• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.692-697
• /
• 2002

The purpose of this study is to investigate the characteristics of the doughs and noodles cooked with the pea starch-wheat composite flour which was substituted with 20% and 30% of pea starch for the flour by the mechanical and sensory evaluation. Wheat dough had the most cohesive property among various composite non.(p＜0.05) There was no significant differences in weight gain after cooking among various noodles. The more the pea starch was subsituted, the lighter the color was shown by increasing L value. It was also noted that the b value was decreased significantly. While pea starch noodle were more transparent in appearance and less smooth in the texture, corn starch-wheat composite flour noodle was sorter in the texture significantly. There was no significant difference on the hardness between wheat and pea stach composite flour noodles. There were also no significant differences in stickiness, chewiness and overall acceptability among various noodles. Considering mechanical and sensory results, the composite flour with 20% substitution of pea starch for flour was more suitable for the production of the noodle than those of 30% substitution of pea starch.

• Korean Journal of Food Science and Technology
• /
• v.5 no.1
• /
• pp.6-15
• /
• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

• Journal of Global Scholars of Marketing Science
• /
• v.8
• /
• pp.233-267
• /
• 2001

The management environment in Korea today is undergoing rapid changes; in particular, domestic corporations and businesses are confronting formidable adversity with IMF crisis and WTO. Though cost cutback, higher quality, rapid production, and diversification of products were accepted as important requirements for competitiveness in the past, they have been replaced by brand power. Consumption patterns have changed their focus from function to image orientation. This is why managers in corporations have invested enormous amounts of resources into producing powerful brands, which can attract consumers' attention greatly enough to improve the image of their products. Brands are regarded as a vital vehicle for marketing strategies and thus as a legal asset. Brands with remarkable and favorable image can secure a loyal consumer groups stable revenues. M & A, currently active between corporations, makes brand equity all the more important. The purpose of the present study was to investigate the effect of internal marketing and increased brand diversification on brand equity by combining them as influential factors with marketing mix factor. For this purpose, literature review was make on previous fragmented studies of influential factors on brand equity build-up. Based on the findings of this study, some operational implications were suggested for marketing managers. The findings and implications of the present study are as follows; First, efficient communication among organization members was found to have a significant effect on product quality. Second, job satisfaction and efficient communication among members was shown to significantly influence price policies. Thirdly, efficient communication among organization workers proved to have a significant effect on distribution strategies. Forth, efficient communication among members was demonstrated to significantly influence advertisement and other public-relations activities. Fifth, opacity of market environment appeared to have a significant effect on product quality, prior market entrance as perceived by organization members turned to be of negative influence on product quality. Sixth, opacity of market environment was found to have a significant effect on price policies. Seventh, opacity of market environment was shown to be of significant effect on distribution strategies. Eighth, grater opacity of market environment proved to improve advertisement and other public-relations activities. Ninth, price policies, distribution strategies, advertisement and public-relations activities were found to have a significant effect on brand equity value. To sum up these findings, in order for corporations and businesses to cope with consumers' needs that are increasingly segmented, internal marketing strategies and brand diversification should be implemented so as to generate greater synergy effect. It is also important to stress that differentiated, higher competitiveness should be secured for Korean corporations and businesses to survive in the drastically changing, globalized market environment. In this regard, continuous and long-term management strategies for brand equity build-up should be ensured and is essential in the present unlimited competition. The last but not least important point to notice is that to increase brand equity value, intensive investment and constant emphasis should be made on internal marketing management on intra-organizational members before strengthening external marketing.

