• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.426-432
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• 2016

Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.

• Journal of Wetlands Research
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• v.1 no.1
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• pp.7-16
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• 1999

The objective of this study is to recover the contaminated ditch by using a biofilter filled up with waste-concrete media and vegetation bed. Two systems were tested for elimination of organic compounds, turbidity, nitrogen and phosphate. System 1 is three-stage system which consisted of one biofilter and two vegetation bed, system 2 has three-stage system consisted of one biofilter, one vegetation bed (four bed), and one media trench operated in series. In system 1, HRT of biofilter was 4 hour, and Oenanthe javanica was planted in two vegetation bed. In system 2, HRT of biofilter was varied 2 hours and Persicaria chinensis was planted on the top of the biofilter. And Oenanthe javanica, Hydrocharis asiatica, Salvinia natans were planted in four bed of a vegetation bed and the second vegetation bed of system 1 was rebuilt to a media trench bed. The elimination rate of BOD and turbidity was over 90% in both systems. The mean elimination rates 40~50%(system 1), 30~40%(system 2) for T-N and 40~50% (system 1), 30~40%(system 2)for T-P. T-N and T-P elimination performance of system 1 was a little higher(10%) than that of system 2. Results showed that vegetation bed are not efficient in reducing T-N and T-P. It was considered that HRT of vegetation bed of both systems was much lower(1~2hr) than that of conventional system(5~20days).

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.209-214
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• 2006

Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at $20^{\circ}C$ for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• 한국석유지질학회:학술대회논문집
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• spring
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• pp.29-37
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• 1998

The sedimentary succession on the northern coast of Jindo and the adjacent area comprises the thinly bedded, fine-grained deposits of an epiclastic sandstone, siltstone, black shale/mudstone, and cherty mudstone (ca. 200m in vertical thickness), which are interpreted as the finely stratified turbidites mainly by density underflow-induced currents. Most deposits can be divided into eight facies: thin-bedded, ash-rich massive sandstone layer (mS), graded and laminated mudstone layer (glM), graded mudstone layer with ripple lamination (rM), laminated and graded siltstone layer (lgZ), finely laminated black shale layer (IBS), structureless mudstone layer (mM), thin-bedded cherty mudstone layer (lCM), and contorted and laminated mudstone layer (dlM), The thin-bedded, ash-rich sandstone facies is interpreted to be deposited from high-density turbid underflows during a relatively large flooding. Most thinly bedded mudstone facies would be deposited from low-density turbid underflows (turbidity currents) with some different hydrodynamic condition and sediment concentration during the high discharge of river water. Whereas the structureless mudstone facies may result from raining down of suspended sediment intermittently supplied by overflows and interflows. From the entire succession, graded and laminated mudstone layers interbedded with thin-bedded, ash-rich massive sandstone are dominant in the lower part of the succession, and graded mudstone layers with ripple lamination ripple lamination occur mainly in the middle part of it. On the other hand, iaminated/raded siltstone and contorted/laminated mudstone layers prevail in the upper part. The transition of facies association is suggestive of the continuous change of main depositional setting from basin plain to lower slope, which could be due to the movement of depocenter by the increase of sediment supply (volcanic activity).

• Food Science and Preservation
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• v.6 no.2
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• pp.228-232
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• 1999

Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.382-386
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• 1992

Effect of temperature on some quality characteristics of aqueous extracts of sea mustard was investigated. The concentration of total solids and protein and their yields in the extracts were increased as the extraction temperature raised from $50^{\circ}C$ to $100^{\circ}C$ during initial period of extraction. However the lower values of the percent of supernatant was obtained at $50^{\circ}C$ and $100^{\circ}C$. The percent of yields of solids and protein for 1 hour extraction at $100^{\circ}C$ were 21.56% and 4.7%, respectively. The highest viscosity, which was $2.5{\sim}4.0$ times of higher values of the other extracts, was obtained by 2 hours extraction at $100^{\circ}C$. The turbidity was gradually decreased after 1 hour extraction. The activation energy calculated for initial increase rate of solid and protein concentration were 1.18 and 3.90 Cal/mole, respectively.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.1
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• pp.39-50
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• 2017

In the coagulation/sedimentation (C/S) process of the water treatment process, the inflow of massive algal bloom causes many problems including fouling of filter media. This study was conducted to find out the way to remove the algae's harmful effects by addition of pre-treatment prior to C/S process. Many Jar-tests were conducted such as (1) ACF (Algae Coagulation Flotation) process using natural algae coagulant (Water $Health^{(R)}$), (2) ACF + C/S process and (3) C/S process with a variety of conditions using cultured algae. The average values of turbidity were (1) 0.42 NTU for ACF process, (2) 0.13 NTU for ACF + C/S process and (3) 0.25 NTU for C/S process. It was shown that the treatment efficiency of ACF process could get low turbidity results, and ACF + C/S process could achieve more efficient results than those of C/S process. Any negative effects of ACF process to the efficiency of C/S process were not observed in ACF + C/S process. In order to reduce the unfavorable effects of algae, it was found out that the introduction of ACF process in the forms of (1) ACF or (2) ACF + C/S could be one of the effective and alternative solutions.

• Journal of environmental and Sanitary engineering
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• v.16 no.3
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• pp.96-103
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• 2001

This study was carried out to investigate the major factors for the removal of NOMs (Natural Organic Matters) by alum ferric chloride and blended coagulants that consisted of alum and ferric chloride. Investigated factors were pH, the dosage of coagulant, alkalinity, hardness and bloc strength. The particle size contained in the test water came from the Han River was also measured. DOC(Dissolved Organic Carbon) removal at pH 6 was two to three times higher than at pH 8.5. The blended coagulant showed 9 to 10 percent higher DOC removal efficiency and 2 to 4 percent higher turbidity under the same condition. Alkalinity consumption of alum, ferric chloride and blended coagulant was 81%, 90% and 86% of theoretical value, respectively. The limit concentration of alkalinity to avoid pin floe was 10 mg $CaCO_3/L$ when alum was used. Hardness had no apparent effect on coagulation. The residual turbidity and $UV_{254}$ showed a tendency of increasing with floc strength($sec^{-1}$) increase. The order of floe strength was the following; alum >blended coagulant > ferric chloride. The particle counter test showed 89 percent of the small particle size(SPS, $1~5{\;}{\mu}textrm{m}$) and 11 percent of the medium to large particle size(M.LPS, $5~125{\;}{\mu}textrm{m}$). At PH7.85, the particle removal efficiencies of SPS($1~5{\;}{\mu}textrm{m}$) and M.LPS($5~125{\;}{\mu}textrm{m}$) in the coagulation process were 81% and 95%, respectively.