• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.45-56
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• 2019

As a result of analyzing the quality of imported grapes during the 2018 season, the hardness of the grape berry was found to be 10 N or less in total. In the case of Chilean grapes, the soluble solids tended to be lower as imports and distribution periods were delayed. The berry weight was the largest at 14.4 - 14.8 g for the 'Red Globe', 7.1 - 7.4 g for the 'Thompson Seedless' and 6.0 - 7.0 g for the 'Crimson Seedless'. The 'Crimson Seedless' grapes imported from Chile, which had a high berry shatter rate, had a shorter pedicel length, pad width and brush length than that of the other 2 varieties. Regardless of the grape varieties, the weight loss during the distribution at room temperature ($25^{\circ}C$) increased rapidly as the import season was delayed. Additionally, it was found that the later the distribution seasons, a higher stem browning index was observed regardless of the variety. The 'Thompson Seedless' was revealed to be more susceptible to browning than that of the other varieties. The shrinkage of the stem and the pedicel browning progressed within a short time during shelf-life as the distribution time was delayed. The incidence of berry decay of the imported grapes tended to increase with the progression of the distribution period. In the fruits distributed on April, except for the 'Crimson Seedless', the grapes were rapidly corrupted in the second half of the distribution. The 'Red Globe' grapes completely lost marketability due to a berry decay of 26.1% and 69.9% at 9 and 12 days after shelf-life, respectively.

• Journal of the Korean Society of Marine Environment & Safety
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• v.9 no.2
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• pp.65-72
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• 2003

Oceanic conditions of the Tsushima Warm Current (TWC) region in the southern area of the East Sea (Japan Sea) are examined using data obtained from a CREAMS (Circulation Research if the East Asian Marginal Seas) cruise in June 1996. In 1990s, a lower temperature appears in 1996 and in this period, two branches of the TWC exist and the first branch of the TWC flows inshore of the Japanese coastal region compared to that in the other years, especially in the shallower water layer at depth less than about 200 m. The TWC cored with the higher salinity (>34.6 psu) is clearly observed over the continental shelf in the Japanese coastal region and offshore and identified by geostrophic calculation. Intrusion of the TWC into the East Sea through the Korea Strait (the Tsushima Strait) makes the density structure in the water column change and the water mass in the TWC region is unstable based on Brunt­Vaisala frequency.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.145-148
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• 1989

Shiitake mushrooms were dried by hot air, far infrared and freeze dryers in order to compare qualities after drying. When hot air drying was performed with the four temperature variations ranged from $45\;to\;70^{\circ}C$, there was tendency to increase volume retention but decrease rehydration ratio, as drying temperature increased. And the largest amout of 5'-GMP was contained in mushroom dried at $50^{\circ}C$. For far infrared drying, volume retentions were lower but rehydration ratios were higher, as compared with hot air drying at the same temperature. In freeze drying, freezing rate had no influence on volume retention but rehydration ratio was highest value when frozen at $-18^{\circ}C$. As shelf temperature increased(drying rate increased), rehydration ratio increased. Also, contents of 5'-AMP, 5'-GMP and 5'-XMP increased with the increase of freezing rate and drying rate.

• Korean Journal of Metals and Materials
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• v.47 no.3
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• pp.139-146
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• 2009

The heat-affected zone (HAZ) of SA508 Gr.4N Ni-Mo-Cr low alloy steel, which has higher Ni and Cr contents than SA508 Gr.3 Mn-Mo-Ni low alloy steel, was investigated on the microstructure and mechanical properties. The HAZ was categorized into seven characteristic zones (CGCG, FGCG, ICCG, SCCG, FGFG, ICIC and SCSC-HAZ) according to the peak temperature from the thermal cycle experienced during multi-pass welding. Post Weld Heat Treatment (PWHT) was conducted in the temperature range of $550{\sim}610^{\circ}C$ for 30 hours to evaluate the effect of PWHT conditions on the microstructure and mechanical properties. Before PWHT, CGHAZ and FGFGHAZ showed high yield strength (YS) ranging from 1000 to 1250 MPa, while YS of SCSCHAZ decreased from 607 MPa (observed for base metal) to 501 MPa. The Charpy impact energies of sub-HAZs fell below 100J at $-29^{\circ}C$, except in the SCSCHAZ. By applying PWHT to sub-HAZ specimens, YS decreased as the PWHT temperature increased. In the case of CGHAZs and FGFGHAZ heat-treated at $610^{\circ}C$, YS dropped drastically to the range of 654~686 MPa. From the Charpy impact test, the upper-shelf energy (USE) increased to approximately 250J and Index temperature ($T_{68J}$) decreased below $-50^{\circ}C$. Specifically, in FGFG, ICIC and SCSC-HAZ, $T_{68J}$ was below -110, which was lower than the case of base metal.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.15 no.2
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• pp.51-61
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• 2010

