• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.252-258
• /
• 2006

To find the optimum extraction condition of dried omija, central composite experimental design having three independent variable (extraction temperature, extraction time and water ratio) with five levels was conducted for response surface analysis. The maximum of soluble solid was predicted to the extraction conditions of over 25 fold water ratio, $7{\sim}8hr$ and $75^{\circ}C$. Total acid, total phenol, reducing sugar and vitamin C were predicted to respectively 30 fold water ratio, 6 hr, $70^{\circ}C$, 30 fold water ratio, $6{\sim}7\;hrs,\;80^{\circ}C$ and 30 fold water ratio, $6{\sim}8\;hr,\;80^{\circ}C$, 25 fold water ratio, $5{\sim}6hr,\;80^{\circ}C$ extraction condition. Turbidity of extraction condition. Turbidity of extraction condition was 7 over 25 ford water ratio and over $60^{\circ}C$. From the superimposing results of response variables, the optimum extraction condition was predicted 25 folds water ratio, 6 hr and $65{\sim}70^{\circ}C$.

• Agricultural and Biosystems Engineering
• /
• v.4 no.1
• /
• pp.8-15
• /
• 2003

In Korea, quality evaluation of dried oak mushrooms are done first by classifying them into more than 10 different categories based on the state of opening of the cap, surface pattern, and colors. And mushrooms of each category are further classified into 3 or 4 groups based on its shape and size, resulting into total 30 to 40 different grades. Quality evaluation and sorting based on the external visual features are usually done manually. Since visual features of mushroom affecting quality grades are distributed over the entire surface of the mushroom, both front (cap) and back (stem and gill) surfaces should be inspected thoroughly. In fact, it is almost impossible for human to inspect every mushroom, especially when they are fed continuously via conveyor. In this paper, considering real time on-line system implementation, image processing algorithms utilizing artificial neural network have been developed for the quality grading of a mushroom. The neural network based image processing utilized the raw gray value image of fed mushrooms captured by the camera without any complex image processing such as feature enhancement and extraction to identify the feeding state and to grade the quality of a mushroom. Developed algorithms were implemented to the prototype on-line grading and sorting system. The prototype was developed to simplify the system requirement and the overall mechanism. The system was composed of automatic devices for mushroom feeding and handling, a set of computer vision system with lighting chamber, one chip microprocessor based controller, and pneumatic actuators. The proposed grading scheme was tested using the prototype. Network training for the feeding state recognition and grading was done using static images. 200 samples (20 grade levels and 10 per each grade) were used for training. 300 samples (20 grade levels and 15 per each grade) were used to validate the trained network. By changing orientation of each sample, 600 data sets were made for the test and the trained network showed around 91 % of the grading accuracy. Though image processing itself required approximately less than 0.3 second depending on a mushroom, because of the actuating device and control response, average 0.6 to 0.7 second was required for grading and sorting of a mushroom resulting into the processing capability of 5,000/hr to 6,000/hr.

• Journal of the Korean association of regional geographers
• /
• v.10 no.4
• /
• pp.744-756
• /
• 2004

The purpose of this study is to investigate the natural environments and the changing socio-economic activities of the rice and fruit - centered rural village located in Sangju region, Kyongsangbuk-do. Its results are summarized in the followings. Firstly, most of the rural villages in Sangju region is located on the erosional basin of Sobaek range and the sedimentary region of Nakdong river and the farmer's life of those regions has been influenced by such a natural environment. Secondly, the reproduction structure of population in the rural village of Sangju region had been maintained until the 1970s. After that, however, it was broken because the young generation of the rural villages moved to large cities to get a job or to receive high level of education. Thirdly, the changing path of the rural villages of Sangju region was different based on a type of crop and its related mode of production after the 1980s. The socio-economic structure of the rural village has been developed based on either a rice oriented traditional mode of production or a fruit-oriented commercial mode of production. The two villages, Ch'ekdong 1 ri, Hamch'ang-up and Sinch'on 2 ri, Modong-myon have been changed according to the path of a traditional and commercial mode of production, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.790-796
• /
• 2005

