• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.121-128
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• 1999

This experiment was carried out to establish effective weed control system in the cultivation of Coix lachryma-jobi L. The effect of annual weeds artificially transplanted on the growth of Coix lachryma-jobi L. were that the higher the density of weeds, the lower the yield considerably by reducing number of grains and tillers per plant. Among four weeds of Echinochloa crusgalli galli P. BEAUV., Digitaria sanguinalis $S_{COPOL}$., Chenopodium album L., and Portulaca oleracea L., weed of Portulaca oleracea L. reduced adlay yield most by 182.6kg/10a and it was judged to be the most injurious weed to adlay production. Among four weed control systems, which are one herbicide treatment, one herbicide treatment + one cultivating work with cultivator, two times cultivating work with cultivator and two times hand-weeding, the control system of 'one herbicide treatment + one cultivating work with cultivator' showed the lowest amount of weed growth by 7.34 weeds per $m^2$ in comparison with control plot of 35.00 weeds per $m^2$. Among four weed control systems, the system of 'two times hand-weeding' had much more amount of light penetration in adlay canopy with 791.9 mol than any other systems.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.451-462
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• 1975

The qualities of the grape wines brewed with the varieties of Steuben, Muscat Bailey A, Merlot, Campbell Early and Alden were compared, and studied the mashing methods of the wine with a variety of Muscat Bailey A. and then investigated the aging effects of ultrasonic wave and the baking treatments on the new wines. The results obtained were as follows. 1. Extracts of the new wines brewed with the varieties of Steuben and Alden were 2.55 and 1.88 per cent respectively and the color densities of the wines with Merlot and Alden were 3.5 and 1.05 (optical density) respectively, and the other contents were not significantly different beween varieties. On the Otherhand, the results of sensory test showed that the order of favorite was the wines brewed with Steuben, Muscat Bailey A, Merlot, Campbell Early and Alden. 2. The effect of pasteurization ($55^{\circ}C$, 20 min.) on the inhibition of the growth of undesirable microorganism was appeared almost the same degree as the case of sulfiting (100 ppm), and the pasteurized must was more dense in color but slightly turbid than the case of sulfiting. 3. Glucose syrup was in adequate as a materials for supplemental sugar, and the quality of the new wine further fermented the free-run wine added the alcohol to be a constant alcohol content was almost the same as that of control. 4. Baking at $50^{\circ}C$. for 50 days to t he new wine from 0.45 to 0.65 per cent, and color density was also thicken from 2.8 to 3.17 (O. D). 5. Baking at $40^{\circ}C$. for 50days to the new wine brewed with Muscat Bailey A, increased the ester content of the wine from 0.37 to 0.65 per cent and color density was-also thicken from 3. to 4.2 (O.D). 6. Ultrasonic wave (150 watt, 20Kc) treatment for 10 hours to the new wine brewed with Muscat Bailey A, increased the ester content of the wine from 0.37 to 0.47 per cent.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.315-321
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• 2011

This study was performed to investigate contamination levels of aflatoxins, the secondary metabolites produced by fungi Aspergillus flavus and A. parasiticus, in herbal medicine. Herbs is susceptible to these fungi infections through its growth harvest, transport and storage. This study determine the aflatoxin $B_1$, $B_2$, $G_1$ and $G_2$ levels by HPLC-florescence detector coupled with photochemical enhancement in 558 samples herbal medicine distributed in Korea and China. Also, We checked a transfer ratio of aflatoxins from raw herbal medicines to herbal medicine extract. Hot water extraction of herbal medicines was prepared by air pressure and high pressure condition. The analytical method for aflatoxins was validated in this method. In results recoveries of the analytical method were ranged from 67.4% to 96.2% and, limits of detection and quantitation for aflatoxins were $0.015{\sim}0.138\;{\mu}g/kg$ and $0.046{\sim}0.418\;{\mu}g/kg$, respectively. According to the results of monitoring on aflatoxins in herbal medicine, aflatoxins 1.7 ug/kg $B_1$ and 0.9 ug/kg $G_1$ were detected in only one sample of Strychni Ignatii Semen, and 0.8 ug/kg $G_1$ in Strychni Semen. About 13.6~51.3% of aflatoxins were transferred to hot water extract. Although the detected levels are under the permitted levels for aflatoxins in herbal medicine, these amounts should be considered in regard to overall daily exposure to mycotoxins.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1142-1149
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• 2002

This study was designed to standardize recipe and analyze the nutrients of Aguyjjim (stewed angler), a kind of native local foods in Busan. The results of this study are summarized as follows. The form of angler and its way to catch for a bait were recorded in Jasanobo, but the recipe was not written. While angler was used as manure or feed once, it was boomed for Aguyjjim since 80's, accredited as high-quality fish and protein-rich food. The standard recipe of Aguyjjim was prepared (through 3 times experimental cooking), being based on the recipe of cookbooks and restaurants. Then standard recipe was subjected to sensory evaluation. All sensory properties (appearance, smell, texture etc.) of Aguyiiim were evaluated as “like slight S, moderately”in hedonic scale. Energy per 100 g of the Aguyjjim was 89 kcal. It contained protein (10.7 g), fat (1.3 g), fiber (2.6 g), Ca (45 mg), Fe (1.3 mg) and so on. Amino acid is mainly comprised glutamic acid and aspartic acid. Free amino acid contents such as asparagine, glutamic acid, taurine were high. Fatty acid primarily consisted of unsaturated fatty acid like oleic acid, linoleic acid. Traditional foods are based on that of local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Aiming at development of traditional food, the present study offered the standard cuisine of Aguyiiim that is a kind of local foods in Busan. In addition, it presented the composition of nutrients, amino acids and fatty acids. This data would be helpful for houses, restaurants and food service facilities to revive the local foods.

