• Journal of Biosystems Engineering
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• v.22 no.4
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• pp.433-438
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• 1997

The freshness of apple was evaluated by characterizing the surface texture of flesh cells. The freshness index which was related to the amount of wrinkles on the cell surface was defined to quantify the freshness. Four parameters relevant to the amount of the cell wrinkles were selected and measured using image analysis including wrinkle extraction procedure and Fast Fourier Transform of a wrinkle-extracted image. Out of 4 parameters, three parameters had highly significant correlations with the time elapsed after harvest. But it was concluded that two parameters out of such 3 parameters could be used for description of freshness index.

• 한국지구물리탐사학회:학술대회논문집
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• 2008.10a
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• pp.201-206
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• 2008

Determining the coefficient of weathering(CW) for stone heritage plays very important role in investigation and conservation plan. In most case, CW is obtained from the empirical relation, which use the difference between sonic velocities of fresh and weathered rocks. In this paper, we measured sonic velocities for the samples from Iksan, Geochang, Wonju, Goesan and Chungju of which our stone heritages are made. We first investigate the uncertainty of velocity by portable measurement by comparing it to lab measurement. There were small difference, but we conclude that the difference is not major. However, the velocity of fresh rock differs significantly among samples: ranging from 3200 to 4400m/s. This cause a lot of error in CW estimation if we use typical fresh rock velocity as of 5000m/s. Thus accurate measurement of the velocity of fresh rock is crucial to CW estimation.

• Journal of Distribution Research
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• v.17 no.2
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• pp.93-115
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• 2012

This study empirically examines the impact of changes in market shares among retailing types on the price index. The retailing type is classified into 6 groups: department store, big mart, super market, convenient store, specialty merchant, and on-line store. The market shares of retailing types are calculated by the ratio of each retailing type monthly sales to total monthly retailing sales in which total retailing sales is the sum of each retailing type sales. We employed several price indices: consumer price index (CPI), CPI for living necessaries, and fresh food price index. In addition, this study used fundamental price indices based on 25 product families as well as 42 representative products. The empirical model also included several variables in order to control for the macroeconomic effects and those variables are the exchange rate, M1, an oil price, and the industrial production index. The data is monthly time-series data spanning over the period from January 2000 to December 2010. In order to test for the stability of data series, we conducted ADF test and PP test in which the model and length of lag were determined by the relevant previous literature and based on the AIC. The empirical results indicate that changes in market shares among retailing types have impacts on the price index. Table A shows that impacts differ as to which price index to use and which product families and products to use. For department store, it lowers the price of food and non-alcoholic beverages, home appliances, fresh food, fresh and vegetables, but it keeps the price high for fresh fruit. The big mart retailing type has a positive impact on the price of food, nut has a negative effect on clothing and foot wear, non-food, and fresh fruit. For super market, it has a positive impact on food and non-alcoholic beverages, fresh food, fresh shellfishes, but increases the price of CPI for living necessaries and non-food. The specialty merchant retailing type increases the price level of CPI for living necessaries and fresh fruit. For on-line store type, it keeps the price high for CPI for living necessaries and non-food as well as fresh fruit. For the analysis based on 25 product families shows that changes in market shares among retailing types also have different effects on the price index. Table B summarizes the different results. The 42 representative product level analysis is summerized in Table C and it indicates that changes in market shares among retailing types have different effects on the price index. The study offers the theoretical and practical implication to these findings and also suggests the direction for the further analysis.

• Journal of Mushroom
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• v.12 no.4
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• pp.280-286
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• 2014

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browning and soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with $CO_2$ at 30, 50% for 3 hours at $5^{\circ}C$ prior to storage at $20^{\circ}C$ and $5^{\circ}C$. There was no difference on respiration rate after $CO_2$ treatment. However exposure to $CO_2$ for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) change of mushrooms during storage. Especially an incubation in high $CO_2$ at 30% significantly reduced soft rot and browning symptoms resulting in one week extension of shelf-life during storage at $5^{\circ}C$ compared to control and 50% $CO_2$ treatment.

