• Journal of Bio-Environment Control
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• v.22 no.4
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• pp.427-431
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• 2013

Paprika fruits should be stored and distributed at above $7^{\circ}C$ to prevent chilling injury but the small amount of paprika that transports with other horticultural products in refrigerated container by ship usually stored less than $5^{\circ}C$ for other products. In this case, paprika fruits cannot help exposing chilling temperature, so that the paprika must be lost marketable value during a long period of transfer. This study was conducted to compare the alleviated effects of high $CO_2$ treatment (passive MAP), heat (hot water dipping), and UVc treatment on chilling injury of paprika fruits due to low temperature storage, and also to decide if these treatments can be used for transporting under $5^{\circ}C$. After each treatment the paprika were put in the low temperature storage ($4^{\circ}C$) for 20 days and afterwards change the in room temperature ($20^{\circ}C$) for 5 days. The fresh weight loss of all the treatments except the high $CO_2$ treatment showed around 7~12% after 25 days of storage and the ethylene concentration showed periodical increases and decreases as around 3 ${\mu}l/l$. The $CO_2$ concentration was rapidly increased 33% carbon dioxide in high $CO_2$ treatment during room temperature storage after cold storage for 20 days. The firmness which is key quality characteristics during storage and is decreasing caused by chilling injury was not significantly different among all treatments. However, the firmness of stored paprika was maintained highest in the treated with hot water dipping. Therefore, HWD and UVc treatment that showed 60% of electrolyte leakage in the $4^{\circ}C$ control (chilling injury control) and similar level with the $7^{\circ}C$ control (non-chilling injury control) would be effective to alleviate chilling injury in the stored paprika.

• Horticultural Science & Technology
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• v.35 no.4
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• pp.456-464
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• 2017

We examined the effect of nutrient solution concentration in the second half of growing period on the pre- and postharvest characteristics of two leaf lettuce cultivars, 'Geokchima' and 'Cheongchima'. Plants were grown hydroponically in a deep flow technique (DFT) system at different concentrations of National Horticulture Research Institute hydroponic nutrient solution: 1/2 strength (S), 1S, 2S, and 4S. Lettuce leaf growth, number of leaves, and shoot fresh weight of both cultivars were greatest in plants grown in the 1S treatment. Compared to other treatments, pigment and nutrient ion contents were greater in the 4S treatment. Growth of lettuce was greatest in the 1S treatment, and decreased at higher or lower concentrations of nutrient solution. However, postharvest characteristics such as fresh weight loss, leaf chlorophyll level, and external appearance were better in both cultivars when grown in 2S solution. Variations in weight loss and SPAD values were smallest in the 2S treatment. These results show that the optimal nutrient concentration for growth does not necessarily provide the optimal postharvest storability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.140-148
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• 1994

Indentification of IMP was carried out and changes in ATP breakdown products during storage at $0^{\circ}C\;ad\;20^{\circ}C$ were investigated in the muscles of ascidian Halocynthia roretzi. For identifying IMP, the ion-exchange column chromatographic method was applied to the perchloric acid extract of the muscle of cultured ascidian collected at the southern coast near Chungmu of Korea in April 1989. The IMP of sample was eluted a little earlier than that of the reference standard, but absorption spectra of both fractions agreed each other. In addition, both fractions gave the identical retention time of HPLC. These results reconfirmed that the ascidian muscle did contain IMP, indicating that ATP was degraded through IMP breakdown pathway, such as $ATP{\to}ADP{\to}AMP{\to}IMP{\to}Ino{\to}Hyp$. Ado was detected in some samples and IMP was detected throughout the experimental periods at both temperatures, but their levels were always very low; they did not increase significantly even when the decreasing rate of AMP was very rapid and concomitant remarkable increase in Ino were observed at the early stage of storage. Those changes in ATP suggest that AMP deaminase activity was present in the ascidian muscle, though it was very low. The main breakdwon pathway of ATP was assumed to be $ATP{\to}ADP{\to}AMP{\to}Ado{\to}Ino{\to}Hyp$. In conclusion, there were two breakdown pathways of ATP in the muscle of ascidian as was the case for the muscle of many marine crustaceans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.460-468
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• 2011

We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

• Journal of the Korean Institute of Gas
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• v.18 no.2
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• pp.73-80
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• 2014