Physiological activities of hot-water extract and various concentration ethanol extracts from Bokbunja (Rubus coreanum F. ) were examined. Total phenol content of extract showed higher content in hot-water extract (41.4 mg/g) than other extracts, Optimum condition of extraction for phenolic was $60\%$ ethanol extract (41.3 mg/g). The ABTS radical decolorilization and antioxidant protection factor were determined. Results shown inhibition rate on ABTS of $60\%$ ethanol extract $(99.8\%)$ and antioxidant protection factor of water extract (1.2 PF). Electron donation ability on DPPH was higher 60$\%$ ethanol extract than another percent ethanol extracts. Also hydroxyl radical scavenging activity of extracts was higher $60\%$ ethanol extracts $(0.03\times100\mu\;M)$ than another extracts because the value of TBARS was lower than another extracts. But hot-water extract had higher inhibitory activities on xanthine oxidase and pancreatin $\alpha$ -amylase than $60\%$ ethanol extract. ACE (angiotensin converting enzyme) inhibitory activities were equaled to hot water exract and $60\%$ ethanol extract. Protocatecuic acid was the most abundant phenolic compounds as analyzed by HPLC. The results will be useful as natural antioxidants and functional foods for understanding the physiological activities of Bukbunja extracts.

• The Korea Journal of Herbology
• /
• v.33 no.2
• /
• pp.1-7
• /
• 2018

Objectives : This study was conducted to evaluate the antioxidant activity and inhibitory activity of pancreatic lipase in vitro using natural products sangju dungsi, chungdo bansi, kabju baekmok three kind of young persimmon fruit extracts and to develop a high - functional anti - obesity substance with reduced body fat. Methods : The antioxidative effect of the three kind of young persimmon fruit extracts was determined by hot water extraction, 30% EtOH extraction and 70% EtOH extraction. The antioxidant activities were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals. Furthermore, we examined total phenol and flavonoids contents. And the pancreatic lipase inhibition was measured by selecting the sangju dungsi extract with antioxidant effect. Results : The yield of water, 30% and 70% EtOH extract from young persimmon fruit was sangju dungsi (water 8.3%, 30% EtOH 18.1%, 70% EtOH 16.9%), chungdo bansi (water 16.2%, 30% EtOH 16.1%, 70% EtOH 11.6%), kabju baekmok (water 16%, 30% EtOH 16.8%, 70% EtOH 11.5%). The sangju dungsi 30% EtOH extract eminent DPPH ($IC_{50}$, $19.25{\pm}2.94{\mu}g/m{\ell}$) and ABTS ($IC_{50}$, $19.94{\pm}4.07{\mu}g/m{\ell}$) radical scavenging activity, and total phenol $52.37{\pm}0.78mg/g$ and flavonoid $7.97{\pm}0.13mg/g$ contents were also excellent. It also showed excellent pancreatic lipase inhibition efficacy. Conclusion : The extracts from the three kind of young persimmon fruit extracts showed excellent antioxidant activity. sangju dungsi 30% EtOH extract may be a new anti-obesity material by reducing fat absorption through the inhibition of pancreatic lipase.

• Korean Journal of Heritage: History & Science
• /
• v.56 no.2
• /
• pp.222-243
• /
• 2023

In this study, we looked at how to preserve and use the Yibugok earthen fortification ruin in Sangju, which has recently been actively investigated and researched. Now that the coronavirus pandemic has become a reality, a utilization plan using local historical and cultural resources can be the starting point for regional revitalization. To this end, this study first reviewed the historical value of the Sangju Yibugok earthen fortification. The historical and cultural resource value of the fortification was reviewed in recent archaeological achievements along with the results of existing literature research, and distortion in its utilization was avoided. Next, an analysis of the perception of the demand class and local residents, the subject of utilization, was conducted with visitor statistics and surveys. This is because empathy for historical and cultural resources by the demand class and local residents, who are the main agents of utilization, is the most important factor in the use of cultural assets. Based on the theoretical review presented above, the use cases of ancient fortification ruins were examined in the last chapter 4, and a utilization plan for the fortification was presented focusing on empathy. This study was conducted with a focus on the historical value of the use of the fortification ruins, the empathy of the demand class, and the public. In order to overcome the crisis in Sangju, a high-risk area due to population decline, various measures must be proposed, and establishing historical and cultural identity at the center of Sabeolguk and enhancing its image through various utilization measures can be one of the alternatives.

• Feed Journal
• /
• v.2 no.9
• /
• pp.134-137
• /
• 2004

• International Journal of Costume and Fashion
• /
• v.1
• /
• pp.273-295
• /
• 2001

• Bulletin of the Korean Mathematical Society
• /
• v.17 no.2
• /
• pp.93-102
• /
• 1981

• Korean Architects
• /
• no.1 s.453
• /
• pp.44-47
• /
• 2007