• Title/Summary/Keyword: Product evaluation

Search Result 3,015, Processing Time 0.029 seconds

On-site Output Survey and Feed Value Evaluation on Agro- industrial By-products (농산업부산물들에 대한 배출 현장 조사 및 사료적 가치 평가)

  • Kwak, W. S.;Yoon, J. S.
    • Journal of Animal Science and Technology
    • /
    • v.45 no.2
    • /
    • pp.251-264
    • /
    • 2003
  • This study was conducted to make on-site survey on the output pattern and utilization situation of 19 by-products selected, to evaluate their nutritional characteristics, to find out a reliable index with which digestion of by-products can be predicted on the basis of chemical compositions analyzed and to diagnose the risk of using book values in the absence of the actual values analyzed for diet formulation. Production and utilization situations of by-products were quite various. Nutritionally, fruit processing by-products such as apple pomace (AP), pear pomace (PP), grape pomace (GP), and persimmon peel (PSP), and bakery by-products (BB) were classified as energy feeds. Soybean curd meal (SCM), animal by- products such as blood (BD), feather meal (FM) and poultry by-products (PB), and activated milk processing sludge (AMS) were classified as protein feeds. Soy hulls (SH), spent mushroom compost (SMC), barley malt hulls (BMH), waste paper (WP) and broiler litter (BL) were classified as roughage. Rumen contents (RC) and restaurant food waste (FW) were nutritionally analogous to complete diets for cattle and swine, respectively. Compared to soybean meal (SBM), BD and FM contained high (P<0.05) levels of amino acids and barley malt sprouts (BMS), AMS and FW contained low (P<0.05) levels of amino acids. Enzymatic (pepsin) digestibilities of proteinaceous feeds ranged between 99 and 66%. In vitro DM digestibility was high (P<0.05) in the order of FW, BB, AP, SH, PP, PSP, BMH, BMS, SCM, GP, RC, PB, BL, WP, SMC, AMS, FM and BD. In vitro DM digestibility had the highest correlation (r=0.68) with nonfibrous carbohydrate among chemical components. Differences between analyzed values of chemical components and book values were considerable. Caution is required in using book values when large amount of by-products are used in diets.

Studies on the Packaging and Preservation of Kimchi (우리나라 김치의 포장과 저장방법에 관한 연구)

  • Lee, Yang-Hee;Yang, Ick-Whan
    • Applied Biological Chemistry
    • /
    • v.13 no.3
    • /
    • pp.207-218
    • /
    • 1970
  • Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

  • PDF

The Study on Physical Properties and Applicability of Material of Polyamide-66/Glass Fiber Blends Composition to the Eyewear Frame (Polyamide-66/Glass fiber 블렌드 조성물의 물리적 특성 및 안경테 소재로써의 적용성에 관한 연구)

  • Son, Jin-Young;Lee, Ji-Eun;Choi, Kyung-Man;Bae, Yu-Hwan;Kim, Ki-Hong
    • Journal of Korean Ophthalmic Optics Society
    • /
    • v.18 no.4
    • /
    • pp.365-371
    • /
    • 2013
  • Purpose: In this study, we evaluated the physical and thermal properties of the compositions made by blending glass fiber (GF) of different contents into glass fiber polyamide-66, and investigated if the compositions applying to the glasses frame to replace the TR-90, which is polyamide-12 resin used as an injection-type spectacle frame material. Methods: To investigate the characteristics change of polyamide-66 (PA-66) compositions with the change of the content of glass fibers, we produced a composition of the content by using a twin-screw extruder. The mechanical strength of the composition production was measured and coating properties as well as cutting processability were evaluated. We evaluated the applicability of the glasses frame by comparison the results of new compositions with characterizations of traditional TR. Results: For the results of the characterization of Polyamide-66/GF composition, we found that the higher increase of content of the glass fiber, the less mold shrinkage rate, and the mechanical strength was increased. Tensile strength increased from $498kg/cm^2$ for 0 wt% of the content of the glass fibers to $849kg/cm^2$ for 30 wt% of the content of the glass fibers. As a result of a coating evaluation, the strength of coating was 4B in the GF 5wt% and 5B, which was extremely good coating characteristics, in the over than GF 5 wt%. Conclusions: In case that 30 wt% of the glass fiber was blended, the mechanical strength was greatly improved, the hardness was increased, injection temperature increased due to increase of the viscosity, and the flow mark of the product may occur. The paint coating of PA-66 blended with glass fiber was all excellent. With general evaluating physical properties and workability properties it was determined that around 10 wt% of the content of the glass fibers was possible to apply a spectacle frame.

