• Food Science and Preservation
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• v.24 no.8
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• pp.1103-1112
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• 2017

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda's ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda's ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.129-134
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• 1983

Importance has been increased on farming mechanization in harvesting, handling and processing of forage in Korea. Small grasslands are most spread and popular in Korea in comparison with those of Europe and America. Therefore shearing characteristics of some major forage crops should be studied to be contributed to the basic data to develop a moderate size forage harvester being suitable to the small grassland. They were studied on six kinds of forage crops - reed canarygrass, alfalfa, red clover, orchardgrass, meadow fescue and birdsfoot trefoil-in regarding with moisture content levels and shearing angles. The results were as follows; 1. The increase rate of the linear density in relation to the diameter was greater in red clover than other kinds, and order of increase rate in greatness was reed canarygrass, alfalfa and meadow fescue. 2. The increase rates of the maximum shear forces were high in relation to their cross - sectional area in alfalfa and birdsfoot trefoil with hard stems, and the shear energy were comparatively large in orchardgrass and meadow fescue with soft stems, also reed canarygrass and red clover had high values in both the maximum shear force and the shear energy. 3. The shear energy per unit area or shear strength in relation to moisture content showed concave curves with the minimum values at about 70%w. b. which was in the beginning stage of drying in meadow fescue and orchardgrass, nevertheless reed canarygrass and red clover had convex curves with the maximum values at about 40%w.b. 4. The shear force in relation to the shear angle decreased generally with decrease of shear angle from $90^{\circ}$ to $70^{\circ}$ or $50^{\circ}$.

• Geophysics and Geophysical Exploration
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• v.15 no.1
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• pp.39-46
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• 2012

Recently, stratigraphic reservoirs are getting more attention than structural reservoirs which have mostly developed. However, recognizing stratigraphic thin gas reservoirs in a stacked section is usually difficult because of tuning effects. Moreover, if the reflections from the brine-saturated region of a thin layer have the same polarity with those from the gas-saturated region, we could not easily identify the gas reservoir with conventional data processing technique. In this study, we introduced a way to delineate the gas-saturated region in a thin layer reservoir using a spectral decomposition method. First of all, amplitude spectrum with the variation of the frequency and the incident angle was investigated for the medium which represents property of Class 3, Class 1 or Class 4 AVO response. The results show that the maximum difference in the amplitude spectra between brine and gas-saturated thin layers occurs around the peak frequency independent of the incident angle and the type of AVO responses. In addition, the amplitude spectra of the gas-saturated zone are greater than those of brine-saturated one in Class 3 and Class 4 at the peak frequency while those of phenomenon occur oppositely in Class 1. Based on the results, we applied spectral decomposition method to the stacked section in order to distinguish the gas-saturated zone from the brine-saturated zone in a thin layer reservoir. To verify our new method, we constructed a thin-layer velocity model which contains both gas and brine-saturated zones which have the same reflection polarities. As a result, in the spectral decomposed sections near the peak frequency obtained by Wigner-Ville Distribution (WVD), we could identify the difference between reflections from gas- and brinesaturated region in the thin layer reservoir, which was hardly distinguishable in the stacked section.

• Food Science and Preservation
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• v.13 no.1
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• pp.43-49
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• 2006

The chemical components of Korean paprika according to cultivars were investigated and analyzed to provide basic data for food materialization and processing. Nitrogen free extract contents of President, Special and Fiesta were 6.64, 6.22 and $6.01\%$ respectively. The contents of crude lipid and crude fiber in the Special, President and Fiesta were similar. Mineral components of paprika were rich in $K(83.41\-152.98\;mg\%),\;Mg(28.66\~39.46\;mg\%)\;and\;Mn(10.34\~18.96mg\%)$. Among the cultivars of paprika, K content had a slightly higher level in the President than those of Special and Fiesta. The major free Sugars of paprika were glucose $(1.36\~1.45\%)$ and fructose$(0.06\~1.53\%)$, respectively. The contents of total amino acids in paprika were $1,168.08\;mg\%$ in the Special, $1,112.97\;mg\%$ in the President and $874.79\;mg\%$ in the Fiesta. The major amino acids in the paprika were lysine, aspartic acid and glutamic acid Abundant organic acids of paprika were tartaric $(2.34\~4.32\;mg\%)$, succinic $(2.01\~2.42\;mg\%)$ and malic acids $(0.67\~1.72\;mg\%)$. Eight fatty acids in paprika were identified and the major fatty acids were stearic $(15.11\~34.68\%)$ and linoleic acids $(32.12\~60.36\%)$. The contents of ascorbic acid in paprika were $263.45\;mg\%$ in the Special, $284.24\;mg\%$ in the President and $206.34\;mg\%$ in the Fiesta. Total phenolics and carotenoid contents were higher in President cultivar than any other cultivars.

