• Title/Summary/Keyword: Evaluations

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Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage (첨가물이 냉장 중 생강 다대기의 품질특성에 미치는 영향)

  • Choi, Min-Seek;Kim, Dong-Ho;Lee, Kyung-Hae;Lee, Young-Chun
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1048-1056
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    • 2002
  • Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

Quality Characteristics of Fruits Dressing (과일을 이용한 드레싱의 품질특성)

  • 김미향;이연정;김동석;김덕한
    • Korean journal of food and cookery science
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    • v.19 no.2
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    • pp.165-173
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    • 2003
  • This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

The Study On Quality Control of Magnetic Resonance Imaging System (자기공명영상장치의 정도관리에 관한 연구)

  • Jeong, Cheon-Soo;Lim, Cheong-Hwan
    • The Journal of the Korea Contents Association
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    • v.9 no.6
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    • pp.178-186
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    • 2009
  • The quality control is needed to ensure the accuracy of medical information and achieved by evaluating the performance of and maintaining the system and practicing various measurements and evaluations. The Korean Institute for Accreditation of Medical Image, therefore, have held educational program for quality control of special medical equipments. The major of programs participants, however, are radiology specialists with only small number of radiological technologists from some hospitals, furthermore, the follow-up education and the share of information between participants and non-participants are insufficient in general, thus, the knowledge level of radiological technologists, regardless of their participation, is relatively low. This study carried out the questionnaire research for the 500 radiological technologists registered in Korean Society of MRI Technology, on the basis of 2008, and performed analysis for five months from May to Oct., 2008. The questionnaires were delivered by post to each radiological technologists and the response rate was 36%(n=180). The results of this revealed that the 86.7% of respondents felt the necessity of inspection on quality management, while only the 27.8% completed the educational program for manager of special medical equipment. and only the half(53.9%) had the knowledge about inspection on quality management. The completion of educational program had no correlations with sex, age, size of occupying hospital, the number of radiological technologists in occupying site and MRI laboratory, career year of general radiologist and in MRI laboratory, and the presence of biomedical engineering department in occupying hospital. The 78.0% of participants at the educational program for quality management held by the Korean Institute for Accreditation of Medical Image had the knowledge about inspection on quality management(p<.05) whereas the 43.9% of the hospitals held such program and the 54.4% of radiological technologists from those hospitals had related knowledge, which indicated that such programs held by hospitals had not effects on the knowledge level of radiological technologists. This indicates also that the contents, methods, and other conditional factors of educational programs are important for the outcome of them.

Anterior Cruciate Ligament Reconsruction Using Tibialis Tendon Allograft - A Short-Term Follow-Up Result - (동종 경골건을 이용한 전방 십자 인대 재건술 -단기 추시 결과-)

  • Woo, Jong-Ken;Ko, Sang-Hun;Lew, Sog-u;Park, Moon-Soo;Jung, Kwang-Hwan;Gwak, Chang-Youl;Lee, Chae-Chil;Cho, Sung-Do
    • Journal of the Korean Arthroscopy Society
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    • v.8 no.2
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    • pp.89-93
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    • 2004
  • Purpose: To evaluate the clinical stability and function after arthroscopic anterior cruciate ligament(ACL) reconstruction using fresh-frozen tibialis tendon allograft. Materials and Methods: Of the patients who underwent ACL reconstruction using tibialis tendon allograft from July 2002 to June 2003, thirty-one patients could be evaluated and the mean follow-up period was 19 months. Evaluations included were Lysholm knee score, 2000 International knee Documentation Committee (IKDC) subjective knee score, Lachman test, pivot shift test, KT-1000 arthrometer measurement and 2000 IKDC knee examination. Results: The mean Lysholm score was 88. Twenty-eight patients (90.3%) were good or exellent for the measured parameters. Twenty-seven patients(87.1%) was over 70 in IKDC subjective knee score. Thirty patients (96.8%) had 1+ firm end or negative Lachman test. 27 patients (87.1%) had a negative pivot shift. Thirty patients (96.8%) had less than 5mm difference of maximal manual difference by KT-1000 arthrometer. Twenty -nine patients (93.5%) were nearly normal or normal grade by 2000 IKDC knee examination. Complications were 1 case of failure and 1 case of infection. Conclusion: ACL reconstruction with the double-stranded fresh-frozen tibialis tendon allograft resulted in a reliable and predictable outcome after short-term follow-up.

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Textural and Sensory Properties of Beef Jerky replaced Salt with Soybean Paste, Soy Sauce or Red Pepper Paste (소금(NaCl)을 된장, 간장 또는 고추장으로 대체한 우육포의 조직적 및 관능적 특성)

  • Lim, Hyun-Jung;Jung, Eun-Young;Kim, Gap-Don;Joo, Seon-Tea;Yang, Han-Sul
    • Journal of agriculture & life science
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    • v.46 no.6
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    • pp.97-104
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    • 2012
  • The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).

