• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.80-85
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• 2004

This study was performed to provide basic quality characteristics data of Kimchi by storage containers that will be applied for Kimchi storage container development of new material. In all storage containers, pH was decreased with increased storage days, while acidity was increased with increased storage days, The changes of pH and acidity by storage containers were alumina < stainless < bio < plastic. Salt content was same to all containers. In all storage containers, reducing sugars of Kimchi at first were 22.65${\pm}$0.04$\^$a/ mg/mL. But as these of alumina, stainless, bio and plastic at storage after 31 days were 11.18${\pm}$0.15$\^$a/ mg/mL, 5.39${\pm}$0.02$\^$b/, 3.74${\pm}$0.10$\^$c/, and 3.14${\pm}$0.02$\^$d/ mg/mL, respectively. The hardness, cohesiveness and gumminess of Kimchi by storage containers decreased with increased storage days. And the changes ratio of these were alumina < stainless < bio < plastic. The desirable organoleptic characteristic such as sourness, fresh cabbage taste and firmness were long time maintained at alumina container A significant evidence was detected that the alumina container showed less quality change than that of bio, stainless and plastic containers as storage days increased.

• Journal of Conservation Science
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• v.28 no.1
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• pp.39-52
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• 2012

The Usuki Stone Buddha Statues in Oita are consisted of 60 Buddhas which represent of Japan carved on the rock-cliff in the 12 to 14th centuries. The basement rock of the statues is dark gray welded lapilli tuff that containing the Aso-4 pyroclastic rock group. Deterioration maps for the Hoki I and the Furuzono Buddha Statues group show multi-directional fissures on the Cakra, and sheeting-off zone at the margin of uprising water. Deterioration rate of the Hoki I group was calculated fissure about 121 in number, 19% of sheeting-off zone and 51% of biological weathering in surface of area. And the Furuzono group was also evaluated as about 48 of fissures in number, 24% of sheeting-off zone and 41% biological weathering. The slope stability assessment results, the Hoki I developed discontinuous planes has possibility of planar, toppling and wedge failures in all caves. Ultrasonic velocity of the Aizen-myooh (basement rock) ranges from 1,520 to 2,794 (average 2,298m/s). And pedestal of Amita-yeorae which has been replaced by new fresh rock is measured as 3,242 to 4,141 (average 3,813m/s). Therefore, we establish of planing conservation treatment and reinforcement methods to fissure, cavity, sheeting-off zone in the Buddha surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.286-293
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• 1986

The purpose of this study was to investigate the effect of withering on mechanical properties for optimizing the condition of transportation and storage of fresh leafy vegetables which they would be easily able to be suffered the physical damage. Experimental material used were spinaches and leeks which were easily apt to be withered. The breaking stress, elastic modulus and viscosity were measured in the range of temperature $3{\sim}37^{\circ}C$ and water content $70{\sim}95%$ by the four element model, being used the creep tester made by author. As a result of this study, while water content was decreased, breaking stress was increased. The elastic modulus and viscosity of the specimens were not influenced on temperature, but on water content. In reversibility test of the withering, the appearance, water content and elastic modulus of the specimens were completely recovered to the initial freshness, but the viscosity was not.

• Resources Recycling
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• v.16 no.6
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• pp.3-9
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• 2007

Although the ferrous material was separated by the magnetic separation before the incineration process, the municipal solid waste incineration bottom ash generated during incinerator in metropolitan area consists of many iron products which account for about $3{\sim}11%$ as well as ceramics and glasses. The formation of $NiFe_2O_4$ and $FeCr_2O_4$ with a $Fe_3O_4-Fe_2O_3$ (similar to pure Fe) on the surface of iron product was found during air-annealing in the incinerator at $1000^{\circ}C$, because Ni and Cr has a chemical attraction about iron is using to coat with Ni and Cr metals for poish or to prevent corrosion. Therefore, Fe-Ni Cr oxide can be formed on durface of the iron product and it can be separated from bottom ash through the magnetic separation. So, in this study, the separation ratio of heavy metals as magnetic separation and mineralogical formation of Fe-ion(heavy metal) in ferrous metals corroded were investigated. As the result, the separation ratio of Ni and Cr based on particle sizes accounted for about $45{\sim}50%$, and Cu and Pb accounted for below 20%. Also, the leaching concentration of Ni and Cr in bottom ash separated by magnetic separation was lower than that in fresh bottom ash.

