• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.113-125
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• 2004

Effect of microwave radiation on physico-chemical properties of cor'n starches was studied. Waxy com, com and high amylose com starches of varying moisture content(20～35%) were subjected to microwave processing(2450MHz) at $120^{\circ}$ and the experimental starch samples were examined by a X-ray diffractometry, rapid viscosity analyzer(RVA) and. with the samples in temperature was observed and the peaks of high amylose com starches at $2^{\circ}$=5.0, 15.0 and $23.0^{\circ}$, were disappeared indicating the melting of crystallines while those of com and waxy com had not changed. A change in gelatinization pattern was observed in the case of corn starches from type A with nearly no peak-viscosity and breakdown to type C. Except a decreased viscosity, no change was observed in those of waxy com starches.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.1
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• pp.35-40
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• 1983

This study was conducted to investigate the effect of some kinds of tree litters covered the soil surface on the germination, establishment, sward composition, and herbage production of the grasses sown by the oversowing method. The litters were leaves of Pinus rigida Miller, Quercus variabilis Blume, Larix leptolepis Gord, and Alnus hirsuta Rupr. The results obtained were as follows; 1. In the Petri dish, germination was affected by grass species and kinds of litters, especially the percolate from Pinus litter seriously suppressed the early germination of small size seeds such as ladino clover and timothy. 2. In the pot, establishment was slightly suppressed in ladino and timothy by the percolate from Pinus litter, while in others it was decreased relatively. 3. Among the 6 species investigated, the small size seeds of ladino clover and timothy and the large size seeds of red clover, they could be early put into the litter spaces and established well. 4. In Larix litter, the establishment percentage of all species were decreased seriously owing to low moisture retention capacity. 5. Grass height and root length were different in kinds of litters and species. 6. The percentages of establishment on each surface treatments of burning, treading, raking, and the control under Quercus tree were 36, 46, 37, and 31%, respectively. 7. The sward percentage of oversown grasses and legumes was 57.8% in burning, 70.9% in treading, 59.6% in raking, and 54.0% in the control. 8. Treading treatment was most effective to destroy existing vegetation and improve soil-seed contact when oversowing and showed the best result. 9. Yield of dry matter per unit area in treading treatment was higher (p<0.05) than those of the other treatments. The above experimental results suggest the importance of direct oversowing on the litters in the mountainous land and forest land.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

• Journal of Korean Society of Forest Science
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• v.107 no.1
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• pp.71-80
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• 2018

The effect of $SO_2$ treated pads (Sodium metabisulphate 0, 0.5, 1.0, 2.0 g/kg) on the quality of dried persimmons and dried persimmons slices were investigated. The $SO_2$ treated pads did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons and dried persimmons slices. The color change (${\Delta}E$) of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=6.0, 6.2) in control, whereas that was the lowest (value=4.8, 4.7) under $SO_2$ pad 2.0 g/kg condition, respectively. When we measured the browning degree of dried persimmons, they showed O.D. 0.65, 0.57, 0.29, and 0.18 in serial dilution treated pads with $SO_2$ pad 0, 0.5, 1.0, and 2.0 g/kg. The browning degree data from aforementioned dried persimmons after 8 weeks was similar to that from dried persimmons slices. The decay rate of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=33.3%, 36.7%) in control, whereas that was the lowest (value=3.3%, 6.7%) under $SO_2$ pad 2.0 g/kg condition, respectively. The concentration of residual $SO_2$ in dried persimmons and dried persimmons slices were detected within a safe range of 15.3~30.0 ppm. Therefore, the shelf-life of dried persimmons and dried persimmons slices were lengthened in $SO_2$ treated pads (especially in $SO_2$ pad 2.0 g/kg) for inhibiting of browning and decay.

• Journal of Bio-Environment Control
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• v.26 no.1
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• pp.43-48
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• 2017

This experiment was conducted to test the suitability of various organic materials in order to reduce the use dependence of peatmoss as a soil pH regulator and to examine the effect of soil organic matter supply. A 2-year old northern-highbush blueberry (Vaccinium corymbosum L.) 'Duke' plants were planted in the field at $2.0m{\times}2.5m$ spacing in spring. Before planting, organic materials were incorporated into the soil including the planting hole at 20 liter per plant, as the following mixtures: peatmoss only (20 L), peatmoss (10 L) + pine needle (10 L, PN), peatmoss (10 L) + rice hull (10 L, RH), and peatmoss (10 L) + sawdust (10 L, SD). The pH of organic materials was lowest in peatmoss (pH 4.3), followed by PN (pH 4.8), SD (pH 5.7) and RH (pH 7.8). Soil pH measured right after planting ranged from 5.3 to 5.9 and was lower in PM only and PM + PN than PM + RH and SD treatments. In the third year, the pH lowered to the range of 4.2 to 4.5, with PM and PM + PN still maintaining lower values. The early growth was good in the mixed treatment of PM and PN, and the plant height and width and the number of new shoots were good in the PM treatment. Soil water content was maintained highest in PM + PN, followed by PM, PM + SD and PM + RH. Vegetative growth was maintained better in PM and PM + PN, and the number of flower cluster and yield were also slightly higher in those treatments while mean fruit weight was similar among all treatments. Fruit quality indices such as total soluble solids, titratable acidity and firmness were not affected.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.57-63
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• 2006

