• Food Science and Preservation
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• v.18 no.2
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• pp.266-270
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• 2011

The refined chaff liquid smoke purified by the second or third filtering, supplemented with Artemisia extract or Perillae folium extract was investigated by measuring antioxidant and antiatopic activities. In DPPH and FRAP assays, three kinds of chaff liquid smokes had potential in antioxidant activity. Additionally, we assessed for antiatopic activity by using C57BLl6 mice with stimulation of dinitrofluorobenzene and observed that their ear swelling was alleviated by various fractions. Overall, all of the chaff liquid smoke reduced the response of swelling on ear epidermis. Especially, refined chaff liquid smoke supplemented with Perillae folium extract was most active than any other fractions.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.215-215
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• 2017

The preference for domestic cereal crop of Setaria Italica has been increased with the recent interest in healthy foods. However, the productivity of Korean domestic produce, which has been decreasing due to the lack of cultivation technology and the low rate of mechanization during cultivation. Increase of germination ability will have a positive effect on the cultivation by reducing the labor of the manpower consuming and weeding work. Therefore, red light, ultrasonication, liquid priming and liquid smoke treatment that are effective for the germination of the seeds evaluated. The seeds of 1.4mm or more were used for the experiment. The priming solution used in the experiment was 1% $KH_2PO_4$ (74mM). During the priming, the light treated seeds at 2000 lux for 15, 30, 60 and 120 minutes. Ultrasonicationd treatment was performed for 5, 10, and 20 minutes at exposures of 60%, 80%, and 100% of ultrasound up to 21.6 kHz during priming. Light or ultrasound treated seeds transferred to priming treatment at $15^{\circ}C$ for 24 hours. The treatment of the liquid smoke was divided into the treatment of the liquid smoke alone and the treatment of the liquid smoke with the priming. The liquid smoke alone was diluted with distilled water without priming solution and the treatment of the liquid smoke was diluted with the salt priming solution. Both treatments were performed at 0.0%, 0.5%, 1.0%, 5.0%, and 10.0% of the liquid smoke (pH7) concentration at $15^{\circ}C$ for 6 hours. After each treatment, the seeds were dried to moisture content ranged 5-8% at $25^{\circ}C$ for 24 hours. All treatments showed better results than the non-treated control. Light treatment for 120 minutes improved for germination percentage (GP), Germination uniformity (GU) and heath seed percentage (HS). Ultrasonication treatment was most effective when treated with ultrasound at 21.6 kHz for 5 minutes in all germination characteristics. Ten % of the liquid smoke increase in 92% GP, 1.8 days MGT, $54%{\cdot}day^{-1}GR$, 0.76 GU and 88% HS comparing to non-treated control (72% GP, 2.3 days MGT, $45%{\cdot}day^{-1}GR$, 1.48 GU, and 63 % HS). This study showed that it is possible to obtain high germination by adding liquid smoke treatment to the seeds supplied to the farmers. The efficacy of light, ultrasonication, inorganic salt priming, and liquid smoke treatment on the seeds found in the experiment will be a positive alternative to labor force problems in the cultivation by improving germination.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.29-39
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• 2018

The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.1% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.1% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in pH, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.1% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference.

• Fire Science and Engineering
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• v.28 no.5
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• pp.64-70
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• 2014

The neural networks were able to be used by analyze fire source with the optical characteristics of smoke particles. The neural networks were learned the optical characteristics for three types test fire (paper, wood, flammable liquid). These test fires which were adopted in this study were also used to performance test of smoke detector according to UL268. A smoke chamber which was able to detect light extinction and scattering simultaneously was created. The optical characteristics of smoke particles were measured by the smoke chamber. And the results were used to input data for the neural networks. The neural networks distinguished the fire source accurately for paper fire, wood fire or flammable liquid fire. The neural networks distinguished accurately the combined fire source such as paper-wood fire, paper-flammable liquid fire or wood-flammable liquid fire.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.5
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• pp.89-94
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• 2013

The fire testing performed for smoke detector model approval in Korea tests only one kind of fire smoke. A photoelectric spot-type smoke detector using Mie scattering is affected by the wavelength of light beam and the particle diameter. According to UL (Underwriters Laboratories Inc.) 268 standard, this paper analyze the characteristic of the response for a photoelectric spot-type smoke detector on sale in Korea using various fire smokes. Probability that the response time is included in non-defective range is 100% in paper fire, 90% in wood fire and 75% in flammable liquid fire, 90% in wood fire and 75% in flammable liquid fire. According to the estimation for population mean of the response time choosing a confidence level of 99%, a maximum of 19% for wood fire and that of 38% for flammable liquid fire are defective. As the result of analysis of smoke particle, this paper is found that these results are caused by the smoke particles are wide variations in size or have very black.

• Journal of the Korea Safety Management & Science
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• v.18 no.1
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• pp.65-73
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• 2016

In this paper which was performed to bring public attention to the need for developing an photoelectric smoke detector that detects smokes emitted from diverse fire sources, it was confirmed that the photoelectric smoke detector may not respond to certain smoke types depending on the size and color of smoke particles. The test was performed on a photoelectric smoke detector which is being used generally for specific fire targets specified in UL268, including paper fire, wood fire and flammable liquid fire, while the actual response performance of the fire detector, as well as respective smoke particles collected from different fire source which were photographed with a SEM(Scanning electron microscope) were analyzed in the test for this study.

• Fire Science and Engineering
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• v.23 no.4
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• pp.98-103
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• 2009

In this paper, in order to analyze the response characteristics of the smoke detectors which is suitable with the residential fire detector, the paper fire and flammable liquid fire experiment came to be accomplished according to UL Standard for safety for smoke detector for fire alarm signaling systems, UL 268. Also Photoelectric smoke detector, the Analog smoke detector and the single station alarm device came to be used with the specimen and the response characteristics of the smoke detectors which follows in these two types(paper, flammable liquid) test fire came to be analyzed. As a result, according to test fire there was some difference to response characteristics of the smoke detectors.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.2
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• pp.77-84
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• 2004

The powder and liquid products of seasoned and smoked skipjack tuna (Euthynus pelamis) was manufactured by using small skipjack tuna (1-2 kg, 20-30 cm) captured in the East Sea, Korea. Smoking was done three times at $80^{\circ}C$ for 8 hrs to decrease the moisture content below $15\%.$ The seasoned and smoked skipjack tuna powder with liquid smoke showed the lower pH than the control. The pH, VBN, amino nitrogen content, and TBA value were increased slowly as storage period was increased at room temperature. Liquid smoke decreased the production of animo nitrogen and VBN. Vacuum packaging was efficient for inhibiting the deterioration and the microbial growth of the seasoned and smoked skipjack tuna powder product.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.235-239
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• 2001

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.