• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.350-358
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• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.627-631
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• 2005

Deodorized soybean oils(DSO) were obtained to 2 types. Sample 1 was carried out a general refining process, which was degumming-alkali refining-bleaching-deodorizing. Sample 2 and 3 were not general refining process, its were carried out only both decantation of insoluble impurities and batch type deodorizing(BTD). At this time, BTD was composed of 3 stages, operating differences were vacuum degree, maximum temperature, stripping steam and retention time etc. DSO obtained were appeared original physicochemical characteristics. Sample 1 had acid value 0.034, Lovibond color, 9.1Y/0.9R, peroxide value 0 and thin yellow color's soybean oil. But sample 2 had acid value, 0.078, Lovibond color, 65.0Y/18.39R/4.2B/0.1N, peroxide value, 0.7 and bright green color's soybean oil. Sample 3 had acid value, 0.072, Lovibond color, 37.3Y/3.8R/0.1B/0.1N, peroxide value 1.6 and dark brown color's soybean oil. These colorful DSO were expects as raw-materials of various seasoning oils as like pine needle and/or perilla leaf seasoning oil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.206-211
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• 2002

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4$\pm$1$\^{C}$. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.743-749
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• 2016

We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at $97^{\circ}C$ for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, pH, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-N, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and ${\Delta}E$ values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products.

• Journal of Digital Convergence
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• v.18 no.8
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• pp.85-95
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• 2020

It is a newly defined concept of digital sex crimes as the sex crime pattern in Korea is integrated with digital technology. After examining the current status and response of digital sex crimes in Korea, legal and institutional gaps are identified.It is also aimed at drawing up appropriate responses to domestic situations compared to cases in major foreign countries. This study adopted the mode of literature research.It used related data from government agencies, various statistics and survey data, seminar data organized by the National Assembly office, women's organizations, and research reports. The ultimate goal is to derive the problem situation by analyzing the current system.The results of this study are to discuss digital sex crimes that are being expanded and reproduced by the development of digital media. It also points out that the legal vacuum caused by the law's failure to keep up with the law needs to be continued.Our conclusion is that we should actively accept best practices from abroad. In addition, it is necessary to create a community value in which all members of society become "monitors" in the recognition that they may be perpetrators or victims.

• The Bulletin of The Korean Astronomical Society
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• v.39 no.1
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• pp.52.2-52.2
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• 2014

The Immersion Grating Infrared Spectrometer (IGRINS) is an unprecedentedly minimized infrared cross-dispersed echelle spectrograph with a high-resolution and high-sensitivity optical performance. A silicon immersion grating features the instrument for the first time in this field. IGRINS will cover the entire portion of the wavelength range between 1.45 and $2.45{\mu}m$ accessible from the ground in a single exposure with spectral resolution of 40,000. Individual volume phase holographic (VPH) gratings serve as cross-dispersing elements for separate spectrograph arms covering the H and K bands. On the 2.7m Harlan J. Smith telescope at the McDonald Observatory, the slit size is $1^{\prime\prime}{\times}15^{\prime\prime}$. IGRINS has a $0.27^{\prime\prime}$ pixel-1 plate scale on a $2048{\times}2048$ pixel Teledyne Scientific & Imaging HAWAII-2RG detector with SIDECAR ASIC cryogenic controller. The instrument includes four subsystems; a calibration unit, an input relay optics module, a slit-viewing camera, and nearly identical H and K spectrograph modules. The use of a silicon immersion grating and a compact white pupil design allows the spectrograph collimated beam size to be 25mm, which permits the entire cryogenic system to be contained in a moderately sized rectangular vacuum chamber. The fabrication and assembly of the optical and mechanical hardware components were completed in 2013. In this presentation, we describe the major design characteristics of the instrument and the early performance estimated from the first light commissioning at the McDonald Observatory.

• Korean Chemical Engineering Research
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• v.49 no.6
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• pp.816-822
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• 2011

Pervaporation is known to be a low energy consumption process since it needs only an electric power to maintain the permeate side in vacuum. Also, the pervaporation is an environmentally clean technology because it does not use the third material such as an entrainer for either an azeotropic distillation or an extractive distillation. In this study, Silicalite-1 particles are hydrothermally synthesized and polydimethylsiloxane(PDMS)-zeolite composite membranes are prepared with a mixture of synthesized Silicalite-1 particles and PDMS-polymer. They are used to separate n-butanol from its aqueous solution. Pervaporation characteristics such as a permeation flux and a separation factor are investigated as a function of the feed concentration and the weight % of Silicalite-1 particles in the membrane. A 1,000 $cm^3$ aqueous solution containing butanol of low mole fraction such as order of 0.001 was used as a feed to the membrane cell while the pressure of the permeation side was kept about 0.2~0.3 torr. When the butanol concentration in the feed solution was 0.015 mole fraction, the flux of n-butanol significantly increased from 14.5 g/ $m^2$/hr to 186.3 g/$m^2$/hr as the Silicalite-1 content increased from 0 wt% to 10 wt%, indicating that the Silicalite-1 molecular sieve improved the membrane permselectivity from 4.8 to 11.8 due to its unique crystalline microporous structure and its strong hydrophobicity. Consequently, the concentration of n-butanol in the permeate substantially increased from 0.07 to 0.15 mole fraction. This composite membrane could be potentially appliable for separation of n-butanol from insitu fermentation broth where n-butanol is produced at a fairly low concentration of 0.015 mole fraction.

• Clean Technology
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• v.20 no.1
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• pp.13-21
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• 2014

Because of the water scarcity caused by the increase of salinity in the underground water, seawater desalination stands out as one of the most promising solution. As there are so much energy costs in operating desalination plants, new hybrid process which is more effective should be researched. A geothermal VMD (vacuum membrane distillation) hybrid process is a competitive alternative for seawater desalination. Because geothermal energy has significant characteristics of high capacity factor to operate the power plant at full capacity for 24 hour per day, it can be a priority heat source of VMD superior to any other renewable energies such as solar and wind power. In this study, we design a geothermal VMD hybrid process, analyze it economically and finally compare the result with a case of conventional VMD process. Geothermal VMD hybrid process generates $23,822,409 of NPV (net present value) more than the conventional VMD process in case of 5% discount rate. The break-even point between these processes is 5.36 year. Sensitivity analysis indicates that steam cost is the most decisive influence variable to the economic outcome.