• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.351-355
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• 2002

Volatile compounds of kimchi-flavored steak sauce were isolated using simultaneous steam distillation and solvent extraction methods and identified by matching mass spectrum and retention index (RI) with the reference data. Twenty-three compounds including five aldehydes, four alcohols, four acids, three sulfur-containing compounds, one ketone, and six others were identified, among which the most abundant compound was eugenol. Sulfides such as dimethyl dis- and trisulfides, and acids such as acetic and dodecanoic acids showed strong effects on the kimchi flavor. Aroma extract dilution analysis with three fold dilution factor shown in over the FD value 34 identified 2-butanal, 2-pentylfuran, methyl-2-propenyl disulfide, and 2-furanmethanol. Strong good aroma was detected in the RI range between 1030 and 1357, bad aroma in RI 1561, sweety aroma in RI 2057, clover aroma of eugenol in RI 2122, and rancid flavor in RI 2251.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.973-982
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• 2017

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with $97.1{\pm}2.9{\mu}g/g$ and $40.9{\pm}2.0{\mu}g/g$ in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3578-3585
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• 2012

The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.874-880
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• 2006

The volatile compounds of Zingiber officinale Roscoe were extracted by simultaneous steam distillation and extraction (SDE) method and identified with gas chromatigraphy/mass spectrometer (GC/MS) analysis. Enantiomeric compositions of chiral compounds were determined by multidimensional gas chromatography/mass spectrometer (MDGC/MS). A total of 57 compounds were indentified and quantified, including zingiberene, ${\beta}-sesquiphellandrene$, ${\beta}-bisabolene$, $(E,E)-{\alpha}-farnesene$ and ${\alpha}-curcumene$. Among them, zingiberene (38.41%) was founds as the predominantly abundant component. ${\alpha}-Pinene$ and nerolidol in dried ginger were detected by high enantiomeric purity (>96%) for (S)-form, and ${\beta}-pinene$ was detected only (R)-form. The enantiomeric composition of ${\alpha}-terpineol$ revealed 72.0% for (R)-form, and linalool and 4-terpineol showed mixtures of both enantiomers. (S)-Enantiomer was the major enantiomer of limonene having enatiomeric excess of 17.2%. Hence the enantiomeric composition of these compounds can be used as parameter for authenticty control of Zingiber officinale.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.473-479
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• 2019

The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and $35^{\circ}C$ for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at $35^{\circ}C$ while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at $35^{\circ}C$ after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and $25^{\circ}C$. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and $25^{\circ}C$.

• Journal of Korea Port Economic Association
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• v.25 no.3
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• pp.67-92
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• 2009

A tugboat (tug) is a boat that maneuvers vessels by pushing or towing them. Tugs move vessels that should not move themselves alone, such as ships in a crowded harbor or a narrow canal, or those that cannot move themselves, such as barges, disabled ships, or oil platforms. Tugboats are powerful for their size and strongly built, some are ocean-going. Historically tugboats were the first seagoing vessels to receive steam propulsion, freedom from the restraint of the wind, and capability of going in any direction. As such, they were employed in harbors to assist ships in docking and departure. Towage is in essence a service by one vessel to another vessel for a fixed remuneration. The most common reason for requiring this service is the lack of its own motive power. Conventionally, towage is defined as "the employment of one vessel to expedite the voyage of another, when nothing more is required than the accelerating of her progress". Apart from accelerating vessels, acquiring towage service is a common practice for towing barges, platform of drilling oil, floating ship yards, etc.

• Nuclear Engineering and Technology
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• v.16 no.3
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• pp.141-154
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• 1984

An analysis is presented of key phenomena and scenario which imply some general trends for beyond design-basis-accident in Kori-1 PWR dry containment. The study covers a wide range of severe accident sequences initiated by small break LOCA. The MARCH computer code, with KAERI modifications was used in this analysis. The major emphasis of the paper are two folds, 1) the phenomenologic understanding of severe accident and 2) a study of H2 combustion and debris/ water interactions in a specific small break LOCA for Kori-1 plant. The sensitivity studies for the specific plant data and thermal interaction modelings used in the SASA were performed. The results show that if hydrogen burning does occur at low concentration, the resulting peak pressure does not exceed the design value, while the lower concentration assumption results in repeated burning due to the continuing H$_2$ generation. For debris/water interaction, the particle size has no effect on the magnitude of peak pressure for the amount of water assumed to be in the reactor cavity. But, the occurrence of peak pressure is considerably delayed in case of using the dryout correlation. The peak containment pressure predicted from the hydrogen combustion and steam pressure spite during full core meltdown scenario does not present a severe threat to the containment integrity.

• Nuclear Engineering and Technology
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• v.45 no.4
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• pp.513-522
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• 2013

The ODSCC detected in the TSP position of Ulchin 3&4 SGs are typical ODSCC of Alloy 600MA tubes. The causative chemical environment is formed by concentration of impurities inside the occluded region formed by the tube surface, egg crate strips, and sludge deposit there. Most cracks are detected at or near the line contacts between the tube surface and the egg crate strips. The region of dense crack population, as defined as between $4^{th}$ and $9^{th}$ TSPs, and near the center of hot leg hemisphere plane, coincided well with the region of preferential sludge deposition as defined by thermal hydraulics calculation using SGAP computer code. The cracks developed homogeneously in a wide range of SGs, so that the number of cracks detected each outage increased very rapidly since the first detection in the $8^{th}$ refueling outage. The root cause assessment focused on investigation of the difference in microstructure and manufacturing residual stress in order to reveal the cause of different susceptibilities to ODSCC among identical six units. The manufacturing residual stress as measured by XRD on OD surface and by split tube method indicated that the high residual stress of Alloy 600MA tube played a critical role in developing ODSCC. The level of residual stress showed substantial variations among the six units depending on details of straightening and OD grinding processes. Youngwang 3&4 tubes are less susceptible to ODSCC than U3 and U4 tubes because semi-continuous coarse chromium carbides are formed along the grain boundary of Y3&4 tubes, while there are finer less continuous chromium carbides in U3 and U4. The different carbide morphology is caused by the difference in cooling rate after mill anneal. There is a possibility that high chromium content in the Y3&4 tubes, still within the allowable range of Alloy 600, has made some contribution to the improved resistance to ODSCC. It is anticipated that ODSCC in Y5&6 SGs will be retarded more considerably than U3 SGs since the manufacturing residual stress in Y5&6 tubes is substantially lower than in U3 tubes, while the microstructure is similar with each other.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.387-393
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• 2011

We analyzed the particle size distributions of three commercially available Devarda's alloy (DA) products, tested the nitrate recoveries of each particle size category, and examined the amounts of DA required for 100% recovery by varying $NO_3$-N concentration from 0.5 to 10 mg. We observed that use of DA coarser than 200 mesh resulted in poor analytical recovery (<80%). While the tested alloys were considered to be fine enough (>90% of the particles were less than 100 mesh), the recovery dramatically declined from 80% to 10% in a high concentration range (4 to 10 mg N). Satisfactory recovery was obtained by increasing the amount of finer DA (less than 300 or 450 mesh). However, there was no quantitative relationship between the amount of fine DA and nitrate recovered. Generally, the amount of nitrate reduced per unit DA decreased as the recovery efficiency declined. These results suggest that a sufficient amount of DA must be determined based on particle size distribution, and that treatment of at least two levels of DA and comparison of the subsequent change in nitrate recovery is required for soils containing high levels of nitrate. In addition, further studies are encouraged to account for the observed stoichiometric dis-equivalence of recovered nitrate N per unit mass of DA.