• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.92-99
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• 2006

For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.

• Applied Biological Chemistry
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• v.27 no.2
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• pp.55-63
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• 1984

Lethal effect on Chinese radish Kimchi was investigated by using a pilot scale Kimchi pasteurizer. A simulation model was presented so as to predict the change in viable cell concentration of the Kimchi during pasteurization. D values of microorganisms in the Kimchi were found to be 2.21, 1.62, 0.73, 0.39 and 0.21min at 60, 64, 70, 75 and $80^{\circ}C$, correspondingly, and thereby z value was $19^{\circ}C$. One cycle time required was 0.99min at flow rate of 4 l/min. The ratio of lethality in preheating section to total lethality was 0.3 and the ratio of lethality in holding, precooling and cooling sections to total lethality was 0.7. The experimental data were in good agreement with the values simulated by two model equations to which linear and exponential temperature profiles were applied at $65^{\circ}C\;and\;70^{\circ}C$ in holding section.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.555-561
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• 2003

This study was attempted to investigate preference characteristics affecting for winter kimchi. Questionnaire were collected by 646 nationwide households during 3 months from December 2000 in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) Seven minor ingredients including red pepper, garlic, ginger, green onion, paste (e.g. glutinous rice, rice and/or wheat flour paste), sugar and sesame were user in high preference for making winter kimchi in that odor. Seafoods (oyster, shrimp, Alaska pollack, yellow corvenia, squid and hairtail) were also utilized for making winter kimchi related with regional characteristics. (2) Two jeotkals, anchovy and anchovy juice, were popular ingredients for winter kimchi in southern region, while shrimp jeotkal in middle region including Seoul, Chungnam, Chungbuk, Daejeon, Daegu, Gwangju and Jeju northern sand lance juice jeotkal in western region, respectively. (3) Two kimchi, green onion and leek kimchi were high favored by people in spring regardless of region, and baby radish kimchi and cucumber kimchi in summer, pony-tail kimchi and gutjuli (fresh kimchi) in autumn, respectively. Except for winter cabbage kimchi, however, dongchimi and godulbaegi (Korean lettuce kimchi) were high favorite kimchi in winter. It was estimated that Koreans consume about 80 g of kimchi per person per day.

• Journal of the Korean Society of Costume
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• v.40
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• pp.25-35
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• 1998

This thesis is a study of Kas ya, robes of buddhist monk, which is having peculiarity among human clothes. I kept my attention mainly on the symbolism of the color of Kas ya. To elucidate this, I chose the principle of T -chi and Yin-yang and Wu-shing as a frame-work of interpretation. In the first place, the original meaning of Kas ya mean a name of peculiar color. The concrete names of the color are color of persimmons juice, brown, yellow tinged with red, radish brown, non-primary color etc. The main motive to dye three robes of buddhist monk from white or primary color to the color of Kas ya was to differentiate buddhist monks from heathen or laymen. Therefore, as luxurious and primary colored cloths was donated to the buddhist monks, they are necessary to discolor them. Accordingly. they established 'non-primary color' as well-mate one for a ascetic. The non-primary color is called discolored color' as a result of discoloring primary colors. The discolored color is a synonym of Kas ya and the process of discoloring is necessary for making robes of buddhist monk. Secondly, discoloring means to mash five primary color. That is say, the process of discoloring means to return five primary colors back to 'profoundity·abstruseness·obscurity, namely darkness' as the source of them. Darkness as a condition amalgamated and not appeared all materials is the source and at the same time the terminus of all colors. Therefore, color of Kas ya symbolizes 'profound color' as the ultimate meaning of discoloring. Thirdly, discoloring garments of buddhist monk symbolize to destroy evil passions and haughtiness arising in ascetic's mind as well as means don't attach to the shaped materials'. Fourthly, discoloring means to return 'color'. namely 'all kinds of shaped material' to the inherent nature. Process of discoloring means to reture to the empty. nya. nya essentially do not make any colors, but over and over again come into being and become extinct as becoming colors. R pa, by one time Yin and the other time Yang'. R pa, color is a metaplasia of nya and nya is discoloring one of all colors. Then, discoloring means R pa is nya, R pa is nya at the same time and Because this is another expression of Dharma the original meaning of Kas ya symbolize true robes. Consequently, Kas ya means truth and beyond time and space do not be changed and conserve the color of the first till now.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.50-60
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• 2010

The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.

