• Culinary science and hospitality research
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• v.20 no.3
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• pp.113-124
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• 2014

This study investigated the quality characteristics of Yanggeng sweetened with various amounts of trehalose (0, 40, 60, 80, 100 % of trehalose) and their changes during storage times. The moisture content, color value, $^{\circ}Brix$, pH, texture profile, QDA and acceptance for samples were tested. As a result of the mechanical tests, moisture content and pH were increased while hardness were decreased with increased trehalose content. Also, moistness, gloss and after taste were increased with increased trehalose in the sensory attribute difference test. Acceptance test showed Yanggeng with 60% trehalose and 40% sucrose obtained the highest scores on flavor, taste and overall acceptability. During storage in refrigerator, Yanggeng sweetened with higher % of trehalose showed significantly higher moisture content, and lower syneresis and hardness than the control sweetened with only sucrose. The results of the sensory test showed that 60% trehalose Yanggeng was the highest in flavor, after taste, and overall acceptability.

• Composites Research
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• v.33 no.2
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• pp.39-43
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• 2020

Recently, fabrication process of thermoplastic polyamide-based composites with recyclability as well as impact, chemical, and abrasion resistance have been widely studied. In particular, thermoplastic reactive resin transfer molding (TRTM) in which monomer with low viscosity is injected and in-situ polymerized inside mold has received a great attention, because thermoplastic melts are hard to impregnate fiber preform due to their very high viscosity. However, it is difficult to optimize the processing conditions because of high reactivity and sensitivity to external environments of the used monomer, ε-caprolactam. In this study, viscosity as an important process parameter in TRTM was measured during in-situ anionic polymerization of ε-caprolactam and the solutions for problems caused by high polymerization rate and sensitivity to moisture and oxygen were suggested. Reliability of the improved measurement technique was verified by comparing the viscosity behavior at various environmental conditions including humidity and atmosphere, and it is expected to be helpful for optimization of TRTM process.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.390-393
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• 2014

The effects of roasting temperature and time on the antioxidant activities of tartary buckwheat were investigated. Compared to raw seeds (2.05 mg TAE/g), seeds roasted at $175^{\circ}C$ for 5 min showed significantly higher total polyphenol content (p<0.05), while those roasted at $250^{\circ}C$ for 10 min showed significantly lower total polyphenol content (2.77 and 2.56 mg TAE/g, respectively). The electron-donating abilities of tartary buckwheat seeds increased with an increase in the roasting time at lower temperatures (p<0.05). However, seeds roasted at a higher temperatures ($250^{\circ}C$) for 10 min showed significantly lower electron-donating abilities (p<0.05). Seeds roasted at $175^{\circ}C$ showed adequate L values, regardless of the roasting time. In contrast, seeds roasted for 10 min at $250^{\circ}C$, showed markedly lower L values. Our results suggest that the roasting temperature and time must be controlled to produce high-quality tartary buckwheat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.882-887
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• 2015

This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.37-45
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• 2012

This study was carried out to examine the optimal treatment conditions of ethanol and glycerine for processing technology development of preserved flowers in carnation (Dianthus caryophyllus) 'Desio' commonly used for flower design. For this purpose, effects of dipping duration of ethanol solution and treatment duration and concentration of glycerine on preserved flower quality were evaluated. Ethanol treatment resulted in perfect dehydration and decoloration of petals and it was proper at 24~48 hours under high brightness and low chroma. Appropriate concentration and time of glycerine treatment was 30% at 36 hours because it resulted in Munsell value of 4.0R in Hue, 6.49 in Value, and 19.8 in Chroma (4.0R 6.49/14) representing the most approximate value to that of fresh petals. Decreasing rate in weight after desiccation tended to reduce by longer time of immersing and higher concentration. Weight after 12 hours of immersing reduced up to 86~90% according to treatment time in non-treatment group of glycerin, meanwhile, it reduced up to 51~69% under higher concentration of 40%. However, weight after 48 hours of immersing reduced up to 90% regardless of desiccation time in non-treatment group of glycerine, to the contrary, decreasing rate reduced by 46~54% through glycerine treatment of 40%. Time for desiccation required 24 hours in glycerin concentration of 10~20% except 6 hours of immersing time, however, higher concentration resulted in increased time up to 48 hours.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.31-38
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• 2022

Due to the increasing consumer demands for the safety, shelf life, and quality of food, the application and development of active packaging in the food and packaging industry have been improved. According to the standards and specifications of the Republic of Korea for utensils, containers, and packages, the function of active packaging is to remove or alleviate factors that degrade food quality. Although extensive reviews regarding the development and commercialization of active packaging have been conducted, the legal regulations and safety assessments concerning active packaging have rarely been examined. This review provides information regarding the definition, structure, components, operational mechanisms, and applications for active packaging that actively removes oxygen, moisture, carbon dioxide, and ethylene. Furthermore, the legal regulations and research results related to the development of test methods for safety assessments of active packaging are investigated.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.36 no.5
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• pp.454-462
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• 2023

Flash lamp annealing (FLA) of metal nanoparticle (NP) ink has provided powerful strategies to fabricate high-performance electrodes on a flexible substrate because of its rapid processing capability (in milliseconds), low-temperature process, and compatibility with to roll-to-roll process. However, metal NPs [e.g., gold (Au), silver (Ag), copper (Cu), etc.] have limitations such as difficulty in synthesizing fine metal NPs (diameter less than 10 nm), high price, and degradation during ink storage and FLA processing. In this regard, organometallic ink has been proposed as a material that can replace metal NPs due to their low-cost (usually 1/100 times cheaper than metal nano inks), low-temperature processability, and high material stability. Despite these advantages, the fabrication of flexible electrodes through FLA treatment of organometallic compounds has not been extensively researched. In this paper, we experimentally guide how to determine the optimal conditions for forming electrodes on flexible substrates by considering material parameters, and flashlight processing parameters (energy density, pulse duration, etc) to minimize the difficulties that may arise during the FLA of organometallic ink.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.319-326
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• 1999

