• Transactions of the Korean Society of Automotive Engineers
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• v.24 no.6
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• pp.619-626
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• 2016

The new 1.4 L turbocharged LPG direct injection (T-LPDI) engine is presented in this paper to improve the fuel efficiency of the vehicles installed with the 2.0 L LPG port fuel injection (LPI) engine, while maintaining the performance as a downsizing concept for the new engine platform development. Firstly, the return type high pressure LPG fuel supply system is designed and mounted in the new 1.4 L T-LPDI engine. As a result, this new engine shows a much better WOT performance and approximately 8 % of improved fuel economy level, as compared to the 2.0 L LPI vehicle. Secondly, the LPDI engine specific optimized design for high pressure fuel components and fuel injection control strategies are proposed and evaluated in order to overcome the restartability problem in a heat-soaked condition called the vapor lock phenomenon. Consequently, these experimental results illustrate a great potential for the developed 1.4 L T-LPDI engine as a possible substitute for the 2.0 L LPI engine.

• Journal of the Korean Wood Science and Technology
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• v.12 no.2
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• pp.20-26
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• 1984

This study was carried out to investigate the influence of chemical type and its retention in the fire-retardant treated plywoods on the static bending strength, a property peculiar to plywood. Being soaked in 20% aqueous solution of $(NH_4)_2SO_4$, $NH_4H_2PO_4$, $(NH_4)_2HPO_4$. Borax-Boric acid and Minalith for 3 to 12 hours at three-hour intervals and redried at $120^{\circ}C$ in hot press, the treated plywoods were put to static bending test. The values of chemical treated plywoods in Stress at proportional limit, Modulus of elasticity, Modulus of rupture and Work per unit volume to proportional limit were widely higher than those of water treated plywoods(control) and Borax-Boric acid treatment showed the highest value in the four mechanical data. And the bending strength of fire-retardant treated plywoods increased with the extension of soaking time or the increase of chemical retention in themselves. Borix-Boric acid was the desirable fire-retardant for thin plywood in view of mechanical strength and soaking defects in this study.

• The Plant Pathology Journal
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• v.23 no.3
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• pp.174-179
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• 2007

Seedlot disinfection techniques to control mung bean sprout rot caused by Colletoricum acutatum and C. gloeosporioides were evaluated for commercial production scheme. Soaking seedlots in propolis (100 X) and ethanol (20% for 30 min) appeared promising with control values of 85.5 and 80.8 respectively, but still resulted in up to 20% rot incidence. None of the C. acutatum conidia survived through hot water immersion treatment (HWT) for 10 min at temperatures of 55, 60 and $65^{\circ}C$, whereas the effective range of the dry heat treatment (DHT) was $60-65^{\circ}C$. Tolerance of mung bean seedlot, as estimated by hypocotyl elongation and root growth, was lower for HWT than for DHT. Germination and growth of sprouts were excellent over the range of $55-65^{\circ}C\;at\;5^{\circ}C$ intervals, except for HWT at $65^{\circ}C$ for 5 min. At this marginal condition, heat damage appeared so that approximately 2% of seeds failed to sprout to normal germling and retarded sprouts were less than 5% with coarse wrinkled hypocotyls. These results suggested that DHT would be more feasible to disinfect mung bean seedlots for commercial sprout production. Heat treatment at above ranges was highly effective in eliminating the epiphytic bacterial strains associated with marketed sprout rot samples. HWT of seedlot at 55 and $60^{\circ}C$ for 5 min resulted in successful control of mung bean sprout rot incidence with marketable sprout quality. DHT at 60 and $65^{\circ}C$ for 30 min also gave good results through the small-scale sprouting system. Therefore, we optimized DHT scheme at 60 and $65^{\circ}C$ for 30 min, considering the practical value of seedlot disinfection with high precision and accuracy. This was further proved to be a feasible and reliable method against anthracnose incidence and those bacterial strains associated with marketed sprout rot samples as well, through factory scale mung bean sprout production system.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.245-250
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• 1998

This research was carried out to investigate the effective methods of browning inhibition on Paeonia lactiflra Pall during hot air dehydratin. After drying for 36 hrs without pretreatment and with briquet fumigation moisture contents of Paeonia lactiflora Pall. was 16.0% and 16.2%, respectively, while with acidic solution, sulfite salt solution and blanching it was lower of 13.5, 12.9 and 14.8%, respectively. Using freeze drying moisture content was highest of 18.8%. The Hunter values of dried Paeonia lactiflora Pall., L, a, band ${\triangle} E$ showed that non-treatment had the most browning with 61.60, 1.89, 10.20 and 39.78, respectively, while briquet fumigation and sulfite salt solution were excellent in reducing browning. During freeze drying browning didn't occur. Paeoniflorin content was 2.41 and 2.51 %, respectively, in briquet fumigation and sulfite salt solution and was the highest (2.70%) in freeze drying. The content of $SO_2$, was 0.63% both in briquet fumigation and sulfite salts. It was 0.15% and 0.17% higher than nontreatment and freeze drying. The most effective pretreatment to inhibit browning of Paeonia lactiflora Pall. was soaking in sulfite salt solution $(0.5% NaHSO_4-0.5% Na_2S_2O_3)$ considering many things such as manpower, economical efficiency, drying time, commodity, etc. but safety should be evaluated to treat sulfite salts solution on peony roots.

