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Effect of calcium chloride on the texture of pickled radish wrap (염화칼슘 첨가에 따른 쌈무의 조직감 개선 효과)

  • Jeong, Eun-Jeong;Lee, Nam Keun;Yum, Eun Ji;Nam, Kang;Oh, Jisun;Kim, Yong-Sik;Park, Jun-Young;Kim, Su-Jeong;Jeong, Yong-Seob
    • Food Science and Preservation
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    • v.22 no.3
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    • pp.452-457
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    • 2015
  • This study was conducted to evaluate the quality characteristics of pickled radish wrap supplemented with calcium chloride ($CaCl_2$) at different concentrations. With $CaCl_2$ supplementation, initial pH and acidity were 3.8~4.0 and 2.7~3.0% (w/v), respectively. During the 28 day-preservation at $4^{\circ}C$ or $50^{\circ}C$, the initial pH and acidity were maintained. However, when the pickled radish wrap was preserved at $25^{\circ}C$, it had lower pH (by 0.5) and higher acidity (by 1.9~2.2%) when compared with the initial values. The difference in color (${\Delta}E$-value) of the pickled radish wrap preserved at $50^{\circ}C$ was significant (${\Delta}E$-value 23~27), though the hardness of the sample prepared at $4^{\circ}C$ or $25^{\circ}C$ showed no distinguishable differences at various concentrations of $CaCl_2$ supplementation (0.1, 0.2, 03, 0.4, and 0.5%). However, once preserved at $50^{\circ}C$, it resulted in the greater hardness with the higher concentrations of $CaCl_2$ supplementation. In terms of softness, the overall trend in changes was similar to the hardness. A sensory evaluation using the samples preserved at $4^{\circ}C$ for 28 days demonstrated that the preparation with 0.4% $CaCl_2$ ranked highest in taste, hardness and overall acceptability. It wass suggested that supplementation with 0.4% $CaCl_2$ would be most appropriate to improve the textural properties of pickled radish wrap while maintaining its organoleptic quality.

Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions (블랜칭 처리 조건에 따른 동결 도라지의 품질 특성)

  • Lee, Young-Joo;Lee, Hye-Ok;Kim, Ji-Young;Kwon, Ki-Hyun;Cha, Hwan-Soo;Kim, Byeong-Sam
    • Food Science and Preservation
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    • v.18 no.5
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    • pp.661-668
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    • 2011
  • This study was conducted to devise appropriate blanching-process conditions as a means to convert Doraji, which is widely used in Korean food due to its unique fragrance and flavor, into frozen food materials for various uses. For the Hunter L values representing the brightness transformation among the surface color and gloss changes that were observed in Doraji before and after freezing, and after Doraji went through a blanching process, the specimen that went through a blanching process at $80^{\circ}C$ showed a significantly higher value compared to another specimen processed at a higher temperature, and the first specimen's value also rose after freezing. Meanwhile, for the hardness values, they declined more as the blanching temperature became higher and as the processing time became longer. For the number of total counts and the number of coliform groups, the number of total counts at $3.75{\times}10^5$ and $1.25{\times}10^5$ cfu/g before the blanching process was reduced into the approximately 2-3 log scale, and no coliform group was detected after the blanching process. As for the peroxidase activity, its activation was decreased by the blanching process, and more than 89% of the peroxidase became inactivated in all the specimens that went through the blanching process. The sensory characteristics of the frozen-thawed Doraji by test group showed the radish leaves blanched at $90^{\circ}C$ for 1 min to be the most highly evaluated in terms of the overall preference level (p<0.05).

Quality Characteristics of the Flesh and Juice for Different Varieties of Sweet Pumpkins (단호박의 품종에 따른 과육 및 착즙액의 품질 특성)

