• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.912-918
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• 2006

This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1 and 5% of CGE were shown to have the highest antioxidative effect. The moisture contents of bread with CGE and bread without CGE were not much different during the early storage period. After six days of storage, however, the moisture contents of bread without CGE and bread with 0.5% of CGE decreased about 16%. On the other hand, the moisture contents of bread with 1% and 5% of CGE did not change dramatically. Their moisture content was decreased by only 4% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of CGE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5% and 1% of CGE scored the highest: 3.66 and 3.67 out of 5, respectively. Bread with 5% of CGE scored the lowest of the various bread tested. From these results, the addition of 1% CGE in bread had a good effect on improvement of preservation and development of quality.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.569-575
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• 1982

Mechanical properties of rice plants were tested to determine compressive force, bending force, tensile force and shear force for improvement of harvesting machines and for efficient utilization of rice culm during the proper harvesting period. Rice varieties used in this study were two Japonica varieties with Irri 348 and Jinju, and two $Indica{\times}Japonica$ hybrids with Seogwang and Taebaeg, which were grown in the standard fertilization field of Chungnam Rural Development Office. Also Jinju and Taebaeg were tested to elucidate the shearing characteristics which included shear force-strain relationship, shear force and shear energy according to the position from the ground level, the shearing angle to the rice culm, and the moisture content. 1. Compressive force, bending force, tensile force and shear force were higher In Japonica varieties than $Indica{\times}Japonica$ hybrids. 2. Shear force to overall culm length decreased progressively to upper positions in Jinju variety but a constant shear force was approximately showed between the ground level and the position of 21cm in Taebaeg variety. 3. Shear force and shear energy increased with increase of the cross sectional area, and the rates of increase were high in general up to the cross sectional area of $10mm^2$ and then they became dull very much. 4. Shear force and shear energy decreased with decrease of moisture content of rice culm after cutting up to the moisture content of 60% (w. b.) and then they did not change significantly.

• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.61-70
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• 2005

A total of 4 trials were conducted to evaluate the nutritional value of food waste-byproduct feeds mixture(FWM) rotary drum-pasteurized and cured, to trace the nutritional flow according to the processing stages and finally to determine the optimal mixing formulation of feed ingredients for the growing pigs. Pasteurizing and curing FWM using a rotary drum drier resulted in little change in chemical composition and 8 to $15 \%$ of dry matter losses. Chemical change was affected by different feed ingredients used in each trial. Curding of FWM was caused probably by high moisture content, starch content and(or) physical characteristics of feed ingredients. The optimal mixing ratio of feed ingredients was food waste 45 : deepstacked broiler litter 10 : bakery by-product 22.5 barley bran 22.5. In conclusion, FWM rotary drum-pasteurized and cured had a satisfactory feed-nutritional value far growing pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.386-391
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• 2004

This study was performed to investigate change of quality characteristics on traditional dried Persimmons from Sangju varity regions (sun-dried, Namjang and Bokryong). Moisture contents on drying were decreased and constant at from 7th to 14th days drying periods and its periods were recognized to constructing second peel of dried persimmons. Constructed second peel were affected on quality characteristics of traditional dried Persimmons. Also, in case of semi-dried persimmons were processed at 45∼55% level of moisture content. Final products of semi -dried persimmons were estimated in 25th from initial drying periods. Changes of water activity were increased reducing speed at time of water content decreased, second feel constructing during drying persimmons were introduced to decreasing of water activity. Weights of dried Persimmons were quickly decreased in 21th drying periods and slowly decreased after that time. Weight changing and water evaporation of dried persimmons at the Namjang and Bokryong were slowy decreased and controled after 7∼14th in periods of constructing second feel of dried persimmons. Change of brix in dried persimmons have had in 18∼27% value at initial drying periods and quickly increased after 7∼14th in drying periods and have in high value of 40∼50% at 21th drying periods. At the texture of dried persimmons, hardness were decresed after 7∼14th in periods and effected on decreasing of water content, increasing of drying times. Sensory score of dried persimmons were highest score of color, sweetness and texture at dried persimmons of Namjang. Score of astringency, sourness and mold smell were highest at dried persimmons of Bokryong. Value of highest overall acceptance score was at dried Persimmons of Namjang.

