• Journal of the Korean Wood Science and Technology
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• v.30 no.2
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• pp.102-107
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• 2002

This study deals with a physical properties of Larch(Larix kaemferi Carr.) treated at temperatures above 100℃. Treatment conditions of this experiment were operated at regular intervals of 20℃ at temperature up to 180℃ for 10, 30, 60 and 90 minutes by using the bomb, respectively. The results of this study were as follows : 1) The density was decreased with increasing the times and temperatures of steaming. 2) It was considered that the steaming treated specimen's higher shrinkage compared to control was due to change of composition and structure in cell wall. 3) The warpage of half edge grain specimen was decreased by high temperature steaming.

• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.60-61
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• 1999

The present study examined optimal level of mulberry leave powder, and the method of bread-making were proposed to utilize mulbery leave powder by investigating rhelogical properties of dough and sensory evaluation of bread. The difference of amino acids compositions in flour brew were also investigated by fermentation of S. cerevisiae or bifidobacteria. As the % of mulberry leave powder increases absorption rate of dough was steadily increased, but stability and R!E ratio if dough were dramatically decreased more than 1% leave respectively. R!E ratio value, which indicates gas retnetion property of dough, was not obtained at the level 5%. Gelatinization temperature and maximum viscosity temperature showed a tentency of decrease, resulting in easier cooking of dough. The delay of temperature cauesd by addition of mulberry leave powder was overcome by two step bread making, that is, modified straight dough method adding flour brew fermented 16hrs by bifidobacteria. The firmness of bread was progressively dreased as the amount of mulbery leave powder increased. The addition of 2% level of mulberry powder to bread showed no significant difference comparing with control in sensery evaluation. Amino acids compositions of Flour brew fermented by bifidobacteria was superior th that by S. cerevisae nutritionally.onally.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• Journal of the Korean Wood Science and Technology
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• v.40 no.1
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• pp.44-52
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• 2012

This study examined the effects of the drying rate, temperature distribution and vapor pressure on the surface checks occurring during the air circulating oven-drying of hollowed short Japanese larch (Larix Kaemferi C.) round posts treated with coating (CO) and vapor-dam (VD). The hollowed round posts could be dried from the green condition to a moisture content of approximately 8% in 72 to 144 hours. The temperature in the hole was higher than that inside of wood for Control and VD specimens, while VD specimen showed opposite distribution. The vapor pressure inside the wood was higher than that in the hole for the CO and VD specimens during hole drying stage. There were few surface checks found in the specimens but the number increased in order the of CO, VD and Control specimens.

• Journal of Bio-Environment Control
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• v.15 no.4
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• pp.352-357
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• 2006

Results of development and activity of roots by rootstock sort of oriental melon were followed; Grafted seedlings had higher root growth than self-roots seedlings and among grafted seedlings, Shintozoa and Elite rootstocks had higher root growth. Grafted seedlings had more xylem exudate, which connects activity of roots, than self-root seedlings. Development of roots and increase of xylem exudate were better in higher temperature. Marketable yield was higher in grafted seedling and quality of fruit was higher in self-root seedling.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.234-240
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• 2008

The optimal conditions for the production of branched dextrin from com starch (CSBD) using branching enzyme (BE) were established by investigating the degree of retrogradation of the gelatinized starch. The physicochemical properties of CSBD prepared using the established process were evaluated. It was found that physicochemical properties of com starch were greatly modified by BE treatment. CSBD had a higher dextrose-equivalent value and water solubility than the corresponding control. On the other hand, the viscosities in gelatinized solution and amylose contents of CSBD were lower than those of the control. A high-performance size-exclusion chromatography/multiangle laser light scattering/retractive index (HPSEC/MALLS/RI) system showed that the average molecular weight of CSBD was lower than that of the control. The pasting viscosities of CSBD were stable during the entire temperature cycle. In general, the BE treatment resulted in the retrogradation during storage being lower for CSBD than for the control.

