• Food Science and Preservation
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• v.22 no.2
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• pp.251-255
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• 2015

To optimize the medium composition of Undaria pinnatifida as a pH modulator the growth of Lactobacillus plantarum industrial scale, we analyzed the pH and growth characteristics of L. plantarum in basal medium. Subsequently, the medium compositions addition of carbon, nitrogen sources and buffering agents were optimized. When 0.5% yeast extract and 2% glucose, L. plantarum grew to maximum cell density in experimental condition. However, the growth of L. plantarum rapidly pH 4.0 in basal medium. A high alkali-ash value and low cost-effective utilization n the waste part as examined. ddition of U. pinnatifida extract alleviated the serious decrease. Among them, juice of U. pinnatifida was most helpful for the growth of L. plantarum ($36.3{\pm}1.810^8CFU/mL$). These results show that U. pinnatifida be large-scale cultivation of L. plantarum. This optimized U. pinnatifida medium can be used for safe and economical production of Lactobacillus.

• Food Science and Preservation
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• v.22 no.2
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• pp.182-189
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• 2015

Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and $250^{\circ}C$ for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antioxidant and antidiabetic effects were analyzed. The different roasting condition did not affect on the concentration of caffeine. However, the amount of 5-caffeoylquinic acid and the total phenolics decreased significantly, at a greater temperature and a longer roasting time. The greatest amount of pyrazines was produced from the IMM however, the amount of pyrazines decreased rapidly at $250^{\circ}C$ according to increasing in roasting time. The DPPH free radical scavenging activity was mostly 80% more effective than that of BHT and ${\alpha}$-tocopherol activities at the same concentration. In the case of the FRAP assay, the reducing power of the coffee slightly decreased at a greater temperature pand longer time. While the inhibitory effect on ${\alpha}$-glucosidase was negligible, the activity decreased by more than 80% when the coffee beans were roasted at $250^{\circ}C$ for 20 min. The inhibitory effect on ${\alpha}$-amylase showed similar results. Taken together, the optimum roasting conditions were determined to be $200^{\circ}C$ and 15 min, which provided the best physiological activity and nutty and chocolatey aromas from the pyrazine of coffee.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.32 no.4B
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• pp.213-220
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• 2012

Old river channels have been formed by engineering a straight channel in Korea. This can be classified as wetland-type or land-type. The wetland-type old river channel uses parts of agricultural water supply. However, the channels have been neglected since there are problems associated with poor water quality, reduced water level, ecosystem disturbance, etc. Thus, river maintenance through preservation and restoration of old river channel can be very effective in watershed management. To achieve this, functional assessment of wetland-type old river channel is a priority need. This study applied the wetland-type channel in Mangyoung river for functional assessment. It was formed these channels with regard to the following four major criteria (Natureless, Habitat, Water-friendliness and Water quality) and 21 indices. The indices managed by measuring depending in weights. Consequently, wetland-type channel in Mangyoung river was in good condition both natureless and habitat, while it was a fragile environment in water-friendliness and water quality. In particular, the areas where it has insufficiency water and water suffering from eutrophication needs urgent improvement. This results will be used to utilize wetland-type old river channel as watershed management.

• Food Science and Preservation
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• v.6 no.2
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• pp.153-160
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• 1999

