• Journal of Korean Society of Forest Science
• /
• v.83 no.3
• /
• pp.286-298
• /
• 1994

The object of this study was to examine the user's impacts on the environmental deteriorations of trail at Ticket Office - Paekryunsa (Temple) Hyangch$\hat{o}$kpong - Dongyupryung - Chilyun Fall area in T$\hat{o}$kyusan National Park. Four trails were sampled in the study area according to the amount of users. Then the user's impacts on trail were measured at each trail. The Ticket Office-Paekryunsa trail was the most used district and followed at Paekryunsa-Hyangch$\hat{o}$kpong trail, Hyangch$\hat{o}$kpong-Dongyupryung trail in descending order. Dongyupryung-Chilyun Fall trail is not used by people because of rest rotation system. The entire width of trail was greater at the more heavily used trail. Maximum depth, cross-sectional area loss, and surface texture and roughness of trail were the highest at Paekryunsa-Hyangch$\hat{o}$kpong trail. Soil hardness, soil acidity, soil moisture content, organic matter content, and exchange canon were influenced by trampling. Soil hardness, soil acidity and exchange canon increased in tramples soil, but content of soil moisture and organic matter decreased therein. Environmental deteriorations of trail were significantly influenced by the amount of users and the slope of trail. Bared lands about $2.000m^2$ were appeared by trampling and camping around Hyangch$\hat{o}$kpong. Effects of carrying of rest rotation system for National Park were partly recognized at Dongyupryung-Chilyun Fall trail.

• Journal of Biosystems Engineering
• /
• v.8 no.1
• /
• pp.9-16
• /
• 1983

This study was conducted to find out the effects of such parameters as specific draft resistance, slip rate, and fuel consumption rate on plowing performance in paddy fields spread with chopped rice straw. The plowing operation by an 8 P.S. power tiller was carried out in 6 different fields having the soil moisture content of 27~36 percent in dry basis in clay loam soil texture, and applying chopped rice straw of 10, 20, 30 and 60cm in length in the spring of 1982. The effects of soil hardness and moisture content on the plowing performance were also investigated. The results of the study are summarized as follows; 1. The minimum draft during the plowing operation was 110kg in the 30cm rice straw plot having the soil moisture content of 32 percent in dry basis. 2. The multiple regression equation of the specific draft(D) as a function of soil moisture content(M) and cutting length of rice straw(L) was obtained as follows. $D=14.1978-0.8565M+0.0661LxM-2.9685L+0.0133M^2+1.093L^2$ 3. In the 30cm rice straw plot with the soil moisture content of 32 percent in dry basis, the minimum specific draft resistance and the rate of slip were 0.35kg per $cm^2$ and 16 percent respectively. The specific draft resistance varied sensitively in accordance with the soil moisture content, and the slip rate of power tiller was dependent upon the cutting length of rice straw rather than the soil moisture content. 4. The highest plowing performance was 5.3 ares per hour at the soil moisture content of 35 percent and soil hardness of 10kg per $cm^2$. The relationship between the plowing performance and the soil moisture content was obtained by a quadratic equation. 5. The minimum fuel consumption rate in the plowing operation was recorded 6.5 liters per 10 ares in 30cm chopped rice straw plot with the soil moisture content of 32 percent in dry basis.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.62 no.3
• /
• pp.172-183
• /
• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.1
• /
• pp.1-10
• /
• 2012

The objective of this study was to evaluate the rheology and sensory properties of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique and to attempt to develop a new type of Mozzarella cheese. We noted 3 observations. (1) The initial pH observed for raw milk and retentate of ultrafiltration (CF 2 and CF 3) did not vary much. However, there was a significant difference in the pH at stretching. The initial TAwas significantly different between the raw milk and retentate obtained by ultrafiltration (CF 2 and CF 3). However, no differences were observed in TA at stretching. (2) The predicted yield (Y50), adjusted to 50% total solids (TS), was affected by the concentration factor, fat content, and addition of starter and rennet. The Y50 increased with the concentration factor. 3) Hardness, elasticity, cohesiveness, and brittleness were affected by fat content, and addition of starter and rennet. The hardness, elasticity, and brittleness of Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) were higher than in Mozarella cheese made by the traditional method; however, the cohesiveness decreased during storage at $4^{\circ}C$ over a period of 3 months. (4) Flavor, body texture, appearance, color, and firmness decreased with bacterial count, fat content, and addition of starter and rennet. The results of the sensory evaluation of the Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) changed during storage at $4^{\circ}C$ over a 3-month period.

• Korean journal of food and cookery science
• /
• v.26 no.4
• /
• pp.367-380
• /
• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Food Science of Animal Resources
• /
• v.33 no.2
• /
• pp.244-250
• /
• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.8
• /
• pp.1274-1283
• /
• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.3
• /
• pp.338-345
• /
• 2009

Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at $65^{\circ}C$ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at $35^{\circ}C$. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, ${\gamma}$-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 mg/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of ${\beta}'$ and ${\beta}$ form in the LTS.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.333-341
• /
• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.512-519
• /
• 2014

This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.