• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.750-756
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• 2014

This study was performed to understand the effect of cultivation periods on the physicochemical characteristics of the starch of five sweetpotato cultivars, cultivated in Muan, Korea. Starch, protein, and ash contents increased with increased cultivation period, whereas amylose content decreased. Rapid viscosity analysis showed that the pasting temperature, peak viscosity, breakdown, setback and final viscosity increased with increased cultivation period. However, trough and final viscosity decreased. Although the onset temperature and peak temperature values increased, the conclusion temperature did not show any consistent patterns by differential scanning calorimetry. X-ray diffraction showed that the starch samples had C-type crystallinity irrespective of the cultivation period and cultivar. The starch granules were dominantly round and oval, or polygonal irrespective the cultivation period. The bigger the particle size was, the longer the cultivation period was.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.292-300
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• 2013

In this study, we examine the palatability and physicochemical properties of rice in the year, when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was normal, and that in 2001. With regard to the crop weather condition during the ripening period in 2001 compared to 2000, the daily range and sunshine hours were higher, but the mean temperature was similar. The rice yield in 2001 was 9.8% higher than that in 2000 due to the increased number of spikelets per panicles and ratio of ripened grain. In terms of chemical traits, protein, Mg, and K contents decreased in 2001 compared to 2000, but amylose content increased. Trough and final viscosity assessed with a Rapid Visco Analyser were significantly higher in 2001 than 2000. The quality of cooked rice was measured through the Toyo Mido Meter Glossiness Value (TGV) instead of a palatability score because a sensory test produces relative comparison values rather than absolute values. The correlation coefficients between the sensory evaluation parameters and the TGV in several rice materials harvested in two years showed a highly significant positive correlation ($r=0.81^{**}-0.89^{**}$, n=27-47). TGV was also significantly higher in 2001 than in 2000. The results suggested that the palatability of cooked rice was good in 2001 with about 10% increase in rice yield compared to normal year in 2000 due to daily temperature range and sunshine hours.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.274-282
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• 2013

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.184-192
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• 2017

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1121-1127
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• 2011

We evaluated the quality characteristics of adzuki bean sediment according to variety. The moisture, crude protein, and crude ash contents of the various adzuki bean varieties were 8.2~11.1, 15.4~20.6 and 3.3~3.6 g/100 g, respectively. The potassium contents of Chilbo-pat (CB) and Hongeon-pat (HE) were 875.1 and 873.1 mg/100 g, respectively. The calcium contents of Jungbu-pat (JB) and Kumsil-pat (KS)were 73.6 and 73.2 mg/100 g, respectively. A high level of magnesium (131.4 mg/100 g) was found in Yeonkeum-pat (YK). The yields of adzuki bean sediment according to variety were no different either wet (188.3~204.7%) or dry (62.1~66.0%). The L-values on sediment of YK and KS were 67.0 and 68.0, respectively; however, the CB L-value was low at 54.0. A high level of a- (6.6) and b-value (12.8) was found in YK; however, the values for CB were much lower at 3.8 and 5.9, respectively. There was no difference in particle-size distribution, water binding capacity, and solubility of adzuki bean sediment according to variety. High levels of peak (3.79 RVU), trough (3.75 RVU), final (7.33 RVU), and setback viscosity (3.54 RVU) were found in JB. The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.731-738
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• 2021

This study investigated the physicochemical properties of rice starch isolated from broken rice using alkaline steeping (AKL) and enzymatic digestion (ENZ) methods. Broken rice starch (BRS) by AKL and ENZ possessed crude protein contents (0.6-1.4%) acceptable to commercial products of native starch and belonged to an intermediate amylose rice starch. AKL-BRS and ENZ-BRS showed a typical A-type crystal packing arrangement with small variations in their relative crystallinity. ENZ-BRS exhibited higher gelatinization onset and peak temperatures, and a narrower gelatinization temperature range than AKL-BRS, indicating that annealing occurred in ENZ-BRS. Lower swelling power and solubility were generally observed in the ENZ-BRS. ENZ-BRS also showed slower viscosity development, higher peak and trough viscosities, and lower breakdown, final, and setback viscosities, compared to those in AKL-BRS. These results are ascribed to the annealing phenomenon in ENZ-BRS. Overall, BRS from cheap broken rice using AKL and ENZ could contribute to the expansion of rice starch utilization in food and non-food industries.

