• Korean Journal of Materials Research
• /
• v.32 no.4
• /
• pp.210-215
• /
• 2022

Extensive research is being carried out on Ni-rich Li(Ni_xCo_yMn_1-x-y)O₂ (NCM) due to the growing demand for electric vehicles and reduced cost. In particular, Ni-rich Li(Ni_xCo_yMn_1-x-y-zAl_z)O₂ (NCMA) is attracting great attention as a promising candidate for the rapid development of Co-free but electrochemically more stable cathodes. Al, an inactive element in the structure, helps to improve structural stability and is also used as a doping element to improve cycle capability in Ni-rich NCM. In this study, NCMA was successfully synthesized with the desired composition by direct coprecipitation. Boron and tin were also used as dopants to improve the battery performance. Macro- and microstructures in the cathodes were examined by microscopy and X-ray diffraction. While Sn was not successfully doped into NCMA, boron could be doped into NCMA, leading to changes in its physicochemical properties. NCMA doped with boron revealed substantially improved electrochemical properties in terms of capacity retention and rate capability compared to the undoped NCMA.

• Korean Journal of Environmental Agriculture
• /
• v.41 no.1
• /
• pp.16-23
• /
• 2022

BACKGROUND: Rice production by the current standard cultivation method is predicted to decrease due to global warming. It seems that there has been a strong warming trend in Hwaseong-si, Gyeonggi-do. This study attempted to understand the climate change in Hwaseongsi, Gyeonggi-do and to analyze the effect of climate change on rice production. METHODS AND RESULTS: The statistical and physicochemical analyses were performed using the rice cultivar 'Chucheongbyeo' yields grown at the rice paddy field plot in the Gyeonggi-do Agricultural Research and Extension Services and the weather data measured in near the rice paddy plot. CONCLUSION(S): There was no significant difference between the average rice yields per area in 2000s (2001~2010) and 2010s (2011~2020), but the rice yield variability was greater in 2010s than in 2000s. The mean, minimum, maximum temperature, and the sunshine hours were evaluated for the correlation with the rice yield. The understanding of climate change in Hwaseong-si, Gyeonggi-do and the major weather factors affecting changes in rice yield, presented in this study, would enhance scientific understanding of regional climate change, and improve rice cultivation management.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.314-314
• /
• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

• Journal of Soil and Groundwater Environment
• /
• v.28 no.5
• /
• pp.12-24
• /
• 2023

The Songji lagoon is brackish environment with a mixture of saline and fresh water, and the interaction of groundwater-lagoon water creates a physicochemical gradient. Although some studies have been conducted on the hydrological and geochemical characteristics of the Songji lagoon, microbial ecological studies have not yet been conducted. In this study, we investigated the effect of groundwater and surface water interaction on water quality as well as microbial community changes in the Songji Lagoon using 16S rRNA gene sequencing. Hydrochemical analyses show that samples were classified as 5 hydrochemical facies (HF) and hydrochemical facies evolution (HFE) revealed the intrusion phase was more dominant (57.9%) than the freshening phase (42.1%). Higher microbial diversity was found in freshwater in comparison to saline water samples. The microbial community at the phylum level shows the most dominance of Proteobacteria with an average of 37.3%, followed by Bacteroidota, Actinobacteria, and Patescibacteria. Heat map analyses of the top 18 genera showed that samples were clustered into 5 groups based on type, and Pseudoalteromonas could be used potential indicator for seawater intrusion.

• Food Science of Animal Resources
• /
• v.43 no.6
• /
• pp.1087-1110
• /
• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• The Korean Journal of Food And Nutrition
• /
• v.37 no.1
• /
• pp.40-47
• /
• 2024

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elatadue to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elatadid not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

• Composites Research
• /
• v.37 no.4
• /
• pp.350-355
• /
• 2024

Boron nitride nanotubes (BNNT) are materials of significant interest in next-generation technological fields due to their outstanding physicochemical properties, including excellent chemical and thermal stability. However, for effective utilization, dispersion of BNNT is essential. Unfortunately, BNNT exhibit hydrophobic surfaces and strong van der Waals forces, making their dispersion challenging. Current dispersion methods include the addition of surfactants and surface functionalization, but these chemical treatments often damage BNNT and involve cumbersome processes. In this study, we dispersed BNNT in water under various tip ultrasonication conditions and identified conditions that do not affect BNNT using FT-IR spectroscopy, Raman spectroscopy, and X-ray diffraction analysis. Subsequently, enhanced dispersibility was confirmed through turbidity measurements, and the solubility range in 15 different solvents was evaluated using the Hansen solubility parameter.

• The Korean Journal of Food And Nutrition
• /
• v.37 no.5
• /
• pp.266-272
• /
• 2024

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.7
• /
• pp.1030-1037
• /
• 2010

A fresh juice has become a new functional food available for dieting and health. However, the shelf-life of vegetable juice is very short because of the absence of heat pasteurization process. To elongate the shelf-life of vegetable juices, such as Angelica keiskei and Brassica loeracea var. acephala, the changes of microbiological, chemical and sensory property by UV irradiation were investigated. The total aerobic bacterial numbers of A. keiskei and B. loeracea var. acephala vegetable juices were $3.2{\times}10^5$ and $7.0{\times}10^4\;CFU/mL$, respectively, after wring process. However, the numbers were $3.6{\times}10^3{\sim}9.7{\times}10^3$ and $3.7{\times}10^3{\sim}2.7{\times}10^4\;CFU/mL$ after UV treatment on wring juice, and this lower microbial number was maintained during storage. The number of coliform bacteria also reduced significantly by UV treatment, and the bactericidal effect was higher when the flow rate is slower. The increase of lightness and yellowness, and decrease of redness were observed after treatment of UV on both vegetable juices, but the differences were not significant between flow rates. The ascorbic acid contents of vegetable juices were reduced by UV irradiation regardless of flow rate, and storage. Overall acceptance in sensory analysis revealed that there was no significant difference between the control and vegetable juice irradiated UV at 0 days, but sample with UV treatment showed higher score at 3 days. Therefore, UV treatment on vegetable juice can elongate the shelf-life without any problems in flavor and color.

• The Korean Journal of Ecology
• /
• v.17 no.3
• /
• pp.355-366
• /
• 1994

The purpose of this study was to investigate the changes of water quality and the patterns of self-purification with season in Gokneung stream. The vegetation in the ecosystem around Gokneung stream was dominated by Quercus species. In the physicochemical analysis based on the contents of DO, BOD, conductivity and total phosphorus, the upstream seemed to have been polluted, but the downstream was self-purified. In biological investigation by bentic macroinvertebrates, the result was similar to that in the physicochemical analysis. The self-purification constant based on BOD of the upstream, 1.013, was the highest. In the self-purification constants with month, that of September was 0.995 and that of January was 0.272. These results indicated that the self purification capacities of spring and autumn were larger than those of winter and summer in Gokneung stream.