Surface particulate organic carbon (POC) concentration was measured in the Northeastern Gulf of Mexico on 9 cruises from November 1997 to August 2000 to investigate the seasonal and spatial variability related to synchronous remote sensing data (Sea-viewing Wide Field-of-view Sensor (SeaWiFS), sea surface temperature (SST), sea surface height anomaly (SSHA), and sea surface wind (SSW)) and recorded river discharge data. Surface POC concentrations have higher values (>100 $mg/m^3$) on the inner shelf and near the Mississippi Delta, and decrease across the shelf and slope. The inter-annual variations of surface POC concentrations are relatively higher during 1997 and 1998 (El Nino) than during 1999 and 2000 (La Nina) in the study area. This phenomenon is directly related to the output of Mississippi River and other major rivers, which associated with global climate change such as ENSO events. Although highest river runoff into the northern Gulf of Mexico Coast occurs in early spring and lowest flow in late summer and fall, wide-range POC plumes are observed during the summer cruises and lower concentrations and narrow dispersion of POC during the spring and fall cruises. During the summer seasons, the river discharge remarkably decreases compared to the spring, but increasing temperature causes strong stratification of the water column and increasing buoyancy in near-surface waters. Low-density plumes containing higher POC concentrations extend out over the shelf and slope with spatial patterns and controlled by the Loop Current and eddies, which dominate offshore circulation. Although river discharge is normal or abnormal during the spring and fall seasons, increasing wind stress and decreasing temperature cause vertical mixing, with higher surface POC concentrations confined to the inner shelf.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1531-1537
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• 2015

This study was performed to investigate the quality characteristics of Takju under different storage temperatures ($4^{\circ}C$ and $20^{\circ}C$) and alcohol contents (6%, 8%, 10%, and 12%) during 90 days of storage. The counts of yeast were lower in Takju samples stored at $4^{\circ}C$ than in those stored at $20^{\circ}C$ after 90 days of storage. No significant differences were observed for total acidity and free amino acid contents in Takju stored at $4^{\circ}C$ during 90 days of storage. Lactic acid contents in Takju stored at $4^{\circ}C$ changed little after 90 days of storage from 1,883.5 mg/L to 1,914.6 mg/L, whereas those in Takju stored at $20^{\circ}C$ increased to 4,736.1 mg/L after storage. Free amino acid contents in Takju stored at $20^{\circ}C$ increased after 90 days of storage regardless of alcohol content. Thus, we concluded that the shelf-life of Takju could be extended more than 30 days, currently the most common shelf-life of Takju, when stored at $4^{\circ}C$.

• Fisheries and Aquatic Sciences
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• v.5 no.4
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• pp.287-294
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• 2002

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.718-724
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• 2012

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (${\geq}1.20$ Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness ($L^*$) of the jerky decreased, except at day 30 of storage, but the redness ($a^*$) and yellowness ($b^*$) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.

• Ocean and Polar Research
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• v.30 no.3
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• pp.289-301
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• 2008

Community structure of heterotrophic protists and their grazing impact on phytoplankton were studied in Northwest Pacific Ocean during October, 2007. The study area was divided into four regions based on physical properties (temperature and salinity) and chlorophyll-a distribution. They were Region I of North Equatorial Currents, Region II of Kuroshio waters, Region III of shelf mixed water, and Region IV of Tsushima warm current from East China Sea. The distribution of chlorophyll-a concentrations and community structure of heterotrophic protists were significantly affected by physical properties of the water column. The lowest concentration of chlorophyll-a was identified in Region I and II, where pico-sized chlorophyll-a was most dominant (>80% of total chlorophyll-a). Biomass of heterotrophic protists was also low in Region I and II. However, Region III was characterized by low salinity and temperature and high chlorophyll-a concentration, with relatively lower pico-sized chlorophyll-a dominance. The Highest biomass of heterotrophic protists appeared in Region III, along with the relatively less important nanoprotists. In Region I, II and IV, heterotrophic dinoflagellates were dominant among the protists, while ciliates were dominant in Region III. Community structure varied with physical(salinity and temperature) and biological (chlorophyll-a) properties. Biomass of heterotrophic protists correlated well with chlorophyll-a concentration in the study area ($r^2=0.66$, p<0.0001). The potential effect of grazing activity on phytoplankton is relatively high in Region I and II. Our result suggest that biomass and size structure of heterotrophic protists might be significantly influenced by phytoplankton size and concentration.

• Korean Journal of Metals and Materials
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• v.47 no.9
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• pp.523-532
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• 2009

In this study, four API X80 linepipe steel specimens were fabricated with varying cooling rates and finish cooling temperatures, and their microstructures and crystallographic orientations were analyzed to investigate the effects of cooling conditions on their tensile and Charpy impact properties. All the specimens consisted of acicular ferrite, granular bainite, and secondary phases such as martensite and martensiteaustenite constituent. The volume fraction of secondary phases increased with increasing cooling rate, and the higher finish cooling temperature resulted in the reduction in volume fraction and grain size of secondary phases. According to the crystallographic orientation analysis data, the effective grain size and unit crack path decreased as fine acicular ferrites having a large amount of high-angle grain boundaries were homogeneously formed, thereby leading to the improvement of Charpy impact properties. The specimen fabricated with the higher cooling rate and lower finish cooling temperature had the highest upper shelf energy and the lowest energy transition temperature because it contained a large amount of fine secondary phases homogeneously distributed inside fine acicular ferrites, while its tensile properties well maintained.