• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1203-1210
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• 2012

As the area of upland crops increase, it is become more important for farmers to understand status of soil water at their own fields due to key role of proper irrigation. In order to estimate daily water balance and soil water content with simple weather data and irrigation records, we have developed the model for estimating water balance and soil water content, called AFKAE0.5, and verified its simulated results comparing with daily change of soil water content observed by soil profile moisture sensors. AFKAE0.5 has two hypothesis before establishing its system. The first is the soil in the model has 300 mm in depth with soil texture. And the second is to simplify water movement between the subjected soil and beneath soil dividing 3 categories which is defined by soil water potential. AFKAE0.5 characterized with determining the amount of upward and downward water between the subjected soil and beneath soil. As a result of simulation of AFKAE0.5 at Gongju region with red pepper cultivation in 2005, the water balance with input minus output is recorded as - 88 mm. the amount of input water as precipitation, irrigation, and upward water is annually 1,043, 0, and 207 mm, on the other, output as evapotranspiration, run-off, and percolation is 831, 309, and 161 mm, respectively.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.202-209
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• 2014

This study was conducted to investigate the effects of low temperature shipping condition and precooling treatments (forced air and room cooling) on everbearing strawberry through export simulation of 'Goha' and 'Flamenco' cultivars. After harvest, it took two days to prepare export procedure such as precooling, sorting, storage, transportation, quarantine and handling, and then everbearing strawberry was carried out shipping at room ($20-25^{\circ}C$) or low ($8^{\circ}C$) temperature conditions. In the case of shipping at room temperature, weight losses of both cultivars were increased up to 10% after 2 days where 'Goha' being 2% higher than that of ' Flamenco'. In 'Flamenco' cultivar, shipping temperature and precooling treatment were not effective in firmness and soluble solids contents during transporting periods. However, in 'Goha' cultivar, room cooling treatment and low shipping temperature were effective in maintaining firmness until 4 days after shipping. Especially titratable acidity was affected by shipping temperature ($P{\leq}0.001$) and precooling treatments ($P{\leq}0.05$) in 'Goha' cultivar. Also shipping temperature under $8^{\circ}C$ delayed coloring and decay incidence of both strawberry cultivars, and precooling treatments of both forced air and room cooling reduced frequency of decay. The shelf life of everbearing strawberry at low shipping temperature was extended more than 4 days compared with shipping at room temperature. Precooling treatment including forced air or room cooling will be useful for the two cultivars when they are transported at low temperature. In 'Flamenco' cultivar, the effect of forced air and room cooling was similar, whereas in 'Goha' room cooling was more effective.

• Food Science and Preservation
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• v.17 no.1
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• pp.50-57
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• 2010

To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was $78.75{\pm}1.18%$ that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at $4^{\circ}C$ for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

• Food Science and Preservation
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• v.13 no.2
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• pp.144-153
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• 2006

The effects on deacidification of citrus fruits produced at early harvesting season for juice products were examined by heating treatment of raw fruits and electrodialysis of juice. Weight and total acidities were decreased by heating treatment for 40 hr at $25^{\circ}C,\;30^{\circ}C,\;35^{\circ}C\;and\;40^{\circ}C$, but $^{\circ}Brix$ and pH increased Sugar to acid ratio also increased. Total acidities were decreased from 1.25 (Oct30, 2004), 1.24 (Nov.5, 2004), 0.99 (Nov.13, 2004) and 0.98% (Nov.19, 2004) to 0.48 (Oct30, 2004), 0.51 (Nov.05, 2004), 0.37 (Nov.13, 2004) and 0.42% (Nov.19, 2004) by electrodialysis for 100 min respectively, and $^{\circ}Brix$ also slightly decreased, but solid to acid ratio was increased as a result. However pH and color remained almost unchanged by electodialysis. Also, free sugar contents of citrus juice little were changed, but organic acid content were decreased fairly. Narirutin and hesperidin content among flavonoids were slightly decreased by electrodialysis, but they were not significantly different. $K^+,\;PO_4^{2-},\;SO_4^{2-}\;and\;Cl^-$ content were decreased by electrodialysis, and $K^+$ contents decreased by more than 80% However, $Na^+$ consent was increased by about 2 times. Total polyphenol contents and electron donating abilities were decreased a little by electrodialysis but nitrite scavenging abilities were little changed. By acceptability test citrus juice prepared by electrodialysis for 100 min was superior to original citrus juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.969-974
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• 2013

