• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.763-769
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• 2013

Soybean oil was stored in polyethylene for 12 weeks at $20^{\circ}C$. The influence of LED (light emitting diode) irradiation on four different wavelengths and fluorescent light was investigated. The pattern changes of volatile components in soybean oil was analyzed by electronic nose based on mass spectrometer. The obtained data from electronic nose were analyzed by discrimination function analysis. Under fluorescent light, the discriminant function first score (DF1) was significantly moved from positive position to negative one after 4-12 weeks. It means that the volatile compounds related to quality of lipid. It was shown to increase slowly due to green light of LED treatment, while blue and white LED light was influenced significantly as well as fluorescent light irradiation. Selection of LED irradiation would provide to keep good quality of soybean oil under distribution chain system.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.691-696
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• 2012

We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(-20, -30, -40, -50, -60 or $-70^{\circ}C$) and thawing(4, 10, 20, 30, 40 or $50^{\circ}C$) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08~80.35 mg/100 g FW, and the mean AsA losses after frozen were 57~64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34~81.59 mg/100 g FW, and the mean AsA losses after thawed were 45.12~52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after $20{\sim}50^{\circ}C$ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at $-20^{\circ}C$ and thawing at $10^{\circ}C$.

• Journal of Oral Medicine and Pain
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• v.21 no.2
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• pp.279-291
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• 1996

저수준레에저요법에 대해서는 지난 10여년간 의학계 및 치과계에서 임상적으로 사용하여 좋은 결과가 있다고 많은 보고가 발표되고 있다. 특히 치근의 골결손에 관한 연구에서는 전기요법, 초음파요법, 전자장요법 등 뿐만아니라 저수준레이저를 사용하여 골절부내 Callus형성이 촉진되었음을 보고하고 새로운 치료법의 하나가 될 수 있음을 제안한 바도 있다. 본 연구에서는 칼륨비소를 다이오드로 사용한 저수준레이저조사가 골결손의 치유에 어떠한 영향을 미치는지 확인하고자 골모세포의 알칼리성 인산분해효소의 활성화와 석회화결절의 형성을 평가함으로 골모세포의 기능을 조사코저하였다. 실험은 첫째, 9개군으로 나누어 레이저 조사기간에 따른 알칼리성 인산분해효소의 활성화를 조사하였고, 둘째, 이를 근거로 9일간 계속 매일 1회 1.3 J/cm2의 레이저를 조사한 후 펄스의 종류별 차이를 비교하였으며, 세째,레이저펄스별 석회차 결절의 형성 정도를 광학현미경으로 관찰하여 비교분석하였다. 결과, 7일 계속 레이저를 조사한 경우 다른 군에 비해 서서히 ALP의 활성이 증가하였으나 유의한 차이는 없었으며. 따라서 9일동안 레이저를 계속 조사한 경우에는 전체 에너지량이 5.895 J/cm2 인 펄스13과 15가 뚜렷하게 유의한 증가를 보여주었다. 그러나 석회화결절의 형성은 전체 에너지량이 2.546 J/cm2 인 펄스11에서 가장 많았다. 결론적으로 골형성이나 알칼리성 인산분해효소의 활성을 촉진하는 데에는 적절한 레이저 조사조건이 필요하나, 알칼리성 인산분해효소의 활성을 촉진한 펄스와 석회화결절의 형성을 촉진하는 펄스가 서로 다르게 나타난 것은 골형성을 촉진하는 여러요인 들이 저수준레이저에 자극받았을 가능성이 높음을 보여준다 이러한 결과들로 보아 저수준레이저는 골모세포의 기능을 자극하여 골결손의 치유를 개선하는 데 도움될 것이라 사료된다.다. 각 백서의 양측 창상중 하나는 1,3,5,7일 마다 각 실험의 방법에 따라 레이저를 조사하고 실험동물의 다른 창상은 대조군으로서 사용하였다. 모든 창상의 면적은 실험 1,3,5,7 일째에 일정한 거리에서 사진촬영하여 면적계를 이용, 측정한 후 통계적인 의의를 조사하였다. 본 연구의 결과는 저수준레이저는 특정 조건하에서 S. aureus의 증식을 촉진하였다. 그러나 S. aureus에 감염된 창상을 저수준레이저로 조사시 치유가 촉진되었다. 중앙 조사법고 주변조사법에 의한 창상치유효과는 통계적인 의의가 보이지 않았다. 따라서 결론적으로 S. aureus 에 감염된 창상에 직접 또는 간접적이든 pulse의 종류에 관계없이 조사하는 경우 치유효과가 나타나는 것은 정사주위 조직의 LLLI 자극효과가 염증의 확산을 억제한다고 말할수 있다.4/1$0^{\circ}C$에서는 Shoa-Nan-Tsan과 Lenkwang이 가장 높았으며 백앙벼는 3 온도 조건 모두에서 활성이 낮았다. 발아소요일수와 amylase 활성과는 유의적인 정의 상관관계를 보였다., 다다조, 미국의 건답직파재배 품종 등이었으며 우리 나라 육성종들은 모두 지중에서 신장이 멈추어 제1본엽이 지중에서 추출하였으며, Scm파종심에서 불완전엽이 지면을 뚫고 나오는 품종은 Chinsura Boro뿐이었고 Nato, Labelle, Weld Pally, Italliconaverneco 등도 지면 가까이 까지 신장하였다. 6. 50% 출아일수는 제2절간장을 제외 한 모든 유아 형질의 신장도와 유의한 부의 상관을 보였는데 가장 높은 상관을 보인 것은 중배축장＋제1절간장＋불완전옆장이었으며, 다음이 불완전엽장이 었다. 7. 출아율은 중배축장+제1절간장＋불완전엽장, 중배축장＋초엽 장과 모든 파종심에서 높은 정의 상관을 보여 제1본엽의 추출 위치가 높을수록

