• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.287-294
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• 2013

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

• Journal of the Korean Home Economics Association
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• v.45 no.10
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• pp.73-81
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• 2007

The purpose of this study was to increase the ultraviolet-light (UV)-cut ability of cellulose fabrics (cotton, ramie, and rayon) dyed with safflower yellow colorants. For this purpose, samples treated with UV-cut agent and tannic-acid were compared with the untreated samples after UV exposure in terms of K/S value, color changes(${\Delta}E$), SEM, and strength retention. The K/S value rapidly decreased after 28 days exposure, whereas the K/S value of the samples treated with both UV-cut agent and tannic-acid decreased to less than that of the untreated samples. In color changes, $L^*$ increased while $a^*$ and $b^*$ decreased, indicating less red and yellow character in color. This induced a change in the hue, value and chroma values. However the color change(${\Delta}E$) of the samples treated with both UV-cut agent and tannic-acid was less than that of the untreated samples. Scanning electron microscopy (SEM) pictures showed a severe degradation by exposure in all samples. Tensile strength rapidly decreased after 28 days for cotton and rayon, and after 21 days for ramie. However, the strength retention of the samples treated with UV-cut agent and tannic-acid was higher than that of the untreated samples.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2009.03a
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• pp.199-200
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• 2009

• Journal of Industrial Technology
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• v.20 no.A
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• pp.51-56
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• 2000

The Photocatalytic decolorization and degradation of commercial dyes were studied using a batch reactor. Degussa P25 titanium dioxide and $H_2O_2$ were used as the photocatalyst and proved to be effective for dyes degradation when they were irradiated with UV light. The light source was a 20W low pressure mercury lamp. Three different kinds of dyes, such as direct dye(congo red), acid dye (acid black) and disperse dye(disperse blue) were tested. Extending the UV only treatment up to 120min, direct dye was decolorized to 60% and degraded to 30% as COD. On the other side, acid and disperse dyes were eliminated less than 10% as color and COD. But, color and COD were eliminated about 90% for all of the three dyes by $UV/H_2O_2$ system. And then the most effective decolorization was done for direct dye with 96% removal efficiency by $UV/TiO_2$ system at 120min with 500mg/L of $TiO_2$.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.561-571
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• 2023

The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.3
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• pp.48-56
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• 2000

Yellow dye-stuffs in natural plant were extracted from a gardenia, saffron, safflower, amur tree and pagoda. And then they were used to color Korean handmade paper(Hanji) on using a mordant. The results of the degree of discoloration are as follows. 1. As for a gardenia(Gardenia jasminodes Ellis for. grandiflora Makino), the effects of coloring were outstanding in the acid area. But for the preservation, it might be desirable that used a lye in a dye-stuff obtained at $40{\pm}5^{\circ}C$. 2. As for saffron(Curcuma longa L.), when used alum as a mordant, it was colored to a medium yellow color with green color. But easily discolorated and was not desirable. And, it didn't fit in a dye-stuff of Hanji. 3. For safflower(Carthamus tinctorius L.), when pH was in the low acid it was colored to the cleaner yellow color. It was the distinction of discoloration that the degree of brightness's increase was low. 4. For amur cork-tree(Phellodendron amurense Rupr.), the effects of yellow coloring were great in the areas of acidity and alkali. But, when used alum, the degree of the discoloration was high and was not effective. 5. For pagoda tree(Styphnolobium Japonica L.), using a calcium hydroxide as a mordant, enabled the more than average yellow to be gained. The degree of discoloration was good.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.186-189
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• 1993

The effect of soybean oil on frying time and number of frying treatment on quality of Yu-kwa (Korean traditional rice cookie) were examined. As the frying time increased, acid value and POV were increased from 0.08 to 0.23 and 1.78, respectively. But the quality of Yu-kwa was not influenced by the frying time. And as the frying time increased, unsaturated fatty acid (oleic and linoleic acid) was decreased, while saturated fatty acid (palmitic acid) was increased. The color was drastically changed on frying oil which showed a dark brown color, but there was no difference in Yu-kwa. As the frying time increased, acceptability was decreased on sensory evaluation, but significant difference among samples tested within significant level 5 % was not revealed.

• Korean Journal of Plant Resources
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• v.33 no.3
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• pp.194-199
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• 2020

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 mg/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=-0.551^⁎⁎ between fruit weight and oxalic acid, r=-0.767^⁎⁎ between malic acid and citric acid, and r=0.834^⁎⁎ between citric acid and total organic acid content.

• Food Science and Preservation
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• v.16 no.6
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• pp.884-892
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• 2009

We determined the chemical changes occurring in oil after exposure to high temperatures for various periods of time. Alterations in the chemical parameters of oil after heating for 30, 60, 90, and 120 min at 120C were investigated. The study involved cold-pressed perilla oil (CPPO), virgin perilla oil (VPO), and commercial heat press-extracted perilla oil (CHPEPO), and we assessed quality properties such as Hunter's color values, browning color intensity, acid value, conjugated dienoic acid level, peroxide value, total phenolic content, electron-donating ability, and fatty acid concentration. Hunter L values were higher for CPPO than for VPO or CHPEPO, whereas browning color intensity was greatest for CHPEPO. Peroxide value data showed higher levels of oxidation products in CPPO than in VPO or CHPEPO, whereas conjugated dienoic acid level was most increased in CHPEPO. The content of total phenolics and electron-donating ability were higher in CHPEPO than in CPPO or VPO. After thermal treatment, fatty acid content was most altered in CPPO; in particular, the level of polyunsaturated fatty acids dropped significantly. Hunter L value, acid value, conjugated dienoic acid level, and peroxide concentration also increased whereas Hunter a and b values, browning color intensity, and total phenolic content were decreased in perilla seed oils after thermal oxidation treatment.

• Journal of the Korean Home Economics Association
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• v.11 no.3
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• pp.285-298
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• 1973

The colorfastness of dying persipiration and laundry on summer clothing must be considered, because it has special relation to the human body. The colors of fibers as cotton, p/c, acryl, polyester and nylon which have been widely used for blouse and T-Shirt of Knitted wear are R-P, Y-G, BI-B and print. Studies were carried out with persipirometer, for the natural fiber of cotton the chemical one of nylon, with additional stuff involved, which polluted. The experiment was conducted to colorfastness with acid solution and alkaline solution to see the alteration of color and staining of man-made persiperation. The results obtained from this experiment can be summerized as follows. 1. The order of color alteration isnylon < p/c < coton < polyester < acryl, and the nylon shows the lowest colorfastness, which is 3 class, and the acrly shows the highest colorfateness, which is 5 class. The staining of multifiber test of cotton fabric is nylon < p/c < polyester < cotton < acryl. The staining of multifiber of nylon fabric is nylon polyester < p/c < cotton < acryl. 2. In acid solution and alkaline solution, the alteration of color and staining makes almost no difference, but concerning staining of cotton, the acid solution is lower than the case of alteration solution only. 3. In the pollution on cotton and nylon, the latter is more easily polluted than the former regardless of fabrics. Especially in case of polluted nylon, ti shows the lowest color fastness (2 class), which causes a problem of the dying process and dye stuffs. 4. No difference of color alteration shows among them, but R-P and print show low color fastness (2 class), especially printed nylon shows the lowest value (1 class).