• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.350-358
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• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.116-122
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• 2011

In this study, we report the generation and analysis of 1,392 expressed sequence tags (ESTs) from Korean Stewartia (Stewartia koreana Nakai). A cDNA library was generated from the young leaf tissue and a total of 1,392 cDNA were partially sequenced. EST and unigene sequence quality were determined by computational filtering, manual review, and BLAST analyses. Finally, 1,301 ESTs were acquired after the removal of the vector sequence and filtering over a minimum length 100 nucleotides. A total of 893 unigene, consisting of 150 contigs and 743 singletons, was identified after assembling. Also, we identified 95 new microsatellite-containing sequences from the unigenes and classified the structure according to their repeat unit. According to homology search with BLASTX against the NCBI database, 65% of ESTs were homologous with known function and 11.6% of ESTs were matched with putative or unknown function. The remaining 23.2% of ESTs showed no significant similarity to any protein sequences found in the public database. Annotation based searches against multiple databases including wine grape and populus sequences helped to identify putative functions of ESTs and unigenes. Gene ontology (GO) classification showed that the most abundant GO terms were transport, nucleotide binding, plastid, in terms biological process, molecular function and cellular component, respectively. The sequence data will be used to characterize potential roles of new genes in Stewartia and provided for the useful tools as a genetic resource.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.237-242
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• 1998

This study was carried out to process canned ark shell with highly quality by management of proper processing conditions for prevention of oxidation and discoloration by heating. Ark shell has hemoglobin as blood pigment in red blood shell which same as other cockles. Hemoglobin is easy to come oxidation and browning reaction, and it has large contents of carotenoid as meat pigment. Proximate compositions in ark shell were 76.9% of moisture, 18.1% of crude protein, 1.8% of crude lipid, 1.3% of carbohydrate and 1.6% of crude ash. And contents of carotenoid and hemoglobin were 0.67~1.02mg% and 0.98~1.64g/dl, respectively. When the living ark shell was soaked in 2% NaCl solutions, about 89% of mud was removed after 10 hours soaking, and over 91% was removed when the pH was adjusted to 7.5. Carotenoid pigment were prepared that extracted from ark shell by using acetone. And determined visible spectrum were two peak at 452nm and 687nm, and λmax were 452nm. During thermal treatment at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$ for 60 minutes, retention ratio of carotenoid were 71.8%, 66.8%, 64.4% and 36.5%, and after 120 minutes retention ratio were 56.6%, 30.6%, 30.3% and 17.2%, respectively. When heated at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$, formation of browning material were increased at high temperature and long time treatment.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.340-348
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• 2008

The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0～1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.463-472
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• 2012

For last decade, the amount of information has been increased rapidly because of the internet and computing technology development, mobile devices and sensors, and social networks like facebook or twitter. People who want to gain important knowledge from database have been frustrated with large database. Many studies for automatic knowledge extracting meaningful knowledge from large database have been fulfilled. In that sense, automatic knowledge extracting with computing technology has been highly significant in information technology field, but still has many challenges to go further. In order to improve the effectives and efficiency of knowledge extracting system, test collection is strongly necessary. In this research, we introduce a test collection for automatic knwoledge extracting. We name the test collection KEEC/KREC(KISTI Entity Extraction Collection/KISTI Relation Extraction Collection) and present the process and guideline for building as well as the features of. The main feature is to tag by experts to guarantee the quality of collection. The experts read documents and tag entities and relation between entities with a tool for tagging. KEEC/KREC is being used for a research to evaluate system performance and will continue to contribute to next researches.

• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.4
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• pp.126-137
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• 2014

Characteristics of heating and drying of Canadian-imported Douglas-fir timber using microwave in order to secure convenience and quality of drying timber and to get basic data for secondary conservation treatment are as follows: As the results of analysis of change curves of internal temperature of the timber after irradiating it, round timber and board timber showed stable heat distribution, heat consumption and surface water-content in heating with 30kW for 30 minutes and 120 minutes and with 40kW for 3 minutes and 9 minutes, respectively. Especially, surface water-content distribution according to heating by microwave showed very even leveling and water-content decrease rate was also more 30% compared to its weight showing excellent dry efficiency. And in case of soaking timbers into liquid chemicals for secondary conservation according to the analysis results of heat consumption, it is expected that large amount of preservative will be permeated. Therefore, timber heated by microwave is remarkably available for using industrial materials and developing secondary utilized products with its fast water-content decrease and dryness and higher heat consumption.

• Journal of the Institute of Convergence Signal Processing
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• v.17 no.1
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• pp.10-17
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• 2016

GPS location information storage included in the HD black box is using a unique manner for each manufacturer does not have a specific standard. In this paper, in order to overcome the limitations of the storage space and thereby the image quality according to store GPS position information deteriorate to solve the problems that cause, we propose the location information concealment method included in the HDTV video content using a essential hidden region. HDTV video content is a Border Extender of 8 lines in the frame to the bottom of the compression will be required. This was inserted into the image of a gray scale used in block form in order to space the current position information is concealed to prevent image degradation. The proposed method was confirmed using real HD black box, there are more difficult to interpret the format of the ASCII code re-edit the location information when the compression effect disappears with the existing security zones added. Therefore, the proposed method is suitable for location-based services, such as Facebook or Youtube videos.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.386-392
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• 2003

Physicochemical and microbiological changes of grape wine fermented and aged at 25 and $15^{\circ}C$ for 2 and 14 weeks, respectively, were investigated. Viable bacterial cell number, $3.3{\times}10^2\;CFU/mL$ at the beginning of fermentation, increased to $2.3{\times}10^6\;CFU/mL$ after 2 weeks, then decreased to $1.9{\times}10^3\;CFU/mL$ after 14 weeks. Viable yeast cell number increased from $2.8{\times}10^2\;to\;2.2{\times}10^7\;CFU/mL$ during fermentation, then decreased to $1.6{\times}10^4\;CFU/mL$ after aging. Turbidity, pH, total sugar content, reducing sugar content, and solid content of grape wine decreased during fermentation, whereas acidity and alcohol content increased to 0.64 and 8.4%, respectively. Most physicochemical properties did not change significantly during aging. When grape wine was filtered through $0.45-{\mu}m$ nitrocellulose membrane, followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane with $100\;L/m^2/hr$ (LMH) of initial flux was chosen for ultrafiltration process. These membrane filtration treatments resulted in complete removal of microorganisms and decreases in turbidity, reducing sugar, and solid content. Physicochemical properties of wine did not change, and no microorganisms were found during storage at $30^{\circ}C$ for 12 weeks.

• Convergence Security Journal
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• v.13 no.2
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• pp.33-43
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• 2013

The Private Security Industry of Korea began after served security service for the United States army of 8 division. The industry grew up after establish private security regulation on December 31th of 1976. Early 1980's the industry was accelerated from bringing technical knowledge of developed nations rapidly. Also, private security was gotten into the spotlight by one of futurity industry instead public security after companies performed 86 Asian game and 88 Seoul Olympic successfully. Therefore, the industry became to increase qualitatively and quantitatively. From late 1990's the private security regulations were revised fifteen times and created about education system, bodyguard, and leader of security. 3,836 private companies and 150,030 private guards had operated until 2012. However, some of companies received administrative measure, because of the companies ran immorally. The minor companies are continuously closed down from the leader's inefficient operation. Approval standard of establishment has imperfect law. Solutions of problems are to provide high quality service, to expand company affairs, to attract specific customers through efficiency expert, to change standard of leader of security guards, to establish security education institution through the government and to intensify requirements to establish the company.