• Food Science and Preservation
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• v.13 no.6
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• pp.783-788
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• 2006

Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1267-1272
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• 2006

Effects of Prunus mume byproduct (PLB), obtained after manufacture of Prunus mume liquer, on quality characteristics of bread were investigated. The pH of dough and bread decreased but titratable acidity increased by addition of 10% or 20% PLB. The volume of dough during fermentation and the baking loss of bread containing PLB were smaller than those of the dough and bread without PLB. The weight of bread increased but the volume decreased by addition of PLB. L (lightness) value increased and a (redness) value decreased in the surface of bread containing PLB. b (yellowness) value did not show difference between treatments. The internal color of bread containing PLB decreased in L and a value but increased in b value. The hardness and strength of bread decreased with 10% PLB but increased with 20% PLB compared to control. Cohesiveness and springiness of bread increased with 10% or 20% PLB, but did not show significant difference between concentrations. As results of sensory evaluation, taste and flavor of the bread containing 10% PLB increased significantly compared to control. The sensory quality of bread with 20% PLB decreased significantly. The strength, springiness, and hardness of bread with 20% PLB were higher than those of control. The taste, flavor, color, and overall acceptability of bread with 10% PLB were better than those of control. No molds were found in breads with 20% PLB and 20% PLB powder during storage for 1 week at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1461-1466
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• 2006

The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.8
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• pp.57-64
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• 2004

This study deals with the prediction of defect location which can be occurred in structure. The existing methods was very difficult to be applied to predict it, because of complex numerical formula. The triangulation method proposed in this study can predict the source location easily with small amount of data. The arrival time of wave can be directly converted into the distance between sensors. For this purpose, the propagation velocity was measured by Rayleigh wave, and the propagation behavior was analyzed. The welded workpiece is adapted to investigate for the consideration of jointed part in structure, The propagation velocity of signal was measured in welded workpiece and the revised algorithm of source location was proposed.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.04a
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• pp.293-298
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• 2003

This study deals with the source location method of defect which can be occurred in structure. The existing methods was very difficult to be applied to predict it because of using very complex numerical formula. The triangulation method which was proposed in his study can predict the source location predicted easily with small amount of data. Wave arrival time data can be directly converted into source-sensor distance is known. For this purpose, the propagation velocity was measured by Rayleigh wave, and the propagation behavior was analyzed. For the consideration of jointed part in structure, the source location method was applied to the welded workpiece. The signal propagation velocity was measured in welding part for the purpose of application to the part and the revised algorithm of source location was proposed.

• Journal of Advanced Navigation Technology
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• v.22 no.6
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• pp.514-521
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• 2018

COSPAS-SARSAT 406 MHz emergency beacons include ELTs for aviation, EPIRBs for maritime, and PLBs for individuals in distress. They are used to sending messages encoded on 406 MHzdistress frequency and sending alertsfor search and rescue in distress. C/S T.001 and T.018 are COSPAS-SARSAT technical documents. They include basic technical information needed for developing beacons, howmessages are constructed, and test methods for type approval. COSPAS-SARSAT systems that use existing low earth orbit (LEO) and geostationary earth orbit (GEO) satellites do not have a return link service (RLS). So, the survivors could not confirm whether the distress signal was sending or not. However, a new medium earth orbit (MEO)satellite system has been added to thissystem, allowing confirmation through the RLS function. This paper analyzed C/S T.001 and T.018 needed to develop navigation structuresthat incorporated improved PLB of 406 MHz, a homing signal generator of 121.5 MHz, and a VHF AM transmitter for aviation of 243 MHz.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.77-81
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• 2007

Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.