• Korean journal of food and cookery science
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• v.17 no.2
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• pp.156-164
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• 2001

Four different oligosaccharides used to determine their effects on gelatinization and retrogradation of Backsulgies(BSG), Korean traditional rice cake, were cyclodextrin, isomaltooligosaccharide, fructooligosaccharide and maltotetrose, with 3 or 6%(w/w), based on the rice flour. From the Amylograph and blue value data, adding 6% cyclodextrin into the rice flour fastened the gelatinzation process, and delayed the retrogradation in stored BSG at 4$\^{C}$ for up to 3 days, probably due to its cyclic structure. Using rheometer, the hardness of freshly made BSG added with cyclodextrin was significantly lower than that of control BSG, and increased with storage time in all BSGs at refrigerated temperature. When using maltotetrose in rice flour, the hardness of BSG was also significantly low, but slightly higher than that of cyclodextrin. Hunter “L” value in BSG decreased with the addition of oligosaccharides, but the higher the level of oligosaccharide in BSG, the insignificant the Hunter “a”,“b” values of BSG. From the X-ray diffraction studies, the rice flour showed typical A pattern, and the crystallinities of all BSG gave amorphous V type. The highest peaks of X-ray patterns in BSG added with 6% cyclodextrin or maltotetrose were, however, lower than that of the control, meaning the less crystalline, retrograded starch in the former BSGs. Based on sensory evaluation, BSG added with all oligosacchrides were not significantly different in taste, flavor, chewiness, moistness and overall preferences, with slightly darker color with longer storage time, compared to the control BSG.

• Restorative Dentistry and Endodontics
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• v.21 no.2
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• pp.652-663
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• 1996

The purpose of this study was to evaluate the tensile bond strength to tooth structure of composite resin and glass ionomer cement according to filling methods and light curing units. In this study, two class V cavities were prepared on the buccal surface of each tooth of 140 extracted human molars, and they were randomly assigned into 3 experimental groups with 40 teeth and control group with 20 teeth. And then, each experimental groups subdivided into 2 groups(A,B) according to light curing units. The cavities of each group were filled with the CLEARFIL FII self curing resin(Control Group), Z-100 light curing resin(Group 1), Vitremer$^{TM}$ light curing glass ionomer cement(Group 2) and Z-100 light curing resin over the Vitrebond$^{TM}$ liner(Group 3). And subdivided A Group used Argon Laser(SPECTRUM$^{TM}$, U.S.A.), B Group used XL 1,000 curing light (3M, U.S.A.). The specimens underwent temperature changed from $5^{\circ}C$ to $55^{\circ}C$ five hundred times. After thermocycling, specimens were stored in 100% relative humidity at $37^{\circ}C$ for 24 hours. And then, the tensile bond strength of specimens were calculated with Universal Testing Machine(AGS-100A, Japan). The results were as follows : 1. Among the experimental groups, the group 2-B showed the highest tensile bond strength ($18.89{\pm}7.80$) and the group 1-A showed the lowest tensile bond strength ($11.68{\pm}2.28$). There was significant difference between group 2-B and group 1-A(p<0.01). 2. Between the light curing units, the XL 1,000 unit showed higher tensile bond strength ($16.63{\pm}3.20$) than that of the Argon Laser unit ($13.73{\pm}2.30$). There was significant difference between XL 1,000 and Argon Laser(p<0.01). 3. About filling methods and materials, the group 2 showed the highest tensile bond strength ($17.56{\pm}1.89$) and the group 1 showed the lowest tensile bond strength($13.03{\pm}1.90$). There was significant difference between group 2 and group 1,3(p<0.01). In conclusion, the results showed that the glass-ionomer cement that cured by XL 1,000 light curing unit demonstrated significantly higher tensile bond strength than other curing unit and filling methods.