• Korean Journal of Environmental Agriculture
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• v.32 no.1
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• pp.61-69
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• 2013

BACKGROUND: This survey was done to investigate the pesticide residues and to assess their risk on agricultural products on the Markets in Incheon from 2010 to 2012. METHODS AND RESULTS: The total number of samples were 16,025 for agricultural products and these were analyzed by multi-residue method using GC-ECD/NPD, GC-MS, LC-MS/MS and HPLC-PDA/FLD. The violation rates of the samples over maximum residue limits(MRLs) of pesticide residues established by Korean Food and Drug Administration in the survey of 2010, 2011 and 2012 were 1.2%, 0.8% and 0.7%, respectively. CONCLUSION(S): Of the total violated samples, more than 75% of the rates were recorded from the samples of leafy vegetables. Most commonly encountered agricultural commodities over MRLs were Chwinamul, perilla leaves and crown daisy. The pesticides detected yearly over MRLs during three years were endosulfan, chlorpyrifos, diazinon, lufenuron, chlorothalonil, flutolanil, procymidone, ethoprophos. Estimated daily intakes compared to acceptable daily intakes, except radish and Welsh onion, is estimated less harm on human in 10 kinds of pesticides which frequently occurred violation.

• Journal of Biosystems Engineering
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• v.36 no.6
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• pp.397-406
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• 2011

In this study, surveys on operation status of the 73 tractors with rated power of over 75 kW from six provinces in Korea were performed to obtain basic data required for development and efficient use of the high-power and high-performance tractors. And types of tractors and implements, operation crops, types of operations, annual operation areas, annual operation days, annual operation hours, operation speeds and widths, and problems and improvements in use were investigated. Most (91.7%) of the tractor surveyed were operated for forage and silage crops such as rice straw, whole barley, rye grass, reed canary grass, sudan grass, and the remains were operated for upland crops such as ginseng, sweet potato, potato, chinese cabbage, radish. Main operations of the tractors were cutting, baling, and wrapping for forage crops, plow tillage, rotary tillage, and manure spreading. About half (47.9%) of the tractors were used exclusively for forage crop harvesting such as forage crop cutting, forage baling, and bale wrapping, 24.5% of the tractors were used exclusively for plow or rotary tillage, and 27.4% of the tractors were used for both forage crop harvesting, and plow or rotary tillage. For the tractors with power ranges of 75~83, 89~94, 98~101, 113, 124 kW, average annual operation areas per tractor for plow tillage, rotary tillage, forage crop harvesting (cutting, baling, wrapping), and manure spreading operations were analyzed as 112.6. 144.8, 158.9. 390.0. 215.6 ha, respectively. and total average annual operation area per tractor was 171.3 ha. Average annual operation days per tractor for those operations were analyzed as 24.1, 28.9, 38.3, 55.4, 33.4, respectively, and total average annual operation days per tractor was 33.6. Average annual operation hours per tractor for them were analyzed as 260.0, 321.6, 408.1, 664.8, 413.8, respectively, and total average annual operation hours per tractor for the all tractors was 377.1. Ranges of operation widths of plow tillage, rotary tillage, forage crop cutting, forage baling, bale wrapping, and manure spreading operations were shown as 1.5~2.6, 2.3~3.0, 1.8~3.2, 1.8~2.0, 1.8~2.3, 3.1~6.6 m, respectively. Ranges of operation speed of plow tillage, rotary tillage, forage crop cutting, forage baling, bale wrapping, and manure spreading were shown as 6~9, 4~11, 9~16, 8~15, 8~17, 12~16 km/h, respectively.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.149-161
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• 1987

