• Journal of Korea Water Resources Association
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• v.30 no.4
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• pp.347-355
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• 1997

In this study, the applicability of genetic algorithms into the parameter estimation of storage function method for flood routing model is investigated. Genetic algorithm is mathematically established theory based on the process of Darwinian natural selection and survival of fittest. It can be represented as a kind of search algorithms for optima point in solution space and make a reach on optimal solutions through performance improvement of assumed model by applying the natural selection of life as mechanical learning province. Flood events recorded in the Daechung dam are selected and used for the parameter estimation and verification of the proposed parameter estimation method by the split sample method. The results are analyzed that the performance of the model are improved including peak discharge and time to peak and shown that the parameter Rsa, and f1 are most sensitive to storage function model. Based on the analysis for estimated parameters and the comparison with the results from experimental equations, the applicability of genetic algorithm is verified and the improvements of those equations will be used for the augmentation of flood control efficiency.

• Journal of radiological science and technology
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• v.11 no.1
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• pp.71-77
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• 1988

To improve the storage method for kimchi, optimal ripening kimchi was irradiated with doses of 1, 3, 5kGy Co-60gamma radiation, followed by the microbiological, physicochemical and senosory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above, total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}$ per ml in 3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coliforms and molds contaminating the sample as the level of $2.0{\times}10^{4}$ per ml and $5.4{\times}10^{2}$ per ml respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population of yeast, $3.5{\times}10^{3}$ per ml initially, increased steadily during kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}$ per ml and $6.5{\times}10^{2}$ per ml in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0, 0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of ascorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of kimchi more than two months as compared to control.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.225-232
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• 1988

To improve the storage method for Kimchi, optimal ripening Kimchi was irradiated with doses of 1,3,5 kGy Co-GO gamma radiation, followed by the microbiological, physicochemical and sensory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}\;per\;ml$ in3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coli forms and molds contaminating the sample as the level of $2.0{\times}10^{4}\;per\;ml\;and\;5.4{\times}10^{2}\;per\;ml$, respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population.of yeast, $3.5{\times}10^{3}\;per\;ml$ initially, in, creased steadily during Kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}\;per\;ml\;and\;6.5{\times}10^{2}\;per\;ml$ in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during Kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0,0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of aseorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend tite shelf-life of Kimchi more than two months as compared to control.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.

• Journal of the Society of Disaster Information
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• v.19 no.2
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• pp.292-304
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• 2023

Purpose: This study was conducted to obtain experimental data for the establishment of preventive measures against fire, as large and small fire accidents occur at production and storage sites of superabsorbent polymers developed for the convenience of daily life. Method: The sample container was fixed at 0.2m in both length and width, and was shaped into a rectangular cuboid with heights of 3cm, 5cm, 7cm, and 14cm to access an infinite flat plane. The sample container was fixed in the center of a thermostatic bath that was heated to a predetermined temperature according to a preset temperature control program. If the central temperature of the sample rose more than 20℃ above the set temperature, it was determined to have 'ignited', and if it remained similar to the set temperature, it was determined to have 'unignited'. Result: The critical autoignition temperature was calculated to be 212.5℃ for a sample container with a height of 3cm, 202.5℃ for 5cm, 192.5℃ for 7cm, and 177.5℃ for 14cm. The ignition induction time to reach the highest temperature was approximately 42hours for 3cm, 91hours for 5cm, 151hours for 7cm, and 300hours for 14cm. Conclusion:① As the size of the sample container increased, the autoignition temperature decreased and the ignition induction time to reach the highest temperature increased. ② The apparent activation energy was calculated to be 39.30kcal/mol, with a correlation of 99.5%.

• Journal of Pharmaceutical Investigation
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• v.35 no.6
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• pp.437-443
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• 2005

A rapid, selective and sensitive reversed-phase HPLC method for the determination of a major metabolite of terfenadine, fexofenadine, in human serum was developed, validated, and applied to the pharmacokinetic study of terfenadine. Fexofenadine and internal standard, haloperidol were extracted from human serum by liquid-liquid extraction with acetonitrile and analyzed on a $Symmetry^{TM}$ C8 column with the mobile phase of 1% triethylamine phosphate (pH 3.7)-acetonitrile (67:33, v/v, adjusted to pH 5.6 with triethylamine). Detection wavelength of 230 nm for excitation, 280 nm for emission and flow rate of 1.0 mL/min were fixed for the study. The assay robustness for the changes of mobile phase pH, organic solvent content, and flow rate was confirmed by $3^{3}$ factorial design using a fixed fexofenadine concentration (50 ng/mL) with respect to its peak area and retention time. In addition, the ruggedness of this method was investigated at three different laboratories using same quality control (QC) samples. This method showed linear response over the concentration range of 10-500 ng/mL with correlation coefficients greater than 0.999. The lower limit of quantification using 0.5 mL of serum was 10 ng/mL, which was sensitive enough for the pharmacokinetic studies of terfenadine. The overall accuracy of the quality control samples ranged from 95.70 to 114.58% for fexofenadine with overall precision (% C.V.) being 3.53-14.39%. The relative mean recovery of fexofenadine for human serum was 90.17%. Stability studies (freeze-thaw, short-term, extracted serum sample and stock solution) showed that fexofenadine was stable during storage, or during the assay procedure in human serum. However, the storage at $-70^{\circ}C$ for 4 weeks showed that fexofenadine was not stable. The peak area and retention time of fexofenadine were not significantly affected by the changes of mobile phase pH, organic solvent content, and flow rate under the conditions studied. This method showed good ruggedness (within 15% C.V.) and was successfully used for the analysis of fexofenadine in human serum samples for the pharmacokinetic studies of orally administered Tafedine tablet (60 mg as terfenadine) at three different laboratories, demonstrating the suitability of the method.

