• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.21-25
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• 1997

Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of $CO_2$ absorbent and chemical dye (bromocresol purple and methyl red) was attached. The ripeness of kimchi during storage at $0{\sim}20^{\circ}C$ was measured in terms of pH and titratable acidity (TA), which were compared with Hunter color values of the indicators. The color of bromocresol purple dye turned from light blue to purple, while that of methyl red turned from light yellow to red. Regardless of the storage temperatures, Hunter b values of bromocresol purple type and Hunter a values of methyl red type appeared to be proportional to both the pH and TA values of kimchi. These results suggest that the color indicators be employed as one of the effective techniques for sensing the ripeness of packaged kimchi products without destructing the package.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.3
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• pp.708-715
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• 2016

The modelling and optimization of Methyl Ethyl Ketone (MEK)-Cyclohexane (CH) separation process were performed using pressure-swing distillation with a low-high pressure column and a high-low pressure column configuration. The optimization was performed for the number of theoretical stages, and the location of the feed tray of low column and high column to obtain high-purity MEK at the top. The total reboiler heat duty at the low-high pressure column configuration and high-low pressure column configuration were at 11.7667 Mkcal/h and at 10.3484 Mkcal/h, respectively. The results showed that total reboiler heat duty could be reduced to 12.05% using a high-low pressure column configuration.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.25-28
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• 2007

Physical damage on fruits and vegetables caused by shock degrades the value of product in the fresh market. In order to design a product/package system to protect the product, the peak acceleration or G force to the product that causes shock damage needs to be determined. Shock cushion packaging is applied to protect goods of all kinds. It can be adapted in their shape to any product to be packed, so that its shock absorbing properties is determined by geometry of the product. The shape of a cushion can be adapted to the expected shock loads. To analyze the response properties of cushion materials for packaging of the pears for optimum packaging design during transportation, shock tests were carried out. Shock acceleration that is happened in pears were appeared very high by $25{\sim}30G$ in the input shock acceleration of 14.1618 G that was measured in transportation road. This means that the pears receive the shock acceleration more than maximum double itself and the damage by this can happen and the shock acceleration increase in case use PE tray cup and PE net in fruits, the use of corrugated fiberboard pad may become one method that it can reduce the damage by the shock in packaging of fruits.

• Korean Journal of Organic Agriculture
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• v.8 no.1
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• pp.89-99
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• 1999

To do mass multiplication of plug seedlings in potatoes, apical stem cuttings originated from virus-free microtubers were cut to one-two internodes and transplanted into the plug-tray. After 10days, we applied Chitosan and Wood Extraction on rooting and tuber formation of plug seedlings. To improve field adaptability of plug seedlings, rooted cuttings with a height of 20cm after 20days of cutting were transplanted ito the fields, We applied 500~2000ppm Chitosan on growth characteristics and tuber formation of that. The above and underground growths, such as plant height and number of leaves were significantly more vigorous after treatment with 500~1,000ppm Chitosan and 2,000ppm Wood Extraction, the spray treatment was carried out five times at intervals of four days after ten days of transplanting. T-N, K, P, Mg and Na, were higher as the concentrations of chitosan and Wood Extraction were higher. The growth and tuber yield in plug seedlings planting plot and seed potatoes planting plot were effectively highter as foliar application of Chitosan(500~2,000ppm) was done after planting the plot. T-N content in leaves and tuber was higher as the concentration of Chitosan was high. A similar tendency was shown in K, P and Mg. In the small tuber(under 30g), the number of tubers and tuber yield were relatively increased in the seed potatoes planting plot, but the large tubers(over 80g) yield was higher in the plug seedlings planting plot, and in order to increase tuber yield in plug seedlings it was necessary to add plant density to the field.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.3
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• pp.199-203
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• 1990

Effect of a trial compound fertilizer for raising rice seedling in tray, was tested on varieties of Chucheongbyeo and Taebekbyeo and on soil media pH of 6.4 and 5.4. The trial product increased dry weight, number of leaves, and ratio of dry weight to plant height and decreased damping-off incidence. The soil media pH of 6.4. applied trial product, maintained pH 4.0 to 5.4 for seedling period, but the soil media pH of 5.4 was too lower. The nitrogen uptake by rice seedling in the trial product plot was lower at 15 days after seeding compared to the control of straight fertilizer application, but it was higher and 35 days after seeding, resulting in optimum rice seedlings.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.2
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• pp.220-227
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• 2007

