• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.89-97
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• 2005

The influence of different storage temperature and packaging methods on the flying cultured eel bone were investigated. The acid values, peroxide values and fatty acid composition were measured during storage 20$^{\circ}C\;and\;40^{\circ}C$ for 60 days. The lipid oxidation was rapidly progressed with the increased temperature. The addition of oxygen absorber remarkably repressed lipid oxidation during storage of the living cultured eel bone at $20^{\circ}C\;and\;40^{\circ}C$, followed by $N_{2},\;BHA,\;\alpha$-tocopherol and control. The monounsaturated fatty acid content was the highest in the frying cultured eel bone, followed by saturated fatty acid and polyunsaturated fatty acid. The major fatty acids were oleic acid, palmitic acid and linoleic acid. The saturated fatty acids increased with the rise of storage temperature and prolonging the storage period, while monounsaturated fatty acid and polyunsaturated fatty acid were decreased. The changes of fatty acid composition were the lowest in sample by packing with oxygen absorber, followed by packing $N_{2},\;BHA,\;\alpha$-tocopherol and control. from the result of sensory evaluation, sample by packing with oxygen absorber were rated as higher quality than the others.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.725-731
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• 2013

This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, L-value, a-value and b-value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1126-1131
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• 2010

The antiobesity effect of soymilks fermented with Bacillus subtilis KC-3 (KCCM 42923) from cheonggukjang was compared with other sources of B. subtilis KCCM 11316 and B. subtilis MYCO. The antiobesity effect was investigated by measuring the release of leptin, Oil red O staining, glycerol secretions and adipogenic transcription factor by reverse transcription-polymerase chain reaction (RT-PCR) in the 3T3-L1 adipocytes. Fermented soymilk with B. subtilis KC-3 (F-KC) led to decrease levels of leptin secretion and increase levels of glycerol secretion in the cells. In addition, F-KC reduced contents of Oil red O dye in the 3T3-L1 adipocytes. Also, mRNA expression levels of both SREBP-1c (sterol regulatory element-binding protein 1-c) and PPAR-$\gamma$ (peroxisome proliferator-activated receptor-$\gamma$), which are adipogenic transcription factor, in cells treated with F-KC were markedly down regulated. These results demonstrate that the Bacillus subtillis fermented soymilk (F-KC) decreased lipid content in 3T3-L1 adipocytes by inhibiting lipogenesis. All B. subtilis fermented soymilks had shown antiobesity activities, however, F-KC exhibited the strongest antiobesity effect in the 3T3-L1 adipocytes. Our study suggests that especially F-KC increased the potential of antiobesity effects.

• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.136-147
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• 2015

As it carry out RPS(Renewable Portfolio Standards), power producers are using the power bio-fuel oil to meet their RPS quota. In this study, we test the quality characteristics of raw materials for power bio-fuel oil and the property changes of power bio-fuel oil by the kind of feedstocks. The power bio-fuel oil and feedstocks were analyzed for item of quality standard such as acid number, viscosity and metal contents. And it was analyzed for composition distribution by FT-IT and HPLC. Such as low priced palm oil series has high acid number and ash contents due to high free-fatty acid and metal contents. And by-product of biodiesel have a tendency of high viscosity. The fuel properties of power bio-fuel oil, such as viscosity, acid number and metal contents are correlated with the constituent and the mixing ratio of the feedstocks.

• Clinical and Experimental Pediatrics
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• v.51 no.8
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• pp.820-826
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• 2008

