• 한국식생활문화학회지
• /
• 제14권5호
• /
• pp.455-460
• /
• 1999

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was $45{\sim}50^{\circ}C$ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at $40^{\circ},\;45^{\circ}$ and $50^{\circ}C$ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were $10^{4-7}/g$, but they decreased $10^{1-5}/g$ after 48 hrs. Histamine contents during preheating process at $40^{\circ}\;and\;45^{\circ}C$ were gradually increased, whereas at $50^{\circ}C$ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at $50^{\circ}C$ samples were lower level than that of $40^{\circ}\;and\;45^{\circ}C$ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.

• Asian-Australasian Journal of Animal Sciences
• /
• 제13권9호
• /
• pp.1210-1218
• /
• 2000

Four experiments were conducted to evaluate the effect of temperature and humidity on biochemical indices of Arbor Acres broilers at different weeks of age. The alkaline phosphatase (AKP), acid phosphatase (ACP), lactic dehydrogenase (LD), creatine kinase (CK), plasma glucose (Glu), calcium (Ca), potassium (K), chloride (Cl), urea nitrogen (UN), uric acid (UA), plasma thyroxin (T4), triiodothyronine (T3) and insulin levels were determined in all the four experiments. In experiment 1, the plasma Glu, LD and CK levels were increased by heat exposure ($35{^{\circ}C}$ and 35, 60, or 85% RH, 2 h) and this effect was aggravated by longer exposure (24 h). No significant changes (p>0.05) were found in Ca concentration, activity of AKP and ACP. In experiment 2, temperature (10, 20, 30, $33{^{\circ}C}$) had significant effect on the levels of K, Cl, UN, UA levels and the activity of LD (p<0.01), but had no significant influence on the activity of CK (p>0.05). The UN, UK and LD levels were elevated by low temperature $(10{^{\circ}C})$ (p<0.01), Cl content was increased by high temperature ($(33{^{\circ}C})$ (p<0.01), and K level was decreased by high ($(33{^{\circ}C})$ or low $(10{^{\circ}C})$ temperature and increased by medium temperature $(30{^{\circ}C})$ (p<0.01). The humidity (35, 85% RH) only had significant effect on Cl concentration which was decreased by high humidity (p<0.01). In experiment 3, the result showed that only the LD and CK activity were significantly increased (p<0.01) by high temperature (7, 24, 28, $32{^{\circ}C}$) or high humidity (35, 85% RH). Temperature and humidity had no significant effect on K, Cl, UA, UN and Glu levels (p>0.05). In experiment 4 (24, 27, 30, $33{^{\circ}C}$; 30, 45, 60, 75, 90% RH), plasma T3 level was declined by high temperature $(33{^{\circ}C})$, and this phenomena disappeared in birds under high temperature and high humidity environment. T4 concentration in plasma was not affected by temperature (p>0.05), but was increased by high or low humidity (p<0.01). Neither temperature nor humidity had significant effect on plasma insulin concentration (p>0.05). The results of the four experiments suggested that broilers at different growth periods might have different thermal requirements and would response differently to heat exposure. The plasma biochemical indices themselves had big variation; the reaction of the indices to thermal exposure treatment differed with the age of broilers. The big variation of biochemical indices themselves might cover the response of indices to temperature and humidity treatments.

• 한국재료학회지
• /
• 제27권11호
• /
• pp.577-582
• /
• 2017

Self-cleaning and photocatalytic $TiO_2$ thin films were prepared by a facile sol-gel method followed by spin coating using peroxo titanic acid as a precursor. The as-prepared thin films were heated at low temperature($110^{\circ}C$) and high temperature ($400^{\circ}C$). Thin films were characterized by X-ray diffraction(XRD), Field-emission scanning electron microscopy(FESEM), UV-Visible spectroscopy and water contact angle measurement. XRD analysis confirms the low crystallinity of thin films prepared at low temperature, while crystalline anatase phase was found the for high temperature thin film. The photocatalytic activity of thin films was studied by the photocatalytic degradation of methylene blue dye solution. Self-cleaning and photocatalytic performance of both low and high temperature thin films were compared.

• International journal of advanced smart convergence
• /
• 제7권2호
• /
• pp.38-46
• /
• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• 청정기술
• /
• 제26권4호
• /
• pp.286-292
• /
• 2020

본 연구는 Cu/CeO2-X 촉매의 저온 CO 산화 활성에 미치는 영향을 촉매의 구조적 특성, 반응 특성을 통해 확인하였다. 사용된 촉매는 습윤 함침법으로 제조되었으며, 각기 다른 소성온도(300~600 ℃)에서 형성된 CeO2 (지지체)를 이용하여 Cu (활성금속)를 담지함으로써 Cu/CeO2-X 촉매를 제조하였다. 제조된 Cu/CeO2-X 촉매는 저온 CO 산화 활성을 평가하였다. 125 ℃에서 Cu/CeO2_300 촉매는 90% 이상의 활성을 나타냈으며, CeO2의 소성온도가 증가됨에 따라 활성이 점차 감소하여, Cu/CeO2_600 촉매는 65%를 나타냈다. 다음으로 촉매의 물리/화학적 특성을 Raman, BET, XRD, H2-TPR, XPS 분석으로 확인하였다. XPS 분석 결과, CeO2-X의 소성온도가 낮을 수록 불안정한 Ce3+ 종(비 화학양론 종) 비율이 증가하였다. 증가된 Ce3+종은 Cu와 결합함으로 써 치환결합을 형성하였으며 Raman 분석의 CeO2 peak 변화와 H2-TPR 분석의 치환결합 구조의 환원 peak를 통해 확인하였다. 결과적으로 Cu와 CeO2의 치환 결합 형성은 촉매의 redox 특성 및 저온 CO 산화 활성을 증진시켰다고 판단된다.

