• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.44-48
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• 2002

It is necessary to keep Kimchi at 0~5$^{\circ}C$ all around the year to maintain its taste, which is very sensitive to temperature changes. In addition to temperature for maintenance of taste, property of container is also important to control the activity of bacteria involved in Kimchi. As a pottery container is the best one for the bacterial activity, it was used to store Kimchi. Pottery is shielded by cooling pipe directly, and temperature of Kimchi is controlled by the independent temperature controller.

• Korean Journal of Microbiology
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• v.17 no.1
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• pp.42-48
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• 1979

Cellulases were isolated from both healthyl(PC) and virus0infected penicillum chrysogenum(PCV) in the wheat bean culture, and some properties of the enzymes were studied. 1) At $37^{\circ}C$, pH 6, 4 and 6day's culture the maximal enzyme yield was obtained in both PC and PCV. 2) The optimum temperature for the PC cellulase was at $50^{\circ}C$, and that for the PCV enzyme was the same. 3) The optimum pH for the PC enzyme was at 5.0, whereas the PCV enzyme was at 6.0, indicating that they are isozymes. 4) When Na-CMC was used as a substrate, PC enzyme was twice as high as the activity of PCV enzyme.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.44-54
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• 2018

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.60-66
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• 1996

To investigate a possible application of three strains of lactic acid bacteria(strain No. 49. No. 61. No. 75) from kimchi in milk fermentation industry, the optimal condition for production of intracellular ${\beta}-galactosidase$ from Lactobacillus(L.) plantarum and its enzymatic properties were examined. The preferable carbon source of the medium for strain No. 49 in production of ${\beta}-galactosidase$ was MRS broth with 1.0% lactose instead of dextrose of pH 65. for strain No. 75 with 1.0% galactose and for strain No. 61 with 3.0% lactose at pH 7.5, respectively. The maximum enzyme production from strain No. 49, No. 75 was observed after 48 hours culture at $30^{\circ}C$ in a medium containing the appropriate carbon source, from strain No. 61 after 48 hours culture at room temperature. The optimum temperature for ${\beta}-galactosidase$ activity from L. plantarum was $60^{\circ}C$ for strain No. 49, $37^{\circ}C$ for strain No. 61 and $50^{\circ}C$ for strain No. 75, respectively. The heat stability of enzyme activities for all three strains remained 90% at $45^{\circ}C$. The optimal pH was pH 6.5 and enzyme activities were most stable at pH for all three bacteria.

• Life and Agrochemicals
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• s.250
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• pp.36-37
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• 2009

보통 $7\sim8$월에 수확하는 수박은 수분이 96%로 대부분이 당질이며 비타민은 극히 적으나 많은 양의 과당은 신장병에 좋다고 한다. 주과육 중에 있는 citrulline과 arginine은 이뇨효과는 껍질 쪽이 뛰어나다. 또한 씨에는 linoleic acid가 풍부하여 동맥경화 예방 효과가 있다. 저장은 보통 최적 온도 $2.2\sim4.4^{\circ}C$, 최적 습도 $80\sim85%$의 저온이며 $1\sim2$주간 저장 할 수 있다.

• Journal of Broadcast Engineering
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• v.15 no.2
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• pp.290-303
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• 2010

Recently, researches to improve a quality and a color of a display are being actively studied because of the prosperous growth of the flat panel displays such as LCD, PDP and OLED. Automatically adjusting color temperatures based on user preferences is the one of the researches to provide the optimum display color. In this paper, along with defining the problems of prior methods, the user preferences against the priori defined ranges proposed by the MPEG-7 color temperature descriptor are inspected. Based on the analysis of user preferences, an optimal color temperature conversion curve is proposed. As a result of an analysis by ANOVA, tendencies of the user preferences against each range are proven to be similar to the prior research results. The repetition of the color temperature conversion against an image is not statistically significant.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.680-689
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• 1995

