• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 1998.10a
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• pp.83-92
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• 1998

오존 경보제와 예보제의 실시가 오존 오염에 관한 일반인의 관심을 증폭시키는 중요한 계기가 되었음에도 우리 연구계와 정책 당국의 대응은 이에 훨씬 못미치고 있다. 1990년 이래 학회지 관련 논문 편수는 연간 1∼3편에 그치고 있고, 다른 이차오염 현상과 달리 정책 당국은 여전히 지원을 고려하지 않고 있다. 오존 연구가 뿌리를 내리지 못한 가운데 강행된 경보제와 예보제의 와중에 책임을 떠맡은 지방자치단체는 조급하게 노련한 예보 모델을 찾고 있고 충분한 검토도 없이 외국의 사례에서 대책을 구하고 있다. 논란이 되고 있는 오존 예보의 부정확성은 모델 선택의 문제가 아니라 모델 이용이 잘못된 때문이다. 현재 오존 대책의 일환으로 검토되고 있는 차량 부제 실시와 같은 단기 대책은 역효과를 낼 수 있다는 연구결과도 있다. 선진국의 오존 연구는 도시 규모에서 지역 규모로 확대되고 있고, 구츰 등 액상반응의 효과 규명과 1 kin 이하 미세 변화 모델링이 시도되고 있고, 지구 단위 대류권 실험의 일환으로 태평양 상공의 오존과 오존 전구물질의 대기화학이 조사되고 있다. 우리는 우선 우리의 오존 문제를 정확히 이해하도록 노력하여야 한다 합리적 계획 아래 체계적으로 접근하여 갈 때 당장은 아니지만 우리의 오존에 대한 이해가 깊어갈수록 예보의 정확성은 향상될 수 있다. 많은 비용과 노력이 필요한 오존 대책의 시행은 충분히 신중하여야 한다. 서울과 같은 대도시라면 적합한 수치모델을 구비하여 효과를 점검할 수 있어야 한다. 일부에서는 예보의 정확성을 높일 수 있는 방안의 하나로 수치모델 이용을 거론하고 있으나 수치모델은 매일의 예보와 같이 일상적 목적을 위하여 사용될 수 있는 모델이 아니며, 현재와 같이 기초가 갖추어져 있지 않은 상황에서는 더욱 그러하다. 정상적 모델 이용이 가능할 수 있도록 배출원 자료 체계를 갖추어야 하고, 서을 등 특징적 지역에 대하여서는 집중적 현장 조사를 실시하여야 한다.3)와 NAS(National Academy of Sciences, 1983), 미국에서 발행되는 정부 지침서 (Federal Register)에 고시된 내용 등을 토대로 하였다. 연구는 당면현실로 다가온 정보화 및 세계화의 기업환경에서 예견되는 몰입(committment)의 약화에 대한 치유방안으로서, 정보화된 경영모의게임의 기업 교육훈련 시스템(Business Training System)으로의 발전 가능성을 제시한다 하겠다.암시하며, 따라서 우리 교육문화에 맞는 재택수업 형태의 개발이 시급함을 제시한다고 하겠다.column density of HCaN is (1-3):n1014cm-2. Column density at distant position from MD5 is larger than that in the (:entral region. We have deduced that this hot-core has a mass of 10sR1 which i:s about an order of magnitude larger those obtained by previous studies.previous studies.업순서들의 상관관계를 고려하여 보다 개선된 해를 구하기 위한 연구가 요구된다. 또한, 준비작업비용을 발생시키는 작업장의 작업순서결정에 대해서도 연구를 행하여, 보완작업비용과 준비비용을 고려한 GMMAL 작업순서문제를 해결하기 위한 연구가 수행되어야 할 것이다.로 이루어 져야 할 것이다.태를 보다 효율적으로 증진시킬 수 있는 대안이 마련되어져야 한다고 사료된다.$\ulcorner$순응$\lrcorner$의 범위를 벗어나지 않는다. 그렇기 때문에도 $\ulcorner$순응$\lrcorner$과 $\ulcorner$표현$\lrcorner$의 성격과 형태를 외형상으로 더욱이 공간

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.542-547
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• 1998

In order to study bread properties utilizing extracts of pine needle, various mixing percentage were applied to select appropriate ratio between water and extracts. Dough pH, dough pH after first fermentation, dough volume, bread volume and baking loss rate were tested to investigate bread properties after adding extracts of pine needle to bread. The results were summarized as follows; The effects of extracts percentage on pH value of dough according to preparation method were the lowest in the method of hot air drying of pine needle powder. After first fermentation, dough pH was tended to have a the same tendency as above. Dough volume and bread volume were tended to be increased as extracts percentage of pine needle were increased. The percentage of baking loss tended to be a little increased as addition level of extracts was increased. Strength of hardness were increased as storage time passed away. In conclusion, the taste and texture of bread were tended to be decreased as storage time goes, but the strength of pine needle flavour were tended to be increased as addition level of extracts were increased, irrespective of preparation method.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.615-623
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• 1998

