• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.1-7
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• 1996

Three formulations were used to prepare the cellulose-based edible films consisting of hydrocolloid and lipids; film A made by coating method, films B and C by emulsion method, which were formed in a thin layer glass plate and then dried. Films A, B and C were all approximately 0.03 mm thick with 1-3% moisture, 59-68% lipid, and almost whitish color. Film A was better in tensile strength, and lipids affected water vapor permeability on three films, in which films A and B did not differ significantly. Water vapor permeability of film A did not change but those of films B and C decreased significantly after storage for 8 weeks at $-15^{\circ}C$. Oxygen transmission rate and oxygen permeability of films A and C did not differ and changed significantly after 8-week storage at $-15^{\circ}C$. Under scanning electron microscope (SEM) observation on the structural characteristics of each film, film A indicated relatively uniform and smooth surface coatings of beeswax, while films B and C had individual lipid crystals and could be discerned. As a result, film A was better than films B and C in respect of physical properties, but the selection of useful film depended upon which physical property was more functional. Moreover, it was desirable in some cases for using films B and C because of their easiness of preparation and cold storage durability. It will be further needed to investigate how to formulate films B and C to have more unique surface characteristics, and to reduce water vapor and oxygen transmission rates.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.536-539
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• 2002

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.317-322
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• 2000

This study examined the effect of nitrogen$(N_2)$ gas packing and ${\gamma}-oryzanol$ treatment on the shelf life of Yukwa(Korean traditional snack). Yukwa were stored with $N_2$ gas packing(AN), $N_2$ gas packing with ${\gamma}-oryzanol$ treatment(ANA), and PE film packing with air(PE) for 20 days at $60^{\circ}C$. They were evaluated by POV, AV, conjugated diene, hexanal, color and sensory characteristics. The POV, AV and conjugated diene content increased abruptly in PE and AN, but increased slowly in ANA with prolonged storage. Higher sensory scores for Yukwa were found in ANA as compared to those in PE and AN. Hexanal content, yellowness and redness in AN were higher than those in ANA and PE. The moisture content, which is supposed to be related with browning of Yukwa, was 3 times higher in AN than that in PE. Oxygen content of each Yukwa pack, even in $N_2$ gas packing, increased remarkably as storage period increased because their highly porous, fragile and syrup-coated structure resulted in incomplete degassing before $N_2$ gas was flushed into package. Consequently, $N_2$ gas packing was inefficient, but $N_2$ gas packing combined with antioxidant(such as ${\gamma}-oryzanol$) treatment was effective for the extension of shelf life of Yukwa.

• Journal of Bio-Environment Control
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• v.13 no.1
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• pp.61-66
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• 2004

To investigate the effect of charcoal on the physico-chemical characteristics in the growing media and the growth of oriental melon, six treatment, 0%, 10%, 20%, 30%, 40%, and 50% charcoal, were added into the growing media, Baroker. The value of pH in the charcoal contained growing media (CGM) was recorded higher and further increased by raising the charcoal ratio and by growing period. In 20% CGM, the range of pH was adequate to grow crop as 5.2${\sim}$5.8. Contents of Ca and K in CGM increased by raising the ratio of charcoal, while contents of Mg and Na decreased. The growth of oriental melon seedlings in 20% and 30% CGM was better than in other treatments, in terms of fresh and dry weight of shoot, plant height, leaf area, lear width and relative growth rate. Both the physico-chemical properties of growing media and the growth of oriental melon seedlings were changed by the addition of charcoal. These results suggest that charcoal can be used as mixing material with other potting media for producing the seedling of good quality.

• Restorative Dentistry and Endodontics
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• v.30 no.6
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• pp.435-441
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• 2005

The purpose of this study was to evaluate the effect of increasing application time of single bottle adhesives (SBA) to microtensile bond strength (MTBS) of dried dentin. To expose the superficial dentin surfaces, human molars were sectioned perpendicular to the long axis of tooth. $32\%$ phosphoric acid gels were applied for 15s and rinsed. The teeth were randomly assigned to 3 groups ; S group (Single Bond), O group (One-Step), P group (Prime & Bond NT). Each group was divided to 3 subgroups (W: dentin wipe with wet gauge and light cured immediately, D, dentin dried for 30s and light cured immediately, 30: dentin dried for 30s and light cured after applying SBA for 30s). Composite resin was built up on the dentin surface and sectioned to obtain 20 specimens with $1mm^2$ cross sectional area and the MTBS was measured. For Single Bond, the mean MTBS of S-W and S-30 group were higher than that of S-D group statistically (P<0.05). For One-Step, the mean MTBS of O-D group was statistically lower than that of O-W group (P<0.05). For Prime & Bond NT, the mean MTBS of P-30 group was statistically lower than that of P-D group (P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.160-164
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• 2015

