• Journal of Food Hygiene and Safety
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• 제35권1호
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• pp.75-82
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• 2020

The purpose of this study was to establish optimized extraction conditions for Lilium bulb and Lespedeza cuneata G. Don and to investigate the storage stability of beverages containing extracts. The hot-water extract and the 60% ethanol extract had the highest DPPH radical scavenging activities as well as the highest total polyphenol content. The total polyphenol content, total flavonoid content and DPPH radical scavenging activity were the highest when the Lilium bulb extract was mixed with the Lespedeza cuneata G. Don extract at the ratio of 1:4. Storage stability of beverages was determined during storage at 10, 25, and 35℃ for 6 months. The pH was decreased from 4.15 to 4.01-4.05, while the acidity was increased from 0.60% to 0.70-0.75% after storage for 6 months. The soluble solid contents were not changed during storage of 6 months. The DPPH radical scavenging activity was decreased after 4-6 months. The Hunter b (yellowness) values decreased at 35℃ after storage for 6 months while the lightness (L) and redness (a) were not changed during storage for 6 months. The total saponin content was not remarkably changed during 2 months of storage, while it decreased after 4-6 months of storage. The flavonoid content was decreased 47% and 55% from an intial 21.7 mg/100 mL to 10.3 mg/100 mL and 12.0 mg/100 mL after 1 month of storage and then remained stable until 6 months. General bacteria and coliform group were not detected during storage for 6 months.

• Korean journal of food and cookery science
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• 제31권3호
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Journal of Food Hygiene and Safety
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• 제34권4호
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• pp.354-360
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• 2019

In order to extend the shelf life of Wasabi paste, the effects of citric acid were confirmed at $35^{\circ}C$ for 28 days. Citric acid-treated groups contained citric acid in amounts of 0.05, 0.10, 0.17, 0.30, and 0.40%, respectively. Quality characteristics of Wasabi pastes were determined in pH, titratable acidity, soluble solid content, color values, microbial analysis (aerobic bacteria, yeast), gas production, and content of allyl isothiocyanate. The pH and titratable acidities of Wasabi pastes added with citric acid were indicated as 4.03-5.19 and 4.23-4.82%, respectively. Soluble solid content was significantly different according to concentrations of citric acid. L values showed the highest at $50.05{\pm}0.46$. a and b values were increased during the storage period. Total aerobic bacteria and yeast counts of Wasabi pastes were decreased in a dose-dependent manner. Gas production from Wasabi pastes showed at 19.55-19.80 mL/tube after 28 days of storage. The addition of citric acid (0.3% or more) to the Wasabi paste resulted in increased storage stability.

• Bulletin of the Korean Chemical Society
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• 제26권11호
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• pp.1807-1818
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• 2005

New PPV based conjugated polymers, containing terphenyl units, were prepared as the electroluminescent (EL) layer in light-emitting diodes (LEDs). The prepared polymers, poly[2,5-bis(4-(2-etylhexyloxy)phenyl)-1,4-phenylenevinylene] (BEHP-PPV), poly[2-(2-ethylhexyloxy)-5-(4-(4-(2-etylhexyloxy)phenyl)phenyl)-1,4-phenylenevinylene] (EEPP-PPV) and poly[2-(2-ethylhexyloxy)-5-(9,9-bis(2-etylhexyl)fluorenyl)-1,4 phenylenevinylene] (EHF-PPV), were soluble in common organic solvents and used as the EL layer in double layer light-emitting diodes (LEDs) (ITO/PEDOT/polymer/Al). The polymers were prepared by the Gilch reaction. The number-average molecular weight $(M_n)$, weight-average molecular weight $(M_w)$, and the polydispersities (PDI) of these polymers were in the range of 9000-58000, 27000-231000, 2.9-3.9, respectively. These polymers have quite good thermal stability with decomposition starting above 320-350. The polymers show photoluminescence (PL) with maximum peaks at around 526-562 nm (exciting wavelength, 410 nm) and blue EL with maximum peaks at around $\lambda_{max}$ = 526-552 nm. The current-voltageluminance (I-V-L) characteristics of polymers show turn-on voltages of 5 V. Even though both of EEPP-PPV and BEHP-PPV have the same terphenyl group in the repeating unit, EEPP-PPV with directly substituted alkoxy group in the back bone has longer effective conjugation length than BEHP-PPV, and exhibits red shift in the PL spectra. Both of EEPP-PPV and EHF-PPV have ter-phenyl units and directly substituted alkoxy group in back bone. EHF-PPV with fluorenyl unit attached to the PPV backbone has shorter effective conjugation length than EEPP-PPV with biphenyl unit, and exhibits blue shift in the PL spectra.

