• Food Science and Preservation
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• v.11 no.2
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• pp.160-169
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• 2004

This study was carried out to investigate the efficacy of electrolyzed water manufactured with or without diaphragm on sterilization and preservation of cut-celery and shelled raw oyster. In cut-celery, total viable cell count and coliform group in the treatment of electrolyzed water were decreased to about 1/200∼1/1,000 level and about 1/100 level comparing non-treated ones. But moisture content, pH, hardness, vitamin C and residual chlorine content were showed a little difference among treatments up to 10 days at 10$^{\circ}C$. L and a color values were gradually increased in all treatments, and color differences($\Delta$E) were remarkable between treatment and untreatment sample. In overall acceptability, cut-celery treated with electrolyzed water showed somewhat higher score than that of other ones treated with tap water and 100 ppm NaClO solution until 5 days of storage. After 48 hours of storage, it was showed that VBN, total viable cell count and coliform count of shelled raw oyster treated with electrolyzed alkali water produced by non-diaphragm system are lower by about 3 mg%, 1∼2 log cycle and 2 log cycle respectively than that of ones treated with sea water. Total viable cell count of shelled raw oyster just after treatment was lower by about 1 log cycle than that of ones treated with sea water, and any significant increment was not found after 24∼48 hours of storage.

• The Journal of Korean Academy of Prosthodontics
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• v.41 no.3
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• pp.319-324
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• 2003

Statement of problem. Adhesives in dentistry playa major role in the success of restorative treatments. In the treatment of all ceramic restoration it is needed to find the adequate bond strength between enamel and dentin. Purpose. The purpose of this study was to evaluate shear bond strength of resin cement bonded to extracted human uncut enamel, cut enamel, and dentin in vitro. Material and methods. Ten freshly extracted anterior teeth without any previous restorative treatments were chosen. The extracted teeth were embedded in PMMA cold acrylic in the shape of a cylinder, 25 mm in diameter by 25 mm in height. The bonding system used was as follow: Uni-Etch (32% phosphoric acid), One-Step adhesive, Duolink resin cement. The specimens were acid etched and rinsed with water. Two layers of One-Step adhesive were coated with a disposable brush on the uncut enamel. VIP curing light at $500mV/cm^2$ was used to cure the adhesive. For cut enamel shear bond test, the specimen used for uncut enamel was further reduced approximately $0.3{\sim}0.5mm$ using a laminate preparation diamond bur (0.3 mm in depth). The specimens were subsequently treated with 320-grit SiC paper followed by 600-grit SiC paper and cleaned with distilled water. The bonding procedure on the cut enamel was same as uncut enamel bonding procedure. For dentin bonding test, the specimen used for cut enamel was further reduced approximately $0.5mm{\sim}1.0mm$ using a laminate preparation diamond bur (0.5 mm in depth of diamond cutting). The amount of reduction was evaluated with the silicone mold. The specimens were subsequently treated with 320-grit SiC paper followed by 600-grit silicon carbon paper and cleaned in distilled water. The bonding procedure on the dentin was same as uncut enamel bonding procedure. All samples were mounted and secured on the Ultradent shear bond test sample holder, and Ultradent restricted shear bond testing device was used with Universal Instron machine until fracture. Analysis of variance (ANOVA) test was performed comparing the result at P<0.05. Multiple comparison (Tukey) was used to compare each groups. Result. The result showed that the mean value in shear bond strength of resin cement bonded to uncut enamel, cut enamel and dentin were 27.04 Mpa, 30.25 Mpa and 26.39 Mpa with respect. Conclusion. Within the limitation of this study, the mean value of the shear bond strength of cut enamel was higher than those of uncut enamel or dentin. However there existed no statistical differences between three different human dentition substrates due to increased adhesive characteristics.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.292-296
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• 2018

Softening effects of enzyme following pre-treatments were examined. Four pre-treatments: raw (R), heat (H), heat and freeze-thawing (HFT), heat and freeze-drying (HFD) were applied to carrot. Subsequently, each treated sample was immersed in 10% celluclast enzyme solution for up to 6 h and then their properties were compared. The minimum and the maximum color change was observed in HFD and H, respectively. R showed no change in hardness after 6 h immersion, indicating that the enzyme did not penetrate the carrot. The number and size of pores were greater in samples undergone HFT or HFD as observed by microstructure analysis using SEM, and HFD caused 99.5% reduction in hardness after 6 h immersion. After 6 h immersion post-HFT or 3 h immersion post-HFD, the hardness was less than $20,000N/m^2$, indicating tongue ingestion was possible, and the samples retained their original shape and easily collapsed by spoon pressing.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.467-475
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• 2012

