• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Journal of Environmental Policy
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• v.10 no.1
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• pp.49-70
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• 2011

The numerous efforts have been made in understanding generation and transportation mechanism of nonpoint source pollutants from agricultural areas. Also, the water quality degradation has been exacerbated over the years in many parts of Korea as well as other countries. Nonpoint source pollutants are transported into waterbodies with direct runoff and baseflow. It has been generally thought that groundwater quality is not that severe compared with surface water quality. However its impacts on groundwater in the vicinity of stream quality is not negligible in agricultural areas. The SWAT model has been widely used in hydrology and water quality studies worldwide because of its flexibilities and accuracies. The spatial property of each HRU, which is the basic computational element, is not presented. Thus, the SWAT HRU mapping module was developed in this study and was applied to the study watershed to evaluate recharge rate and $NO_3-N$ loads in groundwater. The $NO_3-N$ loads in groundwater on agricultural fields were higher than on forests because of commercial fertilizers and manure applied in agricultural fields. The $NO_3-N$ loads were different among various crops because of differences in crop nutrient uptake, amount of fertilizer applied, soil properties in the field. As shown in this study, the SWAT HRU mapping module can be efficiently used to evaluate the pollutant contribution via baseflow in agricultural watershed.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.151-166
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• 2016

The purpose of this study is to understand the influence of Chinese customer coffee sought benefits on satisfaction with, and attachment and loyalty to Korean coffee shops. Based on a total of 200 samples obtained for empirical research from 10 Mar. to 25 July, 2015, of self-administrated questionaries completed by patrons in Beijing, Shanghai, Haerbin in China, data were analyzed for frequency, exploratory factor analysis, reliability analysis, correlation analysis, multiple regression and hierarchical multiple regression analysis. The results of this study are summarized as follows. First, it was found that Chinese customer sought pursuits (functional & experimental benefits, symbolic benefit) had an effect on satisfaction of Korea coffee shop. Second, satisfaction influenced Korean coffee shop attachment and loyalty. Third, Korean wave attitude had a mediating effect between satisfaction, attachment and loyalty. From the results, we can conclude following implications: First, by providing atmosphere of South Korea, menu, barista service, we can predict that Korean coffee brands can prevail in competition through active promotions of their brands. Second, Korean coffee brands can make a strategy that includes providing full service from trained South Korean baristas and hosting talk shows between baristas from South Korea. Third, providing the opportunity to visit South Korea for local cafe tours is a good social event. These results will help control marketing strategies in China. Limitations and future research directions are also discussed.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.10
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• pp.845-854
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• 2009

There has been increased concern regarding the release of antibiotics to different environmental compartments due to the possibility of the development of antibiotic resistant bacteria. However, limited information is available regarding the occurrence, fate, and transport of antibiotics in Korea in both the aqueous phase and in solid phases such as sediment and soil. Therefore, this study was conducted to monitor the concentration of released antibiotics in surface water, sediment, and soil adjacent to a cattle manure composting facility in Korea. Specifically, the following six antibiotics were monitored: tetracycline (TC), chlortetracycline (CTC), oxytetracycline (OTC), sulfamethazine (SMT), sulfamethoxazole (SMX), and sulfathiazole (STZ). To extract and quantify the antibiotics from different environmental compartments, solid phase extraction (SPE) and high performance liquid chromatography mass spectrometry (HPLC/MS) techniques were adopted. The concentration of the six antibiotics ranged from below the detection limit (BDL) to 0.71 ${\mu}g$/L in surface water, from BDL to 27.61 ${\mu}g$/L in sediment, and from 0.12 to 157.33 ${\mu}g$/L in soil. In addition, higher concentrations of antibiotics were observed in surface water and sediment at locations closer to the composting facility indicating that composting is the source of the antibiotics found in the environment. Furthermore, higher concentrations of antibiotics were observed in the solid phase (sediment and soil) than the aqueous phase. These findings indicate that the possibility of antibiotic resistant bacteria is increased because such bacteria are more stable in the solid phase. Overall, longterm monitoring of the aqueous phase and solid phase is necessary to gain a better understanding of the impact of antibiotics from source on the environment in Korea.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Korean Journal of Heritage: History & Science
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• v.57 no.1
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• pp.198-216
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• 2024

This article reevaluates the National Museum of Korea's pivotal actions during the Korean War in the 1950s and its aftermath. It argues that the evacuation of the museum's collection to Busan and the subsequent exhibition "Masterpieces of Korean Art" in the United States in 1957 were not isolated events, but rather interconnected facets of a larger narrative shaping the museum's trajectory. With newly discovered archival evidence, this study unravels the intricate relationship between these episodes, revealing how the initial Busan evacuation evolved into a strategic U.S.-led touring exhibition. Traditionally, the Busan evacuation has been understood solely as a four-stage relocation of the museum's collections between December 1950 and May 1951. However, this overlooks the broader context, particularly the subsequent U.S. journey. Driven by the war's initial retreat of the war, the Busan evacuation served as a stepping stone for evacuation to Honolulu Museum of Art. The path of evacuation took an unexpected turn when the government redirected the collections to the Honolulu Museum of Art. Initially conceived as a storage solution, public opposition led to a remarkable transformation: the U.S. exhibition. To address public concerns, the evacuation plan was canceled. This shift transformed the planned introduction into a full-fledged traveling exhibition. Subsequently approved by the National Assembly, the U.S. Department of State spearheaded development of the exhibition, marking a distinct strategic cultural policy shift for Korea. Therefore, the Busan evacuation, initially envisioned as a temporary introduction to the U.S., ultimately metamorphosed into a multi-stage U.S. touring exhibition orchestrated by the U.S. Department of State. This reframed narrative sheds new light on the museum's crucial role in navigating a complex postwar landscape, revealing the intricate interplay between cultural preservation, public diplomacy, and strategic national interests.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.232-247
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• 2015

