• Food Science and Preservation
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• v.30 no.4
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• pp.630-641
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• 2023

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.

• Economic and Environmental Geology
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• v.8 no.3
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• pp.117-124
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• 1975

Wet chemical analysis (for $MnO_2$, MnO, and $H_2O$(+)) and electron microprobe analysis (for $Fe_2O_3$ and PbO) give $MnO_2$ 74.91, MnO 11.33, $Fe_2O_3$ (total Fe) 4.19, PbO 0.03, $H_2O$ (+) 9.46, sum 99.92%. 'Available oxygen determined by oxalate titration method is allotted to $MnO_2$ from total Mn, and the remaining Mn is calculated as MnO. Traces of Ba, Ca, Mg, K, Cu, Zn, and Al were found. Li and Na were not found. The existence of (OH) is verified from the infrared absorption spectra. The analysis corresponds to the formula $Mn^{4+}{_{4.85}}(Mn^{2+}{_{0.90}}Fe^{3+}{_{0.30}})_{1.20}O_{8.09}(OH)_{5.91}$, on the basis of O=14, 'or ideally $Mn^{4+}{_{5-x}}(Mn^{2+},Fe^{3+})_{1+x}O_{8}(OH)_{6}$ ($x{\approx}0.2$). X-ray single crystal study could not be made because of the distortion of single crystals. But the x-ray powder pattern is satisfactorily indexed by an orthorhombic cell with a 9.324, b 14.05, c $7.956{\AA}$., Z=4. The indexed powder diffraction lines are 9.34(s) (100), 7.09(s) (020), 4.62(m) (200, 121), 4.17(m) (130), 3.547(s) (112), 3.212(vw) (041), 3.101(s) (300), 2.597(w) (013), 2.469(m) (331), 2.214(vw)(420), 2.098(vw) (260), 2.014 (vw) (402), 1.863(w) (500), 1.664(w) (314), 1.554(vw) (600), 1.525(m) (601), 1.405(m) (0.10.0). DTA curve shows the endothermic peaks at $250-370^{\circ}C$ and $955^{\circ}C$. The former is due to the dehydration: and oxidation forming$(Mn,\;Fe)_2O_3$(cubic, a $9.417{\AA}$), and the latter is interpreted as the formation of a hausmannite-type oxide (tetragonal, a 5.76, c $9.51{\AA}$) from $(Mn,\;Fe)_2O_3$. Infrared absorption spectral curve shows Mn-O stretching vibrations at $515cm^{-1}$ and $545cm^{-1}$, O-H bending vibration at $1025cm^{-1}$ and O-H stretching vibration at $3225cm^{-1}$. Opaque. Reflectance 13-15%. Bireflectance distinct in air and strong in oil. Reflection pleochroism changes from whitish to light grey. Between crossed nicols, color changes from yellowish brown with bluish tint to grey in air and yellowish brown to grey through bluish brown in oil. No internal reflections. Etching reactions: HCl(conc.) and $H_2SO_4+H_2O_2$-grey tarnish; $SnCl_2$(sat.)-dark color; $HNO_3$(conc.)-grey color; $H_2O_2$-tarnish with effervescence. It is black in color. Luster dull. Cleavage one direction perfect. Streak brownish black to dark brown. H. (Mohs) 2-3, very fragile. Specific gravity 3.59(obs.), 3.57(calc.). It occurs as radiating groups of flakes, flower-like aggregates, colloform bands, dendritic or arborescent masses composed of fine grains in the cementation zone of the supergene manganese oxide deposits of the Janggun mine, Bonghwa-gun, southeastern Korea. Associated minerals are calcite, nsutite, todorokite, and some undetermined manganese dioxide minerals. The name is for the mine, the first locality. The mineral and name were approved before publication by the Commission on New Minerals and Mineral Names, I.M.A.

• Food Science and Preservation
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• v.16 no.6
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• pp.797-803
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• 2009

The effects of drying methods on the browning and moisture sorption characteristics of Rubus coreanus were studied. Fruits were steamed for 5 min at $100^{\circ}C$, dried by sun drying, infrared drying, or freeze drying, and powdered to a size of 20 mesh. Color values were measured and equilibrium moisture contents (EMC) were determined at $20^{\circ}C$, over a range of water activity ($a_w$) from 0.11 to 0.90. The browning indices $L^*$ and $a^*$ values were higher and lower, respectively, in freeze-dried Rubus coreanus compared with other samples. The $b^*$ value was greatest in freeze-dried Rubus coreanus. EMC tended to increase with increasing $a_w$ values, and a particularly sharp increment was observed above 0.75 $a_w$. The EMC of freeze-dried Rubus coreanus was significantly higher compared with the EMC of sun-dried and infrared-dried fruit at constant aw. The moisture sorption isotherms showed a typical sigmoid shape, and the Halsey, Kuhn, and Oswin models were the best fits for the sun-dried, infrared-dried, and freeze-dried powder isotherms, respectively. With respect to monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed that the various drying methods yielded very different results, with monolayer moisture contents of 0.005 g $H_2O/g$ dry solid in infrared-dried and 0.019 g $H_2O/g$ dry solid in sun- and freeze-dried powders, respectively. These results indicate that the drying method affects the browning and moisture sorption characteristics of Rubus coreanus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.412-419
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• 2004

