• Progress in Superconductivity and Cryogenics
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• v.14 no.4
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• pp.1-4
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• 2012

The applicability of the two types of magnetic separation system, high gradient magnetic separation (HGMS) and Magneto Archimedes method were studied considering the magnetic susceptibility of targeted substances. It was noted that the combination of the two methods can control the almost all the substances, paramagnetic and diamagnetic in addition to ferromagnetic substances. The principle of the methods was given and the conceput of the magnet force control technology is discussed. The practical applications of the technique were introduced together with the new application of HGMS.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.105-105
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• 2001

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.867-876
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• 1993

This study was investigated to evaluate whether brown rice drying could reduce the rice production cost. Characteristics of brown rice drying was experimentally determined. With brown rice drying, the higher energy efficiency could be obtained. Therefore, this method is effective to cost reduction . However, there are some problems , for example occurrence of fissuring and preservation of rice quality.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

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

Fresh gingers, harvested in Seosan, Choongcheongnam-do, were pre-treated by a washing-pasteurizing-drying process, a curing process, and non-treated, respectively. Then they were stored in a lab-scale storage room(12$^{\circ}C$, >92%RH) to investigate the effect of pre-treatment methods on the quality changes during long-term storage. Weight loss of ginger during storage showed ranges in 0.7∼4.3%, and the weight of gingers pre-treated by washing-drying process showed a tendency to change less than those treated by curing. After storage of 130 days, spoilage rates were about 20% in non-treated, 11% in curing treated, and 12% in washing-drying treated ginger,, showing the effect of pre-treatment. The final rate of sprouting was 13∼15% regardless of treatment methods. The firmness of gingers showed a tendency to decrease in stored ginger for the longer period; however, the values were ranged from 1,200 to 1,400 g/$\textrm{cm}^2$, that is hard enough to show a marketable quality. The contents of reducing sugar showed a tendency to increase with the lapse of storage time.

• Food Science and Preservation
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• v.6 no.1
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• pp.29-36
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• 1999

Using Fuji apple fruits cultivated in Kyungpook prefecture, the calibration model for firmness evaluation of fruits by near infrared(NIR) reflectance spectroscopy was developed, and the various influence factors such as instrument variety, measuring method, sample group, apple peel and selection of firmness point were investigated. Spectra of sample were recorded in wavelength range of 1100∼2500nm using NIR spectrometer (InfraAlyzer 500), and data were analyzed by stepwise multiple linear regression of IDAS program. The accuracy of calibration model was the highest when using sample group with wide range, and the firmness mean values obtained in graph by texture analyser(TA) were used as standard data. Chemometrics models were developed using a calibration set of 324 samples and an independent validation set of 216 samples to evaluate the predictive ability of the models. The correlation coefficients and standard error of prediction were 0.84 and 0.094kg, respectively. Using developed calibration model, it was possible to monitor the firmness change of fruits during storage frequently. Time, which was reached to firmness high value in graph by TA, is possible to use as new parameter for freshness of fruit surface during storage.

• Food Science and Preservation
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• v.9 no.3
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• pp.332-337
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• 2002

This study was undertaken in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Ligularia fischeri extracts. A considerable reduction in extraction time was accomplished by MAE. When 70% methanol 50% methanol 70% ethanol, or 50% ethanol was used, MAE extract contained equal levels of soluble solid and total polyphenol as obtained by RE. The optimum microwave-assisted extraction conditions for Ligularia fischeri were achieved by 120∼150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity with DPPH scavenging method over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30%), total polyphenol content(2.7%) and antioxidant activity(68%).

• Food Science and Preservation
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• v.12 no.3
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• pp.263-266
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• 2005

Five strains out of tweeny four strains of lactic acid bacteria isolated from Mul-Kimchi showed a resistance in the artificial gastric juice. These lactic acid bacteria were identified as Lactobacillus plantarum species. In particular, lactobacilli MUL-2, MUL-4 and MUL-18 showed a strong resistance and their viable cell counts of the initial stage were not changed after the 3 h cultivation in the artificial gastric juice. The isolated lactic acid bacteria showed the antimicrobial effect against Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Vibrio vulnificus, and Salmonella typhimurium in the paper disc method.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.103-112
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• 2005

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

• Journal of Korean Society of Rural Planning
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• v.13 no.2
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• pp.51-61
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• 2007

The purpose of this paper is to estimate the economic value of Multi-functionality Roles including landscape and so on, which traditional stone fences in Korea possess, using Dichotomous Choice Contingent Valuation Method (DC-CVM). The stone fences is life cultural heritance of regional residents. It has functions like Development of Favorable Landscapes, Maintenance of Cultural Heritage, and Recreation/Relaxation. Expectation from regional visitors shows that the existence and inheritance value of the stone wall is higher then we expected. According to the research that we had done from the people that had agreed to contribute the stone wall. moreover the public commercial value of regional tradition stone was not only 2,900 billion won but also it will increase an economic gain in every year. Therefore, preserving the stone wall that has Multi-functional Roles and values can lead to huge economic value in the future. But farmhouses in the stone wall conservation area are being supported 9 billion won in every year. This is only 0.03% of the income that farmhouse earns per year. Thus, stone wall preservation policy and plan can raise green-tour commercial value of inland area as a long-term inside measurement. Those will have to be propelled continuously.