• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.480-485
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• 1989

Changes of color intensity and components during browning reaction of water extracts from white tail ginseng were investigated. Temperature dependence was described by the Arrhenius relationship with an activation energy of 16kcal/mole. Temperature sensitivities$(Q_{10}\;value)$ for water extracts of ginseng was 1.90 between $70^{\circ}C\;and\;80^{\circ}C$, 1.57 between $80^{\circ}C\;and\;90^{\circ}C$ and 1.46 between $90^{\circ}C\;and\;100^{\circ}C$. pH value of the solution treated at $90^{\circ}C\;and\;100^{\circ}C$ slightly increased with an increase in reaction time. Among ginseng saponins ginsenoside-Re was most unstable against heat-treatment, white diol group saponins were more stable against heat-treatment. Hydrogen donating activity (reducing activity for ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) and 3,5-dinitrosalicylic acid(DNS) positive substances of browning reaction products increased in proportion to the length of browning reaction time and temperature, whereas folin positive substances decreased by heat-denaturation of ginseng protein at initial reaction time and then increased thereafter.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.291-302
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• 2011

The effects of roasting condition and storage time on rancidity of rapeseed oil were studied. Rapeseed oil from rapeseed roasted under different conditions were stored in the dark at $17^{\circ}C$. Volatile compounds of rapeseed oil were analyzed with an electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). The data from the E-nose were analyzed using discriminant function analysis (DFA). As roasting temperature increased from 150 to $240^{\circ}C$ over 20 min, the first discriminant function score (DF1) moved from positive to negative. DF1 decreased with storage time and changes in DF1 were higher between 0 and 2 days and between 20 and 24 days. Twenty-four compounds were identified in rapeseed oil, and hydrocarbons, furans, ketones, acids, benzene, and aldehydes were detected by GC-MS. The number of formed volatile compounds increased as storage time increased, but no increase in these compounds was detected by GC-MS.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.598-603
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• 2000

This study was conducted to enhance the storage stability and the wholesomeness of salted and fermented shrimp manufactured with different salt levels by high hydrostatic pressure sterilization. The effects of high hydrostatic pressure treatment on the putrefactive bacteria in the fermented shrimps were investigated and the sterilization kinetics was analyzed. The initial microbial counts of the fermented shrimp with 8%, 18% salt aged for 6 weeks at $20^{circ}C$ were $1.6{\times}10^3,\;1.4{\times}10^4$ CFU/g for bacteria grown on Vibrio selective media, $9.3{\times}10^3,\;1.7{\times}10^5$ CFU/g for bacteria grown on Staphylococcus selective media, respectively, and null for bacteria grown on Salmonella selective media. The degree of the sterilization increased with the magnitude of the pressure and the treatment time. The fermented shrimp pressurized at 6,500 atm for 10 min had no detectable bacteria grown on Vibrio and Staphylococcus selective media at $10^2$ CFU/g detecting limit. High hydrostatic pressure sterilization could be analyzed by first order reaction kinetics. The $D_P$ values of the bacteria grown on Vibrio selective media of the fermented shrimp at 18% salt were higher than those at 8% salt, while those of the bacteria grown on Staphylococcus selective media showed an inverse trend. The $z_p$ values of 8% salt fermented shrimp were higher than those of 18% salt for both bacteria grown on Vibrio selective media and Staphylococcus selective media. High hydrostatic pressure treatment could be applied for the sterilization of the fermented shrimp, and the optimum high pressure sterilization condition was 10 min treatment at 6,500 atm.

• Journal of the Korean Chemical Society
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• v.33 no.3
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• pp.326-331
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• 1989

Superconducting fiber of high Tc $YBa_2Cu_3O_{7-{\sigma}}$ was successfully prepared by the sol-gel method. The stoichiometric mixture of Y, Ba and Cu nitrates was dissolved in water, to which citric acid solution was added. Then ammonium hydroxide was added to the mixture in order to increase the pH to a value between 5.8 and 6.2. The mixture was heated carefully to form a homogeneous colloid sol at 358 K. The solution was viscous enough to draw a long gel fiber, which was then heated at 1223K for 8 hrs. under oxygen partial pressure of $Po_2$ = 1 atm., cooled slowly and annealed at 723K for 13 hrs.. The reacted superconducting sample maintained a fiber form with some shrinkage of its volume. The superconducting transition temperatures (Tc, onset and Tc, offset) of $YBa_2Cu_3O_{7-{\sigma}}$ have been determined to be approximately 95K and 82K, respectively. The superconducting phase was also confirmed by Meissner effect at liquid nitrogen boiling temperature.

• Journal of the Korean Ceramic Society
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• v.39 no.12
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• pp.1128-1132
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• 2002

$ReMnO_3$(Re:Y, Ho, Er) thin films were prepared by MOCVD method available to non-volatile memory device with MFS-FET structure. $ReMnO_3$ thin films were deposited on the Si(100) substrate at 700${\circ}C$ for 2h. When the films were post-annealed at 900${\circ}C$ for 1h in air, the single phase of hexagonal $ReMnO_3$ thin films were detected. Ferroelectric properties of $ReMnO_3$ thin films were dependent on the degree of c-axis orientation in the single phase of hexagonal structure and remnant polarization (Pr) of $YMnO_3$ thin films with high degree of c-axis orientation was 105 nC/$cm^2$. Leakage current density was dependent on the grain size of microstructure and that of $YMnO_3$ thin films with grain size of 100∼150 nm was $10^{-8}$ A/$cm^2$ at applied voltage of 0.5 V.

