• Korean Journal of Medicinal Crop Science
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• v.24 no.2
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• pp.93-100
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• 2016

Background: A set of logical criteria that can accurately identify and verify the cultivation region of raw materials is a critical tool for the scientific management of traditional herbal medicine. Methods and Results: Volatile compounds were obtained from 19 and 32 samples of Angelica gigas Nakai cultivated in Korea and China, respectively, by using steam distillation extraction. The metabolites were identified using GC/MS by querying against the NIST reference library. Data binning was performed to normalize the number of variables used in statistical analysis. Multivariate statistical analyses, such as Principal Component Analysis (PCA), Partial Least Squares-Discriminant Analysis (PLS-DA), and Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) were performed using the SIMCA-P software. Significant variables with a Variable Importance in the Projection (VIP) score higher than 1.0 as obtained through OPLS-DA and those that resulted in p-values less than 0.05 through one-way ANOVA were selected to verify the marker compounds. Among the 19 variables extracted, styrene, ${\alpha}$-pinene, and ${\beta}$-terpinene were selected as markers to indicate the origin of A. gigas. Conclusions: The statistical model developed was suitable for determination of the geographical origin of A. gigas. The cultivation regions of six Korean and eight Chinese A. gigas. samples were predicted using the established OPLS-DA model and it was confirmed that 13 of the 14 samples were accurately classified.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.537-542
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• 2022

This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• Imaging Science in Dentistry
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• v.43 no.1
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• pp.7-15
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• 2013

Purpose: This study was performed to suggest reference line-pair values of panoramic images with clinically desirable qualities using an arch-form phantom stand. Materials and Methods: The line-pair test phantom was chosen. A real skull model was selected for setting the arch-form model of the phantom stand. The phantom stand had slits in four regions (incisor, premolar, molar, TMJ). Four raw images of the test phantom in each region and one raw image of the real skull were converted into 50 test phantom images and 50 skull phantom images with various line-pair values. 50 post-processed real skull phantom images were divided into 4 groups and were randomly submitted to 14 evaluators. Image quality was graded on a 4 point scale (1. good, 2. normal, 3. poor but interpretable, and 4. not interpretable). The reference line pair was determined as the first line-pair value scored less than 2 points. Result: The mean scores tended to decrease as the line-pair values increased. The reference line-pair values were 3.19 LP/mm in the incisor, 2.32 LP/mm in the premolar and TMJ, and 1.88 LP/mm in the molar region. Conclusion: Image quality evaluation methods and criteria should be able to assess various regions considering the characteristics of panoramic systems. This study suggested overall and regional reference line-pair values and established a set of standard values for them.

• Journal of the Korean Wood Science and Technology
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• v.48 no.2
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• pp.253-266
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• 2020

This study selected three types of agglomerated wood charcoal (Agglomerated wood charcoal with charcoal powder, Carbonized wood briquette, Ignition-type of perforated charcoal) that are in circulation in Korea among fuel-type wood products and analyzed the fuel characteristics, harmful substance content, and emissions of air pollutants generated by combustion. The first results showed that charcoal-grilled carbon, which is the raw material of charcoal, produced higher CO than saw-billed carbon. The second result is that the emission standards of air pollutants generated by the combustion of molded wood coal are not up to the emission standards of nitrogen oxides and sulfur oxides in the entire product, compared with the emission criteria of the atmospheric environment preservation method (based on 2019, carbon monoxide: 200 ppm, nitrogen oxides, 150 ppm sulfur oxides: 100 ppm), but the carbon dioxide moulding and carbon dioxide levels were not up. Based on the analysis of combustion gas generated during combustion derived from this study, future research is needed for comparing with the emission standards of pellets, which are wood products for fuel, among the existing biomass burning standards and for reducing carbon monoxide generated during incomplete combustion of agglomerated wood charcoal.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1126-1126
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• 2001

