• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1503-1510
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• 1999

This study was performed to investigate the physicochemical properties of Korean Citrus sudachi fruit which were harvested at different harvesting time(every 20 days from Sep. 3 to Nov. 8) and region(Seogwipo and Cheju city area). The average weight of Citrus sudachi fruit harvested from Seogwipo area was as twice as that of Cheju area at the same period. The moisture content in fruit peel increased by ripening of fruit, but that of fruit juice showed no difference. The content of reducing sugar in fruit peel and fruit juice increased 2 times from Sep. 3 to Nov. 8. The content of crude fiber decreased both in fruit peel and fruit juice as progression of ripening. Crude protein and ash contents decreased in fruit peel but revealed no differences in the fruit juice during the same period. pH decreased in fruit peel and juice with its ripening. The content of vitamin C decreased by ripening of fruit. The transmittance which is important quality factor in fruit juice increased from Sep. 20 to Oct. 13. The content of free sugar increased about 2 times in fruit peel from Sep. 3 to Nov. 8 and showed 4 times increase in fruit juice at the same period. In the composition ratio of mineral, Ca and K were abundant in the fruit peel, but only K was the most abundant mineral in fruit juice than any others.

• The Korean Journal of Pesticide Science
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• v.13 no.4
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• pp.232-240
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• 2009

The aim of this study was to determine the processing and reduction factors for ginseng and its commodities during ginseng processing to obtain information of pesticide residue in ginseng. For this study, azoxystrobin was used in two field containing 6 years old ginseng plants. Ginsengs were harvested and processed to obtain different commodities (Dried ginseng, red ginseng and ginseng water and alcohol extracts, red ginseng water and alcohol extracts) for pesticide analysis. The amount of residue levels from wonju and icheon for fresh ginseng were 0.05, $0.03\;mg\;kg^{-1}$ dried ginseng were 0.12, $0.14\;mg\;kg^{-1}$, red ginseng were both $0.05\;mg\;kg^{-1}$, ginseng alcohol extract were 0.28, $0.33\;mg\;kg^{-1}$, ginseng water extract were 0.22, $0.16\;mg\;kg^{-1}$, red ginseng alcohol extract were 0.31, $0.20\;mg\;kg^{-1}$ and red ginseng water extract were 0.09, $0.11\;mg\;kg^{-1}$ respectively. These data were under MRLs notified by KFDA. The processing factors for ginseng products were 3.25, 1.34, 7.84, 4.63, 6.15 and 2.56 respectively. The reduction factors for ginseng products were 1.19, 0.51, 3.41, 1.91, 2.74 and 1.00 respectively. These data showed increment during processing which could be due to concentration but considering water contents, residue levels were similar or decreased than the initial residue level during processing.

• The Korean Journal of Pesticide Science
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• v.16 no.1
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• pp.35-42
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• 2012

This study was carried out to elucidate the residual characteristics and calculate processing factors of difenoconazole in ginseng and its processed products, such as dried ginseng, red ginseng and their water and alcohol extracts. The pesticide was sprayed onto the ginseng according to its pre-harvest intervals in 2009 (four-year-old ginseng) and 2010 (five-year-old ginseng). Harvested ginseng was processed to dried ginseng, red ginseng and their extracts according to the commercially well-qualified conventional methods provided by the Korea Ginseng Corporation. Limit of detection (LOD) and limit of quantitation (LOQ) of difenoconazole in fresh ginseng were 0.001 and 0.003 mg/kg, respectively. In case of processed ginseng products, their levels were 0.002 and 0.007 mg/kg, respectively. Concentration of difenoconazole in both fresh ginseng and its processed products increased with the experimental period. Processing factors, calculated as a ratio of difenoconazole concentration in processed products to fresh ginseng were found to be 1.71 to 2.17 and 1.62 to 2.03 in case of dried and red ginseng, respectively, while those for their extracts ranged from 1.76 to 2.98. In case of five-year-old dried ginseng and red ginseng as well as their extracts, the ranges of processing factor of difenoconazole were found to be 2.9 to 3.1, 1.9 to 2.2 and 2.4 to 4.7, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• Journal of the Korean association of regional geographers
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• v.8 no.3
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• pp.347-363
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• 2002

The purpose of this study is to analyse the formation process and spatial structure of the mountainous village in the historic process as the case study on Yowon-village, Gyeongbuk province. The findings are summarized as the follows. The traditional location of the Yowon mountain village has been strongly influenced by local topology, drinking water, the form and time of the early setters. The spatial structure of the village was changed by the construction of road and accessibility to the road after the introduction of commercial agriculture. The form of the village consists of small scale of concentrated villages and dispersed. villages. Specifically, Yowon 1 ri has been restructured as a small scale of concentrated village and Yowon 2 ri as a dispersed one. The facilities both located in the center of the traditional village and related to communal life were moved outside while those for commercial agriculture were located in the center of the village. In sum, the village had been traditionally life-oriented and closed, but it was production-oriented and open particularly after the introduction of commercial agriculture.