This study was carried out to evaluate the quality of characteristics of the Takju, Yakju, spirit made by various pulse crop Nuruks which were made by Whyangonkuk(whole wheat, mung beans), Naebubijeonkuk mung beans, wheat flour, millet), Daedukuk(whole wheat, soybean). pH, Brix, total acidity, cell numbers of yeast and alcohol content of brews were analysed and flavors, organic acids, sensory evaluation of Takju, Yakju, and spirit were employed to analyze for current study. Results showed that pH value of Whyangonkuk brews during fermentation decreased the lowest, and Brix value also decreased. Total acidity of Whyangonkuk at the initial and final stage of fermentation revealed the most. Alcohol contents of Naebubijeonkuk brew presented the highest at the initial stage of fermentation, but there were no significant differences among Whyangonkuk, Naebubijeonkuk and Daedukuk at the final stage of fermentation. Cell numbers of yeast were found the most in Daedukuk at the first stage of fermentation, and cell numbers started to decrease after 2 days, but there were no significant differences at the final stage(p<0.05). In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected the most value followed by i-amyl alcohol. Fusel oil were detected the highest level at spirit, but no differences among Takju, Yakju and spirit. In analysis of organic acids, fumaric acid and formic acid were detected in Takju and Yakju. while 7 kind of organic acids were detected. Lactic acid showed the highest level in organic acid analysis. Takju and Yakju made by Whyangonkuk showed the highest score, and Daedukuk showed the opposite result but there were no differences in spirit made by Whyangonkuk, Naebubijeonkuk, and Daedukuk. As a result of this study, Whyangonkuk presented the most desirable Nuruk.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.6
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• pp.631-638
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• 2010

The objective of this study was to evaluate the efficiency of zerovalent iron and basic oxygen furnace slag on arsenic stabilization in soils. For this, arsenic (V) contaminated soil and roxarsone contaminated soil were incubated after incorporation with zerovalent iron (ZVI) or basic oxygen furnace slage (BOFS) at four different levels (0%, 1%, 3%, and 5%) for 30 days and then the residual concentrations of arsenic were analysed following extraction with aqua reqia, 1N HCl and 0.01 M $CaCl_2$. The total concentration of arsenic was 2,285 mg/kg in the As(V) contaminated soil and 6.5 mg/kg in the roxarsone contaminated soil. 1 N HCl extractable arsenic concentration in the As(V) contaminated soil was initially 1,351 mg/kg and this was significantly declined by 713~1,034 mg/kg following incubation with ZVI while BOFS treatment showed no effect on the stabilization of inorganic arsenate except 5% treatment which showed around 100 mg/kg reduction in 1N HCl extractable arsenic. Similarly, in the roxarsone contaminated soil 1N HCl extractable concentration of arsenic was reduced from 3.13 mg/kg to 0.69 mg/kg with ZVI treatment increased from 1% to 5% while BOFS treatment did not lead to any statistically significant reduction. Available (0.01M $CaCl_2$ extractable) arsenic was initially 0.85 mg/kg in the As(V) contaminated soil and this declined by 0.79 mg/kg following incorporation with 5% ZVI, which accounted for more than 90% of the available As in the control. When As(V)-contaminated soil was treated with BOFS, the available arsenic was increased due to competing effect of the phosphate originated from BOFS with arsenate for the adsorption sites. For the roxarsone contaminated soil, the greater the treatment of ZVI or BOFS, the lower the available arsenic concentration although it was still higher than that of the control.

• Journal of the Korean earth science society
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• v.38 no.3
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• pp.194-208
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• 2017

This study analyzed the correlation between tropical cyclone (TC) frequency and the western North Pacific monsoon index (WNPMI), which have both been influential in East China Sea during the summer season over the past 37 years (1977-2013). A high positive correlation was found between these two variables, but it did not change even if El $Ni{\tilde{n}}o$-Southern Oscillation (ENSO) years were excluded. To determine the cause of this positive correlation, the highest (positive WNPMI phase) and lowest WNPMIs (negative WNPMI phase) during an eleven-year period were selected to analyze the mean difference between them, excluding ENSO years. In the positive WNPMI phase, TCs were mainly generated in the eastern seas of the tropical and subtropical western North Pacific, passing through the East China Sea and moving northward toward Korea and Japan. In the negative phase, TCs were mainly generated in the western seas of the tropical and subtropical western North Pacific, passing through the South China Sea and moving westward toward China's southern regions. Therefore, TC intensity in the positive phase was stronger due to the acquisition of sufficient energy from the sea while moving a long distance up to East Asia's mid-latitude. Additionally, TCs occurred more in the positive phase. Regarding the difference in 850 hPa and 500 hPa stream flows between the two phases, anomalous cyclones were strengthened in the tropical and subtropical western North Pacific, whereas anomalous anticyclones were strengthened in East Asia's mid-latitude regions. Due to these two anomalous pressure systems, anomalous southeasterlies developed in East China Sea, which played a role in the anomalous steering flows that moved TCs into this region. Furthermore, due to the anomalous cyclones that developed in the tropical and subtropical western North Pacific, more TCs could be generated in the positive phase.