• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.117-122
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• 2017

The aim of this study was to evaluate the quality characteristics of fresh red paprika treated by electron-beam irradiation at quarantine doses. The initial microbial loads were low with $10^4$ and $10^2$ colony-forming units/g for total aerobic bacteria and coliform, respectively; however, a dose of 1 kGy resulted in load reduction of 1 log cycle. A dose level of more than 1 kGy caused significant decreases in the hardness and carotenoid content parameters. An applied dose level of less than 2 kGy did not affect vitamin C content; however, a decrease of 87-90% was observed after 40-day storage. Samples treated with 2 kGy showed significantly lower acceptance compared to the control, with lower sensory evaluation scores for color and texture. Therefore, e-beam irradiation at dose range of 0.4 and 1 kGy was found to be appropriate for quarantine applications for microbiological control and quality maintenance of paprika.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.25-32
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• 1973

Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing $10{\sim}20%$ defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.

• The Korean Journal of Nuclear Medicine Technology
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• v.20 no.2
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• pp.46-48
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• 2016

Purpose The liver one of the most common site for distant metastasis for a variety of tumor, especially of gastrointestinal origin. the purpose of this study was to analyze image quality between standard scan and additional liver scan. Materials and Methods From September 2015 to February 2016. 152 patients were examined undergo gastrointestinal cancer. 32 patients confirmed liver metastasis analyzed same liver ROI level and check the SNR, SUV and T/N ratio Results The $SNR_{mean}$ of standard was $17.7{\pm}10.3$; addition was $22.3{\pm}9.7$ (p<0.05). In $SUV_{max}$ of standard was $6.7{\pm}2.8$; addition was $7.6{\pm}3.2$ (P<0.05). and the T/N ratio of standard was $2.1{\pm}0.6$; addition was $2.5{\pm}0.8$ (P<0.05). Conclusion The $SNR_{mean}$, $SUV_{max}$ and T/N ratio were higher than those on the first scan (P<0.05). The SNRmean showed the highest change rate among the parameters. A additional liver scan is more favorable for the detection of gastrointestinal cancer patients.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.293-301
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• 2013

This study discusses the feasibility of coffee bean residue as a raw material of medium-density fiberboard (MDF). In this relation, the effect of coffee bean residue known as an absorbent material on the physical and mechanical properties of MDF manufactured at its different addition level. Coffee bean residue which is a by-product of coffee mill and large amount of waste left over after processing for instant coffee was added at the level of 3, 6, and 9% on dry basis and urea formaldehyde resin was used as the adhesive. The MDF made with mixture of wood fiber and coffee bean residue was tested for physical and mechanical properties as well as formaldehyde emission. The bending strength and internal bonding strength of the MDF made with mixture of wood fiber-coffee bean residue were higher than that of the KS standard in randomized mat structure type, but not in layered mat structure type. Also, the physical properties of MDF made with mixture of wood fiber-coffee bean residue showed a considerable improvement in thickness swelling over the commercial MDF. More importantly, the formaldehyde emission rate of MDF made with mixture of wood fiber-coffee bean residue met the KS standard and was close to that of commercial MDF. These results showed the feasibility of coffee bean residue as a raw material for the production of environmentally-friendly MDF. Additional works on adhesive-coffee bean compatibility, improvement of moisture absorption effect and reduction the formaldehyde emission rate by carbonization of coffee bean residue may be required.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.96-102
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• 2002

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.876-883
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• 2015

Han-green project, which pursues Korean style post and beam timber house with traditional construction technique of Han-ok, has been carried out in KFRI (Korea Forest Research Institute) since 2006. Recently, the improvement of its building energy performance was studied with energy-saving elements. This study was conducted to provide the insulation details of building envelopes in a post-beam timber house for recent enhanced insulation standards and following effect on building energy performance. The level of thermal transmittance (U-value) values of building envelopes was composed of two stages: present Korean insulation standards and passive house. To evaluate building energy performance, the building airtightness values of two stages was ACH50 = $3.0h^{-1}$ for common domestic timber house constructed recently, and ACH50 = $0.6h^{-1}$ for passive house. Consequently, four cases of the building energy performance according to the combination of U-value with airtightness were evaluated. The test house for evaluation was located in Seoul and its energy performance was evaluated with CE3 commercial building energy simulation program. The result showed that enhanced insulation from level I to II reduced $14kWh/(m^2{\cdot}a)$ of annual heating energy demand regardless of airtightness.

• Analytical Science and Technology
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• v.27 no.6
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• pp.357-363
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• 2014

Isoprene is a one of the biogenic volatile organic compounds (BVOCs) and it is known as a source of the tropospheric ozone and formaldehyde. In addition, isoprene is a trace component of the exhaled breath and it is a potential biomarker for the diagnosis of diseases such as lung cancer. In these regards, isoprene gas standards are required for the accurate measurement of isoprene in air samples. To establish a standard for isoprene gas, gravimetric preparation and characterization of primary gas standards were studied. The primary gas standards were produced independently in 4 aluminum cylinders and concentrations were examined by GC-FID. As a result, the uncertainty of the gravimetric preparations including purity of the raw material was 0.01% and reproducibility of the preparation of independent 4 cylinders was 0.08%. The primary gas standards for isoprene showed 14 months of long-term stability. The relative expended uncertainty of 2.8% (95% of confidence level, k=1.96) was assigned to the certified value of 10 ${\mu}mol$/mol level of isoprene based on the quantitative evaluation of the purity, weighing, reproducibility, adsorption and long-term stability.

• Journal of Animal Environmental Science
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• v.18 no.1
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• pp.35-44
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• 2012

This study was carried out to investigate the current status of management skill such as participation of consulting, vaccination program, financial projects, etc, and manures treatment system in pig farms. Data surveyed from a total of 100 farms including reproductive sow and fattening pig were collected and analyzed. The results obtained were as follows; 1. Farmers participated in consulting education of 4.56 times per a year. Evaluation of vaccination program was 3.86 of 5 points. The control of hygiene and disinfection was evaluated with the average of 3.27 points. Financial management showed the low level with 2.82 points. And then, the level of technical skill on raising was evaluated with average of 3.21 points. 2. The fields of competitive strength in farms, first of all, were the disease disinfection and therapy for pigs (43.4%). Secondly, farmers answered the productive skill for environmental-friendly animal products (37.4%). 3. Collection systems of manures were mainly used the slurry system (44.0%), and scraper method (43.0%) in pig farms, respectively. 4. Manures collected from farms have been treated and utilized with form of land-return after organic matters resolution (32.3%).

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.475-480
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• 2011

This study was conducted to investigate the effects of different feeding level of TDN (Total Digestible Nutrients) on the generation of main greenhouse gases such as carbon dioxide and methane in Hanwoo cows. The diet TDN (kg) adjusted to achieve ADG of 0 g/day (Control), 200 g/day (T1), and 400 g/day (T2) of the maintenance level TMR (Total Mixed Ration) delivered twice a day at 08:30 and 17:30. Cow are housed in a respiration chamber and the environmental temperature was maintained at $20^{\circ}C$. The gases were measured for 24 hours using the multi-detector instrument Mamos-300. The analyzed methane emissions of T1 and T2 were 33.5% and 69.6% higher than control, respectively, and the carbon dioxide emissions were 21.1% and 40.6% higher than control. Also, the hourly pattern of carbon dioxide and methane production were showed very similar emission. Gas production showed peak after 1 hour of feeding and this gap was wider in the afternoon than in the morning hours. It is clearly conducted that $CO_2$ and $CH_4$ emissions were different by limited intake levels of feed.