• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.203-211
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• 1989

During hot air drying of root vegetables such as radish and sweet potatoes, shrinkage and casehardening occurred, and thereby the quality change appeared. Therfore the hot air drying apparatus in which air temperature, relative humidity and air velocity could be controlled was designed, and the drying and shrinking characteristics of radish and sweet potatoes were studied. Also the external factors that affected these characteristics were investigated. The whole drying process of radish and sweet potatoes could be divided into four different drying rate periods, namely constant rate period, first falling rate period, second falling rate period (a) and (b). The shrinking rate curve consisted of four periods nearly corresponding to drying rate periods. The shrinking rate slowly increased in the constant rate period, rapidly increased in the first falling rate period, and reached the highest value in the early period of the second falling rate period. The surface shrinkage was greatly affected by the thickness of sample, relative humidity and initial moisture content. The shrinking ratio was increased with decreasing thickness and increasing relative humidity and initial moisture content.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.2
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• pp.78-84
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• 1993

In order to know the effect of sludge from water treatment plants un agricultural environment, an experiment of water treatment sludge application for Altari radish (Raphanus sativus L.) was carried out. And the results were as follows ; 1. The pH of water treatment sludge was 7.2, which was higher than that of the experimental soil. The exchangeable Ca content in the sludge was very high being 29me/100g sludge. So when the sludge was applied to the soil, amending effect for soil acidity was supposed. 2. With the application of the water treatment sludge to the soil, soil pH and organic matter content were increased. With the increase of the level of sludge application, contents of crude fiber and Ca in Altari radish were increased, white those of P and Mg tended to decrease. 3. The length of the root and the amount of fresh yield of the whole plant of radish tended to increase with the increase of sludge application, and this tendency was more evident on the infertile soil. From the above results, it was concluded that the fresh yield of Altari radish increased up to 75ton/ha sludge application on the fertile soil, but the yield decreased when higher levels of sludge was applied. While on the infertile soil, the yield increased up to the application of 300ton/ha, and the heavier application level did not adversely affect the yield of Altari radish.

• Korean Journal of Organic Agriculture
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• v.19 no.1
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• pp.121-134
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• 2011

For this study, Smilex powder, a pesticide, was sprayed on the Altari radish, and then underground water, Chitosan solution (${\times}$500), and wood vinegar solution (${\times}$1000) were evenly sprayed on the Altari radish respectively. Samples of Altari radishs for residual pesticide analysis were taken two hours, 1 day, 7 days, and 15 days after treatments, and the detectable concentration and degradability of procymidone, the pesticide residue, were measured. The results obtained are as follows: 1. When detectable concentration of procymidone within the altari radish was measured, treatment plots sprayed with underground water, Chitosan solution (${\times}$500), and wood vinegar solution (${\times}$1000) were found to show lower detectable concentration than the non-treatment plot which was sprayed with pesticide only. Especially, the treatment plots sprayed with Chitosan solution (${\times}$500), and with wood vinegar solution (${\times}$1,000) showed lower values than the average. 2. When the degradability of procymidone within the Altari radish was measured, the plot treated with Chitosan solution (${\times}$500) and the plot treated with wood vinegar solution (${\times}$1,000) were found to have relatively higher degradability of procymidone. There were not much differences among testing materials in the degradability of residual pesticides. However, the plot treated with Chitosan solution (${\times}$500) showed higher degradability. In terms of average degradability with time, degradability increased sharply 7 days after the foliar application of testing materials. 3. When the daily far-sighted view survey was conducted in order to find out growth disorder and damage on the Altari radish plants by the treatment of un-derground water, Chitosan solution (${\times}$500), and wood vinegar solution (${\times}$1,000), no symptomatic physiological disorders was observed on all the plants tested during the whole growing season at the tested concentration level.

• Journal of Environmental Health Sciences
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• v.12 no.1
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• pp.55-61
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• 1986

This study was carded out to evaluate the heavy metal content in vegetables such as lettuce, chinese cabbage, sesame leaf, radish, cucumber and pumpkin that cultivated in Inchon area. The results obtained were as follows: As a whole, the heavy metal content in vegetables was the higher at industrial area and the lower at residential and green-belt area.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.318-323
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• 2014

