• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.191-198
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• 2013

The storage quality of fresh Sulhyang strawberries packaged under modified atmospheres was investigated to examine the effect of high $O_2$ on the fruit. Fresh strawberries were packed into PP trays and top-sealed with PET/PP film. Initial gas compositions inside the packages were varied with air, 40% $O_2$/60% $N_2$, 60% $O_2$/40% $N_2$, and 80% $O_2$/20% $N_2$. Sealed packages in PE film bags with air and perforated PP trays were also used as another treatment and control, respectively. Quality attributes and viable cell counts of pathogenic bacteria were assessed during storage at $5^{\circ}C$ for 12 days. High $O_2$ concentration showed no significant effects on the physicochemical and microbial qualities of strawberries. Fruit packaged in PE film bags with 6-15% $O_2$ and 7-9% $CO_2$ during storage had the lowest viable cell counts of inherent microorganisms among the treatment samples. Growth of pathogenic bacteria was suppressed in perforated packages where molds occurred frequently. In an overall sensory aspect, the PE film packages exhibited higher scores than the others at the end of storage period. The experimental results suggested that gas-permeable film packaging with an appropriate combination of $O_2$ and $CO_2$ rather than gas-barrier tray packaging with an initially high $O_2$ concentration would be suitable for improving the storability of strawberries.

• Journal of the Korean Wood Science and Technology
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• v.46 no.5
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• pp.610-621
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• 2018

In conservation treatment lacquer has been used variously as a restoration material. However, dealing with Lacquer is very difficult as it dried in high humidity that can be harmful to the base materials. Also being natural varnish, dried lacquer layer is very different from the drying condition and the quality of the lacquer. These make difficult to predict the result of drying lacquer. In this study, using the humidity control machine, firstly, the main contents of the two different type of lacquer was experimented. And these lacquers was cured in various conditions. The duration time was checked until totally hardened. After that, obtained lacquer layers was analyzed to understand optical properties. Therefore, this study made a result about the relationship between characteristics of lacquer layer and the hardening condition. As a result, duration time of the Korean lacquer drying which has average 13.4% more urushiol than the Chinese lacquer is recorded a twice or triple decrease over it of the Chinese one. And, in all types of lacquer, the higher humidity makes the faster a pace of lacquer dried. In same lacquer, the shorter the duration time of drying lacquer is much darker and glossier. However, gloss deteriorated in saturated humidity. In humidity lower than RH 70%, lacquer is not hardened in 336 hours. When the layer totally cured through long period more than 30 days, the drying lacquer is appeared high brightness and almost transparent. Thus, in lower than RH 70%, it is hard to obtain durable layer.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.139-139
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• 2000

