• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.227-235
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• 2015

The objective of this study was to improve the quality of Korean rice wine with wild type yeast strains isolated from various traditional Korean fermented foods. Herein the fermentation and sensory characterization of wild yeast, for the purposes of brewing Korean rice wine, was investigated. 12 yeast strains were examined for their ethanol and glucose tolerance. In addition, the pH, soluble solids, acidity, amino acidity, ethanol content, organic acids, and volatile compounds were also studied for the alcoholic beverages made with the wild yeasts. Almost all Saccharomyces genera yeasts were showed to have a tolerance at 10% ethanol, but non-Saccharomyces genera yeasts displayed a low tolerance. The alcoholic beverages fermented by non-Saccharomyces yeasts demonstrated higher levels of soluble solids, titratable acidity, amino acids, and lower ethanol content, when compared with the alcoholic beverages fermented by Saccharomyces genera yeasts. The organic acid content, such as malic acid, acetic acid, and succinic acid, was seen to also be higher. The electronic nose was analyzed, and discriminant function analysis (DFA) was used for discriminating wild yeast strains. The DFA plots indicated a significant separation of Saccharomyces genera and non-Saccharomyces yeast strains. For volatile compounds, ethyl acetate from non-Saccharomyces yeasts, and ethanol from Saccharomyces genera yeast, a high area ratio was observed.

• Korean Journal of Agricultural Science
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• v.5 no.2
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• pp.145-148
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• 1978

For the development of natural ornamental plants, an investigation was carried out about the vegetation of Soheuksan-do and Hong-do, islands located far in the southwestesn part of the Korean peninsular. The vegetation of Soheuksan-do was abundant. The dominant species were Machilus thunbergii, Buxus microphylla var. koreana, and Camellia japonica. Regarding the development of natural ornamental plants, 27 families and 54 species were reported in this investigation. Among these species there were 8 species including Calanthe discolor, Epipachs falcata, Dendrobium monniforme, Goodyera maximowiczii, and Lipari's krameri in Orchidaceae. The vegetation of Hong-do was similar to that of Soheuksan-do, but less abundant. Supplementary 10 species were reported in this investigation. Epipactis falcata and Dendrobium moniliforme were almost exterminated in these islands because of indiscriminating gathering. Therefore these species must be protected immediately.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.6
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• pp.511-519
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• 1992

A microcomputer based control system was constructed to save energy consumption in the thermal sterilizing process. The functional accuracy of system was evaluated through the analysis of the thermal diffusivities of the model solid food, Alaska pollack surimi. The heat penetration curves obtained through the experiments were typical for solid foods. The practical thermal diffusivity calculated from heat penetration curve was a constant value at steady sterilizing temperature, and this was independent of the holding time. At different temperatures, the thermal diffusivity values did not show remarkable differences when compared with those predicted by some experimental equations cited from the literatures. The maximal difference was within the range of $\pm10.0\%$.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.24-30
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• 1986

The model foods similar to general Korean foods were prepared by combining starch, protein and moisture, and relationship between their thermal diffusivities and components were investigated. Thermal diffusivity of the model foods tended to be proportional with the moisture content. Under the same level of moisture content of the model foods, thermal diffusivity of the starch foods was higher than that of the protein foods, but no interaction among components was found. The measured values was quite agreed upon with the calculated values with 3.60 residual percent. The regression equations between thermal diffusivity and moisture, protein and starch contents at $20^{\circ}C$ and $60^{\circ}C$ were ${\alpha}20^{\circ}C$ = 0.04911M+0.37355P+3.73072, ${\alpha}60^{\circ}C$ = 0.05353M-0.4766P+4.15136, respectively. The correlation coefficients obtained according to the above equation were $0.9650^{**}$ and $20^{\circ}C$ and $0.9002^{**}$ at $60^{\circ}C$.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.144-149
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• 2006

This is a study on relationship between soil pH and flower color and growth of Hibiscus siriacus L, looking for the pH range to result the most ideal flower color. I anticipate this study result will lay a foundation of improved breeding plan of Hibiscus siriacus L. According to the result of investigation and analysis on bleeding peculiarities by each soil pH, the numbers of leaves in Honghwarang and Younggwang reached the highest at pH 7: 188.73 and 135.87 respectively. Increased pH resulted the increased number of leaves. According to the result of investigation and analysis on color changes of four kinds of Hibiscus siriacus L. at various pH level, Honghwarang's L value gradually decreased from 17.05 to 12.26 at pH increase while a value increased from 16.37 to 20.91.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.834-838
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• 2001

