• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.92-99
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• 2017

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.

• Journal of the Korean Geosynthetics Society
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• v.10 no.2
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• pp.73-79
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• 2011

Based on the results of Part 1 of our two-parts paper, the possibility on field applicability of CMDS(Coal Mine Drainage Sludge) mixed with bentonite and cement as a liner in landfill sites was investigated. The optimum moisture content that met the landfill liner condition was obtained when the ratio of CMDS: bentonite: cement was 1: 0.5: 0.3 in a lab-scale. The relative compaction was measured in 90.1%, which results for construction field have been generally acceptable. In this study, a large-scale Lysimeter($1.0m{\times}1.5m{\times}2.0m$) was used to simulate the effects of the layer on the freeze/thaw by -20 average temperature. The mixture after freezing/thawing showed compressive strength more than $5kg/cm^2$, which was satisfied with EPA standards. Initial permeability of CMDS was $7.10{\times}10^{-7}cm/s$ and permeability its mixture after freezing/thawing was increased to $9.80{\times}10^{-7}cm/s$. The change of temperature in the layers rises and falls with linear and temperature gradient keep maintain the present state. Moisture contents in the layers have not been radically changed. Through the leaching test determined by KSLT method, it was found that heavy metals excluding Zn and Ni were not leached out or leached out less than the standards during 7 cycles of freezing/thawing process. Since it shows the increased permeability about 1.5 times and slight change in moisture content, but it was satisfied with EPA standar through 7 cycles of freezing/thawing process, this mixture can be applied as a liner in landfill final cover system.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Journal of Korean Society of Forest Science
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• v.105 no.2
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• pp.177-185
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• 2016

Fertilization is required to keep the balance of tissue nutrients and to produce high quality seedlings at the permanent nursery. This study was conducted to verify the optimum fertilization method for Fraxinus rhynchophylla, F. mandshurica, Pinus koraiensis, and Abies holophylla seedlings with vector diagnosis method. Seven treatments include nitrogen (N, $13.8g{\cdot}m^{-2}$), phosphorus (P, $6.1g{\cdot}m^{-2}$), potassium ($7.5g{\cdot}m^{-2}$) fertilization and 1x (N $6.9g{\cdot}m^{-2}$, P $3.05g{\cdot}m^{-2}$, K $3.65g{\cdot}m^{-2}$), 2x (twice of 1x), 4x (four times of 1x) fertilization and no fertilization. Soil pH decreased as fertilization increased. Nitrogen and NPK fertilization decreased exchangeable $Ca^{2+}$ and $Mg^{2+}$ concentrations. Height and root collar diameter of F. rhynchophylla and F. mandshurica significantly increased with N and NPK fertilization, but those of P. koraiensis and A. holophylla did not. The biomass of F. rhynchophylla and F. mandshurica was about twice higher at NPK fertilization compared to the control. The responses of vector diagnosis were different by tree species and fertilization treatment: F. rhynchophylla was in the status of N "dilution", which means the N concentration decreases with N content. Phosphorus and K were "sufficiency" state with 4x fertilization. F. mandshurica showed "retranslocation" as N content decreased without change of dry weight at N, P, K fertilization, but "dilution" state at NPK fertilization. This result suggested that optimal fertilization was required for F. rhynchophylla and F. mandshurica in seedling production stage, but was not essential for P. koraiensis and A. holophylla.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.431-440
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• 1987

In order to develop a new type of food source for the effective utilization of fish protein, plastein reaction was applied to improve the functional properties of filefish protein. Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, pepsin, $\alpha-chymotrypsin$ and protease(from Streptomyces griceus) under the optimum conditions of previous paper). Also, L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. And, General composition, yield, molecular weight, amino acid composition, color and IR spectrum of plasteins were measured. The protein, ash and lipid content of the plasteins were $72\~78\%,\;7.4\~11.8\%\;and\;0.3\~0.9\%$ respectively. The yield of plasteins were papain $55.0\%,\;pepsin\;47.6\%,\;\alpha-chymotrypsin\;38.3\%,\;protease\;23.6\%$, glutamic acid-incorporated plastein (Glu-Plastein) $35.0\%$, and leucine-incorporated plastein (Leu-plastein) $45.7\%$. The glutamic acid and leucine content in Glu-plastein and Leu-plastein were $38.7\%,\;41,7\%$, respectively, while the contents in the peptic filefish protein hydrolysate were $16.01\%\;and\;8.16\%$, respectively. The amino acid compositions were similar to that of the original filefish muscle protein. The major molecular weights of the peptic hydrolysate estimated by gel filteration were 2,000 and 310, and those of plasteihs were 21,000 and 4,900 for papain, 24,000 for pepsin, 18,500 for $\alpha-chymotrypsin$ 6,700 for protease, 24,000 for Glu-plastein and 17,000 for Leu-plastein. The structural changes in freeze-dried filefish meat, the FPC and hydrolysate were not observed on the IR spectrum. But plasteins showed amide I band in $1,600\~l,700cm^{-1}$ range and resulted in a strong band in $800\~850\;cm^{-1},\;700\~750\;cm^{-1}\;and\;650\~700\;cm^{-1}$. The amide I band of Glu-plastein was wider than those of other plasteins and had also a small band at $1,440\;cm^{-1}$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.143-150
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• 2017

