• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.840-846
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• 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.220-228
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• 2010

This study was designed to examine the effectiveness of an unused tunnel as a rice storage place. The physicochemical changes of rice grains were investigated during 8-months of storage in the tunnel located at Kyungnam province, Korea. Two kinds of tunnel stored rices, NP(rice grown with no pesticides) and LP(rice grown with less pesticides) were compared with $5^{\circ}C$ stored rice as a control. The peroxidase activities, as an index of freshness of rice grains, gradually decreased and NP appeared to be fresher than LP. Whiteness, grain wholeness, and chalkyness were less desirable for the tunnel stored rice than the control, with no significant difference of physicochemical properties, including the broken, damaged, colored rice, and contents of moisture, protein, and amylose. Palatability dropped below 70 in all three groups at later phase. The sensory evaluation showed that overall preference was slightly higher for the control but not significantly different from the other two groups. From all the evidences shown, unused tunnels may be an effective place for a long-term rice storage, since the average temperature inside the tunnel was maintained very constantly around $14.3^{\circ}C$ and relative humidity was optimal for rice storage, especially during spring and summer seasons.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.331-338
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• 2018

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature ($X_1$), time ($X_2$), and method ($X_3$) as the independent variables were carried out through a $3^2{\times}2$ experimental factorial design. Quality evaluations after sterilization included measurements of $F_0$ value ($Y_1$), peak stress ($Y_2$), pH ($Y_3$), color value ($Y_{4-6}$), and organoleptic test [preference for appearance ($Y_7$), overall acceptability ($Y_8$), and preference for texture ($Y_9$) and egg taste ($Y_{10}$)]. Dependent variables ($Y_{1-10}$) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be $120^{\circ}C$ for 25 min using a 2-step sterilization process.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1017-1024
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• 2005

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.585-592
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• 2012

This study was to investigate the quality characteristics and microbiological of simple preprocessed foods vege-ball with guava leaf powder (VB) for soup during storage at $4^{\circ}C$ and preparation of standard recipe. Lightness was increased during storage, but yellowness and redness were no significantly differences during storage, except for control. Hardness of VB increased with increasing guava leaves powder springness, cohesiveness significantly as a powder addition guava leaves was lower. DPPH, ABTS compared to the control showed higher levels in VB with increasing amounts significantly increased antioxidant activity (p<0.05). According to the sensory evaluation, VB 0.1% showed higher score in term of taste, flavor, overall preference. All the VB samples showed significantly lower values for acid, peroxide and than the control. Low level of total aerobic bacteria was detected during storage (<5.00 log CFU/g). Coliforms and yeast & mold were not detected during storage in VB samples. In conclusion, the addition of 0.1% with guava leaves powder would be useful way to enhance the anitoxidant quality and sensory characteristics of preprocessed food. The estimated storage was 8 days at $4^{\circ}C$.

• Spatial Information Research
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• v.11 no.3
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• pp.261-274
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• 2003

The effective probability-based tile pre-fetching algorithm and the collaborative cache replacement algorithm are able to reduce the response time for user's requests by transferring tiles which will be used in advance and determining tiles which should be removed from the restrictive cache space of a client based on the future access probabilities in Web GISs(Geographical Information Systems). The Web GISs have multi-level abstracted data for the quick response time when zoom-in and zoom-out queries are requested. But, the previous pre-fetching algorithm is applied on only two-dimensional pre-fetching space, and doesn't consider expanded pre-fetching space for multi-level abstracted data in Web GISs. In this thesis, a probability-based pre-fetching algorithm for multi-level abstracted in Web GISs was proposed. This algorithm expanded the previous two-dimensional pre-fetching space into three-dimensional one for pre-fetching tiles of the upper levels or lower levels. Moreover, we evaluated the effect of the proposed pre-fetching algorithm by using a simulation method. Through the experimental results, the response time for user requests was improved 1.8%∼21.6% on the average. Consequently, in Web GISs with multi-level abstracted data, the proposed pre-fetching algorithm and the collaborative cache replacement algorithm can reduce the response time for user requests substantially.

• Radiation Oncology Journal
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• v.22 no.4
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• pp.271-279
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• 2004

Purpose: The object of this study Is to investigate sociodemographic and clinical characteristics, psychology, self-esteem and quality of life in cancer patients on radiation therapy and to provide useful information for therapeutic approach to cancer patients on radiation therapy. Materials and Methods: The subjects were 36 patents who had been treated with radiation therapy and 20 normal people. Sociodemographic information and clinical characteristics of cancer patients on radiation therapy were investigated, and symptom checklist-90-revised, Rosenberg Self-esteem Scale for self esteem, World Health Organization Quality of Life Assessment Instrument for quality of life were administered to subjects. And Spearman's correlation analysis was used among these. Result : The tendency of somatization, depression, anxiety and hostility in cancer group were significantly higher than normal group. Self esteem and quality of life in cancer group were significantly lower than normal group. No significant difference was found in comparison of psychology, self esteem and qualify on life according to sociodemographic variables. Among clinical characteristics, in the presence of metastasis in cancer patients, the scores of anxiety, phobia and paranoid ideation were higher In patients with pain, the score of somatization was higher And in case of weight loss, the score of somatization was higher. The higher score of depression, anxiety and hostility were significantly associated with lower self-esteem. And higher score of somatization, depression, anxiety and hostility were significantly associated with lower quality of life. Conclusion: Understanding and management of psychological symptoms, such as somatization, depression, anxiety, and hostility, and pain control are necessary to improve quality of life in cancer patients on radiation therapy.