• Journal of Biosystems Engineering
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• v.31 no.4 s.117
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• pp.369-375
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• 2006

Mechanical properties of potato and sweet potato were measured under impact and compression loading. The test apparatus consisted of disgital storage oscilloscope and simple mechanisms which can apply compression and impact forces to potatoes and sweet potatoes. The mechanical properties could be measured while the tissues were ruptured in a very short period time less than 10 ms by impact loading. Rupture force, energy, and deformation were measured as mechanical properties of potatoes and sweet potatoes under impact and compression loading. Rupture forces under impact and compression loading were in the range of 84.1 to 93.7N and 128.9 to 132.2N for external tissues and 60.1 to 64.8N and 158.9 to 171.1N for internal tissues of potato and sweet potato, respectively. Compression speeds and drop heights for each test were in the range of 1.25 to 62.5mm/min and 8 to 24cm.

• Journal of Environmental Science International
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• v.25 no.4
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.268-270
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• 2003

Methanol extract obtained from aerial parts of Platycarya strobilacea was successively fractionated with n-hexane, ethylacetate, n-butanol, and water. From ethylacetate fraction, an active compound was isolated through repeated silica gel column chromatography and was identified as 5-hydroxy-2-methoxy-1,4-naphthoquinone by MS and NMR analyses. The compound showed in vivo 76% antifungal activity at $100\;{\mu}g/ml$ against tomato late blight disease.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.562-575
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• 2015

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. 'General Jeong's Table', which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. 'Sangjuseong retaking wartime food', as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. 'General Jeong's liquor table', which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on 'General Jeong's Table' has health efficacies that protect the five viscera and maintain the spleen and stomach.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.613-618
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• 2005

This study was performed to analyze the microbiological properties of Oiji soaking solution and Oiji preserved with $7\%$ brine and the others preserved with Pulsatilla koreana additives of various concentration$(0,\;3,\;6,\;9\%)$ during fermentation(24 days) at room temperature$(20\pm2^{\circ}C)$. The results of this experiment are as follows: The total number of microbes showed radical increase up to 6th day of growth period and decreased afterwards. Growth of microbes was impeded in the beginning of fermentation in the case of adding $6\%$ Pulsatilla koreana. The number of lactic acid bacteria tended to increase progressively until 15th day and then decreased, and that in the group of $6\%$ Pulsatilla koreana was relatively lower than those of other groups. Antimicrobial activity against Staphylococcus aereus and Micrococcus luteus was shown weakly from 9th day of fermentation regardless of the concentration of Pulsatilla koreana additives, but inactivated after 21st day of fermentation.

• Journal of Biosystems Engineering
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• v.30 no.5 s.112
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• pp.280-284
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• 2005

Front the production on the farm to the consumer, agricultural products are subject to various physical treatments involving mechanical techniques and devices. It is essential to understand the physical laws governing the response of these biological materials so that the machines, processes, and handling operations can be designed fur maximum efficiency and the highest quality of the end products. A compression test system was developed to test the physical properties of fruits including apple, pear, and peach which may lead to a better understanding of the physical laws. The test system consisted of a digital storage oscilloscope and simple mechanism which can apply quasi-static compression to fresh fruits. Rupture force, energy, and deformation were measured at the five levels of compression speed from 1.25 to 62.5 mm/min for each internal and external tissues. Rupture forces for apple and pear were in the range of 42.2 to 46.2 N and 38.8 to 41.2 N for external and infernal tissues, respectively. Rupture forces fir peach external tissues were in the range of 48.2 to 54.0 N.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.871-878
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• 2018

