• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.232-237
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• 2015

Purpose: In Korea, wheat is dried using circulating cross-flow grain dryers. However, there is no research on wheat drying which can be utilized for the dryers. Therefore, this study developed and evaluated a simulation of the circulating cross-flow dryer, and examined the effects of various factors on drying performance. Methods: The simulation program was developed using drying models and was evaluated against wheat-drying experiments with a dryer having a 30-ton capacity. The influence of drying temperature, air volume, and grain falling rate on drying performance were examined through the simulation. Results: The experimental results validated the simulation program by showing the same root mean square error (RMSE) for moisture content (0.286%) and drying rate (0.056%/h) in both the experimental data and the simulation values. The appropriate wheat-drying parameter values, considering drying conditions, were determined to be $50^{\circ}C$ for drying temperature, $500m^3/min$ for air volume, and a grain falling rate of $36.0m^3/h$. Conclusions: The developed simulation program for circulating cross-flow dryers analyzed the influences of performance factors such as drying temperature, air volume, and falling rate on drying performance.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.208-214
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• 2001

This study was conducted to investigate the influence of dietary oriental medicine refuse(OMR) and mugwort powder on physico-chemical characteristics of Korean Native Pork(KNP). KNP were randomly assigned to one of the three dietary treatments : 1) control (commercial feed) 2) T1 (commercial fed supplemented with 10% OMR powder) 3) T2 (commercial feed with 10% mugwort powder). 15 heads(♂) were feed one of the experimental diets for 5 months and slaughtered. In the proximate composition, moisture content showed slightly high in the T1, however, fat content were tended to be high in the control. The heating loss, shear value, WHC (water holding capacity) were not significantly between control and the treatments group. The T1 showed the lowest pH among treatments (P<0.05). In sensory evaluation, juiciness and tenderness of T1 and T2 were higher compared with that of control. Hunter a* did not show any difference among the treatments group. But Hunter L*, b* in treatment group(T1, T2) were higher than that of the control. Oleic acid, linoleic acid and unsaturated fatty acid contents of T1 and T2 were higher than the control. The total amino acid of the control, T1 and T2 were 18.290, 18.177 and 18.942mg%, respectively.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• Herbal Formula Science
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• v.10 no.2
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• pp.5-46
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• 2002

This report describes the studies as follows through the research into the data of Cimicifuga heraclefolia Komarov blended prescriptions from Donguibogam. Cimicifuga heracleifola Komarov blended prescriptions are utilized for 39 therapeutic ranges. such as in dentistry, onclology, and 16 therapeutic ranges occupy over 84% totally, from dentistry to nasal disease. Cimicifuga heracleifola Komarov blended prescriptions use in the symptpms resulting from dentistry, intestine, internal disease, and they are used 22 disease also. The main pathologies of Cimicifuga heracleifola Komarov blended prescriptions found weakness in the digestive system, heat of stomach, wind of stomach in the splanchnology, and pathologies of wind-heat, wind-moisture, cold, excluding they are using for energy-blood, weakness, internal disease. The actual amount of Cimicifuga heracleifola Komarov blended has a wide capacity from 2 pun to 5 don, 1 don is broadlly used by 26%. Through the research into the main factors that we know Cimicifuga heracleifola Komarov blended prescriptions are listed in Yangmyungkyung, as they are regularly used as disease treatment and increasing the level of the general energy of the body, relaxing a skin, increasing stamina, detoxication, eliminating tumor, widely.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.2
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• pp.19-27
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• 1986

This experiment was carried out to investigate the effect of circulating air volume to chemical composition of tobacco leaves during the bulk curing. The results were as follows : The decrease of circulating air volume prolonged curing time as the case of a 0.058m3/min. kg; but, no remarkable changes with a 0.11m3/min. kg and a 0.083m3/min. kg. When the circulating air volume was decreased, compared with 0.11m3/min. kg, sugar content was increased while total nitrogen and nicotine content showed a reduced values. In case of a 0.058m3/min. kg and a 0.083m3/min.kg, solanone and damascenone were high. Some of volatile neutral constituents and volatile organic acids were increased during curing process ; especially, their quantities were remarkably increased during the midrib drying stage. As circulating air volume decreased the equilibrium moisture content was increased, while leaf shatter index and filling capacity were decreased.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.650-655
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• 2016

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.844-851
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• 2020

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.