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.9-16
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• 2020

Wireless charging has been considered an essential part of recent mobile devices. Moreover, various wireless charging systems have emerged through many studies. Among the systems, in the 2D flat coil system, the transmitter coil and receiver coil are arranged horizontally as close as possible to improve the charging efficiency. Nowadays, the 3D coil system has been proposed by adding some slope to flat 2D coils to reduce the volume. On the other hand, the 3D coil system has a lower charging efficiency than the 2D system that decreases rapidly with increasing distance. This paper proposes a new system that improves the low efficiency and charging freedom, which are the drawbacks of the existing 3D systems. The proposed system was designed in three-dimensions, and another transmitter coil was added to the transmitter coil to improve the transmission efficiency and flexibility. The measurement showed that the charging efficiency of the proposed system was 40.10% when the distance between coils was 8 mm, which is 20.5 % improvement over the existing one. The proposed method can be applied when new wireless charging systems are designed and improve charging efficiency can be improved.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.196-203
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• 2008

This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds ($3{\times}8\;m^2$/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.59-64
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• 2010

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at $30^{\circ}C$. The values of L (lightness), a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed $5.37{\times}10^7\;CFU/g$ at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.151-156
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• 2009

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.478-487
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• 2013

Onions were treated with different amounts of sulfur (S) during cultivation and examined for their physicochemical properties and flavor. Onions cultivated without S application were the control group; the treatment groups were grown in soil that had been pretreated with S and received additional S applications or four times before harvest. As the number of S applications increased, the levels of crude protein, quantified with total nitrogen; ash, approximating total amounts of minerals; and dietary fiber of the onions tended to increase. The mineral compositions also improved, with noticeable increases in the levels of Mg, K, Fe, and Zn. In particular, the reducing capacity of the onions increased appreciably (p<0.05), without increases in the levels of S-containing compounds such as thiosulfinate or S-containing amino acids. Nevertheless, the spicy hot taste and flavor, which is generated mainly from S-containing compounds, were perceived more strongly in the onions that had received more S applications.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.121-126
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• 2003

Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/$\textrm{cm}^2$ levels while culturing in sawdust medium, and the changes in vitamin D$_2$ content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/$\textrm{cm}^2$ doses of UV-B increased the content of vitamin D$_2$ in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/$\textrm{cm}^2$) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D$_2$ content of Lentinus edodes during cultivation.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.629-636
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• 2008

This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, $28{\pm}4$ mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mono The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mono The M. longissimus from all animals were stored at $4{\pm}0.2^{\circ}C$ for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p<0.05). The beef from outdoor-reared cattle had lower crude fat and n-6 PUFA contents, n-6/n-3 ratio, and higher n-3 PUFA and SFA contents than indoor-reared (p<0.05). The pH and water-holding capacity were lower in beef from outdoor-reared cattle than in indoor-reared (p<0.05). The aroma pattern by electronic nose was discriminately different between beef from outdoor-reared and indoor-reared cattle. During storage, beef from outdoor-reared cattle showed lower lipid and myoglobin oxidation stabilities, and a darker and less red color than indoor-reared.