• Applied Biological Chemistry
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• v.38 no.2
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• pp.135-140
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• 1995

Changes in pH of the soaking solution and physical properties of the soybean curd during immersing in solution of different concentrations at different temperatures were determined. Compared with $0{\sim}3%$ NaCl soaking solution, 5% NaCl soaking solution distinctively reduced the pH drop, increasing rate of turbidity and microorganism growth during storage. This indicated the concentration of soaking solution influences the shelf life of curd. As the storage temperature was lowered to $5^{\circ}C$, their changing rates were also reduced. Physical properties such as initial stress $({\sigma}_0)$, elastic constant (E), viscous constant $({\eta})$ and failure test were influenced by storage temperature, but not a function of concentration of salt solution. The result of the sensory test indicated the hardness and salty taste of curd were statistically significant among samples and $1{\sim}5%$ NaCl solutions did not show any significant difference in the salty taste.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.2008-2020
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• 2020

Objective: This study was conducted to investigate the effects of dietary corn resistant starch (RS) on the intestinal morphology and barrier functions of broilers. Methods: A total of 320 one-day-old broilers were randomly allocated to 5 dietary treatments: one normal corn-soybean (NC) diet, one corn-soybean-based diet supplementation with 20% corn starch (CS), and 3 corn-soybean-based diets supplementation with 4%, 8%, and 12% corn resistant starch (RS) (identified as 4% RS, 8% RS, and 12% RS, respectively). Each group had eight replicates with eight broilers per replicate. After 21 days feeding, one bird with a body weight (BW) close to the average BW of their replicate was selected and slaughtered. The samples of duodenum, jejunum, ileum, caecum digesta, and blood were collected. Results: Birds fed 4% RS, 8% RS and 12% RS diets showed lower feed intake, BW gain, jejunal villus height (VH), duodenal crypt depth (CD), jejunal VH/CD ratio, duodenal goblet cell density as well as mucin1 mRNA expressions compared to the NC group, but showed higher concentrations of cecal acetic acid and butyric acid, percentage of jejunal proliferating cell nuclear antigen-positive cells and delta like canonical Notch ligand 4 (Dll4), and hes family bHLH transcription factor 1 mRNA expressions. However, there were no differences on the plasma diamine oxidase activity and D-lactic acid concentration among all groups. Conclusion: These findings suggested that RS could suppress intestinal morphology and barrier functions by activating Notch pathway and inhibiting the development of goblet cells, resulting in decreased mucins and tight junction mRNA expression.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.273-283
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• 2014

Imported and exported agricultural products are facing a very difficult time due to the rising distribution costs spurred by the increasing labor and oil prices. High empty transfer rates, which take place on a return route after the regular transportation of imported and exported agricultural products, are especially a major cause of the rising distribution costs. In an effort to overcome those limitations, this study set out to examine the transportation stages connecting harbor warehouses, processing plants, and central distribution centers on the circulation route of such imported grains as wheat, barley, corn, and soybean and the transportation route from the warehouses devoted to exported agricultural products to harbors for such exported agricultural products as apple, pear, and persimmon in order to develop a model on the creation of a compound logistics complex for processing plants and transshipment of imported and exported agricultural products. The study also promoted the logistic rationalization of imported and exported agricultural products by creating a compound logistics complex that would combine processing plants for imported agricultural products and transshipment functions for exported agricultural products.

• Journal of Korea Society of Digital Industry and Information Management
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• v.8 no.4
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• pp.193-203
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• 2012

This study analyzed regular transportation costs between port warehouses and processing plants and between processing plants and central distribution centers and further transportation costs relations according to empty transfer rates in each circulation by examining the distribution routes of imported grain including wheat, barley, corn, and soybean, namely port warehouses, processing plants, and central distribution centers. Based on the results, the study compared and reviewed the logistics transportation costs. The analysis results of the alternative model show that logistics operational costs could be considerably cut down by introducing a flexible vehicle transportation operational method, which is to change the vehicle loading parts for proper substitute transportation after unloading and transport them to other locations such as central distribution centers instead of returning empty, as an alternative to high operational costs deriving from empty vehicle operation in each circulation after unloading items in case of transportation of imported grain and processed items. The results allow for a more realistic approach to general problems with large-scale distribution network operation and provide a theoretical foundation to serve as a guide to establish policies for corporate operation of imported grain logistics systems.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.791-798
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• 1994

Ohmic heating is a food processing operation in which heat is internally generated within foods by the passage of alternating electric current. The process enables highly viscous paste foods such as Kochujang, and fermented soybean paste to be heated very fast. In order to develope the novel pasteurization process of paste foods, static Ohmic heating system was built, and heating characteristic during Ohmic heating under various conditions were studied. Electric conductivities of Kochujang and fermented soybean paste at room temperature were 1.865 S/m and 2.510 S/m, respectively and increased linearly with increasing temperature. Specific heating rate was highly dependent on the frequency. The highest heating rate was achieved at 5 KHz for Kochujang and 20 KHz for fermented soybean paste. Uniform heating throughout the sample was achieved during Ohmic heating with low frequency electrical currents, however above 5 KHz frequency, surface temperature was several degrees higher than the bulk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.41-46
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• 2004