Procedural Changes of Zhuzi(朱子)'s Theory of ZhongHe(中和) and the Theory of Jing(敬) (주자(朱子)의 중화설(中和說) 변천과정과 '경(敬)'공부론(工夫論))

  • Seo, Geun-Sik
    • (The)Study of the Eastern Classic
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    • no.48
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    • pp.225-252
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    • 2012
  • In this paper, the writer examined the procedural changes of Zhuzi(朱子)'s theory of ZhongHe(中和), and also investigated the evaluations thereof made by the later generations. In the stage of ZhongHeJiuShuo(中和舊說), Zhuzi(朱子) ignored the theory of Lidong(李?), which was traditional theory argued by DaoNam School(道南學派). He met Zhangshi(張?) of HuXiang School(湖湘學派) and followed the school's philosophy, 'XianChaShiHouHanYang(先察識後涵養)', meaning what you should do first prior to making great efforts in self-cultivation is to examine the past, when desiring to know yourself. Even though Zhuzi(朱子) had learned the method of moral cultivation from Lidong(李?), he was fascinated by such method of moral cultivation as 'XianChaShiHouHanYang(先察識後涵養)' advocated by HuXiang School(湖湘學派) through discussion with Zhangshi(張?). This tells that he only recognized the fact that there were no achievements WeiFa(未發), but only the achievements YiFa(已發). In the stage of ZhongHeXinShuo(中和新說), he realized the mistakes committed in the time of ZhongHeJiuShuo(中和舊說), and put emphasis upon the achievements in the time WeiFa(未發). Zhuzi(朱子) had explained the relationships among mind, nature, and emotional bond as by his theory, 'XinTongXingQing(心統性情)', meaning that mind controls humans' original nature. Also he followed self-cultivation of Respect, no longer believing the Huhong(胡宏)'s XianChaShiHouHanYang(先察識後涵養). Such a method of self-cultivation means that his method of moral cultivation centered on the achievements YiFa(已發), which was originated from HuXiang School(湖湘學派), had been changed into the method of moral cultivation with a focus on the achievements WeiFa(未發), which was theory argued by DaoNam School(道南學派). However, Zhuzi(朱子)'s theory of ZhongHe(中和) that had seemed perfect began to be discussed and polished again during Joseon Period through the debates between Ligu(栗谷) and Niuxi(牛溪) in the 16th century, and through the debates between Youan(尤庵) and Yuxuan(寓軒) in the 17th century, also through the HuLuoLunZheng(湖洛論爭) represented by Nantang(南塘) and Weiyan(巍巖). Since Zhuzi(朱子)'s theory of ZhongHe(中和) had some flaws, it had to put through such debates as mentioned above. Those debates were generated because imperfections were found in the theory of ZhongHe(中和) by Zhuzi(朱子).

Effects of High Temperature Sterilization on Qualities Characteristics of the Canned Boiled Oyster (가열살균처리가 굴 보일드통조림의 품질특성에 미치는 영향)

  • Kong, Chung-Sik;Yun, Jae-Ung;Oh, Dong-Hun;Park, Jun-Yong;Kang, Jin-Yeong;Oh, Kwang-Soo
    • Journal of agriculture & life science
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    • v.43 no.6
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    • pp.85-93
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    • 2009
  • The boiled oyster vacuum-packed in cylindrical can(No. 301-3) were thermally processed at $115^{\circ}C$ to reach Fo values of 5~20 min. The yield was slightly decreased with the increasing of Fo-values (79.2~ 83.7%), and volatile basic nitrogen (VBN) contents increased markedly with the increasing of Fo-value. In fatty acid composition of canned oyster, the composition ratio of saturates and monoenes such as 14:0, 16:0 and 18:1n9 increased, while polyunsaturated fatty acids such as 20:5n-3 and 22:6n-3 decreased with the increasing of Fo-value. In taste compounds, content of total free amino acid in raw oyster was 1,533.5 mg%, and this total content was slightly increased (1,140.8~1,266.2 mg%) with the increasing of Fo values. But contents of betaine and ionic minerals such as Na, K, Mg and P decreased markedly by thermal processing at $115^{\circ}C$. As compared with Fo 5 min. heat treatment; Fo 20 min. heat treatment at $115^{\circ}C$ became more hardened in texture of oyster meat. In sensory evaluations on organoleptic characteristics, no significant difference at 5% level was observed among the canned boiled oyster meats heated at Fo 5~15 min.

