• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.7
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• pp.928-936
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• 1999

The electronic refrigerating kimchi jar operates with a low noise because it contains no compressor but it consumes more energy than that of an refrigerator with compressor. In this paper, the heat flow characteristics and cooling performance of an electronic refrigerating kimchi jar are studied by means of experiments. When the storage temperature is kept in a range of $-5.7^{\circ}C$ to $4.1^{\circ}C$. in the case of three ambient temperatures; $12.7^{\circ}C$, $22.3^{\circ}C$ and $32.2^{\circ}C$, the cooling performance of $20{\ell}$ kimchi jar is investigated. The experiments show that the temperature difference that exists between kimchi jar and its ambient provides a measure of the coefficient of performance of kimchi jar. It is also found that ratio of net pumping heat to the heat pumping rate of thermoelectric module is independent of the temperature difference.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.289-292
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• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• Korean Journal of Rural Living Science
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• v.5 no.1
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• pp.9-17
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• 1994

In order to survey on utilization of Kimchi, fermented vegetable food in korean families, 439 households in Kyunggi province were investigated. The results are as follows ; 1. 99% of housewives served at least 1 or more kinds of Kimchi every meal. 2. 45% of wives answered Kimchi serving was always necessary but same answered children were only 34%. 3. The taste of Kimchi was decided according to husbands(47%) in family. 4. The Kimchi preparing method was learned from their mother(65%). 5. The main kind of Kimchi was chinese cabbage Kimchi all the year round, and 88% of the subjects answered that the variety of Kimchi was different with season. 6. Almost all housewives(99%) prepared Kimchang Kimchi and 97% of subjects made 3 kinds. 7. In quantitative order, the main sorts of Kimchang Kimchi were chinese cabbage Kimchi, Dong chimee, Chonggak Kimchi and baik Kimchi. 8. The period of Kimchang Kimchi use was form Nov. to next year march(36%), and only 11% of them prepared suitable. But the excess amount of Kimchi applied other dishes and 8% of them discarded the remaining. 9. The Kimchang Kimch was kept underground(51%) and laying outdoor using Kimchang jar(32%). It was different with style of shelter.

• Journal of Microbiology and Biotechnology
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• v.27 no.5
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• pp.947-955
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• 2017

Herbicidin A is a potent herbicide against dicotyledonous plants as well as an antibiotic against phytopathogens. In this study, fermentation parameters for herbicidin A production in submerged culture of Streptomyces scopuliridis M40 were investigated. The herbicidin A concentration varied with the C/N ratio. High C/N ratios (>4) resulted in a herbicidin A production of more than 900 mg/l, whereas maximally 600 mg/l was obtained at ratios between 1 and 3.5. In 5-L batch fermentation, there was a positive correlation between the oxygen uptake rate (OUR) and herbicidin A production. Once the OUR increased, the substrate consumption rate increased, leading to an increase in volumetric productivity. Mechanical shear force affected the hyphal morphology and OUR. When the medium value of hyphal size ranged from 150 to $180{\mu}m$, high volumetric production of herbicidin A was obtained with OUR values >137mg $O_2/l{\cdot}h$. The highest herbicidin A concentration of 956.6 mg/l was obtained at 500 rpm, and coincided with the highest relative abundance of hyphae of $100-200{\mu}m$ length and the highest OUR during cultivation. Based on a constant impeller tip speed, which affects hyphal morphology, herbicidin A production was successfully scaled up from a 5-L jar to a 500-L pilot vessel.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.644-649
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• 1998

To investigate the fermentation characteristics of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C$ and $4{\pm}1^{\circ}C$, pH, total acid, total microbes, lactic acid bacteria cell count, dissolved $CO_2$content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at $4{\pm}1^{\circ}C$. Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C\;and\;4{\pm}1^{\circ}C$ were as follows: pH and total acid content of Kimchi which was stored at $17{\pm}1^{\circ}C$ for 4 days were almost same as those of Kimchi at $4{\pm}1^{\circ}C$ for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at $17{\pm}1^{\circ}C$ for 2 days and at $4{\pm}1^{\circ}C\;for\;9\;days\;were\;1.5{\times}10^9\;cells/mL\;and\;6.3{\times}10^8\;cells/mL,\;2.0{\times}10^8\;cells/mL\;and\;8.7{\times}10^7\;cells/mL$, respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to $17^{\circ}C\;and\;4^{\circ}C$ from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1094-1097
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• 2007

Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.971-976
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• 2002

Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15$^{\circ}C$ was 4.10 at 3 days, while the pH of kakdugi fermented at $0^{\circ}C$ was 4.03 at 18 days. The acidity of kakdugi fermented at $0^{\circ}C$ very slowly increased compared to that of the kakdugi fermented at 15$^{\circ}C$, 1$0^{\circ}C$ or 5$^{\circ}C$. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15$^{\circ}C$, 7 days at 1$0^{\circ}C$, 18 days at 5$^{\circ}C$ and 30 days at $0^{\circ}C$. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at $0^{\circ}C$ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at $0^{\circ}C$. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 1$0^{\circ}C$ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)$_2$ Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)$_2$ pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at $0^{\circ}C$ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.653-664
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• 2007

This study intends to consider about the food culture during the latterly Chosun Dynasty through the genre paintings which are depicted realistically about the total food life figures for example not only the foods, but also that people who eat and drink the food and eating implements, eating methods. There are 9 pieces of works Kim hong-do's which are the best appraisal on the incorporated Korean emotion and on the real life of general public. Those are selected for this study's characteristics through the literature consideration. The characteristics of the tableware pottery and food culture are following things. The first is a white porcelain's development and popularization. In the latterly Chosun Dynasty period, the development of the agriculture and commerce made been connected to the affluent food cultures, these made increase the porcelain's use of upper classes and these made been connected to the development of the porcelain's cultures. The second is the development of various pottery with a dark brown glaze manufactures. The development of agriculture and economy power made bring the development of the kinds of sauces and Kimchi culture with an inflow of foreign crops and these made making the large an earthenware pot or jar which could store something during the long time. The third is the development of the small dining table on the eating the bread of idleness. In the Chosun dynasty period, the food style was been unified to he eating the bread of idleness and been lowered. These made developed of various small dining table through the underfloor heating system's generalization. The fourth is the development of the spoon with the soup culture. It is the East Asia called that the spoon culture boundary, this show the characteristic that we use the spoon mainly compare with another countries. Finally, it is universal use of the fixed quantitative implements. They could live quantitative life with the scales which are jar of soy sauce, liquor jug, jar, scoop leading a set of tableware.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.463-476
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• 2016

Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.