• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.3
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• pp.100-107
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• 1984

농축산 배설물을 호기성 환기처리하여 토양에 환원이용을 목적으로 컴포스트(Compost)화 할 때에 공극률(Pore space)에 미치는 물리적인 자 성설의 상화관계를 공명하고져 실험을 수행하였다. 본 연구는 여러가지 수준의 압축력에 따른 첨가 재료의 공극률 변화 과정 측정하고 이와 동시에 서로 다른 5종류의 재료별 입자 크기에 대하여 영수률, 용적 중량, 용적 밀도 및 입자 대소가 공극률에 미치는 영향을 조사분석 하였으며 그 결과는 아래와 같다. 1. 세립자 재료의 용적 밀도는 세립자보다 더욱 크게 나타났다. 2. 염수률과 용적 중량이 증가하면 용적밀도는 커지나 공극률은 감소하였다. 3. 공극률은 영수률과 용적 중량보다 첨가재료의 입자크기와 대소분포에 더욱 커다란 영향을 받고 있었다. 4. 영수률이 55~65%이고, 용적중량이 0.25~0.38g/cm2이며 입자크기가 1.5~5cm인 범위내의 효율적인 콤포스트화에 있어서 공극률은 65~80%의 범위를 형성하고 있음을 알 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.990-995
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• 2016

In the present study, reversed-phase HPLC was utilized to quantify the ${\beta}$-carotene content of 22 kinds of raw and blanched vegetables consumed in Korea. In addition, true retention (TR) of ${\beta}$-carotene in samples was obtained. For quantification of ${\beta}$-carotene, external standard curve was obtained with limit of detection and limit of quantitation. The ${\beta}$-carotene contents in 22 raw vegetables ranged from 6.29 (bellflower root) to $7,050.73{\mu}g/100g$ (spinach, field culture). After blanching, ${\beta}$-carotene contents of 13 vegetables increased up to 103.05% while nine vegetables resulted in reduced content, ranging from -2.17 to -29.16%. However, even though increased ${\beta}$-carotene content was observed after blanching, TR of some vegetables was lower than 100% due to their weight reduction. The highest TR of ${\beta}$-carotene was found from blanched cabbage (164.46%) while the lowest TR was found from Turcz (Gomchwi) at 59.35%. TR is an effective method to evaluate retention of nutrients in cooked foods, considering changes of nutrient content and weight.

• Journal of the Korean Wood Science and Technology
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• v.40 no.1
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• pp.19-25
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• 2012

The fire retardant bamboo charcoal (BC) boards were manufactured for interior building materials in this study, The BC boards were manufactured by mixing and pressing of the bamboo charcoal, expanded vermiculite, and inorganic binder. The combustion behaviors of the BC boards were investigated using a cone calorimeter at an incident heat flux of 50 kW/$m^2$. Three building materials (plywood, BC board of Japan, and gypsum board) were used to observe the burning behaviors of weight loss, total heat release rate, and maximum heat release rate. Surface test and toxicity evaluation of the BC board were also conducted. The weight loss of the BC board (12.0%) was lower than the nonflammable gypsum board (15.6%) after burning of 10 min. Total heat release of the BC was 3 MJ/$m^2$ (KS standard 8 MJ/$m^2$) and total heat release rate of the BC was 20 kW/$m^2$ (KS standard 200 kW/$m^2$). Therefore, the BC boards were adjustable for the third-grade flame retardant building materials. External appearance change and mouse toxicity were not found in the BC boards after the combustion test.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.111-120
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• 1990

Effects of royal jelly(RJ) on the immune system in normal and cyclophosphamide(CY)-treated mice were investigated. The results were as following: 1. Body weight, spleen weight, thymus weight, WBC, cell-mediated immunity (CMI, contact hypersensitivity to DNFB), humoral immunity (HI, Hemagglutinin-, Hemolysin-titer) were increased or decreased dependent on the day of administration of RJ in normal mice. But it showed no effect on liver weight and RBC. 2. Combined treatment with RJ in CY-treated mice on the day which RJ showed the increasing activities in normal mice inhibited the decrease of survival rate, body weight, spleen weight, WBC and CMI caused by CY, but no effect on the decrease of thymus weight and HI induced by CY.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.93-98
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• 1983

Apple sugaring and apple nectar gel were treated with coating agent, and then the rate of weight loss, browning reaction and fungi growth on the storage conditions of those were investigated. The results obtained were summarized as follows; The composition of sucrose, D-sorbitol, corn syrup, gelatin, arabia gum, citric acid, sodium citrate and sodium ascorbate as a nontoxic coating agent was desirable to repress weight loss browning reaction and fungi growth of apple sugaring and apple nectar gel. It was the most effective method that apple sugaring was treated with the coating agent and refrigerated with double packaging. The contraction by weight loss, browning reaction and fungi growth of apple nectar gel treated with the coating agent and freezed with double packaging were repressed.