• Journal of the Korean Electrochemical Society
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• 제18권1호
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• pp.17-23
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• 2015

$Li_4Ti_5O_{12}$ (LTO) have attracted much attention of researchers in the field of energy storage, because of their excellent stability for electric vehicle application. A main drawback of LTO is however their insulating nature due to the wide bandgap, which should be addressed to enhance the battery performance. In this study, we investigated the effect of water solubility of dopant precursor on the electrochemical characteristics of conducting LTO prepared by doping with $Cr^{3+}$ ions with the well-known wet-mixing method. The solubility of dopant precursor directly affected the morphology and the phase of doped LTO, and therefore their battery performance. In the case of employing the most soluble dopant precursor, $Cr(NO_3)_2$, the doped LTO demonstrated a markedly enhanced discharge capacity at high C-rate (130mAh/g @ 10C), which is about 2 times higher value than that of bare LTO.

• Food Science and Preservation
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• 제11권3호
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• pp.336-341
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• 2004

The influence of temperature and heating time on the stability of anthocyanin pigments in grape juice were investigated. There was no significant differences in soluble solids, acidity and pH of grape juice under various temperature and heating time. Residual total anthocyanin of grape juice was decreased by heating temperature over 100$^{\circ}C$ for 1 min. Delphinidin-3-glucoside and cyanidin-3-glucoside were rapidly decreased by heating treatment, but petunidin-3-glucoside and malvidin-3-glucoside were more stable than others. These results suggests that the optimum quality of grape juice was heated at 90 $^{\circ}C$ for 1 min.

• Food Science and Preservation
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• 제12권3호
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• pp.199-203
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• 2005

Reducing sugar content of persimmon fruits was increased by applying food-garbage compost Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Journal of Korea Soil Environment Society
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• 제4권3호
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• pp.45-56
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• 1999

A biofilter was established to remove the ammonia, which is representative nitrogen-contained malodorous gas. in a compost factory. Removal efficiency of ammonia and hydrogen sulfide also was investigated. A quantity of malodor gas produced in a compost factory was affected greatly by the weather. compost states and working condition of a fertilizing mixer, and the produced gas concentrations doubled by above various parameters. By operating a water scrubbing system for removing water-soluble malodorous gases effectively. we could improve the removal efficiency over three times. We investigated long-term stability of biofilter under continuous gas flow(SV=500h-1) for 100 days. The results showed 30 days of microbial retention time. After the days, deodorization efficiency of biofilter was kept steady state. and the removal efficiency was kept over 95% for ammonia and 97% for hydrogen so]fide. respectively. The electric consumption of the biofilter, which could treat malodorous gas of 100$\textrm{m}^3$/min, applied in the compost factory was evaluated about 80u0day and water consumption was 80~100$\ell$/day. These results concluded that the biofilter is a excellent deodorization technology as well as cost-effective for removing malodorous gas produced in a compost factory.

• Journal of Conservation Science
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• 제26권3호
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• pp.335-340
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• 2010

Urethane resin applicable for the first transcription of historical site and transcription of soil layer were synthesized in order to replace the imported urethane resin, NS-10. Comparing to the NS-10, the urethane polymers showed similar penetration to wet soil and formed a stable layer of polyurethane during progress working the peeling off the polyurethane pre-product from epoxy surface of final product. The urethane resins used for the first transcription of historical site improved tensile strength, which is consistent with that of NS-10. In addition the urethane resin for transcription of soil layer was supplied with hardness that have a also same strong point as like NS-10. This property is advantage due to simplifying the transcription work of soil layer in backward. When we tested to the real ground soil as well as experimentation compressed soil with use these synthesis urethane resin, we ca get the satisfying result in penetration property and stability and these properties evaluated the resins as an advanced product serving better convenience for worker.

• Microbiology and Biotechnology Letters
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• 제8권1호
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• pp.1-8
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• 1980

Changes of nucleic acid related substances and their enzymes during rice makkulli koji making were observed and enzymological properties of crude enzymes were examined. The results obtained were as follows : (1) The amounst of acid soluble phosphorus were increased, while no remarkable changes were observed in the component of total phosphorus during koji making. (2) AMP and IMP were increased, while ADP and ATP were decreased gradually in the course of process. (3) Activities of nucleic acid degrading enzymes were increased with the lapse of time. (4) In the crude enzyme solution extracted from rice makkulli koji, the optimal pH of RNase was 4.0~5.0 and those of PDase PNase were 5.0. (5) RNase and PMase were stable at the range of pH 4.0~5.0 and PDase was stable at the pH 4.0. (6) The optimal temperature of RNase was 55$^{\circ}C$, and that of PDase was at the range of 50~55$^{\circ}C$, and 5$0^{\circ}C$ for PMase. (7) Among the three enzymes, the heat stability was in order RNase, PDase and PMase, and especially PMase was so heat labile that it was almost inactivated at 7$0^{\circ}C$ for 10 min. (8) Inhibition by metal ions and other inhibitors was disclosed : C $u^{++}$ and Z $n^{++}$ inhibited the activity of RNase, and C $u^{++}$, NaF and N $a_2$HP $O_4$ inhibited that of PDase, while C $u^{++}$ and NaF inhibited the PMase activity.ctivity.