• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.212-213
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• 2004

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.3
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• pp.195-200
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• 1990

These experiments were conducted to determine the effect of high temperature and water managements on growth and yield of rice. Shoot dry weight and percent of fresh roots were decreased when rice plant was exposed to high temperature, and also high temperature treatment decreased yield components of rice through spikelet number at meiotic, filled grain ratio and percent of fertility at heading, and 1,000 grain weight at ripening stage. Nitragen content of the rice varities was decreased by high temperature treatment regardless different growth stage, although Si content increased. Grain yield of rice varieties significantly decreased due to high temperature when rice plants were treated at heading stage followed by ripening stage. meiotic, young panicle initiation, maximum tillering and tillering stage in order. Effect of the continual submerging on temperature increased by 1.1$^{\circ}C$ at daytime and by 3.7$^{\circ}C$ at nighttime, but flowing water irrigation which can maintain optimum temperature reduced plant height and increased dry weight and percent of fresh roots. Flowing water irrigation showed higher yield by 4-8% compared to continual submerging method through increment of yield components such as spikelet number, filled grain ratio and 1,000-grain weight.

• Journal of Korea Foundry Society
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• v.23 no.3
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• pp.130-136
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• 2003

Rheocasting of AZ91D magnesium alloys yielded the microstructure consisted of the spherical primary particles in the matrix which is different from conventional casting. Rheocast ingots were produced under various processing conditions using batch type rheocaster. Morphology of primary particles was changed from rosette-shape to spherical shape with increasing stirring rate$(V_s)$ and decreasing isothermal stirring temperature$(T_s)$. With increasing $V_s$, more effective shearing between the particles occurred rather than the agglomeration and clustering, so the primary particle size decreased. But with decreasing $T_s$, primary particle size increased mainly due to sintering and partially Ostwald ripening. The sphericity of primary particles increased with increasing $V_s$ and decreasing $T_s$ due to enhanced abrasion among the primary particles. The uniformity of primary particle size increased with increasing Vs and $T_s$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.441-448
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• 2012

This study was carried out to evaluate the productivity of rice cultivation in extremely late season in Korea and to confirm the effects of pot-raising seedling culture in this case by assessing the growth and yield performance of rice cultivars that are well adapted to late culture. Suitable cultivars for extremely late culture should not have premature heading habit when transplanted around late July and also secure appropriate growth duration before heading. Geumobyeo 1 and Manjongbyeo showed small decrease in the emerged leaves in transplanting in late July or early August and heading occurred at the same time relatively without premature heading. At transplanting from late July to early August in extremely late rice cultivation, ripening was relatively good until transplanting on August 5. At transplanting on July 30, accumulated temperature from heading to the first frost was $853^{\circ}C$ and ripening was good enough. However, heading was delayed by low temperature at transplanting on August 10 and ripening was very poor due to low accumulated temperature of below $800^{\circ}C$, causing drastic decrease of rice yield. The rice yield increased in transplanting with pot seedling, especially the effects of pot seedling was higher in Geumobyeo 1, but panicle number was not enough to secure rice yield owing to short growth duration. In order to cultivate rice in extremely late season, we should select adaptive rice cultivars that have suitable growth duration and excellent ripening in low temperature. Here, pot-seedling did a great role to secure early growth and bigger growth amounts.

• Applied Biological Chemistry
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• v.13 no.2
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• pp.131-151
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• 1970

A new method of plastic film coating has been investigated to extend storage life of apples. The film coating was effected by dipping fresh apples in a plastic emulsion. The effect of plastic film coating on the preservation of freshness, respiratory activities and chemical components during storage, has been investigated on four leading varieties of apples. The results are summarized as follows: 1. The effect of film coating on storage life of apples was apparent, resulting in delay of after-ripening, shriveling, softening or physiological impediment as well as reducing consumption of reserve materials and waste fruits. 2. Change in the partial pressure of gas, i.e., increase in carbon dioxide and decrease in oxygen in apple tissue was resulted by the plastic film coating, suggesting that the film deposited on the fruit interfered with the diffusion of gases formed therein. 3. The effects of plastic film coating on the fruit storage varied with the type of plastic emulsions, coating temperature, varieties of apples and degree of fruit ripening. As regard to apple varieties, good results were obtained with PVA 217 for both American Summer Pearmain and Jonathan, and PVC 443 for McIntosh. 4. Reduction in the diminution rates of L-malic acid, ascorbic acid and soluble pectin etc. during storage of apples may account for the improved storage life of the fruits treated with plastic films.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.153-157
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• 1981

