• KSBB Journal
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• v.23 no.5
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• pp.375-380
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• 2008

We made an experiment of keeping extension of raw and semi-dried flounder (Pleuronectes herzensteini). Effect of with(WG) or without gill (OG), drying degree (20% drying：20D, 40% drying：40D) and storage temperature (5 and $10^{\circ}C$) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was $0.3{\sim}0.5$ log cycle lower than that of WG-treated flounder and also, number of coliform (CF) and E. coli (CO) in OG were lower compared with WG. Number of TA,. Especially, the TA was $0.42{\sim}1.20$ log cycle lower compared with raw flounder. The TA of the raw flounder stored at $5^{\circ}C$ compared to $10^{\circ}C$ was $0.6{\sim}1.3$ log cycle lower. The growth of total aerobacter, coliform (and E. coli separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. But the growth of TA in the raw and 20% dried flounder was 1.5 log cycle inhibited by 0.1% CA, and the growth of CF and CO were also slightly inhibited. We did value raw sample that treated CA 0D and 20D, and did vaccum packaging at the $10^{\circ}C$ for 10 days, Sensory quality such as appearance, freshness, and texture and overall acceptability after cooking of the 0.1% CA-treated raw and 20% dried flounder were evaluated from good to very good, while CA non-treated products were evaluated to moderate.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.840-846
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• 2005

This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

• Journal of Korean Society of Environmental Engineers
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• v.32 no.1
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• pp.69-78
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• 2010

In order to investigate the degree of household dust contamination, 48 samples of household dust (24 from urban area and 24 from rural area) in Daegu city were collected in vacuum cleaner during January to February 2009. Samples were sieved below 100 ${\mu}m$, and 14 elements (Al, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, V, Zn) were analyzed using ICP after acid extraction. Results obtained from the source assessment of trace elements using enrichment factor showed that Ca, Fe, K, Mg, Mn, Na, and V were influenced by natural sources such as weathered rock and resuspended soil, while Cd, Cr, Cu, Ni, Pb and Zn were influenced by anthropogenic sources such as fuel combustion and waste incineration. Concentrations were remarkably higher in components from natural sources than in components from urban anthropogenic sources. Household dust in urban area was more affected by anthropogenic sources compared with that of rural area. Pollution index of heavy metals revealed that urban area was 1.8 times more contaminated with heavy metal components than rural area. The correlation analysis among trace elements indicated that components were correlated with natural sources-natural sources (Al-Mg, Al-Mn, Fe-Mn) and natural sources-anthropogenic sources (Al-V, Fe-Cr, V-Mn) in both urban area and rural area. Trace element components of rural area were more correlated than those of urban area. Houses that use oil for heating fuel had relatively higher contents of heavy metals rather than those using gas or electricity for heating fuel. Houses with children also had higher contents of heavy metals. In addition, the age of houses was found to influence the heavy metal levels in household dusts, with older houses (>10years) having higher concentrations than newer houses (<10years) and houses located near the major road (<10 m) were found to have relatively higher heavy metal levels in household dust.

• Food Science and Preservation
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• v.15 no.2
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• pp.174-184
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• 2008

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji ($57{\sim}62%$), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet ($10{\sim}30%$), and water ($7{\sim}12%$). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at $121^{\circ}C$. The fermentation and storage was conducted for 60 days at $25^{\circ}C$ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged $400{\sim}470mg%$ by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and ${\beta}$-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color $L^*$ value of DFO during fermentation and storage maintained higher values than GD, but $a^*$ value revealed lower pattern. Total free amino acids of DFO was ranged $1,918{\sim}2,290mg%$ which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with $20{\sim}30%$ of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

• Korean Journal of Acupuncture
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• v.30 no.4
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• pp.252-263
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• 2013

