• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.340-345
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• 2016

The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

• Journal of Korean Academy of Nursing
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• v.13 no.3
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• pp.106-118
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• 1983

The main purpose of this study is to systematically classify words indicating pain in terms of their ranks in each subclass. This study is a part of developing a Korean Pain Measurement Tool. This study didnot include exploration of each word's dimension such as sensory or affective. Eighty three Korean words tentatively classified in 19 subclasses in previous study were used for this study. At least three to six words were included in each subclass and the words were randomly placed in which each subject indicates their rank of pain degree. One hundred and fifty nursing students and one hundred clinical nurses were requested to indicate the rank of each word. One hundred and sixteen students and eighty three nurses completed the ratings for analysis. The data were collected from June 1983 to July 1983. The data using ordinal scale were analyzed by Friedman ANOVA to test significant difference between rank means. All of pain words indicated significant rank mean difference in all of 19 subclasses. Some of the words were either cancelled or replaced by other words, or rearranged for their ranks. Subclasses of which words were cancelled were 1) Simple stimulating pain, 2) Punctuate pressure, 3) peripheral nerve pain, 4) radiation pain, 5) punishment-related pain, and 6) suffering-related pain. Subclasses of which words were replaced or rearranged were 1) incisive pressure, 2) constrictive pressure, 3) dull pain, 4) tract pain, 5) digestion-related pain and 6) fear-related pain. Four subclasses such as traction pressure, thermal, cavity pressure, and fatigue- elated pain indicated significant differences among rank means in each subclasses and showed no visible overlaps of the ranks among means. Further research is needed using high level measurement of pain degree of each word and more sophisticated analysis of the pain degrees. Three pain words which would be related to chemical stimulation were newly explored and included as a new subclass. Through this study, the total number of subclasses increases from 19 to 20 and the total number of Korean words in the scale decreases from 83 to 80.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• The Korean Journal of Pain
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• v.21 no.2
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• pp.126-130
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• 2008

Background: Females generally have a lower pain and temporal summation threshold than men. However, the results of studies designed to evaluate gender differences in the thresholds of heat pain and the temporal summation have been inconsistent. Newly developed device, CHEPS (Contact Heat Evoked Potential Stimulation) model of PATHWAY, have superiority on its fast rise and return time in temperature. Therefore we investigated gender differences in heat pain and temporal summation threshold. Methods: Forty healthy volunteers (20 males and 20 females) were enrolled in this study. A thermode was applied to the volar side of each volunteer's left forearm and heat pain and the temporal summation threshold was then measured. The heat pain threshold was estimated using the staircase method by starting from $36^{\circ}C$ and then increasing the temperature in $0.5^{\circ}C$ increments. The temporal summation threshold was estimated by applying five successive stimulation of the same temperature starting at $2^{\circ}C$ lower than the heat pain threshold and then increasing the temperature in $0.5^{\circ}C$ increments. Results: The mean heat pain thresholds was found to be $41.63{\pm}1.63^{\circ}C$ for males and $41.60{\pm}1.84^{\circ}C$ for females and the temporal summation thresholds were found to be $40.83{\pm}1.64^{\circ}C$ for males and $40.77{\pm}1.93^{\circ}C$ for females. The differences between males and females were not statistically significant. Conclusions: The result of this study suggested that there are no gender differences in heat pain and temporal summation threshold.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.249-254
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• 2017

The purpose of this study was to investigate the acid tolerance, bile acid tolerance, and fermentation activity of lactic acid bacteria isolated from Kimchi in the presence of hydrolysates of whey protein concentrate. Kimchi isolates DK109, DK119, DK121, DK128, DK211, DK212, and DK215, which were identified as Lactobacillus sp., and L. casei DK128 showed the highest acid and bile acid tolerance. To produce whey hydrolysates, enzymes were added to a 10% (w/v) whey protein concentrate (WPC) solution at 1:50 (w/v, protein). The viabilities of the DK strains were determined in the presence of low pH and bile salts. Then, yogurt was produced via fermentation with L. casei DK128, an isolate from Kimchi, in the presence of the following additives: CPP, WPC, and WPC hydrolysates (WPCH) generated by alcalase (A) or neutrase (N). The produced yogurts were subjected to various analyses, including viable cell counts (CFU/mL), pH, titratable activity, and sensory testing. After 8 h of fermentation, the pH and titratable activity values of all test samples were 4.2 and 0.9, respectively. The viable counts of LAB were $3.49{\times}10^8$, $5.72{\times}10^8$, $7.01{\times}10^8$, and $6.97{\times}10^8$, for the Control, CPP, A, and N samples, respectively. These results suggest that whey proteins have potential as dietary supplements in functional foods and that WPCH could be used in yogurt as a low-cost alternative to CPP.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.216-221
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• 1989

