• Korean journal of food and cookery science
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• v.24 no.3
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.53 no.7
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• pp.347-351
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• 2004

The $ZnNb_2O_{6}$ ceramics with CuO(1, 3, 5wt%) were prepared by the conventional mixed oxide method. The ceramics were sintered at the temperature of $950^{\circ}C$∼$1075^{\circ}C$ for 3hr in air The structural properties and the microwave dielectric properties of $ZnNb_2O_{6}$ ceramics were investigated with sintering temperature and the addition of CuO. Increasing the addition of CuO, the peak of second phase($Cu_3Nb_2O_{8}$) was increased. The grain size of the $ZnNb_2O_{6}$ ceramics with CuO was increased with CuO addition at same temperature. The dielectric constant of $ZnNb_2O_{6}$ ceramics with CuO was increased with sintering temperature and CuO addition. While the quality factor of the $ZnNb_2O_{6}$ ceramics with lwt% CuO depended on sinterability, the quality factor of $ZnNb_2O_{6}$ with 3wt% and 5wt% CuO depended on second Phase due to the CuO addition. The optimum dielectric Properties of $\varepsilon$$_{r}$ = 21.73 Q${\times}$f = 19,276 were obtained from the condition of 3wt% CuO addition and sintering temperature of $1025^{\circ}C$(3hr).

• Food Science and Preservation
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• v.10 no.3
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• pp.381-387
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• 2003

‘Fuji’ apples were treated by gamma irradiation (0 - 3 kGy) or methyl bromide fumigation at commercial conditions (MeBr, 26 g/kg, 4 hr) for quarantine purposes at two different treatment timing after harvest and stored under air at 0$^{\circ}C$ for 4 months. Associated with the treatment timing of irradiation or fumigation, after 40 days of storage at 0$^{\circ}C$ following harvest was more adequate than immediately after harvest in keeping qualities of stored apples. However, more than 2 kGy irradiation and MeBr fumigation were detrimental to physiological and chemical qualities of the fruits. These results show that less than 1 kGy irradiation at the delayed timing has a possibility to be applied as a quarantine procedure without significant changes in the quality of apples.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2003.05a
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• pp.99-104
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• 2003

This study investigated the yearly variation of pollutant loads outflowing from six watershed of Yeong-il Bay and compared the relationship of pollutant load and water quality, and estimated the Inner productivity of Yeong-Il Bay by using ${\Delta}COD$ method which analysis nonlinear process of water quality. As the estimated results for the pollutant loads of Yeong-Il Bay, total COD load outflowing from Hyeong-san river in flood season(summer) of 2001 year was 2275.0 kg/hr and in dry(low water) season(winter) 852.8 kg/hr, respectively. Load quantity in flood season was about 2.67 times than that in dry season. And as the calculated results of the net-flux of water for seven divisions, it showed that the net-flux of water increased for the divisions of the north coast and inner sea of Yeong-Il Bay but decreased for the south coast. On the contrary, for the cases which water quantity increase from land, the net-flux of water in estuary front of Hyeong-san river decreased but outflowing quantity of that though division of the south coast of Homi-got increased. Finally, this study compared the Inner productions for flood and dry season of Yeong-il Bay by using ${\Delta}COD$ method.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.31 no.2
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• pp.63-68
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• 2021

This study was focused to investigate the effect of NbC-coated crucible on the quality of the SiC crystals. Then, the different properties between SiC crystals grown in a conventional graphite crucible and NbC-coated crucible were systematically compared. SiC crystals were grown using the Physical Vapor Transport (PVT) method at a temperature of 2300℃ and a pressure of 5 Torr in Ar atmosphere. After grinding and polishing, the polytype of the grown SiC crystal was analyzed using Raman spectroscopy, and crystallinity was confirmed by HR-XRD. Furthermore, the defect density and the concentration of impurities were analyzed by an optical microscope and a SIMS, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1308-1314
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• 1999

