• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.

• Korean Journal of Ichthyology
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• v.19 no.1
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• pp.1-7
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• 2007

The effect of water temperature (T) and body weight (W) on the oxygen consumption of the fasted black rockfish, Sebastes schlegeli was investigated to provide empirical data for the culture management and bioenergetic growth model of this species. The mean wet body weights of two fish groups used for the present experiment were $12.9{\pm}2.7g$ ($mean{\pm}SD$) and $351.1{\pm}9.2g$. The oxygen consumption rate (OCR) was measured under three water temperature regimes (15, 20 and $25^{\circ}C$) at an interval of 5 minutes for 24 hours using a continuous flow-through respirometer. In each treatment three replicates were set up and 45 fish in small size groups and 6 fish in large size groups were used. The OCRs increased with increasing water temperature in both size groups (p<0.001). Mean OCRs at 15, 20 and $25^{\circ}C$ were 414.2, 691.5 and $843.8mg\;O_2\;kg^{-1}h^{-1}$ in small size groups, and 182.0, 250.7 and $328.2mg\;O_2\;kg^{-1}h^{-1}$ in large size groups, respectively. The OCRs decreased with increasing body weights in three water temperature groups (p<0.001). The mass effect on metabolic rate can be expressed by the power of 0.69~0.75. The data are best described by the relationship: OCR=89.12+28.79T-1.17W. $Q_{10}$ values ranged 1.90~2.79 between 15 and $20^{\circ}C$, 1.49~1.71 between 20 and $25^{\circ}C$, and 1.80~2.03 over the full temperature range, respectively. The energy loss by metabolic cost increased with increasing water temperature and decreasing body weight (p<0.001). Mean energy loss rates by oxygen consumption at 15, 20 and $25^{\circ}C$ were 282.9, 472.3 and $576.3kJ\;kg^{-1}d^{-1}$ in small size groups and 124.3, 171.3 and $224.1kJ\;kg^{-1}d^{-1}$ in large size groups, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• Korean Journal of Ichthyology
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• v.21 no.1
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• pp.7-14
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• 2009

The effect of water temperature (T) and body weight (W) on oxygen consumption of fasted starry flounder Platichthys stellatus was investigated in order to assess the metabolic response of this species at given conditions. The oxygen consumption rate (OCR) was measured under six different water temperatures (4, 7, 10, 13, 16 and $19^{\circ}C$) and at two different body weights (mean weight of fry group : 1.5 g; fingerling group : 37.4 g) at an interval of 5 minutes for 24 hours using a continuous flow-through respirometer. In each treatment three replicates were set up and a total 540 fish in fry groups and 90 fish in fingerling groups were used. The OCRs increased with increase of water temperature in both groups (p<0.001). Mean OCRs at 4, 7, 10, 13, 16 and $19^{\circ}C$ were 1386.0, 1601.7, 1741.0, 1799.2, 2239.1 and $2520.3mg\;O_2\;kg\;fish^{-1}\;h^{-1}$ in fry groups, and 83.8, 111.4, 126.3, 147.1, 187.7 and $221.3mg\;O_2\;kg\;fish^{-1}\;h^{-1}$ in fingerling groups, respectively. The OCRs decreased with increasing body weights at six different water temperatures (p<0.001). The relationship between water temperature and body weight is described by the following equation : OCR=1520.91+40.85T-49.22W ($r^2=0.95$, p<0.001). The energy loss by metabolic response increased with an increase in water temperature and a decrease in body weight (p<0.001). Mean energy loss rates by oxygen consumption at 4, 7, 10, 13, 16 and $19^{\circ}C$ were 907.9, 1046.5, 1141.6, 1177.0, 1467.3 and $1650.1kJ\;kg\;fish^{-1}\;d^{-1}$ in fry groups and 54.8, 73.0, 82.9, 96.2, 122.9 and $144.6kJ\;kg\;fish^{-1}\;d^{-1}$ in fingerling groups, respectively. The $Q_{10}$ values of fingerling groups were higher than those of fry groups at given temperature ranges. The $Q_{10}$ values at $4{\sim}7^{\circ}C$, $7{\sim}10^{\circ}C$, $10{\sim}13^{\circ}C$, $13{\sim}16^{\circ}C$ and $16{\sim}19^{\circ}C$ were 1.62, 1.32, 1.12, 2.07 and 1.48 in fry groups, and 2.59, 1.52, 1.67, 2.25 and 1.73 in fingerling groups, respectively.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.212-224
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• 1989

