• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1296-1302
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• 2013

The quality of fresh jujube (Zizyphus jujuba) fruit rapidly declines in the postharvest stage and thus the effective storage conditions for agricultural warehouses were investigated in this study. Fresh jujubes (~10 kg) were stored using five different storage methods: plastic box without further packaging as a control (C-PL), plastic box with hanji packaging (H-PL), plastic box with functional film packaging (F-PL), cardboard box with hanji packaging (H-CB), and cardboard box with functional film packaging (F-CB). The storage boxes were stored in a refrigerator ($0^{\circ}C$ and 80~90% RH), equipped with an ethylene gas scavenging device for 9 weeks and then the quality characteristics were analyzed. The control storage conditions of jujubes showed a substantial decline in quality with decreases in moisture content, hardness, and sugar content as well as increases in decay ratio and redness. Among the tested storage conditions, F-CB was most effective in terms of maintaining the quality of jujube fruit while maintaining firmness, weightlessness, ripening degree from redness and visible appearance. In conclusion, effective storage and packaging conditions during storage enabled maintenance of fruit quality of jujubes for 9 weeks.

• Applied Chemistry for Engineering
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• v.25 no.2
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• pp.174-180
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• 2014

A plasma hydrophobic coating on commercial fish feed was conducted to prolong the floating time of feed, thereby enhancing the feed consumption rate and reducing the contamination of water in fish farms. The hydrophobic coating on the fish feed was prepared using an atmospheric-pressure dielectric barrier discharge (DBD) plasma with hexamethyldisiloxane (HMDSO), toluene and n-hexane as the precursors. The effect of the parameters such as input power, precursor type and coating time on the coating performance were examined. The physicochemical properties of the coating layer were analyzed using a Fourier transform infrared (FTIR) spectrometer and a contact angle (CA) analyzer. The water CA increased after the coating preparation, indicating that the surface changed from hydrophilic to hydrophobic. The FTIR characterization revealed that the hydrophobic layer was comprised of functional groups such as $CH_3$, Si-O-Si and Si-C. As a result of the hydrophobic coating, the floating time of the fish feed increased from several seconds to 3 minutes, which suggested that the plasma coating method could be a viable means for practical applications. Compared to the water CA measured as soon as the coating layer was prepared, the 6-day aged sample exhibited a substantial CA increase, confirming the aging effect on the improvement of the hydrophobicity.

• Korean Journal of Ecology and Environment
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• v.42 no.3
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• pp.271-279
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• 2009

Vinyl chloride (VC) is a known human carcinogen, and it is released to multi-environmental media via several exposure routes. VC was potentially evaluated as a water quality pollutant based on human health risk assessment in Korean water environments. In this study, we investigated physicochemical and toxicological properties of VC, human health and ecological risk assessment, and the regulation of VC as a water quality pollutant in developed countries. Currently there are no standard or guideline values of VC in Korean legal system for the protection of human health and aquatic ecosystem, except that it is designated as a specific toxic substance and a water quality pollutant. Human health risk assessment of VC was previously performed based on the limited water quality monitoring data. The monitoring level of VC in Korean water system is more higher than other countries'. VC was assessed as potential hazardous chemical based on the US EPA's cancer risk assessment. There were a few ecotoxicity data of VC available using very limited kinds of aquatic organisms, and the toxicity results obtained seem to be overestimated without considering the losses of VC in open exposure system. Therefore it is needed to monitor the VC in various areas and to carry out the ecotoxicity research using multi-level organisms. We expect that these results can be useful information for implementing VC as a water quality pollutant in legal system for the protection of human health and aquatic ecosystem in near future.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.117-122
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• 1997

The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.3
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• pp.304-311
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• 1985

This study was carried out to find the spring-season weed growth status on account of different soil physicochemical properties due to continuous application of same fertilizer for 8 years at paddy field. The results examined on weed species, dry weight of weed, and weed growth status were summarized as follows. 1. 1-6 species of weed occurred in the plots treated by continueous application of different fertilizers. Cyperus serotinus could grow only in the phosphate defficient plots, however, in the N+P+K, N+P and N+P+K+compost plots, 4-6 kinds of weed occurred variously. 2. In the plots applied phosphate like as, P, P+K, N+P+K+compost, and N+P+K+plots, large amount of weed occurred apparently. 3. Positive correlation betwaen dry weight of Alopeculus aequalis, polygonum hydropiper and Chenopodium alburn and available phosphate content in soil was showed with high significance. 4. Available phosphate in soil affected weed growth and weed species composition among weed communities. Application of lime fertilizer tended to suppress the occurrence of Alopeculus aequalis. 5. Dry matter of polygonum Longisetum, Chenopodium album and polygonum hydropiper showed higher content of nitrogen, phosphate, calcium, and magnesium. Whereas those of Alopeculus aequalis, Cyperus Serotinus and Stellaria alsine were less.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.118-122
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• 1996

The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from $150^{\circ}C\;to\;210^{\circ}C$ at the increment of $20^{\circ}C$, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at $190^{\circ}C$ for 30 min and $210^{\circ}C\;for\;20{\sim}30$ min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at $190^{\circ}C$ for 20 min had the best palatability.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.161-167
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• 1994

Soluble solids $(^{\circ}Brix)$, acid content and vitamin C content of Citrus miyakawa unshiu and C. okitsu unshiu juice harvested middle of November 1993 in Seuho-Dong and Topyung-Dong, Seogwipo-si, south area of Cheju were $10.7{\sim}11.0$, 1.04% and $41.19{\sim}44.94\;mg/100\;g$ juice, respectively. Carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose, and 1/4 fructose. Fruit weight, peel thickness, soluble solids, pH, acid content and Brix/Acid ratio had a good correlation in linear function with increasing fruit size, respectively. However, hardness and edible part ratio were not showed correlation with increasing fruit size. Middle size of citrus fruit was favorable to panelists, and the citrus peel color of red yellow was more favorable than pale yellow color in sensory evaluation. Sensory evaluation score showed a linear correlation among citrus fruits of C. okitsu unshiu produced in Namwon-ri, Seuho-Dong, Seogwipo-si, south area of Cheju, and that of Chochun-ri, Ara-Dong, Cheju-si, north area of Cheju, and the score was higher according to citrus fruit produced in optimum cultivation area. With increasing Brix/Acid ratio of citrus juice, high sensory evaluation score was gained in panelists. These data obtained are supposed to be applied to the quality evaluation of Citrus unshiu produced in Cheju.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.478-487
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• 2013

Onions were treated with different amounts of sulfur (S) during cultivation and examined for their physicochemical properties and flavor. Onions cultivated without S application were the control group; the treatment groups were grown in soil that had been pretreated with S and received additional S applications or four times before harvest. As the number of S applications increased, the levels of crude protein, quantified with total nitrogen; ash, approximating total amounts of minerals; and dietary fiber of the onions tended to increase. The mineral compositions also improved, with noticeable increases in the levels of Mg, K, Fe, and Zn. In particular, the reducing capacity of the onions increased appreciably (p<0.05), without increases in the levels of S-containing compounds such as thiosulfinate or S-containing amino acids. Nevertheless, the spicy hot taste and flavor, which is generated mainly from S-containing compounds, were perceived more strongly in the onions that had received more S applications.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.521-525
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• 2013

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.