• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.585-595
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• 2023

This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 ㎍/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.

• Journal of the Korean Wood Science and Technology
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• v.29 no.3
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• pp.47-58
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• 2001

For finding both ways of recycling the wood and plastic wastes and solving the problem of free formaldehyde gas emission through manufacturing wood particle-polypropylene fiber composite board without addition of formaldehyde-based thermosetting resin adhesive, control particleboards and nonwoven web composite boards from wood particle and polypropylene fiber formulation of 50 : 50, 60 : 40, and 70 : 30 were manufactured at density levels of 0.5, 0.6, 0.7, and 0.8 g/$cm^3$, and were tested both in the physical and mechanical properties according to ASTM D 1037-93. In the physical properties, control particleboard had significantly higher moisture content than composite board. In composite board, moisture content decreased with the increase of target density only in the board with higher content of polypropylene fiber and also appeared to increase with the increase of wood particle content at a given target density. Control particleboard showed significantly greater water absorption than composite board and its water absorption decreased with the increase of target density. In composite board, water absorption decreased with the increase of target density at a given formulation but increased with the increase of wood particle content at a given target density. After 2 and 24 hours immersion, control particleboard was significantly higher in thickness swelling than composite board and its thickness swelling increased with the increase of target density. In composite board, thickness swelling did not vary significantly with the target density at a given formulation but its thickness swelling increased as wood particle content increased at a given target density. Static bending MOR and MOE under dry and wet conditions increased with the increase of target density at a given formulation of wood particle and polypropylene fiber. Especially, the MOR and MOE under wet condition were considerably larger in composite board than in control particleboard. In general, composite board showed superior bending strength properties to control particleboard, And the composite board made from wood particle and polypropylene fiber formulation of 50 : 50 at target density of 0.8 g/$cm^3$ exhibited the greatest bending strength properties. Though problems in uniform mixing and strong binding of wood particle with polypropylene fiber are unavoidable due to their extremely different shape and polarity, wood particle-polypropylene fiber composite boards with higher performance, as a potential substitute for the commercial particleboards, could be made just by controlling processing variables.

• Journal of Sensor Science and Technology
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• v.7 no.4
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• pp.254-262
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• 1998

Multilayer Langmuir-Blodgett (LB) films coated on quartz crystal microbalance (QCM) of octa-substituted metallophhtalocyanines ($MPc(OEH)_8$, M = Cu, Co, and Sn) and dihydrogen phthalocyanines ($H_2Pc(OEH)_8$) were used to quantify $NO_2$ concentrations. They were exposed to various concentrations of $NO_2$ in dry $N_2$. Among the four phthalocyanines we tested, the metal-free $H_2Pc(OEH)_8$ was observed to be most sensitive to $NO_2$. However, its LB film showed a partially irreversible behavior, that is part of the frequency change due to $NO_2$ adsorption could not be recovered even after purging with pure $N_2$ gas for an extended period. Examining the spectra of NMR and FTIR revealed fact that the irreversible portion of frequency change was due to ether groups in the linkage between side chains and the Pc unit. In order to remove the effect of such initial deactivation, on $NO_2$ quantification experiment, a freshly fabricated LB film was treated at a high concentration of $NO_2$ so that the ether sites were saturated. A pretreated LB film showed a reproducible performance for repeated uses. The $CuPc(OEH)_8$ LB film showed a satisfactory sensing performance down to as low as 4 ppm. For the $H_2Pc(OEH)_8$ LB film, the lower detection limit was found to be 35ppb of $NO_2$. In order to make the experimental condition more realistic, the carrier gas, dry nitrogen, was replaced by air. It was observed that the presence of oxygen, a weak electron acceptor, reduced the sensitivity and thus increased the sensing limit to hundreds of ppb. Results of experiments with moisture added showed that the interference of moisture was quite severe.

• Food Science and Preservation
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• v.22 no.2
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• pp.159-166
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• 2015

This study was carried out to compare the storage characteristics of watermelon (Citrullus lanatus) before and after removing the T-shaped stalk. For the investigation of the physiochemical properties of the watermelo, the watermelaon was stored at room temperature and $7^{\circ}C$, respectively. The average weight of the watermelon (7.8 kg) decreased by 0.6~0.7% at $7^{\circ}C$ and by 1.9~2% at room temperature during the storage period of 30 days. The hardness of watermelon reduced from 755 g to 542~549 g at room temperature for 30 days. However, the existence of T-shape stalk did not significantly affect on their weight and hardness. In addition, the pH, total acid content, and inner moisture of the watermelon were not significantly changed during the storage periods while the soluble solid at room temperature was significantly decreased from $11.3^{\circ}Brix$ to $9.3^{\circ}Brix$ after 30 days of storage. The internal redness of the watermelon decreased from 36.7 to 31.7~33.6. The total amount of its free sugar was increased from the original amount (8,133 mg/100 g) and then decreased. However, the stalk did not significantly affect on the amount of total free sugar under the same storage condition, too. Thus, there was no significant difference between the results of leaving the T-shaped stalk and removing it after harvesting the watermelon.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.173-178
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• 2012

The water extract of the fermented $Rhus$ $verniciflua$ stem bark (FRVSB) was prepared by hot water extracting at $100^{\circ}C$ for 8 h. The urushiol content of the FRVSB water extract was determined by HPLC. The urushiol was not contained in FRVSB water extract, whereas $Rhus$ $verniciflua$ stem bark (RVSB) water extract contained 3.4 mg%. At the lab scale size, suitable water extraction condition for a total solid, polyphenol and flavonoid from FRVSB was at over $100^{\circ}C$ for 6-8 h. The total solid contents was reduced in pilot scale processing system, with 5.7% of the extraction yield. The proximate composition (%) of FRVSB water extract obtained from industrial installation was moisture 4.34, crude fat 1.69, crude protein 10.21, and crude ash 15.80. Gallic acid (1,090.5 mg%) was the most abundant compound in phenolic acids, while fisetin (135.7 mg%) was the predominant flavonoid. The free sugar content was mannitol of 3.48%, glycerol of 0.19%, and glucose of 0.19%. Alanine (244 ppm), serine (231 ppm), and leucine (218 ppm) were predominant amino acids.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.309-321
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• 2002

