• 한국식품영양과학회지
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• 제26권5호
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• pp.827-830
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• 1997

Sensory evaluation method was used to develop a type jujube tea the organoleptic properties were evaluated with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15%, 20% and 30% jujube fruites although those from 20% and 30% were not significantly different at 5%level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp was not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones, but these were not significantly different.

• Journal of the Korean Wood Science and Technology
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• 제44권3호
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• pp.360-369
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• 2016

본 연구에서는 팜 부산물인 Empty Fruit Bunch (EFB)의 연료적 특성을 향상시키기 위해 용탈처리와 습식 반탄화를 연속적으로 수행하였다. 용탈처리는 $25{\sim}90^{\circ}C$에서 5~30분 수행하였으며, $90^{\circ}C$, 10분 조건에서 55.99%의 가장 높은 회분 감소율을 나타냈다. 회분 감소율은 용탈 시간보다 온도에 따라 영향을 받았다. 용탈처리 후 연속적으로 습식 반탄화를 수행하였으며 반응온도 $180{\sim}200^{\circ}C$, 반응시간 5~40분에서 실시하였다. 연속처리에 의해 규소를 제외한 대부분의 무기성분은 제거되었으며 회분 감소율은 41.05~63.58%로 나타났다. 특히, 염소, 칼륨, 마그네슘, 인 성분은 80%이상 제거되었다. 용탈처리 후 $200^{\circ}C$, 40분에서 습식 반탄화를 수행한 결과 발열량은 원시료(4390 kcal/kg)와 비교하여 7.96% 증가한 4736 kcal/kg를 나타냈다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2001년도 ICCAS
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• pp.77.4-77
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• 2001

The quality of agricultural products is classified with various factors which are measured and determined by destructive and/or nondestructive method. NIR spectrum analysis method is used to determine internal qualities such as a brix and an acidity. CCD color camera is used to measure external quality like color and a size of fruit. today, nondestructive methods are widely researched. The quality and the garde of fruit loaded into a cup automatically and measured in real time by camera and NIR system is determined by internal and external factors. This paper proposes modified boundary tracking algorithm which detects the contour of fruit´s color image and make chain code faster than conventional method ...

• The Plant Pathology Journal
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• 제25권3호
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• pp.291-293
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• 2009

The low virus titer in woody plant tissues and the presence of inhibitor compounds such as polyphenols, tannins and polysaccharides are common difficulties that compromise purification of plant viroids from their woody hosts. A simple, reliable method of RNA isolation using CF11 cellulose column on a microcentrifuge tube scale for detecting Apple scar skin viroid (ASSVd) in apple was developed. Total RNA extracted from leaf, woody bark and the fruit skin was used for reverse transcription. RT-PCR products could be detected from RNA prepared from dormant woody bark, fruit skin and fresh leaves with both the CF11 cellulose column method and NucliSens extractor in February, August and November. Meanwhile, with the RNeasy kit RT-PCR, products were detected only in leaves and not from bark or fruit skin. The PCR product, about 330 base pairs, was analyzed by agarose gel electrophoresis. The CF11 cellulose column method was effective for detecting ASSVd. The method enabled the processing of a large numbers of samples of dormant woody bark, leaf and fruit skin of apple.

• 한국식품조리과학회지
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• 제10권4호
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• pp.346-350
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• 1994

This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.

• Journal of Biosystems Engineering
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• 제30권2호
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• pp.89-94
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• 2005

The compression strength of corrugated fiberboard container for packaging the agricultural products rapidly decreases because of various environmental conditions during distribution of unitized products. Among various environmental conditions, the main factors affecting the compression strength of corrugated fiberboard are absorption of moisture, long-term accumulative load, and fatigue caused by shock and vibration. An estimated rate of damage for fruit during distribution is about from 30 to 40 percent owing to the shock and vibration. This study was carried out to characterize the durability of corrugated fiberboard container for packaging the fruit and vegetables under simulated transportation environment. The vibration test system was constructed to simulate the land transportation using truck. After the package with corrugated fiberboard container was vibrated by vibration test system at various experimental conditions, the compression test for the package was performed. The compression strength of corrugated fiberboard container decreased with loading weight and vibrating time. The multiple nonlinear regression equation for predicting the decreasing rate of compression strength of corrugated fiberboard containers were developed using four independent variables such as input acceleration level, input frequency, loading weight and vibrating time. The influence of loading weight on the decreasing rate of corrugated fiberboard container was larger than other variables.

• 한국식생활문화학회지
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• 제32권5호
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• pp.394-402
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• 2017

This study evaluated how fresh pear cognition variables influences the purchase of primary and secondary products to promote pear consumption. The survey was performed online using 200 consumers who have consumed pears. Consumers' cognition was classified into two groups, one that was more favorable toward fresh pears and one that was less favorable. The cognition toward pear significantly affected the attitude (p<0.001) and purchase intention (p<0.001) toward fresh pear. When consumers bought fresh pear, sweetness was most important among the selection attributes to both groups, and the most common reason why consumers liked the pear analyzed by check all that apply (CATA) was also sweet taste. However, the negative group did not prefer fresh pear because of taste and texture, so those qualities should be well-controlled. In addition, cognition toward primary products influenced liking and purchase intention of processed pear products, especially beverages (p<0.001), bakeries and sweets (p<0.05). Therefore, these types of secondary products should be developed based on consumers' demands.