This study was conducted to investigate the effect of ventilating system of environmental controlled broiler house on broiler production. Three hundred eighty four broiler chicks (Hubbard, mean live weight of $44.5{\pm}2.0g/bird$) were reared for 2 wk. The results of the present study were summarized as follows : 1. Ammonia gas production was lower in the second and the third floors of cages compared with first floor of cages 13.5 and 13.5 vs 14.6 ppm, respectively). The observations of ammonia production in the morning and afternoon were similar. The production of carbon dioxide was not different between morning and afternoon, but it was tended to decrease in the forth floor of cages due to a fresh air 2. A wind velocity in the enclosed house was similar across lower, middle and upper section (0.57m/sec, 0.22m/sec and 0.04msec, respectively). In order to maintain an optimal air flow velocity in the cages, the duct entrance was punched, and then the air flow was full-round in the overall space in the cage. 3. Daily liveweight gain, feed intakes, and feed efficiency were not significant differences among treatments during whole experimental period (P>0.05). Therefore, the present results showed that temperature, moisture and atmosphere controlling were desirable, and air flew evenly in the cage.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.120-132
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• 1984

In order to clarify the effect of the fish meat hydrolysate on the growth of lactic acid bacteria(Str. lactis, Str. thermophibus, L. bulgaricus, L. acidophilus, and L. helveticus), the optimum conditions for hydrolyzing the fish meat were examined, and changes of the acid production, viable cell count of lactic acid bacteria and the charge of pH of the culture medium by addition of the fish meat hydrolysate were tested. The results were as follows: 1. When the hydrolysis of back muscle of mackerel was proceeded at $50^{\circ}C$ and at pH 8, for 48 hours adding 6% pancreatin of the protein content in the substrate, the best result was obtained. 2. The composition of the fish meat hydrolysate were 53.6% moisture, 32.4% protein, 1.0% fat, 10.7% carbohydrate, and 3.2% ash. 3. Above 0.1% of the fish meat hydrolysate in the culture medium, the acidity of the culture medium by Sir. lactis and Str. thermophilus were increased remarkably. The acidity of the culture medium by L. acidophilus and L. helveticus were increased in above 0.2% fish meat hydrolysate in the culture medium. but L. bulgaricus was not effected by the fish meat hydrolysate. 4. The pH of the culture medium during incubating Str. laclis and Sir. thermophilus failed obviously by adding the fish meat hydrolysate. But in the cases of L. bulgaricus, L. acidophilus, and L. helveticus, the pH were not changed clearly. 5. The viable cell count in all bacterial strains tested here were elevated by increasing the concentration of the fish meat hydrolysate.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.1
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• pp.109-120
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• 2014

In this study, the extracts of Inula britannica var. chinensis (I. britannica) flower were extracted at three different temperatures (room temperature, $45^{\circ}C$, and $65^{\circ}C$) and their anti-aging effects were studied. Before investigating anti-aging effects of the extracts, their cytotoxicity was tested on B16F10, Hs683, and HaCaT cells. All extracts showed no cytotoxicity at the concentration less than 0.1% (v/v). Melanin synthesis inhibitory activities in B16F10 cells and reverse transcriptase polymerase chain reaction (RT-PCR) in Hs683 and HaCaT cells were used to see their anti-aging effects. The room temperature extract at 0.1% showed 24.5% melanin synthesis inhibition, which was better than the $45^{\circ}C$ and $65^{\circ}C$ extracts. In addition, expression rates of the room temperature extract at 0.1% on HAS-1, HAS-2, and HAS-3 related to hyaluronan synthase genes were 123.3%, 137.8%, 133.2%, respectively. which were higher than reference material of L-ascorbic acid. Expression rates of the $45^{\circ}C$ extract at 0.1% on TNF-${\alpha}$, COX-2, and IL-$1{\alpha}$, which are inflammatory related genes, was suppressed to 30.3%, 12.8%, 25.7%, respectively. It was better in anti-in flammatory effect than the room temperature and $65^{\circ}C$ extracts. As results, we showed that I. britannica var. chinensis flower extarcts decreased melanin production and expression of inflammatory related genes and increased the expression rate of hyaluronan synthase genes. Thus, it is believed that the extracts affect anti-aging effects of skin through whitening, moisturizing, and anti-inflammatory processes and could be applicable to cosmetics as a functional cosmetic ingredient.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.77-85
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• 2014

This study was conducted to investigate the effect of duck and pork meat mixing ratio on quality characteristics of emulsion type sausage at $4^{\circ}C$ during 5 weeks. Treatments on the basis of the meat content were subjected to 100% duck meat (T1), 100% pork meat (T2), 50% duck meat + 50% pork meat (T3), 40% duck meat + 60% pork meat (T4), and 30% duck meat + 70% pork meat (T5). The moisture content was significantly (p<0.05) higher in TI sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments. Crude protein and fat content were significantly (p<0.05) higher in T2 sample compared to the other treatments. CIE $L^*$value was significantly (p<0.05) lower in T1 sample than those of other treatments until 5 weeks of cold storage. CIE $a^*$value was significantly (p<0.05) higher in T1 sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments until 5 weeks of cold storage. Hardness was significantly (p<0.05) higher in T4 sample compared to the other treatments during all cold storage. Cohesiveness was significantly (p<0.05) higher in T5 sample compared to the other treatments until 2 weeks of cold storage. The results of sensory evaluation showed that the meat flavor, taste and texture were significantly (p<0.05) lower in T5 sample compared to the other treatments whereas no difference among treatments except T5 sample. Overall acceptability was significantly (p<0.05) lower in T5 sample compared to the other treatments. Therefore, these results suggested that the ratio of 40% duck meat and 60% pork meat is appropriate levels for hardness and palatability when manufacturing emulsion type sausage with duck meat.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.