• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.465-473
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• 2016

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, 'Samdachal', and non-waxy foxtail millet, 'Samdame'. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

• Korean Journal of Ecology and Environment
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• v.47 no.1
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• pp.13-23
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• 2014

To obtain optimum filter media, configuration method and greenhouse wastewater loading in small-scale constructed wetlands (CWs) for treating greenhouse wastewater, the apparatuses were constructed with 4 kinds of combined systems such as vertical flow (VH)-Horizontal flow (HF), HF-VH, HF-VF-HF, VF-HF-HF CWs. The efficiencies of pollutants in greenhouse wastewater were investigated in various CWs under different filter media, configuration methods and agricultural water loading. Removal rates of pollutants under different filter media were in the other of coarse sand>broken stone${\fallingdotseq}$calcite${\fallingdotseq}$mixed filter media for COD, broken stone>mixed filter media>coarse sand>calcite for T-N, and calcite>mixed filter media>broken stone>coarse sand for T-P. The removal rates of pollutants in HF-VH-HF CWs at different configuration methods were higher than those in other configuration methods. The removal rates of pollutants were higher in the order of $150L\;m^{-2}day^{-1}{\fallingdotseq}300L\;m^{-2}day^{-1}$ > $600L\;m^{-2}day^{-1}$ under different greenhouse wastewater loading. Therefore, optimum configuration method was HF-VH-HF CWs, the optimum filter media was mixed filter media (coarse sand : broken stone : calcite=1 : 1 : 1), and the optimum greenhouse wastewater loading was $300L\;m^{-2}day^{-1}$ in HF-VH-HF CWs.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.24-33
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• 2009

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1106-1113
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• 2017

The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.

• Progress in Medical Physics
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• v.24 no.3
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• pp.198-203
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• 2013

Generally, to evaluate gated radiation therapy, moving phantoms are used to simulate organ motion. Since the target moves in every direction, we need to take into account motion in each direction. This study proposes methods to evaluate gated radiation therapy using gamma index analysis and to visualize adequate gating window sizes according to motion ranges. The moving phantom was fabricated to simulate motion in the craniocaudal direction. This phantom consisted of a moving platform, the I'm MatriXX, and solid water phantoms. A 6 MV photon filed with a field size of $4{\times}4cm^2$ was delivered to the phantom using the gating system, while the phantom moved in the 1-, 2-, 3-, 4-, and 5-cm motion ranges. The gating windows were set at 40~60%, 30~40%, and 0~90%, respectively. The I'm MatriXX acquired the dose distributions for each scenario and the dose distributions were compared with a $4{\times}4cm^2$ static filed. The tolerance of the gamma index was set at 3%/3 mm. The greater the gating window, the lower the pass rate, and the greater the motion range, the lower the pass rate in this study. In case treatment without gated radiation therapy for the target with motion of 2 cm, the pass rate was less than 96%. But it was greater than 99% when gated radiation therapy was used. However gated radiation therapy was used for the target with motion greater than 4 cm, the pass rate could not be greater than 97% when gating window was set as 30~70%. But when the gating window set as 40~60%, the pass rate was greater than 99%.

• Progress in Medical Physics
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• v.24 no.1
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• pp.35-40
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• 2013

Recently, the uses of Multi-Detector Computed Tomography (MDCT) for radiation treatment simulation and planning which is used for intensity modulated radiation therapy with high technique are increasing. Because of the increasing uses of MDCT, additional doses are also increasing. The objective of this study is to evaluate the absorbed dose of body and skin undergoing in MDCT scans. In this study, the exposed dose at the surface and the center of the cylindrical water phantom was measured using an pencil ionization chamber, 30 cc ionization chamber and TL Powder. The results of MDCT were 31.84 mGy, 33.58 mGy and 32.73 mGy respectively. The absorbed dose at the surface showed that the TL reading value was 33.92 mGy from MDCT. These results showed that the surface dose was about 3.5% from the MDCT exposure higher than a dose which is located at the center of the phantom. These results mean that the total exposed dose undergoing MDCT 4 times (diagnostic, radiation therapy planning, follow-up et al.), is about 14 cGy, and have to be considered significantly to reduce the exposed dose from CT scan.

