• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.60-67
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• 2020

This study determined the microbial contamination levels of hot pepper at harvest, sorting, and distribution stages to suggest a way of reducing the microbial contamination of hot peppers by changing work gloves used throughout these processes. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were found in the following order: soil (5.3±0.9 log CFU/g), hot pepper (4.2±0.9 log CFU/g), gloves (4.2±0.6 log CFU/g), baskets (4.1±0.7 log CFU/ g), clippers (3.9±0.6 log CFU/ g) and water (3.2±1.1 log CFU/g) at harvest stage. The contamination level of coliforms were found in the following order: soil (2.2±0.9 log CFU/g), hot pepper (2.2±0.3 log CFU/g), gloves (2.1±0.6 log CFU/g), clippers (2.0±0.21 log CFU/ g) and baskets (1.9±1.1 log CFU/ g) at harvest stage. TAB on hot pepper at the harvest stage was reduced from 4.2±0.9 log CFU/g to cold storage 3.8±0.2 log CFU/g and room temperature storage 2.6±0.3 log CFU/g, respectively. By the replacement of work gloves and lower distribution temperature, TAB levels of the peppers were significantly reduced compared to those without replacement and distributed at room temperature. In addition, the utilization of plasma was effective on reducing microbial contamination of hot pepper. These results demonstrated that appropriate replacement of gloves at the harvest stages, using plasma in the distribution stage, and refrigerated distribution conditions, which are simple and easy to practice in the field, are effective to reduce microbial contamination on hot peppers.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.132-139
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• 2017

A huge amount of de-icing agent is sprayed during winter to promote traffic safety in cold regions, and the quantity of de-icing agent sprayed has increased each year. The main ingredients in commonly used de-icing agents are chlorides, such as calcium chloride($CaCl_2$) and sodium chloride(NaCl). While calcium chloride is mostly used in Korea and sodium chloride is usually used in the U.S. and Japan, all de-icing agents include chloride ions. The chlorides included in sprayed calcium chloride-based de-icing agents have severe adverse effects, including the corrosion of reinforcing steels through salt damage by infiltrating into road structures, reduced structural performance of pavement or damage to bridge structures, and surface scaling, in combination with freezing damage in winter, as well as water pollution. In addition, the deterioration of paved concrete road surface that occurs after the use of calcium chloride-based de-icing agent accelerates the development of visual problems with traffic structures. Therefore, the present study was performed to prepare an environment-friendly liquid de-icing agent through a reaction between waste organic acids and calcium-based by-products, which are industrial by-products, and to analyze the properties of the de-icing agent in order to evaluate its applicability to road facilities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Restorative Dentistry and Endodontics
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• v.24 no.3
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• pp.465-472
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• 1999

The aim of this study was to determine the shear bond properties of four dentin bonding systems to internal cervical dentin, and to investigate the effect of the pretreatment for removing smear layer and position of dentin on shear bond strength of dentin bonding agents. The materials tested in this study were consisted of four commercially available dentin bonding systems[Allbond 2(AB), Clearfil Linerbond 2(CL), Optibond FL(OP), Scotchbond Multi-purpose(SB)], a restorative light-cured composite resin[Z100]J and a chelating agent[RC-prep(RC)]. Fifty-six freshly extracted human molars were used in this study. Dentin specimens were prepared by first cutting the root of the tooth 1mm below the cementoenamel junction with a diamond bur in a high speed handpiece under air-water coolant, and then removing occlusal part at pulp horn level by means of a second parallel section, The root canal areas were exposed by means of cutting the dent in specimens perpendicular to the root axis. Dentin specimens were randomly assigned to two groups(pretreated group, not-pretreated group) based on the pretreatment method of dentin surface. In pretreated group, RC was applied to dentin surface for 1minute and then rinsed with NaOCl. In not-pretreated group, dentin surface was rinsed with saline Each groups were subdevided into four groups according to dentin bonding systems. Four dentin bonding systems and a restorative resin were applied according to the directions of manufacturer. The dentin-resin specimens were embedded in a cold cure acrylic resin, and were cut with a low speed diamond saw to the dimension of $1{\times}1mm$. The cut specimens were divided into three groups according to the position of internal cervical dentin. The shear bond properties of dentin-resin specimens were measured with Universal testing machine (Zwick, 020, Germany) with the cross head speed of 0.5mm/min. From this experiment. the following results were obtained : 1. In case of shear bond strength, there was no significant difference among dentin bonding systems in not-pretreated groups, whereas in pretreated groups, the shear bond strengths of AB and of SB were statistically significantly higher than those of CL and of OP. 2. The shear bond strengths of AB and of SB in pretreated groups were significantly higher than those in not-pretreated groups. 3. The shear bond strengths of radicular layer of OP were higher than those of occlusal layer of OP in not-pretreated groups, and of AB in pretreated groups. The shear bond strengths of radicular layer of AB and of CL in not-pretreated groups were higher than those in pretreated group.

