• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.178-183
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• 2008

This study investigated the effects of osmotic dehydration (OD) and vacuum impregnation (VI) on the quality of dried apple products. Weight reduction and water loss increased during OD, but these decreased in the apples during VI. In particular, VI's effect on increasing solid gain was superb. For apples in 40% sucrose solution, OD and VI were followed by hot-air drying at 50$^{\circ}C$. The experimental data were fitted successfully using the modified Page model. OD and VI increased drying time and decreased the drying rate constant of these apples as compared to the control. Shrinkage and rehydration capacity greatly decreased in the apples dried by OD and increased in the apples dried by VI as compared to the control. OD also decreased titratable acidity and ascorbic acid content considerably. Sensory evaluations of the products indicated that the apples prepared by OD had higher palatability in their rehydrated form in yoghurt, and the apple products prepared by VI had higher palatability in their dried form.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.4
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• pp.286-294
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• 2014

The purpose of this study is to investigate the effects of applying density current generator (hereafter referred to as DCG to large lakes on the operating conditions of DCG, de-stratification, water quality improvement and inhibition of algae occurrence. As a result of a survey conducted to derive the optimum operating parameters of DCG in a condition to minimize eco-toxicity, the following conclusions were obtained. During the survey period, a marked stratification appeared in September to October 2011 and May 2012. At this time, the average depth of water to form thermocline was found to be $5{\pm}2$ m, so the location of discharge port for the operation of DCG was determined to be about 5 m below from the surface. To minimize the adverse effects of benthos and obtain the effect of water mixture at the time of water circulation, the mixing ratio of surface water and deep water was designed to be 3:1 by means of ecotoxicological assessment on the DCG operating characteristics. To select the appropriate operating hours for DCG, DCG was operated by 12 hr, 24 hr, 36 hr and 48 hr. As its result, the formation of thermocline did not occur during the operation of 36 hr. Also, It was effected that start reoperating from 3rd day after stop 2days under the condition of operated during 36 hr with calculated power consumption. Under the above conditions, the results of DO and water temperature analysis during the operation of DCG showed that the stratification, which was distinct previously, appeared to be weak, and relatively lower levels than those before operation were found as a result of water quality analysis on COD and chlorophyll-a, which leads to the conclusion that the water body is maintained at a stable condition due to the circulation of water by the occurrence of density current resulting from the operation of DCG.

• Journal of Environmental Health Sciences
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• v.44 no.2
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• pp.143-152
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• 2018

Objectives: The purpose of this study was to provide basic data for air pollutant exposure modelling and understanding the contribution of respective microenvironments by assessing the time-activity patterns of Korean students according to variables such as grade, sex, weekday, and weekend. Methods: In this study, we compared the residential time of 521 (both weekday and weekend) lower elementary students, 1,735 (1,054 on weekdays, 681 on weekends) upper elementary students, 2,210 (1,294 on weekdays, 916 on weekends) middle school students, and 2,366 (1,387 on weekdays, 979 on weekends) high school students in different microenvironments according to grade, sex, weekday, and weekend. We used data from the 2014 Time-Use Survey by the Korean National Statistical Office for upper elementary students through high school students, and surveyed time-activity patterns of 521 lower elementary students aged 7-9 years. Each microenvironment was divided into indoor, outdoor, and transport. Indoor environments were divided into home, school, and other places. In addition, the results of previous studies were compared to this study. Results: Weekday time-activity patterns of Korean students indicated that lower elementary students spent $16.02{\pm}2.53hr$ in the home and $5.37{\pm}2.32hr$ in school. Upper elementary students spent $14.11{\pm}1.79hr$ in the home and $6.27{\pm}1.37hr$ in school. Middle school students spent $12.83{\pm}2.22hr$ in the home and $7.48{\pm}1.88hr$ in school. High school students spent $10.65{\pm}2.86hr$ in the home and $10.23{\pm}2.86hr$ in school on weekdays. High school students spent the least amount of time in the home and the most time in school compared to other grades Conclusions: Students spent most of their time indoors, including in the home, school, and other indoors. On weekdays, as the grade increases, home residential times were decreased and school residential times were increased. Differences in time-activity patterns according to sex were not found for either weekdays or weekends. It is estimated that Korean students could be affected by school indoor air quality. High school students could be most affected by school indoor air quality since they spent the most time at school.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.109-114
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• 2003

