• Food Science and Preservation
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• v.24 no.5
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• pp.697-706
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• 2017

The purpose of this study was to investigate the physiochemical properties of Doenjang was fermented by added with fungi and protease. The moisture content and pH of Doenjang added with protease (WP) were lower than those of control w/o protease while the contents of titratable acidity, reducing sugar, and amino-type nitrogen in WP were higher than control. The ${\alpha}$-amylase activities of Doenjang added with single and mixed Protease B were the highest at 4 weeks of fermentation period and protease activity of WP was about 4 times higher than that of control. The 4-9 kinds of free amino acids (proline, isoleucine, leucine, and phenylalanine etc.) in WP was increased in comparison with control. The DPPH radical scavenging activity and total polyphenol content were higher in WP than control. Total aerobic bacterial and fungal numbers were decreased depending on fermentation time regardless of addition of protease. In conclusion, the protease can be used as additives improving the quality and taste of fermented Doenjang.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.245-251
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• 2021

We determined the quality characteristics, acrylamide concentration, and antioxidant activity of Nurungji prepared using white rice, brown rice, gamma-aminobutyric acid (GABA) brown rice, oats, and barley. The moisture content of Nurungji prepared using white rice was the lowest (1.48%) and the highest (6.53%) was obtained in barley Nurungji. The brightness (L^*) of white rice Nurungji was the highest, whereas that of GABA brown rice Nurungji was the lowest. The acrylamide concentration was the lowest (37.24 ㎍/g) in white rice Nurungji and the highest (255.50 ㎍/g) in oats Nurungji. The levels of total polyphenol and total flavonoid were the lowest in white rice Nurungji and high in oats and GABA brown rice Nurungji. The antioxidant activity was higher in Nurungji prepared using oats, GABA brown rice, brown rice, and barley than that using white rice. It is necessary to select an appropriate grain when preparing Nurungji by considering the amount of acrylamide produced.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.826-832
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• 2010

A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.53-61
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• 2014

In this study, we investigated the production process and the chemical composition of saccharogenic mixed grain beverages (SMGBs). Various SMGBs were prepared through saccharification with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A~E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I)-starter at $53^{\circ}C$ for 24 hours. The saccharogenic power of the strains was higher in samples F and G. The soluble solid ($^{\circ}Brix$) of SMGBs were the highest in Sample C. The moisture, crude protein, crude lipid, and crude ash content of various SMGBs showed a range of 77.9~80.7%, 3.7~7.5%, 0.37~0.97% and 1.81~7.47%, respectively. The viscosity of various SMGBs were in the range of 60~528. Further, free amino acid contents of SMGBs were in the range of 347~1,352 ${\mu}g/$ 100 g, respectively. From these results, we could secure the possibility and basic information for the development of SMGBs products. For future studies, we need to improve the taste and functionality of the products.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.409-416
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• 2013

Millet and sorghum are major dryland cereal crops, however their growth and productivity is limited by soil water stress with varying intensity. The major objective of this study was to evaluate water stress of millet and sorghum yield under drainage classes of poorly drained soil and to test the effect of the installed pipe drainage in poorly drained paddy soil to minimize crop stress. The research was carried out in poorly drained paddy fields located at alluvial slopping area resulting in non-uniform water content distribution by the inflow of ground water from the upper part of the field. Stress Day Index (SDI) was determined from a stress day factor (SD) and a crop susceptibility factor (CS). SD is a degree of measurement by calculating the daily sum of excess water in the profile above 30cm soil depth ($SEW_{30}$). CS depends on a given excess water on crop stage. The results showed that sum of excess water day ($SWD_{30}$) used to represent the moisture stress index was lower on somewhat poorly drained soil compared with poorly drained soil on 117 days. CS values for sorghum were 57% on $3^{rd}$ leaf stage, 44% on $5^{th}$ leaf stage, 37% on panicle initiation, 23% on boot stage, and 16% on soft dough stage. For proso millet CS values were 84% on $3^{rd}$ leaf stage, 70% on $5^{th}$ leaf Stage, 65% on panicle initiation, 53% on boot stage, and 28% on soft dough stage. And for foxtail millet the values were 73% on $3^{rd}$ leaf stage, 61% on $5^{th}$ leaf stage, 50% on panicle initiation, 29% on boot stage, and 15% on soft dough stage. SDI of sorghum and millet was more susceptible to excess soil water during panicle initation stage more poorly drained soil than somewhat poorly drained soil. Grain yield was reduced especially in proso millet and Foxtail millet compared to Sorghum.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.776-784
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• 2016

