• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.860-865
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• 2005

A gene for a putative glucoamylase, stg, of a hyperthermophilic archae on Sulfolobus tokodaii was cloned and expressed in Escherichia coli. The recombinant glucoamylase (STGA) had an optimal temperature of $80^{\circ}C$ and was extremely thermostable with a D-value of 17 hr. The pH optimum of the enzyme was 4.5. Being different from fungal glucoamylases, STGA hydrolyzed maltotriose (G3) most efficiently. Gel permeation chromatography and sedimentation equilibrium analytical ultracentrifugation analysis showed that the enzyme existed as a dimer. STGA was stable enough to hydrolyze liquefied com starch to glucose in 4 hr at $90^{\circ}C$ with a yield of95%. Comparison of the $k_{cat}$ values for the hydrolysis and the reverse reaction at $75^{\circ}C$ and $90^{\circ}C$ indicated that glucose production by STGA was more efficient at $90^{\circ}C$ than $75^{\circ}C$. Therefore, STGA showed great potential for application to the industrial glucose production process due to its high thermostability.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.395-398
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• 1998

To develop the natural antibacterial agents which don't have any toxicity against man, collected several species of medicinal plants were tested for their antibacterial activity and inhibition effect on organic acids production from Streptococcus mutans. Among the tested medicinal plants, methanol extracts and n-hexane fraction of Juniperus rigida S. et Z. had the comparatively strong activities. For example, strong antibacterial effect against S. mutans were showed in methanol extracts, n-hexane and chloroform fractions. Organic acids production were reduced to 89.3 and 90.8% of control in methanol extracts and n-hexane fraction treated concentration of 1 mg/ml, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.46-53
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• 2002

The self-sufficiency of rice production was attained in 1975 through development of Tongil-type high-yielding rices and rapid dissemination to farmers and innovation of cultivation technologies, so-called "green revolution" in Korea. It can be continued during the last twenty seven years except some years with meterological disasters. The national average of milled rice yield per ha was only 3.1 ton at the first half of 1960′s, but it drastically increased to 5.0 ton at the 2nd half of 1990′s. Also, the rice quality was highly improved through the continuous varietal improvement of high-yielding japonica rice cultivars. The amounts of rice stock will go beyond about 1.9 million tons in 2002 due to the recent continuos bumper rice crop and relatively rapid reducing in rice consumption. There are so many rice brands over 1,200 in Korea, but most of rice commodities are not enough controlled in terms of marketing quality and palatability of cooked rice. Although the most rice brands are not properly controlled in quality management, its average level of grain quality is largely improved through the continuously increased diffusion of newly-developed high-quality rice cultivars since 1991. The rapid construction of rice processing complex(RPC) since 1992 also accelerates the production and distribution of brand rices. Especially, about half of distribution amounts are covered by brand rice commodities of the agricultural cooperative associations. The rice is mainly consumed by the type of cooked rice. The amounts of rice consumption for food processing is only below 4% of total rice consumption. The processed rice foods is mainly consumed as various processed cooked rices, rice cakes, and rice wines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.118-122
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• 1987

In order to find the effect of the storage time on the characteristics and sterol composition of the sesame seed, the characteristics, unsaponifiable matters, fractionation pattern of sterol and sterol compositions of 4-desmethylsterol on the sesame seed oil were analysed at the harvest time and after 56 months storage. The sample seed was kept in cotton bag within the natural dark store room. The oil content was decreased from 50.3g per 100g sesame seed at harvest time to 45.5g at 56 months stored. The acid value was increased sharply from 1.8 to 13.4 during the storage of sesame seed and iodine value was increased small, but saponification value and refractive index were hardly changed. The amount of unsaponifiables from 24.3mg to 20.9mg per gram on basis during storage time, and the 4,4-dimethylsterol and 4-monomethylsterol from unsaponifiables were decreased, otherwise, 4-desmethylsterol was increased. In the changes of sterol composition in the 4-desmethylsterol fraction from unsaponifiables, the compesterol and stigmasterol content were not nearly changed, otherwise, the sitosterol content was decreased from 51.0% to 48.2%, but the content of ${\Delta}^5-avenasterol$ was increased from 15.2 % to 18.4% during the storage of sesame seed within 56 months.

