• Journal of Korean Society of Forest Science
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• v.103 no.1
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• pp.65-71
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• 2014

Cacalia firma is a perennial plant in Asteraceae, Parasenecio that distributed in Korea, China, and Japan. As dietary style changes for well-being life, consumer's demand of functional food and organic vegetables is getting increased. This study was conducted to investigate the optimum light conditions of P. firmus in forest farming. One year old seedlings were grown under four different light conditions 10%, 20%, 30%, and 50% of sunlight by shading (equals 50%, 30%, 20%, and 10% relative brightness respectively) and non-treated control under full sunlight. They were analyzed for early growth and physiological response. Seedlings grown under 75% shading showed similar height, root growth, and leaf water content to control. However, their leaf length, width, and total leaf area were increased, which caused increased leaf dry weight and total dry weight. Especially, seedlings under 95% shading showed 40% increase in height and more leaf growth and leaf water content, although they had shorter main root length and root collar diameter than control. In addition specific leaf area (SLA) and leaf area ratio (LAR) were higher than control and indicated that they were statistically significant difference from control. Higher SLA refers thinner leaf thickness, higher LAR means larger leaf area. The results indicate seedlings under 95% shading have higher water content, thinner leaf, and wider lightinterception areas. It is plausible that P. firmus is active in chlorophyll activities and carbon dioxide assimilation at even lower light conditions. These results suggest that the optimum light level of P. firmus for artificial cultivation in forest farming ranges from 75~95% shading (20%-10% of relative brightness). When salability as 'sanchae' (wild edible greens) is considered, P. firmus could be cultivated under 75% shading in forest farming and expected to have better taste and higher yield. We suggest these results as basic data of P. firmus for possible forest farming.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.619-624
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• 2016

Chlorine dioxide ($ClO_2$) gas treatment (75 ppmv, 30 min) has been suggested to improve the microbial safety of postharvest paprika in a previous study. Based on these results, in this study, an additional combined treatment using low-concentration $ClO_2$ gas-generating sticks (3 ppmv) in paprika samples during storage was carried out at $8^{\circ}C$ and 90% relative humidity to further enhance the quality and reduce the decay rate of paprika for the purpose of lengthy storage. After the combined treatment, the initial populations of total aerobic bacteria as well as yeast and molds in the paprika samples decreased by 3.04 and 2.70 log CFU/g, respectively, compared with those of the control samples, and this microbial inactivation was maintained by the low-concentration $ClO_2$ gas-generating sticks during storage. In particular, the decay rate of samples with combined treatment was significantly lower than that of the control. Vitamin C content, hardness, and color quality parameters of paprika samples were not altered by treatment, while weight loss of the samples treated with the combined $ClO_2$ gas was lower than that of the control during storage. These results indicate that the combination of two different $ClO_2$ gas treatments is effective for retaining the quality of paprika during prolonged storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.994-1001
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• 2012

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at $-18^{\circ}C$ or $2^{\circ}C$ for 30 days and at $20^{\circ}C$ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at $2^{\circ}C$ significantly increased while those of peeled garlic were maintained during storage at $-18^{\circ}C$. Weight loss of peeled garlic during storage was greater at $-18^{\circ}C$ than at $2^{\circ}C$. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at $2^{\circ}C$ but were reduced at $-18^{\circ}C$. Total aerobic bacterial count of chopped garlic stored at $20^{\circ}C$ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 ${\mu}mol/g$ and 190.52 ${\mu}mol/g$, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.2
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• pp.27-31
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• 2002

This study was measured weight loss, total ascorbic acid, titratable acidity, soluble solids content and overall appearances to investigate the effect of corrugated fiberboard box coated with functional materials ; R, G, X box, R, G and X box and Con(double wall corrugated fiberboard) box during storage at $25^{\circ}C$. Weight loss of mandarin of control, corrugated paperboard box coated with functional materials(Y-, R-, G-box) after 8 days were 2.56% to 3.67%. There was not different to weight loss among the four kind of packages. Titratable acidity and soluble solids content of packages was not significant. Total ascorbic acid content(TAA) of mandarin packed with R-box and Y-box was 10% higher than that of control after 8 days. Decay ratio of R-box, Y-box, G-box and control was 4%, 10%, 10% and 8%, respectively. Overall appearance of R-box was the best.

• Journal of Korea Foresty Energy
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• v.20 no.1
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• pp.6-11
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• 2001

In order to use bast fibers of mulberry tree at a pulp source of Hanji, the bast fibers were microbiologically treated with several wood rot fungi, and the microscopic characteristics of bast fibers depending on treatment days were evaluated. By wood rot fungi, Phanerochaete chrysosporium and Trametes versicolor, the weight reduction ratio was approximately 50 percent within incubation for 20 days. occurring together with decomposition of useful fibers. However, Hwterobasidion insularis and Stereum hirsutum have completely decomposed the utmost layer of black blue colored bast fibers, and not caused the damage if fibers. Until incubation for 10 days, the cellulose content of vast fibers by Stereum hirsutum was 78.9 percent with lignin content of 7.2 percent, showing an appropriate decomposition for useful fibers. By microscopic observation, the bundled fibers were separated to single fiber within treatement days 30 by Pleurotus ostreatus, and there were no damage on the surface of fiber by treatment days 50.

