• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.453-466
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• 2006

To comply with stricter regulations provoked by increasing odor nuisance, it is imperative to practice effective odor control for sustainable livestock production. This study was conducted to assess odor and odorous compounds emitted from liquid animal manure with different treatment methods such as Fresh Manure(without treatment, FM), Anaerobic Digestion(AD) and Thermophilic Aerobic Digestion(TAD) and their application to soil. Air samples were collected at the headspace of liquid manure, upland and paddy soil, and analyzed for odor intensity and offensiveness using an olfactometry; odor concentration index using odor analyser; nitrogen-containing compound such as ammonia(NH3) using fluorescence method; and sulfur containing compounds such as hydrogen sulfide(H2S), methyl mercaptan(MeSH), dimethyl sulfide(DMS) and dimethyl disulfide(DMDS) using gas chromatography-pulsed flame photometric detector, respectively. Odor intensity, offensiveness and concentration index from TAD liquid manure was statistically lower than those from FM and AD(p<0.01). Mean concentrations of H2S, MeSH, DMS, DMDS and NH3 were 65.93ppb, 18.55ppb, 5.26ppb, 0.33ppb and 10.57ppm for liquid manure with AD; and 5.15ppb, 0.97ppb, 0.80ppb, 0.56ppb and 1.34ppm for liquid manure with TAD, respectively. More than 60% of malodorous compounds related to nitrogen and sulfur were removed by heterotrophic microorganisms during TAD treatment. When liquid manure was applied onto upland and paddy soil, NH3 removal efficiencies ranged from 51 to 94% and 22 to 91% for AD and TAD liquid manure, respectively. The above results show that liquid manure with TAD is superior to AD and FM with respect to the odor reduction and odor problem caused by land applied liquid manure is directly related to the degree of odor generated by the manure treatment method.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.25-35
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• 2011

The objectives of this study were to evaluate the sensory characteristic quality of commercial milk brands selling in the market under the preservation at the temperature of $7^{\circ}C$ and $10^{\circ}C$ stored during the period of shelf-life. Quantitative descriptive analysis after developing of descriptive terms and cluster characterization by PCA analysis over a total of 128 LTLT, HTST, UHT and UHT-ESL milks, were conducted by 8 trained panelists. A total of fourteen attributes; three aroma attributes (grassy, milky, cultured milk aroma) and seven flavor/taste attributes (sweet, salty, sour, milk, cooked, cheesy, paper board) and one aftertaste attributes (rancid flavor) and one texture attributes (viscous), were developed as descriptive terms. Significant differences (P<0.01) in the sensory attributes; sweet, milky, cheesy etc. in UHT milk and sour, cheesy, paper board, rancid etc. in UHT-ESL milk were also found between the two different temperatures within the shelf life, but both type of pasteurized milk samples (LTLT and HTST) showed significant differences (P<0.01) in the attributes, such as cultured milk aroma, salty, sour, cheesy, rancid in LTLT milk and grassy, milky, salty in HTST milk and difference (P<0.05) in cultured milk aroma for HTST milk. Therefore, from the viewpoint of not only hygienic quality but also sensory characteristics, it is required for the better acceptance of milk consumers to amendment on the regulation in relation to the preservation standard of pasteurized milk as well as UHT milk to lower than $7^{\circ}C$.

• Food Science and Preservation
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• v.17 no.2
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• pp.243-249
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• 2010

We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.

• Clean Technology
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• v.19 no.3
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• pp.300-305
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• 2013

Zinc oxide (ZnO) and reduced graphite oxide (rGO) composites were synthesized and tested as adsorbents for the hydrogen sulfide ($H_2S$) adsorption at mid-to-high (300 to $500^{\circ}C$) temperatures. In order to investigate the critical roles of oxygen containing functional groups, such as hydroxyl, epoxy and carboxyl groups, attached on rGO surface for the $H_2S$ adsorption, various characterization methods (TGA, XRD, FT-IR, SEM and XPS) were conducted. For the reduction process for graphite oxide (GO) to rGO, a microwave irradiation method was used, and it provided a mild reduction environment which can remain substantial amount of oxygen functional groups on rGO surface. Those functional groups were anchoring and holding nano-sized ZnO onto the 2D rGO surface; and it prevented the aggregation effect on the ZnO particles even at high temperature ranges. Therefore, the $H_2S$ adsorption capacity had been increased about 3.5 times than the pure ZnO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.229-236
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• 2017

