• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.97-104
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• 2004

Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of kochujang were investigated during fermentation. Activity of ${\alpha}$-amylase was low in chitosan-added kochujang, whereas those of ${\beta}$-amylase and pretense did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added kochujang than that with chitosan. Consistency of kochujang decreased during fermentation, with the highest consistency observed in ethanol-added kochujang. Oxidation-reduction potential was low in chitosan-added kochujang. Water activity of all kochujang groups decreased during fermentation with the lowest in ethanol-added kochujang. Hunter L-, a-, and b-values of chitosan-added kochujang were higher than other groups, whereas increase in total color difference of low-salt without sub-material group was lowest pH of kochujang was the highest in ethanol-added kochujang, whereas titratable acidity increased remarkably in chitosan-added group. Total sugar and reducing sugar contents of kochujang were high in ethanol-and mustard-added groups, whereas ethanol production decreased remarkably in mustard-added kochujang. Amino nitrogen content was highest in low-salt without sub-material kochujang during late aging period. Ammonia nitrogen content was lower in mustard-added kochujang. After 12 weeks of fermentation, ethanol-added kochujang was more acceptable than mustard-and chitosan-added groups in taste, color, and overall acceptabilities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.13-20
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• 1993

Traditional fermented fish products 'Jeodtgal' have been prepared with addition of about $25\%$ salt to prevent spoilage, but domestic seasoned and fermented products have only about $8\%$ salt, so they have been required careful treatment during distribution and could have a different fermentation pattern from traditional 'Jeodtgal' This study was conducted to establish shelf-life of seasoned and fermented squid at different distribution conditions. To establish shelf-life of seasoned and fermented squid stored at $10^{\circ}C,\;20^{\circ}C$ and $30^{\circ}C$, chemical components and sensory evaluation were investigated. Chemical components such as volatile basic nitrogen(VBN), ammonia nitrogen ($NH_3-N$) and total nitrogen(T. N) rapidly increased during storage at $20^{\circ}C$ and $30^{\circ}C$, but pH value and Hunter color value(${\Delta}E$) slowly decreased during storage without respect of storage temperature. Judging from chemical components analysis and senseory evaluation, seasoned and fermented squid could be storage for 3days at $30^{\circ}C$, 7days at $20^{\circ}C$ and 25days at $10^{\circ}C$, respectively. The ratio of quality deterioration per hour were 0.00166 at $10^{\circ}C$, 0.00595 at $20^{\circ}C$ and 0.01385 at $30^{\circ}C$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.119.1-119
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• 2003

단체 급식의 증가와 더불어 편의식품을 선호하는 소비 경향에 맞추어 최소가공한 과일의 갈변저해를 위한 저해제를 탐색하였다. 실험에 사용한 과일은 배와 감으로 각각 박피하여 속심을 제거한 후 배는 8조각으로 절단하고 감은 1~2cm 두께로 slice 하였다. 저해제는 1% ascorbic acid, citric acid, NaCl, MgCl$_2$, CaCl$_2$, oxalic acid, EDTA, raffinose, salicylic acit, sporix를 사용하였다. 또한 열수 추출한 오약, 계피, 황기, 당기, 건칡, 진피, 천궁, 감초 등도 저해제로 사용하였다. 최소가공한 과일은 저해제에 3분간 침지한 후 물기를 제거하고 tray에 포장하여 실온에서 저장하면서 colorimeter를 이용하여 갈변도의 변화를 측정하였다. 갈변 정도를 나타내는 $\Delta$E 는 시간의 경과에 따라 점차 감소하는 경향을 보였으나 배의 경우 변화 정도가 크지 않았다. NaCl, MgCl$_2$, CaCl$_2$를 처리한 배의 갈변 정도가 가장 적었다. cysteine을 처리한 구에서는 황화합물 냄새가 났다. 또한 oxalic acid를 처리한 구에서는 연화가 빠르게 일어났으며 저장 시간이 경과함에 따라 수분이 용출되었다. 한약재는 자체 색으로 인해 배의 색변화를 증가시켰으며 이취가 발생했다. 또한 저장 시간이 경과함에 따라 건조가 빠르게 일어나 관능적으로도 좋지 않은 결과를 나타냈다. 감에서는 CaCl$_2$, MgCl$_2$를 처리한 구에서 색의 변화가 가장 적었으며 cysteine은 색변화는 적었으나 배의 경우과 같이 이취가 발생하였다. 한약제는 계피와 진피를 처리한 감에서 색의 변화를 저해하는 효과를 보였다.를 처리하였을 경우 당귀, 천문동을 처리한 구에서 효과를 보였다. oxalic acid는 갈변저해에는 효과적이었으나 시간이 경과함에 따라 수분의 용출이 증가하였으며 물성의 변화도 컸다. 또한 ZnCl$_2$를 처리한 구에서는 이취 발생과 수분 용출이 컸으며 색의 변화도 컸다.내었다. 고온 단시간 처리구의 경우 저온 장시간 처리구와는 달리 저장 1일 후부터 그 농도가 다소 상승되었다가 다시 감소는 경향을 보였다. 한편 열처리하여 냉각시킨 직후 및 저장1주 후 사과의 pH, 산도, 당도, 경도, 과육의 갈변도 등을 조사하였던 바 대조구 및 처리구간에 일부 항목에 있어서는 약간의 차이를 나타내었다. 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W1]_{XO}$ ]

• Food Science and Preservation
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• v.23 no.2
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• pp.166-173
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• 2016

This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the ${\Delta}E$ values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.