• Journal of the Korea institute for structural maintenance and inspection
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• v.19 no.1
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• pp.139-146
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• 2015

The amount of by-product from sulphur increases in domestic industrial facilities. However, the amount of its consumption is limited so that the amount of unused sulphur continues to increase. Therefore, in this study, the use sulfur polymer as the concrete surface protecting material was conducted. The compressive strength showed that as the substitution ratio of filler increased up to 40%, the compressive strength also increased. A high compressive strength was shown at the curing temperature of $40^{\circ}C$ (SS, FA) and $60^{\circ}C$ (OPC) according to the type of filler. The difference of compressive strength between air dry curing and water curing was insignificant so that there was no significant influence of moisture during curing process. The evaluation result of bond strength showed that the highest bond strength was shown at the air-dry condition of $40^{\circ}C$ regardless of type of filler. Bonding didn't occur properly during water curing in comparison to air dry curing. Also, in case of the specimen cured at $60^{\circ}C$, discoloration and hair cracks appeared due to the influence of temperature, and the highest bond strength was shown at the substitution ratio of 20% (SS, FA) and 30% (OPC) according to the type of filler. The releasing test result of harmful substance showed that no harmful substance was released, so there is no harmfulness in the surface protecting material using sulfur polymer. As a conclusion drawn in this study, it is most appropriate to substitute silica by approximately 20%, mix and cure at the air-dry condition of $40^{\circ}C$ in order to use sulfur polymer as the surface protecting material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.4
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• pp.404-411
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• 2007

Adsorption performance of odorous compounds such as geosmin and 2-MIB on granular activated carbon were evaluated in this study. The coal-based activated carbon was found more effective than other carbons in adsorption of geosmin and 2-MIB. The wood-based virgin activated carbon was less effective than coconut- and coal-based carbon in adsorption nevertheless having larger pore volume and specific surface area than others carbons. The maximum adsorption capacity(X/M) of coal-based activated carbon for geosmin and 2-MIB was $1.2\sim1.9$ and $2.1\sim2.6$ times larger than coconut- and wood-based virgin activated carbon, respectively. Carbon usage rate (CUR) of coal-, coconut- and wood-based virgin activated carbons for geosmin and 2-MIB were 1.72 and 1.44 g/day, 1.72 and 2.05 g/day and 2.12 and 1.90 g/day, respectively. In the evaluation of adsorption isotherm of geosmin and 2-MIB for coal-, coconut- and wood-based virgin activated carbons, k value of 2-MIB was lower than geosmin, It menas 2-MIB is more difficult to remove by activated carbon adsorption than geosmin. The relationship of max. adsorption versus total pore volume of coconut- and wood-based virgin and used activated carbon for geosmin and 2-MIB were $y=264,459\times-79,047(R^2=0.95)$, $y=319,650\times-101,762(R^2=0.93)$.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.455-462
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• 2003

A study was conducted to determine the effects of feeding a diet containing no Ca supplement (limestone) during the late finishing period on growth, marbling and serum 1,25-dihydroxy vitamin $D_3$ level in Korean native cattle. Twenty-four steers (20${\sim}$24 mo of age) were divided into two groups of 12 each: one group assigned to a control diet (concentrates containing 2.5% limestone) and the other to a diet containing no calcium supplement. They were allowed to have free access to diets (concentrates and orchard grass hay) and water during the entire feeding period (223 d). Serum $Ca^{2+}$, Ca and P concentrations were not influenced by diets, but serum 1,25-dihydroxy vitamin $D_3$ concentrations determined 2 or 6 mo after the beginning of feeding the experimental diets were higher (P<0.01) in steers fed the diet without Ca supplement than in those fed the control diet (78.3 vs 51.7 and 80.3 vs 51.1 pg/mL, respectively). Steers fed the diet without Ca supplement tended to have a higher intake of concentrates, but a lower intake of hay, compared to those fed the control diet. Average daily gain was higher (P<0.05) in steers fed the diet without Ca supplement than in those fed the control diet. Feeding the diet without Ca supplement remarkably (P<0.01) increased the marbling score (5.1 vs 2.2) and the muscle (M. longissimus dorsi) fat content (10.2 vs 6.7%) with a concomitant decrease in moisture content (67.6 vs 70.4%), compared to feeding the control diet. Ribeye area was increased (77.2 vs 82.8 $cm^2$) with the diet without Ca supplement, compared to the control diet (P<0.05). Meat color, pH and water-holding capacity in longissimus muscle were not different between the two groups. The Warner-Brazler Shear (WBS) force of the longissimus muscle was slightly (P=0.08) lower in steers fed the diet without Ca supplement than in steers fed the control diet (2.9 vs 3.2 kg/1.27-cm diameter core). Sensory evaluation showed that feeding the diet without Ca supplement slightly (P<0.05) improved tenderness (4.9 vs 4.5) and flavor (4.9 vs 4.6), compared to feeding the control diet, but juiciness was not affected by diets. Results showed that deletion of Ca supplement from finishing diets is beneficial, increasing growth and marbling partly through an increased energy intake and induced 1,25-dihydroxy vitamin $D_3$ synthesis that may increase intracellular $Ca^{2+}$ concentration and in turn fat synthesis.