• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.331-335
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• 1994

The shelf-life of instant noodle stored at $35{\sim}65^{\circ}C$ under dark condition was estimated from the change of hexanal content, which was linearly increased as the storage time increased. The rate constants of hexanal production at various storage temperatures followed Arrhenius relationship. The activation energy and $Q_{10}$ calculated were 12.7 kcal/mole and 1.92, respectively. The rancid flavor was organoleptically detected after 6 days at $65^{\circ}C$ and 13 days $50^{\circ}C$, at which the content of hexanal was 3.5 ppm. The shelf-life of instant noddle at $21^{\circ}C$ based on $Q_{10}$ value of hexanal production was about 110 days. The changes of acid value and peroxide value of instant noodle during storage followed similar pattern to those of hexanal. The activation energy and $Q_{10}$ for both acid value and peroxide value were 16.0 kcal/mole and 2.55, respectively. The hexanal content showed a high positive correlation with acid value as well as peroxide value at all storage temperatures.

• Korean Journal of Poultry Science
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• v.17 no.1
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• pp.45-52
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• 1990

This study was carried out to establish shelf-life of the chicken product by examining the changes of physico-chemical and microbilogical quality of it during the storage at different temperature and period. Chicken product was stored at $4^{\circ}C$, $10^{\circ}C$, $25^{\circ}C$ and $30^{\circ}C$ for 32 days and its shelf-life was proved to by 2 days at $30^{\circ}C$, 4 days at $25^{\circ}C$ and $30^{\circ}C$ days below $19^{\circ}C$. There was no significant difference in pH and TBA value of the chicken product VBN content and mesophile count were most proper as a quality indicator because they were lower level until 30 days storage. But gas formation rates and sensory evaluation scores were proper as a quality indicator to estimate the shelf-life of the chicken product during the storage at the different temperatures because it was vacuum packaged. Q$_{10}$ value of the chicken product was calculated as 3.99 by examined data of gas formation rates and sensory scores. Estimated shelf-life of chicken product by Q$_{10}$ value was 1 day at $35^{\circ}C$, 4 days at $25^{\circ}C$ 16 days at $15^{\circ}C$ and 64 days at $5^{\circ}C$ respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.

• Journal of the Korean Society for Heat Treatment
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• v.5 no.2
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• pp.111-121
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• 1992

For the purpose of investigating the effect of austenitizing temperatures on the mechanical properties of 0.23% C-13.6%Cr martensitic stainless steel, tensile properties, hardness, impact value and carbide extraction were examined after changing the austenitizing temperatures and tempering temperatures. The results obtained are summerized as follows. The carbide laminations formed from hot rolling before austenitization could not be eliminated after austenitizing at $950^{\circ}C$. With increasing austenitizing temperature, hardness increased and showed maximum value at $1050^{\circ}C$ and then slightly decreased. With increasing tempering temperature up to $500^{\circ}C$, impact value and elongation appeard to be decreased but hardness showed nearly unchanged at austenitizing temperature of $1150^{\circ}C$ due to the fine $M_7C_3$ carbides precipitation. The abrupt increase in impact value, hardness and elongation above the tempering temperature of $500^{\circ}C$ appeared to change in carbide structure from fine $M_7C_3$ to coarse $M_{23}C_6$.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.1-12
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• 2003

This study was conducted to evaluating the antioxidative activities of waffle by natural antioxidants combination (tocopherol, rosemary extract and tea polyphenol) and packaging. Waffle stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated for acid value, peroxide value and Q$_{10}$ value. Tocopherol, either alone or with rosemary and tea polyphenol, was highly effective in inhibiting lipid oxidation of waffle at $25^{\circ}C$ and 35$^{\circ}C$. Especially among them, rosemary extract exhibited the best synergistic effect, as determined by peroxide value measurement. Waffle was then packaged under the following packing materials (OPP/DL/VMCPP, PET/DL/VMCCP). As the temperature condition, the modified atmosphere decrease in waffle package and increase peroxide value. This result indicated that the PET package was more effective in reducing oxidation than the OPP package.

• Journal of the Korean Mathematical Society
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• v.46 no.4
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• pp.733-746
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• 2009

For any integer k $\geq$ 2, let P(c, k + 1;q) be the number of all k+1-tuples with positive integer coordinates ($a_1,a_2,...,a_{k+1}$) such that $1{\leq}a_i{\leq}q$, ($a_i,q$) = 1, $a_1a_2...a_{k+1}{\equiv}$ c (mod q) and 2 $\nmid$ ($a_1+a_2+...+a_{k+1}$), and E(c, k+1; q) = P(c, k+1;q) - $\frac{{\phi}^k(q)}{2}$. The main purpose of this paper is using the properties of Gauss sums, primitive characters and the mean value theorems of Dirichlet L-functions to study the hybrid mean value of the r-th hyper-Kloosterman sums Kl(h,k+1,r;q) and E(c,k+1;q), and give an interesting mean value formula.