Manufacture of Daily Check Device and Efficiency Evaluation for Daily Q.A (일일 정도관리를 위한 Daily Check Device의 제작 및 효율성 평가)

  • Kim Chan-Yong;Jae Young-Wan;Park Heung-Deuk;Lee Jae-Hee
    • The Journal of Korean Society for Radiation Therapy
    • /
    • v.17 no.2
    • /
    • pp.105-111
    • /
    • 2005
  • Purpose : Daily Q.A is the important step which must be preceded in a radiation treatment. Specially, radiation output measurement and laser alignment, SSD indicator related to a patient set-up recurrence must be confirmed for a reasonable radiation treatment. Daily Q.A proceeds correctness and a prompt way, and needs an objective measurement basis. Manufacture of the device which can facilitate confirmation of output measurement and appliances check at one time was requested. Materials and Methods : Produced the phantom formal daily check device which can confirm a lot of appliances check (output measurement and laser alignment. field size, SSD indicator) with one time of set up at a time, and measurement observed a linear accelerator (4 machine) for four months and evaluated efficiency. Results : We were able to confirm an laser alignment, field size, SSD indicator check at the same time, and out put measurement was possible with the same set up, so daily Q.A time was reduced, and we were able to confirm an objective basis about each item measurement. As a result of having measured for four months, output measurement within ${\pm}2%$, and measured laser alignment, field size, SSD indicator in range within ${\pm}1mm$. Conclusion : We can enforce output measurement and appliances check conveniently, and time was reduced and was able to raise efficiency of business. We were able to bring a cost reduction by substitution expensive commercialized equipment. Further It is necessary to makes a product as strong and slight materials, and improve convenience of use.

  • PDF

Assessment of the Breast-Firmming Effects of a Cosmetic Preparation with Moir$\acute{e}$ Tophography in Combination with 2D and 3D Digital Image Analyses (2D 및 3D 디지털 이미지 분석과 함께 Moir$\acute{e}$ Tophography 분석을 이용한 화장품의 가슴 탄력개선 효과 평가)

  • Seo, Young Kyoung;Yoo, Mi Ae;Ryu, Ja Hyun;Kim, So Jeong;Cho, Seong A;Nam, Gae Won;Cho, Jun-Cheol;Boo, Yong Chool;Koh, Jae-Sook
    • Journal of the Society of Cosmetic Scientists of Korea
    • /
    • v.38 no.4
    • /
    • pp.289-296
    • /
    • 2012
  • Cosmetic products which might augment the breast have attracted an attention and objective methods for the evaluation of such products are in high demand. This study was conducted to establish a method for assessing the breast-firmming effects of cosmetics. This study included a total of 30 healthy Korean females aged 20-50 years. A cosmetic product was applied by massaging it onto the breast twice a day for 8 weeks. Measurement of breast girth with a tape ruler, 2D and 3D digital image analyses, and Moir$\acute{e}$ topographic analysis were performed before and following the treatment. The application of a cosmetic onto the breast significantly increased breast girth at 2, 4 and 8 weeks without a significant change in underbreast girth, implicating the breast might be augmented. The 2D image analysis indicated that the arc length of the breast which represents the surface distance from the nipple to the periphery of the under-breast was significantly increased at 2, 4 and 8 weeks. The height of the breast which represents the perpendicular distance from the nipple to the periphery of the under-breast was also increased significantly at 4 and 8 weeks. The 3D image analysis of body surface also demonstrated a significant increase of breast volume at 2, 4 and 8 weeks. Moir$\acute{e}$ topographic analysis indicated that breast sagging was significantly reduced at 2, 4 and 8 weeks. The results of this study suggest that Moir$\acute{e}$ topography in combination with 2D and 3D digital image analyses may be useful for evaluating the breast-augmenting effects of cosmetics.

