• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Korean Journal of Soil Science and Fertilizer
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• v.34 no.6
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• pp.380-386
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• 2001

This study was conducted to investigate the influence of the root zone temperature on the changes in soil physicochemical environment and the growth of the apple trees. Root zone temperatures applied were 20. 25. 30. and $35^{\circ}C$. A pot experiment of 4-year-old fruit-bearing Fuji/M.26 apple trees was done from May 15. 1997 to August 15. 1997. Shoot length and shoot number of 4-year-old Fuji/M.26 was longest at $30^{\circ}C$ but decreased at $35^{\circ}C$. Oxygen concentrations in soil air were maintained from 17 to 18% at $20^{\circ}C$ but fluctuated from 10 to 14% at the end at $35^{\circ}C$. Carbon dioxide concentrations in soil air was highest at $35^{\circ}C$. Organic matter contents in soil decreased as root zone temperature and duration of treatment increased. Nitrate and ammonium contents in soil increased with rising root zone temperature in the beginning but nitrate contents decreased at $35^{\circ}C$ as time progressed. Nitrate content was higher in 10~15cm subsoil than in 25~30cm subsoil.

• The Korean Journal of Mycology
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• v.14 no.2
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• pp.109-119
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• 1986

The correlations between environmental influences on microorganisms in soil and its effects on disease development in ginseng field were studied to obtain some useful data for increasing ginseng production and effective preventive measures against the root rot caused by soil-borne pathogens. The diseased replanted ginseng fields were selected as the diseased field and the healthy plot in first planted field selected as control in three major Korean ginseng producing areas such as Kumsan, Goesan and Poonggi. The physicochemical characteristics of the soil were analyzed and microorganisms susceptible for root rot of ginseng, such as Fusarium spp. and general fungi were investigated for their population density in various soil conditions. Correlations between soil microbial populations and environmental factors were investigated. The numbers of Fusarium spp. propagules were abundant in fall in both soil conditions. The numbers of Fusarium spp. were 1.9 to 2.6 times higher in replanted field than first planted field except Goesan area. Relative ratio of Fusarium spp. to total fungi propagules in replanted field was 1.6 times higher in replanted field than first planted field indicating higher numbers of Fusarium spp. distributed in replanted field of soil. The numbers of propagules of total fungi were increased in June and July and there was no sensitive variation according to the temperature. There was no significant difference in vertical distributions of total fungi according to soil depth, while the total fungi were abundant in the surface layer and $10{\sim}15\;cm$ layer. The contents of organic matter and phosphate in healthy field were somewhat high, and phosphate/organic matter ratio and Mg contents were high in diseased field. All of the soils showed a weak acidic pH of 4.5 to 5.7. Soil moisture contents were increased during winter season, but did not show any significant changes during the growing periods, showing 24.6% in healthy field and 19.5% in diseased field respectively. Soil temperature was the highest in July and August and the lowest in January and February.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.110-115
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• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.60-66
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• 1995

Vibrio cholerae non-O1 and Vibrio mimicus, food poisoning bacteria, have detected frequently in fresh water and brackish water. To estabilsh prevention measures of food poisoning outbreak by these bacteria, the adaptability and population changes were examined in fresh water, brackish water $(10\%o\;NaCl)$ and seawater $(30\%o\;NaCl)$. Both species poorly survived as temperature increased regardless of water types employed. However, survival time was the shortest in fresh water and longest in seawater at $4^{\circ}C$. In case of brackish water, the bacteria survived best at $15^{\circ}C$ and population were varied only in small numbers. Any significant difference was not observed to both species with respect to water types and temperatures except V. mimicus survived about 5-6 days longer in brackish water. In conclusion, V. cholerae non-O1 and V. mimicus were not likely to be recovered In normal fresh water, brackish water and seawater, and both biological and physicochemical factors could affect survival of these species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.84-90
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• 2001

This study was performed to know the effect of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$ on intestinal environment, Rats were fed with diets containing $1\%$, $5\%$, and $10\%$ of each depolymerized alginate (HAG-10, HAG-50, HAG-100 and alginate) for 35 days, The changes of weight, moisture content, pH and volatile basic nitrogen (VBN) of fecal, and a short chain fatty acids (SCFA) were checked in the rats. The fecal weight and moisture content were the highest in rats fed with alginate diets (p<0.01), followed by HAG-100, HAG-50 and HAG-10 in order. The $5\%$ of HAG-50 diets induced a significant increase in contents of protein and lipid of feces, resulting in the decrease of apparent digestibility of protein and lipid (p<0.01). The pH and VBN content in feces of the rats decreased in $5\%$ and $10\%$ of HAG-50 diets, but $10\%$ of HAG-100 diets; $5\%$ and $10\%$ of alginate diets brought about an increase of fecal pH and VBN (p<0.01), The amount of n-butyric acid in feces was increased while propionic and acetic acid contents decreased significantly (p<0.01) in diets containing $5\%$ and $10\%$ HAG-50. However, the feces of rat fed diet containing $5\%$ and $10\%$ alginate showed a tendency to being opposite in results than that of HAG-50.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.122-127
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• 1999