Purpose : This study was conducted to evaluate the red cell indices and frequency of iron deficiency anemia based on the feeding patterns of nine-month-old infants. Methods : Blood tests were performed on 253 nine-month-old infants, who visited Il Sin Christian Hospital for health check-ups from January to December 2007. Their parents answered telephonic questions regarding their feeding patterns and weaning foods. Results : Three infants groups were created according to feeding patterns before they started weaning foods. One group was exclusively breast-fed (48.6%), another had mixed feeding (27.3%), and the third had artificial milk feeding (24.1%). Red cell indices (hemoglobin, hematocrit, MCV, MCH) of the breast-fed group were comparatively lower than those of the other two groups (P<0.05). Twenty-five infants (9.9%) were diagnosed with iron-deficiency anemia. According to feeding patterns, the frequency of anemia was highest in the breast-fed group. Six infants who started weaning foods before six months of age (113 infants) were diagnosed with iron-deficiency anemia (5.3%), and nineteen who started after six months of age (140 infants) were diagnosed with iron-deficiency anemia (13.6%). Conclusion : When nine-month old infants visit hospitals for health check-ups, pediatricians must consider their feeding pattern and weaning foods histories, and then recommend screening blood tests for iron-deficiency anemia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.613-618
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• 1995

This study was carried out to investigate the effect of extracting pH on the components and color of seasame protein concentrate(SPC). The protein contents of SPC by extracted at pH 2.0, 7.0, 9.0 and 11.0 were 60.57, 67.72, 79.50 and 83.44%, respectively. Most of the phytates were removed in SPC extracted at pH 7.0, 9.0 and 11.0, but the phytate content of SPC extracted at pH 2.0 was about the same as that of defatted sesame flour. The highest decrease of phytate was found in SPC extracted at pH 11.0(94.80%). SPC extracted at pH 2.0 contained the highest amount of Ca, Mg, Fe and Zn than those in other SPC prepared, while highest amount of Cu was found in SPC extracted at pH 11.0. Sodium content was similar among all the SPC prepared. SPC extracted at pH 7.0 resulted in brighter clor, but SPC extracted at pH 11.0 showed a little darker in appearance.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.223-230
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• 2003

The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service operation in Daegu. Critical control points (CCP) were determined based on food preparation processes: non-heating, preparation after heating, and heating. We evaluated the effects of HACCP implementation by checking microbiological quality, time and temperature at each of the CCPs during the receiving, preparation, cooking, and serving stages. After HACCP implementation, the biggest changes in microbiological qualities were in heated foods. At the cooking and serving stages, the microbiological qualities of heated foods improved to the standard levels. HACCP education helped employees ensure that the internal temperatures of the heated foods were kept higher than the standard (74 $^{\circ}C$) and the food holding temperature avoided the dangerous zone (5-6$0^{\circ}C$), thus lowering microbiological levels. At the serving stage, the microbiological levels of utensils also improved after HACCP education. This result strongly suggests that it is essential to educate employees in managing the temperature to treat foods safely. However, HACCP education didn't affect the microbiological levels of non-heated foods and foods prepared after heating, which continued to be higher than the standard. The reason for this was that poor microbiological quality seasonings were added to those types of foods. This indicates that seasoning factories as well as food service operations should implement HACCP to reduce hazards.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.122-122
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• 2014

