• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.404-412
• /
• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Korean Journal of Breeding Science
• /
• v.40 no.2
• /
• pp.153-158
• /
• 2008

"Baegjoong", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Keumkang"/"Olgeuru" during 1996. "Baegjoong" was evaluated as "Iksan307" in Advanced Yield Trial Test in 2004. It was tested in the regional yield trial test between 2005 and 2007. "Baegjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Baegjoong" were similar to "Keumkang". Culm and spike length of "Baegjoong" were 77 cm and 7.5 cm, similar to "Keumkang". "Baegjoong" had lower test weight (802 g) and lower 1,000-grain weight (39.8 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Baegjoong" showed moderate to pre-harvest sprouting (23.9%) although "Keumkang" is susceptible to pre-harvest sprouting (38.9%). "Baegjoong" had similar flour yield (72.4%) and ash content (0.41%) to "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.8%) and SDS-sedimentation volume (35.3 ml) and shorter mixograph mixing time (3.8 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Baegjoong" were similar to "Keumkang". "Baegjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Baegjoong" in the regional adaptation yield trial was $5.88\;MT\;ha^{-1}$ in upland and 5.35 MT ha-1 in paddy field, which was 13% and 17% higher than those of "Keumkang" ($5.21\;MT\;ha^{-1}$ and $4.58\;MT\;ha^{-1}$, respectively). "Baegjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.24 no.1
• /
• pp.13-34
• /
• 2022

Soil moisture data have been collected at 11 agrometeorological stations operated by The Korea Meteorological Administration (KMA). This study aimed to verify the accuracy of soil moisture data of KMA and develop a correction formula to be applied to improve their quality. The soil of the observation field was sampled to analyze its physical properties that affect soil water content. Soil texture was classified to be sandy loam and loamy sand at most sites. The bulk density of the soil samples was about 1.5 g/cm³ on average. The content of silt and clay was also closely related to bulk density and water holding capacity. The EnviroSCAN model, which was used as a reference sensor, was calibrated using the self-manufactured "reference soil moisture observation system". Comparison between the calibrated reference sensor and the field sensor of KMA was conducted at least three times at each of the 11 sites. Overall, the trend of fluctuations over time in the measured values of the two sensors appeared similar. Still, there were sites where the latter had relatively lower soil moisture values than the former. A linear correction formula was derived for each site and depth using the range and average of the observed data for the given period. This correction formula resulted in an improvement in agreement between sensor values at the Suwon site. In addition, the detailed approach was developed to estimate the correction value for the period in which a correction formula was not calculated. In summary, the correction of soil moisture data at a regular time interval, e.g., twice a year, would be recommended for all observation sites to improve the quality of soil moisture observation data.

• The Journal of Engineering Geology
• /
• v.33 no.1
• /
• pp.85-103
• /
• 2023

The in-situ remediation of a solidified stratum containing a large amount of fine-texture material like clay or organic matter in contaminated soil faces limitations such as increased remediation cost resulting from decreased purification efficiency. Even if the soil conditions are good, remediation generally requires a long time to complete because of non-uniform soil properties and low permeability. This study assessed the remediation effect and evaluated the field applicability of a methodology that combines pneumatic fracturing, vacuum extraction, and plasma blasting (the PPV method) to improve the limitations facing existing underground remediation methods. For comparison, underground remediation was performed over 80 days using the experimental PPV method and chemical oxidation (the control method). The control group showed no decrease in the degree of contamination due to the poor delivery of the soil remediation agent, whereas the PPV method clearly reduced the degree of contamination during the remediation period. Remediation effect, as assessed by the reduction of the highest TPH (Total Petroleum Hydrocarbons) concentration by distance from the injection well, was uncleared in the control group, whereas the PPV method showed a remediation effect of 62.6% within a 1 m radius of the injection well radius, 90.1% within 1.1~2.0 m, and 92.1% within 2.1~3.0 m. When evaluating the remediation efficiency by considering the average rate of TPH concentration reduction by distance from the injection well, the control group was not clear; in contrast, the PPV method showed 53.6% remediation effect within 1 m of the injection well, 82.4% within 1.1~2.0 m, and 68.7% within 2.1~3.0 m. Both ways of considering purification efficiency (based on changes in TPH maximum and average contamination concentration) found the PPV method to increase the remediation effect by 149.0~184.8% compared with the control group; its average increase in remediation effect was ~167%. The time taken to reduce contamination by 80% of the initial concentration was evaluated by deriving a correlation equation through analysis of the TPH concentration: the PPV method could reduce the purification time by 184.4% compared with chemical oxidation. However, the present evaluation of a single site cannot be equally applied to all strata, so additional research is necessary to explore more clearly the proposed method's effect.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.3
• /
• pp.195-205
• /
• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.6
• /
• pp.551-561
• /
• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.279-287
• /
• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Cartoon and Animation Studies
• /
• s.39
• /
• pp.215-231
• /
• 2015