  • Kim, Mi-Hyang;Lee, Woo-Moon;Lee, Hee-Ju;Park, Dong-Kum;Lee, Myung-Hee;Youn, Sun-Joo
    • Food Science and Preservation
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    • v.19 no.5
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    • pp.672-680
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    • 2012
  • To determine the characteristics of four different sweet pumpkins (Minimam, Bojjang, Ajikuroi and Kurijiman), juices were made from these varieties. The carotenoids in the flesh were 1.5~2 times higher than those in the skin and were highest in the flesh of the Minimam pumpkin among all the pumpkin varieties studied. The vitamin A contents were higher in the skin than in the flesh, and Minimam had the highest vitamin A content (2,016.57 IU/100 g) while Kurijiman had the lowest (998.83 IU/100 g). The vitamin C contents varied from 43.21 to 82.35 mg%, but there were no significant differences between the flesh and the skin. That of Kurijiman was the highest among the varieties studied. The major mineral of these varieties was potassium, which was highest in the flesh of Ajikuroi, followed by phosphorus. The antioxidant activities of the sweet pumpkin water extracts were higher in the skin than in the flesh. The $EC_{50}$ of the Minimam skin was the highest (4.01 mg/mL), and that of the Ajikuroi flesh was the lowest. The sweet pumpkin juice yields were 69.5~89.4%, with significant differences shown according to the variety. That of the peeled Ajikuroi's flesh was the highest. The pH was 7.17~7.83, and the unpeeled sweet pumpkin's pH was higher than that of the peeled sweet pumpkin. The Brix degree was $12.5{\sim}16.6^{\circ}Brix$, with that of the unpeeled Bojjang being the highest($16.1^{\circ}Brix$) and that of the unpeeled Ajikuroi the lowest ($12.7^{\circ}Brix$). The sweet pumpkin beverage made with pressed juice was adjusted by pH 3.5 with citric acid, and the Brix degree was maintained at the $12^{\circ}Brix$ with sugar. The adjusted beverage, which was the peeled pumpkin flesh juice, had suspension stability for a short time. The sweet pumpkin beverage had a certain flovor and a slimy mouthfeel. Bojjang and Kurijiman were evaluated as the best in the terms of taste and color, but the peeled Minimam and Bojjang showed the best results overall.

Identification of ideal size and drivers for consumer acceptability of apple (사과의 이상적인 크기와 소비자 기호도 결정인자 분석)

  • Jung, Hee-Yeon;Kim, Sang-Sook
    • Food Science and Preservation
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    • v.21 no.5
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    • pp.618-626
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    • 2014
  • The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

The Meta-Educational Implications of Toson-Shibigok ("도산십이곡"에 나타난 메타교육적 함의)

  • Park, Mi-Young
    • Sijohaknonchong
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    • v.23
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    • pp.71-105
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    • 2005
  • Toson-Shibigok(Twelve Songs of Toson) which T'oegye, Yi Hwang, composed has received a lot of attention in terms of its educational implications. These implications have become the essential part of Gojeon Sigas(classic songs and poems), and solid evidence has also been accumulated in the literature. Therefore, the purposes of this study are twofold, that is 1) to explore the impact of T'oegye's fundamental structure of the first education at that time and 2) describe how these educational attitudes will eventually yield meta- educational values. What T'oegye meant by fundamental structure of the first education was that Sijos originated from his own experience should be the vital part of teaching method. One can say that T'oegye's teaching method is more integrative than that of modern literature education in that it includes songs. Not only using his own teaching method, but T'oegye tried to demonstrate his own literary structure to his colleagues and the future generations. In the end, Meta-Education which comprises the heart of recent educational theories well reflects Toegye's theoretical propositions. Rather than giving practical knowledge, his method offers the paradigms of thought patterns and shows the learners' attitudes in approaching the truth. Moreover, T'oegye's teaching method has become a good example to the future generations as well as his contemporary followers. In sum, although a lot of years have passed since he died, T'oegye's Sijo works and life still have invaluable impact on the field of education.

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Microbial Safety and Quality of Fresh Carrot Juice Prepared with Different Environmentally-Friendly Washing Methods (친환경 세척제의 처리 방법을 달리하여 착즙한 당근 주스의 미생물 안전성 및 품질)

  • Lim, Sang-Wook;Choe, Da-Jeong;Kang, Min-Jung;Kim, Jong-Hyun;Kim, Myo-Jeong;Kim, Min-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.10
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    • pp.1225-1233
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    • 2017
  • The aim of this study was to evaluate the microbial inhibitory activity and physicochemical quality of fresh carrot juice prepared with different environmentally-friendly washing methods during low temperature storage. Individual and combined treatments with sodium bicarbonate (baking soda, $NaHCO_3$) and citric acid were applied to carrots for 10 min. Tap water and 50 ppm of sodium hypochlorite (NaOCl) were used as the control. Combined treatment of 1% $NaHCO_3$ and 1% citric acid significantly reduced total aerobic counts and coliforms. In addition, combined treatment of 1% $NaHCO_3$ and 1% citric acid inhibited microbial growth for 7 days at $4^{\circ}C$ and $10^{\circ}C$ in a shelf-life study. There were no significant differences among the sanitizers in terms of $^{\circ}Brix$, acidity, pH, and color. Changes in physicochemical quality were not significantly different by sanitizer but were affected by storage temperature. These results indicate that washing with combined treatment of 1% $NaHCO_3$ and 1% citric acid is an effective method to inhibit the microbial population and maintain physicochemical quality. Therefore, combined treatment of 1% $NaHCO_3$ and 1% citric acid can be effectively used to sanitize and prepare carrot juice without affecting other properties.

