• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.805-813
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• 1994

Zucchini slices, sweet potato stems, taro stems, and platycodon treated with various methods such as dipping in citric acid solution, sulfite solution, or sulfur fumigation were dried by the natural sun drying method or the forced air drying method at 50, 70, 90, or $105^{\circ}C$. Mold growth of the dried vegetables and sensory quality of the dried and rehydrated vegetables were investigated. Limiting moisture contents to prevent mold growth over 3 month storage under room temperature were 15, 20, 25, and 15% for zucchini slices, sweet potato stems, taro stems, and platycodon, respectively. The chlorophyll containing vegetables dehydrated by the forced hot air showed better sensory quality than those by the natural sun. Among the pretreatments, dipping in the sulfite solution provided the best sensory quality to the dried vegetables. The sensory quality of dried platycodon was improved to a small extent by sulfur fumigation and sulfite solution treatment. The sensory quality of the dried platycodon was not found to be affected by the drying methods. All the tested vegetables dried at $105^{\circ}C$ had the worst sensory quality. Except drying temperature of $105^{\circ}C$, the lower the drying temperature, the better the sensory quality and the rehydration rates were obtained for the tested vegetables except platycodon. The sensory quality of the platycodon was little affected by the drying temperature tested in the range of $50{\sim}90^{\circ}C$.

• Korean Journal of Materials Research
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• v.9 no.8
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• pp.768-774
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• 1999

Yttia-doped ceria-stabilized ziconia polycrystals(Ce-TZP) was prepared by dipping method and its microstructure was investigated. By controlling doped-yttria content and annealing condition, yttria-doped Ce-TZP showed the microstructure with irregular grain shape and undulated grain boundary. Irregularity of grain shape increased with the amount of yttria doped, and severe undulated grain boundary was observed mainly at the surface region. In the case of yttria-doped Ce-TZP annealed at 1$650^{\circ}C$ for 2h after two dipping times into yttrium nitrate solution of 0.2M, it showed irregular grain shape both at the surface and at the interior region as well as the most severe irregularity. Hot pressed specimen had mean grain size of 0.3$\mu\textrm{m}$ and undulated grain boundary. All specimens with irregular grain shape were retained the tetragonal phase. The fracture toughness of yttria-doped Ce-TZP with irregular grain shape was over the value of 17.6MPa.m(sup)1/2.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.384-388
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• 1996

This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at $50^{\circ}C,\;65^{\circ}C,\;and\;80^{\circ}C$. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at $80^{\circ}C$ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and ${\Delta}E$. The most effective pretreatment to inhibit browning of yam slices was immersion In the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1242-1248
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• 2013

This study was performed to determine the effects of pretreatment (NT: non-treatment, BTS: boiling treatment with 3% sodium chloride, DTG: dipping treatment in glycerol) and drying methods (sun drying, hot air drying, and cold air drying) on the physicochemical properties and antioxidant activities of dried jujube (Zizyphus jujuba Mill.) fruits. Our results show that moisture content is lower (P<0.05) with DTG, and that moisture content is lower with hot air drying compared to other drying methods. The bulk density was highest with BTS. The soluble solids content was highest with DTG. Additionally, the soluble solids content were highest in the following order: hot air drying> cold air drying> sun drying. The titratable acidity of hot air drying was highest of all the drying methods. The titratable acidity was higher with NT and DTG, and the brix and acid ratio of sun drying was higher than other drying methods. Among the drying methods, BTS showed the best browning-retarding effect, whereas boiling treatment affected quality and color. The total polyphenol content from hot air drying and NT or DTG treatment was relatively higher than the content from BTS. The flavonoid content was highest with BTS, and all dried jujube showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for overall preference were higher in the NT and DTG treatment groups. These results suggest that pretreatment and drying methods affect the quality of dried jujube fruit, and show that glycerol treatment with hot air drying can be applied to the production of high quality dried jujube.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.308-315
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• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.135-137
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• 1968

