• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.408-413
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• 2012

This study aimed to evaluate the physiochemical properties and fermentation qualities of kimchi supplemented with yacon (Smallanthus sonchifolius) during fermentation. Kimchi supplemented with 0%, 0.1%, 0.5%, 1%, and 5% yacon were investigated. As fermentation proceeded, pH decreased from 5.5~5.7 on the first day to 4.6~4.8 on day 21, whilst total titratable acidity (TTA), lactate levels, and number of microbes increased. The kimchi with 5% yacon showed a higher production of lactate concentration at 7 days fermentation than other groups, which is consistent with the observed high numbers of viable Leuconostoc sp. cells at 7 days fermentation. These observations demonstrate that 5% yacon stimulates the growth of kimchi microbes, particularly of Leuconostoc sp..

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.63-68
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• 2009

Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter's color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20$^{\circ}C$). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter's b values, but no significant differences in Hunter's a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• Fisheries and Aquatic Sciences
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• v.20 no.7
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• pp.13.1-13.7
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• 2017

In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at $-20^{\circ}C$ for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at $-20^{\circ}C$. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at $-20^{\circ}C$ of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.177-182
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• 2013

We studied the possibility to produce solid fuel using cattle manure and to apply TAO (Thermophilic Aerobic Oxidation) process of solid-liquid separation fraction. The physiochemical compositions of cattle manure solid fuel chip were analyzed as water 0.12%, low calorific value 3,510 kcal/kg, ashes 11.9%, chlorine 0.82%, sulfur dust 0.5%, mercury non-detection, cadmium 1.0 mg/kg, lead 2 mg/kg, arsenic non-detection. In treating cattle manure with TAO reactor the internal temperature of the reactor was increasing higher and $50^{\circ}C$ and over was maintained after 20 hours on. The physiochemical compositions of liquids increased from pH 7.3 to pH 9.18 and EC decreased from 4.6 to 3.48 mS/cm in treating process of cattle manure with TAO reactor. COD and SCOD decreased from 16,800 to 10,400 mg/L, from 4,600 to 2,040 mg/L respectively, which showed about 38% and 56% of remove efficiency respectively.

• Korean Journal of Pharmacognosy
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• v.47 no.1
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• pp.84-91
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• 2016

Korean ginseng (Panax ginseng C. A. Meyer) has been used as a traditional herbal medicine in East Asia and is very popular in the world, because of its health benefits. To comparison of pharmacological components and physiochemical properties between white and red ginseng from same body, we analyzed ginsenoside and malonyl ginsenoside, ash, crude lipid/protein, fatty acid, mineral contents, total/reducing sugar, and total phenolic and acidic polysaccharide contents. The general components did not show any significant difference between white and red ginseng. Whereas, the content of neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd were higher in red ginseng than those of white ginseng. However, malonyl ginsenoside such as $m-Rb_1$, $m-Rb_2$, m-Rc and m-Rd in white ginseng were similar to neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd in white ginseng and far higher than those of red ginseng. These results exhibit that malonyl ginsenosides were converted to neutral ginsenosides in steaming process for red ginseng. So, we suggest that malonyl ginsenoside are necessary to applies in ginsenoside analysis of Korean ginseng.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.1-13
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• 2013

The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P<0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.

• Journal of the Korean Ceramic Society
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• v.44 no.6 s.301
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• pp.325-330
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• 2007

High porous AlO(OH) gel is used in precursor of ceramic material, coating material and porous catalyst. For use of these, not only physiochemical control for particle morphology, pore characteristic and peptization but also studies of synthetic method for preparation of high porous AlO(OH) gel were required. In this study, high porous AlO(OH) gel was prepared through the aging and filtration process of aluminum hydroxides gel precipitated by the hydrolysis reaction of $Na_2CO_3$ solution and $Al_2(SO_4)_3$ and $Na_2SO_4$ mixed solution. In this process, optimum synthetic condition of AlO(OH) gel having excellent pore volume as studying the effect of hydrolysis pH on gel precipitates has been studied. Hydrolysis pH brought about numerous changes on crystal morphology, surface area, pore volume and pore size. Physiochemical properties of gel were investigated as using XRD, TEM, TG/DTA, FT-IR and $N_2$ BET method.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.13 no.1
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• pp.253-266
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• 2000

In order to strengthen objectivity and availability of oriental herb medicine, the standard formula for herbs has been attempted to set up by experimenting and documentary testing original herbs which were recorded in authorized document. The object herb medicine is Codonopsis Pilosulae Radix. The internal and external morphological standard in this study is expected to supply the search for several physiochemical reaction, biological reaction, determination of indicator material and identification of gene with basic sources in the future. The result of study is as follows; In the external shape, it was possible that herbs were distinguished according to artificial classification and that same genus-degree of relatedness among herbs could be distinguished by more precise and active observation. In the shape of real herbs, I compared current herbs in market with original herbs which were just collected or were on the course of drying. In addition, it was possible that the internal shape could be identified by using microscope after butanol series. In powder herbs, it was possible to purify the shape by microscope through maceration of natural and powder herbs. Though it was impossible to make distinction of herbs which are not current in my search contents, this search contents will be a standard for alpplying herbs in the future. Despite such a useful character, it was difficult to deal with power herbs because it was uncertain to make a standard for them on account of the crush of these tissue. Since powders shape of herbs in a few documents were regard not as the powder shapes of natural herbs but as the maceration state of them. It is suggested that we should inspect the original herbs which are not crushed yet with a microscope in order to identify crushed shape of powder herbs from now on. An Additional standard establishment including physiochemical reaction and gene research is required in order to supplement the fault of this search. As for the supplement about this search, considering that many kinds of same genus-degree of relatedness are being current now, it is necessary that each herb should he collected only after identifying and that the succeeding search of each herb should be proceeded for the regular establishment of internal and external standard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1273-1279
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• 2006

The quality properties of oak mushroom were investigated using extraction conditions and enzyme treatments. The physiochemical properties were excellent at the extraction temperatures of $20^{\circ}C\;and\;40^{\circ}C$. The quality was increased as the extraction time increased but was best at the extraction time of 10 hr. The physiochemical properties such as soluble solid, reducing sugar and crude protein contents were best at the solvent ratio of 1:100 (w/v) so that it was set at 1:100. Thus, enzyme treatment was done at $50^{\circ}C$ for 2 hr with the solvent ratio of 1:100. The result showed that the best quality was shown using 0.2% protease and 0.2% cellulase. With the enzyme treatment, the essential amino acid contents increased by two folds but no difference was shown in $\beta-glucan$ content.