This study was conducted to investigate the effect of sarcomere length, carcass and quality traits on tenderness of Hanwoo beef at 24 hr postmortem. Immediately after slaughter, a total number of 30 carcasses(Hanwoo bull) selected, and sarcomere length was determined during rigor development(1, 3, 6, 12 and 24 hr). Tenderness group of longissimus dorsi muscle classified into tender group($\leq$7.5 kg/$\textrm{cm}^2$, n=9), or tough group($\geq$9.0 kg/$\textrm{cm}^2$, n=9) by shear force value at 24 hr postmortem, and estimated carcass traits, meat color, connective tissue and sensory property at 24 hr postmortem. Results showed that tender group had heavier carcass weight, thicker back fat, higher marbling score, lighter meat color, more white fat color and lower texture score(p<0.05). The change of sarcomere length was linearly decreased(p<0.05) from 3 hr postmortem, and the sarcomere length of tender group was significantly(p<0.05) longer than that of tough group at 3, 6 and 24 hr postmortem. The tender group showed significantly lower(p<0.05) shear force value of intramuscular connective tissue(IMCT), better(p<0.05) tenderness and overall acceptability compared to the tough group. Results indicated that tenderness of beef longissimus dorsi muscle could be improved by thicker back fat, higher marbling score and lower texture score, and predicted by sarcomere length of pre-rigor(3 and 6 hr postmortem). Also, the tenderness of beef longissimus dorsi muscle could be closely related to shear force value of IMCT, compared to total collagen and soluble collagen content in the same age.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.4
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• pp.1479-1485
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• 2015

Background: Even after completion of conventional treatment, breast cancer survivors continue to exhibit a variety of psychological and physical symptoms, affecting their quality of life. The study aimed to investigate the relationship between socio-demography, medical characteristics and health-related quality of life (HR-QOL) of a sample of breast cancer survivors in Malaysia. Materials and Methods: This pilot cross-sectional survey was conducted among breast cancer survivors (n=40) who were members of Breast Cancer Support Group Centre Johor Bahru. A validated self-administered questionnaire was used to identify the relationships between socio-demography, medical characteristics and HR-QOL of the participants. Results: Living with family and completion of treatment were significant predictive factors of self-rated QOL, while living with family and ever giving birth significantly predicted satisfaction with health and physical health. Psychological health had moderate correlations with number of children and early cancer stage. Survivors' higher personal income (>MYR4,500) was the only significant predictor of social relationship, while age, income more than MYR4,500 and giving birth significantly predicted environment domain score. Conclusions: The findings suggested the survivors coped better in all four HR-QOL domains if they were married, lived with family, had children and were employed.

• Journal of Korea Water Resources Association
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• v.37 no.2
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• pp.163-172
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• 2004

In this paper, the sub-soil storage system for utilizing urban instream flow of rainfall runoff was developed and examined through experiments. The artificial rainfall facility and sub-soil storage were installed in the experimental area. The effect of the water qualify improvement and the storage effect were analyzed through the several experiments. Through the experiments of rainfall intensity variation, which are the rainfall intensity of 20mm/hr, 30mm/hr, 40mm/hr, 50mm/hr was indicated SS concentration can be reduction until 68％. Also, the ration of the storage volume is varied from 42.8％∼79.9％ based on the rainfall intensity. The reduction rate of the BOD, CO $D_{Mn}$, SS, T-N, T-P was 30％, 42％, 68％, 39％, 26％. As the result, water quality of runoff and efficient of runoff reduction by the system are much improved. The rainfall runoff with the installation of sub-soil storage could be used for instream flow.