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.874-881
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• 2015

In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally ($5cm{\times}0.5cm{\times}0.5cm$) and then heat-treated by three methods. Samples were heated in $100^{\circ}C$ boiling water, steamed for 10 min, or pan fried at $130^{\circ}C$ for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

• Journal of Korean Society of Forest Science
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• v.90 no.6
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• pp.725-733
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• 2001

In this study, the relationship between growth factors for Pinus densiflora stands in Anmyun-Island was analyzed and dynamic growth model was prepared. A total of 96 sample plots was investigated in which dbh and height of individual trees were measured. From these plot data, quadratic mean dbh, mean height, dominant tree height, stem number per ha, basal area per ha and volume per ha were estimated. Several regression equations between growth factors were derived using NLIN and REG procedure of SAS. And dynamic growth model, in which the equations were interactively linked, was prepared for the prediction of stand growth and yield under different management regime. The predictions of dynamic growth model were found to be coincided with general growth principles. The dynamic growth model was considered as adequate for predicting growth and yield of Pinus densiflora stand in Anmyun-Island. In practice, the dynamic growth model can be applied for predicting the growth and development of stand for various forest treatments and for decision-making in forest management.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.325-329
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• 2014

To maintain the quality of sweet persimmon during storage, the samples were treated with a combination of 50 ppm $ClO_2$ and 0.1% fumaric acid after harvest, packaged with low density polyethylene film, and stored at $1{\pm}1^{\circ}C$ for 35 days. The combined treatment reduced the populations of total aerobic bacteria, yeast and molds by 1.82 and 2.07 log CFU/g, respectively, compared to the control. During storage, hardness of all samples decreased, but total soluble solids and weight loss were not significantly different among treatments. In addition, high-quality dehydrated sweet persimmon was prepared using red algae extract as a dehydrating agent. The rehydration ratio and vitamin C content of red algae extract-treated sample were greater than those of hot-air dried sample. These results suggest that the combined treatment of $ClO_2$ and fumaric acid can be useful for maintaining microbiological safety of sweet persimmon during storage and dehydration of sweet persimmon slices using red algae extract is an efficient drying method for the preparation of high-quality dehydrated sweet persimmon.

• Food Science and Preservation
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• v.11 no.3
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• pp.304-312
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• 2004

Early harvested Satsuma mandarin (Citrus unshiu) was treated with hot air at 45$^{\circ}C$ for 2, 4, and 6 hours and stored at 5$^{\circ}C$ for 3 weeks and additional one week at 18$^{\circ}C$ (simulated shelf-life) in order to examine the effect of mild heat treatment on the storage quality of the citrus fruits. Quality attributes of the sample fruits evaluated during storage included the respiration rate, internal gas composition, pH, titratable acidity, soluble solids content, flesh weight loss, firmness, peel color, decay ratio, and sensory properties. The initial respiration rates, just after hot air treatment, were significantly higher in the heat-treated fruits compared to the untreated. However, during storage at 5$^{\circ}C$, the respiration rates showed a similar level in all treatments. Internal gas composition exhibited no significant difference between the heat-treated and untreated samples. Hot air treatment also exerted no significant effects on the pH, titratable acidity, soluble solid contents, flesh weight loss, firmness, and peel color of the fruits during the whole storage period. The decay ratio was manifestly lower in the heat-treated fruits than the untreated. For sensory attributes including visual and organoleptic quality, no significant difference was observed among sample fruits. Results suggested that mild heat treatment with hot air at 45$^{\circ}C$ for 4-6 hours could be used as an effective preconditioning method to keep the postharvest quality of Satsuma mandarin by reducing the decay incidence remarkably during storage.

• KSBB Journal
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• v.23 no.5
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• pp.439-444
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• 2008

In this study, hair care effects of the hair cosmetics including low molecular weight silk peptide, hydrolysate which is produced from cocoon were investigated. After producing the hair cosmetics including silk peptide which has 300-500 molecular weight, we measured its hair care effects through the various tests; change of the hair weight, hair thickness, absorbance rate and hair moisture value and micro structure analysis. As a result, S.P.T. (Silk peptide Treatment) was effectively penetrated into the hair which has been damaged by chemical treatments, increased the hair weight, thickness and hair moisture value and also recovered the cuticle of the hair. Thus, the treatment of hair with silk peptide hydrolysate would be effective to recover the damaged hair into the normal conditions.