• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.409-414
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• 2021

Tightness performance that blocks compartments is important for surface ships to achieve superior mission performance and survivability in combat environments. To meet the above requirements, airtightness of the structural elements and the appropriate strength to specific areas are checked during a test run after ship construction. In particular, air tests of compartments adjacent to the water surface are performed. In an air test, air is injected into the compartment up to the test pressure of the test memo. The pressure drop value is checked after 10 minutes to determine if the requirements of the corresponding area are satisfied. In summer, however, when the influence of the outside temperature is large, a phenomenon in which the internal pressure increases during the air test was identified. This phenomenon reduces the reliability of the test result. Therefore, a system was designed to compensate for temperature changes in the compartments through this study. The developed system calculates the amount of pressure change caused by a temperature change in the compartment and outputs a correction value. The pressure change was calculated using the ideal gas equation, reflecting the maintenance, increase, and decrease in temperature during the test process. A comparison of the calculated pressure correction value with the database of NIST REFPROP revealed a difference of 0.126% to a maximum of 0.253%.

• Korean journal of applied entomology
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• v.52 no.2
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• pp.115-123
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• 2013

A microbial insecticide "Bt-Plus" has been developed to enhance an insecticidal efficacy of an entomopathogenic bacterium, Bacillus thuringiensis (Bt). However, its wettable powder formulation is not preferred by farmers and industry producers due to relatively high cost. This study aimed to develop a soluble concentrate formulation of Bt-Plus. To this end, an optimal mixture ratio of two bacterial culture broths was determined to be 5:4 (v/v) of Bt and Xenorhabdus nematophila (Xn) along with 10% ethanol preservative. In addition, Bt broth was concentrated by 10 times to apply the mixture at 1,000 times fold dilution. The resulting liquid formulation was sprayed on cabbage crop field infested by late instar larvae of the diamondback moth, Plutella xylostella. The field assay showed about 77% control efficacy at 7 days after treatment, which was comparable to those of current commercial biopesticides targeting P. xylostella. For storage test in both low and room temperatures, the liquid formation showed a relatively stable control efficacy at least for a month. To develop a quality control technique to exhibit a stable control efficacy of Bt-Plus, Bt spore density ($5{\times}10^{11}$ spores/mL) and eight active component concentrations of Xn bacterial metabolites in the formulation products have been proposed in this study.

• The Korean Journal of Nuclear Medicine Technology
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• v.16 no.2
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• pp.3-6
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• 2012

Purpose : Samsung medical ceter shall find a cause of the interference factor and suggest a solution for it. Materials and Methods : A sample of $^{18}F$-FDG, radioactive pharmaceuticals produced by TRACERlab MX and FASTlab synthesizer. Gel-clot method uses Positive control tube and single test tube. Kinetic chromogenic method uses ENDOSAFE-PTS produced by Charles River. Results : According to Gel clot method of Endotoxin Tests at FASTlab, both turbidity and viscosity increased at 40-fold dilution and Gel clot was detected. In case of TRACERlab MX, Gel clot was detected in most of samples but intermittently not in a few of them. When using ENDOSAFE-PTS, sample CV (Coefficient of Variation) of FASTlab is 0% at all dilution rates whereas spike CV is 0% at 1-fold dilution, 0~35% at 10-fold, 3.6~12.9% at 20-fold, 5.2~7.1% at 30-fold, 1.1~17.4% at 40-fold, spike recovery; 0% at one-fold, 25 ~ 58% at 10-fold, 50 ~ 86% at 20-fold, 70~92% at 30-fold, and 75~120% at 40-fold. Sample CV of TRACERlab MX, is 0% at all dilution rates whereas spike CV is 1.4~4.8% at one-fold dilution, 0.6~19.9% at 10-fold, spike recovery; 35~72% at one-fold dilution and 77~107% at 10-fold. Conclusion : Gel clot does not seem to occur probably to H3PO4 which engages in bonding with Mg2+ion contributing gelation inside PCT. Dilution which is identical to reducing the amount of H3PO4, could remove interfering effects accordingly. Spike recovery was obtained within 70~150% - recommended values of supplier - at 40-fold dilution even in kinetic chromogenic method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.239-248
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• 2007