• Journal of Climate Change Research
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• v.1 no.2
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• pp.133-145
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• 2010

This study examined the characteristics of tropical cyclone(TC) activity over the western North Pacific(WNP) in 2009. Twenty-two TCs formed in 2009, which is slightly below normal(1979~2009 average: 25.8) and most of these occurred during the months of July to October. Most TCs in 2009 was formed over the northern Philippines and the eastern part of the WNP and they moved towards the South China Sea and the east of Japan, resulting in less TC affecting the East China Sea and Korea. The TC activity in 2009 is modulated by the large-scale circulations induced by the El $Ni{\tilde{n}}o$ and vigorous convection activity over the WNP. As the general characteristics of El $Ni{\tilde{n}}o$ year, the difference in sea surface temperature between the central Pacific and the eastern Pacific causes an anomalous westerly winds, expanding the WNP monsoon trough farther eastward. Accordingly, TC formation has relatively increased in the east part of the WNP. Active convection activities over the subtropical western Pacific excite a Rossby wave propagating from the South China Sea to mid-latitudes, resulting in an anomalous easterly steering flow in the South China, anomalous northwesterly over the East China Sea and Korea, and anomalous southwesterly over the east of Japan. Summing up, the TCs cannot enter the East China Sea and Korean region and instead they move towards the South China Sea or south-east of Japan. There were no effects of TCs in Korea in 2009. It is anticipated that this study which analyzed unusual TC activity and large-scale circulations in 2009 would help the predictability of TC effects to increase according to climate change in the East Asia.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.32 no.6
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• pp.587-601
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• 2020

The ocean circulation was simulated in the East Sea and Ulleungdo-Dokdo region using ROMS (Regional Ocean Modeling System) model. By adopting the East Sea 3 km model and the HYCOM 9 km data, Ulleungdo 1 km model and Ulleungdo-Dokdo 300 m model were constructed with one-way grid nesting method. During the model development, a correction method was proposed for the distortion of the open boundary data which may be caused by the bathymetry data difference between the mother and child models and the interpolation/extrapolation method. Using this model, a super-high resolution ocean circulation with a horizontal resolution of 300 m near the Ulleungdo and Dokdo region was simulated for year 2018. In spite of applying the same conditions except for the initial and boundary data, the numerical models result indicated significantly different characteristics in the study area. Therefore, these results were compared and verified by using the surface current data estimated by satellites altimeter data and temperature data from NIFS (National Institute of Fisheries Science). They suggest that in general, the improvement of the one-way grid nesting with the HYCOM data on RMSE, Mean Bias, Pattern correlation and Vector correlation is greater in 300 m model than in the 1 km model. However, the nesting results of using East Sea 3 km model showed that simulations of the 1 km model were better than 300 m model. The models better resolved distinct ridge/trough structures of isotherms in the vertical sections of water temperature when using the higher horizontal resolution. Furthermore, Karman vortex street was simulated in Ulleungdo-Dokdo 300 m model due to the terrain effect of th islands that was not shown in the Ulleungdo 1 km model.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.29 no.1
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• pp.14-27
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• 2024

Unlike the shelf sand ridges moribund in motion, nearshore sand ridges are highly mobile, sensitive to changes in ocean environments, thereby becoming of particular interest with respect to morphological changes. About 5 km off the Daesan port, the Jangan Sand Ridge has been undergoing severe subsea morphological change over the past two decades. Understanding the nature of sand ridges is critical to elucidate the causes of morphological changes. In this context, this study aims at understanding the characteristics and distribution patterns of surface sediments of the ridge and its vicinity. For this purpose, 227 sediment samples were acquired using a grab-sampler, the grain sizes being analysed by the sieve-pipette method. In addition, comparison of grain sizes in sediments between 1997 and 2021 was made in order to investigate the 25-years change in sediment composition. Surface sediments along the ridge axis are fine to medium sands with 2-3 phi in mean grain size, whereas, in the trough of ridge, the sediments are composed of gravels and muddy sandy gravels with mean sizes of -2 to -6 phi. Sediments in the crest of the ridge are well-sorted with normal distribution, on the other hand, the basal sediments are poorly-sorted and positively skewed. Along the ridge crest, the sediments are negatively skewed. From 1997 to 2021, the ridge sediments became largely coarser about 0.5 phi. Such coarsening trend in mean grain size can be explained either by elimination of fine sediments during high waves in winter or elimination of fines suspended during sand mining activities in the past. Spatial distribution pattern of surface sediments shows that ca. 30 m thick of the sand ridge itself overlies the thin relict gravels. The strong asymmetry of sand ridge, the exposure of ridge base, and reworked gravel lags suggest that Jangan sand ridge is probably sediment-deficit and hence erosive in nature at present.