value of hay were evaluated after storing two months. The field drying rates of alfalfa and oats were high at mechanical treatment, but the drying effectiveness of chemical agents alone was very low. With mower conditioning, the duration of field dry was shortened by 1 day compared with control. therefore, mower conditioning enhance the field drying rate of alfalfa and oats. The DM loss of alfalfa and oats hay was reduced by mechanical treatment, but the efficiency by chemical alone was low. The visual score(leafiness, green color, odor and softness) of hay at mechanical treatment was slightly higher than that of chemical and control. The nutritive value(ADF, NDF, in vitro digestibility, and relative feed value) of hay was also high with treatment of mechanical, but those of chemical alone were similar compared with control. The nutritive value of hay after two months in both alfalfa and oats was decreased when compared with at harvest.