To investigate the utilization of calcium lactates (CaL) as coagulants for tofu manufacture, the quality characteristics and shelf-life of tofu made by CaL-P (black snail powder) and CaL-A (black snail ash) were investigated and compared to calcium chloride (CC), magnesium chloride (MC), calcium sulfate (CS ) and standard calcium lactate (CaL-S). And also, total microbe and turbidity of the tofu were determined during storage at 1$0^{\circ}C$. Coagulation ability of CaL-A was the highest, and the ability of CaL-P was higher than that of CaL-S. Yield of CaL-A tofu was similar to those of CS and CC tofu, while the yield of CaL-P tofu was 50% compared to that of CC. L＊ value of CaL-P tofu was lower, but a＊ and b＊ values were higher than those of other tofus. The hardness of tofu showed in the order of CaL-S>CS>CC>CaL-P>MC>CaL-A, while the cohesiveness showed in the order of MC>CaL-S>CC>CS>CaL-P>CaL-A. Calcium contents were 57 mg% in MC tofu, 174 mg% in CS tofu, 116 mg% in CaL-S tofu, 95 mg% in CaL-A tofu and 172 mg% in CaL-P tofu. From the results of microscopic observations, the lower hardness showed the more soft and the smaller particle. The particle of CaL-A tofu was small and uniformity but the size of CaL-P and CC tofu showed coarse. Sensory quality of CaL-P and -A tofu were better than the other tofu evaluated by texture, springiness, flavor and overall taste. The shelf-life estimated by total microbe was 4∼6 days in CC, MC, CS, CaL-S and CaL-A tofu, but 8 days in CaL-P tofu at 1$0^{\circ}C$. From the above results, the CaL-P and -A may believe to use as coagulant for tofu manufacture due to its softened taste and enhanced shelf-life, and higher calcium content which has higher absorbability in human body.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.730-738
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• 2017

In this study, we investigated the physicochemical properties of coffee brews according to coffee bean grinding grade. We also examined the effect of grinding grade on amounts of volatile flavor compounds. Coffee brew samples were separated using standard sieves (with pore sizes of 850, 600, and $425{\mu}m$), making particle sizes of ground beans as follows: whole bean (control), $850{\mu}m$ or more (coarse), $850{\sim}600{\mu}m$ (medium), $600{\sim}425{\mu}m$ (fine), and $425{\mu}m$ or less (very fine). For each particle size category, pH, total acidity, brown color intensity, chromaticity, total phenolic content, caffeine content, chlorogenic acid content, and total amounts of volatile flavor compounds generated were compared and analyzed. As grinding grade decreased, pH and brown color intensity increased from 4.84 to 5.18 and from 0.257 to 0.284, respectively, whereas total acidity decreased from 0.31 to 0.17%. As grinding grade decreased, the $L^*$ and $a^*$ color values decreased; however, $L^*$ value did not exhibit a significant difference depending on the grinding grade. The $b^*$ value was 15.75 in the very fine size category, which showed the highest yellowness. There was an 11 or higher color difference between the control and ground coffee powder, indicating a remarkable color difference. The total phenolic, caffeine, and chlorogenic acid contents of the coffee brewed from ground beans with a very fine size were 4.54 mg gallic acid equivalent/mL, $733.0{\mu}g/mL$, and $383.7{\mu}g/mL$, respectively, which were high values. The total amounts of volatile compounds in the very fine size category were found to be greater than 100 mg/kg. In this study, we suggest the basis for coffee quality evaluation, which involves evaluating changes in the physicochemical properties and amounts of flavor compounds of coffee relative to the grinding grade of the beans (basic step of coffee extraction).

• Journal of the Korean Society of Radiology
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• v.3 no.2
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• pp.27-31
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• 2009

Now a days, the Medical X-ray equipments has become digitalized from analog type such as film, cassette to CR, DR. And many scientists are still researching and developing the Medical X-ray equipment. In this study, we used the Bismuth tri-iodide to conversion material for digital X-ray equipments and we couldn't get the satisfying result than previous study, but it opened new possibility to cover the disadvantage of a-Se is high voltage aplly and difficultness of make. In this paper, we use $BiI_3$ powder(99.99%) as x-ray conversion material and make films that have thickness of 200um and the film size is $3cm{\times}3cm$. Also, we deposited an ITO(Indium Tin Oxide) electrode as top electrode and bottom electrode using a Magnetron Sputtering System. To evaluate a characteristics of the produced films, an electrical and structural properties are performed. Through a SEM analysis, we confirmed a surface and component part. And to analyze the electrical properties, darkcurrent, sensitivity and SNR(Signal to Noise Ratio) are measured. Darkcurrent is $1.6nA/cm^2$ and sensitivity is $0.629nC/cm^2$ and this study shows that the electrical properties of x-ray conversion material that made by screen printing method are similar to PVD method or better than that. This results suggest that $BiI_3$ is suitable for a replacement of a-Se because of the reduced manufacture processing and improved yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1195-1201
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• 2009

