• Korean journal of food and cookery science
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• v.25 no.2
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• pp.160-169
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• 2009

This study was performed to examine the quality characteristics of red ginseng wet noodles prepared with additions of carrageenan, xanthan gum, or guar gum. The quality characteristics of the samples were estimated in terms of their general composition, color differences, cooking characteristics, textural attributes, sensory qualities, and microbial growth during storage. The results were as follows. Protein content was significantly decreased in the guar gum added group and ash content was significantly increased in the carrageenan added group (p<0.05). Lipid, water, and Na contents were not significant different among the groups. However, water binding capacity was significantly increased in the group with added xanthan gum. Over 10 weeks of storage, water contents did not differ significantly between the xanthan gum and guar gum added groups. In all the added gum groups, L- and a- values were significantly increased whereas b- values decreased (p<0.05). In texture profile analyses, chewiness, cohesiveness, hardness, and springiness were significantly increased in the carrageenan and xanthan gum added groups (p<0.05). According to sensory evaluations, surface color, red ginseng flavor, red ginseng taste, softness, chewiness, and overall acceptability were considered very good in the xanthan gum and guar gum added groups (p<0.05). Therefore, the red ginseng noodles containing xanthan gum and guar gum were deemed most preferable and presented the safest shelf-life during 10 weeks at -$10^{\circ}C$.

• Journal of Wetlands Research
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• v.16 no.1
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• pp.33-39
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• 2014

The purpose of this study is to monitor the rainwater flowing from the roof of buildings and to maximize the effectiveness of the rainwater storage. This study also analyses the changes in rainwater characteristics before and after subsequent chlorination disinfection. The stored rainwater was disinfected by chlorine and then analyzed for COD, TN, TP, enteric bacteria, and general microbial population changes over time. There was an observed 99% reduction of enteric bacteria and common microbes within two weeks after chlorine injection. Thus, chlorine disinfection of rainwater improves water quality for long-term storage and future use.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.7
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• pp.509-517
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• 2013

The purpose of this study is to assess the applicability of device-type stream coagulation process which combines physiochemical, biological processing for efficient improvement of water quality in small, middle-sized urban streams. The stream purification facility of this study is compose of pressure flotation type Micro Bubble Process(MBP) to remove TSS and TP and conduit line type Attached Microbial Pipe System(AMPS) to remove BOD. Test conditions of each device were set by floating stay time and change of ultra fine bubble injection amount of MBP, and change of AMPS stay time. Also, removal efficiency of pollution sources of each process were assess by change of season. As result of continuous operation of each process, MBP showed a maximum of TSS 83.69%, TP 95.15% process efficiency and AMPS showed a maximum of 52.95% TBOD5 removal efficiency. Also as result of circular operation of each process, MBP showed a maximum of TSS 69.75%, TP 70.17% process efficiency and AMPS showed a maximum of 68.58% TBOD5 removal efficiency. Therefore, it is considered that this stream coagulation process is effective in improving the water quality of streams in urban areas.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.411-418
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• 2012

This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.35-44
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• 2019

The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address this, an experiment was designed with one control and three TP treatments: control (TP 0%), T1: (TP 0.1%), T2: (TP 0.3%), and T3: (TP 0.5%). All the TP treatments markedly increased protein and ash contents compared to the control. The water holding capacity was equally retained with the control and T3 treatments, but was significantly lower with the T1 and T2 treatments in pyeonyuk (p<0.05). Lightness and redness values were both reduced with the addition of TP, whereas the yellowness value increased. Values for 2-thiobarbituric acid reactive substances and the total microbial count for pyeonyuk with added TP showed an improvement over time. As a result, the addition of TP did not have a significant negative influence on the quality characteristics of the pyeonyuk with addition of 0.5% TP being particularly effective for water retention capacity and inhibition of lipid oxidation.