Soaking of soybeans and the subsequent effect on cooking kinetics were investigated by the means of puncture test and shear press with Instron universal testing machine. Soaked soybeans were water cooked at temperatures of $90{\sim}135^{\circ}C$ adjusted with oil bath. Instron puncture force of 0.15kg and shear force of 1.2kg/g-soybean were appeared as the eating soft texture by sensory evaluation. Softening activation energies of yellow soybeans for puncture and shear force were 14,540cal/g-mole and 21,374cal/g-mole. z-values were calculated as $42.1^{\circ}C$ and $37.4^{\circ}C$, respectively.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.572-587
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• 2021

Recently, cultural urban regeneration is emerging as a topic of cultural tourism. This study aims to understand the effect of brand experience on integrity, re-visit intention focus on the case of culture-led urban regeneration visitor. Therefore, in this study, we selected GuCheng, which is a representative successful case of cultural tourism in China, and we surveyed people who had visited ancient China's foetus. The results of path coefficient analysis and hypothesis testing determined that sensory experience, affective experience, intellectual experience positively impacted integrity. And the significant effect of affective experience, intellectual experience has been found on re-visit intention. The moderation effect of nostalgia has been investigated and the results revealed that nostalgia has significant moderation effect among brand experience, integrity and re-visit intention. Our research findings offer insights for GuCheng culture-led urban regeneration. And this study investigated Chinese visitor, which could offer theoretical implication for future study.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.701-702
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• 2021

The purpose of the study was to identify fiber changes induced by electrical stimulation of a certain neural substrate in the rat brain. In the stimulation group, the peripheral nerve was injured and the brain area associated to inhibit sensory information was electrically stimulated. There were sham and sham stimulation groups as controls. Then high-field diffusion tensor imaging (DTI) was acquired. 35 features were taken from the DTI measures from 7 different brain pathways. To compare the efficacy of the classification for 3 animal groups, the linear regression analysis (LDA) and the machine learning technique (MLP) were applied. It was found that the testing accuracy by MLP was about 77%, but that of accuracy by LDA was much higher than MLP. In conclusion, machine learning algorithm could be used to identify and predict the changes of the brain white matter in some situations. The limits of this study will be discussed.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.243-254
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• 2012

The purpose of this study is to rapidly produce a sauce using paprika powder in a short period. The test results of moisture content, pH, salinity, color, texture, reducing sugar, amino-nitrogen, and sensory testing are as follows. The water content of sauce (CON) using paprika powder was 26.31%, whereas 31.58% in SP1, 31.40% in SP2, 30.84% in SP3, and 24.08% in SP4. pH value increased with increasing paprika powder (P<0.001). Salinity ranged from 4.87% to 5.22%, which showed a lower value than that of a former study. In terms of color, SP3 showed the highest L value (28.01), and CON showed the highest a and b values (P<0.001). In textural properties, CON showed the highest hardness of 205.50, whereas SP3 showed the lowest hardness of 106.53. Contrary to the results for hardenss (ED:?) CON showed the lowest adhesiveness which was -704.17, SP3 showed the highest value which was -348.93. SP1, and SP2 showed the highest reducing sugar value (P<0.001), and SP1 and SP4 showed the highest and lowest values of amino-nitrogen, respectively (P<0.001). In the results of sensory tesating, SP2 showed the greatest appearance and flavor, but was not found to be significantly different to any of the others. CON, SP1 and SP2 showed the best texture(P<0.05) and SP2 showed the best interest among them with no significant difference. According to these results, SP2 made with 200g of paprika powder, 150g of soy powder, 600g of grain syrup, 500g of water, and 75g of salt showed the highest sensory interest value and was determined to be the most suitable for making the paprika sauce.