• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.190-197
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• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.928-934
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• 1996

Rice bran, treated with heat or ${\gamma}-radiation$, was stored at $-15^{\circ}C,\;4^{\circ}C,\;37^{\circ}C$ and room temperature to determine its lipid stability by monitoring the changes in moisture, free fatty acids (FFA) and peroxide value (POV). Initial moisture content of rice bran was 14% and decreased with time. The higher storage temperature, the more moisture loss. The moisture content became 9% after 80 days of storage at $37^{\circ}C$. The initial FFA of rice bran was 2.5% which increased with time except the samples stored at $-15^{\circ}C$. The higher storage temperature, the more FFA was produced, by 9 times the initial FAA after 80 days of storage at $37^{\circ}C$. POV increased about twice the initial value after 80 days of storage at $-15^{\circ}C,\;4^{\circ}C$, and room temperature, and 5 times at $37^{\circ}C$. Rice bran was treated with heat at $70^{\circ}C,\;90^{\circ}C\;or\;105^{\circ}C$ and stored for 2 weeks at $30^{\circ}C$: The higher the heat treatment temperature and the longer the heat treatment time, the more moisture was lost. The not show any significant changes. Irradiation at $1{\sim}30\;kGy$ and subsequent storage for 4 weeks at $5^{\circ}C\;or\;30^{\circ}C$ caused negligible changes in moisture content. The FFA contents of rice bran irradiated up to 10 kGy were almost similar to these of nonirradiated one when measured just after irradiation. The samples irradiated at 30 kGy were 1.5 times higher in the FFA contents than nonirradiated ones. But there was little influence of irradiation doses on the FFA contents during storage. Irradiation caused the increase in POV of rice bran. resulting in 4 times increase in case of 30 kGy irradiated sample. During the storage, however, the POV of irradiated rice bran decreased significantly.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.474-483
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• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.3
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• pp.191-196
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• 2005

Fusarium head blight (FHB) is a severe disease problem that affects the quality and yield of barley grain. The evaluation of FHB resistance is difficult because environmental conditions greatly influence FHB infection and development. The objectives of this study were to: 1) establish an efficient screening method for selecting resistant barley to FHB, 2) compare FHB severity between the cut-spike method and pot-plant method for development of mass screening, and 3) estimate FHB resistance for barley germplasms. Barley cultivars and lines were evaluated for reaction to FHB in controlled-greenhouse condition. Spikes were spray-inoculated with a suspension $(5.0\times10^5\;macroconidia\;mL^{-1})$ of Fusarium graminearum SCK-O4 strain, and then kept in a greenhouse at $18-25^{\circ}C$ with $80-100\%$ relative humidity. Inoculation were employed at 3 different heading growth stages (heading date, three days after heading, and five days after heading). The inoculation was performed in 2 consecutive days in order to avoid escapes. The inoculated plants were maintained in the greenhouse at 4 different free moisture periods (1, 3, 5, and 7 days). The percentage of FHB severity was scored from 0 to 9 according to the rate of infected kernels per spike, and three spikes were evaluated per replication with 3 replicates. There were significant differences of FHB severity depending on the different free moisture periods, but not by the inoculation at different heading stages. The optimum evaluation point of FHB severity in the greenhouse condition was on the 7th day under free moisture condition after inoculation at the heading date. Infection level in cut-spike method highly correlated with that in pot-plant method. This suggested that cut-spike method is useful in evaluating of FHB resistance in barley. Six cultivars, such as Jinkwang, Buheung, Atahualpha 92, Chevron-b, Gobernadora-d, and MNBrite-c, were selected as resistant varieties to FHB. Correlation coefficient for the FHB severity evaluated by the pot-plant method between two seasons was 0.794, indicating the stability and accuracy of the screening method.

• Journal of the Korean Wood Science and Technology
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• v.33 no.3 s.131
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• pp.22-29
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• 2005

This research was carried out not only to examine the proper manufacturing condition for white charcoal board in relation to charcoal particle size and final mat moisture content (FMC), but also to maintain the advantageous properties of white charcoal as a well being building material against the sick house problem. Excellent functional white charcoal board was produced with two groups of FMC 20~25% and FMC 36~60%. The latter showed best results among tested samples in two types which are #40-60type-P15%, M5%, FMC 60% and mixed type-P15%, M5%, FMC36% with non formaldehyde adhesives [MDI (M), poly vinyl acetate emulsion (P)] and three stage pressing cycle of 30-10-$30kgf/cm^2$ (1 min.-1.5 min.-6 min.). The former gave highly acceptable results in two types which are #6 over-M15%FMC25% and mixed type-M25%FMC20%. White charcoal board gave excellent in dimensional stability, gas adsorption and far-infrared emission.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.

• Korean Journal of Plant Resources
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• v.29 no.5
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• pp.579-587
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• 2016

The final goal of this research is to develop a miniaturized botanical biofilter using a wick-typed automatic humidifier for stabilizing soil moisture content (SMC) and purifying indoor air pollutants by the biofilter. This new biofilter equipped with wick-typed automatic humidifier was manufactured as more compacted design removing an absorption tower-typed humidifier compared with the previous big-sized biofilter made in 2015. This study was performed to compare changes of SMCs among floors depending on the number of wicks installed on the humidifier within the novel biofilter, and to compare changes of SMCs and plant growth parameters before and after planting Spathiphyllum wallisii ‘Mauna Loa’ on the biofilter. SMCs among floors depending on the number of wicks were similar, and all regression lines of SMCs showed almost horizontal lines because of long-term stability on SMCs. Comparing plant growth parameters of S. wallisii ‘Mauna Loa’ before planting and at 30 days after planting on the biofilter, all growth parameters were not statistically significant. Thus, SMCs of the biofilter were more stabilized using this humidifying apparatus regardless of the number of wicks than the previous biofilter using absorption tower-typed humidifying apparatus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.751-762
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• 2015

This study was performed to investigate the stability of soil moisture in controlling air ventilation rate within a horizontal biofilter, and to compare removal efficiency (RE) of indoor air pollutants including fine dust, volatile organic compounds (VOCs), and formaldehyde (HCHO), depending on whether dieffenbachias (Diffenbachia amoena) were planted in the biofilter. The relative humidity, air temperature, and soil moisture contents showed stable values, regardless of the presence of D. amoena, and the plants grew normally in the biofilter. REs for number of fine dust particles (PM10 and PM2.5) within the biofilter filled with only soil were at least 30% and 2%, respectively. REs for number of fine dust particles (PM10 and PM2.5) within the biofilter including the plants were above 40% and 4%, respectively. RE for fine dust (PM10) weight was above 4% and 20%, respectively, in the biofilter containing only soil or soil together with plants. In the case of the biofilter filled with only soil, REs for xylene, ethylbenzene, toluene or total VOC (T-VOC) were each more than 63%; however, REs for benzene and formaldehyde (HCHO) were above 22% and 38%, respectively. In the biofilter with the plants, REs for xylene, ethylbenzene, toluene, and T-VOC were each above 72%, and REs for benzene and HCHO were above 39%. Thus, RE of the biofilter integrated with plants was found to be higher for volatile organic compounds than for fine dust. Hence, the biofilter was very effective for indoor air quality improvement and the effect was higher when integrated with plants.