• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.418-424
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• 2014

High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.195-199
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• 2011

Tomato (Lycopersicon esculentum M.) is one of the most important crops to the fresh vegetable market and the food processing industry. To evaluate genetic variation in tomato fruits, major characteristics such as soluble solids, acidity and carotenoid contents were analyzed for 771 genetic resource lines. Lines in red color was about 85% which is the largest one followed by peach color, yellow, green, orange, and black. The sweetness of juice ranged from 2.2 to 11.5% (in brix), the average being 5.6%. The acidity ranged from 0.124% to 1.665%, and the average was 0.881%. The lycopine contents was up to 80.4 ${\mu}g/g$, and 43.4 ${\mu}g/g$ in average. ${\beta}$-carotine ranged 1.8 to 48.8 ${\mu}g/g$ and it average was 10.8 ${\mu}g/g$. Statistical analysis indicates that there is coefficient of correlation between acidity and sweetness, acidity and pH, pH and lycopine, lycopine and ${\beta}$-carotine. It is expected that the result of this study can be used for breeding more competitive species with respect to contents in sugar or functional chemicals from the selected characteristic species.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.37-43
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• 1995

Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

• Journal of Adhesion and Interface
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• v.9 no.3
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• pp.7-13
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• 2008

The particulate type silicon carbide (SiC) and fiber type carbon fiber (CF) filler, of similar thermal conductivities, were mixed with polyetheretherketone (PEEK) to investigate the filler effects on the thermal diffusivity. The SiC and CF fillers had a good and uniform dispersion in PEEK matrix. Thermal diffusivities of PEEK composites were measured from ambient temperature up to $200^{\circ}C$ by laser flash method. The diffusivities were decreased as increasing temperature due to the phonon scattering between PEEK-filler and filler-filler interfaces. Thermal diffusivity of PEEK composites was increased with increasing filler content and the thermal conductivities of two-phase system were compared to the experimental results and it gave ideas on the filler dispersion, orientation, aspect ratio, and filler-filler interactions. Nielson equation gave a good prediction to the experimental results of PEEK/SiC. The easy network formation by CF was found to be substantially more effective than SiC and it gave a higher thermal diffusivities of PEEK/CF than PEEK/SiC.

• Proceedings of the KSEEG Conference
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• 2001.04a
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• pp.303-307
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• 2001

• Proceedings of the Zoological Society Korea Conference
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• 1998.10b
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• pp.194.2-194
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• 1998

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1997.12a
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• pp.213-218
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• 1997

• Proceedings of the Korea Air Pollution Research Association Conference
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• 1994.10a
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• pp.80-81
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• 1994

• Proceedings of the Korean Society of Tobacco Science Conference
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• 2000.05a
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• pp.34-34
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• 2000

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2000.06a
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• pp.9-16
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• 2000