수중방전을 환경분야에 적용하기 위한 플라즈마 부상법이 개발되었다. 플라즈마 부상법은 물 속에서 발생시킨 플라즈마가 가지고 있는 주요특성 중 물리적 특징인 쇼크웨이브, UV조사, 버블생성 등과 화학적 특징인 OH라디칼 및 염소산화물 생성 등을 이용하여 물 속에 존재하는 용존성 및 입자성 물질을 부상분리 기법으로 제거하는 공법이다. 유기물을 제거하는 기작으로는 침전, 여과, 분해 등이 있고, 이를 구현하기 위한 공정으로 중력침강법, 부상분리법, 멤브레인법, 미생물법 등이 있다. 이 중에서 가압공기부상법은 침강법에 비해 부지면적을 적게 소모하고 처리시간이 50% 이상 감소되는 특징이 있다. 가압공기부상법은 물 속에 공기를 과포화시킨 후 노즐을 통해 재분사할 때 발생하는 압력차에 의해 미세기포가 발생함을 이용하여 유기물을 분리하는 공법이다. 그러나, 가압용 장비 및 반송수가 필요하고, 미생물분리는 불가능한 단점이 있다. 이에 본 연구에서는 미생물살균과 유기물 분리가 동시에 일어나는 플라즈마를 이용한 부상분리기법을 개발하였다. 본 연구에서는 난분해성 용존유기물인 휴믹산 100 mg/L의 플라즈마 공기부상법에 의한 제거능을 확인하였다. 용존성 휴믹산을 입자성 물질로 전환하여 플록을 형성시키고자 알루미늄설페이트(Al2(SO4) $3{\cdot}18H2O$)를 100 mg/L 주입하였고, 침출수와 같이 염도가 높은 물을 모사하고자 35 g/L의 염화나트륨을 첨가한 상태에서 방전을 실시하였다. 방전에 사용된 전원은 EESYS사에서 제작한 펄스형 고전압 전원장치를 사용하였고 최대 15 kW의 출력 중 6 kW의 전력을 인가하였다. 전극 한 개는 2 mm 텅스텐봉을 세라믹튜브로 감싼 구조로 총 사용전극은 28개이다. 전극 한 개당 대략 200 Watt의 전력이 소모되며 이 때 최대의 버블이 생성됨을 확인하였다. 전극 1개에서 생성되는 버블의 부피는 14 mL/min 로 측정되었다. 버블의 크기는 평균 70 um이고 가압공기부상법에서 최적공기크기로 제시하고 있는 40~80 um 의 버블은 약 80% 가량 생성된다. 본 연구에서 사용된 반응시스템에서의 물의 높이는 약 500 mm 이고 전체 40 L의 수조가 3개의 벽으로 분리되어 4개의 수조로 분리되었다. 각 수조는 하부에 7개의 전극을 포함하고 있다. 플라즈마 발생시 생성되는 기포는 약 1분 방전 후에 포화농도에 도달하며 방전종료 후 약 4분간 수체 내에 남아있게 된다. 이를 공정에 적용하여 1분 방전 및 4분 휴지의 순서로 플라즈마를 인가하였다. 휴믹산 용액의 유량을 2 lpm 으로 운전하였을 때 최종 처리율은 94% 이고 이때의 대장균 살균능은 99%이다.

• Journal of Conservation Science
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• v.27 no.4
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• pp.381-393
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• 2011

This study focus on the surface deterioration diagnosis based on the material characteristics of Taean Dongmunri Maaesamjonbulipsang(rock-carved standing triad Buddha Statue) and the weathering environment analysis. Rock materials of the triad Buddha is coarse-grained biotite granite which is composed mainly of quartz, K-feldspar, plagioclase, biotite and muscovite. The triad Buddha was serious surface irregularity(13.5%), exfoliation(12.3%) and discoloration(46.6%), and the physical characteristics using ultrasonic velocity appeared fourth grade (0.59, highly weathered). Korean style wooden shelter of the triad Buddha(closed type) maintained high humidity environment (daily mean; 86.6%) than exterior environment, and appeared the possibility of deterioration by freezing-thawing because the temperature showed below zero temperatures in winter. The shelter was changed from closed-type to open-type to relieve the moisture problem recently. But the moisture problem is yet to be solved because surface water flowing along northern wayside is flowed into triad Buddha. Therefore, environmental control will need to stop inflow of water into triad Buddha.

• Journal of Digital Convergence
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• v.18 no.2
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• pp.277-284
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• 2020

Text mining is a representative method of big data analysis that extracts meaningful information from unstructured and large amounts of text data. Social media such as Twitter generates hundreds of thousands of data per second and acts as a one-person media that instantly and directly expresses public opinions and ideas. The traditional media are delivering informations, criticizing society, and forming public opinions. For this, we compare the responses of SNS with the responses of media on the issue of the termination of the Korea-Japan GSOMIA (General Security of Military Information Agreement), one of the domestic issues in the second half of 2019. Data collected from 201,728 tweets and 20,698 newspaper articles were analyzed by sentiment analysis, association keyword analysis, and cluster analysis. As a result, SNS tends to respond positively to this issue, and the media tends to react negatively. In association keyword analysis, SNS shows positive views on domestic issues such as "destruction, decision, we," while the media shows negative views on external issues such as "disappointment, regret, concern". SNS is faster and more powerful than media when studying or creating social trends and opinions, rather than the function of information delivery. This can complement the role of the media that reflects public perception.