• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.87-100
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• 2003

This study was conducted in order to determine a proper level of molasses addition through the analysis of changes in appearance, nutritive and silage parameters before and after ensiling or deepstacking of broiler litter, to evaluate the effect of pelleting processed broiler litter and to develop methods to enhance palatability of broiler litter and reduce the adjustment period by ‘Hanwoo’ steers. Molasses addition was effective in ensiling and deepstacking of broiler litter and the proper addition level was about 5%. Changes in nutritive values of broiler litter by ensiling and deepstacking with or without molasses treatment were not great. Adding 5% molasses at deepstacking of broiler litter did not affect(P<0.05) in vitro digestion of dry matter and organic matter. Pelleting of broiler litter resulted in significant(P<0.05) moisture evaporation, organic matter reduction and nearly threefold increase of bulk density. Pelleting or molasses addition of broiler litter improved palatability by ‘Hanwoo’ steers and reduced the adjustment period by half(8-9 d).

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.32 no.5
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• pp.331-339
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• 2020

In this study, ways to reduce the edge pressure at the bottom plate of the caisson breakwater were considered. The water depth, freeboard, design wave height and period, and the location of the center of gravity on the super-structure of the breakwater were selected as key design variables that influence the edge pressure, and analyzed how the edge pressure changes according to the change of this key variables. The pressure distribution formulae suggested in the design standard was applied for the calculation of design wave forces. Based on the wave forces, the required effective self-weight of the super-structure and the minimum width of the caisson were determined to have a safety factor of 1.2 against sliding and overturning. From the results, it was found that the edge pressure rapidly increased as the water depth increased, and could exceed the allowable bearing capacity when it reached a certain water depth which is 20 m within the analysis conditions. It was also confirmed that the edge pressure gradually increased linearly as the freeboard increased, but decreased with the increase of the wave height and period. This edge pressure could be significantly reduced up to more than 20% by moving the center of gravity of the super-structure to the seaside, which is 5% of the caisson width. Based on the analysis results and the recently conducted research results, a method was proposed to reduce the edge pressure that can be used in the design.

• Elastomers and Composites
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• v.38 no.4
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• pp.303-315
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• 2003

Inorganic/organic composite particles were also synthesized by changing an initiator an it's concentration, concentration of an adsorbed surfactant, reaction temperature, and agitation speed in the presence of $CaCO_3$ adsorbed SDBS. The polymerization conditions were optimized according to the conversion of the core-shell composite particles. In the inorganic/organic core-shell composite particle polymerization, $CaCO_3$ absorbed surfactant SDBS of 0.5 wt % was prepared first and then core $CaCO_3$ was encapsulated by sequential emulsion polymerization using MMA, concentration of APS $3.16{\times}10^{-3}mol/L$ to minimize the formation of new PMMA particle during MMA shell polymerization. The structure characterization of the inorganic/organic core-shell particles was verified by measuring the decomposition degree of $CaCO_3$ using HCl solution. It was found that $CaCO_3$ was encapsulated by shell PMMA due to having excellent dispersion in the epoxy resin, smooth surface distinctly from spindle shape, and broad particle distribution after the capsulation.

• Food Science and Preservation
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• v.7 no.3
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• pp.245-248
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• 2000

It was attempted to find a method to prevent greening of crushed garlic. The storage conditions and heat treatments before crushing were tested for the prevention of greening in crushed garlic. 'Namhae' garlic (sub-tropical type), 'Seosan' and 'Danyang' garlic (traditional) type for cool area) were stored in room temperature(20${\pm}5^{\circ}C$, low temperature(0$^{\circ}C$), and CA(O$_2\;3%,\;CO_2$ 5%) storage for five months, and their samples were crushed. The crushed garlic had no significant differences in greening according to the cultivars. Greening did not occur for the crushed garlic from bulbs stored either in room temperature or CA storage. Greening was the unique symptom observed in crushed garlic from bulbs stored in low temperature. For the prevention of greening, heat treatment was conducted at 40, 35 and 30$^{\circ}C$ prior to make the crushed garlic from bulbs which were stored in low temperature. The effective duration of heat treatment before crushing was 7 days at 30$^{\circ}C$, 3 days at 35$^{\circ}C$, and 1 days at 40$^{\circ}C$ Greening was most effectively prevented in 1 day at 40$^{\circ}C$ treatment. During the heat treatments, changes in enzymatic pyruvic acid content and sprouting rate were slightly observed in garlic bulbs treated at 40$^{\circ}C$ for 1 day.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.42-54
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.42-48
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• 1995

