• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1141-1149
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• 2011

The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green onion, hot pepper, onion, baechu) and perforated film packaging (buchu and perilla leaf). The effects of packaging method and storage temperature on quality of fresh-cut produce were determined by analyzing total plate counts, E. coli, coliform groups, moisture content, pH, Aw, surface color, and exterior quality during storage at 4 and 10$^{\circ}C$. According to the results, surface color change and microbial growth were delayed during storage at 4$^{\circ}C$. Additionally, E. coli was not detected during storage. Generally, moisture content decreased in the perforated film packaging. Changes in surface quality such as skin browning, softening of tissue and chlorosis at 4$^{\circ}C$ were inhibited, whereas rapid vacuum annealing and changes in color and flavor were observed in the sample stored at 10$^{\circ}C$. The result indicated that overall quality of the fresh-cut produce at 4$^{\circ}C$ was well maintained. The perforation in packing materials did not significantly increase the number of microorganisms on buchu and perilla leaf. The proper packaging methods and temperature may beneficial effect on microbial safety, quality and thus result in longer shelf-life fresh-cut vegetables during distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.325-332
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• 2008

The human population is mainly exposed to dioxins through the diet. The purpose of this study was to estimate the daily dietary intake of PCDDs and PCDFs in Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived: rural (n=213), coastal (n=193), and urban district (n=187). Subjects were interviewed using a general questionnaire and 24-hour recall for dietary intake. The daily intake of dioxins was estimated through the use of the database of dioxins contents in 35 Korean foods. The average age of the subjects were 61.5 years for coastal district, 57.6 years for rural district, and 49.4 years for urban district. Daily energy intake was 1707.7 kcal for rural district, 1596.5 kcal for urban district, and 1493.8 kcal for coastal district. There was no significant difference in total food intake by regions. The intakes from fishes of coastal district, those from cereals, vegetables, meats, and seasonings of rural district, and those from sugars, pulses, eggs, seaweeds, milks, oils of urban area were higher than those of the other two districts. The daily dioxins intake of coastal district (0.70 pgTEQ/kg/day) was significantly higher than those of rural district (0.32 pgTEQ/kg/day) and urban district (0.46 pgTEQ/kg/day). The dioxins intake from cereals, pulses, vegetables, fishes of coastal district and those from eggs and milks of urban area were the highest among the districts. The daily dioxins intake was positively correlated with the intakes of meats, eggs, fishes, oils, and seasonings. Therefore, it could be concluded that the daily dioxins intake of coastal district is higher than that in other districts and the fish is one of the main sources in dioxin intakes. However, daily dioxins intakes of the three regions were below the level of tolerable daily intake (TDI).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.88-98
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• 2016

The pharmacological effects of ginseng berry have been known to improve psychological function, immune activities, cardiovascular conditions, and certain cancers. It is also known that fermentation improves the bioavailability of human beneficial natural materials. Accordingly, we investigated the optimal fermentation conditions of ginseng berry extract with strain isolated from conventional foods. We also analyzed the fermentation product and its antioxidant activity. The bacterium isolated from fermented kimchi was identified as Lactobacillus sp. strain KYH. To optimize the process, fermentation was performed in a 5 L fermenter containing 3 L of ginseng berry extract at 200 rpm for 72 hr. Under optimized conditions, batch and fed-batch fermentations were performed. After fermentation, organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were evaluated. The optimum fermentation conditions were determined as pH 7.0 and a temperature of $30^{\circ}C$, respectively. After fermentation, the amounts and compositions of organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were altered. In comparing the distribution of ginsenosides with that before fermentation, the ginsenoside Re was a major product. However, amounts of ginsenosides Rb1, Rc, and Rd were reduced, whereas amounts of ginsenosides Rh1 and Rh2 increased. Total phenol content increased to 43.8%, whereas flavonoid content decreased to 19.8%. The DPPH radical scavenging activity and total antioxidant activity increased to 27.2 and 19.4%, respectively.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• Journal of dental hygiene science
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• v.9 no.4
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• pp.475-483
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• 2009

