• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.156-161
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• 2020

This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).

• Horticultural Science & Technology
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• v.34 no.1
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• pp.183-194
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• 2016

This experiment was conducted to establish an official determination method to measure fluazinam residue in horticultural crops for import and export using GC-ECD/MS. Fluazinam residue was extracted with acetone from fresh samples of four representative horticultural products, the vegetable crops green pepper and kimchi cabbage, and the fruit crops mandarin and apple. The acetone extract was diluted with saline water and n -hexane partitioning was used to recover fluazinam from the aqueous phase. Florisil column chromatography was additionally employed for final purification of the extract. Fluazinam was separated and quantitated by GC with ECD using a DB-17 capillary column. The horticultural crops were fortified with three different concentrations of fluazinam. Mean recoveries ranged from 82.5% to 99.9% in the four crops. The coefficients of variation were less than 10.0%. The quantitative limit of fluazinam detection was $0.004mg{\cdot}kg^{-1}$ in the four crop samples. GC/MS with selected-ion monitoring was also used to confirm the suspected residue. This analytical method was reproducible and sensitive enough to measure the residue of fluazinam in horticultural commodities for import and export.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.253-259
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• 2014

This study was conducted to investigate survival of Bacillus cereus (B. cereus) on stainless steel and polyvinyl chloride (PVC) and its transfer from two material to lettuce. The stainless steel and PVC were innoculated with B. cereus and stored at 6 combination conditions (temperature : $20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) : 43%, 69%, and 100%). Although the total numbers of B. cereus at RH 43% and RH 69% were reduced by 3.53-4.00 log CFU/coupon within 24 h regardless of material type, the spore numbers of B. cereus was lasted at 3.0 log CFU/coupon. When two materials were stored at $30^{\circ}C$, RH 100%, the spore numbers of B. cereus was rapidly increased by 3.0 log CFU/coupon. In addition, the reduction rate of B. cereus was decreased in the presence of organic matter. Transfer rate of B. cereus from surface of stainless steel and PVC to lettuce was increased by 10 times in the presence of water on the lettuce surface. As a result of this study, the presence of B. cereus on produce contact surfaces can increase the risk of cross-contamination. Thus, it is important that the packing table and conveyer belt in post harvest facility should be properly washed and sanitized after working to prevent cross-contamination.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.309-315
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• 2005

The objective of this study was to investigate an influence of chitosan addition on quality attributes of sponge cake. The cake was made with various chitosan concentration (1,000, 2,000, and 3,000 ppm), and it was stored for 120 hr at three temperatures (5, 15, and $25^{\circ}C$). By analyzing the moxogram data of wheat flour-chitosan composite flour, the ascending angle of the samples containing chitosan was sharply increased and the descending angle had lower values compared to that of control as the chitosan addition concentration was increased. The loaf weights and volumes of the samples with chitosan were increased compared to those of the control. Crumb firmness of the control showed relatively high value compared to those ($5\~6$ N) of other samples containing chitosan regardless of storage temperature and storage period, and the firmness after 5 days storage at $5^{\circ}C$ showed the highest value (about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant differences by chitosan addition up to concentration of 2,000 ppm.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.927-935
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• 2005

The objectives of this study were to investigate the soaking properties of the high-dietary fiber rice 'Goami 2'and to develop korean white Gruel prepared with Goami 2. With increasing soaking time at room temperature ($20^{\circ}C$), the water absorbing character of Goami 2 and Ilpum significantly increased during the first hour of soaking time, after which it remained constant. On the contrary, the hardness of Goami 2 and Ilpum significantly decreased with increasing soaking time until one hour, after which it remained constant. The properties of Korean white gruel were evaluated using two varieties of rice (Goami 2, Ilpum) and three blending times (10, 20 and 30 seconds respectively). The rice flour of Goami 2 for Korean white gruel showed a greater number of small particles (<20 $\mu$m) than that of Ilpum. Hunter a'and b'values of Korean white gruel prepared with Goami 2 were higher than that of Korean white gruel prepared with Ilpum. The consistency values on Bostwick consistometer of Korean white gruel prepared with Goami 2 were higher than those of Korean white gruel prepared with Ilpum. The texture of Korean white gruel was examined using a back extrusion rig. All of the rheological parameters of Korean white gruel prepared with Goami 2 were decreased with increasing blending time, while in llpum they were increased. In the sensory evaluation results, the overall acceptability of korean white gruel prepared with Goami 2 blended for 20sec showed the highest sensory scores and desirability.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.321-327
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• 2010