• KSBB Journal
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• v.28 no.3
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• pp.157-164
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• 2013

Depending on season, mixed wastewater can show great deviations in terms of the influent ratios of tannery and seafood-wastewater. Increases in the ratio of tannery wastewater in influent water also result in increases in the concentration of chromium, which decreases the ratio of BOD/T-N so that the removal efficiency of organic and nitrogen pollutants in biological wastewater treatment deteriorates. No substantial differences occur in the ratios of Eubacteria/total bacteria as the ratio between tannery wastewater and seafood wastewater changes in the influent water. In contrast, the cell numbers and activities of Eubacteria and total bacteria significantly decline with increasing ratios of tannery wastewater in the influent water. Stable removal of organic and nitrogen pollutants by biological wastewater treatments leads to dominance of Proteobacteria groups in all biological treatment basins. In aeration and oxic basins, ${\gamma}$-Proteobacteria account for approximately 21% of the Eubacteria groups, at $1.9{\times}10^9{\sim}2.0{\times}10^9$ cells/mL, while in an anoxic basin, ${\beta}$-Proteobacteria account for approximately 19% of the Eubacteria groups, at $1.3{\times}10^9$ cells/mL. However, a substantial decline in dominance of approximately 11% occurs for ${\gamma}$-Proteobacteria in aeration and oxic basins and about 1% for ${\beta}$-Proteobacteria in an anoxic basin. Mixed wastewater that undergoes extensive property changes of the influent water shows an efficiency of biological treatment that is greatly influenced by the ratio of dominant Proteobacteria groups.

• Journal of Microbiology and Biotechnology
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• v.28 no.4
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• pp.503-509
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• 2018

Endive is widely consumed in a fresh-cut form owing to its rich nutritional content. However, fresh-cut vegetables are susceptible to contamination by pathogenic bacteria. This study investigated the antibacterial activities of the combined treatment of cinnamon leaf oil emulsion containing cetylpyridinium chloride or benzalkonium chloride (CLC and CLB, respectively) as a cationic surfactant and ultrasound (US) against Listeria monocytogenes and Escherichia coli O157:H7 on endive. The combined treatment of CLC or CLB with US reduced the population of L. monocytogenes by 1.58 and 1.47 log colony forming units (CFU)/g, respectively, and that of E. coli O157:H7 by 1.60 and 1.46 log CFU/g, respectively, as compared with water washing treatment. The reduction levels of both pathogens were higher than those observed with 0.2 mg/ml sodium hypochlorite. In addition, the combined treatment showed no effect on the quality of the fresh-cut endive (FCE). In particular, the degree of browning in FCE was less for the treatment group than for the control and water washing treatment groups. Thus, cationic surfactant-based cinnamon leaf oil emulsions combined with US may be an effective washing treatment for the microbial safety of FCE.

• KSBB Journal
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• v.28 no.2
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• pp.80-85
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• 2013

The bacterial community structure in a biological reactor fed influent from a wastewater treatment system was investigated by denaturing gradient gel electrophoresis (DGGE) and in situ hybridization. Sludges were collected from three biological reactors (aerobic, oxic, and anoxic tanks) at the M wastewater treatment facility (WTF). The influent of the MWTF consisted of mixed tannery wastewater (40~65%) and seafood wastewater (35~60%). The treatment processes resulted in a removal efficiency for BOD (biochemical oxygen demand) and COD (chemical oxygen demand) of 83.6~98.2% and 72.8~84.6%, respectively for tannery wastewater than for seafood wastewater resulted in greater survival of biomass in the biological reactors and a higher removal of BOD, COD, and T-N of about 8~18%. In contrast, addition of greater amounts of seafood wastewater decreased the amount of biomass in the bioreactors due to the increasing concentration of chromium from that wastewater and it also. The dominant bacterial species during the high seafood wastewater input period were Burkholderia cepacia (JX901049) and an uncultured bacterium (JF247555), while Pseudomonas geniculata (HQ256559) was dominant during the high tannery wastewater input period. Flavobacteriumsp. BF.107 (FM173271) and Hyphomicrobium zavarzinii (Y14306) were dominant under anoxic conditions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4404-4410
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• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.