• Food Science and Preservation
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• v.14 no.4
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• pp.414-418
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• 2007

The physicochemical characteristics and sensory properties of Deodeok wine, formed by leaching of Deodeok at room temperature for 180 days, were investigated over the following range of Deodeok levels: 10, 15 and 20% (all w/v). The higher the level of Deodeok, the greater were the final values of total sugars, reducing sugars, total polyphenols, and crude saponins. The Hunter's b-value (yellowness) of Deodeok wine varied markedly with Deodeok levels, and yellowness was highest in Deodeok wine containing 20% (w/v) Deodeok. Non-volatile compounds, that form the basis of the liquor tax law, were 0.64, 1.38 and 2.11% (all w/v), respectively, at day 160. Of these values, that of 2.11% (w/v), the level of non-volatile compounds in Deodeok wine containing 20% (w/v) Deodeok, was in accord with the liquor tax law (that requires this figure to be 2.0%). Sensory evaluation showed that Deodeok wine containing 20% (w/v) Deodeok was superior to the other wines tested.

• Clean Technology
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• v.18 no.4
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• pp.379-389
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• 2012

Environmental issues are being paid more attention due to income growth, urban overcrowding, and population growth in Korea. Among the various environmental problems, odor damage is the one of the serious factors. To take example for food waste combination treatment in Su-young wastewater treatment plant in Busan, many complaints occurred because this plant locate around residential areas. The purpose of this work is not only to analyze odorous elements and their contributions but also to evaluate odor quotient (OQ), sum of odor quotient (SOQ), and treatment efficiency of bio-filter. The results of dilution sensory test of complex odor, grinder, leachate, hopper indicated higher order complex odors happen in July and August. The main odorous elements consisted of hydrogen sulfide, ammonia, methly mercaptan and acetaldehyde, which were analyzed by instrumental detection method, and methyl mercaptan was exceeded over 3,571 times of threshold. In addition, result of contribution of odor was methyl mercaptan (49.95 to 59.08%), hydrogen sulfide (20.43 to 29.27%), trimethylamine (8.82 to 13.42%) and acetaldehyde (9.17 to 11.35%). Other facilities were compared with the contribution of the odor using OQ and SOQ during the process. Sulfur compounds, acetaldehyde, and trimethylamine are high contribution of odor using OQ as well as odor intensity of grinding process is highest. As a result, sulfur compounds (e.g., methyl mercaptan and hydrogen sulfide) are highest for OQ and SOQ of grinding process is highest as 7,067. The removal efficiency of deodorization equipment was more than 90.00% in ammonia and amines, but the average efficiency of sulfur compounds was 53.51%. Thus, this facility is more higher contribution of acetaldehyde and trimethylamine than other treatment facilities. And food waste treatment in environmental area needs to consider appropriate capacity and refers to other bio-filter operating conditions.

• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.515-519
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• 2009

"Sangok", is a new japonica rice variety (Oryza sativa L.), which is a midium maturing ecotype developed by the rice breeding team of National Yeongnam Agricultural Experiment Station (NYAES) in 2003. This variety was derived from the cross of Milyang 101/YR8697Acp97 (in 1988/1989 winter) and selected by combination of the bulk and pedigree breeding. The pedigree of Sangokbyeo, designated as Milyang 182 in 2000, was YR12950-B-B-B-19-2-4-2-2. It has about 79cm stature in culm length and is medium maturing. This variety is resistant to bacterial blight ($K_1$, $K_2$, and $K_3$), stripe virus and moderately resistant to leaf blast disease. Milled rice kernels of "Sangok" is translucent, clear in chalkness and good at eating quality in the panel test. The yield potential of "Sangok" in milled rice is about 5.16MT/ha at ordinary fertilizer level of local adaptability test. This cultivar would be adaptable to the southern plain of Korea below the Chungnam province by latitude from ordinary transplanting to transplanting after barley harvest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.286-305
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• 2013

The purpose of this study was to investigate the recognition and satisfaction with the menu quality of food services in an immigration detention center. The survey was conducted from January 22, 2010 to April 22, 2010 by questionnaires. A survey with 265 respondents was conducted and data analyzed by the SAS Program. In analyzing leftovers, the most common was kimchi (37.61%), followed by breads (21.52%), and beans/bean curd (17.99%). The common cause for leftover were undesirable taste (31.84%), sickness or a lack of desire for eating (19.85%). In terms of cooking methods, stir-frying, broiling, and frying were highly preferred to steaming, boiling, and salting. In the analysis of preferences in the taste and satisfaction of food service, there were significant differences in hot, sour, bitter, and light tastes (p<0.05, p<0.01, p<0.001). Satisfaction was low with hot and light tastes, whereas sour and the bitter tastes showed a high degree of satisfaction. In the opinions for quality improvement, most immigrants wanted a tastier food supply (58.69%), a diverse food supply (40.54%), and clean utensils (36.68%). In the analysis of the gap between importance and performance, food taste, variety, and sanitation were recognized as poorly performed, causing major dissatisfaction with the food. The overall satisfaction score was 'average' (3 points out of 5 points) with 3.26 points. The satisfaction score showed insignificant difference depending on religions and duration of stay in Korea, but showed significant differences depending on nationality (p<0.001).