• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.7-11
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• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.433-440
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• 2006

A fiber processing method, which might be an alternative for conventional refining process, was introduced. The method consists of repetitive, gentle, mechanical impacts on fiber, and ensued fiber uncurling process. This method was very effective for OCC and BCTMP for increasing WRVs (water retention value) while keeping fiber lengths from shortening. For OCC and BCTMP, gentle mechanical impacts on fibers using Hobart mixer increased breaking lengths and tear strengths simultaneously at fast drainage level, and straightening fibers using kady mill increased those strength properties further. For SwBKP and HwBKP, only mechanical impacts using the mixer were effective on increasing tensile and tear strength at fast drainage, but not kady mill treatment. The strength increases of BCTMP by this alternative fiber processing method were exceptionally high. An extensive engineering development should be followed to actualize this fiber processing mechanism in an energy-effect way.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.26-32
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• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• Korean Journal of Environmental Agriculture
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• v.39 no.2
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• pp.83-88
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• 2020

BACKGROUND: This study was carried out to investigate residual characteristics of diethofencarb during ginseng cultivation and processing, and to establish the maximum residue limits (MRL) of ginseng and its processed products. METHODS AND RESULTS: Supervised field trials were conducted from three fields located at Seosan, Goesan and Jeongeup in Korea. Diethofencarb 25% WP was diluted by 500 times and sprayed 4 times onto the ginseng with 10 days interval. The samples were collected at 80 days after final application. The residual amounts of diethofencarb ranged from 0.074 to 0.460 mg/kg in fresh ginseng, from 0.292 to 0.720 mg/kg in dried ginseng, and from 0.208 to 0.557 mg/kg in red ginseng. These data exceeded the ginseng's MRL, 0.3 mg/kg. The processing factors of diethofencarb in processed products were found to be 2.64 and 1.99, respectively for dried and red ginseng. CONCLUSION: Given the lower residual concentration of red ginseng that goes through a more complicated process than dried ginseng, the residual concentrations of diethofencarb in processed ginseng products were found to be dependent on processing method. Therefore, it is necessary to reconsider the MRL of diethofencarb in fresh ginseng and its processed products.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.566-575
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• 2015

The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• Korean Journal of Heritage: History & Science
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• v.35
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• pp.138-158
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• 2002

To compare and analyze technical system related to manufacturing of ironware during the period of the Three Kingdoms, an analysis was conducted on the minute system of metalwork, as study objects, of the remains of the Mt. Wolpyeong fortress wall in Daejeon in the period of capital during the era of the Three Kingdoms in the 5th century, the Sanwol-ri remains in the 6th century in Gunsan and the remains of ironware excavated from the great ancient tomb of Hwangnam of the Silla dynasty in the 5th century. The result of analysis shows that in the most of the casting products, the minute system of white cast iron were contained. While the iron part of decarbonization was in the system by casting as white cast iron in the central part, on the surface layer it was turned out that comparatively uniform 100% pearlite system of about 1~2mm degree was existing. The part of pearlite on the surface layer was caused by decarbonization, which appears in all the parts of blade front end and handle. Therefore, it was found that the iron part of decarbonization was manufactured by casting, and then was processed at the high temperature by decarbonization. For the products of forging, after processing the products on the basis of pure iron for materials, they manufactured the ironware that raises the strength by carbonizing that keeps carbon infiltrated on the necessary part, by the method of black smith welding that add pure iron to steel, or by varying the method of heat processing onto the part required of strength. Though limited, we could understand that the technical systems for manufacturing skill of ironware in the areas of Baekje and Silla were different each other. In the technical system for Hwangnam great ancient tomb in the Silla area, it is found that they had raised the strength on the necessary part by applying the steelmaking method of carbonizing in the last stage of production of products, in the meantime in Baekje area, it appears that they had produced steel in advance in the first stage of production of the products, and used the produced steel only to the necessary part.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.04a
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• pp.914-915
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• 2017

Importance and usage of the recommender system increases with the increase of information. The accuracy of the system recommendation primarily depends on the data. There is a problem in recommender systems, known as cold start problem. The lack of data about new products and users causes the cold start problem, and the system will not be able to give correct recommendation. This paper deals with cold start problem by comparing product specification and the review of the resembled products. The user, who likes the resembled product of the new one has more probability of taking interest in the new product as well. However, if a user disagreed with resembled product due to some reasons which the user mentioned in the reviews. The new product overcomes that issue, so the user will greatly accept the new product. Therefore, the system needs to recommend new product to those users as well, in this way the cold start problem will get resolved.

• The Transactions of the Korea Information Processing Society
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• v.7 no.5S
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• pp.1638-1648
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• 2000

Electronic commerce using internet is rapidly increasing a method to introduce and sell goods. persons who buy products in electronic commerce prefer to make interactive communications by multi users about products rather than show product informations. Reserved interactive transaction system for electronic commerce is electronic commerce system that is able to make a real communication buyers and customers. In this paper, e intend to design and implement reserved interactive transaction system for electronic commerce. it is efficiently used in middle and samll transaction system and able to make similar applications to sell and negotiate products for commercial transaction.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1994.07a
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• pp.9-12
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• 1994