Study on Hospital Environmental Causes Affected the Mother′s Comfort After Her Child Birth (산욕부 안위에 영향을 미치는 병원환경 요인에 관한 연구)

  • 변수자
    • Journal of Korean Academy of Nursing
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    • v.8 no.1
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    • pp.1-15
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    • 1978
  • The Purpose of this study is to examine closely the causes influenced upon the comfort and recovery of the woman delivered of a child in the hospital at the same time to understand environmental status of hospitals in order to promote mother's health recovery, and to improve hospital environment by emphasizing the meaning of environment and health before the medical staff and hospital administrative authority. In the method of servery of the research, 165 post paestum patients have been randomly selected who were accommodated and delivered their babies at OB(obstetric ) & GY (Gynecologic) unit the 7 general hospitals for the period of 6 December 1976 through 17 December 1976. As for the survey, it has been used of Questionnaire where we have 65 items in the respect of personal environment in the hospital such as trusting nurse, ability, reliability, kindness and etiquette of nurse and tile character of nurse the relationship with patients the other respect of physical environment included 9f temperature, moisture. air-ventilation lightening noise, cleanness. facilities, and the third realm being of mother's hearth ground to have the following conclusion 1. The feature of the collected personnel they are from OB or GY sects of from OB unit of the other 5 hospitals except the two general hospitals of the college or school Otherwise the rate of the patients to nurses would be 9 : 1. As for the nurses'ground it would be appeared of 20-25 years of age as the 76%. either 3 year course or 4 year course in the education would be each 50% and less than 2 year experience case would record as of 60 %. In the respect of hospital physical environmental status, there we have two hospitals without any thermometers, on the other han4 nowhere there's hygrometer, otherwise, the lightening is normal or over than normal As for the structure of noise protection the corridors're, generally speaking worse than rooms, nerver hueless, there's no ventilating system in the hospitals. The rooms'repainted in white and yellow, light green white, or green color. The patient's clothing were in green pink blue, light green or in white co for. There're not anything special in both decoration and equipments. Most of them used tall beds except in one hospital 2. To the extent of perception of patient's hatch 9round and hospital environment it is presented that they perceived nurse's ability in highest in total human variable, though perceived kindness or etiquette in the lowest otherwise, comparatively high in total average. 3. In the respect of physical environment it is highest perceived of lightening terms, otherwise, lowest perceived of air ventilation and total average became lowest than the one of the original record 4. To ages, in the respect of hatch ground rather old aged mother than the younger one has perceived that nurse would be trusting, in good service character, able, at the same time, liable, Otherwise, in physical environment regardless of age, they perceived lightening in high and remarkably lower in ventilation As a result of the examination of the difference in hospital environment to each age it is appeared of statistical difference at 5% level of ability in the personal environment otherwise little difference as for physical environment 5. In the respect of perceiving level to educational standard it is highly perceived of personal environment for higher ranking group rather than lower group in the educational standard. In case of physical environment it is highly perceived for lower level group rather than higher level group in educational background. The variables which have statistical significance at 5% level are from trusting kindness, etiquette and total kindness, etiquette and total all significance at 5% level are from trusting, kindness, etiquette and total human environment variable in personal environment, otherwise, there's little difference in the physical environment. 6. The perceiving level due to times of admission and accommodation at the hospital would be cleared out as gradual higher perception both physical and personal environment in the hospital. At 5% significant level of the ventilation condition in physical environmental variable it is presented of meaningful difference otherwise, there we have little difference both in Personal variable and other one. 7. In accordance with living standard, the perception degree of personal environment in tee hospital would be inclined to increase to higher living standard on the other hand, in case of the physical environment, the perception level world increase to lower living standard At 5 % level, the trustuariable and total scores in the personal eicuironmectal variable there appeared a meaningful/ significant difference otherwise, there presented little difference both in physical environmental and other variable to the living standard 8. Pertaining to family unit, the mother of an independent family unit perceived highly in all respect of the personal and the physical environment in the hospital rather than the woman of succeeding family unit. At 5 % level there appeared a difference in the respect of kindness and etiquette both in personal environment variable, on the other hand, there hardly marked a difference between other variable and physical environmental one. 9. The degree of perception to comforting level has little connection with a statistical difference the age, educational level hospital admitting times, living standard or family unit. 10. The most effective variable to mother's comforting level will be nurse's ability, reliability, trusting manner, and total physical environment variable in order.

