• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.793-799
• /
• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• Proceedings of the Korean Institute of Industrial Safety Conference
• /
• 2000.06a
• /
• pp.140-143
• /
• 2000

연소특성은 인화성용제들(석유류 및 알코올류 등)의 취급, 저장, 수송에서 포함되어 있는 잠재 위험성을 평가할 때 고려된다. 여러 연소특성 가운데 폭발한계 (explosive limits)는 가연성물질(가스 및 증기)을 다루는 공정 설계 시 고려해야 할 중요한 변수로써, 발화원이 존재할 때 가연성가스와 옹기가 혼합하여 일정농도범위 내에서만 연소가 이루어지는 혼합범위를 말한다. (중략)

• Journal of the Korean Ceramic Society
• /
• v.52 no.1
• /
• pp.33-40
• /
• 2015

Onggi, described as a 'breathing' type of pottery' has significantly influenced the traditional food culture of Korea. It is known that Onggi is an optimal type of storage for fermented foods such as soy sauce, salted seafood, and Kimchi, as air or liquid can penetrate through the body of this material. These foods gain flavor due to the breeding of aerobic bacteria at the beginning of the fermentation process. In this study, Onggi materials from five regions, Gangjin, Yeoju, Ulsan, Yesan, and Jeju, were collected and analyzed to determine their chemical and physical properties before and after sintering. The differences in the raw materials of other mining regions are examined in terms of their chemical and mineralogical compositions, specific surface area, particle size, and particle distribution. Among them, the Gangjin raw material has the greatest mean particle size of $92.29{\mu}m$, as well as the widest particle size distribution. Differences in the levels of $SiO_2$ and $Fe_2O_3$ are shown among Onggi raw materials. However, the crystalline phases formed after sintering are identical, except for the Jeju samples. At all sintering temperatures tested here, Gangjin Onggi showed the greatest porosity, leading to complete air permeation through the body within 90 minutes. These results taken together indicate that air permeation is strongly related to the pore structures in the Onggi body. This is assumed to affect the fermentation behavior.

• Journal of the Korean Ceramic Society
• /
• v.51 no.1
• /
• pp.11-18
• /
• 2014

Onggi, which is described as a breathing pottery, has strongly influenced the traditional food culture in Korea. In this study Onggi is compared to porcelains including celadon and white porcelain to analyze the sources of pore formation. The differences in starting materials are examined for chemical and mineralogical compositions, particle size and distribution. The gas permeability of the fired samples is correlated to the matrix microstructure. The broad particle size distribution and high iron oxide content of Onggi are revealed as the major cause for the pore formation. Open pores are formed with large particles in the Onggi body while closed pores have a high iron oxide concentration. The Onggi body with increased open pores leads to the high gas permeability.

• Journal of Food Hygiene and Safety
• /
• v.35 no.1
• /
• pp.23-30
• /
• 2020

This study investigated the migration levels of lead (Pb), cadmium (Cd), and arsenic (As) from food contact articles (glassware, ceramics, enamelware, and earthenware) into a food stimulant (4% v/v, acetic acid). Migration tests were performed at 25℃ for 24 h and all analyses were performed using Inductively-Coupled Plasma Mass Spectrometry (ICP-MS). The method was validated by linearity of calibration curves, limit of detection (LOD), limit of quantification (LOQ), recovery, precision, and uncertainty. In glassware, the migration concentrations ranged from not-detected (N.D.) to 752.21 ㎍/L and N.D. to 1.99 ㎍/L for Pb and Cd, respectively. In ceramics, the migration concentrations ranged from N.D. to 1,955.86 ㎍/L, N.D. to 74.06 ㎍/L, and N.D. to 302.40 ㎍/L for Pb, Cd, and As, respectively. In enamelware, the migration concentrations ranged from N.D. to 4.48 ㎍/L, N.D. to 7.00 ㎍/L, and N.D. to 52.00 ㎍/L for Pb, Cd, and Sb, respectively. In earthenware, the migration concentrations ranged from N.D. to 13.68 ㎍/L, N.D. to 0.04 ㎍/L, and N.D. to 6.71 ㎍/L for Pb, Cd, and As, respectively. All results were below the migration limits of Korea standards and specifications for food utensils, containers, and packages.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.4
• /
• pp.269-279
• /
• 2002

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned fur heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.eksangban.

• Geotechnical Engineering
• /
• v.14 no.5
• /
• pp.77-88
• /
• 1998

This study discusses the engineering characteristics and distribution of marine clay in Pohang by providing evidence that Pohang area has been upheaving in connection with the changes of sea level and geographical development in the Babt Coast. It is estimated that the sea level of the East Coast about 10,000 years ago had been 25 meters below than that of the present. The corroborative fact is that the marine clay deposited below the sea level due to the changes of the crust in Pohang is usually found above the sea level. Judging from their OCR values of leas than 0.77 and Bu/po'ratio of less than 0.14 at the depth of 7.8 meters below the ground level, marine clays of Dohu 1-dong and Jangsung-dong in Pohang City are presumed to be in a state of underconsolidation. However, more sophisticated measures and analysis are needed to prove it.

• Journal of the Korean Ceramic Society
• /
• v.51 no.4
• /
• pp.332-336
• /
• 2014

A non-electric water purification system using the Korean traditional ceramic ware Onggi, was demonstrated as an appropriate technology to solve water shortages in under developed regions. Generally, Onggi is produced using large size raw materials that are sintered at low temperature, resulting in a porous body that shows air and water permeability. An Onggi filter was prepared using a spinning wheel with the addition of rice bran to the body to increase porosity. The porosity of the obtained Onggi filter was 25.1%; the water permeability was 85.1 $L/m^2h$. Turbidity and TDS of the purified water using Onggi filter were decreased by 97.7% and 29.1%, respectively.

• FLOWER RESEARCH JOURNAL
• /
• v.16 no.3
• /
• pp.186-195
• /
• 2008

This works were developed for showing the diversity in natural and unnatural compositions. Floral designs works were created by using potted plant. Structures of spherical, cylindrical, pyramidal, and parasol type were constructed ahead of decoration with potted plants. Containers made of transparent umbrella, pottery, jute, etc. were used for planting plants. Novel ideas to decorate uncomfortable spaces were presented. As appreciation period of potted plants is long, it is expected that the designs and works using potted plants will be suitably utilized in various space.

• The Journal of the Korea Contents Association
• /
• v.17 no.10
• /
• pp.636-646
• /
• 2017

This thesis aims to create a new technique by applying traditional ceramics technique. As a matter of fact, on the toremi plate of the sieve-frame skein technique, the weld on which various patterns are squeezed, is attached to the cylinder made of clay on the spinning wheel. And it is the concept that maximizes aesthetic beauty by expressing distorted pattern and free dismantling of existing pattern by pushing it out from inside by the turn of electric spinning wheel for the first time.The main point of view of this aesthetic source is that most of the surface of the ceramics is a spherical curved surface and looks distorted like an indicator drawn on a globe. The researcher created a dynamic and humorous technique of expression through the free dismantling of the squashed shapes and the distorted patterns and called it the bating sealing weld outer wall extension technique.