The effects of different ingredient formulations on physicochemical qualities and consumer preferences were investigated using Baikseolgi incorporated with pomegranate concentrate (PC), a healthy food ingredient, as a model system. PC was incorporated into the formulation at five different amounts [0%, 1.6%, 3.3%, 5%, and 6.6% (w/w)] by replacing the equivalent amount of water added. After appropriate mixing, rice cakes were steamed and quality attributes were evaluated after cooling. The pH decreased while moisture content increased significantly with increased PC substitution (P<0.05). Lightness decreased significantly from 82.33 to 65.09 with higher incorporation of PC (P<0.05), indicating that the color of Baikseolgi became darker. Redness and yellowness, on the other hand, increased significantly (P<0.05). Hardness gradually increased as the PC content increased in the formulation (P<0.05). In addition, DPPH and ABTS radical scavenging activities increased significantly (P<0.05), and they were well correlated. The overall consumer acceptance results indicate that incorporation of 1.6% PC in the formulation of Baikseolgi is recommended to take advantage of the health benefits of PC without sacrificing quality acceptance by consumers.

• Korean Journal of Remote Sensing
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• v.11 no.3
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• pp.83-100
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• 1995

The land-use has changed rapidly during the last two decades in accordance with urbanization in the Seoul Metropolitan Region. As a result of these changes, the local climate has undergone changes as well. This study intends to define the land-use changes, and then to show how they have brought in significant changes in the local climates. Land-use changes in the study area so repidly that up-to date maps and documents are not available at present. Therefore, Landsat data for land-use classification and NOAA AVHRR thermal data for the temperature fields were analyzed. Additionary, to visualize the effect of the land-use on the local climate, computer-enhanced brightness temperatures, Green Belt and city boundaries were overlaid on land-use patterns obtained from satellite images using GIS techniques. The results of analysis demonstrate that Green Space in the Seoul Metropolitan Region decreased from 94% to 62% while urban land-use increased ten times, from 4% to 39% for the period of 1972-1992. The resulting disappearance of biomass caused by land-use changes may have implications for the local-and micro-climate. The results show that the local climate of the study area became drier and warmer. This study also suggests a need for further studies of man's effects on local climate to minimize adverse influences and hazardous pollution and efficacious ways for urban planning.

• Food Science and Preservation
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• v.25 no.1
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• pp.71-78
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• 2018

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

• Korean Journal of Plant Resources
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• v.14 no.3
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• pp.196-205
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• 2001

The results of examining cultivation of tlyster mushroom using NSM(Non Sterilized Media) for determining the condition of artificially culturing oyster mushroom(Pleurotus ostreatus) are as follows. Mycelial growth an[1 density of oyster mushroom. were the highest in the medium of waste cotton(spinning) : corn cob(80 : 20, V/V) followed by the order of rice bran, beet pulp. Expecially, mycelial growth and density of oyster mushroom is the lowest at the mixture rate of 80% waste cotton(spinning) : 10% beet pulp. Mycelial growth and density of oyster mushroom. were the highest in the medium of cotton seed hull and beet pulp mixture followed by the order of rice bran, corn cob. Expecially, mycelial growth and density of oyster mushroom is the lowest at the mixture rate of 80% cotton seed hull : above 20% rice bran. Mycelial growth and density of oyster mushroom were the highest in the medium rate of 70% waste cotton(spinning), 10% corn cob and 10% beet pulp(V/V). Mycelial growth and density of oyster mushroom were the highest in the medium rate of 70% cotton seed hull , 10% corn cob and 10% beet pulp(V/V). Optimal concentration of NSM for the mycelial growth and density of oyster mushroom were shown to be 500 times concentration. Optimal water contents for the mycelial growth and density of NSM was 70%.