The Cultural Revolution in the history of Chinese animation hinder the development of the initial animation, and after a negative assessment instrument provided the cause is to become sluggish growth of the Chinese animation. So this time animation are things that are the subject of academic research studies or analysis has been depreciating almost uniformly without evaluation. However, of all the cultural and artistic creation it is developing in its own specific historical conditions and has the aesthetic results. This paper puts the primary purpose is to hold in consideration the aesthetic principles that led to cultural and artistic creativity and objective perspective the achievements the Chinese animation of the time period of the Cultural Revolution. Cultural Revolution is avoided to the previous period in accordance with the socialist ideology of Mao Ze-dong(毛澤東) sikindaneun highlight the culture of the proletariat and placed our goal to create a new class culture. Therefore, cultural and artistic creation of this period is often inconsistent with this part of our aesthetic principles generally accepted character has a non- elitist and anti properties. Best drama is a creative one hand as a model to implement the principles of aesthetics, art and culture Cultural Revolution period kkophimyeo reference for understanding the aesthetic principles that animated the Chinese Cultural Revolution period of orientation. This paper has San Tu Chu(三突出), Hong Guang Liang(紅光亮), and Gao Da Quan(高大全) at the time of the Cultural Revolution aesthetic principles are reflected in how the concrete work, the Cultural Revolution when the animation is how to accommodate these aesthetic principles and placed emphasis on comparative studies on best pole and correlation of the Cultural Revolution when the Chinese animation to ensure that adaptation in own way. First, after analyzing whether the aesthetic principles of focusing on the similarities of the best pole time of the Cultural Revolution and China, and how to implement animation in the works, these aesthetic principles according to the analysis of positive and negative influence on the creation of Chinese animation It was described as neutral. The detailed analysis and comparative study courses were trying to access in two significant aspects of the characters and scenes directing. In terms of character animation of the Cultural Revolution in China when a young boy or girl, emphasis should emphasize the health tinged with red lips and cheek blush to highlight the desired Gong Nong Bing(工農兵) shape as the main character and smooth texture and sophisticated highlights the glittering feeling to the touch, it was confirmed focused hayeoteum to implement the principle of 'Hong Guang Liang', highlighting the brilliant colors with a clean, bright colors. Highlighting a number of protagoniste compared to the antagonist in the animated scene of the Cultural Revolution a few times in terms of production and, among a number of protagoniste also emphasizes the outstanding hero figure, "yet three outstanding heroes heroic figures also emphasize the leading figures among the the director of the extrusion step-by-step approach "('San Tu Chu')was used. In addition, the hero figure is generally high and low angle by directing a large and perfect aesthetic appearance was to faithfully implement the principle of 'high-charged'('Gao Da Quan').

