• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Atmosphere
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• v.26 no.1
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• pp.19-33
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• 2016

Water vapor in the atmosphere is an important element that generates various meteorological phenomena and modifies a hydrological cycle. In general, the Yeongdong region has a lot of snow compared to the other regions in winter due to the complex topography and an adjacent East Sea. However, the phase change from water vapor to ice cloud and further snowfall has little been examined in detail. Therefore, in this study, we investigated phase change of liquid water in terms of a quantitative budget as well as time lag of water vapor conversion to snowfall in the ESSAY (Experiment on Snow Storms At Yeongdong) campaign that had been carried out from 2012 to 2015. First, we classified 3 distinctive synoptic patterns such as Low Crossing, Low Passing, and Stagnation. In general, the amount of water vapor of Low Crossing is highest, and Low Passing, Stagnation in order. The snowfall intensity of Stagnation is highest, whereas that of Low Crossing is the lowest, when a sharp increase in water vapor and accordingly a following increase in precipitation are shown with the remarkable time lag. Interestingly, the conversion rate of water vapor to snowfall seems to be higher (about 10%) in case of the Stagnation type in comparison with the other types at Bukgangneung, which appears to be attributable to significant cooling caused by cold surge in the lower atmosphere. Although the snowfall is generally preceded by an increase in water vapor, its amount converted into the snowfall is also controlled by the atmosphere condition such as temperature, super-saturation, etc. These results would be a fundamental resource for an improvement of snowfall forecast in the Yeongdong region and the successful experiment of weather modification in the near future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.267-279
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• 1990

The temporal and spatial distribution of the coastal cold waters which was formed due to winter colling in the South Sea of Korea was analyzed by IR images from satellite and in situ data from shipboard observations. The coastal waters are known to be consisted of the Yellow Sea Coastal Waters(YSCW) and the South Korean Coastal Waters(SKCW). The former is driven around the Chuja-do and drifted into the Cheju Strait by residual currents, while the latter expands toward offsea by southward wind forcing. The expansion patterns of the SKCW were observed as sinking expansion or drifting expansion such that both were strongly dependent on the surface heat flux conditions. Under the condition of positive heat flux(warmer sea surface) or when the sea surface heat is lost to the atmosphere, the surface water started sinking and eventually expanded toward the open sea causing the cooling of the water column. For the negative heat flux the surface water was just drifted horizontally and expanded seaward and in this case only the surface layer of water was cooled.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.622-629
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• 2017

This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas $^{\circ}Brix$ values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49~0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.231-238
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• 2008

Quality attributes of fresh-cut sesame leaf (Perilla frutescens var. japonica) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh sesame leaf was trimmed and washed with cold water (1, $5^{\circ}C$) as well as tap water ($13^{\circ}C$) for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) tray, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of sesame leaf packaged within PETE tray decreased gradually during storage. Hydrocooling and packing within PETE tray treatments resulted in approximately $1{\sim}2\;log\;CFU/g$ reduction of microbial load.

• Journal of the Korean Geosynthetics Society
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• v.12 no.2
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• pp.13-23
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• 2013

The Korean Peninsula is considered as a seasonal frozen area that is thawed in the spring and frozen in the winter. The influence of fines of the frost susceptibility of subgrade soils were established by laboratory freezing tests simulating closely the thermal conditions in the field. During the winter season, the climate is heavily influenced by the cold and dry continental high pressure. Because of siberian air mass, the temperature of January is $-6{\sim}-7^{\circ}C$ on average. This chilly weather generate the frost heaving by freezing the moisture of soil and damage potential of the geotechnical structure. In the freezing soil, the ice lenses increase the freeze portion of soil by absorbing the ground water with capillary action. However, the capillary characteristics differ from the sort of soil on the state of freezing condition. In this study, ten soil samples are prepared. The basic physical property tests were performed by following the Korean Industrial Standard and the soil specimens were classified by the Unified Soil Classification System (USCS). These classified soils are used to perform the laboratory opened systems freezing test in order to determine the frost heaving characteristics of soils such as unfrozen water content, heaving amount, and freezing depth.

• Journal of the Korean Geographical Society
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• v.46 no.3
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• pp.277-290
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• 2011

Changes of the characteristics in summer rainfall in the Republic of Korea by the regime shift and their causes were examined by analyzing long-term observational data. There has been an abrupt increase in rainfall variability since 1998, which was mainly due to the enhanced rainfall during August~September, although the gradual increase was also detected in June~July. In June~July, the enhanced rainfall developed as a band type covering the whole East Asia while in August~September, it is only found over the Republic of Korea with the greatest increase of 130 mm over Seoul and Gyeonggi area. The two intensified anticyclonic anomalies over the north-northwest/east of the Republic of Korea resulted in producing northerlies/southeasterlies, transporting cold/warm-wet air flows, respectively. The center of the convergence zone from the two separate systems located in the Republic of Korea, leading to a favorable condition for the development of the extreme rainfall. The enhanced barotropic anticyclonic anomalies also affected in warming the sea surface temperature anomalies covering from the eastern coast of East Asia to North Pacific Ocean, which in turn leaded to enhance warm air transporting back to the Republic of Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.285-290
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• 2005

This study was aimed to determine microbiological Quality by adding green tea extracts to cook-chill foods. For this study, Pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and A wand determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during cold storage at 3$^{\circ}C$ for five days. Green tea extracts improved the microbiological Quality and showed antibacterial properties when they are added to Pyeonyuk prepared in a cook-chill production system. The use of green tea extracts can be further explored as a means of enhancing freshness and Quality in cook-chill foods.

• Korean journal of applied entomology
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• v.54 no.4
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• pp.351-357
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• 2015

The two-spotted spider mite Tetranychus urticae Koch, overwinters in apple culture areas of apple orchards. The mite overwinters in various places on the apple trees, usually in groups of 5-15 females. Overwintering females were mostly found in bark crevices with the hibernation cocoons of the oriental fruit moth, Grapholita molesta Busck. They were also found in small crevices of the bark, and in pedicels left after fruit harvesting. Furthermore, overwintering females were found on rough bark at the bases of buds and spurs, on small limbs and twigs, and in limb crevices and forks. Empty scales of dead diaspidids and coccids, as well as cocoons of lacewings and mummies of parasitized aphids sporadically found on trees, were found to be less common overwintering sites for females of the two-spotted spider mite. In two successive years, the mortality of overwintering females was very high, reaching approximately 72 and 80%. This could be due to the low temperature of winter season in Korea and the low cold tolerance of the mite.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.304-310
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• 2011

To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.