• Korean Journal of Breeding Science
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• 제41권4호
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• pp.587-590
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• 2009

New onion hybrid cultivar, "Yeongpunghwang" was developed from cross between "MOS8", male sterile line and "Mokpo 11", pollen line by Mokpo Sub-Station, National Institute of Horticultural & Herbal Science, RDA in 2008. The crossing line was performed yield test in 2003. IT was evaluated as "Mokpo 11" in the regional yield trial test(RYT) from 2006 to 2008 during three years. This line is semi-erect plant growth type and has green leaf colour. It has broad ovate bulb shape and yellow skin colour in bulb characteristics. Plant height, leaf number, and bolting rate was 78cm, 7.9, and 3.9%, respectively. Lodging date as harvesting indicator was on 26 May. The yield potential of "Yeongpunghwang" was out-yielding 6% compare to check variety ("Sunpower") by with 8,344 kg/10a in RYT. It showed moderated cold hardness in all regional location which was conducting RYT, including Muan, Goheung, Changyeong and Andong. So this variety was recommend as a leading variety at southern area of korea.

• Journal of Powder Materials
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• 제29권3호
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• pp.247-251
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• 2022

This study demonstrates the effect of the compaction pressure on the microstructure and properties of pressureless-sintered W bodies. W powders are synthesized by ultrasonic spray pyrolysis and hydrogen reduction using ammonium metatungstate hydrate as a precursor. Microstructural investigation reveals that a spherical powder in the form of agglomerated nanosized W particles is successfully synthesized. The W powder synthesized by ultrasonic spray pyrolysis exhibits a relative density of approximately 94% regardless of the compaction pressure, whereas the commercial powder exhibits a relative density of 64% under the same sintering conditions. This change in the relative density of the sintered compact can be explained by the difference in the sizes of the raw powder and the densities of the compacted green body. The grain size increases as the compaction pressure increases, and the sintered compact uniaxially pressed to 50 MPa and then isostatically pressed to 300 MPa exhibits a size of 0.71 m. The Vickers hardness of the sintered W exhibits a high value of 4.7 GPa, mainly due to grain refinement.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제55권6호
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• pp.802-807
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• 2022

We investigated the physical properties and color values of surimi mixtures with added natural red pigments from laver Pyropia yezoensis. After adding the natural red pigment from seaweed extract to surimi, the hardness, gumminess, and chewiness of the surimi decreased compared to the negative controls. The L^* color value was lower for the surimi mixture than the negative controls, but the a^* and b^* color values were higher. After cold storage for 7 days, the unheated surimi mixture showed increased firmness, but decreased adhesiveness. Moreover, the gumminess and chewiness of the surimi mixture stored after heating were increased compared to the pre-storage values. These results indicate that seaweed extract pigments may be used as additives for surimi, to increase the color preference, with little effect on the physical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• 제45권12호
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Journal of Applied Biological Chemistry
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• 제64권4호
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Food Science of Animal Resources
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• 제32권6호
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Korean Journal of Food Science and Technology
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• 제42권6호
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• pp.721-726
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• 2010

The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.

• Korean journal of food and cookery science
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• 제17권4호
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• 제23권2호
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• pp.61-65
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• 1987

In this study, the characteristics of TRC (tensile restraint crack) critical stress in the gravity type underwater wet welding process and in the in-air welding have been investigated for Y, y and 45$^{\circ}$r grooves using the KR Grade A-3 steel plates and the E4303 covered electrodes. The following results were obtained: (1) In the TRC tests, the initial critical stress of Y groove is higher than those of the 45$^{\circ}$r single bebel grooves in both in-air and underwater weldings, and the cold fracture sensitivity is higher in the underwater welding than in the in-air welding. (2) The hardness of underwater weld metal is the highest in heat affected zone is about Hk 365 in the in-air weld but Hk 670 in the underwater weld which is higher for cooling speed is more rapid, resulting in the lower critical stress by increase of fracture sensitivity. (3) The diffusible hydrogen quantity for 48 hours is about 18cc/100g-weld-metal in the in-air welding but 48cc/100g-weld-metal in the underwater welding. So that, in the case of underwater welding the diffusible hydrogen penetrates about 3 times more than that in the in-air welding.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• 제23권2호
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• pp.15-15
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• 1987

In this study, the characteristics of TRC (tensile restraint crack) critical stress in the gravity type underwater wet welding process and in the in-air welding have been investigated for Y, y and 45°r grooves using the KR Grade A-3 steel plates and the E4303 covered electrodes. The following results were obtained: (1) In the TRC tests, the initial critical stress of Y groove is higher than those of the 45°r single bebel grooves in both in-air and underwater weldings, and the cold fracture sensitivity is higher in the underwater welding than in the in-air welding. (2) The hardness of underwater weld metal is the highest in heat affected zone is about Hk 365 in the in-air weld but Hk 670 in the underwater weld which is higher for cooling speed is more rapid, resulting in the lower critical stress by increase of fracture sensitivity. (3) The diffusible hydrogen quantity for 48 hours is about 18cc/100g-weld-metal in the in-air welding but 48cc/100g-weld-metal in the underwater welding. So that, in the case of underwater welding the diffusible hydrogen penetrates about 3 times more than that in the in-air welding.