• Journal of Bio-Environment Control
• /
• v.20 no.1
• /
• pp.27-32
• /
• 2011

This study was carried out to investigate characteristics of new garlic cultivar 'Alkae' and to identify the effect of scape removal on bulb characteristics and growth of garlic cultivar 'Alkae' and 'Namdo'. Bolting time and harvesting time were earlier about 20 days in 'Alkae' than those in 'Namdo'. 'Alkae' was inferior to 'Namdo' in top growth as plant height, number of leaves, leaf area, SPAD value, diameter of leaf sheath, and so on. but root developing was better in 'Alkae'. Bulb weight of' Alkae' was 17% more than that of 'Namdo', harvested on proper time. The ratio of bulb weight over 40 g was almost double in 'Namdo' as 48% with 'Alkae' as 25%. Occurrence of bulb cracking was more considerable in 'Alkae' and the number of clove per bulb was 1.9 more in 'Alkae' than 'Namdo', but the ratio of bulb rot during storage was higher in 'Namdo' than 'Alkae'. In treatments of scape removal, SPAD value did not show any difference between two cultivars. Leaf dryness was earlier and harder than control and leaf area showed the same tendency as leaf dryness, and there were no significant differences among the methods of scape removal. The bulb weight and the ratio of bulb weight over 40 g at 50 days after the harvest of 'Alkae', 'Namdo' were more 10%, 12% and 27%, 44% in scape removal treatment than control. and there were no significant differences among the methods of scape removal. So, scape removal was very effective to increase large bulb production in the two garlic cultivals and the effect was higher in 'Namdo' than 'Alkae'. The ratio of bulb cracking and the occurrence of bulb rot were almost same in with the scape removal and non removal groups And also there were no significant differences among the methods of scape removal.

• Horticultural Science & Technology
• /
• v.30 no.6
• /
• pp.664-672
• /
• 2012

As an artificial light source, light-emitting diode (LED) with a short wavelength range can be used in closed-type plant production systems. Among various wavelength ranges in visible light, individual light spectra induce distinguishing influences on plant growth and development. In this study, we determined the effects of monochromatic LEDs on leaf shape index, growth and the accumulation of phytochemicals in a red leaf lettuce (Lactuca sativa L. 'Sunmang') and a green leaf lettuce (Lactuca sativa L. 'Grand rapid TBR'). Lettuce seedlings grown under normal growing conditions ($20^{\circ}C$, fluorescent lamp + high pressure sodium lamp, $130{\pm}5{\mu}mmol{\cdot}m^{-2}{\cdot}s^{-1}$, 12 hours photoperiod) for 18 days were transferred into incubators at $20^{\circ}C$ equipped with various monochromatic LEDs (blue LED, 456 nm; green LED, 518 nm; red LED, 654 nm; white LED, 456 nm + 558 nm) under the same light intensity and photoperiod ($130{\pm}7{\mu}mmol{\cdot}m^{-2}{\cdot}s^{-1}$, 12 hours photoperiod). Leaf length, leaf width, leaf area, fresh and dry weights of shoots and roots, shoot/root ratio, SPAD value, total phenolic concentration, antioxidant capacity, and the expression of a key gene involved in the biosynthesis of phenolic compounds, phenylalanine ammonia-lyase (PAL), were measured at 9 and 23 days after transplanting. The leaf shape indexes of both lettuce cultivars subjected to blue or white LEDs were similar with those of control during whole growth stage. However, red and green LEDs induced significantly higher leaf shape index than the other treatments. The green LED had a negative impact on the lettuce growth. Most of growth characteristics such as fresh and dry weights of shoots and leaf area were the highest in both cultivars subjected to red LED treatment. In case of red leaf lettuce plants, shoot fresh weight under red LED was 3.8 times higher than that under green LED at 23 days after transplanting. In contrast, the accumulation of chlorophyll, phenolics including antioxidants in lettuce plants showed an opposite trend compared with growth. SPAD value, total phenolic concentration, and antioxidant capacity of lettuce grown under blue LED were significantly higher than those under other LED treatments. In addition, PAL gene was remarkably activated by blue LED at 9 days after transplanting. Thus, this study suggested that the light quality using LEDs is a crucial factor for morphology, growth, and phytochemicals of two lettuce cultivars.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.23 no.1
• /
• pp.37-42
• /
• 2003

