• Food Science of Animal Resources
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• v.38 no.5
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1019-1028
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• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.563-574
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• 2006

This study was performed to investigate if high molecular weight(～200kDa) of chitosan can be a potential possibility to replace with the sodium nitrite in low-fat sausages. pH, proximate analysis, Hunter color values, vacuum purge, expressible moisture(EM, %), texture profile analysis(TPA), shelf-life effect were measured. No differences in physico-chemical properties were observed between controls and chitosan treatments(p>0.05). Since Hunter-a-values(redness) were reduced with the addition of chitosan as compared to the sausages containing sodium nitrite and sodium lactate, it could not be replaced by chitosan completely. However, total plate counts(TPC), thiobarbituric acid reactive substance(TBARS), volatile basis nitrogen(VBN) did not differ between chitosan treatments and controls. These results indicated that the addition of chitosan into meat products would be replaced with sodium nitrite partially, but it may not be completely replaced due to the reduced Hunter-a-values. Further research will be continuously performed to screen the natural ingredients which might have a cured pigment in meat products.

• Journal of Environmental Health Sciences
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• v.19 no.2
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• pp.23-33
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• 1993

The anaerobic digestion of organic synthetic wastewater in anaerobic fluidized bed bioreactor (AFBBR) and anaerobic fluidized packed bed bioreactor (AFPBBR) was studied. This study was conducted to evaluate efficiency and reliability of two reactor. Experiment was performed to find the effect of upflow rate with AFBBR and the height of packed bed with AFPBBR. As a result, this program obtained several conclusion. These are given as follows: As applied the upflow rate increased in AFBBR the produced volume of biogas increased, while the gas production and COD removal decreased at above 0.3 m$^3$/h. When a upflow rate is 0.4 m$^3$/h in AFBBR the volatile suspended solid (VSS) became significantly increased. At an organic loading rate from 0.1 to 0.4 of upflow rate in AFBBR, the methane yield was 1.5584 m$^3$CH$_4$/kgCOD removed, and the observed cell yield coefficient was 0.0933 gVSS/gCOD. In case of AFPBBR, the results showed also that 20 cm of height of packed bed was superior to other in the aspect ot biogas production, the content of methane and COD removal. At 20 cm of height, the profile of microorganisms was stable, while at 30 cm the VSS of effluent became higher than AFBBR. Though COD removal of AFPBBR increased with packed bed, COD removal deteriorate with over packing because the loss of pressure became higher in the reactor. At an organic loading rate from 20 to 40 cm of packed bed in-AFPBBR, the methane yield was 2.5649 m$^3$CH$_4$/kgCOD removed, and the observed cell yield coefficient was 0.0506 gVSS/gCOD. Based upon the results obtained, it is suggested that AFBBR and AFPBBR is the most effective conditions at 0.3 m3/h of upflow rate, the 20cm of packed bed, respectively. The rate constant are summarized as follow:

• Proceedings of the KIEE Conference
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• 2001.07c
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• pp.1512-1514
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• 2001

In this work, PZT thin films were etched as a function of $Cl_2$/Ar and additive $CF_4$ into $Cl_2$(80%)/Ar(20%). The etch rates of PZT films were 1600 $\AA$/min at $Cl_2$(80%)/Ar(20%) gas mixing ratio and 1973 $\AA$/min at 30% additive $CF_4$ into $Cl_2$(80%)/Ar(20%). Therefore the etch rate of PZT in $CF_4/Cl_2/Ar$ plasma is faster than in $Cl_2$/Ar. From XPS and SIMS analysis, metal halides and C-O, FCI and $CClF_2$ were detected. The etching of PZT films in Cl-based plasma is primarily chemically assisted ion etching and the remove of nonvolatile etch byproducts is the dominant step. Consequently, we suggest that the increase of Cl radicals and the volatile oxy-compound such as $CO_y$ are made by adding $CF_4$ into $Cl_2$/Ar plasma. Therefore, the etch rate of PZT in $CF_4/Cl_2/Ar$ plasma is faster than in $Cl_2$/Ar. The etched profile of PZT films was obtained above 70$^{\circ}$ by the SEM micrograph.