• 식물병연구
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• 제18권4호
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• pp.349-353
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• 2012

자두 검은점무늬병은 Xanthomonas arboricola pv. pruni에 의한 세균성 병해로 과실표면에 검은 반점형태의 병징이 발생하여 과실 상품성을 저하시켜 자두 재배농가에 큰 경제적 손실을 초래하는데 이러한 자두 검은점무늬병에 대한 효과적인 약제 방제체계를 개발하기 위하여 몇 종의 화학약제와 살포체계를 구성하여 휴면기중에는 동제 약제를 그리고 과실생육기중에는 항생제계열 약제를 살포하였는데 과실생육기중에서의 항생제계열 약제살포는 휴면기중의 동제 약제살포보다 높은 방제효과를 나타내었다. 자두의 개화만개 10일 후부터 10일 간격으로 3회의 항생제계열 약제살포는 93%의 높은 방제가를 얻을 수 있었는데 비해서 휴면기중의 동제 약제살포는 26-42%의 낮은 방제가를 얻는데 그쳤다. 또한 항생제계열 약제의 처음 살포시기가 개화만개 후 20일이나 30일 보다는 개화만개 후 10일에서 더 높은 방제효과를 얻을 수 있었다.

• 혜화의학회지
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• 제4권2호
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• pp.309-329
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• 1996

There are the Seven Effect of Drugs and unique processing methods in Chinese traditional medicine. The Seven Effects are single effrect(單行), additive effect(相加, 相須), synergic effect(上乘, 相使), antagonistic effect(相畏, 拮抗), inhibitory effect(相惡), neutralizing effect(相殺) and opposite effect(相反). We are interested in synergic effects of some drugs and components ; Addition of OLDENLANDIA DIFFUSA to Kilkyungtang combanation enhanced the cytotoxic activity of Kilkyungtang against A549 and B16-Fo eells by 20% and 50%, respectively. The Oldenlandia-added kilkyungtang also potentiated the cytotoxicities of mitomycine Cand 5-fluorouracil. ar-tunnerone. isolated from the root of Curcuma longa, potentiated the cytotoxic activity of sesquiphellandrene(isolated from the same root), aurapten(isolated from Aurantii semen)or cyclophosphamide by 10 times. The purpose of the processing(修治) of Chinese grugs is to remove unusable parts of plants and to eliminate toxicities as well as to produse new active components in drugs. On a occasion of study on the anthelmintic drugs against the chinese fluke(Clonorchis sinesis, (肝디스토마), we have observed that the processed mume fruit(鳥梅) possessed a very very potent clonorchicidal effect, while the methanol extract of the non-processed fruit inactive. The active component was isolated from the processed mume and identified as 5-hydroxymethylfurfuryl aldehyde. This substance dose not occur in the immature fruit and was found only in the processed one. Wehave heated the immature fruit in an oven at $90^{\circ}C$ for 52 hrs and found that the heated fruit eame clonorchidal. As demonstrated in these and other example cited in this presentation, the natural products chemistry is contributory to univeiling the drug effect ensued from the processing and the synergic effect of Oriental medical drug combinations, and to rationalization or modernization of the traditional medicine.

• Nutrition Research and Practice
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• 제17권1호
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• pp.122-134
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• 2023

BACKGROUND/OBJECTIVES: Consumption of certain protective foods may help inhibit Helicobacter pylori (H. pylori) associated gastric pathologies. However, studies conducted to assess the efficacy of protective foods in H. pylori-infected subjects are either limited or inconsistent. This study evaluated the association of individual or a combination of protective foods on the incidence of gastric cancer (GC) in H. pylori-positive subjects through a case-control study. MATERIALS/METHODS: Subjects aged 20-79 years were selected from 2 hospitals between December 2002 and September 2006. In total, 134 patients and 212 controls tested positive for H. pylori infection. Among these, we included 82 pairs of cases and controls matched by sex, age (± 5 years), enrollment period (± 1 years), and hospital. RESULTS: A higher intake of soy products was associated with a significantly lower risk of GC than a lower intake of soy products (odds ratio [OR] = 0.37, 95% confidence interval [CI] = 0.14-0.96). Additionally, a higher fruit intake resulted in a significantly lower risk of GC than a lower fruit intake (OR = 0.35, 95% CI = 0.13-0.94). A combination of food groups was evaluated, and a lower risk of GC was observed with a high intake of both soy products and fruits (OR = 0.20, 95% CI = 0.06-0.67), high intake of soy and dairy products (OR = 0.28, 95% CI = 0.10-0.78) and high intake of fruits and dairy products (OR = 0.28, 95% CI = 0.09-0.83). CONCLUSIONS: A high intake of soy products or fruits was associated with a lower risk of GC. A combination of soy products or fruits with dairy products was associated with a lower risk of GC. A balanced intake of soy products, fruits, and dairy products may help reduce GC risk.