Dietary effects of Agaricus bisporus powder (ABP) on the quality characteristic of eggs from hens (Hy-Line) were investigated. Experimental groups (100 hens/group) were divided into normal control group (Control), 0.3% ABP supplemented diet group (M-0.3) and 0.6% ABP supplemented diet group (M-0.6), then fed for 12 weeks. There were no significant differences in shell thickness, while Haugh unit in M-0.3 and M-0.6 groups were 18.3$\sim$27.6% higher than that of control groups. Color $L^*$ and $b^*$ values of egg albumen and yolk in the M-03 and M-0.6 groups were lower whereas $a^*$ values were higher than those of NC group. In the yolk of M-03 and M-0.6 groups compared with control groups, the levels of total phospholipids and HDL-cholesterol were 4.5$\sim$13.9% and 86.1$\sim$87.0% higher, respectively, while the levels of total cholesterol, triglyceride and LDL-cholesterol were 29.4$\sim$31.9%, 51.9$\sim$52.4% and 49.1$\sim$53.5% lower than those of control groups, respectively. There were no significant differences in fatty acids. In the result of sensory evaluation, gory odor of raw eggs in the M-03 and M-0.6 groups was slightly lower compared with control groups. These results suggest that the feed containing mushroom of Agaricus bisporus can be used to reduce the egg yolk cholesterol content and gory odor from raw egg, and also to increase the phospholipids as a functional feed. Further studies on the mechanism are required.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.392-399
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• 2006

In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at $15^{\circ}C$ for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1049-1056
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• 2012

The antioxidant activities and antibacterial activities of grape pomace fermented using a variety of useful microorganisms were analyzed. There were several experimental groups: the control, with non-fermented grape pomace; the BS group, fermented by Bacillus subtilis; the LP group, fermented by Lactobacillus plantarum; the LC group, fermented by L. casei; the CU group, fermented by Candida utilis; the Y1 group, fermented by Saccharomyces cerevisiae strain CHY1011; the Y2 group, fermented by S. cerevisiae strain ZP 541; and the M group, fermented by a mixed strain culture of LP, LC, and CU. The yield of freeze-dried powder of fermented grape pomace by BS, LP, LC, CU, Y1, Y2, and M was 10.74%, 9.36%, 8.68%, 9.55%, 7.49%, 9.60%, and 9.71% w/w, respectively. The total polyphenol content of grape pomace showed the highest value in the control, but the fermented LP had higher total polyphenol content than those of other fermented grape pomace. The control and fermented LP had 0.16 mg/mL and 0.28 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and 0.22 mg/mL and 0.53 mg/mL of ABTS radical scavenging activity, respectively. The FRAP value (5 mg/mL) showed the highest value on fermented LP (2.44 mM) but did not show a significant difference in the control group (12.27 mM). The fermented LC showed the antimicrobial activities against B. cereus (11 mm), B. subtilis (11 mm), Staphylococcus aureus (12 mm), Escherichia coli (12 mm), Enterobacter cloacae (10.5 mm), Salmonella enterica (11.5 mm), and Pseudomonas aerugionsa (11 mm) at 5 mg/disc, but the control and other fermented grape pomace did not show antimicrobial activities. Thus, fermented grape pomace by LC is shown to be producing a material that has antibacterial activity. In conclusion, grape pomace fermentation using various lactic acid bacteria strains showed excellent effects in promoting the production of functional materials. Especially, using L. casei exhibited an increase in antibacterial activity, and using L. plantarum exhibited antioxidant activity.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.196-202
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• 2005

This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage $(4^{\circ}C)$ after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and $6\%$ Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at $-20^{\circ}C$ for 9 months. Crude fat was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05). pH value was significantly higher in4 and $6\%$ RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and $6\%$ RVS treatments than in control during storage (p<0.05). CIE $L^{\ast}$ value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE $a^{\ast}$ value was significantly higher in 4 and $6\%$ RVS treatments than in control (p<0..05). CIE $b^{\ast}$ value was significantly higher in control than in $6\%$ RVS treatment in 0 days (p<0.05) but it was significantly higher in $4\%$ RVS treatment than in control in 7 days (p<0.05). CIE $C^{\ast}$ value was significantly higher in $4\%$ RVS treatment than in control during storage (p<0.05) and CIE $h^0$ value was significantly lower in $4\%$ RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05) but it was significantly lower in $4\%$ RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in $4\%$ RVS treatment than in the other treatments in 7days (p<0.05) but surface $R_{6.30}/R_{580}$ value was opposite to this result.