• Korean Journal of Pharmacognosy
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• v.46 no.4
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• pp.342-351
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• 2015

In this study, we performed quantitative determination of the three marker compounds such as gallic acid, ellagic acid, and quercetin in the 70% ethanol extracts of non-processed Sanguisorbae Radix and processed Sanguisorbae Radix using a high-performance liquid chromatography coupled with photodiode array detector. The analytical column for separation of the three compounds was used a Gemini $C_{18}$ column ($5{\mu}m$, $4.6{\times}250mm$) by the gradient elution with distilled water and acetonitrile containing 1.0% (v/v) acetic acid as mobile phase. The flow rate and injection volume were $1.0{\mu}L/min$ and $10{\mu}L$. The concentrations of gallic acid, ellagic acid, and quercetin in non-processed Sanguisorbae Radix were 0.25, 0.26, and 0.007%, respectively, while the concentrations of gallic acid, ellagic acid, and quercetin in non-processed Sanguisorbae Radix 0.14-0.55, 0.27-2.03, and 0.001-0.007%, respectively. Among the three components, the amount of the ellagic acid was increased after processing in Sanguisorbae Radix.

• Korean Journal of Pharmacognosy
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• v.46 no.2
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• pp.123-132
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• 2015

In this study, we carried out quantification analysis of the six marker components, geniposidic acid, chlorogenic acid, geniposide, pinoresinol diglucoside, liriodendrin, and genipin in the 70% ethanol extracts of non-processed Eucommiae Cortex and processed Eucommiae Cortex using a high-performance liquid chromatography coupled with photodiode array detector. The six components were separated on Gemini C₁₈ column (5 μm, 4.6×250 mm) by the gradient elution with 1.0% (v/v) acetic acid in water and 1.0% (v/v) acetic acid in acetonitrile as mobile phase. The flow rate was 1.0 mL/min and the injection volume was 10 mL. The amount of geniposidic acid, chlorogenic acid, geniposide, pinoresinol diglucoside, liriodendrin, and genipin in non-processed Eucommiae Cortex were 1.31, 0.31, 0.66, 0.46, 0.46, and 0.03%, respectively, while the amount of the six compounds in non-processed Eucommiae Cortex were 0.04-0.78, 0.01-0.14%, 0.05-0.63%, 0.01-0.37%, 0.15-0.42%, and not detected, respectively. After processing treatment, the contents of three iridoids, two lingnan, and one phenylpropanoid decreased in Eucommiae Cortex.

• Korean Journal of Medicinal Crop Science
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• v.26 no.6
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• pp.482-489
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• 2018

Background: This study was carried out to determine the physicochemical components of Rehmannia glutinosa (RG) fermented with Rhizopus delemar. Methods and Results: Physicochemical components such as changes in moisture content, pH value, total acidity, amount of reducing sugars as well as quantity of free sugars, free amino acids, and catalpol were investigated. Result showed that, the moisture content ranged from 64.26 to 65.51%. The pH and total acidity of the fermented RG decreased significantly during fermentation. The reducing sugar content ranged from 0.10 to 1.34%. The most abundant main free sugars were identified as raffinose, xylose, glucose, fructose, and sucrose. The sucrose content in 80% ethanol and in water extracts increased during RG fermentation. In total, 26 free amino acids were detected, including seven essential amino acids. In addition, the quantity of free amino acids decreased significantly during fermentation. Finally, the catalpol content of the fermented RG was highest on the $2^{nd}$ day of fermentation at 2,028.67 mg/ 100 g. Conclusions: These results indicated that fermentation of Rhizopus delemar could be used to enhance biological activity, and that fermented RG could be used as a functional material and as an edible resource in food and functional materials industries.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.541-554
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• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Journal of Korean Society on Water Environment
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• v.21 no.3
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• pp.289-296
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• 2005

Purpose of this research is to quantitatively and qualitatively investigate the blow down wastewater produced from Yeosu Industrial Complex. Approximately, 38,325,000 tons/year of wastewater is produced, processed and finally discharged. Six representative companies, namely, A, B, C, D, E, F were chosen for this study. Each company produce over 5,000 tons/day of wastewater. In total, 6,844 tons/day of blow down water is produced from these six companies, put together. However, companies A and C produce about 24% and 37% of blow down water, respectively. It was found that the blow down water had favorable qualities, except for its high conductivity, ranging from 230 to $1,700{\mu}s/cm$. It was evident that, this water can be suitable for reuse, for industrial purposes, if a suitable treatment, for example, RO membrane process is adopted to remove high conductivity.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.129-133
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• 2005

Aqueous chlorine dioxide and citric acid treatment was introduced to insure microbial safety of minimally processed and refrigerated (MPR) salad. Salad samples were treated with 50 ppm chlorine dioxide and 1% citric acid. Chemical treatment decreased total aerobic bacteria, yeast and molds, E. coli, and Listeria by 3.75, 3.47, 3.41, and 3.38 log cycles, respectively, and polyphenoloxidase activity of MPR salad by 49.73%. Plain water washing of salads did not effectively decrease microbial growth. These results indicate appropriate chemical treatment provides microbial safety and quality control in MPR salad during marketing.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2003.10a
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• pp.255-258
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• 2003

Agricultural water use occupies 60% of the total water use in Korea, so variation of the farming pattern and the efficiency of agricultural water use is important for the sustainable water management. For the analysis of agricultural water use, the Yi-dong experimental site was selected. For the monitoring system of the experimental site, four rainfall gauging stations and twenty-six water level gauging stations are established and operated. Analyses of the measured data are processed for the irrigation efficiency of agricultural water and the effect of the variation of farming pattern.

• Journal of Korean Society of Water and Wastewater
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• v.21 no.6
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• pp.689-699
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• 2007

The accurate estimation of water pipe deterioration is indispensable to prevent pipe breakage and manage in advance. In this study, corrosion of water pipe is adopted, which is relatively underestimated although it takes most part of deteriorating pipeline. Predicting corrosion rate and corrosion depth of a pipe can make an increase the life span of the pipeline, which is laid under the ground according to characteristics of soil and water corrosion. For the purpose, mathematical models that can presume nominal depth through estimation of pit corrosion and corrosion rate is introduced. As comparison of results with conventional methods in other foreign countries, it is evaluated that the external corrosion depth is estimated less than the models, proposed by other researchers and the internal corrosion rate was processed faster than the external corrosion rate.