• Journal of Korea Water Resources Association
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• v.48 no.7
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• pp.595-604
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• 2015

Interrill erosion by the rainfall is divided into a detachment of soil particles by raindrop splash when raindrops having kinetic energy strike on the surface soil and a sediment transport by sheet flow of surface runoff. Rainfall kinetic energy is widely used as an indicator expressing the potential ability to separate the soil particles from soil mass. In this study, the soil erosion experiments of rainfall simulation were operated to evaluate the effects of rainfall kinetic energy on interrill erosion as using the strip cover to control raindrop impact. The kinetic energy from rainfall simulator was 0.58 times to that of natural rainfall. Surface runoff and subsurface runoff increased and decreased respectively with increase of rainfall intensity. Surface runoff discharge from plots of non-cover was 1.82 times more than that from plots with cover. The rainfall kinetic energy influenced on the starting time of surface and subsurface runoff. Soil erosion quantity greatly varied according to existence of the surface cover that can intercept rainfall energy. Sediment yields by the interaction between raindrop splash and sheet flow increased 3.6~5.9 times and the increase rates of those decreased with rainfall intensity. As a results from analysis of relationship between stream power and sediment yields, rainfall kinetic energy increased the transport capacity according to increase of surface runoff as well as the detachment of soil particles by raindrop splash.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1081-1085
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• 2012

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at $160^{\circ}C$ for 1 min or at $180^{\circ}C$ for 40 sec, and soaking for 0~24 h) of Sasambeong recorded in the "Sumunsasul". The Sasambeong was evaluated for crude lipid content, hardness, Hunter's color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter's color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43~24.31% and 525.90~388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at $160^{\circ}C$ for 1 min.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.474-481
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• 1985

Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low ($3{\pm}1^{\circ}C$, LT) and room ($10-20^{\circ}C$, RT) temperatures were investigated. The initial microbial loads of the samples were $2.2{\times}10^3/g$ in total bacterial count, $2.8{\times}10^2/g$ in yeasts & molds, and $1.0{\times}10^2/g$ in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.905-910
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• 2002

4-Hydroxyalkenals are cytotoxic aldehydes generated by the oxidation of n-6 and n-3 polyunsaturated fatty acids. To evaluate the potential risk of 4-hydroxyalkenals on Koreans, quantitative data of various oils are necessary. Simultaneous monitoring of 4-hydroxyhexenal and 4-hydroxynoneal in 39 samples including new and used ones through single ion monitoring mode of GC/MS detected both aldehydes in all samples tested, ranging from 0.21 to 26.9 nmol/g for 4-hydroxy-2-hexenal and 0.06 to 56.6 nmol/g for 4-hydroxy-2-nonenal. Frying oils collected from local markets showed 2.28-7.90 and 8.31-30.5 nmol/g of 4-hydroxyhexenal and 4-hydroxynoneal, respectively. National health and nutrition survey data were employed to determine the exposure effect to these 4-hydroxyalkenals from the four most consumed oils in Korea. Daily exposures to hydroxyalkenals excluding possible exposure from fried food were $1.9\;{\mu}g$ from soybean oil, $0.5\;{\mu}g$ from sesame oil, $0.2\;{\mu}g$ from corn oil, and $0.1\;{\mu}g$ from perilla oil. Due to the increasing consumption of polyunsaturated fatty acids in Korea, these data may provide valuable information for evaluating possible physiological effects of 4-hydroxyalkenals from vegetable oils.

• KOREAN POULTRY JOURNAL
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• s.147
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• pp.85-89
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• 1982

닭고기 소비를 증가시키는데 결정적 역할을 하였고, 외식산업 발전의 선두 주자인 켄터키 후라이드 치킨은 어떻게 해서 탄생되었으며 이제 튀김 닭고기의 대명사가 된 KFC 는 어떤 회사인가를 몇 회에 걸쳐 알아봄으로써 우리나라 부로일러산업 및 외식산업 발전에 도움을 주고자 한다.

• 농업기술회보
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• v.46 no.1
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• pp.34-35
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• 2009

최근 소비자들은 먹을거리의 안전성, 건강 다이어트식품으로 겨울철 간식용뿐만 아니라 맛탕, 고구마밥, 튀김 등 요리에도 이용되고 있는 고구마를 선호한다. 그러나 고구마는 수분이 많고 저온에 노출되면 냉해를 받아 부패하게 되므로 저장관리가 까다롭다. 수확 후 저장관리를 잘한다면 수확 직후부터 이듬해 7월 중 하순, 햇고구마가 출하될 때까지 연중 공급이 가능하다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.313-313
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• 2017

• The Hankook-Saengyark Bo
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• no.241
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• pp.2-2
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• 2000

강진, 한약재 첨가한 민속주 청세주 개발 - 한의학 박물관 건립 추진(대구시, 2004년 완공계획) - 국립공원 가야산 야생화 식물원조성 종합전시관 온실등 갖춰 - 열차관광 특수 약초호황 (순수국산약초 가공제품 인기) - 담배인삼공사 탄산음료 스포멕스 출시 - 상품성 낮은 더덕 튀김용 판매 인기