Objectives : Skin color deformation by cupping has been widely used as a diagnostic parameter in Traditional Korean Medicine(TKM). Skin color deformation such as ecchymoses and purpura is induced by local vacuum in a suction cup. Since existing studies have relied on a visual diagnostic method, there is a need to use the quantitative measurement method. Methods : We conducted an analysis of cross-polarization photographic images to assess the changes in skin color deformation. The skin color variation was analyzed using $L^*a^*b^*$ space and the skin erythema index(E.I.). The meridian theory in TKM indicates that the condition of primary internal organs is closely related to the skin color deformation at special acupoints. Before conducting these studies, it is necessary to evaluate whether or not skin color deformation is influenced by muscle condition. Hence, we applied cupping at BL13, BL15, BL18, BL20 and BL23 at Bladder Meridian(BL) and measured blood lactate at every acupoint. Results : We confirmed the high system measurement accuracy, and observed the diverse skin color deformations. Moreover, we confirmed that the $L^*$, $a^*$ and E.I. had not changed after 40 minutes(p>0.05). The distribution of blood lactate levels at each part was observed differently. Blood lactate level and skin color deformation at each part was independent of each other. Conclusions : The negative pressure produced by the suction cup induces a reduction in the volumetric fraction of melanosomes and subsequent reduction in epidermal thickness. The relationship between variations of tissue and skin properties and skin color deformation degree must be investigated prior to considering the relationship between internal organ dysfunction and skin color deformation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.166-172
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• 2002

The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.

• Journal of Korean Society of Forest Science
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• v.108 no.4
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• pp.610-617
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• 2019

The effects of dippin treatments using Glycyrrhiza uralensis extract (0.5%, 1.0%, 2.0%) and calcium chloride (0.5%, 1.0%, 2.0%) on the quality of peeled chestnuts were investigated. Following dipping treatment, peeled chestnuts were vacuum-packed using a 75-㎛ polyethylene PE and nylon film, and stored in a 0 ℃ incubator for six weeks. The dipping treatments of the peeled chestnuts successfully achieved browning inhibition. The browning degree following 2.0% calcium chloride treatment was the lowest at 0.68 OD. The color change (ΔE) of the peeled chestnuts was the highest (6.0) in the control, and the lowest (3.5) for the 1.0% and 2.0% calcium chloride-treated samples. G. uralensis extract and calcium chloride treatments did not impact weight, moisture loss rate, firmness, or the soluble solid content of the peeled chestnuts following storage. The decay rate was 12.0% in the control group, and 11.0%, 11.5%, and 11.0% for G. uralensis treatment at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively, and 13.0%, 9.5%, and 9.0% at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively. Sensory evaluation (palatability, off-odor) showed that a 2.0% G. uralensis extract treatment presented excellent results during the storage period. Texture and color indicated no differences as a result of the browning inhibition treatments. Therefore, when considered comprehensively, a 2.0% G. uralensis extract treatment was shown to be effective for maintaining the quality and providing browning inhibition of peeled chestnuts. This result isexpected to solve the problem of quality deterioration in the form of sour taste, which is a problem in chemical processing.

• Journal of the Mineralogical Society of Korea
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• v.31 no.4
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• pp.235-248
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• 2018

