• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1457-1461
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• 2014

The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness ($L^*$) and yellowness ($b^*$) decreased, whereas redness ($a^*$) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.365-369
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• 1995

The content ratios of gingerol in 4 fractions (hexane, ether, ethylacetate and hexane-ether (1:1, v/v) fraction) extracted from ginger (Zingiber officinale Roscoe) were analyzed using high performance liquid chromatography (HPLC). The content ratios of 6-gingerol in 4 fractions were hexane fraction; 49.5％, ether fraction; 20.74％, ethylacetate fraction; 21.43％ and hexane-ether (1 : 1, v/v) fraction; 93.70％. Antioxidant activities of soybean oil added 0.2％ of each ginger fraction and 0.02％ of BHT were determined by peroxide value during storage at 45$^{\circ}C$. And relative antioxidant effectiveness (RAE) was calculated as the ratio of the induction period of a given substrate oil to that of a control oil. RAE of each fraction was hexane fraction; 2.60, ether fraction; 2.33, ethylacetate fraction; 2.07 and hexane-ether (1 : 1, v/v) fraction; 2.75, BHT; 1.74. Inhibition effect of each fraction on the rat liver microsomal lipid peroxidation showed hexane fraction; 93％, ether fraction; 92％, ethylacetate fraction; 86％ in 350 g/$m\ell$ and hexane-ether (1 : 1, v/v) fraction; 89％ in 20 g/$m\ell$.

• Journal of Navigation and Port Research
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• v.44 no.4
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• pp.338-346
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• 2020

In this study, we first measured the Malmquist productivity index by DEA among the Korean ocean carriers. Second, it was intended to present measures to improve productivity by identifying the influence and discriminating power between productivity and the major financial ratios (profitability, financial stability, liquidity, efficiency and value-added productivity). Compared to 2017, there are 11 more shipping carriers with decline in productivity (MPI) than those with an increase in 2018. The increase in productivity is attributed to an increase in the Technology Change Index (TCI) affected by the external environment. There is strong significant correlation between the productivity (MPI) and the management efficiency (CRS). Additionally, the TECI (TECHI) index of the technological efficiency changes from internal factors of the shipping carrier is significantly higher than that of the efficient shipping carrier. This is because of the differences in scale efficiency. The ratio of charter cost/sales is also lower than that of the carriers with high productivity (0.17) and with low productivity (0.21). With 7% of the shipping carrier with MPI>1, only 1% of MPI <1 is found to have a significant impact on its productivity.

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.4
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• pp.728-737
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• 2003

To evaluate microbial data and salivary measurements from clinically compatible, culture-based screening procedures employed with children younger than 36 months old. Plaque and stimulated saliva specimens were collected from 87 children. The pH of each saliva sample was measured before and after 0.94% lactic acid was added. Specimens were diluted and plated on selective media and non-selective media. Data collected were counts of mutans streptococci (MS) and lactobacilli (LB). In addition, total viable counts (TVC) of specimens, salivary pH and buffering capacity were also assessed. Each variable was compared to caries status of subjects. According to this study, the results were as followed: 1. Highly significant correlation with caries rates were found for counts of MS and LB. 2. The specific counts/ml saliva or plaque above which caries is predicted, or below which caries is not predicted were as follows: 1) Saliva MS; $10^5$ 2) Plaque MS; $2{\times}10^5$ 3) Saliva LB; $10^3$ 4) Plaque LB; $10^3$. 3. Salivary pH and buffering capacity versus caries status were not significant. 4. Microbial screening methods based on mutans streptococci had higher predictive values and odds ratios than methods for lactobacilli. 5. MS counts were clearly the best indicators of caries status in young children. This measurement can easily be obtained in a dental clinical setting both by conventional culture techniques, or commercial kits for MS recovery.

• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.51-64
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• 1994

To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

• Food Engineering Progress
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• v.15 no.3
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• pp.250-256
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• 2011

This study was performed to analyze the quality characteristics of Sulgidduk added with different ratio 0, 10 and 15% (w/w) of apple pomace dietary fiber powder (DFP). Increasing DFP from 0% to 15% was decreased in color L* value from 87.9 to 65.9, while a* and b* values were increased from -1.9 to 5.9 and from 5.0 to 20.5, respectively. Scanning Electron Microscopy (SEM; ${\times}500$) showed that air cell size in the Sulgidduk surface increased as the DEP increased. On the other hand, control without DFP had a compact structure without air cell. Enthalpy by DSC showed that control without DFP, 10 and 20% DEP Sulgidduk after 3 days of storage were 4.83, 3.80 and 3.18 J/g at $4^{\circ}C$ and those of $25^{\circ}C$ were 1.14, 0.60 and 0.60 J/g, respectively. DEP had more effective on retarded retrogradation of Sulgidduk at $4^{\circ}C$ than that at $25^{\circ}C$. Hardness of 15% DEP Sulgidduk was around 42% compared to that of control without DFP after 3 days of storage at $4^{\circ}C$. In hedonic test, 15% DEP Sulgidduk showed the highest overall quality score among samples after making and storage 3 days at $4^{\circ}C$.