Quality changes of Korean ginseng on microwave drying were determined in terms of water activity, crude protein, crude lipid, crude ash, dielectric properties, content of sugar, ginsenoside composion, microstructure. Korean fresh ginseng were subjected to four different processing : 3 min microwave drying and 2 min holding-24 hrs drying (MWI), 5 min microwave drying and 2.5 min holding-24 hrs drying (MW2), 3 min microwave drying and 2 min holding-12 hrs after hot air drying for 12 hrs drying at $45^{\circ}C$ (MWH1), 5 min microwave drying and 2.5 min holding-12 hrs drying after hot air drying for 12 hrs at $45^{\circ}C$ (MWH2), Water content was decreased 14.33% without shrinkage and water activity was 0.57 after microwave drying. Permittivity was increased as water content increased. As temperature increased, permittivity was increased until $40^{\circ}C$ and fast decreased over $40^{\circ}C$. Content of ginsenoside for MW1 and MW2 was higher than that of MWH1 and MWH2. Data of free sugar showed that there was no significant difference in each treatment. The MW2 dried ginseng showed a more compact structure than the MWH2 ginseng.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.439-445
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• 1997

Radish roots were salted in 4 different salt concentrations (5, 10, 15, 20%) for 3 months followed by desalting. The effects of desalting process on salt concentration, Ca content, texture and sensory characteristics were investigated during 3 days of desalting period at $25^{\circ}C$. NaCl content in danmuji salted in lower NaCl concentrations decreased rapidly and a linear relationship was found between the decrease in NaCl content and the logarithmic value of desalting time. Changes in Ca content of danmuji also exhibited a similar trend to that of NaCl content. Hardness of radish root tended to increase wit an increase in desalting time up to 2 days of desalting and then decreased slightly at the 3rd day of desalting. The results of sensory evaluation revealed that regardless of salt concentration used acidic, salty odor and taste of danmuji decreased significantly during desalting, however, there was very little change in yeast-moldy odor and taste with the intensity being very low in danmuji salted in higher salt concentrations. Among the textural properties, the crispness of danmuji salted in 5, 10 and 20% NaCl concentrations increased up to 2 days of desalting and decreased slightly thereafter, whereas that of radish salted in 15% NaCl concentration increase continously during 3 days of desalting. Total acceptibility was best in danmuji salted in 20% NaCl concentration and desalted for 3 days.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.3
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• pp.227-232
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• 2006

Rice quality must certainly be considered as one of the primary preference for consumers. On aspect concerns marketing, such attributes as appearance, physicochemical characteristics, and palatability of brand rice are very important. Therefore this study was carried out to observe the quality of commercial brand rice in Gyeongbuk Province, Korea from 2002 to 2004. In seasonal changes of mean air temperature from early July to middle August, it was lower in 2003 by $0.8{\sim}3.3^{\circ}C$ than that in normal year. Among the rice quality characteristics, the cv of percentage of head rice and palatability (Toyo value) were very low but those of chalky rice and protein content were very high during three years, and the same tendency was also observed among the brands. The average percentages of head rice were 92.5% in 2002, 89.9% in 2003 and 93.3% in 2004, respectively. On the contrary, the percentages of chalky rice were higher in 2003 as 4.9% than those in 2002 (3.9%) and in 2004 (2.8%). These results were caused by the abnormal meteorological conditions in 2003. Due to the higher protein content (8.0%) in 2003, the palatability was deteriorated to 71.0. However the protein content in 2004 was reduced to 7.0% and this result improved the palatability to 77.0.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.196-199
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• 2003

This experiment was conducted to evaluate the differences in physicochemical properties of soil, grain yield and milling recovery ratio and grain appearance of rice grown in long-term no-till and ordinary till systems. The paddy in no-till rice system was unploughed but straw-mulched for 15 years from 1988 to 2002 at the Experimental Paddy of Gyeongnam Agricultural Research and Extension Services, while the paddy in ordinary till system was ploughed and puddled every crop year, A 5cm organic layer was formed in 11-year no-till rice system, in which exchangeable cation and phosphate were accumulated. In no-till paddy organic matter, bulk density and solid phase of surface soil significantly increased, while pH, exchangeable cation, phosphate, liquid and gaseous phase decreased. Tillage made the very top soil soft, but made deep soil below 5cm significantly hard. In the 1st year of no-till, topsoil showed hard, but in the process of the time in no-till system, the top- and sub-soil showed softer, Yield and yield components of rice showed no differences between till- and no-till rice systems. Milling recovery ratio and grain appearance were not significantly different between no-till and till-rice systems.