• Food Science and Preservation
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• v.21 no.4
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• pp.512-519
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• 2014

This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.

• Journal of Korean Society of Forest Science
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• v.41 no.1
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• pp.7-18
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• 1979

Almonds are one of the oldest sources of food and oil for man as used the ice cream, candy, roast, salting, chocolate, breads, backed, cookies, and flavoring ect. So, we wish to plant Almond in our country at the most parts of mountains. In this purpose we must be find out of both root stock of more compatibility and new techniques of grafting was rather simples as compared with the many steps of machinary involved today. This investigation has been carried out to reveral compatibility and practical controls of environment effectives involved in the occurence of each difference combination results in interspecific grafting of Almonds on the root stock of Prunus mandshurica and Prunus persica as materials during the 9 months period from March to November in 1978. With these selected scions were 4 varieties of Almond employing as the Hal1's hardy, Nonpareil, and Thompson grafted in the polyethylene green house with almost identical provision made for effective controls of automatical supplying to heating and mistsprayers as the $22{\sim}25^{\circ}C$ of temperature and 70~90% humidity. Following results have been obtained. Those environmental controls were more effective and practical to grafting unions and success by means veneer-grafting at the green house. 1. Hall's hardy Almond grafted on the root stock of Prunus persica was more compatibility than Prunus mandshurica. 2. The survival percentages as follows of the 95.33% of Hall's hardy/Prunus persica and 92.66% of Hall's hardy/Prunus mandshurica. And those were no significant between root stock of both species. 3. The 3 varieties of sweet Almond grafted on the root stock of P. mandshurica. And those were no significant between root stock of both species. 4. And the survival percentages as fellows. Thompson 92.66%, Nonpareil 90.66% and Kapareil 89.33% those grafted on the root stock of Prunus persica. 5. And then the survival percentage of interspecific grafts on the root Prunus mandshurica as follows of the materials of Thompson 89.66%, Nonpareil 87%, Kapareil 85%. 6. The analysis of variance were no significant among the interactions between 3 varieties Almond and 2 species of root stock plants. 7. And the growth of interspecific grafts of the high 161cm, diameter 12.3mm and length of roots 21.5cm growth as the Hall's hardy Almond grafted on the root stock of Prunus persica. 8. The root stock plants of Prunus mandshurica more effected to 6~8 days early developed leafing of scions and dark green colour than the Prunus persica. 9. The identical provision of automatic systems was more effective to graft unions and grafting process. 10. The veneer-grafting method at the green house was more effective and practical method for the mass production of Almond grafts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.286-305
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• 2013

The purpose of this study was to investigate the recognition and satisfaction with the menu quality of food services in an immigration detention center. The survey was conducted from January 22, 2010 to April 22, 2010 by questionnaires. A survey with 265 respondents was conducted and data analyzed by the SAS Program. In analyzing leftovers, the most common was kimchi (37.61%), followed by breads (21.52%), and beans/bean curd (17.99%). The common cause for leftover were undesirable taste (31.84%), sickness or a lack of desire for eating (19.85%). In terms of cooking methods, stir-frying, broiling, and frying were highly preferred to steaming, boiling, and salting. In the analysis of preferences in the taste and satisfaction of food service, there were significant differences in hot, sour, bitter, and light tastes (p<0.05, p<0.01, p<0.001). Satisfaction was low with hot and light tastes, whereas sour and the bitter tastes showed a high degree of satisfaction. In the opinions for quality improvement, most immigrants wanted a tastier food supply (58.69%), a diverse food supply (40.54%), and clean utensils (36.68%). In the analysis of the gap between importance and performance, food taste, variety, and sanitation were recognized as poorly performed, causing major dissatisfaction with the food. The overall satisfaction score was 'average' (3 points out of 5 points) with 3.26 points. The satisfaction score showed insignificant difference depending on religions and duration of stay in Korea, but showed significant differences depending on nationality (p<0.001).