• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1349-1356
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• 1999

Freeze dried products of lactic acid bacteria fermented food prepared from milk or egg white powder(EWP) were stored at $28^{\circ}C.\;5^{\circ}C$ and $-18^{\circ}C$ for 20 weeks. Properties of stored, freeze dried product and viable cell count. pH and organoleptic properties of stored, reconstituted product were investigated. (1) The viable cell count of reconstituted milk or EWP product stored at $5^{\circ}C\;or\;-18^{\circ}C$ was not changed markedly. However, the viable cell count of milk or EWP product stored at $28^{\circ}C$ was reduced during storage and it was changed substantially between 4 weeks and 5 weeks. However, pH of all samples stored at three different temperature was not changed. (2) Color of freeze dried product prepared from EWP became clearly brown at 16 weeks. (3) Appearance of reconstituted milk product stored at $5^{\circ}C\;or\;-18^{\circ}C$ for 20 weeks was not changed. However, homogeneity and solubility of reconstituted milk product stored at $28^{\circ}C$ for 20 weeks were reduced. Taste, odor and texture of reconstituted milk product stored at $28^{\circ}C$ for 20 weeks were markedly changed. (4) Viscosity of reconstituted EWP product stored for 20 weeks was slightly reduced. Solubility of reconstituted EWP product stored at $28^{\circ}C$ for 20 weeks was reduced and its taste and odor were markedly changed. Texture of reconstituted EWP product stored at $28^{\circ}C$ became rough.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.425-430
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• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• Proceedings of the Optical Society of Korea Conference
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• 1990.02a
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• pp.102-111
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• 1990

In this thesis, an optical bidirectional inner-product associative memory model using liquid crystal television is proposed and analyzed theoretically and realized experimentally. The LCTV is used as a SLM(spatial light modulator), which is more practical than conventional SLMs, to produce image vector in terms of computer and CCD camera. Memory and input vectors are recorded into each LCTV through the video input connectors of it by using the image board. Two multi-focus hololenses are constructed in order to perform optical inner-product process. In forward process, the analog values of inner-products are measured by photodetectors and are converted to digital values which are enable to control the weighting values of the stored vectors by changing the gray levels of the pixels of the LCTV. In backward process, changed stored vectors are used to produce output image vector which is used again for input vector after thresholding. After some iterations, one of the stored vectors is retrieved which is most similar to input vector in other words, has the nearest hamming distance. The experimental results show that the proposed inner-product associative memory model can be realized optically and coincide well with the computer simulation.

• Korean Journal of Computational Design and Engineering
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• v.10 no.2
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• pp.97-106
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• 2005

W3C has developed the RDF standard for utilizing ontology in Web applications. This paper presents extracting, storing, and applying ontology on product data. The design and tooling information included in STEP-NC files is focused as an example. By analyzing the relationship among the product data, the RDF schema is designed first. Based on the schema ontology if extracted and stored in XML files. As an application of the stored ontology, we can reconfigure the sitemap of product data repositories. In this example, the users can select the view that he or she is interested in (e.g. product, tool, person). With such various views of an product data repository, the users can access the specific data more effectively.

• Proceedings of the Optical Society of Korea Conference
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• 1989.02a
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• pp.89-94
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• 1989

In this paper, we propose a hybrid optical/digital version of the associative memory which improve hardware efficiency and increase convergence rates. Multifocus hololens are used as space-varient optical element for performing inner product and summation function. The real-time input and the stored states of memory matrix is formated using LCTV. One method of adaptively changing the weights of stored vectors during each iteration is implemented electronically. A design for a optical implementation scheme is discussed and the proposed architecture is demonstrated the ability of retrieving with computer simmulation.

