• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.189-194
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• 2003

Rice seeds of 4 cultivars including Whachung-giant embryonic rice and Nampung-giant embryonic rice, as a group of the non-waxy rice cultivars, and Shinsunchal-giant embryonic rice and Whachungchal-giant embryonic rice, as that of the waxy rice cultivars, were germinated at $27^{\circ}C$ for 3 days to compare the changes in some physicochemical properties of the starch granules and the starch-hydrolysing enzyme activities during germination, respectively. ${\alpha}-Amylase$ activity of rices germinated for 3 days found to be higher than that of malt. Especially, Whachung-giant embryonic rice and Shinsunchal-giant embryonic rice were greater in activity than other rice cultivars and possessed the activities double that of malt. In contrast, ${\beta}-amylase$ of germinated rice found to be considerably less active than malt, although the giant embryonic rice group showed prevalent activity as compared o the normal rice group. With the starch granules, the amount of long glucose chains from amylose molecules were reduced in the non-waxy type giant embryonic rices, while the chain length increase was found in the waxy type giant embryonic rices. For the distribution profile of the glucose chain length from amylopectin molecules, we could observed that the chain length with DP (degree of polymerization) ranged 33 to 66 and 14 to 32 increased with the decreasing rate of that above 67 and below 13 regardless of starch waxiness. With non-waxy type of giant embryonic rices, susceptibility for glucoamylase were found to reduce along with germination, however, increase in susceptibility was observed with waxy rice types. In addition, we found the reduction in both initiation and termination temperature, and enthalpy for gelatinization.

• Korean Journal of Organic Agriculture
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• v.21 no.2
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• pp.283-294
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• 2013

Root-rot disease is a serious problem in ginger cultivation fields and it reduces the quality and productivity of ginger. This study was conducted to investigate the effects of different soil physical and chemical properties on the changes of ginger growth. As comparing the selected soil chemical properties after harvesting the ginger plants with those before planting them, the contents of total nitrogen and exchangeable $Mg^{2+}$ increased, whereas electrical conductivity (EC) and exchangeable $K^+$ content decreased. Potassium (K) concentrations in ginger plant were markedly higher in both its shoot and root parts ranging from 63.9 to $72.3g\;kg^{-1}$ and from 27.6 to $37.3g\;kg^{-1}$, respectively, which might be related to the decrease of exchangeable $K^+$ content in soils. Incidence rate of ginger root-rot disease in the plots ranges between 26.7% and 88.1%. It was higher in low elevation plots with clay loam soils than in high elevation plots. In addition, the incidence of the disease increased as affected by high temperature and humid condition during the growth and maturity stages of ginger. Therefore, soil texture, field slop, and drainage system as well as chemical properties should be considered to cultivate ginger plant.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.118-122
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• 1996

The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from $150^{\circ}C\;to\;210^{\circ}C$ at the increment of $20^{\circ}C$, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at $190^{\circ}C$ for 30 min and $210^{\circ}C\;for\;20{\sim}30$ min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at $190^{\circ}C$ for 20 min had the best palatability.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.318-326
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• 2006

Soy sauce was prepared with the addition of Gorosoe and Kojesu saps instead of tap water to make ordinary soy sauce, respectively. The changes of free sugar, organic acid, mineral, amino acid and nucleotides and other compounds during the fermentation of soy sauce were assessed. The free sugar were found to be fructose, glucose, galactose and sucrose in soy sauce of saps but sucrose was not detected in ordinary soy sauce. Galactose contents were dominant free sugar in all samples. The contents of butyric acid were dominant among 7 kinds of organic acid while fumaric acid was trace amount during the fermentation of soy sauce. The contents of potassium and phosphorus among 13 kinds of minerals were dominant during the fermentation of soy sauce. In the amino acid composition of soy sauce, dominant amino acid was glutamic acid(185.6${\pm}$1.0 mg/100 ml above), but proline and arginine were not detected. AMP detected above 7.5${\pm}$O.2 ${\mu}$mol/100 ml was dominant while inosine was not detected during the fermentation of soy sauce. The results of sensory evaluation in the fermented soy sauce of Gorosoe was 'liked more' than that of soy sauce of Kojesu and control.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.574-581
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• 2008

The optimum regeneration conditions for the regeneration of three way spent catalysts (TWCs), which were taken from automobiles with different driving conditions, were investigated to evaluate the suitability as alternative catalysts for removing VOCs. The spent catalysts were washed with five different acids ($HNO_3$, $H_2SO_4$, $C_2H_2O_4$, $C_6H_8O_7$, and $H_3PO_4$) to remove contaminants and examine the optimum conditions for recovering the catalytic activity. The physicochemical properties of spent and its regenerated TWCs were evaluated by using nitrogen adsorption-desorption isotherms, XRD, and ICP. The relative atomic ratios of contaminants and platinum group metals (PGMs) of the spent TWCs were greatly dependent on the placed positions. The main contaminants formed were lubricant oil additives and metallic components. Also, the regeneration treatment increased the PGMs ratio, BET surface area, and average pore diameter of TWCs. The catalytic activity results indicated that the spent TWCs have the possibility for removing VOCs. Moreover, the employed acid treatments greatly enhanced the catalytic activity of the spent TWCs. Especially, nitric and oxalic acids provided the most improvement in the catalytic behavior. The catalytic activities of the regenerated TWCs were significantly influenced by the containing platinum ratios rather than the removal ratios of contaminants and the changes in the structural properties offered by the acid treatments.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.474-481
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• 1985

Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low ($3{\pm}1^{\circ}C$, LT) and room ($10-20^{\circ}C$, RT) temperatures were investigated. The initial microbial loads of the samples were $2.2{\times}10^3/g$ in total bacterial count, $2.8{\times}10^2/g$ in yeasts & molds, and $1.0{\times}10^2/g$ in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.300-305
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• 2012

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

• Journal of the Korean Society for Marine Environment & Energy
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• v.15 no.3
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• pp.238-246
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• 2012

Once oil is spilled into marine environment, it experiences various weathering processes among which evaporation is the most dominant process in the initial stage of weathering. This study aimed to elucidate the effects of evaporation on the physicochemical properties of spilled oil using standardized laboratory experiments. Laboratory evaporation process was successfully reproduced using controlled rotary evaporation method. In case of Iranian Heavy crude (IHC), evaporation rate after 48 hours was $29.3{\pm}0.4%$ (n=40, p<0.001). Evaporation was simulated using ADIOS2 weathering model and the result was in agreement with laboratory experiment. Chemical composition changes of petroleum hydrocarbons including alkanes, polycyclic aromatic hydrocarbons (PAHs) and biomarkers by evaporation rate were also analyzed. As oil evaporated, low molecular weight alkanes and PAHs decreased, while biomakers showed conservative characteristics. Among biomarkers, $17{\alpha}(H)$, $21{\beta}(H)$-hopane was used for calculation of weathering rates, which matched with evaporative mass losses. Weathering rate calculation using hopane showed that stranded oils of weathering stage I (28.9%) and mesocosm oil weathering experiment till 5 days (26.5%) were mainly affected by evaporation process.