• The Korean Journal of Food And Nutrition
• /
• v.24 no.3
• /
• pp.367-375
• /
• 2011

For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from $10^9\;cfu/m{\ell}$ in the control to $3.8{\times}10^9\;cfu/m{\ell}$ in sample E, and the number of yeast increased from $6.1{\times}10^7\;cfu/m{\ell}$ in the control to $1.65{\times}10^8\;cfu/m{\ell}$ in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at $0.38mg/m{\ell}$ and sample E contained $0.64mg/m{\ell}$. Histidine was also low in the control at $0.42mg/m{\ell}$ and sample E contained $0.65mg/m{\ell}$. On the other hand, glutamic acid was highest at $4.13mg/m{\ell}$ in the control whereas sample E had $6.96mg/m{\ell}$. Proline was also high in the control at $1.71mg/m{\ell}$ in control, but E contained $2.80mg/m{\ell}$. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from $12,661{\mu}g/100m{\ell}$ in the control to $37,140{\mu}g/m{\ell}$ in sample E. Butyric acid was not detected in the control and was measured as $1,950{\mu}g/100m{\ell}$ in sample E. Caproic acid content was $177{\mu}g/100m{\ell}$ in the control and $812{\mu}g/100m{\ell}$ in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as $22{\mu}g/100m{\ell}$, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1,042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1,535.12 ppm, 1,336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1,001.57 ppm in sample E. The content of K was increased from 1,266.39 ppm in the control to 2,613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.

• Korean Journal of Agricultural Science
• /
• v.7 no.2
• /
• pp.87-102
• /
• 1980

In order to investigate the utilization probability of two years old laying hen for W.L. and R.I.R. breeds, carcass weight and percentage were examined and dried old chicken meat products were manufactured for experiments. The results obtained are as follows. 1. Average living body weight were 1,635.40g for the W.L. breeds and 2,289.29g for the R.I.R. breeds and percentage carcass and lean meat for the W.L. were 58.73% and 43.95%, for the R.I.R. 60.34%, 41.98%, respectively. 2. In constitution percentage of carcass on different parts for W.L. and R.I.R. breeds, head were 4.13% and 3.94%, wing 9.97% and 8.62%, breast 32.54% and 20.94%, back 11.35% and 9.75%, thigh 30.75% and 31.34%, hypordermic fat 11.37% and 17.34%, respectively. 3. In constitution percentage of lean meat on different parts for W.L. and R.I.R. breeds, head were 4.03% and 3.95%, wing 9.47% and 9.79%, breast 39.37% and 38.14%, back 11.24% and 9.40%, thigh 36.16% and 38.74%, respectively. 4. In chemical composition of old chicken meat for W.L. breed, moisture was 68.18%, crude protein 22.80%, crude fat 2.70%, extract 5.15% and crude ash 1.18% and for R.I.R. breed, moisture was 68.04%, crude protein 22.18%, crude fat 3.13%, extract 5.45% and crude ash 1.21%. 5. Weight loss in steaming for W.L. at $121^{\circ}C$ for 30min., 60min., and 90min. were 54.91, 56.43 and 58.42%, respectively, and for R.I.R. were 45.23, 47.68 and 49.68%, respectively. 6. The yield of old chicken meat product per a hen were 253.01g for W.L. and 368.64g for R.I.R., the ratio for fresh meat weight and for carcass weight were 35.47% and 26.34% for W.L. breed and 38.25 and 26.83% for R.I.R. breed. 7. In chemical composition of old chicken meat product for W.L., moisture was 16.69%, crude protein 66.16%, crude fat 12.81%, crude ash 4.35%, and R.I.R., moisture 16.11%, crude protein 65.95%, crude fat 13.78% and crude ash 4.57%. 8. To investigate the physical properties which was main factor affecting the product quality, tensile strength, tear strength and elongation rate were measured. The adhesive force of the product made under pressure of $70kg/cm^2$ was similar to those of chipo which was the control product. 9. When measured the color of each protein product, lightness of the product pressed at $70kg/cm^2$ was better than that at $35kg/cm^2$, and the lightness of breast muscle product at $70kg/cm^2$ and chipo was not significant as 16.7% and 16.4%, respectively. Dominant wavelength of product pressed at $70kg/cm^2$ was very similar to chipo which was yellowish orange. 10. In the results of sensory evaluation test containing taste, color, chewing texture and oder of the meat product, when index of chipo as control product was 100, index of breast meat product was higher than that as 118.4, but miscellaneous product was 99.7 and thigh product was 96.2. 11. Summing up the results written above, the meat product utilizing two years old laying hen was compared favorably with its similar food such as chipo on the point of nutrition and physical properties as high protein food, therefore, it was thought that industrialization must be highly appropriate.