• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Proceedings of the Korea Information Processing Society Conference
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• 2001.04b
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• pp.933-936
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• 2001

공간데이터베이스 시스템에서 데이터베이스의 일관성 유지를 위해 의미적 무결성을 지원해야 한다. 예를 들어, 실세계의 구경계 레이어에서 공간 객체인 구는 주위의 구들과 항상 접해 있어야만 하는 상접 (Meet)한 성질과 두개 이상의 다른 구가 동일한 이름을 가질 수 없는 성질을 가진다. 이 성질은 실세계에서 묵시적으로 인지되는 개념이다. 따라서 공간객체의 갱신으로 인해 레이어에 대한 묵시적인 개념이 위배될 경우 무결성 유지가 필요하다. 본 논문에서는 이 레이어에 대한 공간 객체의 무결성을 유지하기 위한 능동적 공간 연산 트리거를 제안한다. 제안한 기법은 레이어에 대한 무결성 제약조건이 위배될 때 수행되며, 동일 레이어에 대한 공간과 비공간 데이터 트리거로 나누어 수행되고, 다른 레이어에 대한 비공간 데이터 트리거를 수행하는 기법이다. 동일한 레이어에 대한 능동적 공간 연산 트리거는 공간객체인 공간 비공간 데이터에 대한 각각 또는 모두에 대한 갱신인지를 구분하여 공간 데이터에 대한 트리거 수행단계와 비공간 데이터에 대한 트리거의 수행단계로 나누어 수행 전략를 결정하여 수행되고, 마지막으로 다른 레이어에 대한 비공간 데이터에 대한 트리거를 수행한다. 능동적 공간 연산 트리거는 상접성을 유지해야 하는 공간 객체들의 의미적 무결성을 위해 각각의 공간과 비공간 데이터에 대하여 3 단계 수행으로 공간 객체에 대한 의미적 무결성 유지와 자동 보정으로 사용자 편의성을 제공한다.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.697-704
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• 2015

This study was carried out to investigate conveyance environment during shipping export to Japan and the optimum pre-treatment of cut Dendranthema grandiflorum 'Baekma'. Shipping from Korea to Japan, which usually takes three to five days, requires keeping the flower at the ideal temperature. When inspection took place in Japan, the ideal temperature was lost and deterioration began. Once the ideal temperature is lost, deterioration takes place. The results of this work showed that vase life was extended by treatment Chrysal RVB and NaOCl compared to the control (distilled water), and Chrysal RVB was used to maintain the flower from bud to full bloom. Bacterial growth was not observed after pretreatment with NaOCl or $ClO_2$. However, $ClO_2$ pre-treatment was observed to affect the early growth period of the bacteria. The chlorophyll content was the highest after Chrysal RVB or NaOCl pretreatment compared to the other treatments. Therefore, these results support pretreatment with NaOCl and Chrysal RVB of Dendranthema grandiflorum 'Baekma' for export to Japan.

• Journal of the Korea institute for structural maintenance and inspection
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• v.15 no.4
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• pp.146-154
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• 2011

Recently, the paradigm of social infrastructure investment has been changed from new construction to maintenance and management. As a consequence, the management and maintenance system of existing highway facilities needed an innovation involving the concept of asset management. This paper discusses the new facility management system suitable to local highway agencies. The new system incorporates asset management concept so that it can analyze the network level facility management solution and it can also improve the budget efficiency for local government. This paper also presents systematic method to integrate various facilities for management system.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.213-223
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• 2011

This study was conducted to test the efficacy of plum (Prunus mume) and red ginseng (Panax ginseng C.A Meyer) marc as stress inhibitors under heat stress and lipopolysaccharide (LPS) challenge in broilers by investigating their effects on blood biochemical parameters, immunoglobulin concentration and splenic cytokine mRNA expressions. A total of one hundred ninety-two 1-d-old male broiler chicks (Ross 308) were divided into 2 stress conditions (heat and LPS) experiments. Each experiment was divided into 4 treatment groups with 8 replicates of 3 birds in each group. NC (negative control, no immune substances), PC (positive control, 25 ppm ${\beta}$-glucan), PM (1% plum marc) and RGM (3% red ginseng marc) treatments were administered with respective substance through water supplementation. During heat stress, The Ca/Mg ratio in PM and RGM was significantly decreased in comparison with that of NC (P<0.05). The immunoglobulin M was significantly lower in PM than in NC (P<0.05). Expression patterns of splenic cytokine mRNAs (IL-1, IL-2 and IL-6) were similar over the treatment. Expression rates of IL-1 and IL-2 in PM were significantly decreased in comparison with NC. Also, expression rates of IL-1, IL-2 and IL-6 were significantly lower in RGM than in NC (P<0.05). In conclusion, the dietary supplementation of plum and red ginseng marc improved coping ability to heat stress by preventing Ca/Mg ratio increment and by inhibiting inflammatory response in broiler chicks. However, it is necessary to determine optimal dietary level of red ginseng marc for improving growth performances in broiler chickens. These results suggest the possibility that plum and red ginseng marc could be used as the stress inhibitor under heat stress and inflammatory response in broiler chicks.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.123-124
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• 2003

