• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.59-64
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• 2001

Treating pork loins with lactic acid cultures (Lactococcus lactis subsp. ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were studied. 2-Thiobarbituric acid (TBA), color. and drip loss evaluations of refrigerated pork loins were assessed. Pork loins were immersed in solutions containing 0∼10% individual lactic acid cultures for 0∼5 min. Pork loins treated with 3.96 log units of lactic acid cultures after storage of 1 days as 4$^{\circ}C$ had no significant difference (P > 0.05) TBA values compared to those of controls. Pork loins treated with 3.96 log unitss of lactic acid cultures during storage of 9 days at 4$^{\circ}C$ had no significant difference (P > 0.05). Hunter color L* and b* values compared to those of controls. However, pork loins treated with 4.10 and 4.23 log unitss of lactic acid cultures after storage of 1 and days at 4$^{\circ}C$ had a significant difference (P < 0.05) Hunter color a* values compared to those of controls. Pork loins treated with 4.10 and 4.23 log unitss of lactic acid cultures after storage of 4 days at 4$^{\circ}C$ had a significant difference (P < 0.05) drip loss values compared to those of controls.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.4
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• pp.1152-1158
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• 2016

This study was used samples, mackerel (Scomber japonicas), Japanese Spanish mackerel (Scomberomorus niphonius), alaska pollock (Theragra chalcogramma), yellow croaker (larimichthys crocea) known as some of the major species fisheries products in Korea We were investigated temperature change during thawing processing, water holding capacity, drip loss, extractive-nitrogen and viable cell count by various thawing methods, thawing at the room temperature (TRT), hot-air thawing (HAT), aeration thawing (AT), high-frequency thawing (HFT). The temperature changes have taken 2~3 hours in HFT and 24 hours by TRT. The expressible drip loss was 0.47~0.87 g/100 g in HFT, 1.91~4.42 g/100g in TRT, 1.31~4.93 g/100g in HAT, and 2.01~4.59 g/100g in AE. The water holding capacity was higher samples thawing by HFT than other thawing methods. Extractive-nitrogen was 276~452 mg/100 g in HFT, 177.21~420.27 mg/100 g in TRT. Viable cell count was $10^2$ to $10^3$ in HFT, $10^3$ to $10^5$ in other thawing methods. The processing speed and uniformity by HFT was minimized the risk of product degradations (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality than those by thawing methods. Therefore, HFT was expected to make high-quality thawing products anticipate future thawing technology

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.595-602
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• 2007

This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.7 no.2
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• pp.260-263
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• 2004

Short-bowel syndrome is functionally defined as a state of malabsorption following loss of small bowel, which comprises the sequelae of nutrient, fluid, and weight loss. The proximal segment of the bowel of a patient with intestinal atresia is usually grossly distended and atonic. In contrast, distal segment is smaller. For this reason, anastomosis of the proximal and the distal segment is technically difficult and may cause no propulsion even when they are anastomosed. We experienced that continuous drip ileostomy feeding with the secretions from the proximal stoma stimulated the distal bowel to accommodate and resolved many sequelae following loss of small bowel in a patient with short-bowel syndrome due to IIIa ileal atresia.

• Journal of Electrical Engineering and Technology
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• v.10 no.3
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• pp.777-785
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• 2015

In agricultural systems, significant amount of energy is consumed during irrigation periods. Therefore operating irrigation systems with electrical energy produced by solar energy is very important. It is be possible to operate irrigation systems which have small-pump power like drip-irrigation with electrical energy produced by solar energy. Electrical energy produced by photovoltaic panels can vary from the estimated value due to environmental factors. Consequently analysis of a real system's performance is important. Thus, more correct projections can be made for the systems which will be designed. In this study, induction motor-pump mechanism for drip-irrigation system is operated with photovoltaic generator. Solar energy capacity of the established system is evaluated by measurements in irrigation periods. By means of simulations, power values produced by system and gained from the actual system are compared. Additionally the performance of induction motor is analyzed with the help of the driver system that increases the efficiency and controls the motor. As regards of results, design values of the drip-irrigation systems fed with solar energy in Southeastern Anatolian Regions of Turkey are obtained. Performance results of induction motor controlled with driver are also provided.

• Journal of Korea Foundry Society
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• v.15 no.3
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• pp.283-290
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• 1995

Molybdenum ingot of 50mm in diameter were obtained from sintered Mo bars by EB drip melting technique. Macroscopic observation of EB remelted ingot indicates that coarse and columnar grains grow in the direction parallel to ingot pulling direction. This can be explained by slow solidification (3mm/min), large temperature gradient and heat flow to this direction. The orientation of columnar structure was found to be <110>, <200> and <211> by the analysis of X-ray diffraction patterns. The contents of typical metallic impurities in Mo sintered bar are 1.2ppm Cr, 3ppm Fe, 44ppm Zr, 150ppm W. Most of metallic impurities were reduced below the order of ppm except zirconium and tungsten by the selective evaporation. In the removal of nonmetallic impurities, oxygen and carbon impurities were lowered from 120 to 6ppm and from 157 to 106ppm, respectively, after first melting. Although the purification effect was not significant with the number of remelting, Vickers hardness was reduced from 217 to 195 and 184 in sequence with increasing the number of remelting.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.6
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• pp.492-499
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• 2009

Effect of drip irrigation on soil salinity control and growth of vegetable crops was studied in the three reclaimed lands of Korea in 2007. Drip irrigation was done one or two times per month for reduction of salt stress by using vinyl hose with tiny holes laid on ridge surface under black plastic film mulch during growing season of cabbage and chinese cabbage. It was observed that drip irrigation was generally effective to soil salinity control, but soil salinity variation of some place was not fully solved to lower down under level of free salt stress. It is also considered that high salinity of runoff water spilled out from cultivation ridge plays another key role for soil salinity management. Consequentially, this soil salinity variation might be one of factors brought low average yield and low commercial ratio of agricultural products. Relation between soil salinity and head growth of cabbage and chinese cabbage was well expressed as logarithmic function. Surface soil EC to reach at 50% of growth reduction to the heaviest head can be estimated was $6.1dS^{\circ}{\S}m^{-1}$ for cabbage and $5.7dS\;m^{-1}$ for chinese cabbage transplanted at optimum season.

• Journal of Life Science
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• v.20 no.12
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• pp.1829-1837
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• 2010

Mideoduck drips were mixed with amino acids (Met, Tau, Gly, Ala, Thr, Cys), thiamine and sugars (Glucose, Ribose) for flavor modification and evaluation using the Maillard reaction. To mask the seafood flavor, onions, spring onions, garlic, ginger, citric orange and green tea were mixed with Mideoduck drips at $160^{\circ}C$ for 2.5 hr in a stainless still reaction bomb. The glucose/thiamine model reaction system was estimated to be lower than the ribose/thiamine model system, and an extreme case is the ribose/Met model system. Mixed system of glucose, ribose and taurine containing sulfur compounds showed fair results. Among the Mideoduck drips mixed with sugars and amino groups, only thiamine model systems were estimated to be normal. The flavor composition of Mideoduck drips/sugars model system, and long chain fatty acids were composed of 31.32~62.71% total flavor content. The 1,2-benzenedicarboxylic acid dibutylester contents made up more than 20% of the model system in groups A, B and C. From the model system in this study, drip/glucose, drip/ribose, drip/glucose/citric orange, and drip/glucose/glycine/cystine groups showed most intense good flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.121-124
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• 2009

This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar$^{TM}$. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.