• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.722-729
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• 1997

The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.

• Journal of Life Science
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• v.17 no.12
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• pp.1734-1738
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• 2007

The biological activities of strawberry were investigated during frozen storage. The concentrations of total phenolic content in strawberry juice and water extract were $2.342{\mu}g/ml\;and\;2.235{\mu}g/ml$, respectively. The total flavonoid content in strawberry juice and water extract were $200.36{\mu}g/ml\;and\;201.07 {\mu}g/ml$. respectively. Antioxidant activities of strawberry juice and water extract were determined. The DPPH of strawberry juice (94.2%) was higher than the water extract of strawberry (93.5%). ABTS of strawberry juice and water extract were 99.9% and 100.0%, respectively. Xanthine oxidase inhibitory activity and SOD-like activity of strawberry of water extracts were higher than those of strawberry juice. The changes in the antioxidant activity of strawberry was insignificant until 6 months of frozen storage. Therefore, it was expected that frozen storage of strawberry was useful preservation expedient for consistent supply of raw materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.955-959
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• 2006

Effects of chlorine dioxide ($ClO_2$) on weight loss, polyphenol oxidase activity, and microbial change of fresh mushrooms (Agricus bisporus Sing) were investigated. Mushrooms were treated with 5, 10, and 50 ppm of $ClO_2$ solution. Mushrooms were stored at room temperature and $4^{\circ}C$. Weight loss for $ClO_2$ treated mushrooms was smaller than that of the control group. Polyphenol oxidase activity of the $ClO_2-treated$ samples stored at room temperature increased until day 2 of storage and then decreased, and the activity of the samples stored bacteria, yeast and mold counts than the control during storage. Aerobic bacterial counts for 50 ppm of $ClO_2$ treatment at $4^{\circ}C$ increased from $1.62{\times}10^2\;CFU/g\;to\;1.66{\times}10^7\;CFU/g$ at day 10 of storage, while control groups were from $1.00{\times}10^3\;CFU/g\;to\;3.72{\times}10^8\;CFU/g$. These results indicate that $ClO_2$ treatment could be useful in improving the quality and microbial safety of mushrooms.

• Korean Journal of Clinical Laboratory Science
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• v.53 no.4
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• pp.326-332
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• 2021

Swabs are useful and common sampling tools in various research fields, such as medicine, ecology, biotechnology, forensic medicine, and pollutant monitoring systems. Collection reagents are one of the essential components in sampling. It is important to develop a sample collection kit and designate an appropriate storage temperature because samples need to be stored for a long time. The purpose of this study was to identify the effects of three collection reagents and three storage temperatures on the recovery of living bacteria without media. We selected Escherichia coli and Staphylococcus aureus as representative environmental bacteria. Distilled water (DW), phosphate buffered saline (PBS), and Tris-EDTA (TE) buffer were used as collection reagents and stored at 22℃, 4℃, and -70℃ after sampling. The results of using each collection reagent and storage temperature on the bacteria were compared using relative light units (RLU) and the number of colony forming units (CFU). When using -70℃ storage temperature and the TE buffer, the number of living bacteria and the RLU values remained constant. It is therefore recommended that the sample be stored at -70℃ immediately after collection and a TE buffer solution be used as the collection reagent.

• Korean Journal of Medicinal Crop Science
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• v.28 no.6
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• pp.421-427
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• 2020

Morus alba, Anti-obesity, C57BL/6 Mice, Expression, Flavonoid, Gene, Mulberry Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional cooking oil that has long been sold at a very high price however, depending on the method of extraction and storage, this oil becomes rancid occurs very quickly. Therefore, this study aimed to find a material that prevents rancidity and improves the storage properties of sancho oil. Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃. Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.