Purpose: This study was carried out to predict the growth period and fresh weight of sprouts grown in a cultivator designed to grow sprouts under optimal conditions. Methods: The temperature, light intensity, and amount of irrigation were controlled, and images of seed sprouts were acquired to predict the days of growth and weight from pixel counts of leaf area. Broccoli, clover, and radish sprouts were selected, and each sprout was cultivated in a 90-mm-diameter Petri dish under the same cultivating conditions. An image of each sprout was taken every 24 hours from the 4th day, and the whole cultivating period was 6 days, including 3 days in the dark. Images were processed by histogram inspection, binary images, image erosion, image dilation, and the overlay image process. The RGB range and ratio of leaves were adjusted to calculate the pixel counts for leaf area. Results: The correlation coefficients between the pixel count of leaf area and the growth period of sprouts were 0.91, 0.98, and 0.97 for broccoli, clover, and radish, respectively. Further, the correlation coefficients between the pixel count of leaf area and fresh weight were 0.90 for broccoli, 0.87 for clover, and 0.95 for radish. Conclusions: On the basis of these results, we suggest that the simple image acquisition system and processing algorithm can feasibly estimate the growth period and fresh weight of seed sprouts.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.23-32
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• 1995

This study was performed to investigate the influence of dietary fibers from the whole foods on the serum lipid level and bowel function in rats. The fiber sources of experimental diets were prepared by drying and milling of cereal(rice bran), vegetables(Korean cabbage, radish), fruit(apple), and sea weeds(laver, sea tangle). Each of fiber sources was mixed into the diet to make the 5% level of total dietary fiber. Male rats of Sprague-Dawley strain were blocked into 8 groups : FF, CC, CE, V1, V2, ER, S1, and S2. The animals were fed ad libitum each of experimental diets for 4 weeks. Serum triglyceride level was not significantly different among groups. The laver group showed the lowest level in the serum total cholesterol. The Korean cabbage group showed the highest level in the serum HDL cholesterol. The longest transit time was observed in the fiber free group and the shortest transit time was observed in the sea tangle group. Absorption rates of calcium were especially lower in the Korean cabbage and the sea tangle groups than the other groups. Magnesium and phosphorus absorption rates were influenced by SDF(Soluble Dietary Fiber) intake and TDF(Total Dietary Fiber) intake, respectively. Mucosa weight in the small intestine showed the tendency to increase by increasing of IDF (Insoluble Dietary Fiber) intake. especially the Korean cabbage group was the heaviest. The activity of maltase in the mucosa of small intestine was the lowest in the radish group.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.8 no.2
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• pp.151-158
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• 2010

In order to measure the deposition velocity of $I_2$ vapor for radish plants and its translocation factor for their roots, radish plants were exposed to $I_2$ vapor for 80 min. at different growth stages between 29 and 53 d after sowing. The exposure was performed in a transparent chamber during the morning time. Deposition velocities ($ms^{-1}$) were on the whole in the range of $1.0{\times}10^{-4}{\sim}2.0{\times}10^{-4}$ showing an increasing tendency with an increase in the biomass density. The results showed some agreement with existing reports that a higher relative humidity would lead to a higher deposition velocity. The acquired deposition velocities were lower than by factors of several tens than some field measurements probably due to a very low wind speed (about $0.2\;ms^{-1}$) in the chamber. Translocation factors (ratio of the total iodine in the roots at harvest to the total plant deposition), estimated in a more or less conservative way, were $1.3{\times}10^{-3}$ for an exposure at 29 d after sowing and $5.0{\times}10^{-3}$ for an exposure at 53 d after sowing. In using the present experimental data, meteorological conditions and chemical and physical forms of iodine need to be carefully considered.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1021-1027
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• 1997

$CO_2$production in fermentation of dongchimi was measured and interrelated with changes in pH and titratable acidity. The effects of salt content and temperature on $CO_2$production rate were analysed. Fermentation of dongchimi showed drastic pH decrease in early stage and subsequent levelling off around 3.9, with linearly increased acidity up to 0.3~0.4% optimum quality. $CO_2$production of dongchimi could be analysed to consist of two consecutive stages of constant rate. The first stage $CO_2$production of higher rate moved to the second stage of lower rate when acidity rose beyond 0.3%. When compared to those of 1 and 2% salt content, dongchimi of 3% salt showed lower $CO_2$production rate in the 1st stage and slower acidity change through the whole fermentation period. However, it resulted in the product of highest $CO_2$accumulation at optimal ripeness because of consistent $CO_2$production of longer 1st stage period and relatively high $CO_2$production rate in 2nd stage. $CO_2$production depended on temperature less compared to acidity change(activation energy: 57.3 and 44.3kJ/mol for $CO_2$production of 1st and 2nd stages, respectively; 79.3kJ/mol for acidity change), which means higher ratio of $CO_2$production rate relative to acidity increase at lower temperature. Slower increase in acidity at low temperature also was shown to extend the period of 1st stage $CO_2$production. Therefore, low temperature fermentation was effective in producing the high $CO_2$content dongchimi at adequate acidity, which is desirable organoleptically.