• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Korean Journal of Remote Sensing
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• v.14 no.1
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• pp.17-36
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• 1998

The Radon transform has been widely used in various techniques of digital image processing such as the computerized topography, lineament analysis in a remotely sensed image, slant-stack processing of seismic data, and so on. Compared to the Fourier transform, the utility of two-dimensional convolutional or correlational properties of the Radon transform, however, has been underestimated. We show that the two-dimensional convolution and correlation is respectively reduced to be one-dimensional convolution and correlation with respect to ρ in the Radon space. Therefore, one can achieve a two dimensional filtering by applying a simple one-dimensional convolution in the Radon space followed by an inverse Radon transform. Tests of the approach using FIR filters are carried out specifically for enhancing the ship wake in a RADARSAT SAR image. The test results demonstrate that the two-dimensional filtering through the Radon transform effectively enhance the ship wake features as well as reducing sea speckle in the image. Although two-dimensional convolution and correlation through the Radon transform are not so much useful as those through the courier transform in views of efficiency and effectiveness, it can be utilized to improve the quality of a digitally processed output when the process should be accompanied by the Radon transform such as topography and lineament analysis of SAR image.

• Food Science and Preservation
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• v.14 no.2
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• pp.201-206
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• 2007

This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately $9.0\;^{\circ}Brix$ and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately $5.0\;^{\circ}Brix$. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.

• Food Science and Preservation
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• v.18 no.3
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• pp.302-309
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• 2011

This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at $25^{\circ}C$ and in a microwave oven, respectively.

• Food Science and Preservation
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• v.18 no.6
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• pp.891-897
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• 2011

Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.

• Food Science and Preservation
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• v.18 no.6
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• pp.973-979
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• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Korean Journal of Plant Resources
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• v.21 no.3
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• pp.178-183
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• 2008

The growth and yield performance of 19 new com hybrids were evaluated. Results showed that all hybrids had a superior growth performance in the drained-paddy than in the upland field except for daeyul ${\times}$ cheongdo and hyoryeong ${\times}$ cheongdo in plant height, cheongdoyeop ${\times}$ wx-3 in tassel1ength, and cheongdo (black) ${\times}$ wx-3 in number of tassel branch. The same hybrids, except cheongdoyeop ${\times}$ wx-3, obtained lower ear quality in drained-paddy field compared to upland in terms of ear weight, and ear and grain setting length. The highest yield in the drained-paddy and upland fields was obtained in the hybrids ks5wx ${\times}$ ks6wx ${\times}$ cheongdo (1,633.3kg ${\cdot}$ $10a^{-1}$) and daeyul ${\times}$ wx-3 (1,516.7kg ${\cdot}$ $10a^{-1}$), respectively. Highest yield among the wx-3 crosses was obtained in daeyul which was 1,583.3kg ${\cdot}$ $10a^{-1}$ and 1,516.7kg ${\cdot}$ $10a^{-1}$ in drained-paddy and upland field, respectively. For the crosses of wx-8, highest yields were recorded in the cultivar bugye50 (1,466.7kg ${\cdot}$ $10a^{-1}$) and seokgu12 (1,384.6kg ${\cdot}$ $10a^{-1}$) for drained-paddy and upland field, respectively. In the case of cheongdo, highest yields were obtained in ks5wx ${\times}$ ks6wx (1,633.3kg ${\cdot}$ $10a^{-1}$) and seokgu14 (1,111.1kg ${\cdot}$ $10a^{-1}$) for drained-paddy and upland field, respectively. Result also showed that the drained-paddy soil had better physicochemical properties than the upland. The relatively high performance in terms of growth parameters and yield of com hybrids planted in the drained-paddy field is in agreement with the higher organic matter and micro-element content of drained-paddy field.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.394-399
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• 2011

This study evaluated the effect of using waste nutrient solution (WNS) and reclaimed wastewater (WW) on the growth of Chinese cabbage and soil quality. The pH and electrical conductivity (EC) values of waste nutrient solution were 6.3 and $1.5dS\;m^{-1}$ and being 6.8 and $0.4dS\;m^{-1}$ in reclaimed WW, respectively. WNS found to be included more than $10g\;m^{-2}$ of $NO_3^-$, $K^+$, $SO_4^{2-}$ and $Ca^{2+}$, thereby enhancing Chinese cabbage growth. However, $Cl^-$ and $Na^+$ contents were higher than other nutrients in WW. Among the three irrigation resources, no significant differences were found for the growth of Chinese cabbage plants. On the other hand, pH was decreased in WNS-treated soil when compare to that in WW-treated soil which pH was increased. In spite of the uptake of nutrients by the growing plants, irrigation of the WNS led to an increase in available $P_2O_5$ and exchangeable cations such as $K^+$ and $Mg^{2+}$ in the soil when compared to soil that irrigated by groundwater or WW. Taken together, the use of WNS can remarkably reduce the amount of the chemical fertilizer for Chinese cabbage production; however, WNS can possibly cause a problem as nutrients accumulation in soil.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.1
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• pp.4-11
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• 2007

There have been increasing concerns about decreasing crop productivity due to salt accumulation in greenhouse soils. The objective of the study was to investigate the impact of rice straw and woodchip application to a salt accumulated greenhouse soil on crop productivity and soil quality. The application of rice straw (RS) and woodchip (W) increased tomato yield and decreased blossom-end rot, and increased yield of Chinese cabbage compared with standard recommended fertilization ($204-103-122kg\;ha^{-1}\;N-P_2O_5-K_2O$ for tomato and $222-64-110kg\;ha^{-1}\;N-P_2O_5-K_2O$ for Chinese cabbage), while less soil residual nitrate, phosphatephosphorus, and potassium. In addition to the organic material application, fertilization reduction based on soil testing may also contribute to relatively low level of soil residual nutrients. Application of the organic material reduced soil bulk density presumably because of improved soil aggregation and structure, and increased biomass C and dehydrogenase activity. In comparison to rice straw, woodchip application resulted in higher crop yield, less amount of soil residual nitrate and lower soil EC, and greater biomass and dehydrogenase activity. The results obtained in this study indicateshowed that woodchip amendment along with reduced fertilization based on soil testing can be one of essential management practices for salt accumulated greenhouse soils.