Processing and Characteristics of Canned Kwamaegi 3. Processing and Characteristics of Canned Kwamaegi using tomato paste sauce (과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성)

  • Park, Tae-Ho;Kwon, Soon-Jae;Lee, In-Seok;Lee, Jae-Dong;Yoon, Moon-Joo;Back, Kwang-Ho;Noe, Yu-Ni;Kong, Cheung-Sik;Kim, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
    • /
    • v.25 no.6
    • /
    • pp.1348-1359
    • /
    • 2013
  • Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

Prospects for development of cosmetic industry using natural products in Chungbuk (충북지역의 천연 자원을 활용한 화장품 산업의 발전 전망)

  • Hwang, Hyung seo
    • Proceedings of the Plant Resources Society of Korea Conference
    • /
    • 2018.10a
    • /
    • pp.26-27
    • /
    • 2018
  • With entry into force of the Nagoya Protocol to promote the fair sharing of the benefits of accessing and utilizing genetic resources, much support has been given to research on the development of biomaterials and products using domestic natural resources. Conservation and resource-saving of native species became very important through Nagoya Protocol enactment. The trend of cosmetic industry has been shifing from use synthetic chemicals to natural biomaterials, due to the safety regulations on new materials, ban on animal experiments, and expansion of cosmeceuticals range. In addition, functional cosmetic range has been expanded from whitening, wrinkle improvement, and ultraviolet shielding, to hair loss, hair loss alleviation, acne relaxation, and moisturizing of atopic skin, thus causing the activation of research about field of efficacy evaluation on natural biomaterials and commercialization. Chungbuk province is fostering the bio industry as a key industry for regional economic growth. For this purpose, Osong Biotechnology Complex/Ochang Science Industrial Complex in middle area, Jecheon biovalley in northern region, and Chungju Enterprise city have been established, thus playing a pivotal role in Bio innovative cluster in Korea. In particular, it was established the osong cosmetics clinical research support center to develop the cosmetics industry in chungbuk, thereby supporting clinical trials, efficacy evaluations, overseas certification, and overseas market entry in order to advance into the global market. In addition, oriental plants such as astragalus propinquus, schisandra chinensis, eucommia, alpiniae oxyphyllae fructus and biancaea sappan are being actively studied as global cosmetic ingredients through the promotion of various national research and development projects using natural materials in chungbuk province. The chungbuk natural product industry is expected to grow further throughout cosmetics industry development in the future, as companies and research institutes are actively promoting the secure index of effective material in natural products and effective material commercialization.

  • PDF

Olympic Advertisers Win Gold, Experience Stock Price Gains During and After the Games (오운선수작위엄고대언인영득금패(奥运选手作为广告代言人赢得金牌), 비새중화비새후적고표개격상양(比赛中和比赛后的股票价格上扬))