This study was conducted at a volcanic ash soil in the Experimental Farm of Cheju national university from May 1, 2000 to August 25, 2000 to determine the optimum frequency of split N application for. forage production of Jeju Italian millet(Setaria italica Beauvis). N .rate was applied with 200kg N/ha, and frequencies of the split application were 1. 2, 3, 4 and f times. Days to heading was 87 days in the N applied plot all at once, was delayed to 93 days at the five times split-applied plot. Plant height was the greatest (143cm) at the four times split-applied plot, but above o. below that was short. Leaf length, number of leaves and nodes were a similar tendency to plant height. SPAD(Soil Plant Analysis Development) reading values rose 34.3∼36.2 as N was split-applied from one to five times. Fresh forage, dry matter, crude Protein and TDN yield at the H split-applied to four times increased 33.08∼5l.50MT/ha, 9.94∼13.36MT/ha, 0.93∼1.70MT/ha and 5.06∼7.28MT/ha, respectively, but at the five tines split-applied plot decreased to 49.33MT/ha, 12.69MT/ha, 1.65MT/ha and 6.98 MT/ha, respectively. As the increasing of N split-applied. crude protein, crude fat NFE and TDN content increased 9.4∼13.0％, 1.5∼l.9％, 44.5∼45.5% and 50.9∼55.0％, respectively, whereas crude fiber and crude ash content decreased 35.3∼31.6% and 9.3∼8.3, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.13 no.4
• /
• pp.163-171
• /
• 1980

Recently, Bacillus has been identified as one of food poisoning bacteria especially in products of cereal foods in foreign countries. Therefore, the quantitative distribution of Bacillus cereus in market foods, its physiological characteristics, growth rate by temperature and heat resistance of its spore were examined. Thirty two samples of cooked rice, 20 samples of kimbab(cooked rice rolled with laver), 23 samples of rice cake, 13 samples of rice ana 13 samples of barley were collected from restaurents and food stores in Busan, Korea during the period from May to November in 1980. Forty samples of 101 samples submitted to the test appeared positive for Bacillus cereus showing abut $40\%$ in detection ratio. Detection ratio of Bacillus cereus was higher than $50\%$ in barley and rice, and about $30\%$ in rice products. Average Bacillus cereus content of in the samples was $2.6\times10^6/g$ in cooked rice, $2.3\times10^6/g$in kimbab, $4.9\times10^4/g$ in rice cake while that in rice and barley was about $10^3/g$. The result of biochemical tests of the bacterium was $100\%$ positive in catalase, egg yolk reaction, gelatin hydrolysis and glucose fermentation, $100\%$ negative in xylose, arabinose and mannitol oxidation, about $90\%$ positive in acetoin production, $80.0\%$ positive in nitrate reduction and citrate utilization and $55.0\%$ positive in starch hydrolysis test. Isolation ratio of Bacillus ceresus which showed haemolysis positive and starch hydrolysis negative results, was about $38\%$ in 40 strains examined. It is known that those strains has a close relation to food poisoning accident. Growth rate and generation time of Bacillus cereus isolated from the cooked rice were $0.34hr^{-1},\;2.02hr\;at\;20^{\circ}C,\;0.73hr^{-1},\;0.95hr\;at\;30^{\circ}C\;and\;0.49hr^{-1},\;1.44\;hr\;at\;40^{\circ}C$ respectively. Heat resistance value of Bacillus cereus spores suspended in phosphate buffer solution was $D_{90}=29.0min,\;D_{95}=8.7min,\;D_{98}=3.7\;min\;and\;D_{101}=2.3\;min(z=10.5)$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.26 no.2
• /
• pp.120-132
• /
• 1993

A continuous hollow fiber membrane reactor(CHFMR) was developed and optimized for the production of yellowfin sole(Limanda aspera) skin gelatin hydrolysates using trypsin. The results were summerized as follows: The $K_m$ value of the CHFMR was 2.4 times higher than that of the batch reactor, indicating reduced enzyme affinity for the substrate. The $K_2$ value of the CHFMR was 8.5 times lower than that of the batch process, showing a significant reduction in trypsin activity in the CHFMR. The optimum operating conditions for the CHFMR process were $55^{\circ}C$, pH 9.0, flux 7.79 ml/min, residence time 77min, and trypsin to substrate ratio, 0.01(w/w) After operating for 60min under the above conditions, $79\%$ of the total amount of initial gelatin was hydrolysed. Enzyme leakage was observed through the 10,000 MWCO membrane after the 20min of reactor operation, while none occurred after 5hr. Total enzyme leakage was about $12.95\%$ at $55^{\circ}C$ for 5hrs. However, there was no apparent correlation between enzyme leakage and substrate hydrolysis. The membrane has a significant effect on trypsin activity loss for 60min of the CHFMR operation. The CHFMR operating with the membrane lost $34\%$ of the initial activity versus a $23\%$ loss of activity after 3hr in the continuous reactor lacking the hollow fiber membrane. The measurement of fouling property showed that relative flux reduction was $91\%$ and flux recover rate was $92\%$ at $10\%$ substrate solution. The productivity(378.85mg product/mg enzyme) of the CHFMR was more than 4 times higher than that of the batch reactor at $55^{\circ}C$.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.3
• /
• pp.374-380
• /
• 2015

