• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.791-798
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• 1998

To develop natural flavoring substances. optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using low-utilized shellfishes such as purplish clam and frozen oyster stored at $-20^{\circ}C$ for 60 days. The optimal conditions for TSEH method were revealed in temperature at $50^{\circ}C$ 3 hours digestion with alcalase (Aroase AP-10, $0.3%$ w/v, pH 8.0) at the 1st stage and $45^{\circ}C$ 2 hours digestion with neutrase (Pandidase NP-2, $0.3\%$ w/v, pH 6.0) at the 2nd stage. Among water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates tests, TSEH method was superior to other methods on the aspect of yields, nitrogen contents, taste such as umami and control of off-flayer formation, and transparency of extracts. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH from low-utilized marine products is more flavorable compared the conventional enzyme hydrolysates, it could be commercialized as the seasoning substances.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.3
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• pp.197-210
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• 2003

The non-float midwater pair trawl was effective in the mouth opening and control of the working depth in midwater and bottom. In contrast, we confirmed that it was difficult to keep the net at surface above 30 m of the depth by means of the full scale experiment in the field and the model test in the circulation water channel. To solve this problem, the kites were attached to the head rope of the non-float midwater pair trawl. In this study, four kinds of the model experiments were carried out with the purpose of applying the kite to the korean midwater pair trawl. The results obtained can be summarized as follows: 1. The working depth of the non-float midwater pair trawl with the kite was shallower than that of the proto type and non-float type. The working depth of the kite type was approximately 20m with 2 kites and about 5m with 4 kites under 4.0 knot. The working depth was almost constant but the depth of the head rope sank approximately 15m and 10m according to the increase in the front weight and the wing-end weight, respectively. The changing aspect of the working depth was constant, but the depth of the head rope sank approximately 22m according to the increase in the lower warp length (dL). 2. The hydrodynamic resistance of the kite type was almost increased in a linear form in accordance with the flow speed increase from 2.0 to 5.0 knot. The increasing grate of the hydrodynamic resistance tended to increase in accordance with the increase in flow speed. The hydrodynamic resistance of the kite type was larger approximately 5～10 ton larger than that of the non-float type and the proto type. The hydrodynamic resistance of the kite type increased approximately 3ton with the changing of the front weight from 1.40 to 3.50 ton and approximately 4 ton with the changing of the wing-end weight from 0 to 1.11 ton and approximately 5.5 ton with the changing lower warp length (dL) from 0 to 40 m, respectively. 3. The net height of the kite type was increased approximately 10 m with the change in the kite area from $2,270mm^2$ to 4,540 $\textrm{mm}^2$. The net height of the kite type was aproximately 50 m and 30 m larger than that of the proto type and the non-float type, respectively. The changed aspect of the net width was approximately 5m with the variation of the flow speed from 2.0 to 5.0 knot. 4. The filtering volume of the kite type was larger than that of the proto type and the non-float type by 28%, 34% at 2.0 knot of the flow speed and 42%, 41% at 3.0 knot, and 62%, 45% at 4.0 knot, and 74%, 54% at 5.0knot, respectively. The optimal towing speed was approximately 3.0 knot for the proto type and was over 4.0 knot for the non-float type, and the optimal towing speed reached 5.0 knot for the kite type. 5. The opening efficiency of the kite type was approximately 50% and 25% larger than that of the proto type and the non-float type, respectively.

• Korean Journal of Medicinal Crop Science
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• v.15 no.4
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• pp.233-240
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• 2007

Extractions of Artemisia princeps Pampanini were obtained by using water and ethanol at different temperatures ($60^{\circ}C,\;100^{\circ}C$) with or without ultrasonification process (40 kHz). Yield of ultrasonificated extracts were about 20% higher than that of control group. Cytotoxicity of all conditions through adding 1.0 mg/$m{\ell}$ was below 37%, and treated with ultrasonification group was lower than the other group, about $5{\sim}8%$. $100^{\circ}C$ water extract with ultrasonification was higher anticancer activities as maximum 73% and higher selectivities at concentrations over 0.8 mg/$m{\ell}$. The extracts treated with ultrasonification were higher anticancer activities than the control. Densitometric analysis of bcl-2 revealed that extracts of high anticancer activity had low density. This results suggest that expression of bcl-2 protein by adding of Artemisia princeps Pampanini extracts relative to taking cancer. To conclude, optimum condition for efficient extraction of Artemisia princeps Pampanini is using water with ultrasonification at over $60^{\circ}C$ below $100^{\circ}C$.

