• Korean Journal of Food Science and Technology
• /
• v.45 no.3
• /
• pp.305-311
• /
• 2013

Effects of cultivation methods on quality characteristics, pasting characteristics, chemical components, and antioxidant activities of sweet potatoes (Ipomoea batatas (L.) Lam) were determined. The Brix degree, hunter color value, pasting characteristics, moisture, protein, and mineral contents of the sweet potatoes showed significant differences from cultivation methods. The total polyphenol and flavonoid contents of the methanolic extracts of the sweet potato's pericarp were higher than sweet potato's sarcocarp. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the sweet potato's pericarp on the conventional culture and successful cropped hairy vetch culture was 776.38 and 715.20 mg TE/100 g sample. The 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activity of the sweet potato's pericarp on the conventional culture and successful cropped hairy vetch culture was 708.03 and 708.58 mg TE/100 g sample. Generally, there was a difference in antioxidant compound content and radical scavenging activity on the methanolic extract of sweet potato with cultivation methods.

• Food Science of Animal Resources
• /
• v.28 no.1
• /
• pp.14-20
• /
• 2008

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

• Food Science of Animal Resources
• /
• v.28 no.1
• /
• pp.32-38
• /
• 2008

In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at $-2^{\circ}C,\;5^{\circ}C\;and\;20^{\circ}C$ for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at $-2^{\circ}C$ after 30 days, 0.80 mg MA/kg at $5^{\circ}C$ after 21 days and showed 0.91 mg MA/kg at $20^{\circ}C$ after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was $5^{\circ}C$. The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in $20^{\circ}C$. This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below $5^{\circ}C$.

• Journal of Conservation Science
• /
• v.26 no.2
• /
• pp.109-120
• /
• 2010

Four gilded bronze objects and a gilded silver object were examined for elemental diffusion between the gilding layer and the mating matrix. The gilded bronzes consist of three objects from three different historical periods, the Korean Three Kingdoms period, the Koryo and the Choseon periods and one from an unknown period. The gilded silver was from the Koryo period. The amalgam process seems to have been the major technique employed for all of them in gilding. The occurrence of substantial diffusion was observed in all but the anonymous object, particularly in the Choseon artifact where evidence was found that the diffusion phenomenon was intentionally utilized in gilding. The gold content in the gilded bronzes decreases gradually from surface to interior while the copper content increases to the interior, making it difficult to locate the boundary between the gilding layer and the matrix. This gradual change in composition must have resulted from elemental diffusion at elevated temperatures. The oxygen content negligible in the gilding layer precludes the possibility of corrosion being responsible for the varying composition. It is observed that non-uniform diffusion caused variation of colors in the surface of gilded bronzes. The change of colors induced by diffusion, which is always accompanied by the unique surface morphology and chemical compositions, is distinguished from the color change by corrosion. In the gilded silver object, diffusion of mercury was observed along with that of gold and silver.

• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.532-537
• /
• 2017

The purpose of this study was to examine the best cooking condition to decrease 4'-O-methylpyridonxine (MPN, ginkgotoxin) and increase the antioxidative effect. We also examined the change in color of ginkgo biloba seeds after different cooking methods and times. MPN content was decreased with an increase in the cooking time. For the reduction of MPN content, the most efficient cooking method was pan-frying. In particular, MPN content was largely reduced after 8 min of pan-frying. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity and total flavonoid content were increased after 11 min of pan-frying and this level was maintained until 14 min. The total phenolic compound content was maintained for up to 30 min by steaming and 11 min by pan-frying. Therefore, the optimum condition was established by pan-frying from 8 to 11 min.

• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.513-518
• /
• 2017

The quality and physicochemical characteristics of newly developed Sunsik products were investigated. Sunsik A, B, and C were prepared under different roasting temperatures and times (A: $220^{\circ}C$, 15 min; B: $220^{\circ}C$, 25 min; C, D, E: $230^{\circ}C$, 15 min). Sunsik D was prepared using grain flours passed through a 100 mesh screen, whereas the other products were passed through a 140 mesh screen. Sunsik E was prepared by the addition of germinated grains. The moisture content of Sunsik products ranged from 3.24-7.10%. The viscosity and sugar content ranged from 57-74 cP and $1.5-1.7^{\circ}Bx$, respectively. The pH values were similar among the samples. Sunsik D had the highest gelatinization enthalpy, whereas Sunsik C had the lowest. The viable cell counts were in the range from 3-4 log CFU/g and coliform groups were not detected. Sunsik B and E had higher scores for savory flavor and sweet taste than other Sunsik products.

• Korean Journal of Optics and Photonics
• /
• v.24 no.3
• /
• pp.135-142
• /
• 2013

Two white light emitting diodes(LEDs) were fabricated by using two kinds of yellow phosphor, YAG:Ce and $(Sr,Ba)_2SiO4:Eu$, and their spectroscopic properties were analyzed as a function of temperature from room temperature to $80^{\circ}C$. The asymmetric double sigmoidal function was applied to both blue and yellow peaks of the emitting spectrum to obtain the center wavelength, the amplitude, the half width, and the skewness parameters. According to this analysis, the center wavelength of the blue peak shifted to longer wavelength while that of the yellow peak shifted to shorter wavelength. In addition, some of the skewness parameters were found to increase upon heating, which indicates that spectrum asymmetry becomes enhanced at higher temperatures. The changes in the color coordinates and the luminous efficacy were larger for the case of silicate-based white LED. These results suggest that the silicate-based white LED is inferior to the YAG-based white LED from the viewpoint of color stability, efficacy and color rendering index.

• Food Science and Preservation
• /
• v.22 no.3
• /
• pp.385-391
• /
• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Food Science and Preservation
• /
• v.18 no.5
• /
• pp.773-778
• /
• 2011

This study investigated the alcohol fermentation characteristics of citrus hydrolysate by adding various sugars(sucrose, honey, fructose and fructooligosaccharide). As a result, the alcohol content was shown to be similar among all the sugars. Fructose, glucose, sucrose and maltose were detected as a major free sugar. In particular, the contents of fructose and glucose were shown to be higher in sucrose addition, lactic, citric and malic acids were detected as major organic acids of citrus wine. When the sensory characteristics of citrus wines were compared, flavor was shown to have a sensory score of 5.1 in sucrose addition, showing the most preference. However, no significant difference in preference was found among the sugars. Color, taste and overall acceptability were shown to have the most preference in sucrose addition, and then in honey, fructose, and fructooligosaccharide in order. Therefore, a further study on the improvement of quality and sensory preference using aging process and complex sugars is required.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.44 no.6
• /
• pp.120-136
• /
• 2016

This study, views the color of scenery not as a static state, but rather as a continuous sequence of perceptions that incorporates the concept of time. This study derived techniques to quantitatively analyze the flow and data from this sequence. By utilizing this, urban color trends can be based on openness. This is very close to what would be experienced by an actual viewer: it extracted color data and visual amount from frames at 2-second intervals by shooting a video of the color sequence of the city as seen from both the left and right sides from the inside of the monorail (line 3 of the Daegu urban railway). These images were classified by color group, brightness, chroma, high chroma distribution derived techniques such as openness of space, brightness level, clarity level, high-chroma distribution and code, advantage of visual amount, dominant factor exposure, hot and cold color image and dynamic of sequence rhythm. During the derived sequence, the data determines the openness in the visual amount of sky and it was found that the tendency of the colors of the city was opening regression analysis. The more colorful the city is opening the brightness is lowered, the chroma increased slightly, cold colors significantly increased, which also had a very deep relationship with Lynch enclosed proportion, color change of the city trends through the actual scenery could grasp in more detail.