• Journal of Practical Agriculture & Fisheries Research
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• v.16 no.1
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• pp.193-206
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• 2014

The objectives of the project are to increase farmers' income through GAP and to reduce the loss of agricultural produce, for which the Korean partner takes a role of transferring needed technologies to the project site. To accomplish the project plan, it is set to implement the project with six components: construction of buildings, installation of agricultural facilities, establishment of demonstration farms, dispatching experts, conducting training program in Korea and provision of equipments. The Project Management Committee and the Project Implementation Team are consisted of Korean experts and senior officials from Department of Agriculture, Myanmar that managed the project systematically to ensure the success of the project. The process of the project are; the ceremony of laying the foundation and commencing the construction of training center in April, 2012. The Ribbon Cutting Ceremony for the completion of GAP Training Center was successfully held under PMC (MOAI, GAPI/ARDC) arrangement in SAl, Naypyitaw on June 17, 2012. The Chairman of GAPI, Dr. Sang Mu Lee, Director General U Kyaw Win of DOA, officials and staff members from Korea and Myanmar, teachers and students from SAl attended the ceremony. The team carried out an inspection and fixing donors' plates on donated project machineries, agro-equipments, vehicles, computers and printer, furniture, tools and so forth. Demonstration farm for paddy rice, fruits and vegetables was laid out in April, 2012. Twenty nine Korean rice varieties and many Korean vegetable varieties were introduced into GAP Project farm to check the suitability of the varieties under Myanmar growing conditions. Paddy was cultivated three times in DAR and twice in SAl. In June 2012, vinyl houses were started to be constructed for raising seedlings and finished in December 2012. Fruit orchard for mango, longan and dragon fruit was established in June, 2012. Vegetables were grown until successful harvest and the harvested produce was used for panel testing and distribution in January 2013. Machineries for postharvest handling systems were imported in November 2012. Setting the washing line for vegetables were finished and the system as run for testing in June 2013. New water tanks, pine lines, pump house and electricity were set up in October 2013.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.77-83
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• 1972

In order to study the processing adaptability of naked barley, SEDOHADAKA variety produced in Cheolanam-do(1971) was milled after polishing and examined with respect to its proximate principles, amino acid composition, viscosity, raising power, and amylose content, alkali number, blue value and X-ray diffraction pattern of its starch. The results are summarized as fllows: 1) Crude fiber content of naked barley which was milled at 81.6% (A), 79.2% (B) and 74.1% (C) was $2.48{\sim}2.36%$, indicating higher level than wheat flour. 2) Whereas the initial gelatinization temperature of naked barley flour was similar to that of wheat flour, the value of naked barley starch was $89.5^{\circ}C$, higher than that of wheat starch, Amylose content of naked barley starch was 28.5%, similar to wheat starch. 3) Raising power of naked barley starch was generally lower than that common cereal starches. 4) According to the X-ray diffraction pattern diagram, the degree of crystallization was lower in naked barley starch than in non-glutinous rice starch.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.371-376
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• 2018

Consumption of wild edible greens (WEG) has risen in Korea recently, and processing of WEG at greenhouses is increasing. In this study, we investigated chamchwi (Aster scaber Thunb), a major WEG, to assess the effect of growth conditions on nutritional quality and blanching process. Field-grown chamchwi had 1.5-2-fold more total phenolic compounds and anti-oxidative capacity than the house-grown one. Among functional compounds, quercetin was significantly higher (about 5-fold) in the field samples (approximately $430{\mu}g/g$ fresh weight) than in the house samples. Soluble sugars in field-grown chamchwi were 2-fold higher than in the house samples. For both the samples, blanching process decreased chamchwi quality significantly, but the degree of loss for each component was different. Consequently, field-grown chamchwi exhibited superior nutritional quality than greenhouse-grown one, and blanching process resulted in a similar decrease of nutritional quality in both the samples.

• The Korean Journal of Pesticide Science
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• v.12 no.4
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• pp.414-420
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• 2008

To investigate the actual condition of orchard and pest management of persimmon orchards, a questionnaire was ask to the farmers in major cultivated areas of persimmon and dried persimmon, Sangju, Gyeongbuk in 2007 and 2008. 91.1% of persimmon farmers was over fifties in age and 94.7% of persimmon farmers was cultivated 'Sangjudungshi'. The greatest limiting factor for persimmon production was thought to be disease by the 58.4% of persimmon farmers and the most serious disease was anthracnose by Colletotrichum gloeosporioides. 60.2% of them was answered that the most serious insect pest was scale insects. Obtaining of knowledge or information on pest management depended own experience (37.2%) and 48.7% of answered farmers was decision-marking of pesticides depending on agrochemical market. 54% of persimmon farmers was applied pesticides $3{\sim}5$ times per year. Just 17.7% of them recorded the diary of pesticide application. The greatest problem for management of pest in persimmon orchard was lack of knowledge of pest (60.2%) and farmers considered increasing cost for pest management as the greatest problem with 52.2% in proportion. 66.4% of farmers was mixed cultivation with soybean (37.7%) and hot pepper (26.1%) in persimmon orchard. 44.2% among answered farmers mixed cultivation of persimmon with production of dried persimmon and 54.5% of farmers considered lack of labor as the greatest problem in production of dried persimmon.

• Korean Journal of Agricultural Science
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• v.13 no.2
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• pp.255-264
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• 1986

The objectives of this study were to examine the viscoelastic behaviour of stem samples of rice in force-relaxation and rheological model to represent its relaxation behaviour, and to study the effects of rate of deformation and initial deformation on the relaxation time. The results were as follows; 1. In the process of loading and unloading, there is any plastic deformation so called elasto-plastic hysterisis. 2. Loading and unloading of stem of rice for several cycles has also shown the reduction of plastic or residual deformation and work hardening. 3. The relaxation behaviour of stem of rice in compression may be described by a generalized Maxwell model consisting of three Maxwell units in parallel. The rheological equation of such a model is given as $$F(t)=C_1e^{{-t/{\tau}}_1}+C_2e^{{-t/{\tau}}_2}+C_3e^{{-t/{\tau}}_3}$$ 4. Force relaxation always increased with increasing rates of deformation and initial deformation.