• Culinary science and hospitality research
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• v.17 no.1
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• pp.248-258
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• 2011

To analyze die quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10% 20% 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of die study are as follows. Based on die results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, die control group and die groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the $3_{rd}$ day of storage and die groups added with 30% and 40% of waxy black rice flour from the $2_{nd}$ day of storage. As for pH changes over the storage period, only die group added with 40% of waxy black rice flour showed significant pH decreases from die $3_{rd}$ day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from die $2_{nd}$day of storage. As for the pH of each group of loaf bread by storage days, die loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and die yellowness from the $3_{rd}$ day of storage. As for chromaticity changes by storage days, as die amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over die storage period, hardness, gumminess and chewiness increased and die waxy black rice flour added groups showed lower increase rates compared to die control group. Especially, die groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as die addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed die lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to die day of manufacturing. Therefore, it could be seen that die loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until die $3_{rd}$ day of storage than die other experimental groups.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.31 no.8B
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• pp.691-700
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• 2006

Based on the destination IP address of incoming packets, the Internet routers determine next hops and forward packets toward final destinations through If address lookup. The bandwidth of communication links increases exponentially fast as well as the routing table size grows significant as the number of single host networks attached to the Internet increases. Since packets should be processed at wire-speed, the increased link speed reduces the processing time of a packet in routers, and hence more efficient and fast IP address lookup algorithms and architectures are required in the next generation routers. Most of the previous IP lookup schemes compare routing prefixes of shorter length first with a given input IP address. Since IP address lookup needs to find the most specific route of the given input, search continues until the longest matched prefix is found while it keeps remembering the current test matching prefix. In this paper, based on binary search on prefix length, we proposed a new IP address lookup algorithm which compares longer prefixes first. The proposed scheme is consisted of multiple tries with prefixes on leaves only. The trie composed of the longest prefixes is primarily searched whether there is a match with the given input. This processing is repeated for the trio of the next longer prefixes until there finds a match. Hence the proposed algorithm provides the fast search speed. The proposed algorithm also provides the incremental update of prefixes while the previous binary search on length scheme does not provide the incremental update because of pre-processing requirement. In this paper, we performed extensive simulations and showed the performance comparisons with related works.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.548-554
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• 2009

The principal objective of this study was to evaluate the immune activity of Mosidae and the physiochemical characteristics of brown rice Dasik prepared with Mosidae (Adenophora remotiflora) powder. We assessed the effects of Mosidae ethanol extract (MEE) on the production of IL-6T, IL-12 and TNF-$\alpha$ by peritoneal exudate macrophages (PEMs) using ELISA. We also determined general compositions, and conducted Hunter's color values, sensory evaluation, and the mechanical characteristics of Mosidae Dasik stored at room temperature ($20^{\circ}C$). With MEE treatment, ILI-6 (75% of LPS: positive control), IL-12 (35.7% of LPS) and TNF-$\alpha$ (27.32% of LPS) were proliferated at a dose of $1000{\mu}g/mL$. In the general compositions of the samples, fat contents of Mosidae Dasik significantly decreased (p<0.05). The more Mosidae powder was added to the samples, the more was the luminance, and Hunter's a and b were significantly decreased (p<0.05). As more Mosidae powder was added to the samples, springiness score was significantly decreased, but the score of hardness, gumminess and chewiness were increased (p<0.05). The results of sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples (p<0.05), but there was no significant difference in texture. We note that, among the samples evaluated herein, Mosidae stimulates some kinds of cytokines from machrophage and 1% Mosidae Dasik (MPD1) for the best commercial value.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.849-858
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• 2004

This study was carried out to investigate the effects of addition of citron peel powder(0.3%, 0.6%, 0.9%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, residual nitrite content and textural properties were evaluated. The pH values of sausage containing citron peel powder were significantly(P<0.05) lower compared to those for control. The CIE $L^*$ and $a^*$ values of sausage containing citron peel powder tended to similar to control, but the CIE $b^*$ values were significantly(p<0.05) higher in the sausage containing citron peel powder. The TBARS values of sausage containing 0.9% citron peel powder were significantly(P<0.05) lower than those of control at 20, 40 and 60 days of storage. The residual nitrite content of sausage containing citron peel powder were significantly(P<0.05) lower compared to control. The hardness values of sausage containing citron peel powder were significantly(P<0.05) higher than those of control, but the cohesiveness, springiness and gumminess were significantly(P<0.05) lower in the sausage containing citron peel powder.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.2
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• pp.136-141
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• 2013

Lowering tree height has been a key practice for efficient management of persimmon orchards. This experiment was conducted to assess whether fertilization rates could be reduced after lowering the tree height by heavy pruning. Twelve-year-old 'Uenishiwase' persimmon trees were lowered to 2 m from over 3 m by severe dormant pruning, and then conventional fertilization rate was applied to some trees in April (N 224 g, $P_2O_5$ 172 g, and $K_2O$ 172 g per tree), June (N 112 g and $K_2O$ 99 g per tree), and October (N 112 g and $K_2O$ 99 g per tree). At the same time, 1/3 or 2/3 of the conventional rate and none were applied to other trees, respectively. Non-application decreased shoot length and reduced number of unnecessary secondary shoots by 39% compared with the conventional rate, not affecting yield and weight, color, firmness, and soluble solids of fruits. No significant difference was also found in the yield and the fruit characteristics among the trees fertilized with different rates. Concentrations of soluble sugars, starch, N, and K of dormant shoots in March of the following year were not significantly changed by the different treatments of the previous year. There was no significant difference of shoot growth and yield among the treatments the following year when the same fertilization rate was supplied to all the trees. Results indicated that fertilization rate could be reduced to less than 1/3 of conventional rate to save the cost and stabilize shoot vigor when tree height is lowered by severe pruning.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.423-428
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• 2010

The quality change of musk melons, divided into ripened (90 days) and over-ripened (92 days) set by the formal day maturing melons, was investigated during marketing period at both 10 and $25^{\circ}C$. The rate of weight loss was increased in all samples as the storage period passed and greater in ripened melons than over-ripened melon. The hardness decreased in both well and over-ripened melon as the storage period passed. Furthermore, changes in hardness were prevented in fruit stored at $10^{\circ}C$ compared to fruit stored at $25^{\circ}C$. Immediately after harvest, the solid solubility of over-ripened melon was 14.6%, while that of ripened fruit was 12.8%. The respiration rate of both well and over-ripened melon increased temporarily when stored at $25^{\circ}C$, which is characteristic of climacteric fruits during the first day of storage; however, no change in respiration rate was observed in fruit stored at $10^{\circ}C$. When sensory evaluation was conducted, there were no differences observed in flavor and taste among samples. However, with the exception of over-ripened melon, the texture of all samples increased significantly with storage time when melon was stored at $25^{\circ}C$. The score of overall acceptability remained high for 12 days in both well and over-ripened melon, while that of ripened melon stored at $10^{\circ}C$ and over-ripened melon stored $25^{\circ}C$ remained high for 7 and 5 days, respectively (p<0.05).

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.895-907
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• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.399-405
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• 2012

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.