• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.152-164
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• 2018

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.351-360
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5$\sim$10 days. The results were as follows: The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company I were maintained low levels ($\prec$10$^5$ cfu/$cm^2$ or $\prec$10$^5$ cfu/g) for entire storage periods(50 days at 2$^{\circ}C$), whereas the loins from the company III had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company III showed that total plate counts were over 106 after about 30 days when determined by meat sampling method and total plate counts were over 106 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company I, whereas they were highest in the company III. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies II and III than those from the company I when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company I had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant differences in meat flavor, off-flavor, juiciness and overall acceptability.

• Polymer(Korea)
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• v.31 no.6
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• pp.512-517
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• 2007

The grafting of styrene, glycidylmethacrylate (GMA) or acrylic acid (AAc) onto kapok fiber were performed by $Co_{60}\;{\gamma}-ray$ radiation-induced graft copolymerization. Degree of grafting (DG) of copolymers were increased with increasing monomer concentration and radiation dose. In addition to we confirmed the introduced functional group and measured ion exchange capacity. Morphology of the ion exchange fibers and their structures were analyzed by SEM and FT-IR.

• Journal of the Korean Wood Science and Technology
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• v.28 no.1
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• pp.28-35
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• 2000

This paper deals with a coating technique for hardening surface layer of softwood(Larix leptolepis) flooring board to improve its surface properties such as hardness and abrasion resistance, Two coating methods were applied for surface hardening of the wood in this study. First, several functional monomers were added in UV-curing epoxy acrylate varnish. Secondly, unsaturated polyester varnish was used as under coat and acryl varnish including anti-abrasive agent was used as top coat. The hardness of the treated wood was similar to that of high density hardwood such as keruing by the first coating method. The abrasion resistance of the coated wood was greatly improved by the second method. Adhesion properties and impact resistance of the coated wood surface were also good. It was suggested that the well-coated softwood could be used as interior flooring board for heavy walking as substitute for hardwood.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.598-602
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• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.260-265
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• 1998

In this study, volatile flavor compounds in sesame oils were analyzed by using pure-and-trap method and a gas chromatography. 2-ethoxy-3-ethylpyrazine was used as an internal standard and retention index (Kovat's number) for the volatiles were determined through the use of a n-paraffin $(C_5-C_{25})$ standards. A total of 33 volatile compounds including 14 pyrazines, 7 thiazoles, 4 pyridines, 2 oxazoles and 6 others were identified in the sesame oils. By comparing the total yields of volatile flavor compounds, the pyrazines are the most abundant compounds all of the oil samples and considered as good contributor to characteristic flavor of sesame oil. The oil from the seeds roasted in the electric pan at $200^{\circ}C$ and $230^{\circ}C$ for 10 minutes generated 277.06 ppm, 264.81 ppm in pyrazine and 15.16 ppm, 13.19 ppm in thiazole, respectively. The sensory evaluation of oil samples was also investigated. The sesame oil obtained from the sesame seeds roasted at $200^{\circ}C$ for 10 minutes with electric pan showed good flavor scores and quality among the all of samples.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.427-430
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• 1986

Ionizing irradiation and E.O were used for sterilization of 5 different types of spices and mixed spices, and then each treated sample was evaluated using rank-order test to compare the sensory quality of the E.O fumigated sample to that of the irradiated sample. Preference of tested samples was in the descending order of control, the irradiated and the fumigated samples. According to the results of analysis of variance. 5 spices were significantly different at the 1% (P<0.01) or 5% (P<0.05), while mixed spices showed no significance. The results of Duncan's multiple range test showed that there was no significance difference between control and the irradiated sample, while the E.O fumigated sample was significantly different from control and irradiated samples. In conclusion, no adverse effects was found in quality of spices by ionizing radiation for sterilization, but the E.O fumigated sample showed deterioration of quality. The results were corresponded with the changes in major physicochemical components of each sample.

• Polymer(Korea)
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• v.30 no.3
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• pp.217-223
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• 2006

Ion exchange fibers, high functionalized onto hybrid polyolefine fiber's surface, were synthesized by $\gamma-ray$ mutual radiation. Degree of grafting (DG) of copolymer increased with increasing GMA monomer concentration and the maximum rate of DG was 355% at 50 GMA. The graft reaction occurred in polar solvent and DG was 190% maximum value in $1.0\times10^{-3}$ Mohr's salt and 0.1 M sulfuric acid, respectively. The amination for graft copolymers varied depending on amine reagents, and the reactivity for copolymers was highest for methylamine, and that of triethylamine lowest. It was shown that water uptake and ion exchange capacities increased with increase in the rate of amination while surface area decreased rapidly as proceeding for graft reaction and amination.

• Composites Research
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• v.15 no.6
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• pp.8-15
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• 2002

In this work, the effect of biodegradable poly(butylene succinate)(PBS) in difunctional epoxy(21:P) resin was investigated in terms of rheological properties, cure kinetics, thermal stabilities, and mechanical interfacial properties. Rheological properties of the blend system were measured under isothermal condition using a rheometer. Cross-linking activation energies($\textrm{E}_c$) were determined from the Arrhenius equation based on gel time and curing temperature. The $\textrm{E}_c$ was increased in the presence of 10 wt% PBS as compared with neat 2EP. From the DSC results of the blends, the cure activation energies($\textrm{E}_a$) showed a similar behavior with $\textrm{E}_c$ due to the increased intermolecular interaction between 2EP and PBS. The decomposed activation energies($\textrm{E}_t$) for the thermal stability derived from the integral method of Horowitz-Metzger equation, were also increased in 10 wt% PBS. In addition, 20 wt% PBS showed the highest critical stress intensity factor($\textrm{E}_{IC}$). which was explained by increasing the fracture toughness of the 2EP/PBS blend systems.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.319-324
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• 1986

The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compaired with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.3, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness. Degree of gelatinization in fresh samples also indicated significant differences between the two cookers in varied rice to water ratio. There were significant differences among the samples, fresh and reheated by microwave oven. Revealed differences, however, were not great in the same type of cooker groups.