• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.156-156
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• 2017

Most crop damages have been occurred by vermin(e.g., wild birds and herbivores) during the period between seeding and the cotyledon level. In this study, to minimize the damage by vermin and acquire the benefits such as protection against weeds and maintenance of water content in soil, immediately vinyl mulching after seeding was devised. Vinyl mulching has been generally covered with black color vinyl, that crop seeding locations cannot be detected by visible light range. Before punching vinyl, non-contact and non-destructive methods that can continuously determine the locations are necessary. In this study, a crop position detection method was studied that uses infrared thermal image sensor to determine the cotyledon position under vinyl mulch. The moving system for acquiring image arrays has been developed for continuously detecting crop locations under plastic mulching on the field. A sliding mechanical device was developed to move the sensor, which were arranged in the form of a linear array, perpendicular to the array using a micro-controller integrated with a stepping motor. The experiments were conducted while moving 4.00 cm/s speed of the IR sensor by the rotational speed of the stepping motor based on a digital pulse width modulation signal from the micro-controller. The acquired images were calibrated with the spatial image correlation. The collected data were processed using moving averaging on interpolation to determine the frame where the variance was the smallest in resolution units of 1.02 cm. For this study, the spline method was relatively faster than the other polynomial interpolation methods, because it has a lower maximum order of formulation when using a system such as the tridiagonal linear equation system which provided the capability of real-time processing. The temperature distribution corresponding to the distance between the crops was 10 cm, and the more clearly the leaf pattern of the crop was visually confirmed. The frequency difference was decreased, as the number of overlapped pixels was increased. Also the wave pattern of points where the crops were recognized were reduced.

• Food Science and Preservation
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• v.9 no.3
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• pp.315-320
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• 2002

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju. Control meju without koji and capsule type meju(CM) coated with soybean mixture containing 0.5%, 1% and 2%(w/w) R. oligosporus koji were dried at room temperature (10∼15$^{\circ}C$) for 3 days. Control meju I was fermented in outdoor for 27 days. Control meju IIand CMs were fermented in Korean yellow clay room at 25$^{\circ}C$ for 7 days under 80% relative humidity as first step, and then fermented in outdoor (average temp. 2.7$^{\circ}C$, December) for 20 days as second step. The moisture content of CMs were higher than that of control meju I to the range of 2.88∼7.55%(w/w). pH and titratable acidity in CMs were similar to control group. Amino type nitrogen content in CMs(800.80, 816.0, 901.60 mg%) were 2.2∼2.6 times higher than that in control meju I (347.2 mg%). Reducing sugar content in CMs(2.78∼3.13%) was similar to control meiu I (2.10%) and control meju H(2.31%). Lightness(L) value of control meju I was higher than that of control meju IIand CMs.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.50-55
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• 2017

The purpose of this study was to investigate the effect of frying number on oxidative changes in edible oils and fried foods. According to the frying number, the extracted edible oils from pork cutlet and fried potato were used as experimental samples. The Ministry of Food and Drug Safety (MFDS) regulations permit edible oils to have <2.5 mg KOH/g of acid value and <50 meq/kg of peroxide value in food. However, there are no regulations for edible oils used to fry livestock. Animal foods contain protein and fat, and should be held to a different standard than ordinary food. Therefore, we present basic information and suggest the establishment of regulations for livestock frying oil and fried livestock.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1209-1223
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• 2009

In this review, the terminology that is used to describe ileal amino acid (AA) digestibilities in piglet feed ingredients is defined. If one accepts that the determination of AA digestibilities should be based on the ileal analysis method, one should consider that ileal digesta contains variable amounts of endogenous crude protein (CP), which originates mainly from digestive secretions, sloughedoff epithelial cells and mucins. The ileal endogenous CP and AA losses are separated into basal ileal endogenous CP and AA losses ($IAAL_{B}$), which are not influenced by the feed ingredient composition, and specific ileal endogenous CP and AA losses ($IAAL_{S}$), which are induced by feed ingredient characteristics such as level and type of fiber and anti-nutritional factors (ANF). Depending how ileal endogenous CP and AA losses are considered in the measurement of CP and AA digestibilities, digestibility values are expressed as apparent (AID), standardized (SID), or true (TID) ileal digestibilities of CP and AA. The main concern associated with the use of AID values in diet formulation for pigs is that they are not additive in mixtures of feed ingredients. Consequently, the concept of standardized ileal CP and AA digestibilities was introduced by correcting AID values for basal ileal endogenous CP and AA losses ($IAAL_{B}$). The correction for both $IAAL_{B}$ and $IAAL_{S}$ yields TID values, however, routine procedures to measure $IAAL_{S}$ are not yet available. In principle, SID values should be preferred, because they represent the fundamental properties of the feed ingredient. There exist only few reports on SID of CP and AA in feedstuffs frequently used in piglet nutrition. These include soybeans (SB), soybean meal (SBM), soy proteins (SP), soy protein concentrate (SPC), soy protein isolate (SPI), corn gluten (CG), wheat gluten (WG), pea protein (PeaP), potato protein (PotP), fish meal (FM) and whey proteins (WP), but the results obtained are inconsistent. Differences in SID values within feed ingredients may, at least in part, be attributed to different processing conditions or inherent differences of the assay feed ingredients. Moreover, there is some evidence that the determination of SID values and $IAAL_{B}$ in piglets may be confounded by the dietary CP level of the assay diet, age and (or) body weight (BW), the level of feed intake or the methodological approach used to determine $IAAL_{B}$.