  • Tomovick, Chuck;Yelkur, Rama
    • Journal of Global Scholars of Marketing Science
    • /
    • v.20 no.1
    • /
    • pp.80-88
    • /
    • 2010
  • There has been considerable research examining the relationship between stockholders equity and various marketing strategies. These include studies linking stock price performance to advertising, customer service metrics, new product introductions, research and development, celebrity endorsers, brand perception, brand extensions, brand evaluation, company name changes, and sports sponsorships. Another facet of marketing investments which has received heightened scrutiny for its purported influence on stockholder equity is television advertisement embedded within specific sporting events such as the Super Bowl. Research indicates that firms which advertise in Super Bowls experience stock price gains. Given this reported relationship between advertising investment and increased shareholder value, for both general and special events, it is surprising that relatively little research attention has been paid to investigating the relationship between advertising in the Olympic Games and its subsequent impact on stockholder equity. While attention has been directed at examining the effectiveness of sponsoring the Olympic Games, much less focus has been placed on the financial soundness of advertising during the telecasts of these Games. Notable exceptions to this include Peters (2008), Pfanner (2008), Saini (2008), and Keller Fay Group (2009). This paper presents a study of Olympic advertisers who ran TV ads on NBC in the American telecasts of the 2000, 2004, and 2008 Summer Olympic Games. Five hypothesis were tested: H1: The stock prices of firms which advertised on American telecasts of the 2008, 2004 and 2000 Olympics (referred to as O-Stocks), will outperform the S&P 500 during this same period of time (i.e., the Monday before the Games through to the Friday after the Games). H2: O-Stocks will outperform the S&P 500 during the medium term, that is, for the period of the Monday before the Games through to the end of each Olympic calendar year (December 31st of 2000, 2004, and 2008 respectively). H3: O-Stocks will outperform the S&P 500 in the longer term, that is, for the period of the Monday before the Games through to the midpoint of the following years (June 30th of 2001, 2005, and 2009 respectively). H4: There will be no difference in the performance of these O-Stocks vs. the S&P 500 in the Non-Olympic time control periods (i.e. three months earlier for each of the Olympic years). H5: The annual revenue of firms which advertised on American telecasts of the 2008, 2004 and 2000 Olympics will be higher for those years than the revenue for those same firms in the years preceding those three Olympics respectively. In this study, we recorded stock prices of those companies that advertised during the Olympics for the last three Summer Olympic Games (i.e. Beijing in 2008, Athens in 2004, and Sydney in 2000). We identified these advertisers using Google searches as well as with the help of the television network (i.e., NBC) that hosted the Games. NBC held the American broadcast rights to all three Olympic Games studied. We used Internet sources to verify the parent companies of the brands that were advertised each year. Stock prices of these parent companies were found using Yahoo! Finance. Only companies that were publicly held and traded were used in the study. We identified changes in Olympic advertisers' stock prices over the four-week period that included the Monday before through the Friday after the Games. In total, there were 117 advertisers of the Games on telecasts which were broadcast in the U.S. for 2008, 2004, and 2000 Olympics. Figure 1 provides a breakdown of those advertisers, by industry sector. Results indicate the stock of the firms that advertised (O-Stocks) out-performed the S&P 500 during the period of interest and under-performed the S&P 500 during the earlier control periods. These same O-Stocks also outperformed the S&P 500 from the start of these Games through to the end of each Olympic year, and for six months beyond that. Price pressure linkage, signaling theory, high involvement viewers, and corporate activation strategies are believed to contribute to these positive results. Implications for advertisers and researchers are discussed, as are study limitations and future research directions.

Evaluation of Spent Mushroom Substrates as Food for White-spotted Flower Chafer, Protaetia brevitarsis seulensis (Coleoptera: Cetoniidae) (버섯 수확 후 배지의 흰점박이꽃무지 사료화 연구)

  • Lee, Seul Bi;Kim, Jong Won;Bae, Sung Mun;Hwang, Yeon Hyeon;Lee, Heung-Su;Lee, Byeong Jeong;Hong, Kwang Pyo;Park, Chung Gyoo
    • Korean journal of applied entomology
    • /
    • v.57 no.2
    • /
    • pp.97-104
    • /
    • 2018
  • The larva of the white-spotted flower chafer, Protaetia brevitarsis seulensis (Coleoptera: Cetoniidae), is known to have important medicinal properties, such as anti-cancer activity. However, the consumer market for the larvae is depressed because of its high production cost which needs to be reduced. This study was carried out to evaluate two spent mushroom substrates as food source for chafer larvae to improve the productivity and reduce production cost. The larvae were fed with spent substrates of king oyster mushroom (Pleurotus eryngii) (P-SMS) and shiitake mushroom (Lentinula edodes) (L-SMS), with a control of fermented oak sawdust. Effects of the diets on the development of P. brevitarsis seulensis and contents of minor nutrient components in the larvae produced were examined. In the P-SMS diet, the larval rearing period was shorter at 16.2 days, while the rate of larval weight gain and the cocoon weight were higher at 156.3% and 4.1 g, respectively, than that in the L-SMS diet. The pupation rate was 100% and the adult emergence was higher at 93.3% in the P-SMS diet than in the L-SMS diet with no difference to the control diet. In the P-SMS diet, the total nitrogen content during rearing was higher at 10.28% and the minor nutrient component, particularly Fe (145.8 mg/kg), was higher than that in other diets. The oviposition preference of adults showed no significant difference among the diets. Economic analysis showed that P-SMS costs approximately 667,960 Won less per 100 kg of larvae produced, compared to that of the control diet.

Studies on the Processing Conditions and the Taste Compounds of the Sardine Sauce Extracts (속성 정어리간장 엑스분의 가공조건 및 정미함분에 관한 연구)

  • LEE Eung-Ho;JEE Seung-Kil;AHN Chang-Bum;KIM Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.21 no.1
    • /
    • pp.57-66
    • /
    • 1988
  • As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.

  • PDF