• Korean journal of food and cookery science
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• v.24 no.5
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• pp.645-651
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• 2008

The antioxidant activity of shared fresh, steamed, and black garlic on soybean oil was assessed at levels of 0, 5, 10, 20, 0 g/100 g, respectively, and these samples were stored for 28 days at $60^{\circ}C$. The color of the oil was increased during torage. The anisidine value was increased dramatically at 14 days of storage, after which it continually increased. The cid values of the samples to which fresh and steamed garlic were added did not differ significantly, but were increased n proportion to the sample concentration after 14 days of storage in the samples to which black garlic was added. The peroxide value was lower in the samples to which shred garlic was added, as compared to the samples to which ${\alpha}$ -tocopherol and BHT were added. Garlic had an inhibitory effect on peroxides when the sample volume was larger. The TBA value was increased during storage and was inhibited with larger volumes of added shred garlic. After 28 days of storage, the TBA volumes of all samples were lower than those of the controls (335.63), with the exception of the sample to which 5 g/100 g of steamed garlic was added, particular, the shred garlics evidenced more profound antioxidant activity in the 40 g/100 g added samples than in the sample to which 0.02% BHT was added.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.111-116
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• 2006

It is very important to add uniformly casing materials on tobacco for taste and flavor. However, analysis of casing materials was spent much time, effort and money. The object of this study was the development of a rapid method for the determination of glycerine, propylene glycol(PG), sucrose, glucose, fructose and water in the casing materials using the NIR transmittance method. Hundreds of calibration samples, with extended ranges (50%, 75%, 100%, 125%, and 150% of standard addition) in each constituent, were prepared in the casing materials at the various temperatures $(25^{\circ}C\;and\;30^{\circ}C)$. Calibration equation was developed by modified partial least square (MPLS) method using second derivative. The standard error of calibration and $R^2$ between added value and NIR estimated value results were $0.007{\sim}0.034\;and\;0.996{\sim}1.000$ for the casing sample set, respectively. The standard error of prediction and R2 between added value and NIR estimated value results were $0.010{\sim}0.034\;and\;0.997{\sim}1.000$ for the casing sample set, respectively. The analysis result was not different significantly between the NIR and added value. These results show that the NIR measurement system is an effective tool to ensure quality on the casing materials.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.15 no.4
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• pp.1-8
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• 2007

Spray characteristics of a unlike triplet injector were investigated experimentally. Spray images and SMD of droplet were measured to evaluate the spray characteristics injected by liquid/gas combinations. G-L-G(Gas-Liquid-Gas), L-G-L(Liquid-Gas-Liquid) type of injector were used by changing the gas and liquid feed lines. The SMD graph shows that the droplet sizes decrease in the out of radial direction at a fixed gas Reynolds number. The SMD value of decreasing tendency shows that the more ethyl alcohol ratio increase, the more SMD value decrease.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Korean Journal of Veterinary Service
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• v.24 no.1
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• pp.95-99
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• 2001

In order to clarify the cadmium(Cd) contents of normal deer, tissue samples including kidney, liver, muscle, spleen, heart, lung, rumen, abomasum, intestine, skin and bone were collected from 18 deer which were slaughtered in Korea. All samples were burned to ashes and analyzed for Cd contents by atomic absorption spectrophotometric method. The mean Cd contents in \mu\textrm{g}$/g wet matter for 18 deer were liver 0.013, kidney 0.286, muscle 0.010, spleen 0.001, heart 0.007, lung 0.005, men 0.019, abomasum 0.016, intestine 0.018, skin 0.016 and bone 0.312, respectively. Two samples in kidney, one sample in muscle out of 18 deer showed higher Cd contents than normal limit value of 0.50\mu\textrm{g}$/g for liver and kidney, 0.10\mu\textrm{g}$/g for muscle. In addition, three deer also showed higher Cd contents in one body tissue than normal limit value which reported foreign countries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.849-856
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• 2015

This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.169-176
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• 1988

In order to obtain the objective indices which can assess the quality and the shelf-life of dried squid, nonenzymatic browning, carbonyl value, trimethyl amine (TMA) and trimethyl amine oxide (TMAO) decrease and panel test were determined in dried squid at various water activity levels. When the data of nonenzymatic browning fit a zero order equation, $r^2$ value were more than 0.92 except aw 0.52 for 0.8241. Through variance analysis for the data of browning extent and TMAO decrease, the confidence limits of regression equation were $99\%$ and their limit values of shelf-life were shown 0.45390 O. D./g. solid and 190.322 g/g respectively. In case of TMAO, $r^2$ value was calculated more than 0.95. Linear regression equation for the correlation between browning data and average panel score was Y=0.6138-0.053X and its $r^2$ value was 0.9285. Also in TMAO decrease, the equation was InY=2.0314+0.08269x and $r^2$ value was 0.7854. The shelf-life, evaluated by nonenzymatic browning, TMAO decrease and panel test, was 110-170 days at aw 0.45-0.76 except aw 0.15.

• Food Science and Preservation
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• v.12 no.3
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• pp.216-222
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• 2005

This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

• Textile Coloration and Finishing
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• v.21 no.3
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• pp.10-18
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• 2009

Dyeing process of the natural indigo powder onto ramie and silk fabrics was investigated by using glucose and calcium hydroxide as a reducing system. Effect of reduction and dyeing conditions such as temperature and time of reduction/dyeing, and concentrations of glucose and calcium hydroxide on the dyeing process were explored. Indigo powder was obtained by drying the conventional niram paste in an oven at $50^{\circ}C$. Color strength of the dyed fabrics was evaluated by K/S value measured at the wavelength of maximum absorption(${\lamda}$max). Munsell color coordinates(H V/C) were used to compare fabric colors of ramie and silk. Ramie fabric showed purple-blue color for all the temperature and time. On the contrary, silk fabric showed wide range of color including brown, brown-green, green at the different temperature. With the increase of K/S value, the coordinate of value(lightness) decreased for both of ramie and silk fabrics. The coordinate of hue(shade) changed drastically with the increase of K/S value for silk fabric, compared with that of ramie fabric which showed nearly constant value at the whole range of K/S value. Optimum concentrations of calcium hydroxide were for 6 g/L for ramie and 4 g/L for silk at $60^{\circ}C$ and 50 min. K/S value increased with the indigo concentration. Maximum K/S value was shown at $10{\sim}12$ g/L of glucose concentration. For both of ramie and silk fabrics, the colorfastness of washing and light was lower than that of rubbing. All the colorfastness values were improved with the increase of color strength.