A correlation between fibrinolytic activity and microflora in Korean traditional soybean fermented food was investigated. The fibrinolytic activities of traditional soybean pastes and commercially processed samples were 2.42$\pm$1.01 unit/g and 1.58$\pm$0.98 unit/g, respectively. The cell density of Bacillus in traditional soybean pastes was about 10$^{7}$ CFU/g and its commercially processed one was 10$^{6}$ CFU/g. Acid producing bacteria, fungi and yeast group were higher in commercially processed one. The correlations of fibrinolytic activity and microflora in traditional and commercial Doenjang were positively correlated in Bacillus ($R^2$≒ 0.69), negatively correlated in fungal group ($R^2$≒0.40), and there were no significant correlations in acid forming bacteria and yeast group ($R^2$<0.16). Fibrinolytic activities in Meju and Koji were 6.54$\pm$1.97 unit/g and 1.46$\pm$0.43 unit/g respectively, and were positively correlated with Bacillus. Yeast and acid forming bacteria were grown by 5∼6 decimal induction during fermentation period of Doenjang, but Bacillus, fungal cells and fibrinolytic activity were nearly stable. Results indicate that fibrinolytic activity of Doenjang depends on enzyme induction in Meju or Koji processing by Bacillus, Doenjang fermentation process.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.488-494
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• 2006

This study was carried out in order to investigate the feasibility of utilizing concentrated sunmul (soybean curd whey), which is a waste by-product of soybean curd processing, as a functional food ingredient. Sunmul Powder was concentrated by ultrafiltration and spray dried with or without dextrin. Oil adsorption capacity of UF retentate powder was similar to that of ISP (Isolated Soy Protein) and higher than that of sunmul powder, whereas water holding capacity of UF retentate powder was lower than that of ISP. Protein solubility of all types of UF retentate powder was significantly higher than that of ISP at pH 2.0-10.0 with the lowest protein solubility seen at pH 4.0 and solubility increasing as the conditions became more acidic or alkaline. Emulsifying activity indexes of UF retentate powder at pH 2.0-10.0 were not influenced by pH. Emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of UF retentate powder was higher at acidic pH values and decreased with increasing pH. Foaming capacities of sunmul and UF retentate powder were high at pH 4.0-6.0, but the foam of UF retentate powder disappeared within 20 minutes in all conditions of pH.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.43-53
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• 2011

The possibility of making Cheongukjang by the use of soy-powder and pill type re-made from soy-powder was investigated. Some of experimental results obtained are summarized as follows; 1. Regardless of three different types for the source material of Cheonggukjang, soybean seed, soy-power, and pill, the dry weight of fermented Cheonggukjang showed continuously decreasing trends along with the time of fermentation applied. 2. In all type of source materials, the length of viscous substance during fermentation was increased along with the time of fermentation, and the rate of elongation was much reduced after 48hr of fermentation. Out of four soybean varieties tested, Taekwangkong produced longest viscous substance fermented in the type of soybean seed. No viscous substance was formed when the depth of soy-powder in the fermentation box was shallow, one centimeter. 3. Not much difference was observed in the number of microbes, Bacillus licheniformis B1, in all soybean varieties. The number was proportionally increased in the type of powder but it increased rapidly from 12 hour to 24 hour with low rate of increase thereafter in the pill type. 4. Along with the time of fermentation in all types, the color of Cheonggukjang changed from yellow to dull. At the same time, the tone of color and chroma changed into reddish and yellow, respectively. 5. Along with the time of fermentation in all types, pH of Cheonggukjang changed in alkali. 6. Along with the time of fermentation, the content of isoflavone in Cheonggukjang increased by 48hr but decreased thereafter. 7. In general, the quality of Cheonggukjang fermented in types of soy-powder and pill re-made from soy-powder was lower than that of soybean seed. More study is seemed to be needed to produce high quality Cheonggukjang by the use of soy-power.

• Korean Journal of Agricultural and Forest Meteorology
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• v.20 no.3
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• pp.243-251
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• 2018

The gridded simulation of crop growth, which would be useful for shareholders and policy makers, often requires specialized computation tasks for preparation of weather input data and operation of a given crop model. Here we developed an automated system to allow for crop growth simulation over a region using the DSSAT (Decision Support System for Agrotechnology Transfer) model. The system consists of modules implemented using R and shell script languages. One of the modules has a functionality to create weather input files in a plain text format for each cell. Another module written in R script was developed for GIS data processing and parallel computing. The other module that launches the crop model automatically was implemented using the shell script language. As a case study, the automated system was used to determine the maximum soybean yield for a given set of management options in Illinois state in the US. The AgMERRA dataset, which is reanalysis data for agricultural models, was used to prepare weather input files during 1981 - 2005. It took 7.38 hours to create 1,859 weather input files for one year of soybean growth simulation in Illinois using a single CPU core. In contrast, the processing time decreased considerably, e.g., 35 minutes, when 16 CPU cores were used. The automated system created a map of the maturity group and the planting date that resulted in the maximum yield in a raster data format. Our results indicated that the automated system for the DSSAT model would help spatial assessments of crop yield at a regional scale.