• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.811-817
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• 2002

Korean traditional soy sauce was desalted using electrodialyzer, and their physicochemical properties were analyzed. The salt content of soy sauce significantly decreased from initial 18.9 (w/v) to 0.47% (w/v) and the volume also decreased to 330 mL when 1,000 mL of soy sauce was desalted for 450 min at a current of 2 A. During the desalting process, the numbers of viable cells of total bacteria, yeasts, and molds increased due to the concentration effect of the electrodialysis. Turbidity increased from 3.1 to 8.5, and total nitrogen, total sugar, and reducing sugar contents also increased. The pH, and amino nitrogen and volatile base nitrogen contents slightly decreased, with ammonia content significantly decreasing from 19.4 to $1.3\;{\mu}mol/mL$. Free amino acids content increased twofold after electrodialysis. Gas chromatograms of soy sauce showed that profiles of the flavoring compounds did not change when electrodialyzed for 360 min, but most were removed after 540 min.

• Food Science and Preservation
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• v.13 no.5
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• pp.574-580
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• 2006

Different amounts of powder and concentrate (0.5% and 1.0%) of Prnus mume were added to doenjang and were examined during fermentation at $20^{\circ}C$. Moisture and amino nitrogen content were gradually increased, regardless of the amount of powder and concentrate of Prnus mume (PCP). A rapid increase in moisture and amino nitrogen was shown at initial 2 week of fermentation. Control showed a higher amino nitrogen content and microbial load (yeast and mold) than samples with PCP. Reducing sugar content was rapidly decreased after 2 weeks, but was plateaued after 4 weeks. Color (L, a and b) of doenjang had the highest value at 4 weeks, but was decreased thereafter. Weter extracts from samples with PCP were lower in radical scavenging activity than that of control, but methanol extracts and ethanol extracts were generally higher than that of control. Based on On sensory evaluation of doenjang after 6 weeks, control 1 was better than other treatments in color, aroma and taste. Significant difference was not observed among control 1, control 2 and samples with 0.5% PCP.

• Journal of Korean Society of Forest Science
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• v.64 no.1
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• pp.33-41
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• 1984

This study was conducted to examine the physiology of pine mushroom mycelia cultured with various media for artificial culture of pine mushroom. The results obtained were as follows: 1) Among the various media, the medium composed of honey, boiled pine mushroom and soil extract fluid, fibrous root extract fluid, dry yeast, $KH_2PO_4$ inositol, folic acid, and biotin was the best for the growth of pine mushroom mycelium. 2) The optimum temperature for germinating pine mushroom spore and for culturing pine mushroom mycelium, was $24^{\circ}C$ and the optimum pH was 4.5. 3) There was no significant difference in growth between the mycelium separated from the tissue of pine mushroom sporophore and that separated from the spore. 4) No noticeable effect was found on the growth if such salts as $ZnSO_4$, $MnSO_4$, $MgSO_4$, $CaCl_2$ and ferric citrate were added to the Hamada's medium. 5) The addition of fibrous root extract promoted the growth of pine mushroom mycelium. 6) As a carbon source of artificial media, honey was more effective than glucose. 7) The culture infiltration of Mortierlla growing often in Fairy Ring was good for the growth of mycelium compared with the control. 8) The addition of fibrous root extract, inositol, biotin, and folic acid to artificial culture media was greatly effective in growth. When the temperature was lowered $19^{\circ}C$ after mycelium has appeared, the formation of primordium was observed.

• Food Science and Preservation
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• v.9 no.3
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• pp.271-276
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• 2002

To develop a wrapping film, which suppresses the microbial decay through the storage and prolongs the selflife of fruits and vegetables, the antimicrobial packaging films were prepared and applied to the preservation of strtwberries and cucumbers. Low density polyethylene(LDPE) film of 50㎛ thickness was faricated with 1% of Scutellariae baicalensis extract. The LDPE film impregnated with Scutellariae baicalensis extract showed antimicrobial activity on the disk test against Bacillus cereus, Escherchia coli and Fusarium sp.. The antimicrobial film changed the color and light transmittance, but did not affect heat shrinkage, mechanical tensile strength and wattability. Strawberries and cucumbers were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped strawberries and cucumbers were stored for 21 days at 5$\^{C}$ and for 40 days at l0$\^{C}$, respectively. For the packaged strawberries and cucumbers at 5$\^{C}$ and 10$\^{C}$, the LDPE film impregnated with Scutellariae baicalensis extract showed the reduced growth of total aerobic bacteria, molds and yeasts and did not give any negative effect on other quality attributes during storage in comparison with conttrol film without any additive.