• Clean Technology
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• v.21 no.4
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• pp.248-256
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• 2015

MnO₂ was prepared by a hydrothermal process method in the range of 120-200 ℃ and 0.5-5 h, calcined at 300 ℃ after induction of precipitation using KMnO₄ and MnCl₂･4H₂O, and its catalytic activity was compared for CO oxidation. The catalysts were characterized using by X-ray diffraction, N₂-sorption, scanning electron microscopy, and temperature programmed reduction of H₂ or CO. The crystalline structure of pure α-MnO₂ or hybrid α/β-MnO₂ was controlled by the preparation conditions. The pure α-MnO₂ showed better catalytic activity and thermal stability than hybrid α/β-MnO₂. Especially, α-MnO₂ prepared at 150 ℃ for 1 h has the highest specific surface area 214 m² g^-1, reducibility and labile lattice oxygen species analyzed by H₂, CO-TPR, respectively. It also showed the best CO oxidation activity in both conditions of temperature programmed and isothermal reaction. The results came from the physicochemical properties of catalysts like the crystalline structure, specific surface area, reducibility and lattice oxygen species, and which are correlated with catalytic performance.

• Journal of the Korean Magnetics Society
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• v.22 no.3
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• pp.79-84
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• 2012

Nano-magnetic materials such as iron-nitrides have been actively studied as an alternative to the application of high density, high performance needs for next generation information storage and also alternative to the rare earth and neodymium magnet. $Fe_4N$ is the basic materials for magnetic storage media and is one of the important magnetic materials in focus because of its higher magnetic recording density and chemical stability. Single phase ${\gamma}^{\prime}-Fe_4N$ nanoparticles have been prepared by a PAD (Plasma Arc Discharge) method and nitriding in a $NH_3-H_2$ mixed gases at temperature, $400^{\circ}C$ for 4 hrs. Also $Fe_{17}Sm_2N_x$ powders were synthesized by nitriding after reduction/diffusion of $Fe_{17}Sm_2$ to compare the magnetic properties with nano-sized $Fe_4N$ particles. The saturation magnetization of $Fe_4N$ and $Fe_{17}Sm_2N_x$ were 149 and 117 emu/g, respectively, but the coercive force was considerably smaller than that of bulk or acicular $Fe_4N$.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.213-218
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• 1991

Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at $25^{\circ}C$. From the results, a first order reaction relationship was found between salt permeated into the radish and time during brining in $5{\sim}10%$ NaCl solution. Addition of 0.05M KCl into 15% NaCl brining solution or microwave heating of salted radish for 3 minutes showed a little decreasing effect on Kakdugi fermentation rate while beating for 1 or 2 minuted resulted a rather increase. When three different salt mixtures in the concentration range of $0.001{\sim}0.01\;M$ were added into half fermented Kakdugi(appr. pH 4.4), the fermentation was greatly controlled based on pH change. Among the salt mixtures, mixture III$(Na_2HPO_4,\;Na_2PO_4,\;NaNO_2,\;Ca\;EDTA,\;Sod.\;citrate)$ showed a most significant effect where the time required to reach pH 4.0 after addition was extended by more than 6 folds when it was compared to the control method.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.539-542
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• 1990

The effects of immersion temperature $(20,\;40\;and\;60^{\circ}C)$ and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at $50^{\circ}C$ of air temperature (O.D.=0.071) were $60^{\circ}C$ of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at $50^{\circ}C$ Pyruvic acid contents of dried onions at $50^{\circ}C$ of air temperature were maximized $(39.85{\mu}mole/g\;onion\;solid)$ at $60^{\circ}C$ of immersion temperature and 12 min of immersion time compared to control $(24.08{\mu}mole/g\;onion\;solid)$ of air dehydration at $50^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1221-1226
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• 2003

High hydrostatic Pressure was applied to Foxtail Millet Yakju to investigate the effects of high pressure on inactivation of microorganisms and enzymes. Total bacteria, lactic acid bacteria and yeast in untreated Yakju were $1.5{\times}$10$^4$,1.9${\times}$10$^4$ and 1.4${\times}$10$^4$ CFU/mL, respectively. Total bacterial count was reduced to 4.1${\times}$l0$^2$ CFU/mL, while lactic acid bacteria and yeast were sterilized completely in Yakju heated at $65^{\circ}C$ for 15 min. Lactic acid bacteria and yeast decreased greatly with the increase of treatment pressure, and were sterilized completely in Yakju treated at more than 300 ㎫ for 10 min/$25^{\circ}C$. Total bacteria were not completely sterilized with pressurization of even 600 ㎫ at room temperature and reduced to 2 log cycle even at $65^{\circ}C$. Total bacteria decreased by 2∼3 log cycle with the increase of treatment time from 10 to 60 min at $25^{\circ}C$/300 ㎫. Pressurization of Yakju caused a partial inactivation of $\alpha$ -amylase and glucosamylase, and the activities of $\alpha$ -amylase and glucoamylase decreased by 18.1% and 21.1%, respectively at $25^{\circ}C$/600 ㎫/10 min. Activities of $\alpha$ -amylase and glucoamylase decreased with the increase of temperature, and 22.2% and 32.1% of the original activity were remained with the treatment at $65^{\circ}C$/300 ㎫/10 min, respectively. Enzyme activities decreased slightly with the increase of treatment time at $65^{\circ}C$/300 ㎫.