Effects of packaging methods for maintaining the shelf-life and postharvest quality of Korean chive (Allium tuberosum Rotter) usually called buchu in Korea was studied during fall season. Buchu, which has high moisture content and active metabolism after harvest, is characterized by the greater changes in quality during storage and distribution. It is usually packaged in paper box during distribution in domestic channel in Korea where the marketability ends within few days of harvest. In order to maintain the commercial quality of buchu, we tried to use inner film with or without absorbent paper in commercial paper box packaging. The 'Greenbelt' cultivar of buchu was harvested in october and packaged in corrugated paper box (A), in corrugated paper box with micro-perforated high density polyethylene (HDPE) film as inner material (B), a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (C) and a combination of HDPE film as inner material along with a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (D), and stored at $5^{\circ}C$ for up to 21 days. Several quality parameters such as fresh weight loss, respiration rate, color, chlorophyll content and sensory qualities were monitored during storage. When buchu was packaged only in paper box, the appearance and quality deteriorated rapidly through decay development thereby sample became unmarketable within 12 days. On the other hand, buchu packaged with inner HDPE film maintained its quality, good visual appearance and exhibited a longer period of marketable life compared to the samples stored in other treatments. However, the use of absorbent paper did not have any significant effect in maintaining quality of buchu. The uses of inner HDPE film was effective in reducing weight loss that resulted better visual appearance of buchu. Results suggest that the use of inner HDPE film in bulk type corrugated paper box packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of buchu. Further investigation on other quality parameters and packaging methods would be useful in maintaining the quality aspects of buchu at postharvest stages.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.20 no.3
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• pp.131-140
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• 2015

To set up unicellular cyanobacterial strains with photo-biological $H_2$ production potential, live samples were repeatedly collected from 68 stations in the coastal zone of Korea for the four years since 2005. Among 77 cyanobacterial strains established six (KNU strains, CB-MAL002, 026, 031, 054, 055 and 058) were finally chosen as the excellent strains for $H_2$ production with $H_2$ accumulation over 0.15 mL $H_2\;mL^{-1}$ under general basic $H_2$ production conditions as well as positive $H_2$ production for more than 60 hr. To explore optimum procedures for higher $H_2$ production efficiency of the six cyanobacterial strains, the inter-strain differences in the growth rate under the gradients of water temperature and salinity were investigated. The maximum daily growth rates of the six strains ranged from 1.78 to 2.08, and all of them exhibited $N_2-fixation$ ability. Based on the similarity of the 16S rRNA sequences, all the test strains were quite close to Cyanothece sp. ATCC51142 (99%). The six strains, however, were grouped into separate clades from strain ATCC51142 in the molecular phylogeny diagram. Chlorophyll- a content was 3.4~7.8% of the total dried weight, and the phycoerythrin and phycocyanin contents were half of those in the Atlantic strain, Synechococcus sp. Miami BG03511. The growth of the six strains was significantly suppressed at temperatures above the optimal range, $30{\sim}35^{\circ}C$, to be nearly stopped at $40^{\circ}C$. The growth was not inhibited by high salinities of 30 psu salinity in all the strains while strain CB055 maintained its high growth rate at low salinities down to 15 psu. The euryhaline strains like CB055 might support massive biotechnological cultivation systems using natural basal seawater in temperate latitudes. base seawater. The biological and ecophysiological characteristics of the test strains may contribute to designing the optimal procedures for photo-biological $H_2$ production by unicellular cyanobacteria.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.919-929
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• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Food Science and Preservation
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• v.13 no.2
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• pp.186-191
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• 2006

Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to $82{\sim}85%,\;0.2{\sim}0.6%,\;2.5{\sim}3.1%,\;2.5{\sim}3.1%,\;0.6{\sim}0.8%\;and\;10{\sim}11%$ respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.