• Applied Biological Chemistry
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• v.25 no.3
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• pp.119-125
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• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.119-124
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• 1987

Combined cryoprotectants (C.C.) were formulated to depress freezing points of strawberry pulp and orange juice concentrate to ${-15}^{\circ}C$, and quality changes in fruit pulps during storage ai ${-15}^{\circ}C$ in the liquid state were investigated. C.C. suitable for strawberry pulp consisted of sucrose (2.5%, w/w), glucose (12.7%), fructose (12.7%), glycerol (1%), propylene glycol (1%) and ascorbic acid (0.1%), and that for orange juice concentrate containing 48% solids glucose (5%), fructose (5%), glycerol (4%) and citric acid (1%). When quality of fruit pulps was compared among control and those with C.C., quality of fruit pulps stored with added C.C. was at least as good as control, except treatment B which had significantly lower overall preference. Strawberry jam prepared from pulp stored for 4 monthes did not show any significant quality differences among control and treated samples. The results of this study indicated that fruit pulps could be stored with added C.C. in the liquid state at the frozen storage temperature, while maintaining qualities at least as good as the conventionally frozen stored products.

• Korean Journal of Social Welfare
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• v.59 no.4
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• pp.111-136
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• 2007

The National Basic Livelihood Security(NBLS) System implemented from October 2000 has expanded cash assistance to cover the poor who are able to work in our country. Although the cash assistance for them has positive aspects of providing basic livelihood security for all people, but many scholars have also pointed out its negative aspects such as a decrease in labor supply among the poor. In order to provide policy implications for the cash assistance program of our country as well as the US, this paper examines the impact of Temporary Assistance for Needy Families(TANF) on poverty among single mothers and their families using data from March Current Population Survey of $1991{\sim}2002$. TANF imposes strong work requirements and time limits to recipients as conditions for cash assistance, which are major sub-components of TANF. Therefore, this paper analyzes TANF by looking at work requirements and time limits separately, not by looking at TANF as a single policy. The research findings show that work requirements significantly decreased income and increased poverty among single mothers. Although time limits show income increasing effects and poverty decreasing effects, it seems further studies on time limits are needed at this point. The research findings of this paper provide important lessons for welfare to work cash assistance of our country as well as the US.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.382-387
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• 1982

Lipids and fatty acid composition of free and bound lipids isolated from four barley varieties were studied. The average content of purified free and bound lipids were 1.57% and 0.48%, respectively. The average contents of neutral lipids, glycolipids and phospholipids in the free and bound lipids contain 81.1% and 16.4%, 11.4%, and 6.8%, 6.7% and 75.5%, respectively. Among the neutral lipids in both free and bound lipids, triglycerides were the predominant with free fatty acids, monoglycerides, diglycerides, free sterol esters being present as minor components. Linoleic, oleic, palmitic and linolenic acid were the principal fatty acids in both free and bound lipids. And fatty acid composition of lipid classes in free and bound lipids were determined.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.128-134
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• 1975

For development of long-term storage method of sweet-persimmons using polyethylene film bags, basic experiment was conducted with 30 boxes of sweet-persimmons in 1973 and the same experiment was extended for industrial application with 2,500 boxes of the persimmons in the cold storage of Jinyoung Sweet-persimmon Association in 1974. Investigation was made on change of the quality by storage period. At the same time, persimmons put in the cold storage test were shipped to market at different time in order to monitor consumer response and commercial feasibility. The followings are conclusion obtained from the result of this experiment. 1. Storage of sweet-persimmon, Buyu, produced in Jinyoung, Kimhae was possible for 1 month at $2^{\circ}C{\pm}1^{\circ}C$ cold storage. This storage period was extended to 4 months until the end of February in case that the fruits were hermetically sealed in P.E. film bags of 0.08 to 0.1 mm thickness. 2. During the storage period of sweet-persimmons packed in the film bags, the loss of weight due to evaporation was effectively prevented with use of the film of bag thicker than 0.04 mm. 3. The storage ability of 3-5 persimmons per small bag was somewhat superior to that of many persimmons packed in the large box of 15kg capacity. 4. The thicker the film of bags, the more $CO_2$ gas was accumulated inside, however, from 1 month after beginning of the storage the rate of $CO_2$ accumulation became very low maintaining the stabilized level of 5-6% at the plot of 0.06-0.08mm thick bags. 5. While the persimmons were in storage, decreased was the content of total sugars, total acids, and vitamin C, of which the phenomenon was remarkable especially with the fruits of non-packed plot. 6. The sweet-persimmons in the film bags subjected to cold storage when shipped to market in their intact condition were more beneficial than when they were shipped out in unpacked condition. The intact fruits packed in the P.E. film bags were able to keep their commercial value for 10days in the outdoor situation. 7. The sweet-persimmons that were packed in the film bags and put in the cold storage had maintained promissing marketability and the economic feasibility was acknowledged when the experimental practice was applied to industrial scale.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.179-183
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• 1982

This experiment was carried out to clarify the optimal concentrations of growth regulators for callus induction and the condition of callus culture of leaf tissue taken from Stevia rebaudiana Bertoni. The content of stevioside, sweetening component, in leaf-derived callus of stevia was also investigated. It was shown that the optimal concentrations of benzyladenine (BA) and ${\alpha}-naphthalene$acetic acid (NAA) for callus induction were $10^{-6}M$ and $10^{-5}M$, respectively. Reculture of these calli in media (Linsmaier and Skoog) supplemented with BA $10^{-6}M$ and NAA $10^{-5}M$ resulted in profuse calli 15 to 20 days after incubation. When sweetening components produced by callus were extracted and identified by TLC, stevioside appeared to have Rf value 0.50 in TLC which was exactly same as standard stevioside. Stevioside content obtained by TLC-FID analyzer was 260mg per 100g on the basis of dry weight.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.500-505
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• 1985

A method to store concentrated milk in the liquid state at $-15^{\circ}C$ was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at $-15^{\circ}C$ were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to $-15^{\circ}C$ was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.307-313
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• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.495-499
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• 1985

To develope a process by which liquid foods can be stored in the liquid state at the frozen storage temperature, suitable cryoprotectants were selected. Orange juice, chosen as an example of liquid foods, was stored with combined cryoprotectants at $-15^{\circ}C$, and quality changes of orange juice during storage were evaluated. Among 7 cryoprotectants tested, NaCl solution had lower initial freezing point than others, and initial freezing points of glucose, fructose, glycerol, propylene glycol and citric acid were close to each other. Considering flavor quality of orange juice, cryoprotectants suitable for reducing freezing point of orange juice were glucose, fructose, glycerol, and citric acid. Combined cryoprotectants for reducing freezing point of 3 and 4 folds concentrated orange juice to $-15^{\circ}C$ consisted of 10% glucose, 8% frutose, 4.6% glycerol and 3% citric acid, and 5.5% glucose, 4.5% fructose, 4.6% glycerol, and 3% cirtric acid, respectively. When destruction of ascorbic acid, sedimentation volume and sensory flavor score of orange juice stored with combined cryoprotectants at $-15^{\circ}C$ and the control stored at $-18^{\circ}C$ were compared, there were no significant differences. These results indicated that liquid foods with suitable combined cryoprotectants could be stored at $-15^{\circ}C$ or below in the liquid state without adverse effect on quality of the stored products.