• Food Science and Preservation
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• v.23 no.6
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• pp.772-777
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• 2016

Activity of the noncontacted low temperature atmospheric pressure surface discharged plasma (LASDP) converts stable gas to ionized gas known as discharge or plasma. This ionized gas exhibits the antimicrobial activity. We examined the effects of 3 different storage treatments for 80 days on 'Setoka' : ambient storage (AS), low-tempperature storage (LTS), and low-temperature atmospheric pressure plasma+low-tempperature storage (PLTS). Total soluble solids showed no the significant differences between the 3 treatments. Acidity gradually decreased, and was 0.5% under AS after 30 days of storage. Fruit firmness increased by a few percent until 40 days of storage. Weight loss in AS was higher than for other treatments. After 80 days of storage, the decay ratio was significantly low in PLTS treatment: (AS, 50.5%; LTS, 5.6%; PLTS, 1.9%). In AS treatment, 73% of the rotten fruits were infected particularly with green and blue mold; however, only 1% of the rotten fruits were infected in case of PLTS treatment. In conclusion, LASDP treatment can prevent postharvest decay caused by fungi and is an efficacious alternative extending the shelf-life of citrus fruits.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.901-905
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• 2000

An experiment was conducted to investigate the effect of caffeine, cAMP and cattle seminal plasma on preservation of semen at ultra low temperature ($-196{^{\circ}C}$). Each semen sample was divided into four parts equal in volume and sperm concentration; three were treated with caffeine, or cAMP, or cattle seminal plasma (CSP) and the fourth was kept as control. Sperm motility, abnormal spermatozoa, live-dead count and acrosomal damage were studied at different stages of freeze preservation viz.; just after dilution, at $5{^{\circ}C}$, at glycerolisation, before freezing, just after freezing, 24 hours of storage, and one week of storage. Sperm motility (58.39, 61.33, 52.00 and 50.39 per cent), non-eosinophilic spermatozoa (72.55, 69.98, 63.31 and 67.64 per cent), abnormal spermatozoa (5.71, 4.98, 8.04 and 5.66 per cent) and acrosomal damage (13.28, 13.33, 14.80 and 14.65 per cent) were observed in cAMP, caffeine, cattle seminal plasma and control, respectively, at every stage of freeze preservation. From this study it could be concluded that freezability of buffalo semen can be improved through the addition of caffeine followed by cAMP and cattle seminal plasma.

• 보존과학연구
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• s.30
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• pp.47-61
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• 2009

Cultural heritages are affected by various environmental factors. Main factors are temperature, humidity, light and indoor air pollutants such as ozone, nitrogen oxides. Especially humidity condition is very important. Low humidity condition can cause contraction and high humidity condition can lead to growth of microorganism. This study is conducted to appraise an applicability of the Humidity Indicator which is one of the simple method for humidity control. The Humidity Indicator shows the humidity conditions through color change. Therefore, photometer was used to correctly measure the color change of Humidity Indicator. As a result of lab test, Humidity Indicators was stabilized after one hour from en exposure in a certain humidity condition and the indicators indicated clear correlations between color changes of Humidity Indicators and humidity conditions. Some Humidity Indicators which had been selected through the lab tests were applied to preservation facilities of cultural heritages and the indicators indicated closed correlations with humidity conditions in indoor of facilities.

• Food Science and Preservation
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• v.5 no.3
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• pp.211-216
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• 1998

This study was carried out to how the effects of storage temperature of garlic bulbs, pH and temperature of garlic puree on its color change. Color change was severely appeared in puree made of garlics stored at pH 4.0, 2$^{\circ}C$ and pH 4.0, 25$^{\circ}C$. The color of garlic puree was changed from green to blue during storage. The yellowing occured by the oxidation at high temperature of puree. Garlic puree absorbed the wavelengths of 486nm. 580nm, and 656nm. The precursors of pigments produced by enzymatic reaction were seemed to be the reasons of color change because there was no my change of color in puree when the enzymes including alliinase were inactivated. However, the color changes of puree at low storage temperature should be studied further in the future.

