• Food Science and Preservation
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• v.24 no.5
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• pp.600-607
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• 2017

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.15-20
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• 1979

The nitrite and nitrate levels of carrot juice at various temperature and periods were studied. The nitrite level of carrot juice at high temperature increased rapidly as the bacterial level increased. When carrot juice was held at $30^{\circ}C$, nitrite concentration began to decline after 14 hours, although there was no decrease in bacterial population, The nitrate level of carrot juice at high temperature decreased rapidly. The bacteria in carrot juice were supposed to reduce nitrates to nitrites, No increase in nitrite and no decrease in nitrate occured when bacterial growth was prevented by holding the juice at $5^{\circ}C$ or by adding potassium dehydroacetate.

• Economic and Environmental Geology
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• v.36 no.6
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• pp.537-543
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• 2003

As pyrite is commonly associated with arsenopyrite, the use of pyrite including arsenopyrite for medicine requires close attention on arsenic toxicity. The toxicity was reduced by traditional processing operations include heating and quenching in vinegar. To verify the scientific effects of this process, pyrite containing many crystals of arsenopyrite was processed at temperatures from 45$0^{\circ}C$ to 85$0^{\circ}C$ and through as many as 5 processing cycles. Arsenopyrite completely disappeared when processed only once at $650^{\circ}C$ while it remained even after 5 processing cycles at 45$0^{\circ}C$. Arsenic was most abundant in medicinal mineral samples processed at 45$0^{\circ}C$ and sharply decreased when processed at $650^{\circ}C$ or 85$0^{\circ}C$ And arsenic extraction test in water was carried out from the processed pyrite medicine on the assumption that pyrite medicines with the lowest As metal content would be most desirable. Arsenic were most abundant in water extracted from medicinal mineral samples processed at 45$0^{\circ}C$ and sharply decreased when processed at $650^{\circ}C$ or 85$0^{\circ}C$. But the extracted As concentrations in water exceeded drinking water standards even when processed at 85$0^{\circ}C$. Increasing temperature promoted elimination of arsenopyrite and reduction of As in medicinal minerals and the extraction solutions. But the effects of processing cycles at the same processing temperature were not clear. Heating temperature is more important than number of processing cycles for the removal of arsenic, and it is necessary to heat pyrite to over $650^{\circ}C$ to remove it.

• Journal of the Korean Society of Groundwater Environment
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• v.7 no.1
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• pp.55-58
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• 2000

Methyl tertiary butyl ether (MTBE) is a gasoline additive that boosts the oxygen content in fuel (an oxygenate), resulting in less air-polluting carbon monoxide being released from vehicle exhaust systems. Then, groundwater contamination problems have been developed in areas where the chemical is used. Common sources of water contamination by MTBE include leaking underground gasoline storage tanks and leaks and spills from above ground fuel storage tanks, etc.. Studies on the chemical and these problems are going on abroad vigorously. These studies should be performed in our country as well more actively. This paper reviews on articles on these studies and focuses on the identification of the chemical as a groundwater contamination source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.720-726
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• 2007

This study was performed to investigate effects of raw sea tangle products on idiopathic constipation. A total of thirty-eight women participated voluntarily in this study. They were placed into one of four groups by their total colonic transit time (TCTT) to make the four groups have the same TCTT. In the first trial, the subjects in Control group were fed 3 times of 150 mL of mineral water per day for 2 weeks, those in +Control group were fed a kind of stool softener as well as the same mineral water for 3 times, those in STT group were fed 3 times of 150 mL of sea tangle tea and those in STB group were fed 3 times of 150 mL of sea tangle beverage. After 6 weeks, a second trial was performed for another 2 weeks. Although the TCTT of the group exposed to of KolomarkTM was not significantly reduced, the subjects in STT group answered that their evacuation activities were significantly improved; evacuation frequency was increased, stool hardness was reduced, evacuation straining was lessened, stool amount was increased, incomplete sense of evacuation was lessened, and major evacuation time was improved like those in +Control group. The results imply that it is worthy to develop some products of raw sea tangle such as STT, which are effective in treating or preventing constipation.

• KSBB Journal
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• v.23 no.3
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• pp.193-198
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• 2008

In this study, the supercritical $CO_2$ extraction was applied for the enrichment of coffee flavors. The extraction efficiency of coffee flavors was dependent on the pressure and temperature and optimized as 350 bar and 80$^\circ$C. Five flavors of high aroma values were analyzed. The flavors extracted by the supercritical $CO_2$ extraction were 76.6 times higher than those by the traditional method, espresso extraction. The modified headspace system proved the enhanced efficiency of supercritical $CO_2$ extraction. The coffee beverage containing the extract of supercritical $CO_2$ resulted 2.3 times of flavor enrichment when it was compared to that without the supercritical extract.