• The Journal of Korean Society for Radiation Therapy
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• v.25 no.1
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• pp.57-67
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• 2013

Purpose: Replacing the film which used to be used for checking the set-up of the patient and dosimetry during radiation therapy, more and more EPID equipped devices are in use at present. Accordingly, this article tried to evaluated the accuracy of the position check-up and the usefulness of dosimetry during the use of an electronic portal imaging device. Materials and Methods: On 50 materials acquired with the search of Korea Society Radiotherapeutic Technology, The Korean Society for Radiation Oncology, and Pubmed using "EPID", "Portal dosimetry", "Portal image", "Dose verification", "Quality control", "Cine mode", "Quality - assurance", and "In vivo dosimetry" as indexes, the usefulness of EPID was analyzed by classifying them as history of EPID and dosimetry, set-up verification and characteristics of EPID. Results: EPID is developed from the first generation of Liquid-filled ionization chamber, through the second generation of Camera-based fluoroscopy, and to the third generation of Amorphous-silicon EPID imaging modes can be divided into EPID mode, Cine mode and Integrated mode. When evaluating absolute dose accuracy of films and EPID, it was found that EPID showed within 1% and EDR2 film showed within 3% errors. It was confirmed that EPID is better in error measurement accuracy than film. When gamma analyzing the dose distribution of the base exposure plane which was calculated from therapy planning system, and planes calculated by EDR2 film and EPID, both film and EPID showed less than 2% of pixels which exceeded 1 at gamma values (r%>1) with in the thresholds such as 3%/3 mm and 2%/2 mm respectively. For the time needed for full course QA in IMRT to compare loads, EDR2 film recorded approximately 110 minutes, and EPID recorded approximately 55 minutes. Conclusion: EPID could easily replace conventional complicated and troublesome film and ionization chamber which used to be used for dosimetry and set-up verification, and it was proved to be very efficient and accurate dosimetry device in quality assurance of IMRT (intensity modulated radiation therapy). As cine mode imaging using EPID allows locating tumors in real-time without additional dose in lung and liver which are mobile according to movements of diaphragm and in rectal cancer patients who have unstable position, it may help to implement the most optimal radiotherapy for patients.

• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..

• Food Science and Preservation
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• v.23 no.1
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• pp.131-138
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• 2016

This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% $CO_2+2%$ $O_2$ and 1% $CO_2+0.5%$ $O_2$, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% $CO_2+2%$ $O_2$ increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Journal of Bio-Environment Control
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• v.31 no.3
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• pp.246-254
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• 2022

Domestic facility agriculture grows rapidly, such as modernization and large-scale. And the production scale increases significantly compared to the area, accounting for about 60% of the total agricultural production. Greenhouses require energy input to create an appropriate environment for stable mass production throughout the year, but the energy load per unit area is large because of low insulation properties. Through the rooftop greenhouse, one of the types of urban agriculture, energy that is not discarded or utilized in the building can be used in the rooftop greenhouse. And the cooling and heating load of the building can be reduced through optimal greenhouse operation. Dynamic energy analysis for various environmental conditions should be preceded for efficient operation of rooftop greenhouses, and about 40% of the solar energy introduced in the greenhouse is energy exchange for crops, so it should be considered essential. A major analysis is needed for each sensible heat and latent heat load by leaf surface temperature and evapotranspiration, dominant in energy flow. Therefore, an experiment was conducted in a rooftop greenhouse located at the Korea Institute of Machinery and Materials to analyze the energy exchange according to the growth stage of crops. A micro-meteorological and nutrient solution environment and growth survey were conducted around the crops. Finally, a regression model of leaf temperature and evapotranspiration according to the growth stage of leafy vegetables was developed, and using this, the dynamic energy model of the rooftop greenhouse considering heat transfer between crops and the surrounding air can be analyzed.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.113-120
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• 2008

The influence of incubation temperature, pH and media components on bacteriocin production by Lactobacillus plantarum K11 were investigated. The highest activity was observed in MRS broth, but no bacteriocin activity was obtained in TSB. The bacteriocin was produced from the exponential growth phase and its activity also reached a maximum in MRS broth, but then dropped after 16 hr because of degradation by extracellular proteolytic enzymes or exhaustion of medium nutrients. The optimal temperature and pH for production of bacteriocin were $37^{\circ}C$ and pH 7.0 in MRS broth, respectively. The addition of 0.5 or 1.0% glucose and $0.5{\sim}1.5%$ lactose to MRS resulted in the increase of the bacteriocin production. With 0.5% NaCl and $K_2HPO_4$, the activities were significantly higher than that of control, respectively. However, increasing nitrogen sources such as beef extract, casein, and tryptone and salts such as $NH_4PO_4$, $MgSO_47H_2O$, and $MnSO_4H_2O$, had detected a negative influence upon the bacteriocin production. Consequently, because the bacteriocin produced by L. plantarum K11 was affected by various incubation conditions, the bacteriocin activity of L. plantarum K11 applied in food as a novel starter will be dependent on environmental factors such as fermentation conditions and food ingredients.