• Journal of Environmental Health Sciences
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• v.28 no.2
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• pp.183-192
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• 2002

Indoor air quality is affected by source strength of pollutants, ventilation rate, decay rate, outdoor level and so on. Although technologies exist to measure these factors directly, direct measurements of all factors are impractical in most field studies. The purpose of this study was to develop an alternative methods to estimate these factors by multiple measurements. Daily indoor and outdoor NO$_2$concentrations for 21 days in 20 houses in summer and winter, Seoul. Using a mass balance model and linear regression analysis, penetration factor (ventilation divided by sum of air exchange rate and deposition constant) and source strength factor(emission rate divided by sum of air exchange rate and deposition constant) were calculated. Subsequently, the ventilation and source strength were estimated. During sampling period, geometric mean of natural ventilation was estimated to be 1.10$\pm$1.53 ACH, assuming a residential NO$_2$decay rate of 0.8 hr$^{-1}$ in summer. In winter, natural ventilation was 0.75$\pm$1.31 ACH. And mean source strengths in summer and winter were 14.8ppb/hr and 22.4ppb/hr, respectively. Although the method showed similar finding previous studies, the study did not measure ACH or the source strength of the house directly. As validation of natural ventilations, infiltrations were measured with $CO_2$tracer gas in 18 houses. Relationship between ventilation and infiltration was statistically correlated (Pearson r=0.63, p=0.02).

• Food Science and Biotechnology
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• v.16 no.5
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• pp.734-739
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• 2007

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was $8.6{\pm}5.6%$ after 12 hr of germination, but at 24 hr it increased rapidly to $85.4{\pm}4.7%$. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.

• Food Science and Preservation
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• v.22 no.3
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• pp.345-352
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• 2015

This study was monitored the quality characteristic of the hyssop-rice drink added using hyssop (Hyssopus officinalis) and rice. AFter operational parameters including amylase content ($X_1$, 1~5 mL), saccharification time ($X_2$, 10~18 hr) and hyssop content ($X_3$, 1.0~3.0 g) were monitored, these results were analyzed using a response surface methodology for the determination of the optimum conditions (Brix, Hunter's color and organoleptic properties). Maximum conditions of Brix for the hyssop-rice drink were 0.96 mL of amylase, 14.93 hr of saccharification time and 2 g of hyssop. Maximum conditions of Hunter's color b were 1.90 mL of amylase, 16.64 hr of saccharification time and 2.51 g of hyssop. Maximum conditions of organoleptic color were 4.60 mL of amylase, 15.66 hr of saccharification time and 1.57 g of hyssop. Maximum conditions of organoleptic aroma were 3.46 mL of amylase, 10.79 hr of saccharification time and 1.45 g of hyssop. Maximum conditions of organoleptic taste were 3.67 mL of amylase, 17.64 hr of saccharification time and 1.76 g of hyssop. Maximum conditions of overall palatability of the hyssop-rice drink were 3.73 mL of amylase, 13.66 hr of saccharification time and 1.85 g of hyssop.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.103-107
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• 2002

This study was carried out to investigate the quality of chukar partridge meat. Chukar partridges raised for 60 days were slaughtered and stored at 3$\^{C}$ for 24 hr. Broiler chicken(800g$\pm$20g carcass weight) after 24 hr postmortem were used as control, which obtained from local slaughter house. The chukar partridge meat had lower fat and cholesterol contents than broiler chicken did. The color of chukar partridge meat showed redder and darker than that of broiler chicken owing to lower L* and a* value. According to sensory evaluation, the flavor of chukar partridge meat was significantly better than that of broiler chicken. In conclusion, chukar partridge meat can be a preferable muscle food as well as a health food far consumer. Further, the development of cooking method must be improved meat quality characteristics in chukar partridge because the thigh of chukar partridge has tough texture and dark color.