• 한국수산과학회지
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• 제47권6호
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• 한국축산식품학회지
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• 제35권1호
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• pp.71-79
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• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• Journal of Photoscience
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• 제3권1호
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• pp.15-21
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• 1996

To investigate the chilling sensitivity related injuries in the photosynthetic apparatus of cucumber leaves, the light-chilling induced alterations of chlorophyll fluorescence transients in cucumber leaves were compared with those in pea leaves. As an early effect of light-chilling, an increase in Fp/Fm$^*$ was observed in both pea and cucumber leaves, which was saturated by about 6 h chilling. However, the saturated value of Fp/Fm was almost 1.0 in cucumber, in contrast to about 0.8 in pea. During the recovery period after 24 h chilling, the light-chilling induced changes in pea seemed to be reversed, but those in cucumber leaves were thought to be irreversible, because Fo was increased significantly. Light-chilling caused significant decreases in qQ and qE in cucumber leaves, but qR was increased until 6 h, and decreased thereafter. In both pea and cucumber leaves, Fm was increased by 2 h dark treatment. The Fm from the predarkened pea leaf discs was higher than the value from the preilluminated ones during the whole period of light-chilling (500 $\mu$mol m$^{-2}$s$^{-1}$ PAR). However, the predarkened cucumber leaf discs showed a reduction in Fm and an increase in Fo during the 2 h chilling in the light. These results indicate that the causes of chilling sensitivities in photosynthetic apparatus of cucumber leaves are possibly related with the damage in PSI reaction center and the ability of acidification of lumen by PSII.

• 산업기술연구
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• 제3권
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• Nuclear Engineering and Technology
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• 제55권9호
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• pp.3359-3366
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• 2023

In this study, a spiking cortical model (SCM) based n-g discrimination method is proposed. The SCM-based algorithm is compared with three other methods, namely: (i) the pulse-coupled neural network (PCNN), (ii) the charge comparison, and (iii) the zero-crossing. The objective evaluation criteria used for the comparison are the FoM-value and the time consumption of discrimination. Experimental results demonstrated that our proposed method outperforms the other methods significantly with the highest FoM-value. Specifically, the proposed method exhibits a 34.81% improvement compared with the PCNN, a 50.29% improvement compared with the charge comparison, and a 110.02% improvement compared with the zero-crossing. Additionally, the proposed method features the second-fastest discrimination time, where it is 75.67% faster than the PCNN, 70.65% faster than the charge comparison and 38.4% slower than the zero-crossing. Our study also discusses the role and change pattern of each parameter of the SCM to guide the selection process. It concludes that the SCM's outstanding ability to recognize the dynamic information in the pulse signal, improved accuracy when compared to the PCNN, and better computational complexity enables the SCM to exhibit excellent n-γ discrimination performance while consuming less time.

• 멤브레인
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• 제26권4호
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• pp.281-290
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• 2016

정삼투 분리막 용도에 적합한 폴리아미드 복합막의 제조에 있어 지지층의 극성 및 공극률이 폴리아미드 구조 및 정삼투 분리막 투과 성능에 미치는 영향을 살펴보기 위하여 클레쏘킬레이트 금속착물(0.1-0.5중량%)이 함유된 폴리술폰(18중량%) 용액을 상전이 공정을 통하여 지지층을 제조하였다. 제조된 지지층 상에 방향족 폴리아미드 활성층을 제막하였다. 다공성 PSF 지지층 제조를 위하여 상대적으로 낮은 폴리술폰(12중량%) 용액을 이용한 지지층을 폴리에스터 필름상에서 제조한 후 필름을 제거하고 제조된 지지층 상에 방향족 폴리아미드 활성층을 제막하였다. 제막된 시편 중 폴리술폰(18중량%)/금속착물(0.5중량%)로 만들어진 FO막은 유량 9.99 LMH, reverse salt flux 0.77 GMH로 HTI의 상용막(10.97 LMH, 2.2 GMH)과 비교해도 거의 비슷한 유량값과 향상된 RSF 값을 얻을 수 있었다. 캐스팅 용액의 금속착물의 첨가로 활성층 두께가 줄어들었으나 제거효율은 향상되는 결과를 얻을 수 있었다.

• 한국수산과학회지
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• 제24권2호
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• pp.130-136
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• 1991