After Penicillium candidum and Actinomucor elegans were inooculated to soybean curd and incubated for 4-6 days at 10-13$^{\circ}C$, respectively, and the fresh soybean cheeses were soaked in ethanol-brine solution which was composed with 10% ethanol and 5% sodium chloride, for 16 weeks at above temperature. Total nitrogen content of soybean cheese was reduced by eloping the ripening time, but in soaking solution the content was increased. In amino nitrogen and reducing sugar of the cheese and the solution, the contents were continuously increased to the certain period, and after that time the rate was stupid. Nitrogen in the cheese inoculated with Act. elegans was highly hydrolysed and amino nitrogen and reducing sugar were much more produced than that inoculated with Pen. candidum.

• Journal of Korea Foundry Society
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• v.28 no.3
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• pp.129-135
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• 2008

The reheating stage of electromagnetically stirred Al billet is a critical factor in the thixoforming process. When reheated to the solid-liquid state, the microstructure evolves to a more globular and more homogeneous structure by a coarsening mechanism, the kinetics depending on the initial microstructure. Microstructural evolution has been characterized by conventional parameters (mean size of particle and shape factor) as a function of holding time in the solid-liquid state. The aim of this study is to report experimental results concerning microstructural evolution in the solid-liquid state of electromagnetically stirred Al billet. The material was elaborated in the form of continuously cast bars solidified with electromagnetic stirring to degenerate the dendritic structure. The choice of the reheating conditions is determined by a dendritic ripening and coalescence mechanism, involving variations of both the shape and size of the particles. The reheating time has to be long enough to allow a minimum degree of spheroidizing, but has to be limited as much as possible in order to avoid excessive ripening. The optimum microstructure was obtained at the reheating temperature of near $584^{\circ}C$ and the holding time of 5 min. The only means of combining high productivity with good casting quality was to use feedstock billets whose microstructure showed rapid transformation characteristics.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.392-398
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• 1994

The purpose of this study was to predict the actions and roles of 10 strains of representative psychrotrophic lactic acid bacteria, in kimchi fermentation, which were Isolated from kimchi and identified as Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. lactic, Leu. paramesenteroides, Lac. bavaricus and Lac. homahiochii. For this, 0.01% of tactic starters were inoculated in germ free Korean cabbage-juice containing 2.5% NaCl, and then cultivated for 14 days at 1$0^{\circ}C$. All strains grew actively, and reached their stationary phase in 4 days. In death phase, the slopes of curves were much different each other by strains. The acidity increased rapidly between 2 and 4 days, and the pH decreased rapidly between 2 and 3 days. The total acidity was 0.5B~0.75%, the volatile acidity 0.04~0.18% and the pH 3.55~3.85, in final cultures. The cultures of Leuconostocs were better than those of lactobacilli on flavor test. It was thought that the ripening periods of kimchi would be much reduced, and that the over ripening would be also somewhat avoided, when these strains were used as starter bacteria for kimchi and the kimchi was fermented at low temperature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.35-40
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• 2021

Calcium hydroxide (CH) reacts with CO2 to produce moisture, and sodium carbonate (SC) reacts with CO2 in the presence of moisture. Using these different characteristics of these two reactants, a CH/SC mixture of CO2 absorber tuned for kimchi ripening to produce CO2 in a flexible package was selected. A ratio of CH:SC (1:2) in highly gas permeable microporous spunbonded film (Tyvek) sachet was found to be appropriate for delayed and consistent CO2 absorption useful for kimchi package. Addition of superabsorbent polymer (SAP) as moisture buffer was helpful for boosting the consistency of CO2 absorption. In a package of 0.5 kg kimchi at 10℃, the sachet consisting of 0.794 g of CH + 2.276 g of SC + 0.4 g of SAP suppressed its volume expansion and maintained a suitable range of CO2 partial pressure (PCO2) steadily inside. These optimal conditions may vary depending on the type and salinity of kimchi, storage and distribution temperature, and the material and area of the absorber sachet. This study showed a potential of mixture CO2 absorber to be tuned for CO2 producing packaged kimchi for the purpose of keeping consistent PCO2 at tolerable volume expansion.