In this study, liquid calcium was used to develop a calcium-fortified soy sauce-based seasoning for meat and the quality characteristics of the seasoning and cooked meat were investigated. All seasonings with different amount of liquid calcium (0, 2, 4, or 8%) showed no significant changes in pH and titratable acidity at $4^{\circ}C$ for 9 days; however, the control seasoning and seasoning with 2% liquid calcium (Ca-2%) showed significant decreases in pH and increases in titratable acidity during storage at $20^{\circ}C$ for 9 days, compared to the seasoning with 4% (Ca-4%) and 8% (Ca-8%) liquid calcium. We also observed that during storage at $20^{\circ}C$, the numbers of total aerobic bacteria, lactic acid bacteria, and yeast were significantly lower in Ca-4% and Ca-8% seasoning compared to the control or Ca-2%. The calcium contents in cooked meat seasoned with the control, Ca-2%, Ca-4%, or Ca-8% were 2.16, 33.47, 54.72, and 58.23 mg/100 g, respectively. Sensory evaluations demonstrated no significant differences in flavor, taste, juiciness, texture, and overall acceptability between the cooked meat samples. These results suggest that soy sauce seasoning supplemented with liquid calcium (2~8%) effectively increases the calcium content in cooked meat without adversely affecting its taste, flavor, and juiciness. Thus, this type of calcium-fortified seasoning may be helpful in combating the lack of calcium in modern diets.

• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.427-434
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• 2010

This study was conducted to investigate the growth performance and meat quality improvement according to castration, optimal feeding management and ruminally protected amino acid-enriched fatty acid (RPAAFA) for the unselected Hanwoo bulls in the performance test. Bulls were castrated at approximately 14 months of age. Sixteen Hanwoo steers, 15 months of age and weighing $412.9{\pm}24.9kg$, were distributed into 2 groups. Steers were fed a basal diet supplemented with RPAAFA at 0 g (control) or 100 g (treatment), respectively for 12 months. Steers were slaughtered at 27 months of age. Average daily gain for treatment tended to be higher (p=0.10) than that of control, whereas feed conversion ratio tended to be lower (p=0.07) in treatment than in control. The supplementation of RPAAFA did not affect rib eye area, back fat thickness, meat color, fat color, texture and maturity. The appearance rates of yield 'A' grade and high quality grade ($1^{++}$, $1^+$ and 1) were higher in treatment than in control. The content of moisture, fat, protein and ash in longissimus muscles were similar between control and treatment. The supplementation of RPAAFA did not affect water-holding capacity, oxidation and reduction potential, myoglobin and fatty acid contents in longissimus muscles. Thus, present results indicate that castration, optimal feeding management and RPAAFA may be recommended for improving growth performance and quality grade of the unselected Hanwoo bulls in the performance test.