This paper reports results of an investigation to determine properties of superplasticizered fly ash concrete. The mixture proportions of fly ash were 0, 10, 20 and 30%, by weight of cement, and superplasticizer was added as a percentage of fly ash, 0, 0.6, 12 and 1.8%. To investigate the effective use of the superplasticized fly ash concrete, the basic data were analyzed. The results obtained were summarized as follows : 1. The unit water content was decreased by 1%, 6% and increased by 2% to the ratio of addition of fly ash 10%, 20%, 30%, respectively, but in case of the superplasticized fly ash concrete, it was decreased by 3~16%, 4~14% and 10~17%, at 0.6, 12, and 1.8% dosage of superplasticizer, respectively. 2. In the properties of the fresh fly ash concrete, the slump loss was reduced with the ratio of replacement of fly ash increased, and with times went by. When using superplasticizer in fly ash substituting concrete, the fludity in the concrete was not decreased. 3. The compressive strength of fly ash concrete at early ages was lower than that of ordinary concrete. At the later age of 28 days, the compressive strength with 20% addition of fly ash was increased than that of ordinary concrete. In cased of 10%, 30% addition of fly ash, the compressive strength were reduced. From this, it was proved that the optimum amount of fly ash appears to be about 20%. The compressive strength at all ages of superplasticized fly ash concrete was significantly higher than that of fly ash concrete, with increasing fly ash content. 4. In case of the tensile strength, the effects of the increasing strength with the ages were similar to those of the compressive strtength, and at the later ages was seen a decreasing tendency of strengths. 5. The correlation between compressive and tensile strength of superplasticized fly ash concrete was highly significant. The multiple regression equations of compressive and tensile strength were obtained on a function of the mixture proportion of fly ash and the addition of superplasticizer. The relation between compressive and tensile strength is higher than for ordinary concrete. The strength ratio is 7~11, and it is higher than that of ordinary concrete, 8~10. 6. Bulk density was decreased by 1~3% compared with ordinary concrete with the mixture proportion of fly ash increased, 10~30%, and decreased by 1~2% with the superplasticizer added 0.6~1.8%.

• Food Science and Preservation
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• v.20 no.6
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• pp.751-759
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• 2013

There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at $10^{\circ}C$ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.

• Journal of Korean Society of Forest Science
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• v.106 no.4
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• pp.397-407
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• 2017

This research aims to analyze and compare the drought resistance of 7 species of landscape trees commonly grown in Korea. The 7 species are: Camellia japonica, Rhaphiolepis indica, Quercus glauca, Machilus thunbergii, Daphniphyllum macropodum, Dendropanax morbifera and Cinnamomum camphora. In order to analyze their drought resistance, the samples were left without irrigation for 30 days (05/09/2016 ~ 05/10/2016), during which period their respective drought resistor, relative water content, electrolyte elution figures and proline content were measured. As the non-irrigation proceeded, C. camphora was the first to wither, followed by D. morbifera, then D. macropodum, then M. thunbergii, then Q. glauca, then R. indica then finally C. japonica. Of the 7 species, Q. glauca, C. japonica and R. indica can be considered highly drought resistant, since they survived for longer than 3 weeks without irrigation. Relative water content (RWC) plummeted dramatically after the first 15 days of non-irrigation. Whereas RWC readings of C. camphora, D. morbifera, D. macropodum and M. tunbergii dropped by 40% or more, the other 4 species reported a relatively low rate of decrease at 20% or lower. The Camellia japonica, the R. indica and Q. glauca, which were the species with relatively high drought resistance, showed low proline content and electrolyte elution figures, whereas those of C. camphora, D. macropodum, D. morbifera and M. tunbergii were higher. Analysis through the nonlinear regression analysis logistic model showed that non-irrigation proved fatal for the 7 sample species in a range of 22.7 to 37.6 days. The C. japonica, R. indica, Q. glauca and M. tunbergii demonstrated a high drought resistance of 30 days or longer, whereas C. camphora, D. morbifera and D. macropodum had a low resistance of 25 days or less to drought from lack of water. In conclusion, out of the 7 species of broad-leaved evergreen trees tested, C. japonica, R. indica and Q. glauca seem to be suitable for use as landscape trees, owing to their high drought resistance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.202-209
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• 2014