• Journal of the Korean Geographical Society
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• v.39 no.4
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• pp.643-664
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• 2004

This study aims to review what geographers have contributed to GIS industries and national needs. To-be-geographers and geographers are expected to meet the gap between what we have teamed in school and what we have to do after graduation. The characteristics of GIS industry in the 1990 are summarized with approximate evaluation of the contribution of geographers in each stage. Author introduced the requirement for the licenses of geomatics and geospatial engineering experts and the other licenses, which are important to get a job in GIS industry from 2003 to 2004. A set of questionnaire on the user's requirements was given to GIS people in private companies and public GIS research centers and analyzed. Author found that they put an emphasis on hands-on experiences and programming skills. no advantages or geography such as capability or integration and inter-disciplinary collaboration were not appreciated. The prospects for the GIS tend to be positive but the reflectance of the prospect was not accompanied by at the same degree of preference for geography. Most government strategies for the next ten years' GIS focus on new-growth leading industries. SWOT(strength, weakness, opportunity, threat) analysis of geography for GIS industry will give some directions such as telematics, regional marketing strategies with web-based GIS technology, location based service. That means intra-disciplinary study in geography will evoke the potentiality of GIS, compared with interdisciplinary studies.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.40 no.3
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• pp.43-53
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• 2003

Unlike in analog display devices, the physical screen resolution in digital devices are fixed from the manufacturing. It is a weak point on digital devices. The screen resolution displayed in digital display devices is varied. Thus, interpolation or decimation of the resolution on the display is needed to make the input pixels equal to the screen resolution., This process is called image scaling. Many researches have been developed to reduce the hardware cost and distortion of the image of image scaling algorithm. In this paper, we proposed a Winscale algorithm. which modifies the scale up/down in continuous domain to the scale up/down in discrete domain. Thus, the algorithm is suitable to digital display devices. Hardware implementation of the image scaler is performed using Verilog XL and chip is fabricated in a 0.5${\mu}{\textrm}{m}$ Samsung SOG technology. The hardware costs as well as the scalabilities are compared with the conventional image scaling algorithms that are used in other software. This Winscale algorithm is proved more scalable than other image-scaling algorithm, which has similar H/W cost. This image-scaling algorithm can be used in various digital display devices that need image scaling process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1839-1846
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• 2015

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.233-238
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• 2004

Foxtail Millet Takju was treated with heat ($65^{\circ}C/30\;min$) (HT) or high hydrostatic pressure ($27^{\circ}C/400\;MPa/10\;min$) (PT), and changes in microbial count, enzyme activity, and quality were determined during 30-day storage at 10 and $25^{\circ}C$. Total viable cellcount remained constant, while lactic acid bacteria and yeast were not detected in HT and PT Takjus. Relative activities of ${\alpha}-amylase$ in PT Takju significantly increased by 169.7% at 3 days storage, then decreased to 137.7 and 68.7% at 10 and $25^{\circ}C$, respectively, at 30 days. Relative activities of glucoamylase in HT Takju showed reversible change, and were 36.5 and 54.3% at $10\;and\;25^{\circ}C$, respectively, at 30 days storage. Activities in PT Takju increased with storage period, 158.2% at 30 days storage at $10^{\circ}C$. Titratable acidity in untreated Takju increased, while those in HT and PT Takjus remained almost constant during 30 days storage. Reducing sugar content in untreated Takju showed no change, while that in HT Takju increased gradually, reaching 2.9% at 30 days, whereas that in PT increased sharply after 3 days, reaching 4.8% at 30 days. Sensory evaluation showed sourness and bitterness were low, and sweetness and overall acceptance were high in PT Takju after 30 days storage at $10^{\circ}C$.