• Membrane Journal
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• v.17 no.2
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• pp.99-111
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• 2007

It is impossible to remove toxic organic substances that are recognized as a cancer caused suspicious element in drinking water using the conventional water purification method. This study introduces groundwater into a reaction chamber as an effective amount of water to process this water using a mixed method of AOP oxidation and M/F membrane and purifies it as a desirable level by artificially mixing such toxic substances in order to effectively process the water. Based on this fact, this study configures an optimal operation condition. The VOCs existed in toxic substances was investigated as a term of phenol and toluene, and agricultural chemicals were also investigated as a term of parathion, diazinon and carbaryl. The experiment applied in this study was performed using a single and composite soolution. In the operation condition applied to fully dissolve and remove such substances, the amount of $H_2O_2$ injected in the process was 150 mL of a fixed quantity, the value of pH was configured as $5.5{\sim}6.0$, the temperature was controlled as a range of $12{\sim}16^{\circ}C$, the dissolved amount of ozone was applied more than 5.0 mg/L, the reaction time was determined as an optimal condition, such as $30{\sim}40$ minutes, and the segregation membrane in the same reactor was determined for acquire water drinking of large quantity using a pore size of $0.45{\mu}m$ M/F membrane.

• Journal of Wetlands Research
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• v.21 no.4
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• pp.354-364
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• 2019

Sri Lanka is an island nation susceptible to climate-related disasters and extreme weather events. Kurunegala City is the developing capital city of the North-Western Province of Sri Lanka. Changes in rainfall patterns and a steadily increasing annual average temperature amounting to 0.69±0.37℃ were observed in the city area. Generally, urban areas are at risk due to the lack of climate change adaptation provisions incorporated in the development plans. This study was conducted to investigate the characteristics of Krunegala City, Sri Lanka and develop an appropriate climate change adaptation plan for the city. Site investigation and qualitative risk assessment were conducted to devise a plan relevant to the climate change adaptation needs of the city. Qualitative risk analyses revealed that drinking water, water resources, and health and infrastructure risks were among the major concerns in Kurunegala City. Low impact development (LID) technologies were found to be applicable to induce non-point source pollutant reduction, relieve urban heat island phenomenon, and promote sound water circulation systems. These technologies can be effective means of alleviating water shortage and reducing urban temperature. The measures and strategies presented in this study can serve as reference for developing climate change adaptation plans in areas experiencing similar adverse effects of climate change.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.59-64
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• 2015

This study compared the content change of physiological active substances according to the extraction condition when we generally drink the extractive of Schisandra fruit with using water. Physiological active substances of the Schisandra fruit, schizandrin, gomisin A and gomisin N were analysed with HPLC. The results of extracting 1 dose of the Schisandra fruit tea, which is some as 1 g of Schisandra fruit, in 100 mL of water by differing the extraction type, extraction temperature and extraction time were of the followings. The total content of schizandrin, gomisin A and gomisin N of powder type in $26^{\circ}C$ leaching was the highest (p < 0.05) as the leaching content of 24 hours (5.54 mg/g) showed difference with different times and the contents of raw type Schisandra fruit were less than 0.1 mg/g in all of extraction time. The contents of powder type Schisandra fruit in $60^{\circ}C$ heating extraction was over 4.50 mg/g except for the 5 minute (2.94 mg/g), and the contents of raw Schisandra fruit were less than 0.3 mg/g. In case of $100^{\circ}C$ heating extraction, the contents of powder type Schisandra fruit showed over 5.10 mg/g in every time zone, and the raw type Schisandra fruit was less than 1.0 mg/g.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.123-127
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• 2005

To determine the possibility of inflow routes for insect in Korean rice-wine, we investigated catalase (CAT) activity and oxygen bubble formation through stereoscopic microscope in pasteurized insects (bee, fly, fruit fly) treated with $H_2O_2$. The pasteurization condition was 30 and 60 min heating at 65 and $70^{\circ}C$. Bubble was not shown under the CAT level of 50 $\mumoles/min/ml$. CAT activity level was more sensitive compared with oxygen bubble formation, but the CAT activity had correlation with oxygen bubble formation method. We also tested bubble formation at room temperature, 65 and $70^{\circ}C$ for 30 days. The bubble formation was slowly decreased in all insects at room temperature during experiment, but it was rapidly decreased at 65 and $70^{\circ}C$. The fruit fly was not shown bubble formation at 65 and $70^{\circ}C$. These results suggest that bubble farmation method was a new simple method for inflow routes of insects caused by manufacturing and drinking process in pasteurized Korean rice-wine.