Subjects of the research were 668 elderly people aged over 65 from Gangneung city. OHIP 14 went through a first translation from English to Korean, discussion among experts, a second translation from Korean to English, and then the translation was approved. After the primary and main research were carried out, validity and correlation coefficient with the outcome of oral and mental health examination were studied. OHIP 14 in terms of the perception of oral health was relevant to the perception of overall health and oral health, the necessity of dental treatment, the satisfaction about oral health, the level of pain from observation, and the satisfaction about artificial tooth. OHIP 14 on account of oral health state was related to the number of present natural teeth, the necessity of dental treatment, and the status of no teeth. OHIP 14 according to overall health was correlated to the number of ailments, the state of mind, nerve systems, bones and sinews, digestive systems, urogenital systems, cerebrovascular systems, respiratory systems, eyes, ears, and dementia. OHIP 14 according to the perception of oral health showed a significant difference in the perception of overall health and oral health, the level of pain in terms of observation, and the satisfaction on artificial tooth. OHIP 14 on account of oral health state demonstrated a meaningful difference in the number of present natural teeth, the necessity of dental treatment, and status of no teeth. OHIP 14 in terms of overall health exhibited considerable difference in the state of mind, nerve systems, bones and sinews, digestive systems, cerebrovascular systems, respiratory systems, ears, and dementia. From the study, it was proven that there was relevance between the validity of OHIP 14 and the perception of oral health, the state of oral health, and the state of overall health in the experiment on some Korean elderly people.

• Korean Journal of Agricultural Science
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• v.32 no.1
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• pp.71-80
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• 2005

Phytic acid chelates excellently the metallic ions and the positive ions, especially has high affinity with $Fe^{2+}$ and $Ca^{2+}$. Merits of phytic acid can be taked in easily, edibile and harmless to body, so it was investigated that phytic acid can be substituted for EDTA in this study. 1. The Intensificative effect of chelating agent and disinfective osmotic shock of Vibrio vulnificus The number of initial existent fungi measured $1.7{\times}10^6$. The percentages of the survival fungi against the osmotic shock by distillated water were calculated at 1 minute, 3 minute and 5 minute after inoculation. The percentages of the survival fungi in $Mg^{2+}$ were 92.5%, 91.8% and 79.8% at each time, the average percentage was 88%. Also the sudden extinction was observed around 1 minute after inoculation and the survival fungi were not observed from 3 through 5 minute in spite of repeated experimentation. 2. Influence of Vibrio vulnificus on the survival of the mice. The first mouse started to die in 180 minute after inoculation in case that the inoculating number was $2.3{\times}10^7cfu/ml$. All died within 4.5 hour. The average of survival time was 226 minute. The first mouse started to die in 228 minute after inoculation in case that the inoculating number was $0.8{\times}10^6cfu/ml$. All died within 5 hour. The average of survival time was 300 minute and the survival time was 1.3 times high. The tendencies of death in two cases were similar, but the fatal rate were largely dependent on inoculating number.

• Journal of the Korean Society of Marine Environment & Safety
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• v.16 no.1
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• pp.81-91
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• 2010

IMO(International Maritime Organization) and the Shipping World rave complied with various kinds of international regulations for maritime safety and marine environmental protection, but the main reason of maritime accidents is that developing countries cannot implement maritime safety related regulations. Although Korea has been a member of the "A group" council of IMO, maritime technology transfer records of Korea are not good. To promote the project of official development assistance in Korea, it is required to select the technology which has a high degree of importance in the fields of maritime safety and has a high degree of demand on the transfer to developing countries, and to concentrate on the selected technology. So, it is necessary to draw valuation factors for maritime safety technology and to decide the priority in order among maritime safety technologies on the basis of valuation factors. Because the weights which show the degree of importance among valuation factors are different from factor to factor, interdependent relationship between factors should be considered on evaluation. In this study, the valuation factors were divided into three groups as the maturity of maritime safety technology, the promotion probability of projects and the degree of importance of technology, and the detailed factors of each group were drawn. A model which used Fuzzy AHP and limiting probability to consider the weights of importance and correlation among valuation factors was developed. To adopt this model, nine types of maritime safety technology in the field of maritime safety information were selected and points were scored for each technology through evaluation. In conclusion, first, ENC related technology was scored to be the highest as 0.0139. Second, the point of ship monitoring technology was scored as 0.0133. Last, oil spill response technology was scored as 0.0132.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.686-691
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• 2012

