• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1210-1210
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• 2001

On farm analysis of protein, moisture and oil in cereals and oil seeds is quickly being adopted by Australian farmers. The benefits of being able to measure protein and oil in grains and oil seeds are several : $\square$ Optimize crop payments $\square$ Monitor effects of fertilization $\square$ Blend on farm to meet market requirements $\square$ Off farm marketing - sell crop with load by load analysis However farmers are not NIR spectroscopists and the process of calibrating instruments has to the duty of the supplier. With the potential number of On Farm analyser being in the thousands, then the task of calibrating each instrument would be impossible, let alone the problems encountered with updating calibrations from season to season. As such, NIR technology Australia has developed a mechanism for \ulcorner\ulcorner\ulcorner their range of Cropscan 2000G NIR analysers so that a single calibration can be transferred from the master instrument to every slave instrument. Whole grain analysis has been developed over the last 10 years using Near Infrared Transmission through a sample of grain with a pathlength varying from 5-30mm. A continuous spectrum from 800-1100nm is the optimal wavelength coverage fro these applications and a grating based spectrophotometer has proven to provide the best means of producing this spectrum. The most important aspect of standardizing NIB instruments is to duplicate the spectral information. The task is to align spectrum from the slave instruments to the master instrument in terms of wavelength positioning and then to adjust the spectral response at each wavelength in order that the slave instruments mimic the master instrument. The Cropscan 2000G and 2000B Whole Grain Analyser use flat field spectrographs to produce a spectrum from 720-1100nm and a silicon photodiode array detector to collect the spectrum at approximately 10nm intervals. The concave holographic gratings used in the flat field spectrographs are produced by a process of photo lithography. As such each grating is an exact replica of the original. To align wavelengths in these instruments, NIR wheat sample scanned on the master and the slave instruments provides three check points in the spectrum to make a more exact alignment. Once the wavelengths are matched then many samples of wheat, approximately 10, exhibiting absorbances from 2 to 4.5 Abu, are scanned on the master and then on each slave. Using a simple linear regression technique, a slope and bias adjustment is made for each pixel of the detector. This process corrects the spectral response at each wavelength so that the slave instruments produce the same spectra as the master instrument. It is important to use as broad a range of absorbances in the samples so that a good slope and bias estimate can be calculated. These Slope and Bias (S'||'&'||'B) factors are then downloaded into the slave instruments. Calibrations developed on the master instrument can then be downloaded onto the slave instruments and perform similarly to the master instrument. The data shown in this paper illustrates the process of calculating these S'||'&'||'B factors and the transfer of calibrations for wheat, barley and sorghum between several instruments.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.112-119
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• 2015

The pulp mold attract the increasing concern as recyclable, biodegradable, and eco-friendly packaging materials. In order to broaden the applicability of the pulp mold as substitutes of the expanded styrofoam, the properties of various raw materials for the pulp mold were evaluated and the way for improving water resistance properties of the pulp mold were also tested by applying some additives. The higher value in the fines contents and in the water retention value were shown for the TMP (thermomechanical pulp), which resulted in the bulkier pulp mold with the higher moisture absorption property. In case of water resistance properties, the pulp mold made of white ledger stock showed the higher value in water contact angle and very slow water absorption rate. The addition of oil palm EFB fiber showed the improvement in the water resistance of the pulp mold made of UBKP. The effects of various additives on the improvement in the water resistance properties of the pulp mold were tested by using AKD, PVAm, epoxy resin. The application of AKD leaded to the higher increase in the water resistance. The results in this study showed the effects of AKD for the pulp mold could be improved and optimized by the application with fixing agent and by the ageing treatment after production.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.115-126
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• 2007

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.25 no.3
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• pp.129-149
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• 2012

Objective : The purpose of this study is to investigate the effect of cosmetic cream containing Samwhangsejegamibang Extracts on Atopic dermatitis patients. Methods : A total of 51 patients who visited Wonkwang Oriental Medical Center from April 8th, 2011 to October 8th, 2011 were included in this study. In this study, the patients were treated with Samwhangsejegamibang (experimental group) and placebo group. We observed scorad index, IGA, moisture content of skin, oil content of skin, wrinkled skin and hematological examination for 4 weeks. Results : 1. Comparison of changes in Scorad Index, depending on the perspective, the experimental group showed a statistically significant decline than the placebo group. 2. Comparison of change in IGA, depending on the perspective, the experimental group showed a statistically significant decline than the placebo group. 3. Comparison of change in moisture content, oil content of skin and wrinkled skin, both the experimental group and the placebo group showed level elevation but there was no statistically significant change. 4. Comparison of change in IgE and Eosinophil, both the experimental group and the placebo group showed no statistical significance. Conclusions : Considering the above experiments, it is suggested that cosmetic cream containing Samwhangsejegamibang extracts have a positive effect on atopic dermatitis patients.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.3
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• pp.237-245
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• 2021

