• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.823-828
• /
• 2005

To lower the calories of buckwheat noodle, which is good for reducing obesity and for Preventing adult disease, glucomannan and flour containing resistant starch(RS) were used during the noodle making Process. Compared with raw noodle, this buckwheat raw noodle had $30\%$ fewer calories. This low caloric buckwheat noodle was coated with olive oil which is reputed as well-being food to prevent soddening to make instant type buckwheat noodle. Its shelf-life was extended to 90 days under normal temperature($35^{\circ}C$I). Among four noodle samples with different combinations of raw materials, the best was made of flour with RS formula flour, buckwheat flour, glucomannan, activated gluten, and emulsifying agent. The one without salt had better quality. Among 6 kinds of packing materials, OPP/Al/PE composite level film demonstrated the best quality packing materials.

• Membrane Journal
• /
• v.32 no.1
• /
• pp.57-65
• /
• 2022

Recently, computer simulation research has been rapidly increasing due to the development of computer and software technology. In particular, various computational simulation results related to polymers, which were previously limited by problems of the number of atoms and model size, are being published. In this study, a study was conducted to analyze the mechanical properties, one of the important properties for using a polymer material as a membrane, using molecular dynamics (MD) simulation. To this end, polyethylene (PE) and polystyrene (PS), which are commercial polymer materials with widely reported related properties, were selected as polymer models and the tensile properties of each polymer were compared through the difference in main chain length. Through the density, radius of gyration, and scattering analysis, it was found that the model produced in this study was in good agreement with the mechanical property trends obtained in the actual experiment. It is expected to enable the prediction of mechanical properties of various polymer materials for membrane fabrication.

• Membrane Journal
• /
• v.33 no.5
• /
• pp.257-268
• /
• 2023

Membrane capacitive deionization (MCDI) is a variation of the conventional CDI process that can improve desalination efficiency by employing an ion-exchange membrane (IEM) together with a porous carbon electrode. The IEM is a key component that greatly affects the performance of MCDI. In this study, we attempted to derive the optimal fabricating factors for IEMs that can significantly improve the desalination efficiency of MCDI. For this purpose, pore-filled IEMs (PFIEMs) were then fabricated by filling the pores of the PE porous support film with monomers and carrying out in-situ photopolymerization. As a result of the experiment, the prepared PFIEMs showed excellent electrochemical properties that can be applied to various desalination and energy conversion processes. In addition, through the correlation analysis between MCDI performance and membrane characteristic parameters, it was found that controlling the degree of crosslinking of the membranes and maximizing permselectivity within a sufficiently low level of membrane electrical resistance are the most desirable membrane fabricating condition for improving MCDI performance.

• Korean Journal of Agricultural Science
• /
• v.36 no.1
• /
• pp.73-85
• /
• 2009

An investigation was conducted to get the basic data for establishing structural safety and environmental management of tomato greenhouses in Chungnam region. The contents of the investigation consisted of actual state of greenhouse structures and environmental control facilities. Most of greenhouses were arch type single-span plastic houses and they had too low height for growing tomatoes. Frameworks of multi-span greenhouses were suitable, but those of single-span were mostly insufficient. Every greenhouse had thermal curtain movable or covering fixed inside the greenhouse for energy saving, and heating facilities were mostly warm air heater. Irrigation facilities were mostly drip tube and controlled by manual operation or timer. Almost all of the greenhouses didn't install high level of environmental control facilities such as ventilator, air circulation fan, $CO_2$ fertilizer, insect screen, supplemental light, and cooling device.

• Korean Journal of Food Science and Technology
• /
• v.25 no.3
• /
• pp.270-276
• /
• 1993

Leaf lettuce (Lactuca sativa L., var. crispa) packed in $20{\mu}m$ LDPE (perforated), $20{\mu}m$ LDPE, $30{\mu}m$ HDPE, and $40{\mu}m$ LDPE pouches was stored at $4^{\circ}C,\;10^{\circ}C\;and\;20^{\circ}C$. The quality of leaf lettuce during the storage was investigated in terms of weight loss, color, soluble solids content, texture and sensory properties. Leaf lettuce exhibited the highest storage stability at $4^{\circ}C$. Shelf-life of the packed leaf lettuce was prolonged approximately $10{\sim}15$ times in comparision with that of the unpacked under all temperature conditions. Among the packed leaf lettuce, self-life in $20{\mu}m$ LDPE (perforated) and $20{\mu}m$ LDPE pouches was relatively short mainly due to discoloration and deterioration. On the other hand, the quality of the leaf lettuce packed in $30{\mu}m$ HDPE and $40{\mu}m$ LDPE pouches was kept well during the storage. Particularly, $40{\mu}m$ LDPE pouches conferred the shelf-life superior to other film pouches.

