• Korean journal of food and cookery science
• /
• v.9 no.3
• /
• pp.204-209
• /
• 1993

This investigation was undertaken for the purpose of studying the chemical properties of different kinds of spinach by various blanching procedure. Ascorbic acid, mineral and oxalic acid retention of spinaches, as well as blanch effluent composition were the major factors considered with Dong-cho(winter spinach) and vinylhouse grown spinach. Ash, crude protein, crude fat and vitamin C contents of Dong-cho were higher than those of vinylhouse spinach. On the other hand, vinylhouse grown spinach showed higher content in moisture, phosporous, calcium and oxalic acid. Most of the components in spinaches were decreased by increasing the blanching water volume and time. Reducing sugar and solid content in blanch effluent of Dong-cho were increased by increasing the blanching water volume and time, however, vinylhouse spinach showed no reducing sugar.

• 한국생태학회:학술대회논문집
• /
• 1998.05a
• /
• pp.95-95
• /
• 1998

• The Korean Journal of Quaternary Research
• /
• v.14 no.1
• /
• pp.57-63
• /
• 2000

A simulation model was used to examine the effects of climate variation on the tree-ring structure of Larix leptolepis trees growing at a plantation plot in Worak National Park in central Korea. The model uses mathematical equations to simulate processes affecting cell(tracheid) size variations for individual rings using daily precipitation and temperature measurements. Limiting conditions are estimated from temperature, day length and a calculated water balance. The results indicate that the seasonal growth is mostly limited by the soil moisture content and precipitation income during April and May. The April-May temperature also inversely influences the growth by increasing water losses from soil. The global climate-change scenario which includes regional warming(increasing temperature in spring-summer periods) appears to decrease the duration of optimal growths. Consequently, the model estimated that Larix leptolepis would lose the total production of xylem by 25%.

• Korean journal of food and cookery science
• /
• v.8 no.4
• /
• pp.411-419
• /
• 1992

Retention of ascorbic acid in vegetables as influenced by various blanching methods was measured and the effects of blanching time, amount of water added, and with or without lid on the retention were compared. It was found that blanching with small amount of water and without lid generally retained the higher activity of ascorbic acid. Although steam blanching showed the highest retention of the vitamin, the longer heating time was needed to blanch the vegetables. Blanching by microwave oven has revealed that addition of small amount of water did not affect the retention. From the scoring difference test for texture of blanched spinach, the samples which were indicated as best in texture by the 8-panel members have retained 73~96% of ascorbic acid and samples blanched by microwave oven for 60 seconds showed highest retention.

• Proceedings of the KIEE Conference
• /
• 1997.07c
• /
• pp.985-987
• /
• 1997

AMR(Automated Meter Reading) has been considered to solve the lack of meter mem caused by the rise of cost, inefficiency of manual meter reading. Demand forecasting and efficient management of facilities can be accomplished by increasing meter reading efficiency and correcting various data. In this paper, we introduce AMR system using LV PLC in KANG-DONG blanch office of KEPCO.

• Journal of the Korean association of regional geographers
• /
• v.2 no.2
• /
• pp.19-36
• /
• 1996

This study is to examine the remained basis and the locational characteristics of manufacturing in Chonnam region. First, the locational characteristics of manufacturing in the peripheral region examined through theoretical discussions about manufacturing location. And the locational characteristics of the small and medium firms and large firms be studied as to understand the precedent characteristics of Chonnam region. Chonnam region have the precedent characteristics that the regional capital is not accumulated as Japen exploit agricultural products at a colonial period. And SOC, industry and technology are not developed as geographically Chonnam lesion turn aside the economics axis of Korea-Japen-America within a period of industrialization. Manufacturing firms have beer make up the traditional indigenous firms which base on local market, agriculture and marine products in Chonnam lesion. The characteristics of these firms mainly are food & drink, nonmetal industry that is composed of the small and medium sized firms. The industrial structure is changing to machinery, chemistry, electronics industry from food & drink, nonmetal industry. But these industry is making the simple products. In Chonnam region, these change of industrial structure was expanding to the inland or coast region from the neighhoring region of Kwangju metropolitan. The blanch factories of large enterprises that located in Chonnam region are not connected with small and medium sized firms. The small and medium sized firms are not developed. Because these large enterprises are the iron and steel industry or chemistry industry. So the large-manufacturing firms have characteristics of the capital intensive industry, and make up the monopolistic industrial space of fordist blanch factories.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.90-96
• /
• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.

• Proceedings of the Korea Contents Association Conference
• /
• 2003.05a
• /
• pp.102-106
• /
• 2003

In this paper, we propose a novel model and authoring method of digital contents which improves the educational effects in the area of cyber educations through Web. Especially we offer a new model of contents authoring for engineering departs using JAVA technology and concept-based branch strategy, making unit-contents separated in accordance with their characteristics and then accessing them at arbitrary instant in the replaying time. In proportion to the proposed model and strategy, the resultant contents might show advanced adaptabilities and interactions for users and the educational effects are really improved. Combining and realizing the proposed conceptual branch method and JAVA applet library with the conventional page-branch or subject-blanch we expect to get a novel basic scenario of engineering cyber contents and the scenario might improve the authoring and educational effects of the contents by applying its good interactive properties and realistic operations.

• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.273-284
• /
• 2011

The essential oil obtained by steam distillation from a medicinal plant of Artemisia princeps. The essential oil was analyzed by GC-MS. The heat treatments in roasted condition of temperatures were $80^{\circ}C$, $110^{\circ}C$, and $230^{\circ}C$, and the lengths of the time were 6 min, 10 min, and 14 min, respectively. The blanching conditions($100^{\circ}C$) of the treatments lasted 1 min, 2 min, and 5 min while the times of oven dry ($50^{\circ}C$) was 5 min. As the result, the essential oil content of the control plot was higher than the others, and that of the roasted ones was the second highest in low temperature with short treatment time. The major components were eucalyptol, cyclohexadience, phenol, terpineol, and caryopbyllene.

• Food Science and Preservation
• /
• v.4 no.2
• /
• pp.189-196
• /
• 1997

Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96$^{\circ}C$ for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82$^{\circ}C$ for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82$^{\circ}C$ for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76$^{\circ}C$ for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96$^{\circ}C$ for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82$^{\circ}C$ for 60 sec was recommended to stabilize vitamin C and color.