• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.306-312
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• 1995

In order to know properties in rice starch during storage of rice, rice starch from stored rice(stored at $5^{\circ}C$, R.H. 65% and $30^{\circ}C$, R.H. 85%, for 16 weeks) used in this experiment. Water binding capacity of rice starch increased for 8 weeks, and then it decreased. As the storage period took longer, swelling power and solubility, optical transmittance, blue value, total amylose content and soluble amylose content decreased. For the same periods, changes in rice starch from stored rice$(30^{\circ}C$, R.H. 85%) were made more than those in rice starch at $5^{\circ}C$, R.H. 65%. The granule shape of rice starch, irrespective of storage periods and conditions, didn't make a significant difference. The relative crystallinity of the rice starch by X-ray diffraction didn't distinctly changed till the second week. But, at the fourth week, that by X-ray diffraction significantly decreased, and then slightly decreased. As the storage period took longer, gelatinization temperature, melting temperature and melting enthalpy measured by DSC got higher, but gelatinization enthalpy got lower. For the same storage period, gelatinization temperature, melting temperature, gelatinization enthalpy and melting enthalpy of rice starch stored at $30^{\circ}C$, R.H. 85% made changes more than those of rice starch stored at $5^{\circ}C$, R.H. 65% did.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.243-251
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• 2010

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

• Korean journal of applied entomology
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• v.58 no.2
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• pp.151-157
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• 2019

It was available to store both nymphs and adults of Geocoris pallidipennis at $5^{\circ}C$ for 3 weeks without negative effects on their survival, fecundity, and Bemisia tabaci predation. Fecundities of G. pallidipennis showed the tendency to be decreased with increasing cold storage duration, but up to 4 weeks, storage at $5^{\circ}C$ didn't affect their fecundity. When Micromus angulatus adults were stored at $5^{\circ}C$ with honey solution as preys, it was possible to store up to 140 days showing approximately 50% of cumulative survival, but over 2 week cold storage was not suitable for their fecundity. With the increase of cold storage duration, the aphid predation by M. angulatus decreased, but it could be possible to cold store until 5 weeks without any significant effect on their aphid predation. Thus, short term cold storage of G. pallidipennis and M. angulatus could be useful for inundative biological strategies.

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.186-198
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• 1990

인간 소뇌의 구조와 기능을 간략하게 수학적으로 모델링하여 입력에 따른 시스템의 적정 출력을 학습에 의한 적응 제어 방식으로 추출해 내는 소뇌모델 대수제어기(CMAC : Cerebellar Model Arithmetic Controller)가 제안되었다. 본 논문에서는 연구개발된 기존 신경회로망과의 비교 분석에 의거하여, 소뇌모델 대수제어기 대신 네트의 특성에 따라 소뇌모델 선형조합 신경망(CMLAN : Cerebellum Model Linear Associator Network)이라 하였다. 소뇌모델 선형조합 신경망은 시스템의 제어 함수치를 결정하는 데 있어, 기존의 제어방식이 시스템의 모델링을 기초로 하여 알고리즘에 의한 수치해석적 또는 분석적 기법으로 모델 해를 산출하는 것과 달리, 학습을 통하여 저장되는 분산기억 소자들의 함수치를 선형적으로 조합함으로써 시스템의 입출력을 결정한다. 분산기억 소자로의 함수치 산정 및 저장은 소뇌모델 선형조합 신경망이 갖는 고유의 구조적 상태공간 매핑(State Space Mapping)과 델타규칙(Delta Rule)에 의거한 시스템의 입출력 상태함수의 학습으로써 수행된다. 본 논문을 통하여 소뇌모델 선형조합신경망의 구조적 특성, 학습 성질과 상태공간 설정 및 시스템의 수렴성을 규명하였다. 또한 기존의 최대 편차수정 학습 알고리즘이 갖는 비능률성 및 적용 제한성을 극복한 효율적 학습 알고리즘들을 제시하였다. 언급한 신경망의 특성 및 제안된 학습 알고리즘들의 능률성을 다양한 학습이득(Learning Gain)하에서 비선형 함수를 컴퓨터로 모의 시험하여 예시하였다.

• Food Science and Preservation
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• v.10 no.4
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• pp.565-568
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• 2003

The antibacterial activity for S. mutans by using 5 kinds of vinegar was researched. As a result it was the highest at persimmon vinegar and then grape, apple, high calcium brown rice, brown rice vinegar in order. The antibacterial effect was shown at 1.5% of persimmon vinegar concentration and the growth was fully repressed at 4% of concentration. As an observation result with a transmission electron microscope(TEM), the growth was obstructed by destroying the cell wall and the cytoplasmic membrane. As a research result of the total phenol contents for each vinegar, the persimmon vinegar was the highest as 237.49 mg% and the antibacterial activity was increased when the total phenol contents were high.

• Food Science and Preservation
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• v.19 no.3
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• pp.438-442
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• 2012

To prepare calcium-binding peptides as calcium supplement, barley proteins were hydrolyzed using Flavourzyme for 18 h and the hydrolysates were ultra-filtered under 3 kDa as a molecular weight. The resultant filtered peptides were fractionated using ion exchange and normal-phase high performance liquid chromatography. Then each fraction that was obtained was determined for its calcium-binding activity to isolate the calcium-binding peptides. As a result, the highest calcium-binding peptide fraction was obtained, and the results suggest that barley protein hydrolysates can be used as a calcium supplement.

• Korean Journal of Organic Agriculture
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• v.8 no.3
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• pp.121-130
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• 2000

In order to screen the antagonistic bacteria which inhibit the growth of the plant pathogen, Penicillum expansum, we isolated an effective bacterial strain and investigated into the antifungal activity of the antagonist and it's identification. The eleven strains of bacteria which strongly inhibited P. expansum were isolated from the nature, and the best antagonistic bacterial strain designated as KB22, was selected. The antagonistic strain KB22 was identified to be the genus Bacillus subtilis based on morphological and biochemical characterization, The KB22 showed 55.9% of antifungal activity against the growth of P. erpansum. By the treatment of the culture broth and the heat treated culture filtrate of it, the B. subtilis KB22 showed 90% and 15% of antifungal activity, respectively.

• Journal of Life Science
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• v.21 no.12
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• pp.1732-1739
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• 2011

This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at $3^{\circ}C$ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The $a^*$ value tended to decrease with longer storage period (p<0.05). The $L^*$ and $a^*$ value of T3 had the lowest value among the samples, the $b^*$ value T2 and T3 were higher than those of T0 and T1 (p<0.05). Water holding capacity decreased with longer storage period (p<0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p<0.05). The pH creased with longer storage period (p<0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 mg MA/kg, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.276-283
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• 2006

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).