• Membrane Journal
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• v.18 no.2
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• pp.157-167
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• 2008

Removal of organic substances and taste/odor control are ones of the main issues in water supply, resulting in introduction of advanced processes such as ozon/GAC, or PAC. However, raw water quality deteriorates, new pollutants advent, so water quality is not acceptable enough even with those existing advanced processes. In this paper, a new advanced water treatment process using PAC slurry blanket, where PAC particles stay in the basin as slurry blanket, coupled with submerged membranes is introduced. A pilot plant $(80m^3/day)$ was installed to assess the performance of this new process using actual raw water, and DOC was removed higher than 90% in the beginning and $70{\sim}80%$ afterwards, while 2-MIB and geosmin were removed completely. This new process still requires future study on process optimization and long-term assessment, however it seems highly possible to countermeasure as a new advanced process with high removal efficiency.

• Journal of Nutrition and Health
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• v.16 no.4
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• pp.281-286
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• 1983

The interactions of phytic acid with protein and minerals has been blamed to decrease the bioavailability of protein and minerals in soybean products. Tempeh, the traditional Infonesian fermented soybean product, was prepared to investigate the changes of phytic acid contents nesian fermented soybean product, was prepared to investigate the changes of phytic acid contents and its interactions with protein and minerals in the fermentation. The acceptability of tempeh were also studied by conducting sersory evaluation. 1) Phytic acid contents of cooked soybeans and of tempch were significantly lower than that of raw soybeans, indicating that cooking and fermentation resulted in the decrease in phytic acid content of soybeans. In tempeh the fraction of phytic acid retained after ultrafiltration was significantly lower than that in raw soybeans. 2) The total protein contents were not significantly different between raw soybeans and tempeh. Phytic acid contents per gram of protein retained ultrafiltration were significantly higher in raw soybeans than in tempeh. This result is interpreted as that raw soybeans contain higher amounts of phytic acid- protein complexes than tempeh. 3) Both of calcium and zinc contents were not significantly different among raw, cooked soybeans and tempeh. However, the retained Ca and Zn fraction after ultrafiltration were significantly lower in tempeh comparing with that in raw soybeans. Lower retention of Ca and Zn after ultrafiltration in tempeh may be the result of lower phytate content of tempeh, thereby less chance of forming mineral- phytate complexes. 4) Tempeh received the sensory evaluation scores between good and fair and the addition of garlic to tempeh significantly improved the odor, general desirability and total score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.235-243
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $45{\sim}70%$, pectin $0.5{\sim}2.0.%$, citric acid $0.2{\sim}0.5%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.186-191
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• 1985

The effect of gamma irradiation on the physicochemical properties of chicken meat and its sensory quality were investigated during 41 days of storage at 3 to $4^{\circ}C$ following irradiation of 5 to 10 kGy. Immediately after irradiation, the water holding capacity of chicken meat decreased slightly with the increase of irradiation dose, whereas during storage, the water holding capacity of irradiated groups was superior to that of the nonirradiated ones. With increasing the irradiation dose and storage time, the TBA values of irradiated groups were higher than those of nonirradiated ones. The volatile basic nitrogen content of nonirradiated group markedly increased over 20mg% by microbial spoilage from the 10th day of storage, however, the irradiated groups of over 8 kGy showed only the 16 to 18mg% until 41 days of storage. The irradiated groups had a slight irradiation-odour that dissipated during up to 3 days of storage, and also they showed a slight pink discoloration in the carcasses and this tendency was much more pronounced with increasing irradiation dose. The nonirradiated group gave off an off-odour due to the spoilage around 5 to 7 days of storage and showed a change in meat appearance, while the irradiated groups of over 5 kGy maintained a fresh state during the 25 to 30 days of storage.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.591-596
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• 2022