Rice based infant foods of carrot, of beef, and of egg for 4-6 month old infants were prepared using freeze drying (FD) process. The optimum moisture content prior to FD and the plate temperature in the drier were determined with the use of response surface methodology. For all the infant foods under this study, FD time was longer as the initial moisture content was higher and the plate temperature was lower. Brittleness of the dried infant foods increased as the moisture content decreased and the plate temperature increased. Among the sensory attributes, hydration rate, uniformity, and smoothness were greater with increased moisture content and with decreased plate temperature. Ease to spoon increased as moisture content increased and mouthcoating increased as both the moisture content and the plate temperature increased. Optimum moisture content and plate temperature for the FD of carrot, beef and egg foods were 88.5% and $34^{\circ}C$, 88.5% and $28^{\circ}C$, and 87.3% and $39^{\circ}C$, respectively.

• KOREAN POULTRY JOURNAL
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• s.16
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• pp.64-68
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• 1971

환경조절의 영향은 동물성 단백질생산에 있어서 경제적으로 영향을 준다. 최적의 온도유지, 습도, 부로일러생산시 광선에 관해서 연구가 많았으나 문제점은 많다. 가장 중요한 두가지 사항은 (1) 여름철에 어떻게 온도를 낮추느냐는 문제 (2) 계사로보터 나오는 매연을 어떻게 줄이느냐는 문제 환경의 조절이 앞으로 사료이용을 어떻게 증가 시키느냐 하는 것이 앞으로의 중요한 과제이다

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.5
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• pp.22-28
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• 2017

The performance of lithium ion batteries used in electric vehicles (EV) varies greatly depending on the battery temperature. In this paper, the finite difference method was used to evaluate the temperature change, state of charge (SOC), internal resistance, and voltage change of the battery due to heat generation in the battery. The simulation model was linked with AMESim to calculate the driving range of an EV traveling in New European Driving Cycle (NEDC) mode. As the temperature dropped below $25^{\circ}C$, the internal resistance of the battery increased, which increased the amount of heat generated and decreased the driving range of EV. At battery temperatures above $25^{\circ}C$, the driving range was also decreased due to reduced SOC that deteriorated the battery performance. The battery showed optimal performance and the driving range was maximized at $25^{\circ}C$. When battery temperatures of $-20^{\circ}C$ and $45^{\circ}C$, the driving range of EV decreased by 33% and 1.8%, respectively. Maintaining the optimum battery temperature requires heating the battery at low temperature and cooling it down at high temperature through efficient battery thermal management. Approximately 500 W of heat should be supplied to the battery when the ambient temperature is $-20^{\circ}C$, while 250 W of heat should be removed for the battery to be maintained at $25^{\circ}C$.

• Journal of Life Science
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• v.30 no.3
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• pp.304-312
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• 2020

Agarase can be used in the field of basic science, as well as for production of agar-derived high-functional oligosaccharides and bioenergy production using algae. In 2012, we summarized the classification, origin, production, and applications of agar. In this paper, we briefly review the literature on the recombinant expression of agarases from 2012 to the present. Agarase genes originated from 19 genera, including Agarivorans, Flammeovirga, Pseudoalteromonas, Gayadomonas, Catenovulum, Microbulbifer, Cellulophaga, Saccharophagus, Simiduia, and Vibrio. Of the 47 recombinant agarases, there were only two α-agarases, while the rest were β-agarases. All α-agarases produced agarotetraose, while β-agarases yielded many neoagarooligosaccharides ranging from neoagarobiose to neoagarododecaose. The optimum temperature ranged between 25 and 60℃, and the optimum pH ranged from 3.0 to 8.5. There were 14 agarases with an optimum temperature of 50℃ or higher, where agar is in sol state after melting. Artificial mutations, including manipulation of carbohydrate-binding modules (CBM), increased thermostability and simultaneously raised the optimum temperature and activity. Many hosts and secretion signals or riboswitches have been used for recombinant expression. In addition to gene recombination based on the amino acid sequence after agarase purification, recombinant expression of the putative agarase genes after genome sequencing and metagenome-derived agarases have been studied. This study is expected to be actively used in the application fields of agarase and agarase itself.