The ways of preservation of chotkal which are classified by the principles of fermentation, are analyzed and interpreted. Chotkal is preserved mainly as two forms; one is chot and the other is shikhae. The fact that shikhae is preserved only in the eastern area can be attributed to two main reasons; (1) raw materials are available throughout four seasons and (2) relatively less production of salt. Chotkal is further classified into nine different ways of preservation and shikhae into fourteen. Regional characteristics for chot include that (1) in western part, Kechot is preserved in salty water (2) in central part Origuljot is fermented either with salt and powdered red pepper, or with salt, powdered red pepper and cooked cereal, (3) in southern part, freshwater shrimp with (1) salt only, (2) salt and powdered red pepper, (3) salt and cooked cereal, (4) salt, powdered red pepper and cooked cereal, (4) in northern part, fish with salt and powdered red pepper. Those for shikhae include that malt is used in southern part, shredded radish in northern part and cooked cereal more in southern part than in northern part.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.380-385
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• 1990

This study was conducted to determine the relative saltiness of $MgCl_2,\;K_{2}SO_4$ and KCl and evaluate the sensory characteristics of solutions and Kakdugi (Korean seasoned pickles of cubed radish roots) prepared with reduced amount of sodium chloride by replacement with varying levels of KCI. The relative saltiness of $MgCl_2$ and $K_{2}SO_4$, were $0.11{\sim}0.12(0.115)$ and $0.08{\sim}0.09(0.085)$ respectively, at the reference level of 0.5% NaCl. The relative saltiness of KCI varied from 0.52 to 0.76 as the reference level increased from 0.5 to 2.0% NaCl. The result of sensory evaluation on the mixed solutions of NaCl and KCI indicated that bitterness, metallic flavor and astringency increased with the increased levels of KCI. The addition of KCI slightly increased the firmness of kakdugi but there was no significant difference in firmness by the amount of substitution. Bitterness and off-flavor was enhanced with the increased levels of replacement especially when the level was higher than 50%. Saltiness, sourness and overall desirability decreased as the extent of the replacement increased. There were no significant difference in pH, acidity and firmness measured with Universal Testing Machine. The result of this study indicate that the replacement of NaCl with KCI at not more than 50% does not affect greatly the characteristics of kakdugi.

• Korean Journal Plant Pathology
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• v.2 no.3
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• pp.193-198
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• 1986

Bottom rot of Chinese cabbage (Brassica pekinensis Rupr) hitherto undescribed in Korea is caused by Rhizoctonia solani Kuhn. Development of bottom rot in fall crops was observed and the efficiencies of fungiciial control in naturally infested field in Southern region were studied. Bottom rot symptom started to develop 20 days after transplanting 20 day old seedlings, which corresponded to the middle growing stage. At the reading stage, the infection rate increased substantially, which progressed upto an average of $52\%$ at harvesting time. The overall infection rate was about $30\%$ in Chinese cabbage field under plastic film house cultivation. However, disease intensity of fall crops was less severe than that of crops in plastic film house. where plants infested earlier, stunted and their growth was extremely poor. Optimum temperature for mycelial growth of bottom rot isolates of R. solani was $20\~25^{\circ}C$ on potato-sucrose agar. This fungus was highly pathogenic on seedlings of Chinese cabbage, radish, sesame and rape resulting in high percentage of damping-off. For other crops, such as lettuce, tomato the cucumber, the germination was delayed for 2-3 days and the percentage damping-off was lower. Anastomosis group of this fungus was idenlfied as AG II-I. Soil drenching of fungicide pencycr WP., three applications at 10 day interval, was effective; indicating the most promising one with control value $80\%$.