종이는 제조 후 시간의 경과에 따라 노화가 야기되기 시작하며 이에 수반되는 현상으로서 종이의 기계적 강도 손실 및 종이의 색 변화를 들 수 있다. 종이의 노화 현상은 주로 빛, 열, 대기 오염물질, 미생물, 곤충 및 화학약품 등의 외부 인자들에 의해 종이 내에서의 가수 분해 또는 산화작용을 발생시키며 이는 종이의 폭넓은 이용올 제한하는 중요한 원인이 되고 있다. 종이의 노화기작은 주로 산 가수분해 및 산화작용 그리고 가교결합 둥으로 해석되고 있다. 이는 종이의 주 구성요소인 셀룰로오스의 수산기가 반웅하여 카르보닐기를 형성하면 서 저분자화 되거나 산소에 의해 산화되면서 저분자화 되어 종이의 강도적 손실이 일어난다 고 보고되고 있으며 종이의 황색화(Yellowing) 현상은 주원인이 종이에 잔존하고 있는 리그 년이 빛과 열에 의해 반응하여 산화됨으로써 야기된다고 설명되고 있다. 즉, 열이나 자외선 및 가시광션의 조사로 인한 셀룰로오스 및 기타 종이 구성물의 산화에 의해 종이가 퇴색되 거나 강도가 저하되는 현상이 일어나게 된다. 특히 이러한 노화 거동은 상온의 경우에서는 펄프와 종이의 황색화가 천천히 일어나지만 옹도가 점차 올라갈수록 그 속도는 빨라진다. 종이가 노화되면서 일어나는 산화반용은 주로 대기 중의 산소와 접촉하기 쉬운 표변에서부 터 발생하기 쉽다. 열처리를 통해 표면에서의 산화 작용은 촉진되고 종이의 구성원소의 결 합에 화학적 변화가 야기된다. 이를 분석하기 위해서 모든 원소가 독특한 결합에너지를 가 지고 있다는 것에 착안 시료 표면에 특정 x-선 및 전자빔을 입사하여 방출하는 광전자의 에너지를 측정함으로써 시료 표면의 조성 및 화학적인 결합상태를 알 수 있는 ESCA ( (Electron Spectroscopy for Chemical Analysis)를 이용하였다 .. ESCA는 주로 표면 원소의 규 명 및 정량분석과 화학결합 상태의 정성, 정량 분석, 깊이에 따른 원소의 농도 분포 분석, 고분자화합물의 특성 조사, 표면 원소의 화학결합에 따른 전자상태 연구 둥에 활용되 고 있 다. 즉, 종이가 노화되면서 원소들 사이에 변화되는 결합을 이러한 에너지 분석에 의해 원소 정성분석 또는 정량분석을 하고자 하였으며, 이를 분석하여 열처리 시 종이 표면에서 일어 나는 변화를 구명하고자 하였다. 이에 따라 본 연구에서는 종이의 노화를 가속화시키는 빛, 대기오염물질, 및 기타 다른 인 자들은 배제하고 열 만을 가해 노화의 진행속도를 높인 후, 노화 진행 시 종이 표변에 일어 나는 산화작용 및 가수분해를 표면 분석 장치인 ESCA를 이용하여 종이의 주 구성원소인 탄소와 산소가 열처리 시 변하는 에너지를 측정하였다. 또한 카르복실기 정량과 종이의 pH 측정 및 X -ray Diffractometer를 이용하여 결정화도를 측정하였다. 본 연구의 결과, 시간의 경과에 따라서 탄소의 결합에너지는 분포가 C-H에서 COO-, 또는 C=O로 달라짐으로써 종 이가 산화되고 있다는 것을 알 수 있었다. 또한 이 결합에너지 분포의 변화가 펄프의 종류 에 따라서 다르게 이동함으로써 제조된 시트의 표면 산화반응이 서로 다르게 일어나고 있음 을 알 수 있었으며, 이는 사용한 펄프의 화학 조성분의 차이에 기인한 것이라 사료된다.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.177-182
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• 2020

Copper possesses antimicrobial properties against certain bacteria and fungi. In this study, changes in microbial population, color and the antioxidant properties of dried red pepper powder (RPP) by contact with the surface of a copper plate were investigated. Lightness of RPP increased after treatment on the copper plate for 2 h at 55℃. The numbers of total aerobic mesophilic bacteria in RPP increased by 0.61 and 0.50 log on the surface of stainless steel and copper plates during 24 h at 37℃, respectively. The population of yeast and mold was reduced by 90% in the RPP treated on both copper and stainless steel plates under the same condition. Yeast and mold were significantly reduced on the copper plate during 2 h at 55℃. Scavenging activities of RPP treated on the copper plate for 24 h at 37℃ against DPPH radical were decreased; those for 2 h at 55℃ against ABTS radical were rather enhanced. The results suggest that copper might be applied in the processing and storage equipment in relation to RPP products for antimicrobial purposes.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.691-697
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• 2013