• Food Science and Preservation
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• v.10 no.3
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• pp.401-405
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• 2003

The antibiotic and antioxidant effect of botanical antimicrobial agent-citrus product(BAAC) prepared from citrus fruits were investigated by using fishmeats made from pollack and ascidian fillet. We inoculated Salmonella typhi into fishmeats that were aferwards treated with BAAC varying the concentration level (50-500ppm) including the control not-treated with BAAC. While specimens were stored at 5$^{\circ}C$ for designated period, we measured changes of total number of bacteria, peroxide level and textural properties. In addition, we performed organoleptic examination, focusing on appearance, texture and odor for fishmeats treated with BAAC and stored for designated period. For pollack and ascidian fishmeats, the initial total number of bacteria were 3.7${\times}$l0$^4$CFU/g and 7.5${\times}$l0$^4$CFU/g, respectively. After they were treated with 250 ppm of BAAC solution and stored for 5 days at 5$^{\circ}C$, the figures reduced to 2.5${\times}$l0CFU/g and 8.4${\times}$10CFU/g. No bacteria were found in fishmeats treated with above 500 ppm of BAAC, which remarkably proved antibiotic effect of BAAC solution. Furthermore, all the BAAC-treated specimens exhibited notable antioxidant effect. Fishmeats which were previously treated with 500 ppm of BAAC solution and stored for 30 days at 5$^{\circ}C$, showed the lower peroxide level of 16.5 meq/kg than 68.9 meq/kg in the control of pollack and 21.2 meq/kg than 80.7 meq/kg in the control of ascidian. In the results of texture and organoleptic evaluation we could also observe good effects of BAAC on maintaining the freshness of fisher products.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.753-757
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• 2003

The quality characteristics of the traditional Korean snack Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67％ and 10.83％, respectively. The water content in the sample stored at 20$^{\circ}C$ changed slightly, but that of the sample stored at 60$^{\circ}C$ showed larger changes from 9.33 ％ to 4.33％. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60$^{\circ}C$ for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60$^{\circ}C$ had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20$^{\circ}C$ increased slightly, while that of the sample stored at 60$^{\circ}C$ showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.

• The Korean Journal of Pesticide Science
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• v.6 no.2
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• pp.51-57
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• 2002

Cyanogenic glycosides are secondary plant metabolites that are known as plant defense chemicals. They are found in cassava, bamboo, flax, and other plants. In this paper, the role of cyanogenic glycosides, their characteristics, and their interactions with insects are discussed. Previous and current research in our laboratory found that several natural and synthetic cyanohydrins were effective against stored-product insects as fumigants. Due to their insecticidal activity to insects, cyanohydrins can be used as an alternative fumigant and also as soil fumigants. Risk assessment, however, should be done to account for possible environmental problems, non-target wildlife effects, and human health effects.

• Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.231-235
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• 2010

The effects of various natural antioxidant sources on oxidation of olive flounder (Paralichthys olivaceus) and fish diet during storage was determined. Juvenile fish were distributed among 18 flow-through tanks (40 fish per tank). Six experimental diets were prepared in triplicate: control (CT), antitox (AT), green tea extract (GE), fig extract (FE), Haeroc product (HP) and by-product of green tea (BG). The experimental diets were stored at two temperatures: room temperature ($26.8^{\circ}C$) for 14 days and frozen ($-30^{\circ}C$) for 16 weeks. Thirty fish were sampled from each tank at the end of the 8-week feeding trial. Whole bodies of fish were homogenized and stored in a home freezer ($-9.6^{\circ}C$) for 24 weeks. Acid values (AVs) and peroxide values (POVs) of the diets and frozen fish during storage were monitored. AVs of the experimental diets tended to increase with the storage period except for that of the HP diet at room temperature. POVs from FE, CT, and BG diets peaked at day 7 and then decreased through the remainder of the experiment. AVs of the experimental diets and fish increased with time at $-30^{\circ}C$ and $-9.6^{\circ}C$. Results of this study show that by-products of green tea and Haeroc product seem to have potential as antioxidants in fish feed to inhibit oxidation of both the feed and fish during storage.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.