Bathythermograph (B. T) has been coumonly used to obtain a records of water temperature in the depth of 270m from the surface. We have, however, experienced some difficulties in obtaining smoked or coated glass which is used for the bathythermograph in this region, Therefore I introduce a easy method of preparing the smoked-glass slide. Preparing method is as follows. 1. Glass slides must be cleaned by dipping into the concentrated solution of sodium hydroxide ana hydrochloric acid then rinsing with hot water and polishing with a clean gauge. 2. The cleaned slide is immersed in the wax solution for coating, and dried on the filter paper. The Wax solution is prepared as follow : 1g of white wax is dissolved in 200CC of benzol or 1g of lard is dissolved in 300CC of gasoline. 3. A slide held in a fingertip is smoked on the flame of alcohol lamp, or Meter burner. When alcohol lamp is used the fuel alcohol must contain 1/5 of benzol, and when Meker burner is used, the air intake must be blocked up. The smoking on the glass slide should be light and uniform, after smoking the slide is cooled down. 4. The smoked glass slide is again dipped into the wax solution using a fingertip and the excessive wax solution on the slide is absorbed on the filter paper and drain off. 5. Thus prepared smoked slide can be used for B.T.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.85-93
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• 2006

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

• Korean journal of applied entomology
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• v.50 no.4
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• pp.315-324
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• 2011

The nematicidal and egg haching inhibitory effects of extracts from 30 herbal plants (total 32 samples) against Meloidogyne hapla J2 juveniles and eggs was tested using the dipping method. At 1,000 ppm, extracts of Daphne genkwa flower buds, Eugenia caryophyllata flowers, Quisqualis indica fruits, and Zingiber officinale rhizomes produced > 80% mortality in J2 juveniles. At 125 ppm, extracts of D. genkwa and Q. indica produced 91 and 99% mortality, respectively. The toxicity of 5 selected plant extracts to M. hapla differed depending on the solvent used (i.e. hexane, methanol, hot water, or cold water). Hot water extracts of Z. officinale and Q. indica produced nematicidal efficacies of 99 and 99%, compared to 36 and 98%, respectively, with cold water extraction. Q. indica extract was highly active against M. hapla regardless of extraction method. The inhibitory effects of Areca catechu, D. genkwa, Desmodium caudatum, Pharbitis nil, Q. indica, and Z. officinale extracts on egg hatching of M. hapla was evaluated. At 1,000 ppm, D. genkwa, P. nil, and Q. indica extracts significantly reduced hatching at 7, 14 and 21 days after treatment. Numbers of juveniles in soil treated with the methanol extract D. genkwa (1,000 ppm) were significantly lower than in untreated soil in trials in pots and in a ginseng (Phanax ginseng) field. These results indicate that Q. indica extracts could be used as an environmental friendly control agent of M. hapla.

• The Journal of Engineering Geology
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• v.7 no.3
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• pp.173-189
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• 1997

A study on the geological structure and geothermal gradient distribution was carried out to evaluate the feasibility of developing a new geothermal field in the Yusong area. It is suggested that geothermal water in the Yusong area is closely related with faults, dykes, and their dipping characteristics with the study of geothermal gradient distribution. A fault of EW direction locates in northern boundary of the study area and another fault of N40{\citc}W$ crosses the EW fault at the western part of the study area. Locations of faults are recognized quite well by lineaments, geophysical exploration and geothermal gradient distribution characteristics. Three sets of dyke are found in the study area. According to the result of the geothermal gradient distribution study, the location of geothermal anomaly belt and dykes coincide each other, and the area has the temperature gradient of larger than 3$^{\circ}C$ between the depths of 0.5m and 1.0m below ground surface. The thermal anomaly belt those temperature gradient is larger than 2.5$^{\circ}C$ between the depths of 0.5m and 1.Om below ground surface is expected in the direction of N80{\citc}W$ in the study area. The dirping of dyke is almost vertical according to the linear distribution of dykes on surface and the results of geophysical survey. From the distribution of geothermal anomaly belt and the locations of dyke, three locations for the development of hot spring water could be recommended and the depth that ensure over 4$0^{\circ}C$ geotheraral water is estimated as 170~200m below the ground surface.

• Journal of Animal Environmental Science
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• v.14 no.1
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• pp.61-68
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• 2008

The roof structural model of liquid manure storage tank was designed to improve a structural safety and an ability of resistance to corrosion by the bad environmental condition with high humidity and high gas concentration. Due to corrosion of a general steel, the 5 years used materials were reduced to one-third of a new material in the result of a bending strength test. Some structural materials were tested to evaluate a strength and an anti-corrosion, and stainless steel pipe (STS439), steel angle with zinc hot dipping, rectangular steel pipe covered with FRP (Fiberglass Reinforced Plastics) resin were selected finally. A stainless steel is more expansive about $3{\sim}5$ times than general structural steel. But its durability under heavy corrosive environment is expected twice as long as general steel. The roof models were designed as closed cone type for each of the three structural materials. In the result of a FEM (Finite Element Method) structural analysis for the developed models, the safe snow depth was higher 2.3 times than a general roof structure, when elements of equal section modulus were used.