• Journal of the Korea Furniture Society
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• v.24 no.4
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• pp.345-349
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• 2013

Yellow poplar is well known commercial hardwood species in the world because of its availability, rapid growth, large size, excellent form, early natural pruning, and the good working quality of the wood. Therefore, yellow poplar (Liriodendron tulipifera L.) has been adopted in South Korea for decades ago, and its cultivating the saplings and silvicultural system have been studied. However, yellow poplar is still embroiled in controversy for utilization of use and worth. This species has not only advantages such as lower weight, light color, and higher machinability and bending processing, but also has disadvantages which are bad smell and different colors on heartwood and sapwood. In this study, the objective was that use of yellow poplar board as furniture materials by drying and painting process. Thirty years old yellow poplar was cut and dried for 7 days by high-frequency dryness. Adjustment of color tone to walnut color was conducted with multiple colorants and various number of spread times. Uniform color of yellow poplar on heartwood and sapwood was accomplished by applying 1 time stain (green), 2 times transparent primer, 1 time middle-painting (walnut), and 2 times top-painting (walnut) in sequentially. The painted yellow poplar board was used to manufacture table and dressing table. During the furniture manufacture process, no critical issues were occurred on part of jointing and painting. This painting method may be useful data for future use of yellow poplar as furniture materials.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.266-271
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• 1991

The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and $20^{\circ}C$ of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were $C_{16:0},\;C_{18:1}\;and\;C_{18:2}$ whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.475-480
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• 2005

Surface sowing is one of the most important methods to establish and improve grassland. An interest in seed-coating technique for surface sowing has been increased tremendously in the world today. An experiment was conducted to develop a technique for pelleting seeds for pasture production in woodlands. Results showed that pelleting seeds was a better technique than coating seeds because the pelleting reduced coating time of seeds, and it increased the amounts of coated seeds per hour. The pelleting technique was able to minimize damage to seeds through the lower temperature processing and by reducing time for drying, thus, germinating energy, and germination rate of pelleted alfalfa seeds improved. Emergence, establishment, and early growth of alfalfa from pelleted seeds were also improved in woodlands. Based on this study, we could conclude that the seed-pelleting is a very useful technique for the establishment and early growth of alfalfa in woodlands.

• Journal of the Korean Ceramic Society
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• v.34 no.3
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• pp.314-322
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• 1997

The thin film processing and the applicability as a IMD material of SiO2 aerogels providing ultralow dielec-tric properties were studied. The SiO2 aerogel films with 0.5g/㎤ density (78% porosity) and 4000~21000$\AA$ thickness could be prepared at 25$0^{\circ}C$ and 1160 psig by supercritical drying of wet-gel films, which were spin-coated at the spin rate of 1000~7000 rpm on p-Si(111) wafer under the isopropanol atmosphere. The optimum viscosity of polymeric SiO2 sols for spin coating was in the range of 10~14 cP. The main fac-tors being able to control the film thickness and microstructures were found to be sol concentration, spin rpm, and aging time of wet-gel films. The dielectric constant of the SiO2 aerogel thin film was around 2.0 low enough to be applied to the next generation semiconductor device beyond the giga level.

• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.365-372
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• 2016

Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.

• Journal of the Korean Wood Science and Technology
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• v.42 no.4
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• pp.407-419
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• 2014

The analysis of shape before and after heating, Surface moisture content, Moisture weight change and surface heat distribution by fixed type microwave heating in forms of flat veneer and veneer roll of Korean pine, pitch pine, larch and yellow poplar was conducted. The results were as follows: In case of flat veneer, the quality after microwave heating was comparatively good, but it was somewhat warped. These phenomena may be due to transformation by nonuniform drying stress and stronger effect of local irradiation on the veneers when heating veneer owing to the characteristics of fixed type microwave equipment. In case of the features of roll-shaped veneer heated by microwave, the quality after heating was comprehensively excellent. Especially there was no warping unlike flat veneer. Heat distribution and diffusion were also very stable for roll-shaped veneer and such heat distribution had much influence on surface moisture content and moisture weight loss. Accordingly, the veneer roll would show sufficient drying efficiency in fixed type microwave equipment through a scrutinized examination on generating power and irradiation time according to species and thickness of veneer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.101-108
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• 1984

In order to study the optimal conditions of processing and storage for boiled and dried anchovy (Engraulis japonica) with high protein digestibility, the contents of trypsin indigestible substrate (TI) and in vitro apparent protein digestibility were determined. Peroxide value (PoV), TBA number and nonenzymatic brown pigments, that accounted for important antinutritional factors, were also measured and confirmed the relationship between those factors and formation of TI or in vitro protein apparent digestibility. The results were as follows; Samples boiled for 5 minutes showed the lower content of TI than the other samples boiled for 0.5 min. or 1 min. Hot air dried products had a lower TI content in comparison with the other dried ones such as sun dried or freeze dried products. It was revealed that the lower temperature ($8{\pm}1^{\circ}C$) did not affect to a great degree of forming TI and falling in vitro digestibility comparing to high temperature ($26{\pm}1^{\circ}C$) during storage. The lowest TI content (0.173 mg/g solid) was noted in the samples for 5 minutes and then sun drying after 56 days storage at $9{\pm}1^{\circ}C$. A rapid decrease of in vitro protein digestibility occurred within 0.5 min. of boiling and showed the value $85.3\%$. Freeze dried samples possessed the highest in vitro protein digestibility ($85.9\%$), when compared to sun dried or hot air dried products. Fat oxidation and nonenzymatic browning were proceeded with the various boiling times, drying methods and storing temperatures. It was noted that boiling for 5 minutes and freeze drying accelerate the fat oxidation significantly. More nonenzymatic brown pigments was developed in samples boiled for shorter time (0.5 min.) and that stored at high temperature ($26{\pm}1^{\circ}C$) than the other products. Therefore, fat oxidation and nonenzymatic browning assumed to be a major inhibitory reaction in enzyme digestion and those might be an important role in forming TI in boiled and dried anchovy products during processing and storage.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.61-72
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• 2023

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50℃-70℃) and time (2-4 h) on extraction yield and gel strength were investigated using a face-centered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49℃ and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.