This study was conducted to investigate the effects of low temperature shipping condition and precooling treatments (forced air and room cooling) on everbearing strawberry through export simulation of 'Goha' and 'Flamenco' cultivars. After harvest, it took two days to prepare export procedure such as precooling, sorting, storage, transportation, quarantine and handling, and then everbearing strawberry was carried out shipping at room ($20-25^{\circ}C$) or low ($8^{\circ}C$) temperature conditions. In the case of shipping at room temperature, weight losses of both cultivars were increased up to 10% after 2 days where 'Goha' being 2% higher than that of ' Flamenco'. In 'Flamenco' cultivar, shipping temperature and precooling treatment were not effective in firmness and soluble solids contents during transporting periods. However, in 'Goha' cultivar, room cooling treatment and low shipping temperature were effective in maintaining firmness until 4 days after shipping. Especially titratable acidity was affected by shipping temperature ($P{\leq}0.001$) and precooling treatments ($P{\leq}0.05$) in 'Goha' cultivar. Also shipping temperature under $8^{\circ}C$ delayed coloring and decay incidence of both strawberry cultivars, and precooling treatments of both forced air and room cooling reduced frequency of decay. The shelf life of everbearing strawberry at low shipping temperature was extended more than 4 days compared with shipping at room temperature. Precooling treatment including forced air or room cooling will be useful for the two cultivars when they are transported at low temperature. In 'Flamenco' cultivar, the effect of forced air and room cooling was similar, whereas in 'Goha' room cooling was more effective.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.2
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• pp.59-67
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• 2017

The aim of this experiment was to investigate the effect of air suction rate (SR) during the composting process of swine manure mixed with sawdust used as a bulking agent. In the 25 L composting reactors, the suction rate (SR) was at four different treatment levels (100%, 200%, 300%, 400%), and were fixed on the based on constant aeration rate into the composting mixtures. The temperature reached to thermophilic phase within 2 days and it was maintained up to the $5^{th}$ day of the composting process in all reactors and then gradually decreased to room temperature at the end of the composting process. The moisture content (MC, %) of the initial mixtures was 64.27%, and it was reduced to 38.4, 33.08, 14.59 and 11.93 in the different suction rate of 100%, 200%, 300%, 400%, respectively in the end process. During the composting, the level of pH was increased from 6.83 to 8.67 and it gradually decreased to 7.56 in 100% and 200%(SR). At the same time, the pH values were reduced only up to 8.19 at 300%, and 8.08 at 400%(SR), showing that suction strengths of 100% and 200% were the better option for composting than those of 300% and 400%. The total Kjeldahl nitrogen (TKN) of initial composts mixtures was 2.3% and were changed in 3.3, 3.1, 2.5, and 2.3% at the end of the composting period from the 100%-400% (SR) variations respectively. These results also indicated that 100% and 200% (SR) were more affected by the dry mass loss as $CO_2$ and water evaporation. The initial value of C/N ratio was 25.17 and were significantly reduced to 11.88, 11.97, 14.31, and 14.72 at the end of the experiment, respectively from the 100%-400% (SR) variations. These results suggest that the suction rate (SR) of 100% and 200% relative to constant air supply would be the optimal conditions to produce high-quality compost.