• The Plant Pathology Journal
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• v.32 no.4
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• pp.290-299
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• 2016

Strawberry bacterial angular leaf spot (ALS) disease, caused by Xanthomonas fragariae has become increasingly problematic in the strawberry agro-industry. ALS causes small angular water-soaked lesions to develop on the abaxial leaf surface. Studies reported optimum temperature conditions for X. fragariae are $20^{\circ}C$ and the pathogen suffers mortality above $32^{\circ}C$. However, at the nursery stage, disease symptoms have been observed under high temperature conditions. In the present study, results showed X. fragariae transmission was via infected maternal plants, precipitation, and sprinkler irrigation systems. Systemic infections were detected using X. fragariae specific primers 245A/B and 295A/B, where 300-bp and 615-bp were respectively amplified. During the nursery stage (from May to August), the pathogen was PCR detected only in maternal plants, but not in soil or irrigation water through the nursery stage. During the cultivation period, from September to March, the pathogen was detected in maternal plants, progeny, and soil, but not in water. Additionally, un-infected plants, when planted with infected plants were positive for X. fragariae via PCR at the late cultivation stage. Chemical control for X. fragariae with oxolinic acid showed 87% control effects against the disease during the nursery period, in contrast to validamycin-A, which exhibited increased efficacy against the disease during the cultivation stage (control effect 95%). To our knowledge, this is the first epidemiological study of X. fragariae in Korean strawberry fields.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.624-631
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• 1996

Effect of fluctuation range and intervals of defrosting temperature on quality of frozen foods stored in a domestic refrigerator equipped with an automatic defrost system was evaluated. As defrost system was operated, temperatures of domestic refrigerators were elevated from $-18^{\circ}C\;to\;-5^{\circ}C\;and\;-15^{\circ}C$, and fluctuation intervals were l6 hrs and 30 hrs, respectively. Quality deterioration such as protein denaturation, vitamin loss, exudate production and changes in appearance of frozen foods was minimized by reducing temperature oscillation during storage. Considerable effects of thermal oscillation on ice crystal sizes were observed for frozen beef tissue and ice cream. TTI (time temperature indicator) system also proved that the temperature control of defrost system in domestic refrigerator can improve the quality of foods during storage.

• Journal of The Korean Society of Agricultural Engineers
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• v.64 no.6
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• pp.65-75
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• 2022

Livestock industry in Korea has been growing rapidly and has reached 23 trillion Korean won in 2021. This study focuses on broiler, which is one of the largest sectors in livestock industry. As the effects of climate change get more serious, primary industry such as livestock industry is fragile to climate change since it directly interacts with nature. Therefore, maintaining suitable rearing environment is important. One of the most frequently used ventilation type for controlling the rearing environment of broiler house, tunnel ventilation, causes frequent air velocity fluctuation which makes maintaining the rearing environment important. By measuring the air temperature, relative humidity and air velocity in various points inside the broiler house, the internal thermal environment uniformity was analyzed according to length, width and zone. The experimental house was found to have dead zone with high air temperature, relative humidity and low air velocity near the end of the inlet and at the end of the broiler house. By using heat stress index to analyze quantitatively, zone with highest heat stress index was found to increase by 7.55% compared to the lowest zone. As a result, to maintain uniform rearing environment inside the broiler house, different factors must be measured and analyzed and used to operate the environmental control facilities.

• Current Research on Agriculture and Life Sciences
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• v.32 no.3
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• pp.131-134
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• 2014

The thermal death kinetics of the Black timber bark beetle, Xylosandrus germanus, was investigated to develop a heat treatment for control of infested wood packing materials used to export goods. To determine the feasibility of microwave irradiation as an alternative control method, laboratory experiments irradiating wooden blocks of Douglas fir ($200{\times}200{\times}250mm$), which were artificially infested with adults, with 2.45 GHz of microwave energy. All (100%) Ambrosia beetle adults were killed by both hot water treatments and microwave irradiation at $52^{\circ}C$ and $58^{\circ}C$, respectively. Probit analyses estimated the internal wood temperature required to produce Probit (0.99) efficacy to be $64.7^{\circ}C$ (95% CI $62.4-69.9^{\circ}C$) at one minute after microwave treatment.