• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1619-1625
• /
• 2012

The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at $10^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F1), 1 day at $15^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F2), storage at $-1^{\circ}C$ (S1), or at $-2.5^{\circ}C$ (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at $-2.5^{\circ}C$, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at $-1^{\circ}C$ was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at $10^{\circ}C$ for 5 days followed by storage at $-2.5^{\circ}C$ for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.868-876
• /
• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.6
• /
• pp.1142-1149
• /
• 2002

This study was designed to standardize recipe and analyze the nutrients of Aguyjjim (stewed angler), a kind of native local foods in Busan. The results of this study are summarized as follows. The form of angler and its way to catch for a bait were recorded in Jasanobo, but the recipe was not written. While angler was used as manure or feed once, it was boomed for Aguyjjim since 80's, accredited as high-quality fish and protein-rich food. The standard recipe of Aguyjjim was prepared (through 3 times experimental cooking), being based on the recipe of cookbooks and restaurants. Then standard recipe was subjected to sensory evaluation. All sensory properties (appearance, smell, texture etc.) of Aguyiiim were evaluated as “like slight S, moderately”in hedonic scale. Energy per 100 g of the Aguyjjim was 89 kcal. It contained protein (10.7 g), fat (1.3 g), fiber (2.6 g), Ca (45 mg), Fe (1.3 mg) and so on. Amino acid is mainly comprised glutamic acid and aspartic acid. Free amino acid contents such as asparagine, glutamic acid, taurine were high. Fatty acid primarily consisted of unsaturated fatty acid like oleic acid, linoleic acid. Traditional foods are based on that of local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Aiming at development of traditional food, the present study offered the standard cuisine of Aguyiiim that is a kind of local foods in Busan. In addition, it presented the composition of nutrients, amino acids and fatty acids. This data would be helpful for houses, restaurants and food service facilities to revive the local foods.

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.1
• /
• pp.1-10
• /
• 2012

The objective of this study was to evaluate the rheology and sensory properties of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique and to attempt to develop a new type of Mozzarella cheese. We noted 3 observations. (1) The initial pH observed for raw milk and retentate of ultrafiltration (CF 2 and CF 3) did not vary much. However, there was a significant difference in the pH at stretching. The initial TAwas significantly different between the raw milk and retentate obtained by ultrafiltration (CF 2 and CF 3). However, no differences were observed in TA at stretching. (2) The predicted yield (Y50), adjusted to 50% total solids (TS), was affected by the concentration factor, fat content, and addition of starter and rennet. The Y50 increased with the concentration factor. 3) Hardness, elasticity, cohesiveness, and brittleness were affected by fat content, and addition of starter and rennet. The hardness, elasticity, and brittleness of Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) were higher than in Mozarella cheese made by the traditional method; however, the cohesiveness decreased during storage at $4^{\circ}C$ over a period of 3 months. (4) Flavor, body texture, appearance, color, and firmness decreased with bacterial count, fat content, and addition of starter and rennet. The results of the sensory evaluation of the Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) changed during storage at $4^{\circ}C$ over a 3-month period.

• Korean journal of food and cookery science
• /
• v.2 no.1
• /
• pp.45-53
• /
• 1986

This study was conducted to investigate the effects of the properties of sugar (20％, 30%) and starch (l5％, 20%, 25％) to Angdo on Angdo Pyun's preference, texture and color_ Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color difference meter, L, a ana b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo fyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L ana a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30％ sugar and 15％ starch could give the best result among the groups studied.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.268-275
• /
• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled, Resulting flours were passed through 45-mesh ($<355{\mu}m,\;IL45$) and 100-mesh ($<150{\mu}m\;IL100$) sieves and separated into $<40{\mu}m\;and\;40-100{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at $95\;and\;50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

• Korean Journal of Heritage: History & Science
• /
• v.50 no.4
• /
• pp.148-165
• /
• 2017

Mural paintings drawn inside ancient tombs are very sensitive to changes in the environment such as temperature and humidity, especially the finish layer of the tomb murals differ in preservability depending on the material properties and humidity conditions. In this study, I examined the mural painting of Songsan-ri Tomb No.6, where the finish layer was made of earth, and identified the physical changes that can occur due to drying, depending on the material properties of the finish layer. I found out through particle size analysis that the finish layer of the mural painting in Songsan-ri Tomb No.6 is about 85.0wt% below silt, about 14.0wt% clay therein, mostly composed of silt and below clay. I also found out through physical property evaluation that surface change rate of samples showed the largest change at 15.5% in reproduced finish layer sample made up of bentonite, followed by 7.8% of reproduced finish layer sample made up of celadon soil, 6.3% of reproduced finish layer sample made up of loess, 6.2% of reproduced finish layer sample composed of white clay and the same order of change in appearance was confirmed in each sample consisted of soil. In addition, it showed the same trend of surface change rate, and the bentonite condition showed the largest change, in the measurement of shrinkage rate and expansion rate. The experiment shows that the finish layer composed of soil is affected by cohesion among particles according to the content of fine parts and the relationship between the agglomeration due to the content of the differentiated part and the stress due to the expansibility depending on the kind of the clay mineral etc. Therefore, it can be concluded that the physical damage occurred in the mural painting finish layer of the Songsan-ri Tomb No.6 is related to the factors such as the material characteristics of the soil and the highly humid environmental change inside the tomb.

