• Food Science and Preservation
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• v.23 no.7
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• pp.939-944
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• 2016

The aim of this study was to establish an optimum blanching condition for outer cabbage leaves to increase utilization of the byproduct. Outer leaves of Kimchi cabbages were cut to size ($4{\times}4cm$) and blanched at 80, 90, $100^{\circ}C$ for 1, 3, and 5 min. Subsequently, weight loss, pH, total bacteria, coliform and texture properties were investigated. Sensory evaluation of a ready-to-cook soup prepared from blanched outer leaves was investigated to determine whether the quality of the blanched outer leaves was acceptable. Both weight loss and pH of outer leaves of Kimchi cabbage were increased by blanching. Compared to raw samples, total bacterial counts decreased and coliform bacteria were not detected. The hardness of raw leaf samples was $1.5kg{\cdot}force$ (N). Sample hardness was 18.7~21.7% lower after blanching for 3 min and 34.8~36.7% after blanching for 5 min. Sensory evaluation of outer leaves blanched at $100^{\circ}C$ for 5 min revealed significant differences from the other treatments (p<0.05). In addition, sensory evaluation scores for texture and appearance of outer leaves blanched at $100^{\circ}C$ for 3 min were higher than those for commercially available products. The results of this study indicate that blanching can be effective for developing a food product from the outer leaves of Kimchi cabbage.

• Food Science and Preservation
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• v.18 no.3
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• pp.288-293
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• 2011

This study investigated the changes in the quality of fresh-cut lotus roots that were treated with hot water. Lotus roots were purchased from Daegu, Korea. They were washed, peeled, and cut into lcm-thick slices with a ceramic knife. The peeled and sliced lotus roots were dipped for 45 sec in water at 30, 55, and $80^{\circ}C$. After they were air-dried at room temperature, the slices were packed in polyethylene films and stored at $4^{\circ}C$ for 12 d. Then the changes in the weight loss, color, total viable cell, and sensory characteristics were measured. Generally, the weight loss of the lotus roots that were treated with hot water slightly increased. The application of the heat treatment delayed the browning of the lotus roots, especially the treatment with $55^{\circ}C$ hot water. The L and a values of the lotus roots that were treated with $80^{\circ}C$ hot water significantly increased during their storage, though. The heat treatment effectively inhibited the growth of microorganisms. The organoleptic quality of the lotus roots that were treated with $55^{\circ}C$ hot water was the best.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.368-377
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• 2021

Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.

• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Journal of the Korea Concrete Institute
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• v.19 no.6
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• pp.755-762
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• 2007

For the evaluation of the load carrying capacity of the deteriorated PSC I girder bridge in service load state and the verification of the grade to the reinforcement effect of actual bridge strengthened by external prestressing tendons, the field test using vehicles is applied widely. Because this teat was executed in elastic range, the investigation of the characteristics of behavior caused by live load is only available. And it is impossible to estimate load carrying capacity in limit state and nonlinear behavior after that a crack is appeared. In this study, the 27-year-old prestressed concrete girder bridge is used and various load tests are performed, so we evaluate the behavior characteristics of the bridge in service load state and ultimate load state, and estimate the load carrying capacity of bridge. In addition, the artificial damages are induced from cutting internal tendons, and external tendons is added to strengthen it as much as vanished internal tendons. Next we compare the damage state with the strengthening state. In case of the application of external prestressing method to PSC I girder bridge, the present experiment result may decide more exactly the load carrying capacity of actual bridge, the amount for reinforcement, and the standard of quality control etc. at reinforcement work.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.5
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• pp.187-192
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• 2011

Tilt angle of r-plane wafer is a one of the important factors related with the quality of the GaN epi, so the fine control of the tilt angle is important for the growing of high quality non-polar a-GaN epi. We prepared the R-plane sapphire wafers with slight tilt angles for nonpolar a-plane GaN. The target tilt angles of ${\alpha}$ and ${\beta}$ were 0, -0.1, -0.15, -0.2, -0.4, $-0.6^{\circ}$ and -0.1, 0, $0.1^{\circ}$, respectively. The tilt angles of sliced R-plane sapphire wafers were measured by x-ray and the statistical evaluation of reliability of tilt angles of wafers were performed. The tolerance of the tilt angle was ${\pm}0.03^{\circ}$. R-plane sapphire wafers have relatively large distributions of BOW and TTV data than c-plane sapphire wafers due to the large anisotropy of R-plane. As the tilt angle ${\alpha}$ was increased from -0.1 to $-0.6^{\circ}$, the step widths and heights were decreased from 156 nm to 26 nm and 0.4 nm to 0.2 nm, respectively. The growth and qualities of GaN epi seems to be largely affected by the change of step structure of R-plane sapphire wafers with tilt angle.

• Korean Journal of Construction Engineering and Management
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• v.19 no.2
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• pp.117-125
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• 2018

The primary objectives of this study are to develop a detail design of automated PHC pile head cutting machine and structural stability analysis of detail design that improves the conventional head cutting work in safety, quality, and productivity. For this, the following research works are conducted sequentially; 1)literature review and field study, 2)expert survey and interview, 3)selection of core technology using AHP analysis, 4)deduction of detail design 5) verification of structural stability. As an outcome, it is analyzed that gripper and gripper bearing shaft are structurally stable. Their maximum stresses are shown as 15.93%, 10.58% compared to their yield strength respectively. The results of detail design and structural stability analysis in this study will be utilized for the actual development of the automated PHC pile cutting machine prototype.

• Journal of Ginseng Research
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• v.32 no.4
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• pp.332-336
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• 2008

Red ginseng is classified according to outer form and the quality of internal tissue, and red ginseng below third grade can't be sold. Also there are many differences in price according to grade. So if inferior Red ginseng is sold, economic loss and claim take place. This research is done conducted to investigate the possibility of the non-destruction internal tissue investigation of red ginseng. It is observed and compared that MR image after getting MR image agrees with real cutting side in 10-13% water content of red ginseng. The MR image can be obtained to see the internal section of red ginseng with equal condition of time, temperature and slice thickness in spin echo pulse sequence. The MR signal of red ginseng is very weak, because it contains low water density. So it takes about 30 minutes with the measurement of single point image (SPI). But the suitable time to distinguish internal tissues is about 9 seconds in TE (Echo Time) 2.23 ms, TR (Repetition Time) 150ms. The image to discriminate internal tissues in 9 seconds can be obtained when slice thickness is 10 mm with changes of 3, 5, 10 mm. The image obtained after 30 minutes' boiling of 55 degrees has clearer image than that of normal temperature. It is thought that MR signal is stronger through active motion of water particles as temperature increases. With this method MR image of red ginseng can be obtained and characteristics of internal tissues can be observed in such a short time.

• Food Science and Preservation
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• v.23 no.5
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• pp.623-630
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• 2016

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at $0^{\circ}C$ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, $50{\mu}m$) or in a polyethylene/polypropylene film (PE/PP, $100{\mu}m$) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and $10^{\circ}C$) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at $4^{\circ}C$ showed less aerobic and coliform bacterial population than those stored at $10^{\circ}C$ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (${\Delta}E$) of fresh-cut onions in PE/PP film stored at $10^{\circ}C$ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher $CO_2$ and less $O_2$ concentrations at $10^{\circ}C$ than those at $4^{\circ}C$. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at $4^{\circ}C$ could be effective to prolong the quality of fresh-cut onions up to 21 days.

• Food Engineering Progress
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• v.14 no.3
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• pp.193-201
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• 2010

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.