The effects of modified atmosphere(MA) packaging and coating on the quality of mushroom (Agaricus bisporus) were investigated. Whole mushrooms(100 g) were packed with polyvinyl chloride(PVC) film wrap, PD941 and PD961 film bags and were stored in a chamber at $12^{\circ}C$ and 80% RH for 6 days. Gas composition of packages, respiration rate, weight loss, color and maturity index of MA packaged mushrooms were examined. The wrap packaged mushrooms showed different level of internal $CO_2$ concentrations among water washed, chitosan coated and $CaCl_2$ coated subgroups significantly at 5% level. The maximum $CO_2$ concentration of PD941 and PD961 packages for all coated showed $4.1{\sim}4.7%$ and $10.4{\sim}11.7%$, respectively, for the first day. PD961 package showed the lowest $O_2$ concentration compared to other groups. There were no significant respiration rate differences between wrap packed and PD941 packaged. Respiration rate of water washed. chitosan coated and $CaCl_2$ coated in PD961 packaged was 192 mg, 226 mg and 245 mg, respectively. Maturity index of PD961 packaged were not significantly different among the water washed, chitosan and $CaCl_2$ coated packages. Chitosan coating showed a negative effect on color change of mushrooms. The weight loss of 961 packaged was lower $(7.0{\sim}8.0%)$ that those of wrap packaged and PD941 packaged.

• Food Science and Preservation
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• v.22 no.4
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• pp.505-511
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• 2015

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

• Journal of Korean Society on Water Environment
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• v.29 no.3
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• pp.409-419
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• 2013

In this study, the analytical method for 27 residual pharmaceuticals in raw water was developed. Online sample preconcentration/extraction and analysis with high resolution Orbitrap mass spectrometry (LC-ESI/Orbitrap MS) were performed. The calibration curves showed good linearities (above $r^2$ = 0.998) in the range of 5 ~ 1,000 ng/L. The method detection limit and the limit of quantification were 1.1 ~ 10.0 ng/L and 3.4 ~ 31.7 ng/L, respectively. Recoveries of the target compounds were between 70.1% and 115.8% (except cefadroxil, cefradine, vancomycin, and iopromide (50.2 ~ 67.0%)). The optimized analytical method can be useful to determine the residual pharmaceuticals in raw water.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.123-126
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• 2007

The quality of Yukbo strawberry (Fragaria ananassa Duch.) fruit declines rapidly after harvest. Therefore, we examined the effects of nitric oxide (NO) on its respiration rate, quality, and shelf life. Strawberries were fumigated for 5 hr at 0, 50, 100, 200, or $500\;{\mu}L/L$ NO atmosphers, followed by a hold at $18^{\circ}C$ in air. Treatment with NO delayed the onset of ethylene production ad reduced respiration, which at $18^{\circ}C$ resulted I a maintained quality and prolonged shelf life. The NO-treated strawberries were also firmer and had a lower incidence of disease than the untreated fruit. The effect of NO on fruit quality was dose-dependent. Strawberries that were treated with low and high concentrations of 50 and $500\;{\mu}L/L$ No, respectively, had severe disease incidence and were of poor quality. Treating with NO at a concentration of $200\;{\mu}L/L$ appeared to slow down the ripening and senescence of fruit stored at $18^{\circ}C$. Calyx browning, respiration, and rot development progressed more quickly in strawberries treated with $500\;{\mu}L/L$ NO compared to those treated with $200\;{\mu}L/L$ No.

• Food Engineering Progress
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• v.13 no.4
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• pp.235-242
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• 2009

The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking time increased. However, there was no significant difference between WAI of the raw non-glutinous rice and the soaked non-glutinous rice. As soaking time increased, paste and breakdown viscosity increased significantly. Rice was prepared by soaking in water for 12 hr followed by the saccharification time (4, 8, or 12 h) for manufacturing Jochung. The solid content and reducing sugar content of the Jochung increased as the soaking time increased. Reducing sugar content and dextrose equivalent of Jochung from steamed rice (cooked hard) were higher than those from microwaved ones. The amount of reducing sugar and dextrose equivalent was highest in Jochung from steamed rice cooked hard (saccarification for 12 hr), with 59.40${\pm}$0.11% and 76.99${\pm}$1.78, respectively. In conclusion, the highest quality characteristics were obtained in Jochung manufactured with non-glutinous rice soaked for 12 hr followed by sacharification for 12 hr.