• Journal of Korean Society of Transportation
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• v.20 no.4
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• pp.27-38
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• 2002

VTIS(Value-added Traffic Information System), among the sub-systems of ATIS, is an Advanced Traffic System which innovates efficiency and safety. And this system, having marketability and publicness, is very important. Moreover, This system offers definite traffic information according to the demand of specified users. And it is expected to produce additional spread effects because of high participation rate of private sector. However, the VTIS service media are varied and there are varied optimal Prices and payment methods according to each medium. Because of that, there needs the study on these problems or optimal criteria. But because existing studies were devoted to estimate the optimal route, the study toward the optimal price which was considered part of user and service use demand do not exist. Accordingly, we surveyed under imaginary alternative pricing scenarios and forecasted the use demand of VTIS by using Binary Logit model. Also, for the users who answered that they would use VTIS service in survey, we classified their use's behaviors as four categories and estimated the use ratio to each category by using Ordered Probit model. Last, using sensitivity analysis for results form above, we derived the optimal price that is 2800won in monthly. 145won in payment per call. Then, VTIS service use rate is respectively 65%, 75%.

• Food Science and Preservation
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• v.9 no.2
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• pp.240-247
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• 2002

This study, to enhance the sterilization, browning inhibition and precooling effect of electrolyzed oxidizing water(EOW) as cleaning water on food industry, was carried out to investigate the efficacy of electrolyzed oxidizing water(EOW) with 0.85% NaCl, 0.5% ethanol, polysorbate 80 of 1 ppm, 0.5% lemon juice and 0.5% citron juice. Escherichia coli KCTC 1039 with initial count of 5.63$\times$10$\^$8/ CFU/mL were reduced to <10$^1$CFU/mL after 15∼30 sec when it was treated by electrolyzed oxidizing water added with various food additives. Bacillus cereus KCTC 1012 were reduced to <10$^1$ CFU/mL after 2 minutes treatment with electrolyzed oxidizing water containing polysorbate 80 and ethanol. Iactobacillus plantarum KCTC 3108 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80, citron juice and lemon juice, respectively. Erwinia carotovora subsp. carotovora KCTC 2776 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80 and lemon juice. Browning inhibition effect was determined by comparison of polyphenol oxidase activity. Inhibition ratio of polyphenol oxidase was approximately 62∼84% in most treatments with the exception of 57% and 25% inhibition by 0.5% ascorbic acid and polysorbate 80, respectively. Sliced potato dipped in electrolyzed oxidizing water containing NaCl and citron juice for 30 minutes showed significantly low PPO activity, 64 units in treatment with NaCl and 91 units in treatment with citron juice. At the same time, changes in color value(△E) of sliced potato was below 3 in most treatments.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.100-110
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• 2000

Studies were conducted to know effects of the bulking agents (saw dusts, mushroom waste, wheat bran coconut meal, rice hulls) adding o moisture control, fermentation methods (aerobic and anaerobic) and periods (1 to 20 days) of food waste fermentation for animal feeds on chemical compositions and in vitro DDM (digestibility of dry matter). Experiment designs were focussed basically to obtain extension service data. The NDF (neutral detergent fiber) composition in the oak and pine saw dust were 93.5% and 95.4% (DM basis) in respectively. Thus, the fermented food waste feeds using saw dust (50%) increased NDF(12%), and decreased in vitro DDM(48%) compared to those of raw materials before aerobic fermentation. The oak saw dust showed higher DDM compared to pine. Mushroom wastes which is a residues of mushroom culture mixed originally willow saw dust (80%) and wheat bran (20%) showed quite higher feed value compared to both saw dusts. It was found that an in vitro DDM and NDF composition in fermented feeds appeared highly dependent or the NDF composition in bulking agents. With an increase wheat bran ratio substitute mushroom waste showed linearly decreased NDF, and increased in vitro DDM in the fermented food waste feeds. The fermented feeds added bottling agents composed higher NDF resulted in higher NDF and lower in vitro DDM with prolonged fermentation time. The feeds from anaerobic fermentation appeared lower NDF and higher in vitro DDM compared to those of aerobic fermentation.