• Korean Journal of Agricultural and Forest Meteorology
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• v.8 no.1
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• pp.36-44
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• 2006

In this study, we constructed a forest fire danger map in the Yeongdong area of Gangwon-do and Northeastern area of Gyeongsangbuk-do using a forest fire rating model and geographical information system (GIS). We investigated the appropriate positions of the automatic weather station (AWS) and a comprehensive network solution (a system including measurement, communication and data processing) for the establishment of an optimum mountain meteorological observation network system (MMONS). Also, we suggested a possible plan for combining the MMONS with unmanned monitoring camera systems and wireless relay towers operated by local governments and the Korea Forest Service for prevention of forest fire.

• The KIPS Transactions:PartA
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• v.13A no.2 s.99
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• pp.123-136
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• 2006

The prefetching technique is an effective way to reduce the latency caused memory access. However, excessively aggressive prefetch not only leads to cache pollution so as to cancel out the benefits of prefetch but also increase bus traffic leading to overall performance degradation. In this thesis, a prefetch filtering scheme is proposed which dynamically decides whether to commence prefetching by referring a filtering table to reduce the cache pollution due to unnecessary prefetches In this thesis, First, prefetch hashing table 1bitSC filtering scheme(PHT1bSC) has been shown to analyze the lock problem of the conventional scheme, this scheme such as conventional scheme used to be N:1 mapping, but it has the two state to 1bit value of each entries. A complete block address table filtering scheme(CBAT) has been introduced to be used as a reference for the comparative study. A prefetch block address lookup table scheme(PBALT) has been proposed as the main idea of this paper which exhibits the most exact filtering performance. This scheme has a length of the table the same as the PHT1bSC scheme, the contents of each entry have the fields the same as CBAT scheme recently, never referenced data block address has been 1:1 mapping a entry of the filter table. On commonly used prefetch schemes and general benchmarks and multimedia programs simulates change cache parameters. The PBALT scheme compared with no filtering has shown enhanced the greatest 22%, the cache miss ratio has been decreased by 7.9% by virtue of enhanced filtering accuracy compared with conventional PHT2bSC. The MADT of the proposed PBALT scheme has been decreased by 6.1% compared with conventional schemes to reduce the total execution time.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.33 no.4
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• pp.317-324
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• 2015

GNSS was firstly proposed for application in weather forecasting in the mid-1980s. It has continued to demonstrate the practical uses in GNSS meteorology, and other relevant researches are currently being conducted. Precipitable Water Vapor (PWV), calculated based on the GNSS signal delays due to the troposphere of the Earth, represents the amount of the water vapor in the atmosphere, and it is therefore widely used in the analysis of various weather phenomena such as monitoring of weather conditions and climate change detection. In this study we calculated the PWV through the meteorological information from an Automatic Weather Station (AWS) as well as GNSS data processing of a Continuously Operating Reference Station (CORS) in order to analyze the heavy snowfall of the Ulsan area in early 2014. Song’s model was adopted for the weighted mean temperature model (T_m), which is the most important parameter in the calculation of PWV. The study period is a total of 56 days (February 2013 and 2014). The average PWV of February 2014 was determined to be 11.29 mm, which is 11.34% lower than that of the heavy snowfall period. The average PWV of February 2013 was determined to be 10.34 mm, which is 8.41% lower than that of not the heavy snowfall period. In addition, certain meteorological factors obtained from AWS were compared as well, resulting in a very low correlation of 0.29 with the saturated vapor pressure calculated using the empirical formula of Magnus. The behavioral pattern of PWV has a tendency to change depending on the precipitation type, specifically, snow or rain. It was identified that the PWV showed a sudden increase and a subsequent rapid drop about 6.5 hours before precipitation. It can be concluded that the pattern analysis of GNSS PWV is an effective method to analyze the precursor phenomenon of precipitation.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.172-182
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• 2016

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).