• Korean Journal of Food Science and Technology
• /
• v.33 no.1
• /
• pp.100-106
• /
• 2001

The objective of this study was to improve the shelf-life of kimchi by freeze drying. Kimchi was freeze dried and stored at $0^{\circ}C$, $5^{\circ}C$ and $28^{\circ}C$ for 60 days. It was reconstituted with water at an interval of ten days and number of total lactic acid bacteria(LAB), sensory properties and shape/color were observed. The results were as follows: (1) Number of total LAB of sample stored at $0^{\circ}C$ or $5^{\circ}C$ for 60 days decreased gradually and the value of 10 day-sample and 30 day-sample was significantly different from the value of 0 day-sample and 20 day-sample, respectively (p<0.05). Number of total LAB of sample stored at $28^{\circ}C$ decreased more rapidly in comparison with that of sample stored at $0^{\circ}C\;or\;5^{\circ}C$. (2) Overall acceptability, taste, moistness and chewiness of freeze dried/reconstituted kimchi slightly decreased by freeze drying. However, acceptability of freeze dried/reconstituted kimchi was relatively good. (3) Overall acceptability of freeze dried/10 days-stored/reconstituted sample was slightly lower than that of reference sample (not-freeze dried sample). Overall acceptability of sample stored at $28^{\circ}C$ for 50 days decreased substantially in comparison with sample stored at $28^{\circ}C$ for 10 day. (4) In case of freeze dried/stored samples, sensory properties of sample stored at $5^{\circ}C$ for 60 days were not different from those of reference(sample stored at $0^{\circ}C$). Overall acceptability, taste, texture and crispness of sample stored at $28^{\circ}C$ started to decrease after 10 days. Odor and color of sample stored at $28^{\circ}C$ were changed after 50 days and 60 days, respectively.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2009.05a
• /
• pp.525-526
• /
• 2009

On this paper we induce calcite($CaCO_3$) precipitation using microbial biomineralization of the Sporosarcina pasteurii and evaluate required performance evaluation by adjusting it to mortar. As a result carbonation normal mortar test piece(C3S-W) and mortar test piece(C3S-S.p) mixed with Sporosarcina pasteurii, reaction of C3S-S.p was late than C3S-W. Also, in the case of carbonation experiment of C3S-S.p curing in the Urea-CaCl2 aqueous solution(Medium) during 28days and durability of the C3S-W, durability of the mortar test piece(C3S-S.p) mixed with Sporosarcina pasteurii become higher than normal mortar test piece(C3S-W).

• Journal of Ginseng Research
• /
• v.37 no.3
• /
• pp.269-272
• /
• 2013

MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.

• Journal of the Chungcheong Mathematical Society
• /
• v.28 no.3
• /
• pp.397-408
• /
• 2015

In this paper, we solve the Hyers-Ulam stability problem for the following cubic type functional equation $$f(rx+sy)+f(rx-sy)=rs^2f(x+y)+rs^2f(x-y)+2r(r^2-s^2)f(x)$$in quasi-Banach space and non-Archimedean space, where $r={\neq}{\pm}1,0$ and s are real numbers.

• Communications of the Korean Mathematical Society
• /
• v.28 no.1
• /
• pp.123-134
• /
• 2013

Operational techniques have drawn the attention of several researchers in the study of sequence of functions and polynomials. An attempt is made to introduce a new sequence of functions by using operational techniques. Some generating relations and finite summation formulae have been obtained. The corresponding MAPLE code for obtaining above sequence of functions for different values of parameters was also discussed.

• Communications of the Korean Mathematical Society
• /
• v.28 no.1
• /
• pp.143-154
• /
• 2013

We introduce a subclass $S_s^{({\kappa})}$(A,B) (-1 ${\leq}$ B < A ${\leq}$ 1) of functions which are analytic in the open unit disk and close-to-convex with respect to ${\kappa}$-symmetric points. We give some coefficient inequalities, integral representations and invariance properties of functions belonging to this class.

• Bulletin of the Korean Chemical Society
• /
• v.28 no.3
• /
• pp.474-476
• /
• 2007

• Journal of the Chungcheong Mathematical Society
• /
• v.28 no.2
• /
• pp.269-286
• /
• 2015

In this paper, we extend the concept of the pseudo differential operators in the usual Schwartz's distribution spaces to the one of the generalized pseudo differential operators in the Beurling's generalized distribution spaces. And we shall investigate some properties of the generalized pseudo differential operators including the generalized pseudo local property. Finally, we will study the smoothness and properly supported property of these operators.

• Communications of the Korean Mathematical Society
• /
• v.28 no.3
• /
• pp.463-480
• /
• 2013

We in this note introduce a concept, so called nil generalized power serieswise Armendariz ring, that is a generalization of both S-Armendariz rings and nil power serieswise Armendariz rings. We first observe the basic properties of nil generalized power serieswise Armendariz rings, constructing typical examples. We next study the relationship between the nilpotent property of R and that of the generalized power series ring [[$R^{S,{\leq}}$]] whenever R is nil generalized power serieswise Armendariz.

• Communications of the Korean Mathematical Society
• /
• v.28 no.3
• /
• pp.635-642
• /
• 2013

There are many results on the extended operations of two fuzzy numbers based on the Zadeh's extension principle. For the calculation, we have to use existing operations between two ${\alpha}$-cuts. In this paper, we define parametric operations between two ${\alpha}$-cuts which are different from the existing operations. But we have the same results as the extended operations of Zadeh's principle.