• Food Science and Preservation
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• v.23 no.7
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• pp.939-944
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• 2016

The aim of this study was to establish an optimum blanching condition for outer cabbage leaves to increase utilization of the byproduct. Outer leaves of Kimchi cabbages were cut to size ($4{\times}4cm$) and blanched at 80, 90, $100^{\circ}C$ for 1, 3, and 5 min. Subsequently, weight loss, pH, total bacteria, coliform and texture properties were investigated. Sensory evaluation of a ready-to-cook soup prepared from blanched outer leaves was investigated to determine whether the quality of the blanched outer leaves was acceptable. Both weight loss and pH of outer leaves of Kimchi cabbage were increased by blanching. Compared to raw samples, total bacterial counts decreased and coliform bacteria were not detected. The hardness of raw leaf samples was $1.5kg{\cdot}force$ (N). Sample hardness was 18.7~21.7% lower after blanching for 3 min and 34.8~36.7% after blanching for 5 min. Sensory evaluation of outer leaves blanched at $100^{\circ}C$ for 5 min revealed significant differences from the other treatments (p<0.05). In addition, sensory evaluation scores for texture and appearance of outer leaves blanched at $100^{\circ}C$ for 3 min were higher than those for commercially available products. The results of this study indicate that blanching can be effective for developing a food product from the outer leaves of Kimchi cabbage.

• Food Science and Preservation
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• v.23 no.7
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• pp.913-922
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• 2016

The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

• Food Science and Preservation
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• v.24 no.1
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• pp.74-83
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• 2017

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, $80^{\circ}C$) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (${\Delta}E$). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ${\Delta}E$ were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; $60^{\circ}C$, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at $40^{\circ}C$. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.28 no.3
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• pp.105-113
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• 2010

This study is for the preservation plan of the tradition space which is performed by the damage status analysis through performing the value assessment. Especially, it is an experimental study for finding the process and methods by analyzing the major element for the value assessment of the selected object's damage status through the expert group who are systematized in their interest to conserve the traditional structure in traditional space. For that purpose, this study should be performed by the fundamental understanding of the physical property of the Supyo-bridge and the condition of the selected site's environment. Meanwhile, this study has been done that 'map of the damage status distribution' for making records of damage status of the Supyo-bridge on the property utilized field measurement adapted by photogrammetry and assessment guidelines, which are for investigation on damage status of objects that are standardized 'Raccomandazioni Normal' which could be said construction culture assets management guidelines of Italian government. As the result of investigation, damage status of each part in the Supyo-bridge was mostly composed of damage by sediment and corrosion and in case of 9 damage types including corrosion, in consideration of physical and chemical properties and distribution status of those elements, it is made an judgement that is not working as a threatened factor regarding security of the Supyo-bridge. On the contrary, for the improvement landscape, in case of 'Thermoclastism' phenomenon observed in 'upper floor', 'Myungae stone' and 'bridge pier' is that when taking it into consideration that is widely distributed concentrated on the bridge pier, surface reinforcement job along with elimination of damage part will be judged to be requested for earliest treatment.

• Journal of the Korean Society for Marine Environment & Energy
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• v.7 no.2
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• pp.98-103
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• 2004

Recently, a New Great Harbour Bridge between Mokpo City and Koha Island is planned to be built across Mokpo Inner Harbour, and Namak New Town is under construction adjacent to Mokpo. Citizels' concorn of and participation in 「Campaign for Shaping Mokpo into Beautiful Seaport」 are necessary to match the view of Mokpo harbour with natural scenery beautifully and with marine environment harmoniously. Citizens'ㄹ levels of consciousness of coastal and marine environment were ascertained through questionnaire surveys of local citizenry attitudes and opinions, and citizenry action plans for the conservation of coastal and marine environments around Mokpo harbour are suggested on the basis of the results of questionnaire surveys. Citizens' voluntary participations in local policy for the control of marine wastes production and in a campaign for the collections of marine debris and wastes around beaches and coastal areas are required. The operation of municipal sewage treatment plants is to be performed effectively and efficiently, and to be monitored and evaluated periodically by the general public, the local federation for environmental movement or NGO. The development and performance of marine environmental education programs and an enlightenment campaign for environment preservation are to be incessantly done in cooperation with local residents. Only when local government of Mokpo collects the public opinions and continues to shape Mokpo into international beautiful seaport in the direction of a reflex of public opinion, coastal and marine environment around Mokpo harbour can be kept in good condition with citizens' positive participation in citizenry long-term practical action plans for environment conservation.

