• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.153-153
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• 2003

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2009.05a
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• pp.139-144
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• 2009

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.195.2-195.2
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• 2007

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.47-52
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• 2006

This study was carried out to improve the preservation and the functionality of chicken legs. Three precipitation solutions of common solution(A), herb solution(B) and herb solution containing chitosan(C) were prepared. The chicken legs were treated with A, B and C solution, respectively, during 4 hours. And the chicken legs treated with each solution were stored at $7^{\circ}C$ for 8 days. The quality changes of each groups were examined by pH, total bacteria, VBN(volatile basic nitrogen) values and sensory evaluation. The pH values of three groups were not different. Chicken legs treated with C solution showed the lowest VBN values and total bacteria cell count and the highest sensory scores in color and flavor.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.05a
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• pp.174-174
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• 2015

아연 도금 강판은 우수한 내식성으로 인해 널리 사용되고 있지만 최근 아연의 자원 고갈 및 지속적인 가격 상승문제로 인해 아연의 사용량을 줄이기 위한 연구 들이 진행 중이다. 최근 마그네슘이 첨가 된 아연 박막이 기존 아연 도금 강판에 비해 우수한 내식성을 갖는 결과들이 보고 된 바 있다. 본 연구에서는 비대칭 마그네트론 스퍼터링 방식을 활용해 합성된 Zn-Mg 박막을 전기화학적 임피던스 분광법 (EIS)을 통해 침지시간에 따른 전하이동저항의 변화를 분석하였다. EIS와 XRD 분석 결과에서 Zn-Mg 박막이 부식되면서 형성되는 안정한 simonkolleite 상이 전하이동저항의 증가에 큰 영향을 미치는 것으로 판단된다.

• Journal of Sericultural and Entomological Science
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• v.37 no.2
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• pp.132-136
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• 1995

This study was carried out to elucidate the effective of some swelling agents on the soaking treatment of raw silk. The swelling of raw silk is commonly practiced by soaking in warm water, However, it is not enough to weaving of raw silk. Therefore, the combination of some chemical agents were tested to improve the swelling ratio of raw silk. The pretreatment of raw silk in 0.4N sodium carbonate aqueous solution before soaking in the mixed solution of Emulon 1 g/l, Emanol 0.5 g/l and 0.04N sodium silicate increased the swelling ratio by 57%, compared to the nontreatment. In SEM observation, the surface of raw silk soaked in swelling agents was swollen and smoothed.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.75-80
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• 1987

In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1045-1051
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• 1996

The influence of electrolyzed acid-water (oxidation-reduction potential (ORP): above 1,150 mV, pH : 2.5) on the survival of some microorganisms was investigated. It was observed that the ORP of electrolyzed acid-water was kept at the level of above 1,000 mV for 15 days at room temperature. Escherichia coli. Salmonella typhi, Staphylococcus aureus and Saccharomyces cerevisiae were not detected after 10 to 40 min in electrolyzed acid-water. However, Bacillus cereus showed higher tolerance to electrolyzed acid-water than other test microorganisms. After 60 min of inoculation, only 0.4% of initial population remained. The investigation of surface sterilization effect on some vegetables was carried out too. Total count of cabbage, Chinese cabbage and kale were reduced to below 3% of initial count, and no coliform was detected after 20 to 60 min of immersion in 5 volumes of electrolyzed acid-water. In the lettuce, total and coliform counts were reduced to 90% and 2% of initial population. This study shows that the electrolyzed acid-water has a potential for the sterilization of food products such as vegetables and fruits which cannot be thermally sterilized.

• Journal of Sericultural and Entomological Science
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• v.18 no.1
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• pp.7-10
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• 1976

This experiments were carried out to know hatching power on treatments of cold temperature and hydrochioric acid Iron Late January to Early February. Used silkworm variety was Jam 103${\times}$ Jam 104 laying in Spring. The results may be summarized as follows: 1. The resting of silkworm eggs activated to Late January, to longer cold treatment was, the more effects of activating increased completely. So activated eggs were possible to incubation. 2. How to the light or short hours of hycrochloric acid were compare with heavy or long each other, it was inclined that the former seems to be worse than the latter. 3. On the interaction of cold treatments and hydrochloric acid, in case of short cold treatment, hatching power was better effect all treatments of hydrochloric acid than control, but no difference between specific gravity or treatment hours. On tile contrary, in case of more longer of cold treatments, hatching power depended not only upon the specific gravity, but also upon the treatment hours.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.530-532
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• 1990

The moisture sorption behaviors of dry corn(DC). dry-corn (DCC) and soaked-rooked corn(SCC) at $25^{\circ}C$ were analyzed. The corn was soaked in water at $26^{\circ}C$ for 8hr. The cooking times for DCC and SCC were 30 and 20min. respectively, at $80^{\circ}C$. Desorption occurred for DC and DCC at RH below 23% and SCC at RH below 33% during storage. Moldiness was observed in all samples at RH 97%, after 192hr for DC and 288 hr for both DCC and SCC. At the same water activity. SCC sample had the highest moisture content, followed by DC. The SCC sample had the highest monolaver value and sorption heat. Stability isotherms indicated that DC and SCC had better storability than DCC.