• The Korean Journal of Mycology
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• v.24 no.1 s.76
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• pp.81-88
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• 1996

Cereals were used as solid-substrate for the cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10, 11 and 12 hours for Malt, Danyeob and Black soybeans respectively, and the water content was enough for mycelial growth in this condition. The hydration times required for sorghum, job's tears, barley, brown rice and wheat were 2.5, 4, 5, 10 and 12 hours respectively, but the final water content was much less than optimum water content (65%). Hot water reduced the hydration time of soybeans, and the water content reached to 65% within $120{\sim}150$mins. This condition showed the optimum for the mycelial growth. For the other cereals, it took about $17{\sim}120$ mins to reach the optimum water content (65%). From this result, hot water was better than cold water for the hydration of cereals. We attempted to develop a practically applicable process by combining the soaking and sterilization. This process was successful with soybean and about 1.1 times of water based on the weight of soybean appeared to be suitable. In all varieties of cereal, the water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The mycelial growth rate in accordance with kinds of solid-state materials was in the order of barley > wheat > job's tears > sorghum > brown rice > soybean. The glucosamine content for determing the mycelial growth in solid material was in the order of wheat> barley > brown rice > job's tears > sorghum > soybean.

• FLOWER RESEARCH JOURNAL
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• v.17 no.2
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• pp.106-113
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• 2009

Germination percentage of Korean native lily seeds was high at $20-25^{\circ}C$. It was almost 100% in L. cernuum, L. callosum, L. amabile, and L. concolor, 88.0% in L. lancifolium, and 73.0% in L. maximowitzii, respectively. Meanwhile, it was low rate of 34.0%-54.0% in L. distichum, L. hansonii, and L. tsingtauense. Germination was mostly delayed of $15^{\circ}C$ and days to germination were more shortened in species with higher germination percentage. Even though the effect of daylength was not considerable in germination rate, it was promoted in L. maximowitzii but it was delyed in L. hansonii under long day. The effect of soaking in hot PGRs solution in L. callosum, L. cernuum, L. amabile, L. lancifolium, and L. concolor did not show any difference in comparison with non-treatment. However, it was improved by BA in L. maximowitzii. Longer period of cold wet storage resulted in improved germination percentage in L. maximowitzii and L. lancifolium, while it affected decreased percentage in L. distichum and L. hansonii. Days to germination were shortened by longer period of cold wet storage regardless of species. Germination percentage in dry storage was higher under cold temperature than room temperature and under desiccator storage than outside desiccator, it was highest under desiccator storage at $4^{\circ}C$. It was drastically reduced by the non-use desiccator storage at room temperature L. concolor, however it was improved only by the use of desiccator L. maximowitzii for a long time.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.87-90
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• 2013

The average annual and winter ambient air temperatures in Korea have risen by $0.7^{\circ}C$ and $1.4^{\circ}C$, respectively, during the last 30 years. Due to climate change, the occurrence of abnormal weather conditions has become more frequent, causing damage to vegetable crops grown in Korea. Hot pepper, chinese cabbage and radish, the three most popular vegetables in Korea, are produced more in the field than in the greenhouse. It has been a trend that the time for field transplanting of seedlings is getting earlier and earlier as the spring temperatures keep rising. Seedlings transplanted too early in the spring take a longer time to resume the normal growth, because they are exposed to suboptimal temperature conditions. This experiment was carried out to figure out the change of cellular tissue of chinese cabbage under the condition of low temperature to provide the information regarding the coming climatic change, on the performance of 'Chunkwang' chinese cabbage during the spring growing season. In our study, plant height, number of leaf, chlorophyll and leaf area was lower at the open field cultivation than heating house treatment after transplanting 50 days. Especially in fresh weight, compared with heating treatment, open field and not heated treatment were notably low with the 1/3 level. Of damage symptoms due to low temperature cabbage leaves about 10 sheets when $-3.0^{\circ}C$ conditions in chinese cabbage was a little bit of water soaking symptoms on the leaves. $-7.4^{\circ}C$ under increasingly severe water soaking symptoms of leaf turns yellow was dry. Microscopy results showed symptoms of $-3.0^{\circ}C$ when the mesophyll cell of palisade tissue and spongy tissue collapse, $-7.4^{\circ}C$ palisade tissue and spongy tissue was completely collapsed. The result of this study suggests that the growers should be cautioned not to transplant their chinese cabbage seedlings too early into the field, and should be re-transplanting or transplanting other plants if chinese cabbage are exposed to suboptimal temperature conditions ($-3.0^{\circ}C$ or $-7.4^{\circ}C$).

• Food Science and Preservation
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• v.23 no.2
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• pp.194-203
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• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.879-885
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• 2012

This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.