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Quality Evaluation of Minimally Processed Asian Pears (신선편의 식품화된 신고배의 저장 중 이화학적 품질변화)

  • Kim, Gun-Hee;Cho, Sun-Duk;Kim, Dong-Man
    • Korean Journal of Food Science and Technology
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    • v.31 no.6
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    • pp.1523-1528
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    • 1999
  • The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

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Case Study of Ancient City Wall Renewal in Gongju, a Historic Cultural City (역사문화도시 공주의 고도담장정비 사례 연구)

  • Ohn, Hyoungkeun
    • Korean Journal of Heritage: History & Science
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    • v.53 no.2
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    • pp.254-269
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    • 2020
  • The purpose of this study is to propose guidance for wall renewal that is appropriate for an ancient city wall through application of advanced research and theories in wall design. It is a streetscape improvement project which forms part of the "Ancient City Image Finding Project". Study methods consist of advanced research classification, wall design theory contemplation, and analysis of the significance of designated ancient city areas and the "Ancient City Image Finding Project" status. Based on these methods, case study candidates were selected, case status and problems were identified, and improvement proposals were analyzed by comparing various features. Advanced wall research was classified into six categories including analysis of wall characteristics; wall design principle applications; wall structure, color, shape, and application; modern reinterpretation; palace walls; and house, temple, and village walls. The wall is an element of the streetscape improvement component of the "Ancient City Image Finding Project", with the characteristic of providing preceding experience in visual and cognitive awareness than interior structure. Case candidates for ancient city wall improvement are based on the composition distribution of the special conservation district in each ancient city as well as the conservation promotion district. Ultimately, the surrounding village of Gongju-si Geumseong-Dong Songsanri-gil, adjacent to the Royal Tomb of King Muryeong, was selected as the candidate. The "Ancient City Image Finding Project" of the surrounding village of Gongju-si Geumseong-Dong Songsanri-gil began with new Hanok construction. However, wall maintenance did not begin concurrently with that new Hanok construction. Support and maintenance took place afterwards as an exterior maintenance project for roadside structures. If the Hanok and wall were evaluated and constructed at the same time, the wall would have been built in unison with the size and design of the Hanok. The layout of the main building and wall of the Hanok is deemed to be a structure that is closed tightly because of its spatial proximity and tall height. Songsan-ri-gil's wall design should create a calm, subtle, and peaceful atmosphere with shapes, colors, and materials that express ancient city characteristics, but it is in an awkward position due to its sharpness and narrowness. The cause of the problem at Gongju-si Geumseong-dong Songsanri-gil, the case candidate, is that it is lacking significantly in terms of the aesthetic factors that traditional walls should possess. First, aesthetic consciousness seems to have disappeared during the selection and application process of the wall's natural materials. Second, the level of completion in design and harmony is absent. Maintenance guidance after analyzing the cause of problems in ancient city wall maintenance at Gongju-si Geumseong-dong Songsanri-gil, the subject area of research, is as follows: First, the Hanok design and layout of the wall and main gate should be reviewed simultaneously. Second, the one-sided use of natural stone wall in the Hanok wall design should be reexamined. Third, a permanent system to coordinate the opinions of citizens and experts during the planning and design phases should be employed. Fourth and finally, the Hanok's individuality shall be collectivized and its value as a cultural asset representing the identity of the community shall be increased.

Chinese Consumer Preference of Chicken Burgers Cooked by Sous-vide with Korean-styled Seasoning and Available on the Chinese Fast Food Market (진공저온조리를 이용한 한식 스타일 치킨버거와 중국 시판 치킨버거의 중국 소비자 기호도)

  • Bae, Sungeun;Jang, Jin A;Oh, Jieun;Lee, Kyungwon;Cho, Mi Sook
    • Korean Journal of Food Science and Technology
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    • v.45 no.1
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    • pp.126-132
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    • 2013
  • The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.