• Food Science and Preservation
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• v.6 no.1
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

• Food Science and Preservation
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• v.8 no.2
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• pp.231-238
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• 2001

The concentrations of total polyohenolic compound from extract of Paulownia tomentosa Stued. were water-soluble extract 7.98%, methanol extract 12.30% and ethanol extract 11.63%. The free radical scavenger activities of three extracts at the levels of 0.5% were higher than that of BHT(butylated hydroxytoluene). In antioxidative activities measured the concentrations of TBARS(thiobabituric acid reactive substances) in tissues microsome induced with Fe$\^$++/ascorbate, the water-soluble extract was errdctively suppressed in liver and spleen. In antioxidative activities determined by thiocyanate method against lipid peroxidation using linoleic acid, the methanol extract showed the higher compared with other extracts, but BHT showed the highest antioxidative activity. These results suggest that fruit extracts of Paulownia tomentosa Stued. showed to have relatively high concentrations of polyphenolic compounds and antioxidative activities.

• Computers and Concrete
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• v.18 no.1
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• pp.99-112
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• 2016

Since the preservation of monuments is very important to human societies, different methods are required to preserve historic structures. In this paper, 3D model of arch stone bridge at Pont Saint Martin, Aosta, Italy, was simulated by 1660 integrated separate stones using ABAQUS$^{(R)}$ software to investigate the seismic susceptibility of the bridge. The main objective of this research was to study a method of preservation of the historical stone bridge against possible earthquakes using FRP techniques. The nonlinear behavior model of materials used theory of plasticity based on Drucker-Prager yield criterion. Then, contact behavior between the block and mortar was modeled. Also, Seismosignal software was used to collect data related to 1976 Friuli Earthquake Italy, which constitutes a real seismic loading. The results show that, retrofitting of the arch stone bridge using FRP techniques decreased displacement of stones of spandrel walls, which prevents the collapse of stones.

• Food Science and Preservation
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• v.5 no.1
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• pp.1-6
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• 1998

Physicochemical properties of early cultivar of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) according to harvesting year during 1990 to 1995 were investigated. Climatic conditions of every year affected the quality of citrus fruits. Compared to other harvesting years, flesh ratio and soluble solids were higher, but acid content was lower on citrus fruits produced in 1994, as for good climatic conditions during growth of fruits. Especially, acid content of fruits produced in 1993 was higher, compared to those of years, as for low mean temperature and high rainfalls. Fruit weight, peel thickness and soluble solids had a good linear correlation to fruits size, but acid content and flesh ratio had not correlation derived from difference of individual fruits. From the climatic data, the prediction of fruit quality would be possible in some degree before harvest. It seemed recommend to ably the flexibe method by harvesting year for the quality stanardization of citrus fruit.

• Food Science and Preservation
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• v.5 no.3
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• pp.305-314
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• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• Food Science and Preservation
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• v.7 no.2
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• pp.211-217
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• 2000

The effects of Citrus flavonoids, hesperetin, hesderidin, naringenin, and naringin, on nonenzymatic lipid peroxidation were studied in three different in vitro experimental models. Hesperetin showed the most antioxidant effect in this experimental condition by measuring the malondialdehyde production using the thiobarbiturate and thiocyanate methods, the lipid peroxidation of microsomal membranes, and DPPH (${\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) method. The antioxidative activity of the flavonoid aglycone forms, hesperetin, Citrus aglycone flavonoid, suggest the most antioxidant effect in this experimental condition, and this effect indicate more potent in the aglycones than their corresponding glycosides.

• Food Science and Preservation
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• v.5 no.1
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• pp.73-80
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• 1998

Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3$0^{\circ}C$. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4$^{\circ}C$ for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4$^{\circ}C$ (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3$0^{\circ}C$, respectively, but, that without ozone treatment spoiled at me day.

• Proceedings of the KIEE Conference
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• 2005.10b
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• pp.439-441
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• 2005

A kernel regression filter with adaptive bandwidth is developed and successfully applied to digital reactivity meter for neutron signal measurement in nuclear reactors. The purpose of this work is not only reduction of the measurement noise but also the edge preservation of the reactivity signal. The performance of the filtering algorithm is demonstrated comparing with well known smoothing methods of conventional low-pass and bilateral filters. The developed method gives satisfactory filtering performance and edge preservation capability.

• Food Science and Preservation
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• v.3 no.2
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• pp.149-154
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• 1996

In order to develovpment of new sterilizing method applied to food industry, effects of ozone treatment on microorganisms, associated with food hygiene were investigated. Microorganisms were immersed in water and sparged with ozonised air(ozone concentration, 3mg liter-1) at an air flow rate of 5 liter min-1. When organisms were treated with benzoic acid and sorbic acid of 0.4∼1.0g/$\ell$, respectively, they were not dectable perfectly. Sodium benzoate had an effect on Penicillium islandicum. When bacteria were sparged with ozonised air, Pseudomonas aeruginosa completely inhibited at 60 minutes, and the killing Aspergillus flavus and Penicillium islandicum. Also, all of bacteria were inactivated after immersed with ozonated water for 10minutes, but two fungal species were not effective.

• Journal of Chest Surgery
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• v.21 no.2
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• pp.231-239
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• 1988

Currently numerous methods are in use for myocardial hypothermia as a myocardial preservation modality for cardiac operation. During cardiac ischemia after crystalloid cardioplegia[4C GIK solution], topical cold saline[Group I, a=9], topical ice slush[Group II, n=9] and topical ice chip[Group III, a=10] have been compared for myocardial surface cooling in the isolated rat heart model of cardiopulmonary bypass. During postischemic period, hemodynamic functions[aortic flow, coronary flow, peak aortic pressure and heart rate], biochemical enzymatic activities and cellular injuries with electron microscope were evaluated in this isolated rat heart perfusion model. Postischemic aortic flow, cardiac output and peak aortic pressure in Group I and Group II recovered better than Group III.[p< 0.05] Postischemic creatine kinase and lactate dehydrogenase leakages in Group II and Group III increased more than Group l and postischemic mitochondrial swelling in Group III was more severe than Group I, and Group II.[p< 0.05] These results suggest that topical cold saline was the better method than topical ice slush or topical ice chip as a myocardial preservation modality in the isolated rat heart model of cardiopulmonary bypass.