• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.622-628
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• 2007

Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.419-424
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• 2007

The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at $-70^{\circ}C$, stored at $-30^{\circ}C$ for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at $95^{\circ}C$, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.603-610
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• 1999

The purposes of this study were to investigate the applicability of pork liver in manufacturing sausages and to examine the nutritional components of liver sausages prepared. Sausages containing different proportions of pork liver were manufactured with various processes and were analysed for their nutritional value. Based on the basic recipe for manufacturing sausages, fifteen recipes were proposed with different combinations of ingredients. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver also were evaluated. The results were obtained as follows : 1. The average contents of moisture, protein, fat, carbohydrate, fiber, ash, and energy were 62.31 %, 15.71 %, 17.12%, 3.88%, 0.24%, 1.48%, and 234.04 kcal/100 g respectively. As the percentage of liver increased, the fat content and total energy were decreased significantly. 2. As the percentage of liver in sausage increased, the content of amino acids including valine, leucine, isoleucine, threonine, lysine, phenylalanine, arginine, aspartic acid, glycine, proline, tyrosine, and cysteine was increased. However, the contents of histidine, methionine, glutamic acid, and alanine were decreased. 3. The vitamin A content of liver sausage was increased by 11 times compared with the control, however, the content of vitamin B was slightly decreased. 4. As the percentage of the liver was increased in sausage, the content of minerals such as calcium, magnesium, phosphorus, sodium, potassium, and iron were increased.

• Journal of Welding and Joining
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• v.15 no.6
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• pp.24-31
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• 1997

2매의 금속을 맞대어 그 한 쪽에 접촉면과 평행하게 고주파진동을 가하면 단 시간에 접합된다. 이공정을 초음파 용접이라고 하며 그 물리적인 본질은 아직 불분명 하지만, 첫째로는 강한 마찰에 의해 금속 자유면의 산화물층이 제거되기 때문이라는 점과 둘째로는 마찰에 의해 금속 표면이 강하게 가열되어 이에 따른 연화에 의해 접합 이 된다고 하는 점이다. 그러나 이와 같이 가열된다고 하더라도 가열은 표면부에만 국한되고 다른 부분은 가열되지 않는다. 따라서 초음파용접은 냉간접합이라고도 한다. 또 가압력과 진동에 의한 힘이 동시에 작용하기 때문에 용접할 면을 미리 청정하게 할 필요는 없고 용접전의 단계에서 자연적으로 청정화가 이루어진다고 하는 사실이 간접 적으로 증명되고 있다. 초음파 용접(Ultrasonic welding)의 특징을 요약하면 고상용접 의 일종으로서 용접중에 국부적으로 고주파 진동에너지와 압력을 가하여 용접하는 방법이다. 이 때 모재를 용융시키지 않고 건전한 야금학적 결합부가 얻어진다는 데에 큰 특징이 있다. 또한 초음파용접은 다른 용접법에 비해 경제성이 매우 높고, 초음파 용접에 필요한 출력이 전기아크 용접에 필요한 출력의 5 - 10%로 충분한 경우가 많다. 초음파 용접은 통상의 방법으로는 용접하기 어려운 동종 금속이나 이종 금속의 용접에 널리 사용된다. 이 용접법은 반도체, 미세회로, 전기 접점의 형성에 대한 생산기술 로서 사용되고 있는데 소형 모터, 알루미늄 박의 가공, 알루미늄 합금의 조립 등에 이용되고 있다. 한편 최근에는 자동차, 우주항공산업 분야의 구조제 용접용으로도 채용되고 있다.출함이 바람직하다.분비되는 배설-분비 항원의 자극과 깊은 관계가 있음을 알 수 있었다.넌트 명세서를 대한 XML DTD(Document Type Definition)를 정의하고, HTML 기반 검색 방법과 XML 기반 검색 방법에 대한 컴포넌트 검색 성능을 비교한다.따라 NO 생산 및 세포독성이 증가하였고. NO 생산을 저하시키는 약제들은 활성화된 복강 대식세포 및 RAW264.7 세포에 의한 질편모충에 대한 세포독성을 현저히 감소시키는 것으로 보아 NO는 질편모충에 대한 대식세포의 숙주 방어기전에서 중요한 역할을 감당할 것으로 생각된다.nction index) 와 최대개구시 동통의 정도는 시술전과 시술 4주후간에 유의한 차이가 관찰되었다.피부온도는 검사자간에는 특정부위에 따라 다소 차이가 있을 수 있으나 일반적으로 높은 재현성을 보여줌으로서 향후 교근 및 측두근의 임상연구 평가에 피부온도조사는 도움이 되리라 사료된다. lactobacilli의 양은 peroxidase system을 함유하거나(p < 0.01) 함유하지 않은(p < 0.05) 치약을 사용한 군 모두에서 양치전에 비해 유의성있게 감소하였다. 6. 양치후 30분에 채취한 구강건조증 환자의 자극성 전타액내 S. mutans 양은 peroxida system을 함유한 세치제를 사용한 군에서 대조군에 비해 유의성있게 낮았다(p < 0.05). 7. 양치후 30분에 채취한 구강건조증 환자의 자극성 전타액내 lactobacilli양은 peroxidase system을 함유한 세치제를 사용한 군에서 대조군에 비해 상대적으로 낮게 나타났으나(p = 0.067)