• Korean Journal of Agricultural Science
• /
• v.29 no.1
• /
• pp.15-23
• /
• 2002

The percentage of watercore occurrence harvested on Nov. 6 (commercial harvest season) was over 80% but fruits seemed not to reach climacteric stage on the basis of ethylene evolution. The occurrence ratio and severity of watercore gradually decreased with the increase of preshipment storage for 2 months. The level of soluble solids did not show a clear tendency during preshipment storage but flesh firmness, fresh weight, and acidity gradually decreased. Although the overall quality of fruit reduced along with the increase of preshipment storage duration after exposure to retail condition at ambient temperature for 1 week, plastic film wrapping (PE 30 um) as well as plastic film wrapping plus ethylene scrubbing had a benefit on keeping freshness of fruit even after retail condition. Waxed fruit showed excellent appearance but browning disorder was developed. Results indicated that moisture barrier such as plastic film wrapping and ethylene removal have a great potential on keeping freshness of fruit during export which required long-term transport under low humidity environment.

• Korean Journal of Food Science and Technology
• /
• v.24 no.6
• /
• pp.603-609
• /
• 1992

To investigate the effect of polyethylene film packaging and $CO_2$ treatment on tomatoes during storage, the gas composition in film, weight loss, the changes of color, hardness and several components were measured. The concentrations of $CO_2$ and $O_2$ in film were changed rapidly in early stage, but it kept a constant level after 7 days of storage. In 0.06 mm polyethylene film, $CO_2$ and $O_2$ concentration was kept a level of $4{\sim}6%$ respectively. The increase in $C_2H_2$ concentration was delayed in thick and $CO_2$ treated film. The rate of weight loss was 4% in non-packed tomatoes, but it recorded about 1% in 0.06 mm polyethylene film. Titratable acidity, pH and soluble solids were changed slightly, but the obvious differents were not observed according to film thickness and $CO_2$ treatment. The value of tomatoes was increased but L and b values were not changed greatly during storage. These color changes were restricted by 0.06 mm film and $CO_2$ treatment. The firmness and content of ascorbic acid were reduced during storage but it restrained by $CO_2$ treatment and film packaging. Sugar of tomatoes were composed of glucose, fructose and a very small amount of sucrose, and they were changed little during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.3
• /
• pp.97-106
• /
• 2018

This study aimed at examining the suitability of $Tenax^{(R)}$ for the migration testing of food packaging materials, which is currently approved in the EU as a dry food simulant. The results are used as a basis to examine the feasibility of introducing $Tenax^{(R)}$ to Korean regulation. The OMVs of test specimen into various solvents (diethyl ether, ethanol, pentane, and acetone) after exposure to $100^{\circ}C$ for 1 hr were compared. Diethyl ether showed the highest OMV ($1.33mg/dm^2$) among the solvents tested. When the tests were conducted with different amounts of $Tenax^{(R)}$ of 2, 4, or 8 g per specimen, the OMVs were 0.75, 1.33 and $1.40mg/dm^2$, respectively. The OMV obtained with a closed system after wrapping with aluminum foil showed a significantly higher OMV ($1.61mg/dm^2$) than that without aluminum wrapping ($1.318mg/dm^2w$) and an open system without lid ($1.06mg/dm^2$). The specific migration rates of surrogates spiked in the polyethylene test film and paper samples into $Tenax^{(R)}$ were compared with those into liquid food simulants including 95% ethanol and n-heptane, and actual foods such as starch, skim milk, and sugar. In general, the specific migration levels of surrogates into $Tenax^{(R)}$ were similar compared with n-heptane, however those were significantly higher than into actual foods. These results suggest that $Tenax^{(R)}$ may be used as a food simulant for the long-term preservation of dried foods and paper products. However, more studies need to be conducted to investigate the factors influencing the migration into $Tenax^{(R)}$, such as the types of foods and packaging materials tested, migration conditions, and surrogates properties etc.

• Food Science and Preservation
• /
• v.23 no.4
• /
• pp.479-487
• /
• 2016

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) and ethylene-absorbent on the qualities of Prunus mume fruit. Prunus mume fruits were stored without film packaging (Cont), packed in LDPE film (Cont-P), and packed with ethylene-absorbent (Cont-PE). Fruits were treated with 1-MCP (1 ppm) for 24 hr at $1^{\circ}C$. After treatment, fruits were packed in LDPE film (MCP-P) and with ethylene-absorbent (MCP-PE) and then stored at $1^{\circ}C$ for 8 weeks. Total soluble solids increased during storage but decreased after 6 weeks while total acidity decreased during storage. Cont was almost completely decayed after 8 weeks of storage while Cont-P, Cont-PE, MCP-PE, and MCP-P were 46, 69, 83, and 5% decayed, respectively. L value decreased but a value increased during storage in all samples. Firmness of peel and flesh of samples decreased gradually for 8 weeks. Respiration rate did not show any significant difference among samples. Ethylene production of Cont showed $0.05{\mu}L/kg/h$ but immediately after 1-MCP treatment, it showed $0.02{\mu}L/kg/h$. Oxalic and malic acids decreased while citric acid increased during storage; fructose and glucose substantially decreased after 8 weeks whereas sorbitol and sucrose increased upto 4 weeks and then decreased thereafter. Based on these results, packing the fruits treated with 1-MCP could extend the freshness of Prunus mume fruit.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.4
• /
• pp.389-393
• /
• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.