This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.137-145
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• 1990

Six commercial rice varieties were cultivated at different locations in 1987 and 1988. Rice samples harvested from 8 to 20 locations for a variety each year were used to measure or observe grain appearance, amylose content and alkali digestibility, cooked rice texture using rheometer, gelatinization and viscosity of rice flour using amylograph, and eating Quality of cooked rice by sensory evaluation. Relationship between Quality characteristics showing large locational variation were analized to approach the long-term objective, rice grain Quality standardization. Percent white-center and white-belly grain of the same variety showed great variation between locations, but did not affect on 1000-grain weight, amylose content and alkali digestibility, amylogram and rheogram characteristics, and eating Quality of cooked rice. Positive correlationship were obtained between maximum viscosity and break down, and maximum viscosity and alkali digestibility. Set back was correlated negatively with maximum viscosity, break down and alkali digestibility. Rice samples having significantly lower values of maximum viscosity and break down and higher set back value at the same time showed higher ADV and lower texture palatability index (TPI) and viscousness/hardness ratio (Vi/H), and lower sensory evaluation score of cooked rice compared with those of rices having typically higher values of maximum viscosity and break down and lower set back value. When TPI, Vi/H and overall sensory eating score of cooked rices measured were divided into three categories, high, medium and low using deviation from locational mean value of a variety, many of rice samples having high TPI or high Vi/H showed medium or high in overall sensory eating score of cooked rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.549-556
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• 2005

Response surface methodology (RSM) was applied in steaming and roasting processes of Polygonatum odoratum roots in order to monitor hypoglycemic components and sensory property. In steaming and roasting processes based on the central composite design with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150^{\circ}C)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.8691 (p<0.05), 0.8253 (p<0.l0), 0.8727 (p<0.05), 0.8706 (p<0.05) and 0.8316 (p<0.10) in soluble solid, stigmasterol, $\beta-sitosterol$, hypoglycemic component (total), and overall acceptability, respectively. The maximum value of soluble solid was $71.47\%$ in 65.24 min of steaming time, $126.93^{\circ}C$ of roasting temperature and 37.58 min of roasting time. The maximum value of hypoglycemic component (total) was $764.10\;{\mu}g/g$ in 107.76 min, $117.78^{\circ}C$ and 14.70 min. Meantime, the maximum value of overall acceptability was 6.89 in 126.04 min, $115.79^{\circ}C$ and 43.93 min. The predicted values in optimum conditions for hypoglycemic components and sensory property were in good agreement with experimental values.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.158-164
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• 1980

The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at $0^{\circ}C$ to $5^{\circ}C$ and $10^{\circ}C$ for one day at $20^{\circ}C$ and $30^{\circ}C$. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.60-64
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• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• Applied Chemistry for Engineering
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• v.27 no.5
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• pp.472-477
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• 2016

We studied the effects of anodic oxidation treatments of carbon fibers on interfacial adhesion of the carbon fibers-reinforced epoxy matrix composites with various current densities. The surface of treated carbon fibers was characterized by atomic force microscope (AFM), field emission-scanning electron microscope (FE-SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray photoelectron spectroscopy (XPS). The interlaminar shear strength (ILSS) of the composites was determined by a short beam shear test. This result showed that both the roughness and oxygen group of the carbon fibers surface increased in proportion to the current density. After anodic-oxidation-treated, the ILSS also increased as a function of the current density. In addition, the proportional relationship between ILSS and phenolic hydroxyl group was confirmed. The ILSS of the CF-2.0 sample increased by 4% compared to that of the CF-AS sample, because the anodic oxidation treatment increased the oxygen group and roughness on the carbon fibers surface, which leading to the improvement of the interfacial adhesion of the carbon fibers-reinforced epoxy matrix composites. Among these, the phenolic hydroxyl group which has the proportional relationship with ILSS is found to be the most important factor for improving the interfacial adhesion of the carbon fibers-reinforced epoxy matrix composites.