• Food Science and Preservation
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• v.15 no.4
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• pp.606-611
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• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

• 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.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.1-7
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• 1990

The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from $55^{\circ}C$, and was higher value in all temperature range. Amylose of chestnut starch was leached more than that of acorn to $90^{\circ}C$. and reversely from $90^{\circ}C$ to $100^{\circ}C$. The blue value and amylose content of acorn and chestnut starches were 0.464, 0.440 and 24.8%, 22.5 respectively. According to Brabender Amylogram, gelatinization temperature and peak. hot and cold viscosity were $68.5^{\circ}C$, 1010, 910, 1470 BU for acorn and $63.7^{\circ}C$, 1480, 1000, 1080 BU for chestnut. Peak temperature and gelatinization enthalpy were $67.0^{\circ}C$ 3.64 cal/g for acorn, and $66.0^{\circ}C$, 2.82 ca1/g for chestnut. X-ray diffraction patterns of two starches were A-types but chestnut had some B-type character.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.184-189
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• 2012

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at $4^{\circ}C$ for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.480-487
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• 1997

Vitellogenin (Vg) was purified from plasma of $estradiol-17\beta(E_2)-treated$ spotted flounder, verasper variegatus, by preripitation with cold distilled water, followed by fractionation using a Sepharose CL-6B column chromatography. $E_2-induced$ protein was identified as Vg by SDS-PAGE and western blot analysis. The molecular weight of the purified Vg was estimated 175 kD as determined by SDS-PAGE. In order to measure the Vg level, monoclonal antibodies against Vg were produced by hybridoma technique. Purified Vg was immunized into Balb/c mice and then the spleen cells from mice were fused with NS-1 myeloma cells. The hybridoma cells were screened by enzyme-linked immunosorbent assay (WLISA) and subcloned by limiting dilution. The hybridoma clones which secreted antibodies highly reactive to the purified Vg were designated as 4D6. Its specificity was demonstrated by western blot from plasma of untreated, $E_2-treated$ male fish, and purified Vg.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.879-884
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• 2002

Cold and hot water fractions of Diospyros kaki were screened to determine its anti-complementary activity. Flour of Diospyros kaki leaf (250 g) was boiled at $100^{\circ}C$ for 3 h and passed through a membrane of 10 kDa molecular weight (DK-0). DK-0 was precipitated with ethanol and refluxed with methanol to obtain the crude polysaccharide (DKC). DKC-1 was isolated by ion exchange chromatography on DEAE-Toyopearl 650C, and DKC-1c was purified from DKC-1 by size exclusion chromatography on Bio gel P-60. The anti-complementary activities of DKC-1c at $1000\;{\mu}g/mL$ were 85.4 and 61.1% via whole and alternative pathways, respectively. DKC-1c was determined as a neutral polysaccharide composed of glucose (29.0 mol.%), arabinose (24.3 mol.%), and galactose (16.2 mol.%) with the molecular weight of 66.6 kDa. Results of agarose gel immunoelectrophoresis revealed DKC-1c, as a complement activator, cleaved C3 into C3a and C3b via both pathways.