• Korean journal of food and cookery science
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• v.15 no.2
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• pp.191-196
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• 1999

The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

• Food Science and Preservation
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• v.19 no.4
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• pp.519-524
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• 2012

This study was conducted to promote the use of fish paste with shrimp powder as a food. The tested shrimp powder concentrations were 0, 3, 5, and 7%. The pH of the samples ranged from 6.80 to 6.95, and their moisture contents ranged from 70.15 to 70.75%. Their L values decreased as their concentrations increased, and their a and b values increased. The folding test for all the test samples showed AA, which indicates good flexibility. In the texture meter test, the hardness, cohesiveness, and springiness increased when the shrimp powder concentration increased. The gumminess and brittleness of the fish paste was reduced, however, with the addition of shrimp powder. In the sensory evaluation, the fish paste prepared with 5% shrimp powder were preferred most. These results suggest that shrimp powder can be applied to fish paste to achieve high quality and functionality.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.42-47
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• 2016

The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. $L^*$ value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, $a^*$ value, $b^*$ value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.

• Food Science and Preservation
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• v.16 no.4
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• pp.573-578
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• 2009

Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from $10^1{\sim}10^2$ CFU/100 $cm^2$, $10^0{\sim}10^4$ CFU/100 $cm^2$, and $10^4{\sim}10^6$ CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to $10^2$ CFU/100 $cm^2$ and $10^4{\sim}10^5$ CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were $10^0{\sim}10^1$ CFU/plate and $10^1{\sim}10^3$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.15-15
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• 2023

2020년 기준 국내 상수도 보급률은 99.1% 차지하고 있으며(환경부, 2019), 수도관리차원에서 수돗물은 먹는 물로 시판되어질 만큼 우수한 관리체계를 유지하고 있다. 그 반면에 지하수는 생활용수, 식품가공, 농·축산, 양어, 군부대를 비롯한 전국지역에서 연간 10억 8천만톤 용수를 소비하고 있음에도 (환겨례 신문, 2013; 환경부, 2019) 사용되는 지하수의 약 65%가 음용수 불가판정을 받았으며, 최근 지하수의 오염비율은 급격히 증가하는 추세이다. 특히, 지하수관정의 관리부주의에 의한 수질오염 및 수인성 다제내성균(슈퍼박테리아) 등에 의한 오염사례가 국내는 물론, 국제적으로 다수 보고되고 있는 실정이다 (환경부, 2013). 현재 지하수 수질관리는 공공기관 및 지자체 지정기관을 통해 진행되고 있으며, 검사기간은 수질채취로부터 통상 7~15일정도 소요되어 수질 관리 및 기준, 검사주기에 대한 애로가 많다. 현장 지하수관정에서 실시간 수질을 모니터링하고 이에 연동된 자동 수처리 시스템의 개발 및 도입은 나날이 심각해지는 환경오염 상황에서 선제적 예방과 해결방법으로 중요한 요소기술이다. 현재 지하수오염 및 부적합 음용의 수질처리는 화학약품, 필터여과, UV살균, O₃ (플라즈마)을 이용하는 것이 대표적이나, 화학약품의 경우 2차 오염이나 식품 세척 및 가공에 있어 부적합성의 한계점이 있다. 필터여과의 대표적인 RO필터의 경우 약 50% 순손실이 발생하고, UV 살균의 경우 UV에 의한 사용관리자의 위험 및 장비의 광부식 문제, O₃ 의 경우 고압전류 사용에 따른 위험성 등의 한계점이 나타나고 있다. 지하수 수질정화를 위한 광유도 활성산소(¹O₂, ·O^-₂)는 광감응제에 가시광의 빛 조사를 통해 생성되는 활성산소로의 에너지 및 전자 전이가 동시 진행되어 단일항 산소(¹O₂)와 슈퍼옥사이드 이온(·O^-₂)을 생성하게 된다. 생성된 활성산소는 유해미생물 또는 유기화학물과 개열, 제거, 치환 반응 등을 통해 미생물사멸 및 유해화학물질들이 분해 가능하다. 이를 이용한 지하수 유해미생물 사멸기술, 장비, 실시간 지하수의 분석기술 및 정수처리, 지하수 물순환 시스템 개발뿐만 아니라 지하수 음용수 및 오염개선, 지하수 기저유출에 의한 오염원 저감으로부터 지류·지천, 하천 본류 수질개선 등의 대상지역에 활용 가능하다. 또한 광유도 활성산소는 기존 상수도 수처리에 있어 오존(O₃) 처리와 이산화티탄을 이용한 AOP과정을 단일처리 공정으로, 기존 O₃ 의 특성상 확산 거리가 매우 길어 사람을 포함한 생체 내에 유입 시 다양한 부작용 발생과 O₃ 차폐시설 요구의 문제점 극복의 대안으로 환경 및 인체에 무해한 광유도 활성산소 시스템을 적극적으로 도입 및 적용해야 한다. 본 연구 목적은 정류상태 흡광분광기술을 이용한 실시간 수질 모니터링과 광유도 활성산소를 이용한 유해 미생물의 멸균효능 및 지하수 수질관리 기술로의 적용 가능성을 제시하고자 한다.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Journal of Dental Rehabilitation and Applied Science
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• v.24 no.4
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• pp.337-349
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• 2008

