• Applied Chemistry for Engineering
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• v.5 no.4
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• pp.698-705
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• 1994

The basic medium oil modified alkyd resin was synthesized from linseed oil fatty acid(LOFA), phthalic anhydride(PAA), maleic anhydride(MA) and trimethylol propane(TMP) by condensation polymerization at $230^{\circ}C$. MA/TMPTA modified water-reducible alkyd resins were synthesized with TMPTA graft copolymerization onto the basic resin at $180^{\circ}C$. Acid value of the resin was controlled by the addition amount of MA and N,N-dimethylethanol amine(DMEA) was used as a neutralizing agent to prepare of the water-reducible alkyd resin. The effect of TMPTA on the graft copolymerization of the resin was studied by measuring molecular weight glass transition temperature(Tg), viscosity, graft efficiency, and gel contents of melanin cured film. Heat resistance, UV resistance and water resistance of cured film of MA/TMPTA modified resin was compared to those of TMA/TMPTA modified alkyd resin. The molecular weight, viscosity gel contents and graft efficiency of water reducible alkyd resin were increased according to the TMPTA graft copolymerization, but Tg was decreased. The viscosity was lower when the solid contents reached 40% than that of 30% content and also and also became lower with the extent of neutralization ratio, The heat resistance, UV resistance and water resistance of the MA/TMPTA modified alkyd resis were better than those of TMA/TMPTA modified alkyd resin but the storage stability of the TMA/TMPTA alkyd resis was better than that of MA/TMPTA modified alkyd resin.

• 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.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).

• Clean Technology
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• v.17 no.3
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• pp.266-272
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• 2011

Anchovy oil was extracted using supercritical carbon dioxide ($SCO_2$) and organic solvents. Extraction was carried out at temperature range from 40 to $60^{\circ}C$, and pressure range from 15 to 25 MPa. The flow rate of $CO_2$ (22 $gmin^{-1}$) was constant entire the extraction period of 1.5 h. The fatty acid composition of anchovy oil was analyzed by gas chromatography (GC). The main fatty acids of anchovy oil were myristic acid, palmitic acid, stearic acid, palmitoleic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In addition, the oil obtained by $SCO_2$ extraction contained a higher percentage of polyunsaturated fatty acids especially EPA and DHA comparing to the organic solvent extracted oil. The oxidative stability of oils extracted from Anchovy by $SCO_2$ extraction was compared to those extracted by organic solvents. Results showed that the storage periods of oils obtained by $SCO_2$ extraction were longer than those of organic solvents extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.693-700
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• 1992

As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at $60^{\circ}C.$ And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone : $H_2O$(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.

• Korean journal of applied entomology
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• v.42 no.2
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• pp.145-152
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• 2003

Field application of the entomopathogenic nematode, Steinernema carpncapsae, is limited by its susceptibility to UV irradiation and desiccation especially at leaf spray control. This study was conducted to develop the control technique using alginate biocapsulation of the nematodes against the beet armyworm, Spodoprera exigua and the tobacco cutworm, Sp. litura that are normally infesting hosts above ground level. The alginate capsules including infective juveniles gave significant feeding toxicities to the larvae of the two lepidopteran species. The lethality followed a typical sigmoid dose-mortality pattern with increase of the nematode densities embedded in the capsules. Moisture content in the capsule was critical to the survival of the infective juveniles. More than 80% nematodes could survive above 10% moisture content remained in the capsule. Remaining moisture content within the capsule was dependent on relative humidity, ambient temperature, and capsule size, but not on citric acid reaction time during capsule formation. More than 80% of infective juveniles in the alginate capsules could survive in distilled water at 15$^{\circ}C$ for 60 days. When these nematode capsules containing welsh onion extract as another phagostimulant were applied on the 3rd instar larvae of Sp. exigua infesting peanut plants, they resulted in about 90% control efficacy. These results indicate that the alginate capsulation can be used for leaf-spray agent of the entomopathogenic nematodes as well as for improved storage purpose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.247-250
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• 1984

As a consecutive work on stability for the quality of ginseng products, the sorption properties of red ginseng (RG), red ginseng powder (RGP), and red ginseng powder tablet (RGPT) were studied in order to set the optimum moisture level for them. The levels of moisture at BET monolayer of RGP and RGPT ranged 5.97 to 7.27 % and 4.73 to 5.14 % in wet basis, respectively. Based on these values, the optimum moisture content for both of them would preferably be set at $6.7{\pm}0.7%$ and $4.9{\pm}0.2%$. From the results of storage study on microorganism growth under the maltreated condition, $40^{\circ}C$, and 75% RH, the optimum level of moisture for RG could be extended up to $14.0{\pm}0.5%$, which is much higher than the circulating values of 10.416%.

• Food Science and Preservation
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• v.13 no.5
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• pp.543-547
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• 2006

Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions($18{\sim}25^{\circ}C$, $18{\sim}34%RH$. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.470-476
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• 2014

This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at $4^{\circ}C$, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.