전보에 이어 어육을 원료로 하여 보다 품질이 우수한 고온가열처리 식품을 개발하기 위한 기초자료를 얻을 목적으로, 시료 어육을 $121.1^{\circ}C$에서 Fo값을 5, 10, 20으로 달리하여 가열처리 했을 때 지질성분의 변화에 미치는 영향에 대하여 비교, 검토하였다. 시료 가다랑어육 및 명태육의 TBA값과 과산화 물 값은 가열처리에 따라 현저히 감소하였고, 감소폭은 가다랑어육 쪽이 컸다. 카르보닐 값은 가열처리 중 가다랑어육은 감소하는 반면, 명태육은 증가하였다. 색조는 양 시료 모두 가열처리 정도가 커질수록 육색이 진해졌으며, 특히 가다랑어육에서 갈변진행이 현저하였다. 지질성분은 가다랑어육에는 NL의 함량이 많았고, 명태는 PL의 함량이 많았다. $98^{\circ}C$의 열처리에서는 양 시료 모두 NL과 PL의 조성비에 변화가 거의 없었으나, $121.1^{\circ}C$은 열처리에서는 Fo값 증가할수록 NL의 조성비는 높아지고 PL의 조성비는 낮아지는 경향을 나타내었다. TL, NL 및 PL의 지방산조성은 $98^{\circ}C$ 열처리에서는 양 시료 모두 조성비의 변화가 지의 없었으나, $121.1^{\circ}C$른 열처리에서는 Fo값이 증가할수록 폴리엔산의 조성비가 점차 감소했으며, 특히 22:6의 감소폭이 컸다. 반면, 포화산 및 모노엔산의 조성비는 증가하였다. 지방산 조성의 변화폭은 명태육 쪽이 가다랑어육에 비해 다소컸다. Fo 20의 열처리에서 TL의 고도불포화지방산의 잔존율은 생시료에 비해 가다랑어육이 $73\%$, 명태육이 $65\%$였다.

• 현장농수산연구지
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• 제18권1호
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• pp.71-78
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• 2016

여름철 토마토 시설 재배 시 CO₂ 시용에 의한 고온적응성 향상을 구명하고 그 가능성을 검토하고자 실시하였다. CO₂ 시용 농도별 엽록소 형광을 측정한 결과 Fm/Fo과 Fv/Fm은 1000ppm 처리가 타 처리에 비하여 높았으며, Fo은 낮았다. 이는 1000ppm의 CO₂ 처리는 다른 처리에 비하여 고온 적응성이 높았음을 보여 주고 있다. 동일한 기온 조건하(30℃, 40℃)에서 광합성률은 CO₂ 농도에 따라 증가하였으며, 고온상태인 40℃ 조건하에서도 1000ppm의 CO₂ 시용은 30℃ 조건보다 광합성률은 낮았으나 그 값은 약 18.5μmolm^-2s^-1이였다. 슈퍼 도태랑(모모타로), 미니 찰 두 품종 모두 CO₂ 농도가 높을수록 항산화 효소인 Superoxide Dismutase 와 Peroxidase의 활성은 높았다. 미니찰 품종에서 CO₂ 농도와 온도변화에 따른 엽록소 형광 Fo의 변화양상을 조사하여 고온한계 온도를 추정한 결과 500ppm은 41℃, 1000ppm은 43℃였다.

• 한국환경과학회지
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• 제11권10호
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• pp.1023-1030
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• 2002

The effects on photosynthesis of NaCl(0, 0.2, 0.4, 0.6, 0.8 or 1.0 M) were examined in etiolated barley seedlings. Chlorophyll(Chl) a, Chl b and carotenoid contents, Chl a fluorescence and quenching coefficients of Chl fluorescence have been determined in the primary leaves of etiolated barley seedlings cultivated under low light(60 $\mu$㏖ $m^{-2}\;s^{-1}$). Chl a, b, and carotenoid contents were decreased remarkably in comparison with the control at 0.4 M NaCl. However, the value of Fo and Fv were decreased at 0.6 M NaCl and the ratio of Fv/Fm were deceased at 1.0 M NaCl. Chlorophyll synthesis was seriously inhibited from 0.4 M NaCl, and the photosynthetic electron transport system was inhibited from 0.6 M NaCl. Quantum of photosystem II reaction center was inhibited at 1.0 M NaCl. The effects of NaCl on the Chl content were raised in a 6 hrs, but the effects of NaCl on the value of Fo, Fv and Fv/Fm were raised in 30 hrs. The value of qP was decreased in comparison with the control at all concentrations, but there was a small change in the value qE. These results provide evidence that NaCl inhibited effects of various concentration of NaCl were inhibited quinone redox, however, proton gradient between thylakoid membranes was little damaged.

• 대한가정학회지
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• 제39권2호
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• pp.73-84
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• 2001

The purposes of this study were 1) to identify the effect of clothing benefit sought on fashion image sought and 2) to determine the effects of fashion image and benefit sought on purchase intention of Gal-ot. The data were collected via a self-administered questionnaire from 172 female tourist(20 to 50 ages) in Cheju and analyzed by factor analysis, stepwise multiple regression analysis and logistic regression analysis. Four factors of benefit sought were identified : Practicality/economic-value, aesthetics, reputation, and souvenir-value. Six factors of fashion image were found and labeled as: Sexy/feminine, wild/mannish, easy/simple, Cheju image, ecology and natural image. The effects of benefits sought(Practicality/economic-value, aesthetics, reputation and souvenir-value) on fashion image(Sexy/feminine, easy/simple, Cheju and natural image) were found. There were also significant effects of benefit sought(souvenir-value) and fashion image(Cheju image) on purchase intention of Gal-ot.