• Journal of Korean Neurosurgical Society
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• v.61 no.6
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• pp.680-688
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• 2018

Objective : To mitigate the risk of iatrogenic instability, new posterior decompression techniques able to preserve musculoskeletal structures have been introduced but never extensively investigated from a biomechanical point of view. This study was aimed to investigate the impact on spinal flexibility caused by a unilateral laminotomy for bilateral decompression, in comparison to the intact condition and a laminectomy with preservation of a bony bridge at the vertebral arch. Secondary aims were to investigate the biomechanical effects of two-level decompression and the quantification of the restoration of stability after posterior fixation. Methods : A universal spine tester was used to measure the flexibility of six L2-L5 human spine specimens in intact conditions and after decompression and fixation surgeries. An incremental damage protocol was applied : 1) unilateral laminotomy for bilateral decompression at L3-L4; 2) on three specimens, the unilateral laminotomy was extended to L4-L5; 3) laminectomy with preservation of a bony bridge at the vertebral arch (at L3-L4 in the first three specimens and at L4-L5 in the rest); and 4) pedicle screw fixation at the involved levels. Results : Unilateral laminotomy for bilateral decompression had a minor influence on the lumbar flexibility. In flexion-extension, the median range of motion increased by 8%. The bone-preserving laminectomy did not cause major changes in spinal flexibility. Two-level decompression approximately induced a twofold destabilization compared to the single-level treatment, with greater effect on the lower level. Posterior fixation reduced the flexibility to values lower than in the intact conditions in all cases. Conclusion : In vitro testing of human lumbar specimens revealed that unilateral laminotomy for bilateral decompression and bone-preserving laminectomy induced a minor destabilization at the operated level. In absence of other pathological factors (e.g., clinical instability, spondylolisthesis), both techniques appear to be safe from a biomechanical point of view.

• Food Science and Preservation
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• v.12 no.4
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• pp.323-328
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• 2005

This study were investigated to analyzed an optimum preparation condition of coating film and its antimicrobial activity on pathogenic and deteriorative bacteria to obtain fundamental data for development of active packaging film using antimicrobial peptide, polysine. In the preparation conditions of coating film, antimicrobial activity was depending on the concentration of polylysine and polyamide respectively, and relatively high activity was obtained in the film prepared with more than $1.0\%$ (w/v) of polylysine, $40\%$ (w/v) polyamide, and more than $50\;{\mu}m$ of film thickness. Concentration of polylysine migrated from coated film to distilled water was reached at the maximum concentration, about 20 ppm after 3 days and in equilibrium after 7 days of soaking in sterilized water. An antimicrobial activity of coated film showed bactericidal effect of about $10^5\;CFU/mL$ comparing with the control against Bacillus cereus having $4.8{\times}10^5\;CFU/mL$ of initial viable cell numbers, and of about $10^2\;CFU/mL$ comparing with the control against Klebsiella pneumoniae having $6.8{\times}10^5\;CFU/mL$ of initial viable cell numbers. Consequently, it was revealed that polylysine coating film has a potential of applicable possibility as antimicrobial packaging film.

• Food Science and Preservation
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• v.6 no.4
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• pp.380-385
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• 1999

Four cultivar of astringent persimmon(Diospyros kaki L. Cheongdobansi, Sagkoksi, Gojongsi, and Hachiya) were evaluated for quality during 160 days storage in condition of air, 12%CO$_2$+3%CO$_2$, and 16%CO$_2$+ 3%CO$_2$at 0∼2$^{\circ}C$. In the fruits of Cheongdobansi, Sagkoksi, and Gojongsi cultivar, the soluble solids content did not change significantly during storage among treatment, but in the fruits of Hachiya cultivar it decreased during storage in the codition of high CO$_2$concentration. Fruits of Cheongdobansi and Sagkoksi, which were stored in higher CO$_2$concentration, had firmer hardness, less weight loss and decay, showed greater rentention of initial peel color, maintained best qulity than air-stored fruit, but had high tannin contents. And it was necessory to remove astringency for edible fruits.

• Food Science and Preservation
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• v.18 no.3
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• pp.302-309
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• 2011

This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at $25^{\circ}C$ and in a microwave oven, respectively.

• Food Science and Preservation
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• v.18 no.3
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• pp.414-422
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• 2011

The optimum condition for phenolics contents extraction from purple sweet potato was 12 hrs. in 50% ethanol. The electron donating scavenging activities (DPPH), ABTS radical cation decolorization (ABTS) and antioxidant protection factor (PF) of Jami, Yeonjami and Shinjami were higher than general sweet potato, and thiobarbituric acid reaction substance (TBARs) was below 30%. The minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli on skin were each 5,000 and 2,500 ppm in all purple sweet potatoes, and MIC of Jami was the lowest as 2,500 ppm against Staphlococcus epidermidis. The whitening (tyrosinase inhibitory) activity of purple sweet potatoes was the highest as 62.5% and 48.7% in Jami water and ethanol extracts. The anti-inflammation (hyaluronidase inhibitory) activity of purple sweet potatoes was the highest as 25.3% and 94.4% in Jami water and ethanol extracts. The safety of cosmetic with Jam; extracts was assessed by various safety profiles. pH and viscosity change of essence for 90 days was not detected. Cosmetic was stable to temperature and light for 90 days. The result to measure changes of skin color and pore size of the skin was that an aged skin was more effective than young skin.