The paper presented here is the initial part of a larger study, in which it was determined which quality parameters in cheese powder could already be predicted by NIR at an early stage in the process and which could only be predicted at the final stages of the process. This initial study was performed in order to establish the levels and nature of variation within and between batches such that the subsequent data collection could be tackled optimally. The perspectives evolved into more than was originally planned and revealed some interesting uses of NIR-technology. Cheese powder production starts as a batch process, where waste cheese from other dairies is melted down in a vat. The process then turns into a continual process as the vat is emptied and the melted cheese is then filtered, homogenized, pasteurized and finally spray dried. Between each batch the powder is to a greater or lesser degree a mixture of 2 batches. This paper is divided into 2 aspects, one regarding the optimization of sampling time and the other is a study of process dynamics. Optimizing sampling time This initial study included 9 powder samples from 9 different batches produced during one day. The raw materials for the batches were chosen with the aim of creating a relatively high level of variation in the data. The total of 81 samples were taken out at regular intervals and spectra were collected on a NIR-systems 6500 instrument. The subsequent reduction of the data by PCA to score values shows the power of NIR as a tool to determine not only when samples are representative of a certain batch, but also which batches are stable enough to include in a further study. Studying process dynamics To take this experiment a step further 1 of the 81 samples were sent to the laboratory for further analyses. The samples were chosen on the criteria that they covered the spectral variation in the dataset. These samples were analysed for 4 chemical components and 5 physical attributes, which are essential for describing the quality of the product. The latent structure of the 7 samples, using the chemical and physical variables, is totally comparable to the latent structure of the NIR spectra. This outcome makes it possible to describe the dynamics of one day's production both chemically and physically with relatively little resources. Additionally it raises the question as to whether reference values are needed, as the latent structure of the NIR-spectra appears to be sufficient in providing information on the quality of the product. To be able to use NIR in this way would require defining quality limits in the principal component space as opposed to each of the reference values. The potential of NIR applied in an explorative fashion with batch processes opens a whole new gateway for the use of this technology. This study explains yet again after so many years in the field “why I'm crazy about NIR!”.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.455-467
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• 2022

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.11
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• pp.781-784
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• 2013

Ocean dumping of sewage sludge is banned. Therefore, it is needed to develop alternative treatment method. Sewage sludge and waste glass are used to prepare lightweight brick. Large amount of energy is consumed to prepare building material, because of its high preparation temperature, or above $1,200^{\circ}C$. We study to prepare lightweight brick, using sewage sludge and waste glass as raw materials in this research. Lightweight brick was made at low temperature of below $800^{\circ}C$ to reduce $CO_2$ emission by geopolymer technique. Calcination temperature, mixing ratio of sewage sludge/waste glass and water glass/water were discussed to evaluate their effect on the brick prepared. In this study, the optimal conditions for preparing bricks was $750^{\circ}C$ of firing temperature, 1.5 of mixing ratio for water glass/water and 10 : 90 wt% of sewage sludge/waste glass. At this condition, compressive strength and specific gravity of brick prepared were 5.1 MPa and 0.46, respectively. These values satisfy the criteria on a lightweight brick.

• Korean Journal of Heritage: History & Science
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• v.52 no.4
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• pp.170-183
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• 2019

Fiber scutching refers to the process of extracting fibers from plants by separating or extracting fibers from the raw materials. As the definition of the term implies, the "Fiber Scutching" is performed on plants with advanced bast fiber as the primary material processing technique performed on plant materials. Some of the most popular phosphorus plants are ramie, hemp, flax, and the paper mulberry, which have a long history of cultivation and a wide range of distribution, making them very universal as a material supporting human life and culture. This study was described in Oju-yeonmunjangjeon-sango but was designed to re-examine the method of breaking dried stalks, which is currently unused in Korea, to examine the feasibility and characteristics of the technology. As a result of sampling and experimenting with hemp bast using the method recorded in the literature, hemp fiber was actually produced. The criteria for removing the shell from the hemp stem were the degree of discoloration and drying, and only when the stalk was completely discolored to yellow could segregation of the stalk from the shell be performed. The amount of sunlight and temperature were conditions that accelerated drying. However, if exposed for a long time, it is confirmed that hemp bast will be in a suitable condition to process, regardless of the amount of sunlight and temperature. 'Breaking of dried stalks', which utilizes the physical power of 'threshing with a flail' is considered a core process of the fiber scutching technique in 'Yukjin' in Hamgyeong-do. The bark and the core of the hemp were separated by tapping, the bast was thinly split, and the shell was peeled off, making it suitable for collecting with thread. The method of collecting the fibers by applying physical power causes downing on the fibers, which is to be generally avoided in the manufacture of bast fabric woven hemp or ramie. However, Hamgyeong-do's fiber scutching method seems to have applied this principle to the method of making fragile fabrics by using it in reverse. This method is distinct from the steaming or boiling of the stalks' in Andong, Korea, and it is similar to the Western method of spinning fabrics.

• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.181-188
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• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.