• Food Science and Preservation
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• v.12 no.6
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• pp.583-590
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• 2005

Dough fermentation characteristics and quality characteristics of bread added with different concentration(0, 30, 40 and $50\%$ against water) of submerged-culture broth of Fomitopsis pinicola mycelium (CM) were investigated There were positive correlations between CM concentration and dough pH(r=0.98), acidity(r=-0.88), dough thickness(r=0.95) and dough strength(r=0.95). Baking loss rate was decreased with increasing of CM concentration. There was no significant difference between loaf volume index and CM concentration ($30\~40\%$, but the index of CM $50\%$ bread was lower than that of control. L* value of top crust in the CM $50\%$ bread was significantly lower than those of CM $0\~40\%$ bread, while the value of internal tissue was increased with increasing of CM concentration. In the CM $30\~40\%$ bread, hardness was lower, but there were no significant difference in cohesiveness, springiness, chewiness and brittleness compared with control. Appearance, color, taste, texture and overall acceptability of CM $30\~40\%$ bread were similar to those of control. In the results estimated by correlation analysis, the increased pH of the dough by adding CM allowed lowering hardness of the bread By adding CM in bread, retrogradations were delayed, and growth of mold was decreased during storage. In conclusion, the optimum concentration of CM in bread which showed anti-diabetic effect as well as not dropped quality characteristics were $30\~40\%$.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1193-1198
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• 2003

The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to $5.59\;cm^3/g$ as preferment content increased from $10%{\sim}25%$. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.

• Food Science and Preservation
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• v.18 no.6
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• pp.869-874
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• 2011

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.994-1001
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• 2008

Freundlich isothermal adsorption parameters, applicable to such biofilter-model as process-lumping model(Lim's model), for sterilized granular activated carbon(GAC), sterilized compost and sterilized equal volume mixture of GAC and compost were obtained and were compared each other, assuming that adsorbents are enclosed by water layer, in order to construct robust process-lumping biofilter model effective for wide-range of hydrophilic volatile organic compounds(VOC). In this investigation 0.04, 0.08, 0.12, 0.16, 0.2, 0.4, 0.8 and 1.0ml of ethanol were added to three kinds of adsorbent-media and were placed at $30^{\circ}{\cdots}$ under the wet condition of the media, which was the same as biofilter operating condition, until the adsorption reached the condition of equilibrium before each adsorbed amount of ethanol was obtained. Then adsorption capacity parameters(K) and adsorption exponents of Freundlich adsorption isotherm equation, which simulates the adsorbed amount of ethanol equilibrated with the ethanol concentration of the condensed water in the pore of the media, were constructed for sterilized granular activated carbon(GAC), sterilized compost and sterilized equal volume mixture of GAC and compost as (0.7566 and $5.070{\times}10^{-7}mg-ethanol/mgmedia/(mg-ethanol/m^3)^{0.7566}$), (0.8827 and $1.000{\times}10^{-8}mg-ethanol/mgmedia/(mg-ethanol/m^3)^{0.8827}$) and (0.5688 and $5.243{\times}10^{-6}mg-ethanol/mgmedia/(mg-ethanol/m^3)^{0.5688}$), respectively. These Freundlich isothermal adsorption parameters were applicable to the adsorption characteristics of biofilter media enclosed with bio-layer. The order of magnitude of the ratio of ethanol-air/water partition coefficient and toluene-air/water partition coefficient was almost consistent to that of ethanol-adsorbed amounts in this experiment with compost and in the investigation of Delhomenie et al. on toluene-adsorption to wet compost.

• Journal of the Korea Concrete Institute
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• v.17 no.5 s.89
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• pp.695-702
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• 2005

It is known that latex-modified concretes were increased their durability and permeability by added latex. The purpose of this study was to analysis the air void systems in latex-modified concretes using a reasonable and objective image analysis method with main experimental variables such as water-cement ratios, latex contents(0%, 15%) and cement types(ordinary portland cement, high-early strength cement and very-early strength cement). The results are analyzed spacing factor, air volume after hardened, air distribution and structure. Also, air void systems and permeability of latex-modified concretes were compared with correlation. The results are as follows; The same w/c ratio LMC showed better air entraining effect than OPC with AE water reducer. The VES-LMC showed that the number of entrained air below $100{\mu}m$ increased more than four times. In the HES-LMC, micro entraining air having range from 50 to $500{\mu}m$ increased above 7 times without antifoamer. Though spacing factor was measured low, latex-modified concretes were showed that permeability was good. It is considered that air void system does not have an effect on the property of latex-modified concretes but latex film is more influenced in the their durability.

• Analytical Science and Technology
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• v.23 no.1
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• pp.45-53
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• 2010

For the determination of chlorine in uranium compound, analytical methods by using a steam distillation and a pyrohydrolysis have been developed. The steam distillation apparatus was composed of steam generator, distilling flask and condenser etc. The samples were prepared with an aliquot of LiCl standard solution and a simulated spent nuclear fuel. A sample aliquot was mixed with a solution containing 0.2 M ferrous ammonium sulfate-0.5 M sulfamic acid 3 mL, phosphoric acid 6 mL and sulfuric acid 15 mL. The chloride was then distilled by steam at the temperature of $140^{\circ}C$ until a volume of $90{\pm}5\;mL$ is collected. The pyrohydrolysis equipment was composed of air introduction system, water supply, quartz reaction tube, combustion tube furnace, combustion boat and absorption vessel. The chloride was separated from powdered sample which is added with $U_3O_8$ accelerator, by pyrohydrolysis at the temperature of $950^{\circ}C$ for 1 hour in a quartz tube with a stream of air of 1 mL/min supplied from the water reservoir at $80^{\circ}C$. The chlorides collected in each absorption solution by two methods was diluted to 100 mL and measured with ion chromatography to determine the recovery yield. For the ion chromatographic determination of chlorine in molten salt retained in a metal ingot, the chlorine was separated by means of pyrohydrolysis after air and dry oxidation, and grinding for the sample.

• Journal of Embryo Transfer
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• v.18 no.2
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• pp.143-149
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• 2003

This study was carried out to cryopreserve and to investigate characteristics of semen in Hanwoo. Semen was obtained from bulls selected by Daekwanryeong Branch station. Semen was collected each morning of the experiment, placed in water jacketed tubes at 37$^{\circ}C$, and trans-ported to the research laboratory within 10 minutes. Semen was extended with Egg yolk-glycerol extender to contain 50${\times}$10$^{6}$ sperm/ml. Semen was cooled over a 6h period in water jacketed tubes from about 25 to 5$^{\circ}C$, Egg yolk-glycerol extender was added in one step at 5$^{\circ}C$. Semen was aspirated into 0.5ml straws, which were sealed with powder. Egg yolk-glycerol extender, which is used in Hanwoo sperm frozen and stored, semen from 13 Hanwoo bulls collected, the postthawed percentages of motile sperm were 65.7%. In semen characteristics of Hanwoo bulls, number of bulls volume are 5.7 ml and total cell count are 975${\times}$10$^{6}$ m1 ejaculate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Food Science and Preservation
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• v.16 no.5
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• pp.680-685
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• 2009

We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.