The effect of cattle sex (cow, bull, and steer) on carcass traits of quality grade factors, physicochemical, and sensory traits of Longissimus Dorsi in Hanwoo was evaluated. Carcass traits of 42,113 heads were collected nation-wide and 257 heads were slaughtered to analyze beef quality. Sex affected significantly marbling score, meat color, fat color, texture, maturity, and quality grade of Hanwoo (p<0.05). Hanwoo steer carcasses had the highest marbling score (5.02), maturity (2.17), and texture (1.31) than those of cows and heifers. Crude fat of steers was higher than that of other cows and bulls. Steers showed the highest $L^*$(39.01), Warner-Bratzler shear force (4.03 kg), and water holding capacity (57.08%), however, there was no significant differences between those of cows and bulls. Ultimate$pH_{24}$ was shown difference among sex (5.58-5.69), however, the values remained within normal range. In sensory evaluation analyses, sex affected significantly tenderness, juiciness, and flavor (p<0.05). Also, the over all acceptability of steer beef was significantly higher than that of cow and bull beef. These results could be used as fundamental data set for further research activities to elevate Hanwoo beef qualities (p<0.05).

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.298-305
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• 2000

Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65-3.75 times by adding laver powder. DSC endotherms indicated that onset temperature $(T_o)$, peak temperature $(T_p)$, and conclusion tempearture $(T_c)$ of composite flour starch gelatinization shifted to a higher temperatures as the laver powder content increased. Difference in laver species (e.g., Porphyra dentata and Porphyra tenera) did not affect dough characteristics and surface color of doughs and noodles made with composite flours. From the sensory evaluation test for noodles, a laver noodle containing 4% roasted Porphyra dentata was the most preferred among the noodles tested.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.558-566
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• 2017

In this study, we developed an electron-emission OH radical generator for waste water treatment. The stability of the circuitry was ensured by implementing stable pulse waves with a MOSFET and reducing the momentary current rise. The OH radical generator uses a high-voltage and low-current discharger. The performance of the device was evaluated experimentally, which showed that it is possible to produce a stable and uniform pulse waveform for the drain current of the power MOSFET, which is connected to the input side of an AC multiplying converter through negative feedback circuitry with CR-snubber architecture. It was also possible to reduce the excitation current of the converter and improve the stability of the oscillation circuit. In addition, the generator can generate hydroxyl radicals stably. The bactericidal activities were also evaluated, and the germicidal power for E. coli, S. aureus, and S. flexneriwas improved by 99.9% or more after 60 minutes.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.915-923
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• 2017

The by-products of red ginseng marc showing the improvement of health has been strongly studied because of the expectation of possibility to be used as the functional foods. This research was to investigate the extraction, separation, isolation, and evaluation of crude acidic polysaccharides related to antioxidant activity, sequently chemical structure of those products was evaluated by FT-IR and NMR. Compared with other solvents such as ethanol, methanol, propanol, acetone, and butanol, ethanol was selected. The concentration of red ginseng solution for extraction was selected as 10%(w/v) related to extraction yield(11.95%) and amount(11.8 mg/ml). In the ion exchange chromatography, aidic polysaccharides showing the highest antioxidant activity was obtained when eluted by distilled water. As results of structural analysis by FT-IR and NMR, peaks corresponding to C-O, C-O-O-, C-H, anomeric C-6, and repeated C-1 and C-6 linkages was to be presumed to be ($1{\rightarrow}6$) glycosidic linkage with the typical acidic polysaccharide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.858-864
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• 2001

This study was performed to investigate the effect of sodium lactate (SL, 60%) and a mixed fat replacer (FR) on the product quality and shelf-life effect of low-fat bologna sausage (LFBS) in a model system during refrigerated storage. Low-fat and regular-fat bologna sausages had pH values ranged from 6.15 to 6.30 and water activity values ranged from 0.95 to 0.96. LFBS had a moisture content of 74~76%, <2% fat and 14~15% protein, whereas regular-fat bologna had 60% moisture, 22% fat and approximately 12% protein in the final products. Expressible moisture (%) increased (p<0.05) in all bolognas, resulting in the soft texture, as the storage time (weeks) increased. LFBS manufactured with SL and a FR had lower (p<0.05) the cooking loss (%) and had higher (p<0.05) texture profile analysis (TPA) values than the regular-fat counterpart. As the sodium lactate level increased up to 5% in the formulation of LFBS, vacuum purge and TPA hardness values also increased (p<0.05), but thiobarbituric acid (TBA) values decreased (p<0.05). Total plate counts of LFBS were reduced (p<0.05) when the addition level of 60% SL solution was more than 3.3%. This result indicated that the increased level of SL (>3.3%) in the combination of a FR in the formulation of LFBS improved the product quality and did inhibit the total microbial growth of LFBS during storage, as compared to the control.