• Korean Journal of Heritage: History & Science
• /
• v.54 no.1
• /
• pp.206-219
• /
• 2021

The warming of the climate is increasing the damage caused by termites to wooden buildings, cultural properties and houses. A group removal system can be installed around the building to detect and remove termite damage; however, if the site is not visited regularly, every one to two months, you cannot observe whether termites have spread within, and it is difficult to take prompt effective action. In addition, since the system is installed and operated in an exposed state for a long period of time, it may be ineffective or damaged, resulting in a loss of function. Furthermore if the system is installed near a cultural site, it may affect the aesthetic environment of the site. In this study, we created a detection system that uses wood, cellulose, magnets, and magnetic sensors to determine whether termites have entered the area. The data was then transferred to a low power LoRa Network which displayed the results without the necessity of visiting the site. The wood was made in the shape of a pile, and holes were made from the top to the bottom to make it easier for termites to enter and produce a cellulose sample. The cellulose sample was made in a cylindrical shape with a magnet wrapped in cellulose and inserted into the top of a hole in the wood. Then, the upper part of the wood pile was covered with a stopper to prevent foreign matter from entering. It also served to block external factors such as light and rainfall, and to create an environment where termites could add cellulose samples. When the cellulose was added by the termites, a space was created around the magnet, causing the magnet to either fall or tilt. The magnetic sensor inside the stopper was fixed on the top of the cellulose sample and measured the change in the distance between the magnet and the sensor according to the movement of the magnet. In outdoor experiments, 11 cellulose samples were inserted into the wood detection system and the termite inflow was confirmed through the movement of the magnet without visiting the site within 5 to 17 days. When making further improvements to the function and operation of the system it in the future, it is possible to confirm that termites have invaded without visiting the site. Then it is also possible to reduce damage and fruiting due to product exposure, and which would improve the condition and appearance of cultural properties.

• Journal of Animal Science and Technology
• /
• v.47 no.6
• /
• pp.1059-1066
• /
• 2005

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

• Journal of architectural history
• /
• v.20 no.4
• /
• pp.61-80
• /
• 2011

This study estimated the prototype of Yangjindang at the time of its foundation by putting together the literature and discovered data and historical research on family related to Sangju Yangjindang, and looked at its architectural characteristics. These are summarized as follows: First, Yangjindang is an office building which was completed in three years [1629] after its start of construction when Keomgan Jojeong was at the age of 72 [1626] in his latter days and it was used for performing ancestral rites for Jojeong's forefathers of the head family of Pungyang Jo by family origin. Yangjindang was founded as a base of utopia for putting ancestral rites & commemoration, harmoniousness of a tribe, and educational idea into practice together with Ojakdang. Such a movement can be judged to interpret and apply the circumstances of the times realistically and flexibly where they tried to pursue the promotion of Confucianism & studies of the proprieties as well as the consciousness of practice, and to bring a tribe into harmony after the war through the retirement of Toegye School. Second, it is located at a topographically ideal spot on the edge of the Jangcheon-a tributary of Nakdong with a good physiology and landscape and its location was also the lot for a house of Jojeong's ancestor, which was burned down by war. Behind such a location and planning of Yangjindang, it is presumed, though not certain that it was modelled after Naeap village at Andong- Jojeong's parents-in-low's home. Third, as for its foundation size, it's a head house as much as about more than 100-kan, and its structure is composed of Samyo, Bonche, and Yangjindang. In addition, arrangements of buildings and its composition system and renovation procedures followed Chu-tzu Garyoe. Composition of Samyo can be restored to Yangjindang, Jugo, Woesammun, and Samyo; however, there has been no case of existence in case of Jugo building composition & arrangement takes on an aspect of a compromise between Gamyojido and Sandangjido of Garoe, which seems to be the result from flexibly interpreting and applying the rituals and studies of the proprieties of Toegye School in keeping with locational topography and realistic circumstances while making it a principle for them to observe by Toegye School. There exists a difference between Bonche and its counterpart of the upper class housing at Sangju district in that Bonche[main building] is a squre-shaped 'Ttuljip' typical of Andong setting a family ancestral ritual as a main function. Fourth, there existed a lot of hardships in raising money to cover repairs in time of doing repairs to this structure after 180 years since its establishment. In case of the repair work on Bonche, the level of renovation was limited to the replacement of old materials for rafters, doorpost, roof members and railings with new materials, together with partial alterations in case of window system. It is estimated that Yangjindang was renovated in 1808, and afterwards it was renamed Okryujeong after being re-built at another site. Through the repairs, the floor was expanded for the clan's meeting, and angle rafters and roof members were mended as well. Especially, the plane and structure of Okryujeong which was re-built at another site are expected to give clues to its restoration due to the resemblance to original appearance of Yangjindang at the time of its renovation in 1808.