• Journal of Aquaculture
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• v.16 no.2
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• pp.104-109
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• 2003

The present study aims to evaluate protein and phosphorus availabilities of five different dietary protein sources during the 6-week feeding trial in juvenile olive flounder, Paralichthys olivaceus as determined by growth performance and phosphorus retention. Five diets containing blood meal (BM), poultry by-product (PBP), squid liver powder (SLP), feather meal (FM) and soybean meal (SM) were prepared by mixing a basal diet (BD) with one of five test ingredients at the ratio of 7 to 3. As a reference diet, BD contains three different protein sources such as white fish meal, casein and gelatin. After 2 weeks of the conditioning period, fish initially averaging 2.7$\pm$0.02g (mean$\pm$SD) were randomly distributed into each aquarium as a group of 30 fish reared in the recirculating system. Fish of triplicate groups were fed one of six experimental diets (BD+five test diet). After 6-week feeding trial, pro- tein efficency ratio (PER) of fish fed BM diet was the lowest in experiment groups. While fish fed PBP diet showed a significant higher PER as compared to the FM diet, and fish fed SLP diet and BD were a higher PER than did fish fed PBP diet. However, there was no significant difference in PER among fish fed SLP diet, BD and SM diet, and between SM diet and PBP diet. Phosphorus retention efficiency of bone (PR $E_{b}$) of fish fed BM diet was the lowest in all the diets, and fish fed FM diet showed a higher PE $R_{b}$ than fish fed BD and SM diet. However, there was no significant difference in PER among fish fed FM diet, SLP diet and PBP diet, and among SLP diet, PBP diet, SM diet and BD. These results indicate that SLP could be a suitable protein source for low pollution diets of olive flounder in the future fish feeds market. Furthermore, PBP and SM are available protein source to reduce P waste in the oliver flounder aquaculture with the use of proper mixture of other protein sources and more processing to improve protein availibility of these.ese.

• Food Science and Preservation
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• v.13 no.4
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• pp.483-489
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• 2006

Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.757-762
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• 2013

This study was conducted to develop a processing method for dry-curing beef ham with Korean traditional sauces and to investigate the quality properties of the dry-cured beef hams. Semitendinosus muscle from Hanwoo was spread with sundried salt (C), sun-dried salt mixed with red pepper paste (T1), and sun-dried salt mixed with soybean paste (T2), and inserted into washed Hanwoo large intestine. It was then dried and fermented for 75 d. Moisture contents of the hams were 46-48%, without any significant differences. T1 showed the lowest pH among the three dry-cured hams, while water holding capacity (WHC) of T2 was found the lowest (p<0.05). In mechanical color determination, C showed higher CIE $a^*$ and CIE $b^*$ than T1 and T2 (p<0.05), however CIE $L^*$ did not show any significant difference. In texture, T1 demonstrated significantly lower springiness than C (p<0.05). The sensory properties of all dry-cured hams did not show any significant difference, but T1 indicated a higher taste, saltiness and overall acceptability than others, whereas C gathered the highest score in color and flavor. In conclusion, the dry-curing by combination of sun-dried salt mixed with red pepper sauce (T1) showed higher quality properties of the Hanwoo dry-cured ham.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.571-579
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• 2010

Jeupjang has long been considered only a local delicacy. So, it has gradually been forgotten because its name and definition have not been established. This study was performed in order to provide some basic data by comparing the general components, color, free amino acids, free sugar, organic acids and antioxidant activities between commercial Jeupjang(GG, GD, JM, NJ, NS). Moisture contents, crude protein, crude fat and crude ash contents of Jeupjang were 48.07~61.77%, 4.08~10.53%, 3.92~4.64%, and 3.63~9.95%. pH, titrable acidity and salt in Jeupjang were 4.32~5.50, 9.37~14.82 mL(1N-NaOHmL), and 3.27~8.90%. Amino-type nitrogen content is 42.05~ 138.83mg%. Lightness(L), redness(a) and yellowness(b) values in color of Jeupjang were10.04~21.89, 18.92~28.80, and 17.16~37.56. The total content of free amino acids in commercial Jeupjang ranged from 35.22mg% to 306.02mg% in which it showed wide variation among samples. The major free amino acids were glutamic acid, aspartic acid, alanine and proline. The major free sugars were fructose(0.31~1.60%), glucose(6.20~ 13.61%) and maltose(7.34~10.01%). The major organic acids were succinic acid(29.08~ 103.62 mg%) and citric acid(3.08~108.69 mg%). Total polyphenol contents were from 1.16 mg/g to 1.78 mg/g, DPPH radical scavenging activity is from 0.57 AEAC to 1.53 AEAC and ABTS radical scavenging activity is from 1.58 AEAC to 2.85 AEAC. This result might cause the differences of soybean composition, processing methods and brewing periods. For the succession of traditional fermented food such as Jeupjang, quality standards are required. To this end, the standardization of manufacturing processes must be followed.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.329-333
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• 2011

Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.