6개의 화학제제를 육계의 깔짚에 첨가한 후 6주간의 사육기간 동안 육계의 생산성, 계사 내의 암모니아 발생량을 측정하여 6개의 화학제제를 대조구와 비교하였다. 본 실험은 A계사와 B계사 각각에 대조구(4케이지)와 시험구(4케이지)를 배치하였으며 대구대학교 동물사육실에서 실시하였다. 시험은 각 방에서 4반복으로 실시하였다. A계사는 화학제제 I (T$_1$)을 깔짚에 첨가하고 나머지는 대조구로 하였다. B계사에는 화학제제II(T$_2$)를 깔짚에 첨가하고 나머지는 대조구로 하였다. 대조구와 실험구는 철저히 막아서 공기가 서로 내통되지 않게 하였다. 화학제제 I (T$_1$)과 II(T$_2$)의 실험이 끝난 후 같은 방법으로 화학제제III(T3)과 IV(T4)도 실시하였으며 계속해서 화학제제V(T$_{5}$)와 Ⅵ(T$_{6}$)이 실시되었다. 총 시험기간은 2002년 10월 31일부터 익년 3월 22일까지 143일간 계속되었다. 6개의 화학제제를 각각 깔짚에 첨가하였을 때 대조구에 비교하여 육계의 생산성에는 아무런 차이가 없었다. 암모니아 가스 농도는 화학제제 I (T$_1$)과 II(T$_2$)의 경우 2주에서 6주까지 처리구와 대조구간의 차이를 나타내었다. 화학제제III(T$_3$)의 처리구는 5주 동안 암모니아 가스발생은 거의 없었으며 대조구와는 큰 차이를 나타냈다. 화학제제IV(T$_4$)와 V(T$_{5}$) 그리고 Ⅵ(T$_{6}$)에서도 처리구와 대조구간에 차이가 인정되었으나 처리IV(T$_4$)와 Ⅵ(T$_{6}$)의 경우는 처리구에서도 5주와 6주의 경우 암모니아 농도는 25 ppm이거나 그 이상을 유지하였다. 모든 처리구에서 계사내 암모니아 가스농도는 25 ppm보다 낮았으나 화학제제III(T$_3$)에서는 계사내의 암모니아 가스 발생량은 거의 0에 가까웠다. 결론적으로 6개의 처리들간의 비교는 할 수 없지만 화학제제III(T$_3$)의 경우에서 처리구는 암모니아 가스 발생량을 다른 처리구에 비교하여 가장 낮게 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1057-1063
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• 2006

The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at $10^{\circ}C$ for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.

• Food Science and Preservation
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• v.8 no.1
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• pp.37-46
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• 2001

To examine the effects of edible coatings on the quality of fresh-cut fruits, Shingo pear was coated with several concentration of albumin, WSF(whole soy flour), dextrin and SPE (sucrose polyester) solution and quality characteristics, sensory evaluation and respiration rate were determined during storage at $4^{\circ}C$ for 10 days. Weight loss rate was reduced in coated fresh-cut pears. 2% dextrin and 1% WSF for pears were more effective in reducing weight loss rate during storage. In preventing the browning of fresh cut fruits, browning was inhibited by coating with 0.5% WSF, 1% albumin, 3% dextrin for pears. Compared with non-coated pears, 0.5% WSF, 1% albumin and 3% dextrin coating were effective in inhibiting the color changes. Even if hardness had a tendency to decrease in coated and no71-coated fruits during storage dextrin coating induced texture softening in fresh-cut pears. The changes in decrease of titratable acidity and vitamin C content and increase of pH and soluble solid were recessed by coatings but there was no differences in accordance with coating materials. Sensory evaluation of coated pears was conducted in according to coating materials and concentrations. Pears coated with 0.5% albumin, 4% dextrin, 1.0% SPE and 0.5% WSF recorded high sensory score. Among the tested coating materials and concentrations, 4% dextrin was the best in all organoleptic quality of coated pears. Respiration rate was repressed by coating with WSF and dextrin in pears.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1219-1224
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• 2007

In this study, we explored the application of Wasabi addition to baechu kimchi with regard to quality improvement, by reviewing the optimum Wasabi level and its effects on the product physicochemical characteristics during fermentation. The final weight percentages of Wasabi in the baechu kimchi were adjusted to 0, 2, 3, 4, and 5% per weight of baechu, respectively, and the samples were fermented for 35 days at $10^{\circ}C$. Following fermentation, the treatments over 3% Wasabi contained the highest pH and lowest total acidity values. Total vitamin C and reducing sugar content increased initially, up to certain fermentation times depending on the level of Wasabi contents within the treatments over 3% Wasabi, and decreased afterwards. The water soluble pectin content increased as the fermentation period increased; however, it decreased with increasing levels of Wasabi. In conclusion, the optimum levels of added Wasabi in the baechu kimchi were 3% and 5% per weight of baechu, to have a fermentation-retarding effect on the product.