Particulate matter and ultra-particle matters generally refer to very small floating dust, such as 1/6 to 1/7 and 1/20 to 1/30, respectively, compared to the thickness of human hair, and contain various types of heavy metal ions. In addition to breathing, particle matters (PM) that flows in through the gaps in the pores of the skin can induce health problems in the body's tissues and skin, so it must be removed by blocking the inflow or by washing. Through this study, we confirmed the possibility that heavy metal ions can be adsorbed and removed by using Oryza sativa (Rice) bran oil (OSBO). In addition, the cell viability is much higher than that of grain-derived components through cytotoxicity experiments, and the cytoprotective effect of an external stimulus source can be expected. It was confirmed that the expression amount of COL1A1 mRNA increased, and accordingly, it was believed that wrinkles that might be caused by moisture lost by heavy metal ions in fine dust could be alleviated. Based on the results of these experiments, we tried to present a cosmetics containing OSBO, which is a wash-off formulation, in order to finally remove heavy metals.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.765-771
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• 2003

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation

• Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.409-419
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• 2014

The proximate composition and various specific components of Antarctic krill Euphausia superba, in the catch season between March and August were investigated. Frozen krill were freeze-dried and milled. The proximate composition comprised water, proteins, fats, ash, fatty acids, and amino acids, while the specific components were vitamins, minerals, nucleotides, betaine, and astaxanthin. The moisture content of the krill ranged from 77 to 80%, with the highest value in June, and the ash content was between 12 and 13%. The protein content was lowest in May, and the fat content was 18-19%, with the highest value in March. The amino acid content varied according to the season: taurine and glycine were highest in August; ${\beta}$-alanine was higher in April and May; and arginine, ornithine, and lysine were highest in March. The unsaturated fat content was ~50% and omega-3 fatty acids were highest in June. Oil-soluble vitamins A and E were highest in March, and the water-soluble vitamin content was less than that of oil-soluble vitamins. The mineral content was highest in June, and the most abundant mineral was sodium at 235.60 mg/100 g krill. The content of other minerals was lowest (2.94 mg/100 g) in April, except for lead. The nucleotide content was highest in July, while the betaine content was highest in April and lowest in June. The astaxanthin content was highest in May and ranged from 6 to 10 ppm in other months.

• International Journal of Highway Engineering
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• v.18 no.6
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• pp.97-104
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• 2016

OBJECTIVES : The objective of this research is to develop additives for the modification of Solvent DeAsphalting Residue (SDAR) to be used as pavement materials, and evaluate the performance of asphalt mixture manufactured using the SDAR modified by developed additives. METHODS : The SDAR generally consists of more asphaltenes and less oil components compared to the conventional asphalt binder, and hence, the chemical/physical properties of SDAR are different from that of conventional asphalt binder. In this research, the additives are developed using the low molecular oil-based plasticizer to improve the properties of SDAR. First, the chemical property of two SDARs is analyzed using SARA (saturate, aromatic, resin, and asphaltene) method. The physical/rheological properties of SDARs and SDARs containing additives are also evaluated based on PG-grade method and dynamic shear-modulus master curve. Second, various laboratory tests are conducted for the asphalt mixture manufactured using the SDAR modified with additives. The laboratory tests conducted in this study include the mix design, compactibility analysis, indirect tensile test for moisture susceptibility, dynamic modulus test for rheological property, wheel-tracking test for rutting performance, and direct tension fatigue test for cracking performance. RESULTS : The PG-grade of SDARs is higher than PG 76 in high temperature grades and immeasurable in low temperature grades. The dynamic shear modulus of SDARs is much higher than that of conventional asphalt, but the modified SDARs with additives show similar modulus compared to that of conventional asphalt. The moisture susceptibility of asphalt mixture with modified SDARs is good if, the anti-stripping agent is included. The performance (dynamic modulus, rutting resistance, and fatigue resistance) of asphalt mixture with modified SDARs is comparable to that of conventional asphalt mixture when appropriate amount of additives is added. CONCLUSIONS : The saturate component of SDARs is much less than that of conventional asphalt, and hence, it is too hard and brittle to be used as pavement materials. However, the modified SDARs with developed additives show comparable or better rheological/physical properties compared to that of conventional asphalt depending on the type of SDAR and the amount of additives used.