Various COVID-19 quarantine guidelines and measures are being taken by country at the WHO, but the number of confirmed cases has not decreased significantly. In order to prevent the inflow and outflow of COVID-19 through individual droplets, it is mandatory to wear a mask anytime, anywhere. However, as virus bacteria entering the mask amplify, it pollutes the mask and causes a disgusting smell. In this paper, a new method of preventing the spread of COVID-19 was proposed by sterilizing the mask with a dental gait spray introduced into the mask that has been used for a long time. Dental gargle water is usually produced by electrolysis of tap water, and the unstable ion water (HOCl) dissolved in water penetrates the cell barrier of various viruses and fails to act in its nucleus, causing water to self-purify. As a result of the experiment, when the mask used for a long time was washed with gargle water spray, the washed mask was dried after 10 minutes, and the smell of virus droplets or saliva almost disappeared. In particular, as a result of MOS testing the fit of the subjects who participated in the mask cleaning, it was excellent at 4.4 on average. Therefore, the mask was disposable, but if the spray was washed in the proposed method more than twice a day, the mask could be used in a comfortable state for more than a week.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.333-340
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• 1998

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.207-218
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• 2005

In room temperature, Kimchi becomes acidified and a little decayed, scenting a bad smell, and It couldn't be well kept. But if it should be made into a pill, it could be preserved for a long time for marketing, with nutrition highly concentrated as well as with no scent. Therefore, making Kimchi into a pill needs drying. When dried Kimchi, lactic acid and fragrant ingredient will vanish along with volatilization. The cyclodextrin(CD) as a stabilizer shows that the protecting rate of volatility of lactic acid in Kimchi is higher before than that of after fermentation, and it is higher at the addition $2\%\;than\;of\;1\%$ in case of Kimchi with CD. But it doesn't give much effect on total sugar, reducing sugar, protein and amino acid. Evaporation rate of lactic acid is the least in freeze dry, and natural dry, heat dry come next, respectively. In heat dry, if dried at more than $60^{\circ}C$ for a long time, Kimchi exudes boiling and scorched scent, causing bitter taste. The result of HPLC with superose 12 column at 280nm and 210nm shows that place and amount of main peak is almost the same, but the distribution of other peaks are different, with the revelation of various peaks like peptide and amino acid. The Kimchi pill made by the addition of $1\%$ CD shows that concentration is eight times higher than general Kimchi, total sugar is $14.4\%$, reducing sugar is $8.8\%$, protein is $4.8\%$, amino acid is $2.4\%$, and other contents are $74.4\%$, acidity is 32.8, and pH is 3.5 each. The result of letting 20 people with obesity, 20 patients with constipation have 30 pills(total weight 30g) three times a day for 60 days reveals they lost $2.29\%$ in weight on the average, and 7 among 20 were all relieved in constipation, and 8 responded that they experienced its efficacy.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.394-399
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• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.39-43
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• 1997

Toha-jeod was manufactured by seven methods ; low salt group (L:15% sodium chloride), high salt g group (H:23% sodium chloride), 50% conventional soybean sauce group (S), low salt group containing 2% w wheat bran (W2%-L), high saIt group containing 2% wheat bran (W2%-H),high salt group containing 2% wheat bran (W2%-H), high salt group containing 4% wheat bran (W4%-H). After these seven groups were refrigerated at $4{\pm}1^{\circ}C$, they were sampled at intervals of three months and analyzed functional components. The free amino acid in Toha-jeod which are omitine, glutamic acid, leucine, alanine, lysine and valine increased gradually up to six months of fermentation and decreased by nine months. Conventional soybean sauce group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nueletides. ATP was not detected, IMP and inosine had disapapted after the six months fermentation. Polyene fatty acids and n-3 fatty acids were decreased and s saturated fatty acids were not altered in the group containing wheat bran during fermentation. In the Hunter values, the group containing wheat bran and high salt group showed lower level than the group n not containing wheat bran and low salt group. Redness indicating the value of Toha-jeod increased as Toha-jeod was fermentated. Low salt group and conventional soybean sauce group were superior to other groups in the extent of redness. As the fermentation of Toha-jeod progressed for a long time, molecular weight distribution tended to become less molecular and the formation of chitin oligosaccharides was increased significantly. After nine months of fermentation, 24.75% chitin oligosaccharides [($GlcNAd_4$ ~ ($GlcNAd_8$, M.W. 823~1789] were created in the high salt group containing 2% wheat bran. [($GlcNAd_6$. M.W. 1236J , that is NACOS-6, which was reported as an antitumor activity material, was present in 4.01~4.37% of total Toha chitin content. 66.30% chitin oligosaccharides were created in conventional soybean sauce.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.