This study was carried out to investigate the production of C$_2$H$_4$ and CO$_2$, and the change of flesh firmness and peel color in 'Fuji' apples during CA storage. ACC oxidase activity was more inhibited by the low O$_2$ concentration, and the low level of internal C$_2$H$_4$ in apples was maintained under the low O$_2$ conditions during 8 months storage. Especially, the level of internal C$_2$H$_4$ in apples was maintained below 1 ppm during storage under 1% O$_2$+1% CO$_2$ at 0$^{\circ}C$, and not much changed for 7 days in air at 20$^{\circ}C$ after storage. The influence of CO$_2$ on the C$_2$H$_4$ production was dependent on the O$_2$ concentration. Increasing of CO$_2$ concentration with 3% O$_2$ decreased the C$_2$H$_4$ Production during storage, but that with 1% O$_2$increased. Internal C$_2$H$_4$ concentration and the rate of CO$_2$ evolution in apples showed the close correlation. Internal CO$_2$ concentration of apples was positively related to the rate of CO$_2$ evolution and maintained the lower level in 1% O$_2$+1% CO$_2$ than the other conditions during storage but nu different in the increment after storage. The relationship between C$_2$H$_4$ and CO$_2$ production was exhibited in CA and the short-term air stored apples, but not in the long-term air stored apples. Loss of flesh firmness and green color in apples was more less in storage condition retarded effectively the production of C$_2$H$_4$ and CO$_2$.

• Food Science and Preservation
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• v.9 no.3
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• pp.282-286
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• 2002

This study was conducted to improve the storability of onion bulbs by loading method under room temperature and to reduce the rot caused by field open storage. Allium cepa cv. Changnyungdeago, late strain, was used for the test at the storage condition of 1-row-6-stairs, 2-rows-6-stairs, 4-rows-6-stairs, 1-rows-8-stairs, 2-rows-8-stairs, and 4-rows-8-stairs. The results obtained art as follows: The mean temperature was maintained lowly 1.6∼3.2$\^{C}$ in 1-row-6-stairs and 1.3∼2.6$\^{C}$ in 2-rows-6-stairs in contrast to 4-rows-8-stairs and the relative humidity was high when loading rows increased. The rotting rates in 1-row-6-stairs, 2-rows-6-stairs, 4-rows-6-stairs, 1-rows-8-stairs, 2-rows-8-stairs, and 4-rows-8-stairs were 11.4%, 11.6%, 12.4%, 14.6%, 13.9% and 16.6%, respectively, and became higher with increased rows and stairs of loading. Total weight loss of onion bulbs were l2.2%, 12.7%, 13.8%, 15.5%, 15.2% and 18.0% in 1-row-6-stairs, 2-rows-6-stairs, 4-rows-6-stairs, 1-row-8-stairs, 2-rows-8-stairs, and 4-rows-8-stairs, respectively. The rot of onion bulbs was caused mainly by Fusarium sp., Aspergilus sp., Botrytis sp., and bacteria.

• Food Science and Preservation
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• v.11 no.3
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• pp.383-387
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• 2004

For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60$\%$(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98$\%$ inhibition on ABTs by 80$\%$ ethanol extract and 1.25 PF on antioxidant protection factor by 60$\%$ ethanol extract. Electron donation ability on DPPH was higher 60$\%$ ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60$\%$ ethanol extract than other extracts.

• Food Science and Preservation
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• v.12 no.6
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• pp.591-599
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• 2005

This study was conducted to optimize the extraction conditions from cabbage by a response surface methodology. In extraction conditions based on the central composite design with variations, the ratio of solvent to sample ($10\~30$mL/g), ethanol concentration ($0\~100\%$) and extraction temperature ($35\~95^{circ}C$) coefficients of determinations ($R^2$) were 0.8162(p<0.1), 0.8173(p<0.1), 0.9374(p<0.01) and 0.9116(p<0.05) in extraction yield, electron donating ability, tyrosinase inhibition and SOD-like ability, respectively. Estimated extraction conditions for the maximizing yield, electron donating ability and SOD-like ability were $15\~30$ mL/g in ratio of solvent to sample, $40\~80\%$; ethanol concentration, and $50\~90^{\circ}C$ ; extraction temperature. Predicted values at the optimum condition (25 mL/g solvent to sample, $50\%$ ethanol concentration and $70^{\circ}C$ in extraction temperature) were in good agreement with observed values.