Although high nutritional values and continuous identification of important functional substances of soybean [Glycine max (L.) Merrill.] promote consumption of soybean products worldwide, informations on quality of brand soybean is not enough for consumers. Total of 100 brand soybeans [32 for soypaste and source, 45 black testa (lage), and 17 black testa (small) or medicinal soybean and beansprout soybean] were collected at supermarkets and several external quality factors were analyzed. Brand soybeans were marked with the environmental friendly and intimating words along with soybean (white or yellow), black soybean (black-, frost-, late frost-, green or inner-green-), medicinal soybean and beansprout soybean. Among 100 brand soybeans 30% was 1 kg package and 59% was 500 g package, difference between printed and actual weights of 70% brand soybeans was ${\pm}1%$ and weights of 2/3 of brand soybeans were higher than printed weight. Range of 100 seed weights of soypaste and source, black testa (large) and black testa (small) and beansprout soybeans were $23.7{\sim}47.8g$, $21.9{\sim}44.5g$ and $9.5{\sim}15.0g$, respectively. Although ranges of 100 seed weights of soypaste and source and black testa (large) soybeans were similar, 63% of soypaste and source were less than 29 g, while 78% of black testa (large) soybeans were higher than 30 g. Although average and highest percentages of seeds separated with 6.7 mm sieve were similar with 87.4% and 99.9% for soypaste and source soybean and 86.5% and 99.5% for black testa (large) soybean, respectively, the lowest percentages were 70.7% for soypaste and source soybean and 14.4% for black testa (large) soybean. When 100 seed weight was greater than 35 g, 90% of seeds were remained on 6.7 mm sieve. On the other hand 100 g weight and percentage of seeds remained on 6.7 mm sieve showed significantly positive correlations [r=0.7488** for soypaste and source soybean and r=0.7874** for black testa (large) soybean when 100 seed weight was $20{\sim}30g$. Based on hilum color and/or appearance, 76% of brand soybeans collected (more than 90% in yellow testa soybeans) were found to be mixed more than 10% with other cultivars or landraces. Foreign materials such as sand, piece of clothe, wood piece, dead insects, other soybeans were found in 20% of brand soybeans. Average test weight of brand soybeans was 762g $L^{-1}$ with a range of $645{\sim}820g\;L^{-1}$. Soybeans from local markets were as good as brand soybeans in 100 seed weight, uniformity of seeds, weight of foreign materials and test weight.

• Journal of the Korean Wood Science and Technology
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• v.17 no.3
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• pp.8-19
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• 1989

The proportion of imported wood has been now over 80% of raw materials needed in the wood industry, and therefore, many of studies on the substitution of domestic wood for imported wood and on the increasing the utilization rate of domestic species have been attempted and considered as very important projects to solve. But these trials were practically restricted by several disadvantages of domestic species. such as a small diameter, variety of species, and irregularity of wood physical or chemical characteristics, etc. From a this point of view, this study was carried out to investigate solid wood bending properties of sample trees and then to develop their end uses. The species of sample trees were Pinus densiflora S. et Z., Pinus rigida Mill., and Larix leptolepis Gord. which have large growing stocks but Pinus rigida and Larix leptolepis have not been used well because of their poor qualities. The results obtained were as follows: 1. The optimum conditions for solid wood bending processing of Pinus densiflora, Pinus rigida, and Larix leptolepis are showed in Table 6. 2. The minimum solid-bending radii of Pinus densifjora, Pinus rigida, and Larix ieptolepls were 260mm, 240mm, and 300mm, respectively in steaming treatment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.441-451
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• 2019

This study was conducted to investigate the crop characteristics of 181 sweetpotato germplasms collected from Korea and overseas. The longest shoot vine length was observed in IT232211 (354.8 cm) and the shortest shoot vine length was observed in IT232185 (32 cm). The maximum numbers of shoot branches and nodes were produced by IT232091 (23.0) and IT232174 (67.8), respectively. Differences in Rapid Visco Analyser profiles were observed for pasting parameters such peak, trough, final, breakdown, and setback viscosities; and pasting temperature. The peak and breakdown viscosities were highest in IT232050 and IT232010, at 338.3 and 207.2 Rapid Visco Unit (RVU), respectively. The trough viscosity was lowest in IT232019 at 103.8 RVU. IT232101 had the highest final viscosity (284.6 RVU), and IT232192 had the highest setback viscosity (81.7 RVU). IT232197 had the highest pasting temperature at 86.8℃, and that of IT232134 was lowest at 72.7℃. To evaluate functional substance content, we analyzed 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol content. The highest frequency proportion of starch was in the 10%-15% range (50.8% of the plants), followed by the 5%-10% range (38.1% of the germplasms). Sugar content ranged from 13.5 to 33.3% (23.2% on average); the highest frequency proportion of sugar was in the 20%-25% range (56.9% of the germplasms), followed by the 25%-30% range (25.4% of the germplasms). The highest frequency proportion of water was in the 70%-80% range (52.5% of the germplasms), followed by the 60%-70% range (44.2% of the germplasms). Our results provide basic data for the selection of useful resources and for the development of new sweetpotato varieties.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.67-67
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• 2023