• Journal of the Korean Wood Science and Technology
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• v.30 no.2
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• pp.128-133
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• 2002

This study was conducted to investigate the influence of storage time on the sapstain development of Japanese red pine and Korean pine logs during storage in log yard, and their stain characteristics. Japanese red pine and Korean pine trees were harvested and cut into logs in mid January of 2001. These logs were transported to the two local sawmills where they were closely stacked in remote parts of log yard. The logs were then sampled destructively by cutting seven to nine 3-cm long discs along the length of each log at intervals of 3, 4, 5, 6, and 8 month after felling. The stain coverage and maximal radial penetration of stain were measured from the discs of the sampled logs after the isolation of causal staining fungi. The sapstain was primarily infested by the attack of bark beetles and the species of bark beetle was identified as Tomicus piniperda. The main fungal species isolated from stained wood was Ophiostoma species. Based on the present study, the logs could be stored in log yard until May without stain; but stain development was rapid after May and the severity of stain increased proportionally with storage time. Korean pine was more susceptible to fungal stain than Japanese red pine. During summer storage, decay started to develop in logs and the main species were identified as Tyromyces sp. and Schizophyllum commune. Information provided in this paper would be very useful to develop more effective control strategies for sapstain prevention in Japanese red pine and Korean pine logs.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.445-450
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• 1975

These experiments were carried out to obtain useful yeast for Korean grape wine brewing. The 213 strains of yeasts were isolated from grapes sampled in Daejeon city and suburbs and then 3 strains among the isolated yeasts were selected as useful strains and identified. The results obtained as follows; 1. The 3 strains of W-49, W-50 and W-127 selected as useful yeasts were clarified to grape wine mash rapidly. 2. In the mashes clarified after storage of 45 days, the value of optical density of the case of W-50 strain was highest and the color was very thick, compared with the case of another strains. 3. In the pannel test of the grape wines, the case of W-49 and W-50 strains were best, the case of the W-127 strain and control yeast, Hb were similar each other as next order. 4. Among 3 strains selected as useful yeasts it were identified that the strains of W-49, W-50 selected as useful strains were Saccharomyces cerevisiae and the strain of W-127 was Saccharinyces pretoriencis by the Ladder manual. 5. All of these useful yeasts were appeared red color on TT C stain.

• Journal of the Earthquake Engineering Society of Korea
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• v.10 no.6 s.52
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• pp.67-77
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• 2006

Seismic activity of Korea is not so high as that of Japan or California and most of the structures were designed without considering the influence of earthquakes until the first seismic design code was enforced in 1988. Therefore, it was very hard to find seismically isolated structures in Korea until 1980's. Korean engineers assumed that the seismic isolation or vibration control would be useful only in a high seismicity region while such technologies can be quite useful in a low seismicity region for the efficient reduction of earthquake damages. Recently, Korean engineers began to have interest in the seismic isolation or vibration control and applied it to some important structures such as LNG storage tanks, many bridges and several buildings. However, design codes are not defining such useful advanced technologies for the design of building structures and several projects employing seismic isolation or vibration control in the design of structures had difficulties in obtaining construction permit from the local government. Therefore, it is an urgent requirement to introduce these advanced technologies in the seismic design code.

• Journal of the Korean Institute of Gas
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• v.24 no.6
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• pp.91-97
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• 2020

Lithium-ion batteries (LIBs) have a longer lifespan, higher energy density, and lower self-discharge rates than other batteries, therefore, they are preferred as an Energy Storage System (ESS). However, during years 2017-2019, 28 ESS fire accidents occurred in Korea, and accurate capacity estimation of LIB is essential to ensure safety and reliability during operations. In this study, data-driven modeling that predicts capacity changes according to the charging cycle of LIB was conducted, and developed models were compared their performance for the selection of the optimal machine learning model, which includes the Decision Tree, Ensemble Learning Method, Support Vector Regression, and Gaussian Process Regression (GPR). For model training, lithium battery test data provided by NASA was used, and GPR showed the best prediction performance. Based on this study, we will develop an enhanced LIB capacity prediction and remaining useful life estimation model through additional data training, and improve the performance of anomaly detection and monitoring during operations, enabling safe and stable ESS operations.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.