The objective of this paper is to assess the service life and retrain methods of specimens, which were subjected to carbonation attack, obtained from mix proportion of Sam-cheok LNG storage tank under construction. As the results, accelerated-carbonation penetration depths of 7, 28, 56 ages indicated 4.45, 9.19, 13.37mm, and even considering for cover depths of steel of LNG storage tank under real operation, it was enough. In addition, with carbonation velocity coefficient calculated by carbonation penetration depths, the service life to design cover depth(70, 80, 90, 100mm) of PC outer tank of LNG storage tank was 779, 1017, 1287, 1589 years and 466, 609, 771, 951 years, respectively, considering the $CO_2$ concentration in air which account for the 0.03% and 0.05%. Also, the restrain methods to carbonation attack were feasible through controlling the factors affecting the changes of hydration products such as $Ca(OH)_2$, ion composition in pore solution and matter mobility of organization structures within hardened concrete.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.568-574
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• 2020

Recently, the installation of energy storage systems (ESSs) that have a range of functions, such as power stabilization of renewable energy sources, demand control, and frequency regulation, has been increasing annually. On the other hand, since the fire accident of ESS occurred at Gochang Power Test Center in August 2017, 29 fire accidents with significant property losses have occurred, including the Gyeongsan substation and Kunsan PV power plant. Because these fire accidents of ESS are arisen regardless of the season and capacity of ESS, an analysis of the fault characteristics in ESS is required to confirm the causes of the fire accidents accurately and ensure the safety of the ESS. This paper proposes the modeling of ESS using PSCAD/EMTDC S/W to identify the fault characteristics and ensure the safety of the ESS. From the simulation results of fault characteristics based on various scenarios, it is clear that the insulation of ESS may be breakdown due to the largely occurring CMV (common mode voltage). Furthermore, the CMV between the PCS and battery can be reduced, and the insulation breakdown of ESS can be prevented if an SPD (surge protect device) is installed in the battery and PCS sides, respectively.

• Food Science and Preservation
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• v.12 no.5
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• pp.489-495
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• 2005

Polyphenol oxidase (PPO) from Burdock (Arctium lappa L.) was purified and characterized. Purification of polyphenol oxidase was achieved by ammonium sulfate precipitation, Phenyl-sepharose CL-4B hydrophobic chromatography and Sephadex G-100 gel filtration chromatography. The molecular mass of the purified PPO was estimated to be 30 kDa by SDS polyacrylamide gel electrophoresis. In a substrate specificity, maximum activity was achieved with chlorogenic acid, followed by catechol and catechin. Whereas, there was low activity with hydroquinic acid, resorcinol or tyrosine. The optimum pH and temperature for enzyme activity were 7.0 and 35$\circC$ with catechol, respectively. The enzyme was most stable at pH 7.0 while unstable at acidic and alkaline pH. The enzyme was stable when heated to 40$\circC$. But heating at 50$\circC$ for more than 30 min caused 50% loss of activity. Ascorbic acid, L-cystein and $Cu^{2+}$ inhibited the activity of pholyphenol oxidase.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.22 no.3
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• pp.147-151
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• 2012

Carbon dioxide ($CO_2$) could be stored in the form of Ca and Mg compounds including alkaline earth metal by carbonation. The possibility of $CO_2$ storage was tested by using desulfurized ash from fluidized bed type boiler as raw material. Autoclave was used for maintaining the reaction pressure and temperature for the carbonation. The analysis of weight change rate, XRD, and TG/DTA proved that more than 15 % of carbonation rate was obtained under 10 $kgf/cm^2$ and $120^{\circ}C$-10 min.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1169-1178
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• 1998

This study was performed to purify fig pectinesterase(F-PE) and characterize its in situ activity. Three kinds of F-PE were partially separated by using ammonium sulfate fractionation, Q-Sepharose column, CM-cation exchanger column chromatography, and HPLC. One of those was anionic protein and the others were cationic proteins. All of them had approximate molecular weight of 27,000 and lost rapidly their activity during storage. Therefore alternative crude enzyme was prepared by suspending the freeze dried and milled fig powder in 0.1 M NaCl at pH 7.5. F-PE had the optimum pH of 8.5, the optimum temperature of $50^{\circ}C$ with activation energy of 7,671 cal $mol^{-1}K^{-1}$ and stability up to $55^{\circ}C$ with 10 minutes heating. Optimum activity was obtained in $0.2{\sim}0.4$ M NaCl with optimum solubility at above 0.8 M NaCl.