• Journal of the Korean Vacuum Society
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• v.17 no.5
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• pp.466-472
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• 2008

Purple Gold is the alloy consisting of 78wt%Au-22wt%Al, and is expressed as a chemical formula, $AuAl_2$. Lately it is being used for the material of accessories or the decorative ornaments, being one of the colored golds having the peculiar purple color, like White Gold and Pink Gold. Purple Gold has the weak point in shaping through casting process due to the bad malleability and castability, being the intermetalic compound of Au and Al. Therefore, it is possible to produce the final product only by the cutting and the grinding process or to use it as a decorative coat with the thin film evaporation. This study implemented two kinds of thin film experiments. One is the case that heat treatment was made after Au and Al deposition evaporated separately with a weight ratio 78:22 on the 200nm$SiO_2$/Si substrate. The other is the case that the surface deposition was made through the vacuum evaporation, keeping the glass substrate temperature remain room temperature, using the bulk $AuAl_2$ as a source. The final film property was measured, focusing on the Purple Gold's color and thickness through the bare eye inspection, the microstructure analysis, the surface resistance analysis, the color difference analysis, and XRD analysis. Purple Gold was not formed, as the excessive surface agglomeration occurred, in case of being produced and treated thermally with 12.5nmAu/40nmAl/200nm$SiO_2$/Si structure. Our results suggest that of Purple Gold films, showing the same purple color as the bulk's, were successfully deposited with the direct thermal evaporation from the $AuAl_2$ bulk source.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.619-624
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• 2007

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.179-184
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• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.716-722
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• 2014

Aminopeptidase-active fractions from crude extract of the hepatopancreas of a common squid (Todarodes pacificus) were obtained using acetone (AC; 30-40%) and ammonium sulfate precipitation (AS; 60-70% saturation), anion exchange (AE-II; 0.2 M NaCl) and gel filtration chromatography (GF-I; 30-50 kDa), respectively. The debittering capacity of GF-I fraction based on the aminopeptidase activity (89.2 U/mg), recovery (56.6%) and sensory evaluation (1.0) was better than that of other fractions. Release of amino acids increased as incubation time was increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides, as revealed by reverse-phase HPLC profiles. Peaks 3, 5 and 6 showed the decreased area (%), whereas peaks 1, 2 and 4 showed the increased area. The GF-I fractions were found to be suitable for reducing bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.327-332
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• 2003

This study was conducted to investigate the characteristics of strains which were isolated from market milk treated with ESL(extended shelf life) and conventional system, and to compare the microbiological quality of ESL milk with conventional milk. In order to characterize the isolated strains, purification, Gram staining, spore staining, catalase, oxidase, motility test, and identification by means of automatic identificator were performed. The results obtained are as follows: total 364 selected strains were analyzed in this study. Depending upon the isolated source, the number of strains from conventional milk was found to be Higher than ESL-milk. By means of grouping of total strains, Bacillus ssp. and Staphylococcus ssp. showed to be predominant. But most of strains were distributed with various groups except Lactobacillus ssp. When the isolates were compared with milk process methods, Enterococcus ssp. was detected much on market milk treated with LTLT pasteurization. Also, Pseudomonas ssp. was detected much on conventional milk treated with UHT pasteurization. By comparison with genus groups depending upon storage temperature of market milk, the higher milk storage temperature increased, the most frequency detected Bacillus ssp. increased. Also, Pseudomonas ssp. was detected most frequently at 10$^{\circ}C$ storage condition. Generally this genus derived from post-contamination during milk processing and related to the quality of market milk during chilled system. In conclusion, it was shown that ESL system reduced post-contamination during milk process, following the improvement of product quality and life cycle during the distribution of market milk.