• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.568-573
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• 2004

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.5 no.4
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• pp.335-345
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• 2000

Physical and acoustic properties of the Southeastern Yellow Sea Mud (SEYSM) of Korea were studied by using 10 piston cores. The data were also compared with mudbelt sediments in the South Sea and the East Sea (southeastern inner shelf) of Korea. The sediments were mainly composed of homogeneous silt. Sandy mud and mud were minor components. The major source of sediment in the study area is probably the Keum River. Finegrained sediments discharged from the river are transported southward by coastal current, resulting in a gradual southward increase in porosity and a decrease in wet bulk density and sound velocity. The mean grain size especially appears to be the most important variable to determine the physical properties and velocity. The variations of physical properties with burial depth are dependent more strongly on sediment texture (especially, silt content) than compaction and/or consolidation. Correlations between the physical properties and the sediment texture show slight deviations from those of the East Sea and the South Sea of Korea in spite of similar pattern within the limiting values. This is probably due to the differences in silt contents, sedimentary environments, mineral compositions, and gas contents.

• Journal of Environmental Science International
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• v.21 no.11
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• pp.1389-1394
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• 2012

This study was carried out to evaluate the physicochemical properties of topsoil from forest development area. The results of physicochemical properties of topsoil from forest development area shown on the average loamy sand~sandy clay loam in soil texture, 5.3~7.1 in pH, 0.02~0.18 dS/m in EC, 0.7~1.8% in OM, 0.03~0.11% in T-N, 11~15 $cmol^+/kg$ in CEC, 0.02~0.04 $cmol^+/kg$ in $K^+$, 4.51~8.18 $cmol^+/kg$ in $Ca^{2+}$, 0.93~2.77 $cmol^+/kg$ in $Mg^{2+}$, 6~49 mg/kg in available phosphate. And the results of physicochemical properties of topsoil from forest non-development area shown on the average sandy loam~sandy clay loam in soil texture, 4.4~5.3 in pH, 0.03~0.05 dS/m in EC, 3.1~4.6% in OM, 0.13~0.23% in T-N, 14~18 $cmol^+/kg$ in CEC, 0.02~0.04 $cmol^+/kg$ in $K^+$, 0.78~3.82 $cmol^+/kg$ in $Ca^{2+}$, 0.29~1.31 $cmol^+/kg$ in $Mg^{2+}$, 3~31 mg/kg in Av. $P_2O_5$. On the other hand, forest development area of topsoil sand content higher than 8~18% sand content than the forest non-development area. This trend is thought to be the absence of topsoil management development projects. Consequently, the results suggested a high potential of recycling of the topsoil from forest non-development area for planting soil. Therefore, in construction of the conservation and management of topsoil from forest non-development area is very important.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Ecology and Resilient Infrastructure
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• v.4 no.4
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• pp.193-199
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• 2017

In this study, changes of soil properties including soil texture, specific surface area, organic matter content, pH, cation exchange capacity and exchangeable cations content were investigated in response to strong acid or base accident. The properties changed significantly when the soil reacted with 10 M HCl or 1 M NaOH (i.e., when one gram of soil received 50 and 5 mmol of HCl or NaOH), respectively. When the soil reacted with 10 M HCl or 1 M NaOH solution, soil texture changed from sandy loam to loamy sand and specific surface areas decreased from $5.84m^2/g$ to 4.85 and $1.92m^2/g$, respectively. The soil organic matter content was reduced from 3.23% to 0.96 and 0.44%, and the soil pH changed from 5.05 to 2.35 and 10.65, respectively. The cation exchange capacity decreased from 10.27 cmol/kg to 4.52 and 5.60 cmol/kg, respectively. Especially, high concentrations of $Al^{3+}$ or $Na^+$ were observed in acidic or basic spills, respectively, which is likely to cause toxicity to terrestrial organisms. The results suggest that restoration of soil properties, as well as soil remediation, needs to be carried out to maintain the soil function in chemical spill sites.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Food Science and Preservation
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• v.20 no.6
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• pp.805-809
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• 2013

This study was carried out to investigate the effects and characteristics of sausages with red yeast rice added, particularly the Monascus purpureus KFRI 1134 strains, and to decide the optimal quantity of red yeast rice used. The additional rate of red yeast rice which has been used as a material for reducing nitrite, a coupler in meat products were 0, 1, 3, and 5% (w/w). In terms of the effects of the red yeast rice on the color, texture properties, and sensory characteristics of the sausages, the optimal temperature at which color stability was shown was below $100^{\circ}C$, and the addition of 1% red yeast rice resulted in a distinctly attractive color and increasingly improved the red color in the UV-visual Spectrophotometer analysis. However, the addition of over 1% (w/w) resulted in an unattractive color. The red colors also had strong heat stability. The texture properties and taste of the sausages were not affected by the red yeast rice.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• Journal of the Korean Society for Heat Treatment
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• v.31 no.6
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• pp.269-274
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• 2018

Grain-oriented electrical steel sheets are mainly used as core materials for transformers and motors. They should have excellent magnetic properties such as low core loss, high magnetic flux density and high permeability. In order to improve the magnetic properties of the electrical steel sheet, it is important to form Goss oriented grains with a very strong {110}<001> orientation. Recently, efforts have been made to develop Goss grains by controlling processes such as hot rolling, cold rolling, and primary and secondary recrystallization. In this study, the sheets containing 3.2 and 3.4wt.% Si were used, which were rolled with 1 and 10 passes with total thickness reduction of 89%. Heating was carried out for primary recrystallization with different heating rates of $25^{\circ}C/s$ and $24^{\circ}C/min$ until $720^{\circ}C$. The behavior of Goss-, {411}<148>-, and {111}<112>-oriented grains were analyzed using X-ray diffraction(XRD) and electron back-scatter diffraction(EBSD) analysis. The area fraction of Goss-oriented grains increased with the number of rolling passes during cold rolling; however, after the primary recrystallization, the area fraction of the Goss grains was higher and exact Goss grains were found in the specimens subjected to rapid heating after one rolling pass.