• Journal of Korean Society of Environmental Engineers
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• v.36 no.8
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• pp.579-587
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• 2014

Various kinds of micro organic pollutants have frequently been detected from a water system. Therefore, it is considered to be very important part in the drinking water treatment system. And the research about removal process and processing efficiency have been being conducted briskly. In this study, the removal efficiency was evaluated using advanced water treatment process and nanofiltration process. The removal efficiency of nanofiltration process was very different according to physical and chemical characteristics of materials. The molecular weight of cutoff was the most influential factor in the removal efficiency. And when pKa value was higher than pH of raw water or Log Kow value was below 2, the removal efficiency of material was decreased. In case of oxidation reaction, the bigger the molecular weight of material was and the more hydrophobic a material was, the less oxidation reaction occurred. And the removal efficiency was decreased. Most unoxidized materials were removed by absorption. And the more actively oxidation reaction occurred by $H_2O_2$, the more absorption reaction increased.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.845-852
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• 2014

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.769-776
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• 2022

As an aquatic plant, the lotus leaf Nelumbo nucifera is rich in polyphenols, carotenoids, and flavonoids. We analyzed the chemical (pH, acidity, sugar, alcohol), microbiological (lactic acid bacteria, yeast), and antioxidant activity of Makgeolli supplemented with 5% and 10% lotus leaf (ll) during fermentation for 7 days. The pH of the non-additive group (control) was 3.10-6.03, that of the 5% added group was 3.17-5.77, and that of the 10% added group was 3.27-5.70, which decreased significantly (P<0.05) as the fermentation time elapsed. The acidity and sugar content were 1.89-2.12% and 9.10-12.90 Brix, respectively, which were significantly higher (P<0.05) as the amount of added ll increased. The alcohol content was 5.90-7.20% and was the highest on the seventh day of fermentation. The lactic acid bacteria was 6.07-7.17 log CFU/mL, which was higher in ll Makgeolli. Yeast increased until day 3 and then decreased to 3.27-5.86 log CFU/mL. DPPH (1,1-diphenyl-2-picrylhdrazyl) and ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in ll Makgeolli (DPPH 68.72-81.48%, ABTS 90.71-91.67%). In this study, the commercialization potential of ll Makgeolli was expanded by enhancing the quality and antioxidant function of Makgeolli added with ll.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• Journal of KIISE:Computer Systems and Theory
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• v.26 no.5
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• pp.549-554
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• 1999

본 논문에서는 P개의 프로세서로 구성된 메시지 전달형의 병렬 컴퓨터에서 메시지 길이 L일 때 시간 복잡도가 O(L logP)인 방송함수(broadcast)의 기존 구현방식을 개선하고자, 메시지를 P/2개의 메시지로 균등하게 분할하고 그 각각을 분산시켜 병렬로 전송하는 복잡도 O(L)인 방송 알고리즘을 제안하였다. 또한 프로세서가 다단계 연결망으로 연결된 IBM SP2 병렬 컴퓨터에서 MPI 환경으로 실험하여 비교적 긴 메시지에 대해서 기존방식보다 성능이 향상됨을 확인하였다. 이 방식은 내장된 점대점 통신을 쓰고 방송에 의한 지연시간이 프로세서 수에 의존되지 않아 빠른 수행을 할수 있으므로 해당 컴퓨터의 통신 특성 파라메터와는 무관하게 동작하며, MPI-2 같은 새로운 환경에도 폭넓게 적용할수 있다.