• Magazine of the Korean Society of Agricultural Engineers
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• v.32 no.3
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• pp.39-46
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• 1990

This paper was analized the thermal conductivity of polystylene (TENSAR- GEOGRID) embeding into the subbase through frost penetration depth, frost heave, change of bearing capacity, and soil moisture movement due to freezing, thawing and icing actions, and their results were as follows : 1.The change of temperature into the sub-base was much increased by the Tensar-Geogrid insertion, and the frost penetration and frost heave were decreased as the thinner of the insulation thickness but the thawing velocity of melting period was appeared to be faster in case of non-insulated. 2.The frost heave had a close relationship with the thickness of insulations which was reasonably included anti-frost effects. 3.The moisture content during the freezing period of upper layer of the insulation insertion was increased by 15 per cent but it was returned to initial state of the thawing period, and at the down layer temporarily increased by 10 per cent and returned to the original state at once. 4.The insulation was acted as a function of distribution of surcharge, and the settlement of the sub-base was about 1.5 mm under 15 tonnage of load and which was included within the allowable limits. 5.The sliding resistance due to the icing which was induced by the insulation insertion into the sub-base was appeared as more 40 per cent than noninsulation area, so that the insulations should be restricted on the place such as mountains, curved and cross area which were required the braking power under the traffics.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Journal of Ecology and Environment
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• v.45 no.4
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• pp.264-276
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• 2021

Background: Salt marshes provide a variety of ecosystem services; however, they are vulnerable to human activity, water level fluctuations, and climate change. Analyses of the relationships between plant communities and environmental conditions in salt marshes are expected to provide useful information for the prediction of changes during climate change. In this study, relationships between the current vegetation structure and environmental factors were evaluated in the tidal flat at the southern tip of Ganghwa, Korea, where salt marshes are well-developed. Results: The vegetation structure in Ganghwa salt marshes was divided into three groups by cluster analysis: group A, dominated by Phragmites communis; group B, dominated by Suaeda japonica; and group C, dominated by other taxa. As determined by PERMANOVA, the groups showed significant differences with respect to altitude, soil moisture, soil organic matter, salinity, sand, clay, and silt ratios. A canonical correspondence analysis based on the percent cover of each species in the quadrats showed that the proportion of sand increased as the altitude increased and S. japonica appeared in soil with a relatively high silt proportion, while P. communis was distributed in soil with low salinity. Conclusions: The distributions of three halophyte groups differed depending on the altitude, soil moisture, salinity, and soil organic matter, sand, silt, and clay contents. Pioneer species, such as S. japonica, appeared in soil with a relatively high silt content. The P. communis community survived under a wider range of soil textures than previously reported in the literature; the species was distributed in soils with relatively low salinity, with a range expansion toward the sea in areas with freshwater influx. The observed spatial distribution patterns may provide a basis for conservation under declining salt marshes.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.2
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• pp.124-129
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• 2000

The purpose of this study is to estimate the degradation rate and process efficiency of the composting according to the salinity concentration. The samples of food waste for this study were collected in Pocheon-Gun, Kyungki-Do. The collected samples were adjusted to the optimum range of moisture content, pH and C/N ratio. After that, adding the saline, the samples with 3 different salinity concentrations(1%, 5% and 10%) were made. Then each sample was fed into the reactor with temperature controller. During the aerobic composting process, the change of the physical and chemical properties of the sample as temperature, pH, C/N ratio and $CO_2$ and $O_2$ concentration in the reactor were measured. From the experiment of this study, the result are following. The highest temperatures are $59^{\circ}C$ at RUN 1(1% salinity conc.), $49^{\circ}C$ at RUN 2(5% salinity conc.) and $45^{\circ}C$ at RUN 3(10% salinity conc.). The change of $CO_2$ production and $O_2$ consumption have the positive correlation with the change of the temperature. $CO_2$ production and $O_2$ consumption are peaked at the low salinity concentration. During composting, Run 1, RUN 2 and RUN 3 are increased pH to 8.9, 8.6 and 7.2 and slowly decreased C/N ratio to 18.9, 19.1 and 22.1 and moisture content to 51.1%, 53.7% and 55.0%, respectively. It is supposed that increasing salinity concentration causes the retarding of the microbial degradation activities during the composting. And for the efficient composting, the salinity concentration in the sample hat to be maintained below 5%.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.3 no.3
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• pp.107-116
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• 1983

This paper is concerned with the permeability through a decomposed granite soil layer which is influnced by change of grain sizes and crushed soils made by varied compaction energy. The change in the content of crushed soils can be described in terms of the ratio of surface area ($S_w{^{\prime}}/S_w $). The experiments were carried out to obtain the relationships of the coefficient of permeability(K) versus the optimum moisture content($w_{opt}$) by the variable head permeability test with the samples that were preapared by compaction test. The results are found as follows; (1) By the change in compaction energy, the crush ratio increased whereas the void ratio decreased with a larger maximum dry density running in parallel with the zero air void curve. (2) The ratio of surface area was $0.33(P)^{0.96}$ in $S_w{^{\prime}}/S_w $ with no relation to the compaction energy. (3) The grain size which produced the largest crush of soil particles ranged from 0.5 to 1 millimetre (4) The relationship of K versus $e^3$/1+e appeared as a straight line on the full-log-scale paper under the optimum moisture state. (5) As the compaction energy was larger, the passing percentage of #200-sieve grains increased linearly. The increment in the surface area ratio was deemed to have been caused by the decreased in the permeability.