• Journal of the Korean GEO-environmental Society
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• v.8 no.6
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• pp.69-76
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• 2007

The sands which use for soil improvement of soft ground at coastal area contain more or less amount of shells. In this research the effects of shell contents on the liquefaction resistance of the shelly sand were studied. NGI cyclic simple shear tests were performed for the shell-sands with shell contents of 0%, 5%, 10%, 20%, 30% under the effective vertical stress of 50kPa, 100kPa and 150kPa for 40% and 55% of relative density, respectively. Cyclic simple shear test results showed that for the low effective vertical stress, the liquefaction resistance increased rapidly with increase of shell contents in both 40% and 55% relative density. On the other hand, for the high effective vertical stress, the liquefaction resistance increased slightly in 40% relative density and was almost same in 55% relative density. Liquefaction resistance decreased with increasing effective vertical stress for both 40% and 55% relative density. In the same effective vertical stress and shell contents, liquefaction resistance increased with the increase of relative density.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.451-455
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• 1990

The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content. As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.36-41
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• 1973

Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and $140{\pm}10^{\circ}C$ temperature) of Ramyon on a commercial scale were studied. No significant changes of carbonyl value and peroxide value were noted up to 120 hrs. However, small increases in acid value, color and dimeric fatty acid were noted. Small decreases in iodine value and the content of unsaturated fatty acids were also observed. Under the experimental storage condition, when the stability of fats heated were compared to fresh fat, minor differences in carbonyl value and weight gain were noted. All of these demonstrated that frying-fats commercially used in Ramyon frying system were maintained in good quality during the frying process.

• Journal of the Korean Wood Science and Technology
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• v.34 no.3
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• pp.8-14
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• 2006

The object of this study was to investigate the carbonization of Quercus variabilis wood samples in pyrolysis system at temperature ranging from 250 to $740^{\circ}C$ to contribute to the knowledge of wood carbonization mechanism. Volume of wood sample decreased with increasing the carbonization temperature, and checks were developed along with radial direction. Weight loss increased with increasing carbonization temperature. During carbonization, tangential direction showed higher shrinkage of vessel diameter than radial direction. SEM observation indicated that the cell walls in wood fibers and parenchyma cells presented the layering structure at $250^{\circ}C$ and $300^{\circ}C$. However, the cross section of cell walls at $340^{\circ}C$ and over showed an amorphous- like structure without cell wall layering. X-ray diffraction presented that the cellulose crystalline substance was still remained in carbonization temperature at $340^{\circ}C$, but it was not detected at $540^{\circ}C$ and over.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.52-52
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• 2011

나노필라멘트는 단면직경이 수백 나노미터에서 수십 나노미터 수준인 초극세 장섬유를 말하며, 해도형 복합방사로 얻어진 섬유를 알칼리 감량을 통해 해성분을 용출하여 도성분에 해당하는 나노필라멘트를 얻는다. 이러한 나노필라멘트사는 초극세와 마찬가지로 단위중량당 표면적이 크고, 작은 굴곡반경 및 낮은 굴곡 반발성으로 인하여 일반 합성섬유에 비하여 고가성 및 새로운 기능성을 부여하는 제품에 응용 될 수 있다. 특히 나노필라멘트를 이용한 편물제품으로 경편물은 wiping cloth 등 산업용도에 적용되며, 환편물은 인조피혁 등 의류용으로 사용된다. 나노필라멘트 편물은 원사섬도, 편물의 조직, 밀도 및 중량 등에 따라 분할율과 용출 특성이 상이하므로 후가공 공정에 있어서 감량공정은 매우 중요하다. 또한 나노필라멘트와 같은 세사의 경우 일반사보다 비표면적이 증가하여 동일한 염색조건에서 옅은 색상을 나타낸다. 이로 인해 같은 색상을 위하여 보다 많은 염료를 투입해야 하며, 결과적으로 견뢰도 문제가 발생할 우려가 있다. 이 연구에서는 해도형 나노필라멘트 PET 원사와 일반 PET사를 복합한 2종의 편물을 이용하여 알칼리감량특성 및 3가지 분산염료에 대한 염색성과 견뢰도를 조사하였다. 알칼리 처리조건에 따른 감량률을 측정함으로써 각 편물의 이론 감량률에 도달하는 지점을 확인하고, SEM사진 분석을 통하여 해도사의 감량정도 및 분할특성을 확인하였다. 나노필라멘트 편성물은 염료농도가 증가함에 따라 지속적으로 K/S 값이 증가하였으나, 전체적으로 낮은 K/S값을 얻었다. 또한 염색온도가 110에서 $100^{\circ}C$로 증가함에 따라 K/S값이 감소하였는데, 이는 고온에서 분산염료가 나노필라멘트로부터 일반 PET사로 이염이 더 많이 발생하였기 때문이라고 생각된다. 세탁견뢰도의 경우 양호 또는 우수하였으나, 일광견뢰도의 경우 1등급으로 매우 낮아 이를 개선하기 위한 노력이 향후 진행되어야 할 것이다.