• Journal of Biosystems Engineering
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• v.26 no.1
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• pp.47-56
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• 2001

In order to prevent the possibility of mixing of metal powder during food grinding processing with the metal roll mill this study was conducted to develope the materials of ceramics roll as a substitute of gray cast iron mill. Since the ceramics is brittle material and can be broken easily by a crack, it was needed to develope engineering ceramics roll materials with high elastic modulus and fracture toughness. Adding 0∼50 wt% Al$_2$O$_3$as densification additives to porcelain body material and forming the ceramics an different condition, mechanical properties were evaluated. The material structure’s densification process was analyzed by SEM and XRD. The evaluation of the mechanical properties of ceramics roll materials were compared and analyzed by non-destructive test using Young’s modulus and destructive test using 3-point bending strength and fracture toughness. The results showed several correlative results. Porcelain body material with 40 wt% Al$_2$O$_3$content heated at 1,200$\^{C}$ for 5h was high bulk density of 2.77, Young’s modulus of 118.4Gpa, 3-point bending strength of 137 MPa and fracture toughness of 2.88 MPa$.$m$\^$$\sfrac{1}{2}$/ . After analyzing the relationship between non-destructive test and destructive test, the coefficient of determination was more than 0.9. Therefore, the evaluation of non-destructive test by ultrasonic was turned out to be feasible in evaluating the mechanical properties of ceramics.

• Food Science and Preservation
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• v.3 no.1
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• pp.61-75
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• 1996

Apple is most favorable fruit in Korea, and apple farmland has been increased before and after the agreements of Uruguay Round and apple is considered as one of strategic agricultural products. Especially expansion of apple farmland is concentrated in Kyungpook region because of the suitable climate and its market share is about 70 percents in 1992. The marketing channels of apples of Kyungpook region are widely classified by merchant, agricultural or horticultural co-op and large scale farmer's. Among them market share of merchant's occupy over 65 percent. In marketing margins, commercial profit is higher than cost in total marketing margins and, assembler and retailer's margin is not less than wholesaler's. The fluctuation of the price of apple is high in year. The marketing problems of apples are several, first, complex marketing channels, secondly, the high percentage of market share by growing district assembler, thirdly, low rate of package and quality standardization, finally, concentration of shipment of apple because of the shortage of apple processing, storage and marketing facilities, of newly produced apples. In conclusion, to increase apple grower's income with the stabilization of supply and quality upgrade, the improvement measures of marketing system are as follows, first, government level's support in marketing facilities and mechanism, secondly, the increment of supply by grower's cooperatives, thirdly, the establishment of a serious of marketing system to increase the efficiency, fourthly, the establishment of cold-chain system and quality standardization of apple, finally, production of various kinds of apple processing goods.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.464-470
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• 2011

Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.

• International Commerce and Information Review
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• v.13 no.1
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• pp.29-52
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• 2011

A predictable and manageable output is desirable for most businesses. However, it is very difficult to control the quality and quantity of products in the food and agriculture business. Predictable outputs help managers plan their marketing, sales, and inbound and outbound logistics, but these are not easy to achieve in the food and agriculture business. Various industries have adopted different levels of automation and utilization of information systems for quality/quantity control; however e-Commerce of the food and agriculture industry is far behind those of other industries. Today, the food and agriculture industry is supposed to be more integrated than ever in order to reduce risks and improve processing costs, from farm to table. Since its operations including production, processing, storage, distribution, and management are dispersed all over the world, the food and agricultural industries now depend more on IT than other industries. This study attempts to develop a framework to analyze the current situation of agricultural product e-Commerce in Korea, and finds out the actual situation of the farmers operating on-line shopping systems through the developed framework and suggests some improvements.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.328-333
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• 2005

Finite difference model and dynamic thermal property evaluation system were developed to estimate convection heat transfer coefficient by modeling temperature-time profile of beef cube in continuous flow sterilizing system. As input parameters of the model, specific heat and thermal conductivity values of beef frankfurter meat were independently measured from 20 to $80^{\circ}C$. Convection heat transfer coefficient was estimated by comparing simulated and measured temperature-time profiles. Actual temperature-time profiles of meat cube were measured at flow rates of 15, 30, and 45 L/min and viscosities from 0 to 15 cp, and mean values of convection heat transfer coefficients ranged from 792 to $2107\;W/m^2{\cdot}K$. Convection heat transfer coefficient increased with increase in flow rate and decreased as viscosity increased.