Comparison of the Mid-term Evaluation of Distance Lectures for the First Semester of 2020 and the First Semester of 2021: Targeting D Colleges in the Daegu Area (2020년도 1학기와 2021년도 1학기 원격수업에 대한 중간 강의평가 비교: 대구지역 D 전문대학을 대상으로)

  • Park, Jeong-Kyu
    • Journal of the Korean Society of Radiology
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    • v.15 no.5
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    • pp.675-681
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    • 2021
  • Recently, the Ministry of Education stipulates in the distance class operation regulations that student lecture evaluations for distance learning subjects should be conducted at least twice per semester and the results should be disclosed to students. Therefore, the lecture evaluation of D college was compared with the first semester of 2020 and the first semester of 2021. As for the multiple-choice evaluation result of the distance learning mid-course evaluation, the overall average of the mid-course evaluation of the distance class in the first semester of 2020 increased from 4.1819 to 4.4000 in the mid-course evaluation in the first semester of 2021.In the case of the first semester of 2020, due to Corona 19, all non-face-to-face classes were held, but in the first semester of 2021, face-to-face classes increased. The overall satisfaction level rose from 4.18 points in the first semester of 2020 to 4.39 points in the first semester of 2021. The screen composition, sound and picture quality, playback time, face appearance, lecture material provision, and frequency of use of the top 3% and bottom 3% also increased. Despite the changes caused by the LMS replacement, which was a concern, student attendance, assignments, and test submission rates also increased compared to the previous year. The null hypothesis that 'the difference between the two scores is the same' is the null hypothesis because the probability of significance is 0.000 and less than 0.05 in the case of the best 3% of the test result of the test result of the mid-course evaluation of distance classes in the first semester of 2020 and the evaluation of the intermediate lectures in the first semester of 2021. As this was rejected, it can be seen that the best score for the 2021 school year has significantly increased compared to the first semester of 2020. Also, in the case of Worst 3% or less, the significance probability is 0.000, which is less than 0.05, so the null hypothesis that 'the difference between the two scores is the same' was rejected, indicating that the Worst score for the 2021 school year was significantly higher than that for the first semester of 2020.

Recognition and Narrative Aspects of the History of Korean Classic Literature from Two Korean Literature History Works Written in China (중국 한국문학사 2종의 한국고전문학사 인식과 서술 양상: 남북한문학사와 자국문학사의 수용과 변용을 중심으로)

  • Lee, Deung-yearn
    • Cross-Cultural Studies
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    • v.48
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    • pp.67-106
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    • 2017
  • This study focuses on two specific history of Korean literature in Chinese: the outline of The History of Joseon Literature (2010) by Li Yan and The History of Joseon Literature (1988, 2008) by Wei Xu-sheng; it was conducted to compare narrative viewpoints to the history of South and North Korean literature and therefore identify distinguishable characteristics. As a result, the following was concluded. First, The History of Korean Literature by Cho Dong-il and The History of Korean Literature in North Korea (15 volumes) include thorough discussions on division of historical eras, concept of genres as well as individual literary works and applied such discussions on writing literary history. However, Wei Xu-sheng and Li Yan's The History of Korean Literature did not illuminate theoretical discussion of South and North Korea. Li Yan's outline of The History of Joseon Literature was published in 2010 and the first edition of Wei Xu-sheng's The History of Joseon Literature was published in 1986 and later was published as revised editions in 2000 and 2008. Regarding published dates, it is a matter of course to reference Cho Dong-il's The History of Korean Literature, published in the 1980s, or The History of Korean Literature in North Korea (15 volumes), published in the 1990s; nevertheless, neither Wei Xu-sheng nor Li Yan used those texts in their works. Their works were heavily influenced by the narrative tradition of the history of national literature and therefore, entailed unsophisticated discussion on the division of historical eras or the concept of genres. Second, those two texts also emphasized external factors such as politics, society, economy and culture and explicitly mention these factors in historical overview of each chapter. Such an approach is commonly used in narratives of literary history under socialist regimes, including The History of Korean Literature in North Korea (15 volumes). Accordingly, evaluations based on 'political standards' - stress of people, nationality, practicality and so forth - in main texts are particularly accentuated, akin to narratives of literary history under socialist regimes. Finally, since those two Korean literature history works are written by Chinese scholars, they focus on correlation between Chinese literature history and Korean literature history. However, several genre-related terminologies such as Xiaopin (a kind of essay), Yuefu (a kind of popular song/poem), Yuyan (fable), Shuochang (telling of popular stories with the interspersal songs), Shizhuan (biography or/and memoirs in history) were adopted directly from Chinese literature. In analyzing Korean literature using terminologies introduced from Chinese literature, differences between original and alternative definitions were not examined in detail. While some terminologies and concepts were adopted directly without further consideration as to state of the two nations, it is also interesting to note that dichotomy, mainly used in Korean literature history, was used to discuss the genre of Cheonki (romance tale), relevant to Suyichon and Keumosinhua, rather than follow traditions of Chinese literature history.

Quality Characteristics and Inhibition Activity against Helicobacter pylori KCCM 40449 of Liquorice Yogurts Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria (Exopolysaccharide 생성 유산균을 이용한 감초 추출물 첨가 Yoghurt의 품질특성 및 Helicobacter pylori KCCM 40449 억제활성)

  • Jung, Seung-Won;Kim, Cheol Woo;Lee, Su Han
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.346-354
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    • 2011
  • This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.