• Restorative Dentistry and Endodontics
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• v.35 no.6
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• pp.486-491
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• 2010

Objectives: This study examined the effect of 2% chlorhexidine on the ${\mu}TBS$ of a direct composite restoration using one-step self-etch adhesives on human dentin. Materials and Methods: Twenty-four extracted permanent molars were used. The teeth were assigned randomly to six groups (n = 10), according to the adhesive system and application of chlorhexidine. With or without the application of chlorhexidine, each adhesive system was applied to the dentin surface. After the bonding procedure, light-cure composite resin buildups were produced. The restored teeth were stored in distilled water at room temperature for 24 hours, and then cut and glued to the jig of the microtensile testing machine. A tensile load was applied until the specimen failed. The failure mode was examined using an operating microscope. The data was analyzed statistically using one-way ANOVA, Student's t-test (p < 0.05) and Scheffet's test. Results: Regardless of the application of chlorhexidine, the Clearfil $S^3$ Bond showed the highest ${\mu}TBS$, followed by G-Bond and Xeno V. Adhesive failure was the main failure mode of the dentin bonding agents tested with some samples showing cohesive failure. Conclusions: The application of 2% chlorhexidine did not affect the ${\mu}TBS$ of the resin composite to the dentin using a one-step self-etch adhesive.

• Journal of the Korean Institute of Gas
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• v.2 no.3
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• pp.37-48
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• 1998

A cryogenic liquid stored in the closed cryogenic tank has been studied at various liquid levels. The change of pressure, temperature, and liquid-vapor ratio in the tank depended on the liquid levels. The various phenomena were shown at different liquid levels as follows: (1) liquid level was increased with condensation of vapor: (2) liquid was vaporized in spite of liquid level going up for a certain initial period and then condensation of vapor occurred at higher pressure; (3) liquid was vaporized without liquid level change; (4) liquid was vaporized with liquid level decreasing. If the tank is full with cryogenic liquid, it is extremely dangerous because of soaring the pressure. Therefore the tank must be filled with $90\%$ liquid according to the safety rules. If the tank was filled with $0\%$ ullage, the pressure increment as high as 80bar during first 5 days. With $90\%$ liquid level, however, the pressure was increased as low as 1.5bar in the same period. No matter what the liquid level is, it is very dangerous if the tank is locked-up with filled cryogenic liquid for a long time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1225-1229
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• 2007

Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

• Food Science and Preservation
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• v.11 no.1
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• pp.22-27
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• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

• Food Science and Preservation
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• v.17 no.5
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• pp.581-585
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• 2010

The effects of plastic container vent ratio on fruit quality during strawberry precooling and storage were analyzed. Plastic containers ($520mm{\times}355mm{\times}182mm$) were manufactured with bottom and side vents at areal ratios of 5%, 10%, 15% and 20%. Fruit was loaded at a volume ratio of 80% prior to pressure cooling and storage at $5^{\circ}C$. The internal fruit temperature was $18^{\circ}C$ and the times taken to attain $2^{\circ}C$ after precooling were 1 hour 9 minutes, 1 hour 13 minutes, 2 hours 2 minutes, and 2 hours 51 minutes at vent ratios of 20%, 15%, 10%, and 5%, respectively. To mimic the current distribution system, precooled strawberries were packaged in tray wrapping and stored at $5^{\circ}C$. Changes in weight, bruising, extent of decay, and firmness, were measured. Weight loss, bruising, and decay were highest at a vent ratio of 20%, lowest at a vent ratio of 15%, and moderate at vent ratios of 5% and 10%. No significant among-treatment difference in fruit firmness was evident.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.382-391
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• 2021

The purpose of this study was to investigate the microbial contamination of red pepper powder distributed within Gyeonggi province in 2020 according to the place of purchase, the country of origin, and whether the HACCP certification and sterilization were conducted, and to evaluate the change of quality according to the storage method. Upon collecting and analyzing 100 samples, Bacillus cereus was detected in 3 cases (2 cases in large supermarkets and 1 case in traditional markets) and Clostridium perfringens in 27 cases (9 cases in large supermarkets and 18 cases in traditional markets). The levels of the total aerobic bacteria were not significantly different between the red pepper powder purchased from large supermarkets and traditional markets. However, the frequency of red pepper powder exceeding 7 log CFU/g of total aerobic bacteria was higher in traditional markets than in large supermarkets. Microbial quality was not significantly different regardless of the storage temperature (30℃, 4℃, -20℃) and the packaging method (zipper bag and clean bag) after 7 months of purchase. However, the moisture contents and ASTA color value of red pepper powder stored at 30℃ decreased remarkably after 3 months of storage. It is desirable to store red pepper powder in a refrigerator or freezer in order to maintain its quality during long-term storage.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.48-51
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• 2019

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.