• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Journal of the Korean Applied Science and Technology
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• v.37 no.1
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• pp.38-48
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• 2020

The aroma pattern was analyzed using electronic nose to examine the possibility of origin discrimination according to the mixing ratio of Chinese and Korean red ginseng concentrates. The origin of Chinese red ginseng concentrate and Korea red ginseng concentrate could be distinguished and the pattern of aroma component detected decreased as the mixing ratio of Chinese red ginseng concentrate increased. Cultivar and habitat of Korean red ginseng concentrated was remarkably distinguished by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as vapor print^TM.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.226-231
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• 1996

A serum-pulp method was applied to concentrate peach pulp with aroma recovery. The serum portion was concentrated to five-fold at $50{\sim}55^{\circ}C$ and $30{\sim}50$ mmHg with aroma recovery. The concentrated serum, insoluble pulp and aroma fraction were recombined to make a two-fold concentrated peach pulp. The results of GC and GC/MS analysis for volatile compounds and sensory evaluation of concentrated peach pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be appropriate for peach pulp.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.594-597
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• 2016

Smart agriculture and livestock is one of convergence technology which is combined smart technology based on ICT(Information and Communication Technology) and all processes of agriculture and livestock. Sensor data technology in smart agriculture and livestock is considered with important factor as base technology for measurement and collection of environment condition, management of product quality status. In this paper, Sensor technology and standardization trend for smart agriculture and livstock is investigated. Results of this study can be used as basic data for smart agriulture and livestock standardization which is curently under proecssing at domestic and abroad.

• Journal of Korea Soil Environment Society
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• v.1 no.2
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• pp.23-34
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• 1996

The biological magnification of Pb, Cu, Zn and Fe in vascular plant, Persicaria thunbergii, Trapa japonica and Nymphoides peltata natually grown at the river and riverside and relationship between the concentration of heavy metals in these vascular plants and in the soil were investigated in the Chonju river, Chonju city. The biological magnification values of these metals in P thunbergii were founded as follows ; Pb, Cu, Zn and Fe were 80.4~254.6$mu\textrm{g}$/g, 284.6~688.4$mu\textrm{g}$/g, 635.5~1979.4$mu\textrm{g}$/g and 1160.0~3590.9$mu\textrm{g}$/g respectively. In the case of T. japonica, Pb, Cu, Zn and Fe were 107.8~306.0$mu\textrm{g}$/g, 282.7~963.0p$mu\textrm{g}$/g, 1328.3~3546.$mu\textrm{g}$/g and 656.8~9944.0$mu\textrm{g}$/g and in N. peltata, 140.1~ 193.9$mu\textrm{g}$/g, 187.7~327.3$mu\textrm{g}$/g, 1126.6~1723.6$mu\textrm{g}$/g and 611.7~1914.6$mu\textrm{g}$/g respectively. The amount of the biological magnification of heavy metals in the leaf, stem and root of these plants was generally increased in the sequence of leaf

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.393-400
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• 2015

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

• Tuberculosis and Respiratory Diseases
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• v.51 no.1
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• pp.44-52
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• 2001

Background : Oxygen concentrators are convenient to operate and economical for patients with chronic obstructive pulmonary disease (COPD). However, oxygen concentrators are not manufactured domestically and the COPD patients are currently treated with imported oxygen concentrators. To evaluate the efficacy and safety of domestically developed prototype oxygen concentrator before clinical application, the efficacy and safety of the domestic oxygen concentrator were evaluate by comparing with the imported one. Material and Methods : The clinical tests were performed on 36 hyperhydrosis patients from April 1999 to August 1999. Domestic and imported oxygen concentrators were in turn applied to the same patient, who inspired oxygen for 60 minutes at a rate of 3 liters per minute through nasal prong. The oxygen concentrator, which was applied first, was randomly allocated. The arterial partial oxygen pressure ($PaO_2$) was estimated to compare the efficacy; and the carboxy hemoglobin(COHb), pH, arterial $CO_2$ partial pressure, pulse rate, blood pressure, and respiration rate to compare the safety before and after applying each oxygen concentrator. A student t-test was used to analyze the results. Result : In respect to efficacy, the difference in the change of $PaO_2$ before and after the application between two concentrators was not statistically significant. In respect to safety, the differences in the changes of COHb, pH, partial pressure of arterial $CO_2$, pulse rate, blood pressure, respiration rate between two concentrators were also not statistically significant. Conclusion : The domestically developed oxygen concentrator, showed satisfactory efficacy and safety when compared with the imported one.

• Korean Journal of Microbiology
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• v.45 no.2
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• pp.133-139
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• 2009

A nutrient-concentrating system was operated to retrieve total phosphorus efficiently from a non-point pollution source. Attached bacteria were expected to play an important role in the system. Phosphorous was concentrated by formation of bacterial biofilms on rubberized coconut fiber media of the system. While concentration of total phosphorus (TP) ranged merely 0.12~0.35 mg/L in the stream water, TP levels in pore water and the media were 0.45~0.86 mg/L and 40.91~242.71 mg/kg, respectively. Total bacterial number (TBN) ranged $0.3\sim2.3\times10^6$ cells/ml in stream water, $0.4\sim4.4\times10^6$ cells/ml in pore water and $0.8\sim1.9\times10^9$ cells/g in media. There was a close correlation between TP and TBN. Based on band profiles in DGGE analyses, bacterial communities in the media were different from that in the stream water. Clostridium spp. were abundant in the stream water while Aquabacterium spp. were dominant species in early stages of biofilm formation in the media. The genera predominant in matured biofilms of the media were Clostridium and Enterococcus.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.307-313
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• 2010

Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.120-127
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• 2009

In this study, Pip(Pip) and shell powder(Cortex) extracts, and juice concentrates(Juice-1 and Juice-2) of Pomegranate were screened for their growth inhibition on HepG-2 cells and antioxidant activities on DPPH radical-scavenging activity. All samples with higher concentrations showed the growth inhibition against HepG-2 cells. The growth inhibitions against HepG-2 liver cancer cells at 2,500 ppm were in order of Juice-2(43%), Pip(42%), Cortex(38%) and Juice-1(29%). DPPH radical-scavenging activities were higher with the concentrations of the samples increased. The activities of antioxidant BHT, Pip, Cortex, Juice-1, and Juice-2 at 12.5 ppm were 29.9, 16.2, 60.8, 12.6, and 15.1% respectively and those at 25, 50, 100, and 200 ppm were in order of Cortex(81.9$\sim$85.3%), Pip(33.4$\sim$83.0%), BHT(31.3$\sim$47.8%), Juice-2(15.4$\sim$36.8%) and Juice-1(13.4$\sim$36.1%).