• Journal of the Korean Society of Tobacco Science
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• v.21 no.2
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• pp.119-127
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• 1999

This study was conducted to evaluate the effect of cigarette papers, flax and wood, on the delivery of mainstream smoke. The main components of cigarette papers were cellulose, hemicellulose, lignin, and pectin. Lignin contents, known as precursor of smoke's phenolic compounds, of the flax and wood cigarette papers were 5.8% and 10.6%, respectively. The pyrolysis products of cigarette papers were similar by the profile of total ion chromatogram. But, the area % of some components, such as 1,3-cyclopentanedione, 3,5- dimethyl cyclopentane-1,2-dione, 2-hydroxy-3-methyl-2-cyclopentenone, dihydro-2(3H)-furanone, 3-methyl-2(5H)-fruanone, and 5-methyl-2-furaldehyde delivered through pyrolysis of the flax cigarette paper were higher than that of wood cigarette paper. Otherwise, the area % of some components, such as 2-methyl-cyclopentene-l-one), 2,3-butanedione, 2-cyclopentene-l-one, and 5-hydroxy-2-methyl-furaldehyde, 2-furaldehyde delivered through pyrolvsis of the wood cigarette paper were higher than that of flax cigarette paper. To identify the difference between two cigarette papers, we used the cigarette column filled with the cut cigarette paper instead of the cut tobacco leaf. The amounts of semi-volatile fraction delivered from flax cigarette paper was more than that of wood cigarette paper. But, by using the cut tobacco, there was no big difference of delivery amount between flax and wood cigarette papers. Also, aroma of TPM by collecting from brening cut tobacco wrapped in flax and wood papers showed a different pattern by the electonic nose system. Although the difference between two cigarette papers by using the cut tobacco was smaller than that of cut cigarette paper, this result indicated that the fax and wood had the different effects on the delivery of smoke components as shown in the sensory test results.

• Journal of the Korean Wood Science and Technology
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• v.35 no.4
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• pp.52-60
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• 2007

Plant can detoxify the effect of the volatile organic compounds (VOC) such as formaldehyde and toluene, however, mechanisms of VOC detoxification are largely unknown in plant system. This study was performed to investigate phenotypic changes of Arabidopsis seedlings upon treatment of either formalin or toluene. Formalin treatment up to twenty four hours didn't cause any significant phenotypic damages on the leaf surface of 27 DAG Arabidopsis seedlings. However, the protein profile of formalin-treated seedlings was significantly different from that of mock control. Using automated electrophoresis system, the molecular weight of each formaldehyde-responsive protein (FRP) was predicted and its formaldehyde-dependent expression was confirmed at transcription level by quantitative real-time RT-PCR analysis. Four FRPs isolated in this study are the novel proteins with unknown functions but highly homologous to the stress-related proteins.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.37 no.7
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• pp.1-6
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• 2000

In this study, the effects of the addition of $N_2$ gas into the $Cl_2$ (90)/Ar(10) gas mixture, which has been proposed as the optimized etching gas combination, for etching of platinum was performed. The selectivity of platinum film to $SiO_2$ film etch mask increased with the addition of $N_2$ gas, and etch profile over 75 $^{\circ}$ could be obtained when 20 % additive $N_2$ gas was added. These phenomena were interpreted as the results of a formation of blocking layer such as Si-N or Si-O-N on the $SiO_2$ mask. The maximum etch rate of Pt film and selectivity of Pt to $SiO_2$ are 1425 ${\AA}$/min and 1.71, respectively. These improvements were considered to be due to the formation of more volatile compounds such as Pt-N or Pt-N-Cl.

• KSBB Journal
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• v.31 no.3
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.631-636
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• 2019

Fish bone-based calcium products are currently receiving much attention among high value-added industries involving calcium. Industrial processing of fish products yields unused fish parts including bones, which could be used as marine health foods to enhance the economic and environmental benefits of fish production. The ultimate goal of this study is to develop the high value-added fisheries products fortified with fish bones supplementing calcium. We here explored the physical and chemical softening methods of the fish bones to enhance texture of the fish products with a high degree of calcium absorption rates. The eluted calcium from the fish bone was quantified with the inductively coupled plasma optical emission spectrometry (ICP-OES). The characteristics of the softened fish bones were determined by the laser diffraction particle size analysis, texture profile analysis, and volatile organic compounds (VOCs) analysis. As the result, the optimized softening method of fish bone was established when Theragra chalcogramma bone was treated twice with the pressurized high temperature (110-120℃ and 1.0-1.5 kg/cm²). The produced softened fish bone turned out to be suitable for the food additives with low particle sizes, low hardness values, and negligible VOCs responsible for the unpleasant flavors.