• 한국식품영양학회지
• /
• 제30권3호
• /
• pp.568-577
• /
• 2017

Vegetables and fruits contain a great deal of vitamins, minerals, dietary fiber and phytochemicals. Therefore, healthconcious consumer prefer beverage made from fresh fruits and vegetables due to their health benefits. This study was conducted to investigate differences in nutritional composition and sensory characteristics of juices depending on the apparatus used: either a low-speed juicer or high-speed blender. All ingredients could be made into juice without addition of water using the low speed juicer. However, addition of water was necessary to produce juice with the high-speed blender. Phenol and flavonoid content, were higher in juice made with the low-speed juicer than that produced with the high-speed blender and were correlated with DPPH radical scavenging ability. Protease activity of pineapples juices was not significantly different for the two methods, but protease activity of kiwi juice was about 8 times higher in juice made with low-speed juicer than that made with the high-speed blender. SOD activity also tended to be higher in the juice made with low-speed juicer. The concentration of dissolved oxygen in the juice made with high-speed blender was higher than that of juice made with a low-speed juicer and was correlated with color change. In addition, the high-speed blender caused an increase juice temperature, but temperature was not changed during use of the low-speed juicer. The noise level of the low-speed juicer was low, but the high-speed blender had high noise intensity comparable to that of railway or aircraft noise. In the sensory evaluation of juice, juice made with the low-speed juicer was preferred over juice made with the high-speed blender. As a result, the overall quality of the juice produced using the low-speed juicer was superior.

• 전기학회논문지
• /
• 제64권8호
• /
• pp.1246-1250
• /
• 2015

The purpose of this paper is to investigate the autonomic nervous system activity in various ambient temperature situation. To evaluate autonomic function, we use the time domain analysis of heart rate variability. Electrocardiogram was recorded to derive heart rate variability in 3 different temperature room which temperature is controlled in 18℃(low), 25℃ (mid) and 38℃(high), respectively. Totally 22 subjects were participated in the experiment. The result shows that the time-domain variables such as AVNN, SDNN, SDSD, RMSSD, NN50, pNN50, NN20 and pNN20 show the significant difference between low and high temperature (p<0.01). However, these variables has no significance (p>0.05) between mid and high except on AVNN, RMSSD and pNN20. AVNN, RMSSD shows the highest significance (p<0.001) according to the various temperature environment.

• 한국축산식품학회지
• /
• 제40권3호
• /
• pp.415-425
• /
• 2020

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50℃ for 24 h, 55℃ for 5 h and at 60℃ and 70℃ for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50℃ for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat.

• Animal cells and systems
• /
• 제15권3호
• /
• pp.219-225
• /
• 2011

We studied oxidative stress in cinnamon clownfish exposed to hypoosmotic (35 psu ${\rightarrow}$ 17.5 psu and 17.5 psu with prolactin (PRL)) and low temperature ($28^{\circ}C{\rightarrow}24^{\circ}C$ and $20^{\circ}C$) conditions by measuring the expression and activity of Cu/Zn-superoxide dismutase (Cu/Zn-SOD), catalase (CAT), and glutathione peroxidase (GPX). The expression and activity of the antioxidant enzymes were significantly higher after the fish were exposed to $24^{\circ}C$, $20^{\circ}C$, and 17.5 psu, and expression was repressed by PRL treatment. Furthermore, we measured $H_2O_2$ and lipid peroxidation levels and found that they were significantly higher after exposure to the hypoosmotic and low-temperature environments. Additionally, we investigated changes in plasma AST and ALT levels after exposure to low temperature and hypoosmotic stress. These levels increased upon exposure of the clownfish to $24^{\circ}C$, $20^{\circ}C$, and 17.5 psu, but the levels of these parameters decreased in the 17.5 psu with PRL treatment during a salinity change. The results indicate that hypoosmotic and low-temperature conditions induce oxidative stress in cinnamon clownfish and that the parameters tested in this study may be indices of oxidative stress in the cinnamon clownfish.

• 한국약용작물학회지
• /
• 제17권6호
• /
• pp.407-411
• /
• 2009

Hepatoprotective and antioxidant activities of Acer mono and A. okamotoanum were compared after being extracted by low temperature and high pressure (LTHP) at 20 MPa and $60^{\circ}C$ for 15 minutes. Extraction yield of both A. mono and A. okamotoanum was increased about 40~43% by this extraction process. On scavenging activities, the bark of A. okamotoanum from this extraction process showed the highest activity as about 97%. This value was higher than that from conventional water extraction and A. mono extracts. Both of A. mono and A. okamotoanum showed high ability on nitrite scavenging, but decreasing tendency according to increasing of pH. On SOD-like test, A. okamotoanum had the highest activity as 46.28% at $1.0\;mg/m{\ell}$ concentration. A. okamotoanum extracted by LTHP also showed the highest activity as 197.38% in adding $1.0\;mg/m{\ell}$ concentration. Generally, the extracts from low temperature and high pressure extraction process are higher hepatoprotective and antioxidant activities than that from conventional water extraction. It can conclude that the bark of A. okamotoanum has better biological activities than other parts of A. mono.