The present work was performed in order to study the effect of competing cation of $Ca^{2+}$ ion on ion exchange of $Cs^+$ on zeolite Y (Si/Al = 1.56). Three single-crystals of fully dehydrated and partially $Cs^+$-exchanged zeolites Y (Si/Al = 1.56) were prepared by the flow method using mixed ion-exchange solutions. The $CsNO_3:Ca(NO_3)_2$ molar ratios of the ion exchange solution were 1 : 1 (crystal 1), 1 : 100 (crystal 2), and 1 : 250 (crystal 3) with a total concentration of 0.05 M. The single-crystals were then vacuum dehydrated at 723 K and $1{\times}10^{-4}Pa$ for 2 days. The structures of the crystals were determined by single-crystal synchrotron X-ray diffraction technique in the cubic space group $Fd{\bar{3}}m$, at 100(1) K. The unit-cell formulas of crystals 1, 2, and 3 were ${\mid}Cs_{21}Ca_{27}{\mid}[Si_{117}Al_{75}O_{384}]-FAU$, ${\mid}Cs_2Ca_{36.5}{\mid}[Si_{117}Al_{75}O_{384}]-FAU$, and ${\mid}Cs_1Ca_{37}{\mid}[Si_{117}Al_{75}O_{384}]-FAU$, respectively. In all three crystals, the $Ca^{2+}$ ions preferred to occupy site I in the D6Rs, with the remainder occupying sites I', II', and II. On the other hand, the significant differences in the fractional distribution of $Cs^+$ ions are observed depending on the intial $Cs^+$ concentrations in given ion exchange solution. In Crystal 1, $Cs^+$ ion are located at sites II', II, III, and III', and in crystal 2, at sites II, IIIa, and IIIb. In crystal 3, $Cs^+$ ions are only located at sites IIIa and IIIb. The degree of $Cs^+$ ion exchange decreased sharply from 28.0 to 2.7 to 1.3 % as the initial $Ca^{2+}$ concentration increases and the $Cs^+$ content decreases.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.25-30
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• 2019

This study investigated the quality changes in whole super sweet corn during thermal processing to extend its shelf-life. To minimize the reduction of unique texture of whole sweet corn after the sterilization, the alcohol sanitation applied and the cold point of a whole corn ear was determined using a computer simulation. The cold point was located between the corn kernel and the cob. The microorganisms on the surface of sweet corn were reduced by more than 1 log CFU/g after alcohol sanitation, then the whole corn was treated to satisfy the degree of sterilization ($F_{121.1}=4$). The quality of sterilized sweet corn was compared with the control that was treated with steaming. The quality changes of sterilized sweet corn during storage were monitored for 9 months at $25^{\circ}C$. The hardness was maintained within 30% of its initial value. The minimum of hardness was $464.50{\pm}103.35g$ and maximum of hardness was $514.50{\pm}81.83g$. The differences in the sugar content among the samples were found, but the sugar content of corn kernel remained within 30% of the control, ranging from $28.83{\pm}1.05$ to $34.36{\pm}0.42%$. The yellowness was higher than that of control by 5%. The maximum value of yellowness was $34.36{\pm}0.42$. The general bacteria and molds and yeasts in corn kernel stored at $25^{\circ}C$ were not detected after 9 months of storage at $25^{\circ}C$. Therefore, in this study, we have demonstrated that the thermal sterilized method extends the shelf-life of whole sweet corn with minimizing its quality changes over 6 months in room temperature.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.1
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• pp.41-50
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• 2022

To study the properties of Sr²⁺ exchange into zeolite A with increasing the molar concentration of Na⁺ in given exchange solution, four single crystals of fully dehydrated Sr²⁺- and Na⁺- exchanged zeolite A were prepared by the bath method using mixed ion-exchange solutions. The Sr(NO₃)₂:NaNO₃ molar rations of the ion exchange solution were 1:1(crystal 1), 1:100(crystal 2), 1:250(crystal 3), and 1:500 (crystal 4), respectively, with a total concentration of 0.05 M. The single-crystals were then vacuum dehydration at 623 K and 1×10^-4 Pa for 2 days. Their single-crystal structures were determined by single-crystal synchrotron X-ray diffraction techniques in the cubic space group Pm3-m, at 100(1) K, and were then refined to the final error indices of R₁/wR₂=0.047/0.146, 0.048/0.142, 0.036/0.128, and 0.040/0.156 for crystals 1, 2, 3, and 4, respectively. In crystals 1 and 2, the 6 Sr²⁺ ions are found at three different crystallographic sites. In crystal 3, 1 Sr²⁺ and 10 Na⁺ ions are found in large cavity and sodalite unit. In crystal 4, only 12 Na⁺ ions occupy three equipoints. The degree of Sr²⁺ ion-exchange decreased sharply from 100 to 16.7 to 0% as the initial Na⁺ concentration increase and the Sr²⁺ concentration decrease. In addition, the unit cell constant of the zeolite framework decreased with this lower level of Sr²⁺ exchange.