In this study, green Larix kaempferi lumber was heat-treated by using superheated steam (SHS) at a pilot scale and then various physico-mechanical properties of the heat-treated wood were evaluated and compared with the properties of conventional hot air (HA) heat-treated wood. Decay resistance of brown rot fungi and compressive strength parallel to the grain of the SHS heat-treated wood without occurrence of drying check from green lumber were increased. On the other hand, density, equilibrium moisture content, shrinkage, and bending strength of the SHS heat-treated wood were lower than those of the conventional HA heat-treated wood. Because heat transfer and thermal hydrolysis of SHS heat treatment was accelerated by a large amount of water, the effect of SHS heat treatment on the physico-mechanical properties was higher than that of HA heat treatment at the similar conditions of temperature and time. From the results of this study, because green lumber can be heat-treated without occurrence of cracks or checks by using SHS and similar heat treatment effect on the physico-mechanical properties of wood can be produced despite a low temperature or short time of heat treatment, it is expected that heat time and energy consumption could be reduced by using SHS.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.353-359
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• 2013

The effect of the addition of dough ripe stage rice (DRSR) and yellow ripe stage rice (YRSR) on the quality characteristics of Backsulgi was investigated. The DRSR and YRSR addition ratio of 30% was selected by preliminary sensory evaluation study for which backsulgi was prepared with DRSR added to full ripe stage rice (FRSR, control) as the weight ratio of 0, 20, 30 and 50%. The pasting properties of 30% added DRSR and YRSR flours, analyzed with rapid viscosity analyzer (RVA), were compared with FRSR flour. The RVA values of holding, breakdown, final viscosities were higher in 30% DRSR and YRSR flours than in control. Backsulgi prepared with 30% DRSR and YRSR showed lower moisture content along with higher greenness and yellowness than control. As a result of analysis with texture analyzer, adhesiveness, springiness, cohesiveness, chewiness and resilience were lower in backsulgis with 30% DRSR and YRSR than in control. In the sensory evaluation, backsulgis with 30% DRSR and YRSR were assessed as having more intensive green color, and more greenish and delicious taste than control. Furthermore, backsulgi with 30% DRSR showed higher score of overall acceptability than 30% YRSR (p<0.05), and not significantly different score with control (p>0.05). Therefore, the addition of 30% DRSR could give favorable color and flavor to backsulgi.

• Journal of the Korean Wood Science and Technology
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• v.40 no.4
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• pp.257-267
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• 2012

In this study, the method for heat treating wood using superheated steam (SHS) was designed and applied. The physical and mechanical properties of Korean Pine (Pinus koraiensis Siebold & Zucc.) lumber heat-treated by SHS at $170^{\circ}C$ and 0.4 MPa for 10 hours were compared with those of non-treated and normal heat-treated wood. The amount of adsorbed water and equilibrium moisture content of the SHS treated wood were lower than non-treated wood. On the other hand the compressive strength parallel to grain and the bending strength of SHS treated wood were higher than those of non-treated wood. The hygroscopicity of SHS treated wood was similar to normal heat treated wood at $220^{\circ}C$. Internal checks that often occur during normal heat treatment were not developed at SHS treatment. Also, SHS treatment are effective in control of internal checks occurrence and resin exudation.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.46-49
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• 2003

Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.

• Journal of the Korean Society for Marine Environment & Energy
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• v.19 no.2
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• pp.137-143
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• 2016

The sedimentary environment and sediment were surveyed at the West-Northern site of Chagwi-do nearby Jeju Island for the design of the embedded suction anchor system of 10 MW-class floating wave-offshore wind hybrid power generation system. According to the classification scheme of Chough et al.[2002], the echo type of the seismic profiles using the chirp III was classified. As a results, the center and west-northern area of survey site were proved to be type I-3 where subbottom layer with thickness 5~15 m exists under the flat seafloor. On the other hands, the east-southern area were regarded to be type I-1, I-2 and III-1 where seafloor reflection is much stronger than type I-3. Also, the physical tests (unit weight, moisture content, grain size, liquid limit, specific gravity) were performed with samples taken from 8 fixed locations. It is found that the sand (SP), the sand blended with silt (SM) and the mixture of SP-SM are distributed uniformly on the survey area.