• Journal of Korean Society on Water Environment
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• v.28 no.3
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• pp.394-400
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• 2012

We drew the stage-discharge relations of Byeokgye Stream, located in Yangpyeong-gun, Gyeonggi-do, and analysed the correlation between items of water pollutants by measuring the flow rate and water pollutants thirty-four times from April 2010 to December 2010. The results showed that it tended to be low water season from April to June and from October and December, while tending to be water season from July to September. The average flow rate was $2.137\;m^3/sec:\;0.464\;m^3/sec$ in low water season and $13.970\;m^3/sec$ in high water season. The stage-discharge curve thereon was $Q=40.107{\times}(h-1.200)^{2.877}$. As to the correlations, the correlation between the water temperature and COD was 0.58, and the correlations of SS with BOD and COD were 0.46 and 0.40 respectively. The correlation between SS and T-P was 0.73, showing higher than other items.

• Food Science and Preservation
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• v.2 no.1
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• pp.195-202
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• 1995

An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3$^{\circ}C$ and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.

• Food Science and Preservation
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• v.22 no.6
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• pp.908-914
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• 2015

The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature ($15^{\circ}C$) and high ${\beta}$-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at $25^{\circ}C$ and $15^{\circ}C$, respectively. The exponential phase was followed by a lengthy stationary phase, at $15^{\circ}C$, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). ${\beta}$-glucosidase and esterase activity in Y297 were higher than those of controls at $15^{\circ}C$. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.

• Food Science and Preservation
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• v.22 no.5
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• pp.708-713
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• 2015

To provide the basic data to dry vegetate the sweetpotato leaves, the total contents of tannin, flavonoid and polyphenol in the methanol extract from the hot-air dried sweetpotato leaves were analyzed and DPPH radical scavenging activity, ABTS radical scavenging ability, nitrite scavenging ability, and others were comparatively analyzed. The total tannin content was decreased from Shinmi of 10.87 mg/g at $40^{\circ}C$ to 7.28 mg/g at $70^{\circ}C$ and the total flavonoid was decreased from Hayanmi of 55.37 mg/g at $40^{\circ}C$ to 39.63 mg/g at $70^{\circ}C$. That is, the low temperature drying contained more of these substances than in the high temperature drying. The DPPH radical scavenging activity was the highest in Shinmi and Hayanmi of 84.33% and 85.25% at $40^{\circ}C$, and the ABTS radical scavenging ability was a high value of over 80% in the treatment plot at $40^{\circ}C$. The nitrite scavenging ability was highest in Shinmi and Hayanmi of 76.15% and 73.74% at $40^{\circ}C$ but low at $70^{\circ}C$. That is, the antioxidant effect of the hot-air dried sweetpotato leaves was high in the sample of $40^{\circ}C$ and low in the sample of $70^{\circ}C$. Affected by the drying temperature, the high antioxidant effect is resulting from the little decrease of active ingredient when drying at low temperatures.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.1
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• pp.41-46
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• 2003

Difficulties associated with bioartificial liver (BAL) preservation limit not only the commercialization of BAL, but also its clinical trials. In this study, the possibility of cold preservation of BAL cartridges containing porcine hepatocytes was examined at 4$^{\circ}C$. In an in vitro perfusion culture System, BAL cartridges maintained cytochrome P450 metabolic function for at least 50 days. However, all BAL cartridges completely lost their ammonia eliminating ability when stored at 4$^{\circ}C$. We a1so studied the effect of cell density on the maintenance of BAL liver function In a highly differentiated and healthy state. As expected, BALs containing a larger number of hepatocytes demonstrated higher metabolic functions. When metabolic functions were compared per gram of hepatotytes, no large differences were observed between devices containing different densities of hepatocytes. Decreased cell density did not Successfully prolong BAL function. The viability and function of isolated hepatotytes highly depend on the culture conditions, such as cell density, substrata, culture media, and additives to the culture media. Perfusion culture of BAL cartridges at 4$^{\circ}C$ gave a promosing result with respect to the maintenance of P450 activity. However, as indicated by the rapid loss of ammonia metabolic activity, many factors still remain to be optimized for preservation of BAL keeping high metabolic functions for a longer time.

• Journal of Korea Association of Health Promotion
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• v.3 no.1
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.