To investigate the effect of boiled-dried fusiforme for making kimchi, it was added as 0.1, 0.3 and 0.5% to brined Chinese cabbage by weight, respectively. Quality characteristics such as pH, titratable acidity, reducing sugar content, microbial loads were measured. Titratable acidity of 0.1% treatment showed a retarded increase compared to other samples, and maintained a higher reducing sugar content. Lactic acid bacteria numbers of boiled-dried fusiforme added kimchi were lower approximately by 2 log$_{10}$ CFU/mL after 10 day, which value was almost same as the control group. A 0.1% treatment of boiled-dried fusiforme showed no significant differences compared to the control in sensory evaluation.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.130-130
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• 2016

본 연구는 다양한 전산도와 유리산도 간의 산비에 따른 인산-망간 화성처리를 바탕으로 각 산비 조건에 따른 피막특성을 SEM과 EDAX로 확인 하였다. 더불어 내마모특성을 확인하고자 내마모시험을 통해 산비 조건에 따른 피막의 마찰계수를 확인하여 분석결과를 토대로 인산-망간 화성처리의 최적 산비를 도출하였다. 그 결과 산비 7.3 부근에서 최적의 표면 및 기계적 특성을 확보하였으며, 산비가 8.4로 지나치게 높거나, 산비가 6.0으로 떨어지게 되면 유리산도가 지나치게 높으면 피막 생성속도 및 결정성이 저하되어 위의 특성이 저하됨을 알 수 있었다.

• Journal of Biosystems Engineering
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• v.22 no.2
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• pp.247-255
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• 1997

This study was conducted to develop regression models predicting sugar and acid contents in intact fruits nondestructively by using the second derivative of absorbance spectrum measured with a spectrophotometer wavelength range of 400nm to 2, 400nm. The correlation analysis was made in wavelength range of 600nm to 1, 100nm and 600nm to 2, 400nm respectively, in order to examine the feasibility of using a real time spectrophotometer, which covers the former range, in predicting sugar and acid contents. The second derivative data of the spectrum were obtained by varying smoothing size and derivative size of the original absorbance spectrum. SAS statistical package program was used for the regression analysis. The sugar contents of Fuji apple, Shingo pear md Yumyung peach could be predicted with SEPs of 0.40, 1.17 and 0.77 respectively, in the spectrum range of 600 to 1, 100nm. The highest correlation coefficient of the titratible acidity of apple was -0.45 at 2, 346nm and regression models indicated determination coefficient less than 0.47.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.276-279
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• 2005

본 연구는 가루녹차를 첨가한 기능성 요구르트를 개발하기 위한 기초 연구로 가루녹차의 농도별 첨가가 요구르트 균주의 증식 및 산 생성에 미치는 영향을 조사하였다. 단독균주의 경우 가루녹차의 첨가 농도를 달리하였을 때 Streptococcus thermophilus와 Lactobacillus casei는 가루녹차 첨가에 의해 증식 효과는 아주 미비하였으나 억제 효과가 나타나지 않았으며, Lactobacillus acidophilus는 배양 9시간부터 가루녹차 첨가구에서 대조구에 비해 높은 균수를 보이며 약간의 생육 촉진 효과를 보였고, 배양 12시간부터 pH가 하락하였으며 적정산도는 상승하였다. 그러나 가루녹차의 첨가량에 따른 생육과 산 생성 정도에 미치는 영향의 차이는 뚜렷하지 않았다. 혼합균주의 경우 단독균주로 배양하였을 때보다 가루녹차에 의한 유산균의 증식이 촉진되며, pH 저하와 적정산도 상승이 뚜렷하였다. 따라서 가루녹차 첨가 기능성 요구르트 제조 시 가루녹차를 0.5%${\sim}$l.0% 첨가하여 유산균을 혼합균주로 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.329-333
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• 1994

Physicochemical Properties of dough for Jeungpyun(Korean steamed rice cake) were analyzed during fermentation in the ranges of 0 to 10 hours. As fermentation time went by, pH of Jeungpyun dough was decreased while its titratable acidity and lactic acid content were increased continuously. Total sugar content was decreased continuously during fermentation. Reducing sugar content was increased greatly at the early stage of fermentation, reaching maximum value, 101 mg/g-dry matter at 4 hours, but it was decreased thereafter.