• Food Science and Preservation
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• v.14 no.1
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• pp.61-66
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• 2007

This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at $40^{\circ}C$ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon $-70^{\circ}C$ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest ($OD_{420}\;of\;1.173$) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine, ${\beta}-alanine$, L-alanine and L-threonine. In summary, vacuum freeze drying at $-70^{\circ}C$ is optimal.

• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.293-299
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• 2009

In manufacturing the crack-free carbonized boards using fiberboards, shrinking ratio, weight loss and density variation of carbonized boards at each carbonization temperature were investigated. Fiberboards with thickness of 3, 4.5, 6, and 18 mm were carbonized while pressed with pressure plates at different temperature from $400^{\circ}C$ to $1,000^{\circ}C$ using a ordinary laboratory furnace. Either of crack or twist was not observed in fiberboards by adapting the pressing carbonization method. The ratios of shrinkage of length, width, and thickness were 10~25%, 12~25%, and 28~48%, respectively, and shrinkage ratio of thickness was higher than those of length and width with increasing the carbonization temperature. Weight loss tended to increase with increasing the carbonization temperature, but low correlation between weight loss in thickness of fiberboards and carbonization temperature was observed. Density of 3 mm carbonized hardboard had the highest value and it tended to increase with increasing the carbonization temperature.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.332-337
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• 2023

This study aimed to assess the effect of temperature alterations on the preservation of egg quality and determine suitable temperature management practices for unwashed eggs contaminated with Salmonella Enteritidis on their shells in an actual distribution environment. Unwashed eggs inoculated with Salmonella Enteritidis were stored for 7 d under six different conditions, constant temperature storage at 25℃ and five different temperature-changing storage conditions. For the temperature-changing conditions, the eggs were initially stored at 25℃, and then the temperature was changed to either 10 or 35℃. The indicators of egg quality, air cell height, weight loss, and specific gravity were preserved in the initial measurements when the storage temperature was lowered from 25 to 10℃ from day 3 to 4 after inoculation with Salmonella Enteritidis. In addition, the thick albumen ratio did not show significant alteration caused by the storage conditions when compared with that of fresh eggs. These findings indicate that lowering the storage temperature from 25 to 10℃ is appropriate for the safety management of unwashed eggs during actual distribution.

• Food Science and Preservation
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• v.21 no.1
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• pp.25-33
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• 2014

The effects of the ice pack and aluminum coated board in the corrugated boxes for maintaining the quality of fresh oriental melons (Cucumis melo var. makuwa) were investigated. The harvested oriental melons were stored at a temperature of $30^{\circ}C$ for 21 days after placing them in the corrugated boxes treated with control, including ice pack and aluminum coated board. The treatment with the ice pack and aluminum coated board was identified to have maintained the relative low temperature in the corrugated box against the high temperature from the environment. For the storage study of the oriental melon, the treatments with the ice pack and aluminum coated board reduced the respiration rate, the development of external color, and total weight loss. All treatments were also effective in maintaining the firmness and decreasing the decay ratio of the oriental melon as compared to those that were controlled. However, the value of total soluble solids regarding the fruit was insignificantly affected by the ice pack treatment. The results indicated that the application of the ice pack and aluminum coated board in the corrugated box played an important role in maintaining the quality of oriental melons during storage. The combination with the ice pack and aluminum coated board had more effective values on the storage qualities for oriental melons than that with the ice pack only. Based on the results of this study, the ice pack and aluminum coated board were the useful treatments for reducing the loss of quality of the fresh oriental melons in high temperature storage conditions.

• Food Science and Preservation
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• v.21 no.6
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• pp.776-783
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• 2014

Kimchi cabbages were cut ($3{\times}3cm$), and were pre-heat treated at $40^{\circ}C$, and their physicochemical qualities and browning degrees were investigated during 8 weeks storage at $5^{\circ}C$. The Cut kimchi cabbages were treated at $40^{\circ}C$ (1~8 hrs) and their protein bands profiles were determined by sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE). The 60, 39, 33, and 12 kDa bands considered heat shock proteins (HSPs) were expressed in the cut kimchi cabbage, and the 4-hr pre-heat treatment (HS 4) exhibited the strongest band ratio. The weight ratios and titratable acidities of the pre-heat treated cut kimchi cabbages were not changed so much after 8 weeks storage at $5^{\circ}C$, and the soluble solid contents of HS 4 decreased less than that of any other treatments. The browning degree of HS 4 after 8 week storage was also shown to be the least among the treatments. The polyphenol oxidase (PPO) activities of all treatments slightly rose during the over all storage period, in contrast with the decrease of total phenolic contents. The expression of HSPs was identified in the pre-heat treated cut kimchi cabbages, and HS 4 exhibited the best quality and appearance after 8 weeks storage at $5^{\circ}C$.