• Journal of Mushroom
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• v.7 no.3
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• pp.91-97
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• 2009

This expriment was carried out on culture media which affect growth, development and physiological effect to Pleurotus ostreatus, when aqueous ferrum, red pepper powder, leaves of ginkgo biloba were added to culture media. The yield of fresh mushroom per 850ml PP bottle in chunchu-neutari was highest by 144g in 34.9g aqueous ferrum added, ferrous content don't affected to yield of mushroom, but variety of Pleurotus ostreatus affect to yield. Mineral content of fruit body and culture media in Suhan-neutari was different to mineral kind, ferrous content of furit body was similar to 0.31~0.43mg/kg when ferrous content of media was increased in 0.89mg/kg to 10.8mg/kg. The more content of red pepper powder in culture media was high, the more capsaicin content in fruit body was high. transferred capsaicin was highest by 6 mg/100g in Suhan-neutari. Total phenolics content were higher in culture media which was added aqueous ferrum and red pepper powder, but correlation don't showed total phenolics content among antioxydant activity, reducing power, chelating capacity. Macrophage activation was higher in Suhan-neutari than other Pleurotus spp.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Water for future
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• v.24 no.3
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• pp.49-60
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• 1991

As a second part of the study entitled "Field Measurement and Analysis of Fluvial Sediment in the Cheongmi-Strea", this study concerns mineralogical and contaminative characteristics of sediment particles collected at Wonbu-Gyo and Hanpyeong-Gyo in the Cheongmi-Stream. The mineralogical analysis of the bed sediment collected reveals that, in general , quarz is the most abundant mineral found in sands with feldspars and rock fragments in the next, which confirms what is known in the literature. The shape factor of sand particles is about 0.7, which also agrees to what is known in the foreign literature. The analysis also reveals that the clay particles collected are composed mainly of illite, kaolinate, and chlorite. The analysis of contamination reveals that there is no substantial difference between the contents of organic material and heavy metals in the surface water and those in the pore water beneath the river bed. It is because the sampling for this analysis was conducted right after the September flood during which the fresh top soil from the upstream watershed replaced the old bed sediment and pore water that would probably be more contaminated. The contents of geavy metals in the bed sediment of sand particles do not exceed those in the soils adjacent to the river. For fine sediment such as clays, however, the contents of heavy metals, especially of mercury and zinc, far exceed those in the soils adjacent to the river. These fine sediments are transported downstream in the form of wash load and deposited in part on flood plains, which could be a new source of contaminants.taminants.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Journal of Marine Bioscience and Biotechnology
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• v.8 no.1
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• pp.18-23
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• 2016

It is important to design photobioreactor by cheap material for economical microalgal biomass production. In this study, two types of marine photobioreactors (MPBR), made by either polyvinyl chloride (MPBR-PVC) or high density poly ethylene (MPBR-HDPE), are used and performance of these were compared. Tetraselmis sp. KCTC 12236BP is a green marine alga that isolated from Ganghwa Island, Korea, and the strain was used for marine cultivations using MPBR-PVC and MPBR-HDPE. The cultivations were performed three times in the spring season of 2012 using MPBR-PVC and of 2013 using MPBR-HDPE in the coastal area of Young Heung Island. As the results, MPBR-PVC shows higher biomass productivities than MPBR-HDPE, due to its high light transmittance. In the cultivations using MPBR-PVC, the average sea water temperature was $11.5^{\circ}C$ during the first experiment and $16.5^{\circ}C$ during the second and third experiments. Average light intensities during three times for experiments were 407.5, 268.1 and $273.0{\mu}{\cdot}E{\cdot}m^{-2}{\cdot}s^{-1}$, respectively. The maximum fresh cell weight and average biomass productivity were $1.2g{\cdot}L^{-1}$ and $0.12g{\cdot}L^{-1}{\cdot}day^{-1}$. These results showed that Tetraselmis sp. KCTC12236BP were adapted well with the environmental conditions from ocean, and grow in the MPBR-PVC and MPBR-HDPE.

• Applied Biological Chemistry
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• v.11
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• pp.123-130
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• 1969

Five varieties of sweetpotatoes recommended in Korea were investigated with respect to the storing capacity, resin content and the possibility of developing sweetpotato chips as a new processed food item. The results are summarized as follows: 1) Two varieties, Suwon No. 147 and Chun-Mi were more resistant to chilling injury and soft-rot decay than other varieties. 2) The contents of resinous and polyphenolic substances were quite different depending upon the variety. 3) Sweetpotato chips of different color were made from different varieties and rapeseed oil was found to be the best as frying oil. 4) Best conditions to prepare sweetpotato chips with fresh color and proper texture were to dip slices of 1-2 mm thickness in 0.25% sodium bisulfite solution at $40^{\circ}C$ for 30-40 minutes and to subject to deep frying in an oil bath at $150-160^{\circ}C$ for 2.5 to 3.5 minutes. 5) Polyethylene-cellophane film as packing material of sweetpotato chips was the film in the moisture proof and film-impact tests.