수문관측의 핵심은 강우-유출 관계다. 하천유량 생산을 위해 수많은 지점에서 유량측정을 수행한다. 그러나 유량자료의 신뢰도는 높지 않다. 그리고 댐 유입량 산정에 아무 도움이 되지 않고 있다. 더구나 저수지의 경우는 유입량 자료도 없이 운영되고 있다. 저수지, 댐에 물이 고여 있는데 이를 활용하면 유입량을 계산할 수 있고, 그 지점에서 유량이 얼마인지 고품질로 생산할 수 있다. 여기서는 총저수량 260만m³, 유역면적 3.7km²인 감포댐에 적용하여 저수량 자료를 활용하여 유입량의 신뢰도를 얼마나 개선시킬 수 있는지 분석한 결과는 다음과 같다. 여기서 적용 기간은2020.9.1.~9.14., 2022.9.5.~9.6 등 2개 사상이고, ONE 모형에 의해 10분 단위로 유출량을 모의했다. 모의 방법은 총유량을 같게 하는 방법과 저수위 오차를 최소로 하는 방법 등 두 가지로 했다. 첫째, 2020.9.1.~9.14. 사상은 강우량은 10분 최대 19.0mm, 총 127.0mm였다. 총유량을 같게 하는 경우 유입량은 10분 최대 5.4m³/s, 총 40만m³로 모의돼, 유출률 85.5%로 나타났고, 관측은 10분최대 4.7m³/s, 총 40만m³, 유출률 85.3%로 나타났다. 유량 신뢰도는 RMSE 0.491mm, NSE 0.237, R²는 0.455로 나타났다. 이 경우 저수위 모의 신뢰도는 RMSE 0.600m, NSE 0.158, R²는 0.893로나타났다. 저수량 오차를 최소로 한 경우 유입량은 10분 최대 4.0m³/s, 총 28만m³로 모의돼, 유출률 59.4%로 나타났고, 관측은 10분 최대 4.0m³/s, 총 28만m³, 유출률 85.3%로 나타났다. 유량 신뢰도는 RMSE 0.425mm, NSE 0.430, R²는 0.507로 나타났다. 이 경우 저수위 모의 신뢰도는 RMSE 0.110m, NSE 0.972, R²는 0.995로 높았다. 둘째, 2022.9.5.~9.6. 사상은 강우량은 10분 최대 32.3mm, 총 196.0mm였다. 총유량을 같게 하는 경우 유입량은 10분 최대 64.5m³/s, 총 59만m³로 모의돼, 유출률 81.6%로 나타났고, 관측은 10분 최대 80.1m³/s, 총 59만m³, 유출률 81.6%로 나타났다. 유량 신뢰도는 RMSE 1.832mm, NSE 0.960, R²는 0.984로 나타났다. 이 경우 저수위 모의 신뢰도는 RMSE 0.323m, NSE 0.968, R²는 0.999로나타났다. 저수량 오차를 최소로 한 경우 유입량은 10분 최대 80.1m³/s, 총 66만m³로 모의돼, 유출률 91.6%로 나타났고, 관측은 10분 최대 80.1m³/s, 총 59만m³, 유출률 81.8%로 나타났다. 유량 신뢰도는 RMSE 2.120mm, NSE 0.947, R2는 0.949로 나타났다. 이 경우 저수위 모의 신뢰도는 RMSE 0.153m, NSE 0.993, R²는 0.997로 높았다. 종합하면 저수량 오차가 최소가 되도록 하천 유출량을 모의하면 결과적으로 하천유량의 신뢰도를 향상시키는 것이라 말할 수 있다.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.