• Food Science and Preservation
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• v.19 no.1
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• pp.67-73
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• 2012

This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.4
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• pp.344-355
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• 2004

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

• The Journal of Advanced Prosthodontics
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• v.6 no.2
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• pp.71-78
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• 2014

PURPOSE. The objective of this study was to evaluate the clinical acceptability of all-ceramic crowns fabricated by the digital veneering method vis-$\grave{a}$-vis the traditional method. MATERIALS AND METHODS. Zirconia specimens manufactures by two different manufacturing method, conventional vs digital veneering, with three different thickness (0.3 mm, 0.5 mm, 0.7 mm) were prepared for analysis. Color measurement was performed using a spectrophotometer for the prepared specimens. The differences in shade in relation to the build-up method were calculated by quantifying ${\Delta}E^*$ (mean color difference), with the use of color difference equations representing the distance from the measured values $L^*$, $a^*$, and $b^*$, to the three-dimensional space of two colors. Two-way analysis of variance (ANOVA) combined with a Tukey multiple-range test was used to analyze the data (${\alpha}$=0.05). RESULTS. In comparing means and standard deviations of $L^*$, $a^*$*, and $b^*$ color values there was no significant difference by the manufacturing method and zirconia core thickness according to a two-way ANOVA. The color differences between two manufacturing methods were in a clinically acceptable range less than or equal to 3.7 in all the specimens. CONCLUSION. Based on the results of this study, a carefully consideration is necessary while selecting upper porcelain materials, even if it is performed on a small scale. However, because the color reproducibility of the digital veneering system was within the clinically acceptable range when comparing with conventional layering system, it was possible to estimate the possibility of successful aesthetic prostheses in the latest technology.

• Journal of Technologic Dentistry
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• v.32 no.4
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• pp.341-350
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• 2010

Purpose: This study focused on achieving desired shades by combining zirconia core with different thickness porcelain in order to make dental prostheses effectively. Methods: White and colored $LAVA^{TM}$ All Ceramic (3M-ESPE, Seefeld, Germany), and Zirkonzahn (Bruneck, Italy) Trans and prettau were used to have Zirconia. LAVATM Ceram (3M-ESPE, Germany) and ICE (Zirkonzahn, Italy) powder were used to have the porcelain. We made quadrilateral specimen of thickness 0.3mm, 0.5mm, 0.7mm and diameter 10 to use zirconia ceramics system of 2 kinds that color tone reappearance way is different and produced total 120 specimens to 4 experimental groups. We used Spectrophotometer to analyze color tone. Data's value getting by dispersal colorimetry period found L*, a*, b* value using Excel program. We used one-way ANOVA to use SPSS WIN 12.0 program. Results: All L*, a*, b* indexes of zirconia core and porcelain veneer in LAVA group and Zirkonzahn group were different. When you combine the white zirconia core of LAVA group with a porcelain veneer, the thickness of the porcelain must be more than 0.5mm to meet the standard target. When all the colored zirconia cores of LAVA group were combined with porcelain veneers, there was no significant difference from the standard target. When the zirconia cores of Zirkonzahn group are combined with porcelain veneers, the thinner thicknesses were closer to the standard tab than thicker thicknesses; however, there was a significant difference in all combinations, with Delta E* value indicating more than 3. Conclusion: When it comes to colored zirconia, which is the most popular, the thicknesses of both a core and a dentin veneer must be more than 0.3mm to get an appropriate shade. There is more possibility to get desirable shades when the thicknesses of a white core are thinner; however, they would be vulnerable to the environment and lose their color. When combine a zirconia core with a dentin veneer, using Zirkonzahn group needs more considerations in order to meet the standard target.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1202-1207
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• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• The Journal of the Korea Contents Association
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• v.10 no.11
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• pp.235-242
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• 2010

The purpose of this study was to evaluate tooth whitening and microhardness after treatments with tooth bleaching agents containing dicalcium phosphate dihydrate (DCPD) and 35% hydrogen peroxide (HP) which were used in-office bleaching. Thirty enamel specimens were obtained from human premolars and randomly divided into 3 groups(n=10). Tooth bleaching agents were prepared with DCPD (0 g for controls, 0.1 g and 1 g for experimental groups) and HP solution (35% HP). All groups were applied to enamel surfaces for 60 min for 1 day. The pH of each tooth bleaching agent was measured. Tooth color, microhardness of enamel surfaces were also measured. The tooth bleaching agents containing DCPD showed a significant increase in pH compared to the ones without DCPD(p<0.05). Paired t-tests showed significant difference in color values of enamel before and after bleaching in all the groups(p<0.05). As a result, changes in color, containing DCPD group does not contain a statistically significant difference between groups was observed.(p>0.05). In all groups, tooth hardness after bleaching showed a significant decrease in microhardness (p<0.05). However, the DCPD concentration increased in the bleaching, microhardness values slightly decreased. Based on the above results, tooth bleaching agents containing DCPD and 35%HP were equally effective. Due to increases in pH and effective reduction of tooth surface decalcification, the surface characteristics are exposed to a reduced degree of negative effects, resulting in fewer constituent enamel alterations. Thus, commercial availability of the constituents of tooth whitening materials can be achieved.