Sweetpotato fields in Korea are highly infected with virus and virus like diseases that greatly diminish both yield and quality as indicated by field observations and laboratory tests. In order to solve this problem, there is an urgent need to produce and mass propagate virus-free planting materials for distribution to the farmers. These experiments were conducted, firstly, to determine the most appropriate culture media, nutrient solution, and cutting intervals to maintain growth and vigor of tissue cultured plantleta as mother plants for propagation in insect-proof greenhouse. And as a labor saving method, the production efficiency of plug trays for rapid propagation of stem cuttings as a source of planting materials was likewise evaluated. Results showed that plants grown in medium B supplied with 0.5 and 1.0 strength of MS nutrients had high growth rate, and 20-day cutting interval was the best. 72-plug tray was better than 128-plug. Secondly, it was to develop a technique for the production of first-generation seed roots using hydroponics cultivation system. The yield of virus-free plants propagated in the non-insect proof and open-field cultivation was 2,402 kg/10a, 6% higher than those in the insect-proof cultivation, and the rate of virus re-infection was 18% higher compared to 3.3% with insect-proof cultivation. Lastly, it was to investigate the growth performance of virus free plants in farmers' field. Differences were existed in the yield depending on the variety used, but virus free plants showed an increase of $6{\sim}24%$ over virus infected plants.

• Journal of Nutrition and Health
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• v.40 no.1
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• pp.89-96
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• 2007

This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal service number. Using the weighing method assessed the meal portion sizes of food items at lunch. The data was complied by performing $\chi^2-test$ using SPSS WIN 11.0. The result was as followed: 98.0% of teacher agreed with the meal service because of 'better food habit and table etiquette'(68.0%), 'health promotion with balanced diet'(22.0%), 'owing to extending school time'(6.0%) and 'demand of parents'(2.0%). Preschooler eat lunch at class (84.9%) and meal serving size was decided by teacher (79.2%). Teachers thought that they know very well about portion size 3.8%, 96.2% of teacher thought that they don't know much about portion size. Portion size were not significantly different by food tray types but there was much different (almost 100%) compared with minimum and maximum within dishes. Most average portion size was not met dietary reference intake except cooked rice, soups and fish cutlet. Working experience effected on portion size. More served, more working experienced of teacher. For example Bulgogi was served 26.8 g by teacher who has over 6 years working experience compared with 2-6 years (20.4 g) and less than 2 years (17.1 g) (p < 0.01). Spinach portion size was significantly different by teacher's working experience (p < 0.01). Portion size were not significantly different by preschooler's age. The reference of dietary for preschooler was different by age, but teachers served meal by their experience. According to the results of this study, it is necessary to educate meal portion size for kindergarten teacher who take charge in meal serving. To provide guidance to teacher about reasonable portion sizes for preschoolers, teacher need to take nutrition education about meal service and child nutrition in college. This study would be useful to those who plan meals for preschoolers and to researchers studying dietary intakes of preschooler.

• Journal of the Korean Society of Safety
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• v.33 no.5
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• pp.15-20
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• 2018

This paper describes the fusing time characteristics of Light PVC Sheathed Circular Cord(VCTF) and Tray Frame Retardant(TFR) cables according to increased temperature under over current condition. The experimental equation will be used to determine the validity and reliability of the test results. The over current flowed 3, 5 and 10 times higher than the amount of allowable current using DC power supply with DAQ(Data Acquisition) measurement system. An infrared radiation heater, which was controlled by a variable AC auto transformer, was used to increase the temperature from room temperature to 50, 100 and 150 degrees Celsius. First, two type of cables were analyzed those with different cross-sectional areas with in the same structure and those with different structures with in the same cross-sectional areas. Then, it was determined how fusing time had been influenced according to the cross-sectional areas and different structures, respectively. The cable resistance was increased by joule heating according to increasing temperature. Therefore, the allowable current of cable is decreased. Finally, the fusing time of the cable was decreased due to increased temperatures at current flow, which were 3 times the amount of allowable current. The instantaneous breakdown was observed when current flow was 5 and 10 times over the amount of allowable current. The fusing time is directly affected by the structure of cable insulation.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.1
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• pp.67-73
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• 1996

This study was conducted to determine the effect of treatment with the plant-growth-promoting bacteria on the growth of red pepper(Capsicum annuum L.).The eight plant-growth-promoting bacteria were isolated from the humic soil in the forest region. The isolated bacteria(IB) was identified by the method of the biochemical test(API kit) and the composition of the fatty acid(MIDI system).The IBs were inoculated by spray of 17ml at 72 cell tray filled with peatmoss every week. respectively, with mixed liquid eulture of eight strains. The IBs were identified as Micrococcus sp.. Bacillus subtilis. Enterobacter agglomerans, Bacillus megaterium, Pseudomonas putida. Pseudomonas fluorescens, Xanthomonas maltophilia and Staphylococcus xylosus by API kit and MIDI system. The plant height number of leaves and leaf length of red pepper grown on peatmoss treated with the IB were better than those of nontreatment at the 10th day after inoculation.