• Journal of Pharmaceutical Investigation
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• v.36 no.1
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• pp.23-29
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• 2006

A rapid, selective and sensitive reversed-phase HPLC method for the determination of promethazine in human serum was developed, validated, and applied to the pharmacokinetic study of promethazine. Promethazine and internal standard, chlorpromazine, were extracted from human serum by liquid-liquid extraction with n-hexane containing 0.8% isopropanol and analyzed on a Capcell Pak CN column with the mobile phase of acetonitrile-0.2 M potassium dihydrogen phosphate (42:58, v/v, adjusted to pH 6.0 with 1 M NaOH). Detection wavelength of 251 nm and flow rate of 0.9 mL/min were fixed for the study. The assay robustness for the changes of mobile phase pH, organic solvent content, and flow rate was confirmed by $3^{3}$ factorial design using a fixed promethazine concentration (10 ng/mL) with respect to its peak area and retention time. In addition, the ruggedness of this method was investigated at three different laboratories using same quality control (QC) samples. This method showed linear response over the concentration range of 1-40 ng/mL with correlation coefficients greater than 0.999. The lower limit of quantification using 1 mL of serum was 1 ng/mL, which was sensitive enough for pharmacokinetic studies. The overall accuracy of the quality control samples ranged from 96.15 to 105.40% for promethazine with overall precision (% C.V.) being 6.70-11.22%. The relative mean recovery of promethazine for human serum was 63.54%. Stability (freeze-thaw and short-term) studies showed that promethazine was stable during storage, or during the assay procedure in human serum. However, the storage at $-80^{\circ}C$ for 4 weeks showed that promethazine was not stable. Extracted serum sample and stock solution were not allowed to stand at ambient temperature for 12 hr prior to injection. The peak area and retention time of promethazine were not significantly affected by the changes of mobile phase pH, organic solvent content, and flow rate under the conditions studied. This method showed good ruggedness (within 15% C.V.) and was successfully used for the analysis of promethazine in human serum samples for the pharmacokinetic studies of orally administered Himazin tablet (25 mg as promethazine hydrochloride) at three different laboratories, demonstrating the suitability of the method.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1529-1529
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• 2001

The watercore in apple is very important factor in storage and sorting of fruit. Most consumers tend to prefer the apple included watercore in immediately after harvest, however the watercore causes fruit flesh to brown during storage and lose the worth after all. But it is practically impossible to judge to the naked eye whether an apple has watercore or not. Therefore, the rapid, accurate and non-destructive analysis method for discrimination of watercore should be settled without delay. In this study we attempted the discrimination and quantitative analysis of watercore in apple fruit using near-infrared transmittance spectroscopy ‘Fuji’ apple fruits produced in Kyungpook of Korea was used in this experiment. The watercore content in apple was evaluated by graphic treatment of culled slice sections(10 mm). NIR transmittance spectra were collected over the 500 to 1000 nm spectral region with a spectrometer (Sentronic Co., Germany). The calibration models were carried out by partial least squares (PLS) analysis between NIR spectra data of apples and chemical data of watercore content. The spectra were different in absorbance between apple included watercore and not included one. Apple included watercore had higher absorption band than sample not included one at 732 and 820 nm. The calibration model seems to be accurate to predict the watercore content in apple fruit, the correlation coefficient (R) and root mean square error of prediction (RMSEP) were 0.99 and 0.93%, respectively. This result indicates that the PLSR calibration model by using NIR transmittance spectroscopy could be used for discrimination of watercore in apple fruit.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.46-49
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• 2003

Classwort (Salicornia herbacea L.), a halophyte, is a potential functional food resource in Korea. This study was conducted to determine the antioxidant activity of glasswort, as a functional food material, on the lipid oxidation of pork. To compare antioxidant effect of different parts of glasswort, samples such as dried ground leaves, stems, and roots of glasswort were prepared. The antioxidant activity was determined by the TBARS(Thiobarbituric Acid Reactive Substances) method. Freeze-dried leaves of glasswort at 0 day of storage had the lowest TBARS values, suggesting the highest antioxidant effect. But the antioxidative effect of freeze-dried leaves of glasswort was less than that of BHT. At 7 days after storage, however, the values were not different from oven-dried leaves. The oven-dried leaves at 14 days after storing should highest antioxidative activity. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS. Antioxidative effect from ground leaf sample of glasswort harvested in coastal region was the highest, followed by root and stem samples. Glasswort had twice as high antioxidative effect as sea salt and bamboo salt.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.