• Food Science and Preservation
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• v.17 no.6
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• pp.784-792
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• 2010

Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or $60^{\circ}C$ for different periods of time, minced, and stored at $10^{\circ}C$ for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The ${\Delta}E$ value of control samples reached 12.42, whereas that of treated samples (except when $45^{\circ}C$ was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at $50^{\circ}C$ and $60^{\circ}C$ ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at $50^{\circ}C$ for 60 min retained favorable quality characteristics for 9 days after storage.

• Food Science and Preservation
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• v.23 no.7
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• pp.995-1003
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• 2016

Ulmus pumila L. bark underwent distilled water extraction under three temperature condition ($4^{\circ}C$, room temperature, or $80^{\circ}C$) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE $b^*$ values were high in extracts prepared under high extraction temperature ($80^{\circ}C$) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ${\geq}450\;mg\;GAE/g$ TP content and ${\geq}80\;mg\;CE/g$ tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The $4^{\circ}C$ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the $80^{\circ}C$ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under $4^{\circ}C$ and room temperature extraction conditions.

• Journal of Life Science
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• v.19 no.7
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• pp.956-962
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• 2009

The aim of this study was to assess the effects of dentifrice-contatning grapefruit seed extract (GSE) and processed sulfur solution (PSS) on antimicrobial effects against oral pathogens. We first evaluated the antimicrobial effects of GSE and PSS against oral microbes: Streptococcus mutans (Sm), Prevotella intermedia (Pi), Porphyromonas gingivalis (Pg) and Candida albicans (Ca). When antimicrobial activity against Sm, Pi, Pg and Ca was tested, at 40 $\mu$l/disk, the inhibition zones of GSE were 11.0, 9.5, 8.0 and 9.0 mm, respectively. With the same method, the inhibition zones of PSS were 2.0, 3.5, 0.0 and 1.5 mm, respectively. In the micro broth dilution method, the MIC values of GSE against Sm, Pi, Pg and Ca were 0.24, 0.06, 0.10 and 15.63 $\mu$l/rnl, respectively. The MIC values of PSS were 0.12, 3.91,>125 and 7.81 $\mu$l/ml, respectively. When pH, refractive index, viscosity and color value of dentifrice-containing GSE and PSS were measured, there were no significant changes in these physical properties compared to the control samples. Antimicrobial activities of dentifrice products containing 0.5% GSE and 0.5% PSS against oral pathogens were 7.3, 4.3, 2.2 and 1.5 mm, respectively. According to these results, we conclude that there may be a role for GSE and PSS in the development of new oral supplies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.850-856
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• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.

• Korean Chemical Engineering Research
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• v.48 no.2
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• pp.275-282
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• 2010

A characteristic study of aqueous chlorine dioxide generation from sodium chlorite($NaClO_2$) by an undivided electrochemical cell with different anode materials were performed. $IrO_2$-coated Ti, $RuO_2$-coated Ti and DSA were used as anode materials and Pt-coated Ti electrode was used as cathode. Various electrochemical cell operating parameters such as cell residence time($t_R$), initial feed solution pH, sodium chlorite and sodium chloride(NaCl) concentration and applied current for the generation of chlorine dioxide in an un-divided cell were investigated and optimized. Estimated optimal cell residence times in $IrO_2$-coated Ti, $RuO_2$-coated Ti and DSA anode material systems were around 2.27, 1.52 and 1.52 sec, respectively. Observed optimum initial feed solution pH was around 2.3 in all anode material systems. Optimum sodium chlorite concentrations in $IrO_2$-coated Ti, $RuO_2$-coated Ti and DSA anode systems were around 0.43, 0.43 and 0.32 g/L, respectively. Optimum electrolyte concentration and applied current were around 5.85 g/L and 0.6 A in all anode systems. Current efficiencies of $IrO_2$-coated Ti, $RuO_2$-coated Ti and DSA anode systems under optimum conditions were 79.80, 114.70 and 70.99%, respectively. Obtained energy consumptions for the optimum generation of chlorine dioxide were 1.38, 1.03 and $1.61W{\cdot}hr/g-ClO_2$, respectively.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Science of Emotion and Sensibility
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• v.19 no.2
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• pp.55-66
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• 2016

This study was aimed to characterize the color of cotton fabric dyed with three different natural resources such as persimmon, citrus, and brown algae and to propose new trend color themes for fashion color planning for newborn and toddler wear. A variety of color shades by dyeing cotton fabric with persimmon, citrus, and brown algae respectively was obtained and each color was also determined if it could be matched with one of Pantone TPX considering authorized color trends for 2016 Spring/Summer. Finally a group of new trend color theme for 2016S/S newborn and toddler wear were proposed for naturally dyed cotton fabric. As results, the three natural dyeing resources gave color gamut with hue ranging from Purple Blue to Green Yellow and with tones including pale, light grayish, soft, grayish, and dull by their single and compound dyeing. A total of 23 colors matched to Pantone TPX were considered for the fashion color planning by natural dyeing. The selected natural colors were grouped as three different color ways and thereafter the color ways were differentiated in terms of representative color sensibility by using subjective evaluation. Finally three characterized color themes were proposed as 'Serenity', 'Juicy', and 'Fancy', each of which has tried to express differentiated feeling of each natural resources for dyeing, to follow up to global color trends, and to contribute to newborn and toddler wear's own requirements and marketability. These results suggest that natural dyeing colors could be applied into fashion color planning in current fashion industries in order to produce more sensible and emotional design of fashion goods using natural dyeing.