The quality characteristics of the woodpellet manufactured from two domestic pines (Pinus densiflora S. et Z. and Pinus rigida Mill.) were investigated for the efficient energy use of woody biomass resources. Properties of woodpellets such as moisture content, heating value, ash content, apparent density and durability were determined by using the standard test method of woodpellets of Korea Forest Research Institute (KFRI) and elemental analysis. The results of elemental analysis for C, H, O and N showed 61.42% carbon, 5.56% hydrogen, 32.87% oxygen, and 0.15% nitrogen for Pinus densiflora S. et Z. and 61.03% carbon, 5.96% hydrogen, 32.83% oxygen, and 0.18% nitrogen for Pinus rigida Mill. No significant difference between Pinus densiflora S. et Z. and Pinus rigida Mill was observed on elemental analysis. Heating values of each woodpellet were ranged from 19.00 to 19.42 MJ/kg which satisfied the first grade quality standard (${\geq}18.0MJ/kg$) by KFRI. The ash contents of woodpellet were slightly different between Pinus densiflora S. et Z. and Pinus rigida Mill., and satisfied the first grade quality standard (${\leq}0.7%$) by KFRI. Apparent density of woodpellet (Pinus densiflora S. et Z.) was passed the first grade standard level (${\geq}640kg/m^3$), and woodpellets from Pinus rigida Mill. satisfied the second grade quality of the standard. The moisture contents of each woodpellet were satisfied by the first grade quality standard (${\leq}10%$). The durability of woodpellet (Pinus densiflora S. et Z.) was passed the third grade level (${\geq}95%$), but Pinus rigida Mill. woodpellet was insufficient to satisfy the quality standard.

• Journal of the Korean Wood Science and Technology
• /
• v.46 no.1
• /
• pp.48-59
• /
• 2018

This study was conducted to suggest the effective management and recycling processes of coffee waste, which can be easily obtained from coffee shops and coffee-related products industries. Prior to the fabrication of pellets, the potential of coffee waste as a raw material of pellet was investigated through the examination of its chemical compositions and fuel characteristics. Major gradient included in coffee waste was holocellulose, followed by fat/oil and protein. Coffee waste contained a small quantity of ash (0.7%), such as calcium, sodium, potassium and magnesium. Interestingly, coffee waste was easily dried probably due to its porous structure. Pellets fabricated with coffee waste and larch sawdust showed good fuel characteristics, such as moisture content, ash content, density and durability. The pellets exceed greatly the minimum requirements of $1^{st}$-grade wood pellet standard designated by National Institute of Forest Science (NIFOS). Particularly, the high calorific value of coffee waste showed the potential as a raw material of pellet. However, owing to high nitrogen and sulfur contents, coffee waste is like to be used as a raw material of wood pellet for combined heat and power plants equipped with a reduction system of $NO_x$ and $SO_x$ gases. On the other hand, 91 wt% larch sawdust and 9 wt% coffee waste are required to fabricate the $1^{st}$-grade wood pellets designated by NIFOS. Pellets fabricated with the conditions are estimated to have nitrogen content of 0.298% and sulfur content of 0.03%. Lastly, if amounts of coffee waste and sawdust in the production of wood pellets are adequately adjusted according to its purchasing price, the manufacturing cost of pellet can effectively be reduced. In addition, it is expected tp prepare the effective recycling process of waste and to relieve the environmental burden with the reduction of waste from the commercialization of coffee waste/larch pellets.