• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.128-137
• /
• 1999

In this study, shiitake mushrooms were dried by hot air, vacuum and freeze drying methods and theire physical properties were compared. Since the pore size affects the amount of absorption, the characteristics of water sorption were investigated at various humidities and temperatures. Results showed that the freeze dried product had the greatest pore area and the highest absorption capacity. However, all the dried samples showed similar quality. The browning degrees were severely changed with increased relative humidities and temperatures. Among these drying methods, the freeze drying gave the greatest change in browning degree. The GAB monolayer moisture contents of the dried shiitake mushroom were $5.3{\sim}7.7%$. The prediction model was also provided using parameters such as relative humidity, temperature and pore area.

• Journal of the Korea Convergence Society
• /
• v.9 no.1
• /
• pp.21-29
• /
• 2018

The purpose of this study is to explore supporting strategies for teaching and learning based on students' effect recognition and continuous intention in college flipped learning. It was analyzed 426 data by multivariate analysis of variance (MANOVA) by examining student's effect recognition and continuous intention on 15 flipped learning classes of K-university in Chungnam. The characteristics of learners were male, senior students, students who knew flipped learning, students who did not have previous experience, and students who were learning video at anytime. As a teaching strategy, it was found that effect recognition and continuous intention were high in the supplementary deepening flipped learning class and natural science or engineering area. As a teaching and learning supporting strategies, First, the university should develop and operate flipped class learning strategy program for females and low-grade students. Second, it should support the development of good flipped learning design and operation model of instructor. Third, it should support the development of high quality online learning contents that students can learn from time to time. Fourth, it should support the strengthening of teaching competency to develop and operate flipped learning classes. This study can be used as basic data to support and spread the effective flipped learning classes of the university in the future.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.534-542
• /
• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.26 no.3
• /
• pp.55-61
• /
• 2018

This study evaluated if the selected samples meets the Solid Refuse Fuel quality criteria in Korea. Biomass and plastic wastes generated in D City were mixed in diverse ratio. When the biomass content was about 40%, the moisture content was close to the SRF criteria and was measured to be 9.8%. The ash contents were analyzed up to 4.19%, and the lower calorific values based on Steuer, Dulong Equation and Bomb Calorimeter were at least 4,851, 4,181 and 3,847 kcal/kg, respectively. As a result of the elemental analysis, sulfur and chloride content were measured up to 0.05%. Those values satisfied the SRF criteria. Also, heavy metals(Hg, Cd, Pb, As) were analyzed to be below the SRF criteria. This makes it possible to use efficiently the wood byproducts abandoned in the woods, and the physical properties of wood being weak to moisture can be supplemented with plastics. Consequently, if plastic and biomass were well mixed and made into SRF, it would overcome the problem of shortening the life span of incineration facilities due to the high temperature of plastic wastes in the incinerator.

• Journal of Mushroom
• /
• v.10 no.4
• /
• pp.224-235
• /
• 2012

Quality change of winter mushroom were investigated during storage and distribution phase as influenced by storage temperature. According to storage period and temperature, amino acids, were analysed and quantified with the mushroom fruiting bodies using HPLC and morphological characteristics were investigated. Characteristic changes of winter mushroom fruiting bodies were described as follows during storage according to the storage temperature. Looking at the results of the analyzed amino acid contents, temperature between $-1^{\circ}C$ and $4^{\circ}C$ was optimal condition for the storage. At $4^{\circ}C$, the chemical composition tended to be maintained. On the other hand, the results indicate the rapid loss of nutrition at $-1^{\circ}C$ within 7 days of storage. Exceptionally, proline was shown to be increased. Brown line mushroom had a larger loss than white line mushroom. Based on this result, brown line mushroom have shown significant differences among varieties. Therefore, winter mushroom should be stored at $4^{\circ}C$ to minimize nutrient loss and to maintain freshness and mushrooms should be consumed within 14 days after harvest.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.40 no.5
• /
• pp.562-568
• /
• 1995

Changes in rice yield and soil chemistry of dry seeded rice in double cropping of rice and barley were investigated at National Yeongnam Agricultural Experiment Station during 5 years (1990-1994). Barley straw added or removed dry seeding had safe rice seedling stand for good rice production. However, the coefficient of variation of seedling stand by year was higher than dry seeding in rice single crop. Rice seedling height was slightly reduced by barley straw incorporation. However, it recovered soon as rice growing progressed. Heading time delayed 4 days in flat seeding method but not in high-ridged seeding method which imply that. this is more safe seeding technology than flat seeding method. Comparing to rice single crop, barley straw added dry seeding increased rice yield by 2∼19%(Average of 5 years: 8%) from second year due to higher panicle and spikelet number. Contents of organic matter was 2.71% in 1990. In 1994, it decreased 2.61% for rice single crop, while increased 3.02% and 3.41% for barley straw removed or added field, respectively. Rice grain quality was not significantly different among cropping patterns.

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.524-531
• /
• 2008

To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.652-660
• /
• 2014

To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at $4{\pm}1^{\circ}C$ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter $L^*$, $a^*$, and $b^*$ values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.4
• /
• pp.575-580
• /
• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Journal of Information Management
• /
• v.43 no.1
• /
• pp.63-87
• /
• 2012

This study aims to analyse the actual condition of the ebook services and propose the improvements of ebook services for children in the Korean public library. For this purpose, the current condition of the ebook services in the public libraries were analyzed and categorized by three criteria. Secondly, the ebook use analysis was conducted using PCs and mobile devices in terms of access to ebook library site, searching method, contents type and viewer, lending process, and user help. As a result of the analysis, several issues such as the difficulty in access to ebook site, the complexity of setting and usage depending on the file format, the insufficient user guide, the relatively lower quality service than the commercial's, and the lack of retrieval functions specialized for the ebook were presented. The improvement plan for the ebook services, especially for children in the public library was suggested.