• Development and Reproduction
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• v.10 no.4
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• pp.263-269
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• 2006

To evaluate the potentiality of industrial use of cysteine proteinase inhibitor (cystatin) of tilapia egg and serum stability of the tilapia cystatin on low temperature storage and heat treatment was studied. When the eggs were stored at $4^{\circ}C$ for 3 days the cystatin activity was not changed much, while the supernatant of egg homogenate lost its cystatin activity significantly, remaining only about 65% of initial activity. When the eggs and serum were subjected to repeated freeze at $-20^{\circ}C$ and thaw at room temperature once a day, the egg cystatin was decreased after 5 cycles of freeze and thaw. However the serum cystatin was not changed by the 5 times repetition of freeze and thaw. More than 80% of egg cystatin activity was remained when the egg was heated at $35^{\circ}C$ for 30 min, but less than 10% was remained when heated at $50^{\circ}C$. On the other hand, the serum cystatin was very resistant to heat, remaining about 74% after heating at as high as $80^{\circ}C$ for 30 min. In summary, the egg cystatin was more stable when stored as intact form of egg rather than as supernatant of homogenate when stored at refrigeration. Egg cystatin was relatively stable against repeated freeze-thaw, and serum was found to be more stable in cysteine proteinase inhibitory activity than egg. Egg cystatin was not very resistant to heat treatment, while serum cystatin was quite resistant to high temperature heat treatment. These results suggest that tilapia egg and serum, especially the serum, would be a useful source for cysteine proteinase inhibitor in surimi production.

• Restorative Dentistry and Endodontics
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• v.32 no.4
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• pp.356-364
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• 2007

The purpose of this study was to assess the background color-interceptive ability ana opacity of opaque shade composites (Universal composite, Filtek Z350, Charisma, Clearfil ST, Palpaque Estelite, Esthet-X, and Metafil Flo). Twenty four background specimens (diameter 5.5 mm, thickness 3.0 mm) with Root dentin Mustard (Bisco, Schaumburg, IL, USA) were made. The CIE $L^*a^*b^*$ value of background specimens was measured by a spectrophotometer (Spectrolino, GretagMacbeth, Regensdorf, Switzerland). Three specimens in every group were filled on the background specimens. The surface color of samples was measured by a spectrophotometer in 3.0 mm and every thickness to 0.5 mm while grinding. The color difference in the background color along with 3.0 mm specimen gauged the masking effect in each thickness while grinding and polishing. The opacity was calculated in 1 mm thick specimens. The opacity was in the decreasing order of Clearfil ST, Metafil Flo, Filtek Z350, Palpaque Estelite, Universal composite, Charisma, and Esthet-X (p < 0.05). As the thickness get reduced, $L^*$ value showed decreasing, $a^*$ increasing tendency. The surface color difference between pair of the 3.0 mm thick specimen and after grinding in same opaque resin was above 3.3 except Clearfil ST and Metafil Flo. The color difference (${\Delta}E^*$) between pair of background specimen and opaque resin built-up specimen showed more than 10.0 regardless kinds and thickness. The variance in opacity characteristics and color of the opaque composites is dependent upon manufacturer. When using the opaque resin, the optical properties of each material must be considered as well as cavity.

• Journal of radiological science and technology
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• v.28 no.1
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• pp.33-44
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• 2005

The objective of this study is to supply the good quality of experts the radiation industries in Korea and develop the major subject matter needed in the radiation industries and the curriculum in order to execute it for the variation of fields of employment at the department of radiation in the junior college and the development of the percentage of employment. In addition, this study is to improve the level of radiation experts engaged in the industries in quality, and it is to improve the social recognition of radiation rather negative now because of the development of radiation industry. As for the core results of this research, it was to suggest the detailed choice method curriculum proper to the service fields of radiation industries, but it may be subject to change due to each college's property and the educational objectives. From the result of this research above, it may be summed up as follows. First, as for the detailed curriculum by the service field, this study was to organize two subject matters: 1. the subject matter proper to the field of using the radiation, and 2. the subject matters proper to the safety control field of radiation. Second, as for the detailed curriculum by the pattern of industries, this study was to organize the four subject matters: 1. the subject matter needed in the manufactures, 2. the subject matter needed in the nondestructive testing industries, 3. the subject matter needed in the sales agencies, and 4. the subject matter needed in the laboratories. This study was to suggest the operational model about the curriculum in order to execute these subject matters. It could be executed as two methods below. First, one method is to execute the major systems by the medical field and industrial field in the third course at the department of radiation in the junior college now. Second, the other method is to make them specialize the industrial radiation in the Advanced Course(one year course) after the graduation of junior college. To operate these curricula successively it needs to assume the deeper research and the development of materials about the subject matters related to the nuclear radiation industries hereafter. In addition, it needs to solve the security of finance like the manpower of professor, space for practice, and the educational appliances, etc. needed in the operation of subject matters. Finally, the effect and result from the development or revision of college curriculum did not come out in a short time. It will require considerable time until the undergraduates at the department in the junior college finish a set of curriculum newly developed, and graduate the university, and can get the results while they engage in their works in the industrial sites. Accordingly, all the interested parties have to anticipate the results of this research with the patience in long-standing point of view. Also, this researcher considers it as it is willing to give them the continuous interest and support.