This study determines the processing suitability of pumpkin powder by assessing, the physicochemical properties of pumpkin powder subjected to different treatments: steaming, freezing and roasting. Pumpkin powder containing 13.61-16.05% moisture, 39.40-9.53% protein, 1.35-1.43% lipid, 0.26-0.50% ash, 5.01-5.65% yield, and 9.40-10.50 mg% sugar was used. In terms of color values, the L-value of control, a-value of the steamed sample, and b-value of the roasted sample waere the highest. The steamed sampled had the highest DPPH radical-scavenging activity. Reduction in sugar concentration varied significantly by treatments conditions (p < 0.05). Carotenoid concentration was the highest in control (19.75 mg%), followed by steamed sample (17.91 mg%), frozen sample (15.17 mg%), and the roasted sample (14.04 mg%). On the basis of these results, steamed pumpkin powder was identified as the most suited for instant processing.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.34-39
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• 2009

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.2 s.302
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• pp.69-80
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• 2005

In these days, the technology development of the imaging/optic industry and the digital broadcasting replace the classic CRT with the new display devices that is getting slimmer and larger. Especially, when the general TV signal is applied directly to the wide gamut display using LED or laser, which can display higher chromatic colors that can't be reproduced on CRT, the color distortion occurs and it causes serious problems. Thus, in this paper the gamut mapping is studied, which gets rids of the color distortion and utilizes the wider color gamut than that of the CRT sufficiently. In the gamut mapping the general mapping concept is the increasement of the chroma on the same hue plane but it causes the over chromatic enhancement. So, the vector mapping, which increases the lightness md the chroma at the same time, is proposed to prevent the side effect. In the vector mapping the chromaticity is maintained constantly, hence the image can be seen more natural than that of the chroma mapping. By using the gamut fitting, it is compensated that the tone disappearance or the contour effect that is arose from the geometric properties of the input and the output color gamut. These gamut mapping and gamut fitting can prevent the color distortion and reproduce the natural image on the wide gamut displays.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.44 no.4
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• pp.55-62
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• 2007

This paper proposes a defective pixel detection algorithm and its hardware structure for CCD/CMOS image sensor. In previous algorithms, the characteristics of image have not been considered. Also, some algorithms need quite a time to detect defective pixels. In order to make up for those disadvantages, the proposed defective pixel detection method detects defective pixels efficiently by considering the edges in the image and verifies them using several frames while checking scene-changes. Whenever scene-change is occurred, potentially defective pixels are checked and confirmed whether it is defective or not. Test results showed that the correct detection rate in a frame was increased 6% and the defective pixel verification time was decreased 60%. The proposed algorithm was implemented with verilog HDL. The edge indicator in color interpolation block was reused. Total logic gate count was 5.4k using 0.25um CMOS standard cell library.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.281-286
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• 2010

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.729-734
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• 2014

The antioxidant activity and sensory quality of Yanggaeng added with paprika (juice or paste) were investigated. Paprika juice (PJ) or paste (PP) mixed with water at ratios of 0:10 (control), 2:8 (1), 4:6 (2), 6:4 (3), 8:2 (4), and 10:0 (5) were used as ingredients for Yanggaeng. The pH levels of Yanggaeng added with PJ and PP were lower than that of control, and it decreased with increasing PJ or PP contents. Lightness values of PJ and PP Yanggaeng were lower than that of control. Redness and yellowness of PP Yanggaeng was higher than those of PJ Yanggaeng. Hardness, springiness, and cohesiveness were the highest in control and decreased with the amount of PJ or PP. Total polyphenol contents and DPPH radical scavenging activity of PP5 Yanggaeng were the highest. Sensory evaluation showed that color, taste, flavor, texture, and overall acceptability of PJ and PP Yanggaeng were higher than those of control. PJ4 Yanggaeng showed the highest taste (4.46) and overall acceptability (4.23) values, respectively. Sensory quality of PP1 Yanggaeng showed the highest levels of color, taste, flavor, texture, and overall acceptability among PP Yanggaeng.