Despite an improved bone reactions of Mg-incorporated implants in the animals, little yet has been carried out by the experimental investigations in functional loading conditions. This study investigated the clinical and histologic parameters of osseointegrated Mg-incorporated implants in delayed loading conditions. A total of 36 solid screw implants (diameter 3.75 mm, length 10mm) were placed in the mandibles of 6 beagle dogs. Test groups included 18 Mg-incorporated implants. Turned titanium Implants served as control. Gold crowns were inserted 3 months. Radiographic assessments and stabilitytests were performed at the time of fixture installation, $2^{nd}$ stage surgery, 1 and 3 months after loading. Histological observations and morphometrical measurements were also performed. Of 36 implants, 32 displayed no discernible mobility, corresponding to successful clinical function. There was no statistically significant difference between test implants and controls in marginal bone levels (p=0.413) and RFA values. The mean BIC % in the Mg-implants was $54.4{\pm}20.2%$. The mean BIC % in the turned implant was $48.9{\pm}8.0%$. These differences between the Mg-implant and control implant were not statistically significant (P=0.264). In the limitation of this study, bone-to-implant contact (BIC) and bone area of Mg-incorporated oxidized implant were similar to machine-turned implant. The stability analysis showed no significantly different ISQ values and marginal bone loss between two groups. Considering time-dependent bone responses of Mg-implant, it seems that Mg-implants enhanced bone responses in early loading conditions and osseointegrated similarly to cp Ti implants in delayed loading conditions. However, further investigations are necessary to obtain long-term bone response of the Mg-implant in human.

• Food Science and Preservation
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• v.16 no.4
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• pp.567-572
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• 2009

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to $10^1$ CFU/100 $cm^2$, $10^0{\sim}10^3$ CFU/100 $cm^2$, and $10^3{\sim}10^4$ CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to $10^3$ CFU/100 $cm^2$ and $10^3{\sim}10^4$ CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to $10^0$CFU/plate and $10^1{\sim}10^2$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.250-259
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• 2015

This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at $5^{\circ}C$ for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at $0.924A_w$. The samples with wild grape powder showed lower water activities than the control at $0.902{\sim}0.912A_w$ after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.

• Journal of the Korean Society for Nondestructive Testing
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• v.26 no.2
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• pp.90-98
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• 2006

Signals captured from a Combo calibration standard tube paly a crucial role in the evaluation of motorized rotating pancake coil (MRPC) probe signals from steam generator (SG) tubes in nuclear power plants (NPPs). Therefore, the Combo tube signals should be consistent and accurate. However, MRPC probe signals are very easily affected by various factors around the tubes so that they can be distorted in their amplitudes and phase angles which are the values specifically used in the evaluation. To overcome this problem, in this study, we explored possibility of simulation to be used as a practical calibration tool far the evaluation of real field signals. For this purpose, we investigated the characteristics of a MRPC probe and a Combo tube. And then using commercial software (VIC-3D) we simulated a set of calibration signals and compared to the experimental signals. From this comparison, we verified the accuracy of the simulated signals. Finally, we evaluated two defects using the simulated Combo tube signals, and the results were compared with those obtained using the actual field calibration signals.