• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.176-187
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• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.

• Journal of Radiation Protection and Research
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• v.17 no.2
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• pp.25-35
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• 1992

To evaluate tritium level in some environmental samples, tissue-free water tritium (TFWT) and tissue-bound tritium (TBT) were analyzed in rices, chinese cabbages and pine needles collected at 12 locations in Korea. The TFWT was recovered by freeze-drying of the samples and the TBT was obtained in the form of water by combustion of the dried samples. Tritium was measured by liquid scintillation counter. The concentrations of TFWT were in the range of $0.96{\sim}3.96 Bq/1,\; 0.83{\sim}3.40 Bq/1\;and\;1.02{\sim}3.01 Bq/1$ in rices, chinese cabbages and pine needles, respectively. The mean specific activity ratios (TBT/TFWT) were 0.94, 1.71 and 1.39 in rices, chinese cabbages and pine needles, respectiviely. This excess TBT in the samples may be attributed to the fact that the residence time of TBT in the plant is longer than that of TFWT. The specific activity ratio depends on the plant species, the exposed time to tritiated atmosphere, atmospheric moisture, temperature and diffusion factor.

• Fire Science and Engineering
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• v.28 no.5
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• pp.71-79
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• 2014

This study was performed to test the combustive properties of Medium Density Fibreboards (MDFs) treated with chemicals of the bis-(dimethylaminomethyl) phosphinic acid (DMDAP), N,N-dimethylethylenediaminomethyl-bis-phosphonic acid (DMDEDAP), piperazinomethyl-bis-phosphonic acid (PIPEABP), and methylpiperazinomethyl-bis-phosphonic acid (MPIPEABP). MDFs were painted in three times with 15 wt% solution of the bis-(dimethylaminomethyl) phosphinic acid and alkylenediaminoalkyl-bis-phosphonic acids at the room temperature, respectively. After drying MDF treated with chemicals, combustive properties and volatile organic compounds (VOCs) contents were examined by the cone calorimeter (ISO 5660-1), test for flame retardant (NEMA Notice No. 2012034), and gas chromatography (KS M ISO 11890-2), respectively. It was indicated that the MDFs treated with chemicals showed the longer time to combustion time (CT) = (442~492) s than that of virgin plate by reducing the burning rate except for CT treated with DMDAP. In adition, the MDFs treated with chemicals showed both of the higher char area (44.33~61.33) kg/kg and char length (10.33~11.67) cm than those of virgin plate. Especially, the MDFs treated with chemicals showed the higher mean volatile organic compounds (VOCs) (0.188~0.333) g/L than that of virgin plate within the prescribed limits. Thus, It is supposed that the combustion- retardation properties were improved by the partial due to the treated chemicals in the virgin MDF.

• Fire Science and Engineering
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• v.27 no.4
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• pp.21-26
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• 2013

This study was performed to test the combustive properties of Pinus rigida plates treated with bis-(dimethylaminomethyl) phosphinic acid (DMDAP), bis-(diethylaminomethyl) phosphinic acid (DEDAP), and bis-(dibuthylaminomethyl) phosphinic acid (DBDAP). Pinus rigida specimens were painted in three times with 15 wt% bis-(dialkylaminoalkyl) phosphinic acid solutions at the room temperature. After drying specimen treated with chemicals, combustive properties were examined by the cone calorimeter (ISO 5660-1). It is supposed that the combustion-retardation properties were improved by the partial due to the treated bis-(dialkylaminoalkyl) phosphinic acids in the virgin Pinus rigida. Especially, the specimens treated with chemicals showed both the lower total smoke release rate (TSRR) ($16.94{\sim}18.92m^2/m^2$) and lower $CO_{2mean}$ production (1.98~2.09 kg/kg) than those of virgin plate. However the specimens treated with chemicals showed both the higher peak mass loss rate (PMLR) (0.1250~0.1297 g/s) and higher 1st-smoke production rate (SPR) (0.0153~0.0167 g/s) than those of virgin plate. Compared with virgin Pinus rigida plate, the specimens treated with the bis-dialkylamimoalkyl phosphinic acids showed partially low combustive properties.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Korean Journal of Weed Science
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• v.7 no.1
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• pp.12-18
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• 1987

Seed dormancy and germination responses to light and gases were determined for Echinochloa colona (L.) Link. E. colons seeds did not require a period of after-ripening for breaking dormancy. Water movement occurred readily across the seed coat. Repeated cycles of hydration and dehydration reduced viability and thence germination. Water imbibition for 24 h increased seed moisture by 21%; seeds returned to their original weight after drying at room temperature for 13 h. Removal of seed-coats increased germination in the dark. Light stimulated germination. Germination at a daylight intensity of 51.9 $Wm^{-2}$ or less was significantly reduced. Germination of seeds which were exposed to light for 1 h each day was significantly less than that of seeds exposed for longer than 2 h a day. Seeds subjected to blue light had delayed and decreased germination compared to seeds exposed to red light. Ethylene or carbon dioxide exogenenously added in the presence of light stimulated germination. The addition of the two gases together had a synergistic effect. In the dark, however, the two gases did not increase germination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.812-815
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• 2009

The effects of processing conditions on the ${\alpha}$-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The ${\alpha}$-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, ${\alpha}$-amylase activity was stably maintained at pH range of $4{\sim}7$ and temperature of $25{\sim}40^{\circ}C$. When radish was processed to kakdugi and danmooji, the residual ${\alpha}$-amylase activity was 45.39% and 19.19%, respectively. Consequently, the ${\alpha}$-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below $60^{\circ}C$ and at neutral to acidic pH condition.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.479-486
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• 2012

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.463-469
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• 2003

This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48$\mu\textrm{g}$/$m\ell$, 8.28$\mu\textrm{g}$/$m\ell$, and l2.59$\mu\textrm{g}$/$m\ell$ respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.