• Food Science and Preservation
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• v.15 no.6
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• pp.840-846
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• 2008

Microwave-assisted extraction (MAE) of grape seeds was performed under the different conditions based on a central composite design for independent variables of microwave power ($0{\sim}120\;W$), ethanol concentration ($0{\sim}100%$) and extraction time ($1{\sim}5\;min$). Response surface methodology (RSM) was used to predict the optimum extraction conditions for three dependent variables in grape seed extracts: total yield, total catechin and electron donating ability. Determination coefficients ($R^2$) of regression equations for the three dependent variables were higher than 0.9 (p < 0.01). The optimal MAE conditions to yield the maximum value of total catechin (434.16 mg%) were 122.76 W microwave power, 42.88% ethanol and 4.67 min extraction time. The superimposed contour maps for maximizing the three dependent variables indicated that the MAE condition ranges were 75150 W, 4060% ethanol and 3.55.0 min. The predicted values at the optimized conditions (6.72% total yield, 408.65 mg% total catechin, and 83.33% electron donation ability) were similar to the experimental values. The optimized MAE (112.5 W, 50% EtOH, 4.2 min) was more efficient than the conventional solvent extraction using 80% EtOH, $60^{\circ}C$ for 3h and 150 rpm.

• Korean Institute of Interior Design Journal
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• v.20 no.3
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• pp.215-224
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• 2011

Throughout the world, interest in issues relevant to energy, resources, environment, etc, is ever soaring. Therefore, the restoration of modern architecture that fulfilled its epochal function is working as a cultural, historic medium. In addition, it also plays its role in the side of environmental approach and so on. Moreover, the museum, which was only used for the possession of art collections and exhibition purposes, is currently expanding its scale and range as the center of culture and education. Also in reality, with the use of various programs, it is globally pursuing urban vitalizations. This study looks at the meaning of modem architecture restoration as well as its relationship with urban area. Furthermore, the purpose of this study is to look for design method's direction by finding the relevance between modem architecture restoration and museum during the restoration. This study is based on transformation and preservation scale during the restoration of modern architecture. It analyzed plane and design direction. Additionally, this study analyzed the architectural and regional effect caused by restoration. As a result, in accordance with the direction of museum and the usage, scale, structure as well as superficial aging condition of previous architecture, it shows difference in design methods in the process of restoration. The exterior of architecture was restored and preserved to its original form in order to show the symbolical form through historical value. This is essential to the modern museum. On the other hand, the interior of architecture put more value on utilization concept that its preservation and thus was restored accordingly. However, in all the cases, previous architecture were commonly used and even when alterations and additions were made due to aging and their change in usage, they were restored in a way that preserved and harmonized previous architecture. If the design method for restoration of modern architecture selects the restoration method by considering problems related to location, building value, structure, if it is studied from various angles and is restored after considering its usage as a museum, then we will be able to generate cultural and historical synergy effect. Furthermore, apart from architecture, it will have great impact on urban vitalizations.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.186-195
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• 2011

Historically, Korea has made and weaved beautiful jewelry based on delicate metal craft technique. Especially jewelries in Chosun dynasty among these jewelry shows practicality, fanciness and social symbolism at the same time, which is one of representative cultural origins to express characteristics of Korean culture. Since jewelry of imperial princess YEONG, an object of a study herein, was made for a court ceremony although it is an artifact of the end of Chosun dynasty after the time of enlightenment, it is expected be made based on traditional shape and standard in accordance with strictly respected court dress code in Chosun dynasty. It is also an important data of research for a court style and system as well as its artistry in its diversity of type, preservation condition similar to original form and its producers who are master craftsman parted in Sang-Uiwon (an institute in charge of dress and accessaries of court) at the end of dynasty. Thus, a study herein aims to research formatively valuable 11 selected jewelries among jewelries of imperial princess YEONG used at the end of Chosun dynasty, and search for industrial application method with digitalization of the shape and design and preservation of original form of traditional culture. Moreover, in accordance with proposing design data through review of traditional women jewelry, it aims to suggest possibility of application into modern jewelry design and cultural industry.