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.373-377
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• 1995

We investigated the survival, $\beta$-galactosidase activity and cellular permeability of lactic acid bacteria such as Lactobacillus acidophilus ATCC 4356, Lactobacillus casei subsp. casei IFO 3533, Streptococcus thermophilus KCTC 2185, Lactobacillus delbrueckii subsp. lactis ATCC 4797, and Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 in anaerobic condition of pH 1.5-3.5 range. Numbers of all tested viable cells did not decrease at pH 3.5, but decreased rapidly at pH 1.5 and pH 2.5 during 2 hour incubation at modified EG medium. Immediately after 2 hour incubation, the decrease in population at pH 1.5 and pH 2.5 was about 6-8 and 5-7 log cycles/ml, respectively. Lactobacillus acidophilus ATCC 4356 showed the higest survival of all tested bacteria. The $\beta$-galactosidase activity from Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 and Streptococcus thermophilus KCTC 2185 decreased rapidly at pH 1.5 and 2.5, but there was a little decrease at pH 3.5. The cellular permeability that was measured by the leakage of intracellular materials increased with decrease of pH. These results suggest that the ingested lactic acid bacteria may be destroyed in contact with low pH of gastric acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.104-110
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• 2015

In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10~50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during storage for 50 days at $10^{\circ}C$. The total bacterial count slowly increased during early storage time and reached its highest level (4.74 log CFU/g) after storage for 30 days. KJ-20 (KJ added with 20% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability. The total polyphenol and flavonoid contents of KJ extract increased with increasing concentration of soybean sauce. DPPH and ABTS radical scavenging activities of KJ extract were 27.22% and 38.37% (control), 40.74% and 43.65% (KJ-10), 41.79% and 50.37% (KJ-20), 43.09% and 52.60% (KJ-30), 48.62% and 53.45% (KJ-40), and 50.85% and 60.79% (KJ-50), respectively.

• Journal of Applied Biological Chemistry
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• v.58 no.4
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• pp.311-316
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• 2015

Yogurt was prepared with different substitution ratio [10, 30, and 50% (w/w)] of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at $40^{\circ}C$ for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80-0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.

• Food Science and Preservation
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• v.22 no.3
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• pp.392-398
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• 2015

The physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3 were investigated. Amylose and damaged starch contents of spray-dried rice flour (S10, S20, S30, and S50) with L. plantarum CGKW3 were 14.18~17.75% and 24.65~34.08%, respectively. The particle size of spray-dried rice flour was $82.28{\sim}131.17{\mu}m$. The rice flour with L. plantarum CGKW3 showed a good powder flowability. The water absorption and water solubility of spray-dried rice flour were 1.96~2.13 and 9.91~21.95%, respectively. Thermal properties measured by differential scanning calorimeter revealed that the enthalpy (${\Delta}H$) for starch gelatinization were highest in the rice flour (S50) with L. plantarum CGKW3. When compared, the viable cell number of spray-dried rice flour were found to be in the following order: S10 (5.78 log CFU/g) < S20 (6.38 log CFU/g) < S30 (6.69 log CFU/g) < S50 (7.11 log CFU/g). The survaival rate of L. plantarum CGKW3 was 60.02-73.85%, which reflected the improvement in the quality of rice flour with an increase in treatment concentration. Based on our results, spray-dried rice flour with L. plantarum CGKW3 could be used in various types of rice foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.182-187
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• 2009

Physicochemical and organoleptic characteristics of omija wines made by traditional method, adding grape juice and sugar solution periodically, and with dry omija were compared. The pH values of all omija wines were ranged $2{\sim}3$ during fermentation. The acidity value of omija wine made by traditional method was 2.5%, that of omija wine made by adding grape juice and sugar solution periodically decreased from 3.3% to 0.8%, and that of omija wine made with dry omija increased from 0.2% to 3.9%. Sucrose and alcohol contents were $6.5{\sim}34.5^{\circ}Brix$ and 12% at the end of fermentation, respectively. The viable cell numbers of yeast decreased from $5.7{\sim}6.9\;\log\;CFU/mL$ to $4.3{\sim}4.6\;\log\;CFU/mL$. Omija wine made by adding grape juice and sugar solution periodically had the highest sensory scores for color, taste, flavor, swallowing, and overall acceptability, and was significantly different from the both omija wines made by traditional method and with dry omija. Because omija is rarely fermented due to the little fermentative sugar content, omija wine made by adding grape juice and sugar solution periodically was shown to be the most appropriate.