• Tribology and Lubricants
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• v.15 no.1
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• pp.59-67
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• 1999

Three kinds of reation-bonded SiC that reaction-bonded SiC(RBSC), RBSC reinforced by carbon fiber and RBSC reinforced by activated carbon fiber were prepared for investigating the change of erosion properties. The characteristics of microstructures and the phases have been investigated by using scanning electron microscope and XRD analysis. The hardness test toughness test and erosion test was carried out. In the cases with no carbon fiber, those kind of specimens had the highest value of hardness and the lowest value of toughness. With the increase of carbon fiber content the hardness and the weight loss were decreased, but the toughness was increased in the cases with carbon fiber. In the cases with activated carbon fiber specimens had the highest value of toughness and the lowest value of hardness with 30% contents of activated carbon fiber.

• Fashion & Textile Research Journal
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• v.12 no.4
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• pp.531-537
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• 2010

The purpose of this study was to review physiological responses and subjective sensations in the cold environment when the subjects wore ensemble with different clo values. Seven healthy male subjects participated in this experiment. This experiment was conducted in a climatic chamber with $-10^sC$ and 50%RH. Subjects wore five different kinds of ensemble[C1 (4.453 clo), C2 (3.452 clo), C3 (2.865 clo), C4 (2.387 clo), and C5 (2.280 clo)]. The experiment was composed of 20 min of rest period, 20min of treadmill exercise(6 km/h) period, 30 min of recovery period. We monitored skin temperature on 7 sites, clothing microclimate and subjective sensations. The clo value had positive correlations with mean skin temperature and clothing microclimate. The subjects feel more warm and humid as the clo value goes up. The subjects reported comfort when they wore C1 and C2 ensemble having over 3 clo value. However, they felt less comfortable during the exercise period since there was high humidity. Skin temperature on the extremities were more dramatically changed by the exercise rather than clo value. Thus it seems that in the cold environment, heat balance can mostly be controlled by the choice of clothing, and the clothes with high clo values can provide higher insulation. In conclusion, our findings suggest that it would be more effective to control clo value depending on the activity level for maintaining comfort level in the cold environment.

• The Korean Journal of Nuclear Medicine
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• v.3 no.1
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• pp.19-32
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• 1969

Radioisotope renography was carried out in 564 cases consisting of 150 normal controls, 140 hypertensives, 102 hypertensive nephropathys, 62 chronic renal diseases, non-functioning kidneys. It was aimed to study which parameter of the renogram is most applicable to any definite disease of the kidney. The analytical methods adopted were; Tobe, Spencer, Krueger, Matchida and Takeuchi. In the non-functioning kidney groups, the hemograms and serum nitrogen series were also studied to evaluate the relationships between the renograms and renal anemia. The parameters were; time of maximum amplitude (Tmax), half-time of maximum amplitude ($T\frac{1}{2}$), Kac value calculated from these two parameters in Tobe's method, slopes of Band C phase, B/A and B/C values in Spencer's method, total concentration (T.C.), minute concentration (M.C.) and minute excretion (M.E.) in Krueger's method, Matchida's K value and Takeuchi's renal function Index (R.F.I.). Following were the results: 1. In general, marked differences in the patterns of the renogram were observed between the normal controls and nephropathys. In Tobe's method, each parameter showed statistically significant delay or decrease in patients with hypertensive nephropathys and chronic renal diseases. In Spencer's method, slopes of B and C phase and B/C, also showed the statistically significant decrease in patients with hypertension, hypertensive nephropathys and chronic renal diseases. In Krueger's method, M.C. and ME showed the statistically significant differences between the control and patients with hypertension, hypertensive nephropathys and chronic renal diseases, In Matchida's method, K value showed the statistically significant differences between the control and patients with hypertensive nephropathys and chronic renal diseases. 2. It appeared, therefore, that Tobe's $T\frac{1}{2}$, Kac value, Spencer's slopes of Band C phase, B/A, B/C values, Krueger's T.C., M.C., and M.E. values, Matchida's K value are useful for the differentiation of various renal diseases, however, qualitative analysis of the renogram with one or two parameters is not accurate. 3. In bilateral non-functioning kidney groups, a positive correlation between anemia and nitrogen retention was observed, although the quantitative assessment of the degree of non-functioning was impossible.