• Food Science and Preservation
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• v.19 no.6
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• pp.849-857
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• 2012

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at $55^{\circ}C$ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.619-627
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• 2021

Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS⁺ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.

• Food Engineering Progress
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• v.14 no.2
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• pp.127-134
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• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Korean Journal of Construction Engineering and Management
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• v.22 no.5
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• pp.29-38
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• 2021

Governments and companies are trying to reduce occupational accidents in the construction industry; however, the number of disasters are not decreasing significantly. This study aims to identify the correlation between factors affecting construction disasters quantitatively. To this end, 1,197 cases of serious disasters provided by Korea Occupational Safety and Health Administration (KOSHA) were analyzed using affinity analysis, one of the data mining techniques. The data from KOSHA were preprocessed and analyzed with variables of accident type, project type, activity type, original cause materials, sensory temperature, time of the accident, and fall height, and the association rules were derived for fall accidents and the others. For fall accidents, 64 association rules with lift ratios of 1.38 or greater were derived, and for the other accidents, 59 association rules with lift ratios of 1.54 or greater were derived. After analyzing the derived association rules focusing on the relationship among accident factors, this study presented the significance of applying the affinity analysis to address the study's limitations. The significance of this study can be found in that the correlation among factors affecting construction accidents is presented quantitatively.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.257-263
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• 2022

Various dietary pigments are added to processed foods to improve their sensory and commercial properties. In this study, autoclave sterilization (121℃ for 15 min at 15 psi) was performed on 34 food pigments, and changes in their color stability and antioxidant activity were analyzed. The autoclaving process drastically reduced the peak color intensities of water-soluble paprika and beet red (BR) by ~90%. Turmeric oleoresin (TO), water-soluble β-carotene, and grape skin color were also unstable and showed a remaining color intensity of 45-60%. The colors of all the synthetic pigments tested were stable under this process. The scavenging activities of BR and paprika against ABTS, DPPH, and AAPH radicals decreased significantly, whereas those of TO were enhanced after the autoclaving treatment. The results suggest that the chemical and bioactive properties of certain dietary pigments are affected by the autoclaving process, and this phenomenon should be considered during food processing.

• International Journal of Computer Science & Network Security
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• v.22 no.8
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• pp.97-104
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• 2022

European integration processes have acted as a catalyst for the emergence of a new type of educational environment, which is characterized by competent flexibility of specialists. Therefore, the article focuses on professional training of teachers in the context of European integration processes using information technology and the search for innovative methods of training specialists. One of the educational priorities in Europe is to create a new model of a teacher who has an academic education, knows innovative methods, is able to perform functions and tasks efficiently and professionally, adequately, quickly and correctly respond to changes and innovations. The tasks facing education in the European dimension are formulated. The main trends in the education of teachers in modern Europe are described: the need to deepen and expand subject training programs in pedagogical institutions of Higher Education, which will allow autonomy of activity, awareness of responsibility for independent creative decisions, create favorable conditions for the development of professionalism through the use of Information Technology and the search for innovative methods of training specialists. At the present stage, various models of teacher training are being developed based on the University and practical concept using information technology and searching for innovative methods of training specialists. On this basis, two different theories of perception of teacher education were formed: as preparation of teachers for work throughout their professional career; as preparation for the first years of professional work, which is periodically repeated in the process of continuous professional training and improvement. Among the advantages that the use of Information Technology and the search for innovative methods of training specialists to implement the learning process, it is worth mentioning the following: simultaneous use of several channels of perception of the student or student in the learning process, thanks to which the integration of information processed by different sensory organs is achieved; the ability to simulate complex real experiments; visualization of abstract information by dynamic representation of processes, etc.

• Journal of the Korean Applied Science and Technology
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• v.40 no.2
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• pp.290-300
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• 2023

This study was understood the risk mechanism of falls in the elderly and reviewed previous research data to see if the principle of Pilates rehabilitation exercise could have a positive effect on balance ability and postural stabilization in the elderly, and the purpose of this study is to present literature-based data on the fall prevention effect of rehabilitation Pilates exercise. First, the rehabilitation Pilates exercise makes it available for strengthening the center of the body to stabilize the spine and pelvis and stimulates the nerve root, thereby having an effect on the balance and the joint stabilization. Second, a proprioceptive sensory impairment and a musculoskeletal degenerative disease due to aging increase the loss of balance ability and the instability in posture maintenance, thereby coming to raise the risk of a fall damage caused by the difficulty in performing motor functions and by the gait disturbance. Third, the rehabilitation Pilates exercise leads to improving the core muscle strength in older adults, resulting in being capable of expecting the betterment in the balance and the reaction time motor function. And there is a positive impact on the improvement in body imbalance and on the stability in movement involved in the fall prevention, resulting in being able to suggest the possibility of likely contributing to a reduction in a fall risk rate. In conclusion, the rehabilitation Pilates as the elderly exercise program showed effects on the improvement in the body's muscular strength, on the upgrade in a sense of balance, and on the stabilization of core. Thus, it was considered to diminish the risk factors for a fall damage caused by musculoskeletal degeneration and to be capable of preventing a serious disorder of activity due to a chronic senile disease.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.253-258
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• 2011

To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.