The garlic juices were extracted and concentrated by heating at $90^{\circ}C$, by using a rotary vacuum evaporator at $45^{\circ}C$, or by freezing at $-50^{\circ}C$ until the volume was reduced to 70% of the original volume. The concentrated juices were kept at $4^{\circ}C\;or\;25^{\circ}C$ for 60 days and the changes of bacteria and color were monitored every 10 days. Flavors of the raw garlic juices, concentrated garlic juices, and garlic powder by hot-air drying were analyzed monthly using GC and GC/MS. The CFUs/mL of mesophilic and psychrotrophic bacteria in the garlic juice concentrated at $90^{\circ}C$ were lower about 1 to 2 log cycles than those of other concentrated juices. Hunter L, a, and b values in the raw garlic raw juice and the juice concentrated at $-50^{\circ}C$ significantly increased at the beginning of storage, in particular, when they were stored at $25^{\circ}C$. The garlic juice concentrated at $45^{\circ}C$ showed relatively low L value but the juice concentrated at $90^{\circ}C$ showed high a value. The main peaks in chromatograms of volatile components identified by GC/MS were 3,3'-thiobis-1-propene, di-2-propenyl disulfide, 3-(methylthio)-1-propene in the raw garlic juice and the concentrated juices, and the juices concentrated at $45^{\circ}C\;or\;-50^{\circ}C$ showed relatively high preservation of garlic flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.921-925
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• 2007

In order to optimize microbial safety and preservation in quality retention of rice flour, commercial hot-air dry (HT, 65/15 min) and microwave dry (MT, 700 watt/30 sec) treatments were developed, and in this study, natural microflora present in rice flour exposed to different storage temperature and periods were monitored. Changes in color (E) appeared to be less on the MT rice flour than on the rice flour. Effectiveness of the MT treatment showed reduction rates for total aerobic bacteria (2.62 log CFU/g), yeasts, and molds (0.37 log CFU/g). Total aerobic bacteria showed similar growth patterns of all the treatments during storage; however, the MT treatment inhibited the growth of this organism in rice flour. In conclusion, the MT treatment was found to be a suitable drying method to substitute the HT treatment in terms of quality of rice flour and microbial safety.

• Journal of the Korea Concrete Institute
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• v.23 no.3
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• pp.347-352
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• 2011

When concrete is worked in cold weather, the methods of using hot air, water and aggregate heating, accelerators are used to prevent early frosting and to improve early strength. But these methods raise problems such as implementation difficulty, high cost, and energy losses. Among the available cold weathering methods, accelerator method is the most economical but with the drawbacks of rapid setting and insufficient workability in the initial hydration stage. Therefore, the tablet method usually used for pharmaceutical field was applied to the accelerator method to compare the controlled reaction time of the new and old accelerator method. Based on the test results, physical and mechanical properties of concrete were tested and the possibility of delaying initial reactions to increase the total reaction time was evaluated. The results showed that when both accelerators and tablet were used, setting-time decreased. Physical properties of concrete were optimal for tablet 0.5% and 1.0%. Also, accelerator 0.5%, tablet 0.5% and 1.0% showed good early strengths.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.247-254
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• 1989

In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health. This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil. As starting materials, commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils. Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the heated oil, these values were restored to that of initial levels. On the other hand, content of polar components in the heated oil were directly related to the heating time. This result showed that polar compounds may be a clear indicator of used oils. Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.176-187
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• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.222-229
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• 2007

Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming $90{\sim}95^{\circ}C$ for $1{\sim}3\;hr$ followed by hot air-drying at $50^{\circ}C$ for $36{\sim}48\;hr$, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, $Rg_1$, Re (representative ginsenosides in fresh ginseng) decreased, but those of $Rg_2$, $Rh_1$, $Rg_3$ (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.

• Food Science and Preservation
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• v.9 no.4
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• pp.380-384
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• 2002

This study has been carried out to investigate the composition of fatty Acids, organic acids, minerals, vitamin C, total phenolics and saponin in 30$\^{C}$ hot air dried powder of main and lateral root of Acorus calamus L. Major saturated fatty acids were identified caprylic acid, pentadecanoic acid, stearic acid and heneicosanoic acid, etc.. Content of caprylic acid in main and lateral root were 28.35% and 31.44%. Unsaturated fatty acids such as linoleic acid, palmitoeic acid and linoleic acid was highly contented, linoleic acid was highest contented 25.55% in main root and 23.43% in lateral root. Succinic acid was the most abundant organic acid of root content of main and lateral root were 2,790 mg% and 2,630 mg%. Potassium was found to be the mon predominant mineral in root, followed by calcium, phosphorus and magnesium, in a order. Contents of potassium in main and lateral root account for 194 mg% and 454 mg%, respectively. Contents of these minerals in lateral root were higher value than that in main root. Contents of ascorbic acid and total phenolics were 113.8 $\mu\textrm{g}$/g and 463 mg％ in main root, 125.1 $\mu\textrm{g}$/g and 474 mg% in lateral root, respectively. Crude saponin content of main and lateral mot were high level amount, 2.51 ％ and 3.39 %.