With the aim to investigation of decay resistance and optimum concentration in chrome-copper-arsenic(CCA) preservative treatment on the imported softwoods from Siberia and North america, preservative absorption after CCA impregnation, weight losses and degradation patterns by decay fungi were examined. The density and latewood rate of Siberia softwoods(Spruce and Larch) were higher than those of North america softwoods(Douglas-fir and Western hemlock), resulting in the decrease of the CCA preservative absorption in the Siberia softwoods. In the case of untreated softwoods, decay resistance against Coriolus versicolor was lower than against Tyromyces palustris. For CCA treated softwoods, preservative effectiveness increased with increase in concentration of CCA solution. When treated with 0.7% CCA solution, efficiency value was more than 80 and 90 for C. versicolor and T. palustris, respectively. From this results, in the CCA preservative treatment for imported softwoods, it can be concluded that optimum concentration of CCA solution is approximately 0.7%. The absorption of CCA preservative distributed in the range of 3.8 and $5.5kg/m^3$. After exposure to testing fungi, in the untreated softwoods, bore holes formed in the cell walls and bordered pits, moreover, bordered pit canals enlarged by the fungi. However, 0.5% CCA treated softwoods was almost no deterioration in the cell walls and bordered pits due to decay.

• Food Science and Preservation
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• v.24 no.1
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• pp.1-7
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• 2017

This study was conducted to investigate the effects of egg shell calcium treatments on short-term storage of cut Kimchi cabbage. Egg shell ash powder (ESP-2) had the greatest calcium contents. Calcium solubility was greater in citric acid than acetic acid and ascorbic acid. Cut Kimchi cabbages ($3{\times}3cm$) were treated with 0.5%, 1.0%, and 2.0% egg shell powder (ESP-1), and egg shell ash powder (ESP-2), and 0.5% citric acid, put inside polyethylene (PE) bags, and stored at $5^{\circ}C$ for 6 weeks. Weight loss was about 99.85-99.90%, and the ratio was the lowest upon 0.5% ESP-2 treatment (p<0.05). The reduction ratios of soluble solids were 21.3-43.4%, and decreased in the order of 1.0% ESP-2 treatment and 0.5% ESP-1. The $L^*$ values decreased, whereas $a^*$ and $b^*$ values of Hunter colorimetry increased in all treatments. ${\Delta}E$ values were lowest upon 0.5% ESP-2 treatment. 0.5% ESP-2 treatment showed better quality characteristics than other treatments. Thus, egg shell calcium treatments could effectively enhance the shelf-life of cut Kimchi cabbage.

• Journal of Korean Society of Forest Science
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• v.106 no.1
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• pp.26-32
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• 2017

We studied the effects of dip treatments of natural extracts (Camellia sinensis, Angelica gigas, Astragalus membranaceus, Glycyrrhiza uralensis: 1% extract) on the quality of peeled 'Daebo' chestnut. After dipping treatment peeled chestnuts were vacuum packaged with $75{\mu}m$ PE+Nylon 7-layer film then stored in $4^{\circ}C$ incubator for 35days. The quality changes including the surface color and off-odor were evaluated for storage days. The natural extracts dipping treatment on peeled chestnut was effective on skin browning inhibition. Especially, Astragalus membranaceus and Glycyrrhiza uralensis extract treatments was significantly effective in reducing surface browning. The color change (${\Delta}E$) of peeled chestnut was the highest (5.6) in control, whereas that was the lowest (3.4) under Astragalus membranaceus extract treatment at 35 storage day. The natural exteacts treatments had no effect on the weight, the mositure loss rate, the firmness and the soluble solid contencts of peeled chestnuts during storage after treatment. The decaying rate of peeled chestnut was 9.0% in control, 9.0% in Camellia sinensis extract treatment, 9.0% in Angelica gigas extract treatment, 21.0% in Astragalus membranaceus extract treatment, and 7.0% Glycyrrhiza uralensis extract treatment at 35 storage day. Sensory evaluation revealed significant differences in off-odor and color attributes. After all, the score of overall sensory evaluation was the lowest in Astragalus membranaceus extract treatment and the highest in Glycyrrhiza uralensis extract treatment. As the results, the natural extract treatments, especially with vacuum packing after Glycyrrhiza uralensis extract treatment, extended the shelf-life of the peeled chestnut by inhibiting the surface browning.