The government of Gyeongbuk in Korea increased the financial input in the agricultural sector by 43% from 2008 through 2012. However, the productivity of the agricultural sector in Gyeongbuk rose only about 3.6% during the same period. This study evaluated the agricultural competitiveness of each city or county in Gyeongbuk using six evaluation indices (scale, productivity, finance input, location quotient, technical education, and total) and investigated the relationship between the indices and total values of agricultural productions. The results show that Sangju, Gyeongju, Andong, Uiseong, and Seongju have high competitiveness for the scale index. For the productivity index, Gimcheon, Mungyeong, Ulleung, Yeongju, and Seongju were highly evaluated. For the location quotient index, Yeongcheon, Uiseong, Cheongdo, Seongju, and Sangju have high competitiveness. Uiseong, Yeongdeok, Cheongsong, Gunwi, and Yeongyang were highly evaluated for the agricultural finance input index. For the agricultural technical education index, Chilgok, Sangju, Mungyeong, Uiseong, and Gyeongju have high competitiveness. Finally, Sangju, Euiseong, Yeongcheon, Gyeongju, and Andong were highly evaluated for the total competitive index, while Yeongdeok, Yeongyang, Goryeong, Uljin, and Cheongsong have a low competitiveness for the total competitive index. This study also found that out of five indices, scale, location quotient, and technical education indices have a positive and statistically significant effect on the total values of agricultural production. However, we did not find any statistically significant effect of the productivity and finance input indices on the total values of agricultural production. Hence, we can conclude that the government should focus their agricultural policy on scale, location quotient and education to improve total agricultural production.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.167-167
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• 2020

Annual sediment deposition in reservoirs behind weirs poses flood risk, while its accurate prediction remains a challenge. Sediment management by hydraulic flushing is an effective method to maintain reservoir storage. In this study, an integrated approach to predict sediment inflow and sediment flushing simulation in reservoirs is presented. The annual sediment inflow prediction was carried out with Artificial Neural Networks (ANN) modelling. RESCON model was applied for quantification of sediment flushing feasibility criteria. The integrated approach was applied on Sangju Weir and also on estuary of Nakdong River (NREB). The mean annual sediment inflow predicted at Sangju Weir and NREB was 400,000 ㎥ and 170,000 ㎥, respectively. The sediment characteristics gathered were used to setup RESCON model and sediment balance ratio (SBR) and long term capacity ratio (LTCR) were used as flushing efficiency indicators. For Sangju Weir, the flushing discharge, Q_f = 140 ㎥/s with a drawdown of 5 m, and flushing duration, T_f = 10 days was necessary for efficient flushing. At NREB site, the parameters for efficient flushing were Q_f = 80 ㎥/s, T_f = 5 days, N = 1, El_f = 2.24 m. The hydraulic flushing was concluded feasible for sediment management at both Sangju Weir and NREB.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.924-930
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• 1999

To extract insoluble proteins and improve physical properties of proteins, the sesame meal proteins was irradiated with $5\;kGy{\sim}20\;kGy$ at room temperature. The highest extraction rate of sesame meal protein was showed at irradiation dose of 5 kGy. The foaming capacity, foaming stability, emulsion capacity and emulsion stability of gamma irradiated sesame meal protein (GISP) were all increased as compared to those of the non-irradiated protein. Water absorption capacity of GISP was similar to that of non-irradiated protein and oil absorption capacity of GISP was decreased after treatment by gamma irradiation.

• Journal of Biosystems Engineering
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• v.28 no.5
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• pp.389-394
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• 2003

The concerns of wood vinegar increase with its various applications to food additive, functional drink, and in the sustainable farming. Chaff vinegar, a by-product of chaff charcoal which is produced by distilling smoke and having similar ingredients and efficacy with wood vinegar, contains harmful tar in the acceptable range and can be mass-produced. A chaff vinegar distiller, commercially mass-productive, was developed using a water cooling system. Initially distilled vinegar by the developed system contained little harmful tar in the acceptable range for the agricultural use and its acidity was about pH 3.2. Treatment of the chaff vinegar in the enhancing emergence test showed greater number of emerged seedlings, and vise-versa. Treatment of diluted in 100-holds showed 44.0% of emerged and 8.6% of not-emerged seedlings.