• Food Science and Preservation
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• v.5 no.2
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• pp.177-185
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• 1998

For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2$0^{\circ}C$ were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.

• Food Science and Preservation
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• v.11 no.1
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• pp.34-37
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• 2004

Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.

• Food Science and Preservation
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• v.31 no.1
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• Food Science and Preservation
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• v.31 no.2
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• pp.245-255
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• 2024

The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS^•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for moisture and carbohydrate content, the proximate composition of mealworm yakgwa (MY) increased with the amount of MP increased. The pH of the dough increased with the addition of MP, whereas the expansion degree tended to decrease. Sugar content was highest at MP contents of 0 wt% and 12 wt% (FM4 group), and hardness was lowest in the FM4 group. With the increasing MP content, the L, b values and antioxidant activity increased, whereas a value decreased. The sensory evaluation scores for the overall preference, appearance, color, and taste were lowest in the FM4 group. These results suggested that MP contents of 6-9 wt% were optimal for mealworm-based yakgwa.

• Journal of Environmental Impact Assessment
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• v.4 no.1
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• pp.65-78
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• 1995

The resident attitude for preservation and development of amenity in Eulsuk island and its downstream area at estuary of Nakdong river in Korea were investigated by the questionnaires and the field surveys. Based on the results, the characteristics of this study area are the natural ecological preservation area, natural environmental preservation area and curtural assets for migratory birds. And there are a estuary bank, a Dadae beach and a Molundae park. Special amenities are (1) the light (sunrise, sunset etc), (2) the water(river, sea etc.), (3) the air(fresh wind, beautiful sound etc.), (4) the land space(beautiful view, recreation field, reed area, pine forest etc.) and (5) the stream(dancing of migratory birds, water flow, folk dance, history remains etc.). But at present, the environmental qualities as health, aesthetics safety, amenity and culture are deteriorated by development. So the number of migratory birds are decreasing. The residents desired that in future this area be use for the recreation space, the park and the natural leaning fields etc, as well as the restoration of destroyed resources.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.260-265
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• 2007

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

• Microbiology and Biotechnology Letters
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• v.18 no.3
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• pp.322-325
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• 1990

During transportation and preservation of Takju, alcohol fermentation has continued to produce $C0_2$ from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 see at $55^{\circ}C$. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at $55^{\circ}C$ for 5 min. The optimal pasteurization condition of Takju was at $55^{\circ}C$ for 10 min. Spore forming bacterial contaminants, considered to be EuciiLw sp., were not sterilized after pasteurized at the optimal condition. However, the spore-forming bacteria could not increase any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

• Journal of Korean Society of Archives and Records Management
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• v.7 no.1
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• pp.145-170
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• 2007

Unlike paper records, accessing electronic records needs to be supported by specific combination of hardware and software. The electronic records have longer life span than the storage media, hardware, software and the formats that were used for the production of such records. Because the quality of electronic record can become deteriorated as time goes on, we need to have appropriate mechanisms to secure the long-term preservation and access to the digital information at a certain point in the future. Based on this reality, this study proposes the functions and the development method of the format registry, which efficiently supports the preservation strategy such as migration and emulation, collecting and managing technical information elements. These elements consist of the foundation of the long-term preservation of the electronic records.

• Journal of Korean Medicine Rehabilitation
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• v.26 no.2
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• pp.51-59
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• 2016

Objectives We studied long-term preservation in stability of a mixed preparation of distilled and 70% alcohol extracted Hwangnyunhaedok-tang pharmacopuncture to establish standards for expiration date and quality control. Methods Three lots of consecutively prepared Hwangnyunhaedok-tang pharmacopuncture were each tested in triplicate to a total 5 tests at 3 month intervals over a period of 12 months for analysis of appearance, pH, specific gravity, index component content, endotoxins, microbial sterility, residual organic solvents, heavy metals, and pesticides. Items with no difference by elapsed time were tested at the initial and final timepoints, and data of items with potential difference by elapsed time were analyzed for trends to establish individual quality control standards. Results All tested items were stable over the study period, and therefore the expiration date was set as 12 months. pH quality control standards were set as 3.66~5.69, and that of specific gravity as 0.802~1.203, respectively. In index component content standards, berberine was set at $4.96{\sim}8.98{\mu}g/vial$, baicalin at $6.47{\sim}10.31{\mu}g/vial$, and geniposide at $116.03{\sim}189.55{\mu}g/vial$, respectively. Standards for other items with no difference by elapsed time were set according to general Korean herbal medicine standards in the Korean Pharmacopoeia. Conclusions Manageable expiration date and quality control standards were established through long-term preservation testing of Hwangnyunhaedok-tang pharmacopuncture, furthering standardization of Korean medicine pharmacopuncture.

• Journal of Veterinary Clinics
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• v.33 no.6
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• pp.356-361
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• 2016

During storage, boar spermatozoa undergo several changes including diminished motility and viability and accumulated reactive oxygen species (ROS). In this study, we investigated the effects of green tea extract (GTE) supplementation in the Sui Dil extender on the sperm motility, viability, ROS and lipid peroxidation (LPO) of long-term preserved boar semen at $17^{\circ}C$. A total number of eight boars were used for this experiment. Pooled ejaculates were diluted to $20{\times}10^6sperm/ml$ in the Sui Dil extender containing 0 (control), 1, 10, 100 or 500 mg/l GTE and were preserved at $17^{\circ}C$ for 24, 72, 120 and 168 h, respectively. At each storage time, sperm motility and viability were estimated by microscopic examination and the fluorescent double stain $Fertilight^{(R)}$, respectively. Sperm ROS level and LPO were assessed using the 2', 7'-dichlorodihydrofluorescein diacetate ($H_2DCFDA$)/propidium iodide (PI) and C11-BODIPY581/591/PI with flow cytometry, respectively. Compared to that of the 500 mg group, there were higher sperm motility and viability in the 1, 10 and 100 mg GTE groups during the preservation from 24 to 168 h (p < 0.05). The ROS levels of the 10 and 100 mg groups during the 168 h preservation were lower than those of the 0, 1 and 500 mg groups (p < 0.05). There were no significant differences in LPO regardless of the preservation period or the GTE concentration. In conclusion, the optimal concentrations (10 and 100 mg/l) of GTE that led to lower ROS levels may be useful for liquid boar sperm preservation at $17^{\circ}C$ for a period of 168 h.