Recently, it is continuously rising to concern about the health risk being induced by microorganisms in food such as Escherichia coli O157:H7 and Listeria monocytogenes. Various organizations and regulatory agencies including U.S.FPA, U.S.DA and FAO/WHO are preparing the methodology building to apply microbial quantitative risk assessment to risk-based food safety program. Microbial risks are primarily the result of single exposure and its health impacts are immediate and serious. Therefore, the methodology of risk assessment differs from that of chemical risk assessment. Microbial quantitative risk assessment consists of tow steps; hazard identification, exposure assessment, dose-response assessment and risk characterization. Hazard identification is accomplished by observing and defining the types of adverse health effects in humans associated with exposure to foodborne agents. Epidemiological evidence which links the various disease with the particular exposure route is an important component of this identification. Exposure assessment includes the quantification of microbial exposure regarding the dynamics of microbial growth in food processing, transport, packaging and specific time-temperature conditions at various points from animal production to consumption. Dose-response assessment is the process characterizing dose-response correlation between microbial exposure and disease incidence. Unlike chemical carcinogens, the dose-response assessment for microbial pathogens has not focused on animal models for extrapolation to humans. Risk characterization links the exposure assessment and dose-response assessment and involve uncertainty analysis. The methodology of microbial dose-response assessment is classified as nonthreshold and thresh-old approach. The nonthreshold model have assumption that one organism is capable of producing an infection if it arrives at an appropriate site and organism have independence. Recently, the Exponential, Beta-poission, Gompertz, and Gamma-weibull models are using as nonthreshold model. The Log-normal and Log-logistic models are using as threshold model. The threshold has the assumption that a toxicant is produce by interaction of organisms. In this study, it was reviewed detailed process including risk value using model parameter and microbial exposure dose. Also this study suggested model application methodology in field of exposure assessment using assumed food microbial data(NaCl, water activity, temperature, pH, etc.) and the commercially used Food MicroModel. We recognized that human volunteer data to the healthy man are preferred rather than epidemiological data fur obtaining exact dose-response data. But, the foreign agencies are studying the characterization of correlation between human and animal. For the comparison of differences to the population sensitivity: it must be executed domestic study such as the establishment of dose-response data to the Korean volunteer by each microbial and microbial exposure assessment in food.

• Food Science and Preservation
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• v.18 no.5
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• pp.661-668
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• 2011

This study was conducted to devise appropriate blanching-process conditions as a means to convert Doraji, which is widely used in Korean food due to its unique fragrance and flavor, into frozen food materials for various uses. For the Hunter L values representing the brightness transformation among the surface color and gloss changes that were observed in Doraji before and after freezing, and after Doraji went through a blanching process, the specimen that went through a blanching process at $80^{\circ}C$ showed a significantly higher value compared to another specimen processed at a higher temperature, and the first specimen's value also rose after freezing. Meanwhile, for the hardness values, they declined more as the blanching temperature became higher and as the processing time became longer. For the number of total counts and the number of coliform groups, the number of total counts at $3.75{\times}10^5$ and $1.25{\times}10^5$ cfu/g before the blanching process was reduced into the approximately 2-3 log scale, and no coliform group was detected after the blanching process. As for the peroxidase activity, its activation was decreased by the blanching process, and more than 89% of the peroxidase became inactivated in all the specimens that went through the blanching process. The sensory characteristics of the frozen-thawed Doraji by test group showed the radish leaves blanched at $90^{\circ}C$ for 1 min to be the most highly evaluated in terms of the overall preference level (p<0.05).

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.167-174
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• 2013

Six kinds of sprout vegetables were applied three and six types of non-perforated breathable propylene films (NPB film) for individual and mixed modified atmosphere (MA) package condition at $10^{\circ}C$ on this study. As a tah tasai, kohlrabi, rape, chinese cabbage, red radish, broccoli sprouts were packaged by 20,000, 60,000, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Mixed sprout vegetables were used 20,000 cc, 40,000 cc, 60,000 cc, 80,000 cc, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Loss rate of fresh weight, changes of carbon dioxide, oxygen, and ethylene gas concentration were measured during the storage. Visual quality and off-flavor were rated by panel tests after seven days storage. Each sprout vegetable storage with film tests had been shown under the 0.5% fresh weight loss in every packaged films, and the 20,000cc NPB film package had been suitable atmosphere condition in the carbon dioxide and oxygen gas concentration. Appearance and off-odor of sprouts packaged with 20,000cc NPB film were shown better than other films because of the proper gas movement through the film to outside during the storage. Fresh weight loss of the mixed sprout vegetables had no difference among the NPB films for seven days storage. The 20,000 cc film had been resulted in that exchange rate of carbon dioxide and oxygen was highest cause of low film permeability than sprouts respiration. But the film is not good for storage because it has been made poor value of off-order even showed high visual quality from panel test after storage. 40,000 cc and 60,000 cc non-perforated breathable films were more suitable for mixed sprout vegetable storage at $10^{\circ}C$. These result suggested that 20,000 cc NPB film was good for single packaged sprout vegetable and 40,000 cc and 60,000 cc non-perforated breathable films were good for mixed packaged sprout vegetable.