• The Journal of Engineering Geology
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• v.20 no.3
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• pp.311-318
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• 2010

We performed laboratory measurements of the mechanical properties and slake durability of Cretaceous shale from the Hwasun area, Korea, including highly weathered and fresh samples, yielding ranges of specific gravity of 2.14-2.88, dry density of 1.86-2.83(g/$cm^3$), water content of 0.12-6.36 (%), porosity of 1.33-20.49 (%), and absorption ratio of 0.51-8.5 (%). The absorption ratio shows a strong linear relation with porosity, expressed as Ab = 0.44P-0.09 (Ab: absorption ratio, P: porosity). Values of the slake durability index ($Id_2$) and point load intensity index ($Is_{(50)}$) of highly weathered to fresh shale are 90.07-99.33 (%) and 10.8-90.2(kg/$cm^2$), respectively. $Id_2$ is linearly related to $Is_{(50)}$, expressed as $Is(50)=1E-07e^{0.2033Id_2}$(kg/$cm^2$)($r^2=0.69$). This equation is a useful tool for estimating the $Id_2$ value for shale in the Hwasun area.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.379-384
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• 2004

Changes in nucleotide concentrations of aquarium-stored flounder, sea bass, and sea bream were studied. ATP, ADP, and AMP slowly decreased, whereas IMP, HxR and Hx slightly increased with increasing storage ported. ATP was converted into IMP at initial storage stage. Changes in concentrations of nucleotides differed depending on fish type and season. Freshness indicators, $K,\;K_{p}\;G,\;P,\;H,\;and\;F_{r}$ values during 14 days storage showed no significant differences. Changes in nucleotide concentrations during 14 days storage had no significant effect on taste of raw fishes.

• Explosives and Blasting
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• v.22 no.2
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• pp.33-43
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• 2004

The six grades weathering system is normally used in weathered rock classification. In this study. fresh and weathered rock block of grade I to V were sampled in Jang-soo ana but samples of the grade VI was omitted from this study. The variation quantities of chemical weathering indices with weathering degree are smaller than those of physical and mechanical properties. Increase of Weathering degree is well indicated by physical and mechanical properties such as strength, hardness, ultrasonic velocity and slake durability result. Especially, absorption and porosity ratio is a good indicator. As weathering proceeds. a number of the cracks affect the rock deformation. Therefore, stress-strain curves of weathered rocks in unconfined state are quite different from ones of fresh rocks.

• Korean Journal of Environment and Ecology
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• v.23 no.2
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• pp.143-150
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• 2009

To investigate the vegetation structure of the mountain ridges ranging of Shins un-Bong, this research set up 14 plots($400m^2$) as survey target areas. As a result of the analysis of woody plant cluster, it was classified as two groups-Quercus variabilis-Quercus serrata community and Carpinus tschonoskii community. Quercus variabilis and Quercus serrata was found as a mostly dominant woody plant species in the ridge areas of Shinsun-Bong, while Carpinus tschonoskii were mixed up partly in high altitudes. High negative correlations were shown between Quercus variabilis-Sambucus sieboldiana and relatively high positive correlation were found to exist between Styrax japonicus-Quercus serrata, Sambucus sieboldiana-Rhododendron schlippenbachii, Tilia amurensis, Styrax obassia-Cornus kousa, Rhododendron schlippenbachii-Carpinus laxiflora, Cornus kousa-Tilia amurensis. Species diversity index(H') of investigated groups were ranged from $1.237{\sim}1.497$, and it was relatively high value compared to that of the vegetation structure of other national park.

• Food Science and Preservation
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• v.12 no.6
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• pp.540-545
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• 2005

This study was conducted to evaluate the efficacy of high a)z pre-treatment (60, $100\%$ for 3, 6, 12 hr) on quality of 'Hikawa Hakuho' peach fruits. High a)z treatment inhibited the respiration and ethylene production, especially with long tenn treatment for more than 6 hr. Discoloration of peel, softening and decay were reduced by high $CO_2$ treatment $CO_2$ concentration of $60\~100\%$ did not affect soluble solids content and titratable acidity of fruits. $CO_2$ treated fruits, however, showed higher sweetness score compared with control. As the $CO_2$ concentration and treatment duration increased from 60 to $100\%$ and from 3 to 12 hr, respectively, the efficacy on quality increased. Fruits treated with $100\%\;CO_2$ for 3 hr and $60\%\;CO_2$ for 12 hr, however, showed very low flavor score due to the residual $CO_2$ in flesh. High $CO_2$ injury was not noted at any $CO_2$ levels tested in this study. Above results suggest that $60\%\;CO_2$ treatment for 6 hr resulted in as good control of respiration, ethylene production, decay, discoloration and softening without off-order.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.700-707
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• 2013

The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. K-values, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.