The objective of this research is to present method development and validation for the simultaneous determination of lutein and zeaxanthin using ultra performance liquid chromatography (UPLC). Also, rapid quantification was performed on six green leafy vegetables (Allium tuberosum, Aster scaber, Hemerocallis fulva, Pimpinella brachycarpa, Sedum sarmentosum and Spinacia oleracea) that are commonly consumed in Korea. Separation and quantification were successfully achieved with a Waters Acquity BEH C18 ($50{\times}2.1mm$, $1.7{\mu}m$) column by 85% methanol within 5 min. Two compounds showed good linearity ($r^2$ > 0.9968) in $1-150{\mu}g/mL$. Limit of detection (LOD) and quantification (LOQ) for lutein and zeaxanthin were 1.7 and 5.1 g/mL and 2.1 and 6.3 g/mL, respectively. The RSD for intra- and inter-day precision of each compound was less than 10.69%. The recovery of each compound was in the range of 91.75-105.13%. Aster scaber and Spinacia oleracea contained significantly higher amounts of lutein ($4.06{\pm}0.24$ and $3.97{\pm}0.10mg$/100 g of fresh weight), respectively.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.28 no.4
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• pp.76-84
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• 2010

Darangyi paddy in Namhae Gachon village provides natural beauty with its distinct location. Darangyi is a traditional Korean landscape, shaping a circular form to serve continuous cultivation. Despite the paddy's landscape, it is difficult to preserve its natural scenery due to many factors such as inadequate visual analysis. Under the belief that there is a necessity to preserve Darangyi paddy, the research in visual features of the paddy began to illustrate the relevance between its viewpoint and landscape objects. First, we researched typical view structures. When considering the visual features, Darangyi paddy landscape objects has a viewpoint from the horizontality to its below, which its center area is about $-5^{\circ}{\sim}-30^{\circ}$. From the analyzed data, the scenary of Darangyi paddy, which most people agree its decency, is formed in a visually decent location. The above type of measure of visual structure in Darangyi paddy is expected to be applied in maintenance of foothold of views in the future. Second, the surrounding elements play important parts to form the whole landscape of Gachon Darangyi paddy. Although Darangyi paddy is the principal part of the scenary, the landscape analysis showed a high relevance with the paddy's identity, forest around the paddy, sky, ocean, settlements, and the roads in terms of visual perception. It was affirmed that those elements around the paddy play important parts in structuring and providing the beauty of the whole landscape. Various viewy objects are seen obvious especially in a long distance, and the splendid scenary proved that those viewy objects are in indispensable location. In order to preserve the paddy, it seems necessary to consider the surrounding envrionment of Darangyi paddy, not just the paddy's sole landscape form. Third, Darangyi paddy has a distinct seasonal characteristics. According to the survey analysis, the full heading time in spring and time when people can take a picture against the sun light proved magnificence of Darangyi paddy. Thus, it would be ideal to maintain Darangyi paddy by securing the sunlight condition with decent landscape view and the views from its surrounding environments or researching the ways to principally maintain the surrounding environments.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.75-86
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• 2012

In this study, eco-friendly hybrid composite boards were manufactured from green tea, 3 kinds of charcoals and wood fiber for developing interior materials to reinforce the strength performances and the functionalities in addition to performances of the hybrid composite boards composed of green tea and wood fiber. The effects for the kind and the component ratio of raw materials on dynamic MOE (modulus of elasticity) were investigated, and static bending strength performances were nondestructively estimated. Dynamic MOEs were highest in the hybrid composite boards composed of green tea, fine charcoal and wood fiber on the whole. However, the difference caused by the kind of charcoals was small. These values decreased with increasing component ratios of green tea and charcoals. The hybrid composite boards using $E_1$ grade urea resin had the higher values than those using $E_0$ grade urea resin, however the difference between them markedly decreased than that of hybrid composite board composed of green tea and wood fiber, and it was found that these values were markedly improved than those of the hybrid composite boards composed of green tea and wood fiber. There were mostly high correlations with significance at 1% level between dynamic MOEs and static bending strength performances, and this means that the static bending strength performances can be estimated from dynamic MOE.