In this study, the characteristics of Jeung-pyun hatter were investigated by wine yeast. The processing conditions were optimized by physicochemical characterization including pH, volume, reduced sugar. The effect of yeast concentration, moisture content on the fermentation time and temperature were investigated in view of improving productivity. It was found that the volume was increased at maximum state when the fermentation was carried out at 35 $^{\circ}C$ with 0.1% yeast concentration 60% of moisture. The quality of Jeung-Pyun was most preferable in the condition of 0.1% wine yeast(Pasteur Red) for 8 hrs at 35$^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Journal of Ginseng Research
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• v.4 no.2
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• pp.197-221
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• 1980

Habitat observation, cultural experience of old and present plantation, weather factors in relation to crop stand and water physiology of root and leaf were reviewed. According to habitat observation ginseng plants love water but plate wit talus well grow at drained place with high moisture content in air and soil while ginseng plants were not found in dry or wet place. According to cultivation experience ginseng plants require abundant water in nursery and main field but most old planters believe that ginseng plaints are draught-loving thus require little water. The experience that rain especially in summer i.e unfavorable might be due to mechanical damage of leaves arid leaf disease infection, or severe leaf fall which is caused by high air temperature and coinsided with rain. According to crop stand observation in relation to weather factors abunsant water increased each root weight but decreased total yield indicating tile increase of missing root rate. Rain in summer was unfavorable too. Though rain in June was favorable for high yield general experience that cloudy day and rain were unfavorable might be due to low light intensity under shade. Present leading planters also do loot consider the importance of water in main field. Water content is higher in top than in root and highest in central portion of root and in stem of top. For seedling the heavier the weight of root is tile higher the water content while it reveries from two years old. Water potential of intact root appeared to be -2.89 bar suggesting high sensitivity to water environment. Under water stress water content severly decreased only in leaf. Water content of leaf appeared to be 78% for optimum, below 72% for functional damage and 68% for perm anent wilting. Transpiration or curs Principally through stomata in lower side of leaf thus contribution of upper side transpiration decreased with the increase of intensity. Transpiration is greater in the leaves grown under high light intensity. Thus water content is lower with high light inte nsity under field condition indicating that light is probable cause of water stress in field. Transpiration reached maximum at 10K1ut The decrease of transpiration at higher temperature seems to be due to the decrease of stomata aperture caused by water stress. Severe decrease of photosynthesis under water stress seems to be principally due to functional damage which is not caused by high temperature and Partly due to poor CO2 supply. Water potential of leaf appeared to be -16.8 bar suggesting weakness in draught tolerance. Ginseng leaves absorb water under high humidity. Water free space of leaf disc is %mailer than that of soybean leaf and water uptake appears to be more than two steps.

• Journal of Mushroom
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• v.13 no.3
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• pp.207-211
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• 2015

To investigate the usefulness of Kenaf(Hibiscus cannabinus L.) as mushroom culture media source, we analyze physical condition and contents of nutritional components. The water absorption rate of Kenaf bast was 578% and it was 95% higher than that of poplar sawdust's. This was caused by Kenaf's porous cellular structure. so it could give more moisture and oxygen to cultured mushroom. Total carbon contents of Kenaf was 91.4%, it was quite higher than that of poplar sawdust, wheat bran and rice bran. Total nitrogen content was 1.76% and C/N ratio was 51.9. The content of NFE(Nitrogen free extract) was 46.6% and it was similar with rice bran. Cellulose content was higher than poplar but lignin content was lower. specially hemicellulose and pectin complex which more digestible carbon source to mushroom was 3.7% higher than poplar. Mineral component and amino acid contents were also maintained high compared with poplar. Fe was 4.2 times, P 3.2 times, K 2.2 times more and Ca was higher 16 mg/kg than poplar. The content of amino acid was quite more higher than poplar sawdust but lower than chaff. Consequently Kenaf had a good trait for basic support material in mushroom culture media and also had a good character as nutritional source.

• Food Science and Preservation
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• v.20 no.3
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• pp.356-364
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• 2013

The nutritional composition, bioactive components and antioxidant activities of the first and second sprouts of Kalopanax pictus, Cedrela sinensis and Acanthopanax cortex were investigated to increase the utilization of these sprouts. The moisture and crude lipid contents of the first sprout were higher than those of the second sprout, and the crude fiber and carbohydrate contents were higher in the second sprout. The organic acid content of the first sprout was higher than that of the second sprout. The second sprout had higher free amino acid contents in K. pictus and C. sinensis, and the first sprout had a higher content in A. cortex. Especially, the second sprout of K. pictus and C. sinensis had a higher level of glutamic acid, which is a major taste component of foods, than the first sprout. The second sprouts of all the samples had higher mineral levels than the first sprouts. In contrast, the first sprouts had higher total polyphenol and flavonoid contents and showed a higher antioxidant activity level, except for the DPPH radical scavenging activity of the A. cortex. The results of this study show that the nutritive value of the second sprout was higher than that of the first sprout, but the bioactive components value of the second sprout was lower than that of the first sprout. Therefore, additional research is needed on the cultivation condition required to maintain the nutritive values and the antioxidant activities of these sprouts.