• Journal of Life Science
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• v.29 no.12
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• pp.1378-1385
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• 2019

The nutritional composition and optimal eating stage of the super mealworm, Zophobas atratus (Coleoptera : Tenebrionidae), were investigated to explore its use as a food ingredient. It was determined that 10^th instar larvae were most suitable for eating in terms of nutritional value as well as economic aspects. To improve the quality of powder production, the nutritional value of 10^th instar larvae before and after degreasing was analyzed. After drying the larvae powder, crude protein was the most abundant nutrient both before (52.3%) and after (60.6%) degreasing while crude fat measured 36.3% and 21.7% before and after degreasing, respectively. In terms of essential amino acids, leucine levels were highest and 1.3 times greater after degreasing (4.5%) than before (3.5%). Oleic acid, the highest unsaturated fatty acid in larvae, was 31.7% after degreasing which was 1.1 times higher than before (33.2%). Among various major minerals, potassium was most abundant and 1.4 times higher after degreasing (1267.0 mg/100 g) than before (879.3 mg/100 g). Harmful substances were 1.3 to 2.0 times lower in the degreased larvae, although mercury or pathogenic bacteria were not detected in either group. We therefore conclude that degreased Z. atratus larvae are more suitable for eating than before degreasing.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.3
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• pp.248-256
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• 1997

In order to establish a optimum level and proper method of fly ash application for soybean cultivation, the successive three years experiment was conducted in the field applied with four application levels of fly ash, 0, 30, 60, 90 MT/ha during the 1991 to 1993. Influence of successive application and residue of fly ash in soil on soybean growth and yield was discussed. Fly ash application had a favorable effect on soybean growth, however over application such as 90 MT/ha caused to turn the color into the brown of young leaf edge and eventually to have necrosis on the leaf. This symptom was prominent under the application of bituminous coal fly ash. In the 1st year cultivation of soybean, the highest yield was obtained at application level of 30 MT/ha. In the 2nd year, application of anthracite fly ash showed the highest yield at 60 MT/ha for successive application and at 90 MT/ha for the 1st year application followed by the 2nd year residue. Application of bituminous coal fly ash showed the highest yield at 60 MT/ha for the both successive application and residue. In the 3rd year, successive application of the both fly ash was given the highest yield at 30 MT/ha, respectively indicating the decrease of yield with increasing level of application. In case of residue plot, the highest yield by the application of anthracite fly ash was made at 90 MT/ha for the 1st year application followed by 2 years residue and at 60 MT/ha for the 1st and 2nd year application followed by the 3rd year residue. But in the residue plot of bituminous coal fly ash, yield was highest at 30 MT/ha showing the decrease of yield with increasing level of residue. Enhancement in growth and yield of soybean by application of fly ash was due to the fact that fly ash contained some plant nutrients such as phosphorus, silicon, and boron etc. and reformed soil pH that caused to increase availability of nutrients in soil.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.1-12
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• 2016

This study was carried out for the improvement of nutrition and quality of streamed bread. For this purpose, brown rice liquid starter and brown rice sourdough were made and steamed bread was made with different amounts of starter addition followed by a measurement of its physicochemical and sensory characteristics. The pH of dough and titratable acidity tended to decrease significantly according to brown rice sourdough. In addition, the titratable acidity of the control group had significant different by samples. As for the volume of dough, there was no significant difference between the control sample and each sample, but after 15 minutes of fermentation, the volume increased the most in the control sample, with sample D having the least volume. As for volume and specific volume of steamed bread, sample B had the largest at 3.34 and each sample had significant differences based on fermentation time. As for diameter, sample B was the largest at 88.11 and sample D was the smallest at 79.04, with significant differences among samples. As for height of steamed bread, the control group was the highest at 42.91 and sample D was the lowest at41.87, with significant differences among samples. As for the cross-section structure of steamed bread, the porous of sample B, which had the largest volume and specific volume, was the largest with uniform texture and even distribution. L value tended to be higher in the added sampleroups than in the control sample. a value increased as brown rice sourdough increased, and b value was lower when volume and specific volume of the steamed bread increased, which showed a similar trend with that a L value. As for hardness, viscosity, and chewing capacity, sample D was the highest and sample B was the lowest, with significant differences among samples. As a result of measurement of overall preference, sample B had the highest preference with the highest preference in flavor, taste, appearance and texture, and D had the lowest preference with the lowest preference in taste, appearance and texture, with significant differences among samples.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.