• Korean journal of food and cookery science
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• v.16 no.1
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• pp.47-56
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• 2000

The purpose of this study was to develop a drying method of Gangjung. a traditional Korean snack, thus to reduce the drying time and to improve the quality of Gangjung. Two drying methods, hot air drying and far infrared ray drying were used by changing conditions such as air velocity(0.4, 1.2, 1.6 m/s), temperature(40, 50, 60$\^{C}$), and aging. Optimal moisture content of dried Gangjung pellet was 17% which was proper for frying. Cracks appeared on the surface of Gangjung pellet at lower levels of moisture content. Far infrared ray drying saved drying time about 20%. Both hot air drying and far infrared ray drying at 0.4 m/s of air velocity tended to show better quality of Gangjung than those dried at higher air velocities. The expansion volume and texture of Gangjung drying at 40$\^{C}$ was better than other temperature conditions, regardless of drying methods. Quality of Gangjung, dried at single stage without aging, was superior to those dried at double stage including aging process. Moreover, single stage drying save the drying time at least 24 hr. Gangjung dried at high temperature became hard and less brittle in sensory evaluation. In image analysis, air cell distribution in inner structure of Gangjung became uniform and fine as drying temperature decreased to 40$\^{C}$. Overall, Gangjung made of Gangjung pellet by the use of far infrared ray drying at 40$\^{C}$ without aging, showed the best quality in terms of physical and sensory properties.

• Composites Research
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• v.31 no.5
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• pp.186-191
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• 2018

Condition and properties of composites with different chemical structure of epoxy matrix were observed after saline solution treatment. Epoxy was used as matrix and the flexibility was controlled by using 2 typed-epoxies and 3 types hardeners (amine, acid anhydride and amide). Saline water treatment was conducted with 6 wt% NaCl solution at $60^{\circ}C$ for 0, 15, and 30 days. Cross section was observed and interfacial and mechanical and properties was evaluated. Amine type exhibited the highest crosslinking density and mechanical and interfacial properties whereas water absorbance was lowest. It is because that the water molecules can be hardly penetrate into the epoxy matrix or the interface between epoxy and glass fiber and it leads to saline water resistance of composites.

• Journal of the Korea Concrete Institute
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• v.20 no.6
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• pp.721-729
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• 2008

The purpose of this study is to investigate the engineering properties of concrete for the early strength development. As a result of reviewing it by establishing each experimental factor and level, the cement had more excellent quality performance in CHC and HESPC than OPC. This study has shown that the PC series admixture was more excellent in side of elapsed time (aging) and early strength development than PNS series admixture. In addition, there was much difference according to the curing temperature, but the early strength development showed the considerable vulnerability in curing temperature below $12^{\circ}C$. To satisfy the strength requirements of 5 MPa/18 hr this study has shown that it needed the curing temperature over $17^{\circ}C$ to the minimum in OPC, over $14^{\circ}C$ in CHC, and over $11^{\circ}C$ in HESPC. On the other hand, as to the strength properties according to W/C, the less W/C was, the more strength development was excellent. If this study is to be used in construction filed on a basis of this result, this researcher is considered as possible of the economic execution of construction by advancing the early strength and by the reduction of construction cost according to shortening construction duration.

• Journal of Korean Society of Forest Science
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• v.63 no.1
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• pp.12-20
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• 1984

This research was performed to estimate the properties of particleboard based on the press time and temperature which was made of chip of larch that grows in Korea. The results in this study were as follows: 1) Even though the chips, 1:1-35 ratio between length and thickness, are relatively bad condition, the surface smoothness that can easily spread the adhesive evenly and thoroughly and bonding ability of chips can give proper physical properties. 2) It shows more mechanical properties at the press time of 10 min. in MOR (Modulus of Rupture), MOE (Modulus of Elasticity) and SHA (Screw Holding Ability). 3) It is not significant according to the press time 20 min. in MOR, IBS (Internal Bonding Strength) and SHA, for the reciprocal actions between the accelerating aging effect of chip and the softening effect of adhesion are occured. 4) IBS is rising according to the increasing temp at the press time of 10 min. Because it needs to transfer the plate heat to make the proper hardening temp. In the layer. 5) The heat treatment effects have greatly influenced the stahility of dimension by falling the absorption, anisotropy and inhomegenity. As a result of these the values of thickness and linear expansion ratio were respectively dropped by the increase of press temp and the time and so did absorption.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.133-141
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• 2016

The physicochemical properties, antioxidant capacities, and sensory optimization of taro (Colocasia esculenta) under different aging conditions were investigated to develop black taro. Black taro was processed in three steps (steaming: $95{\pm}3^{\circ}C$ for 1 h; aging: 85, 90, $95^{\circ}C$ for 20, 40, and 60 h; drying: $60^{\circ}C$ for 24 h) and ground into a powder for all experiments. Black taro showed an increased crude fiber content and browning index compared to raw taro. Calcium oxalate contents, reducing sugar contents, moisture contents, and lightness values were decreased during the processing of taro. Improvements in total polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were observed in the black taro samples aged at higher temperature. Response surface methodology was used for sensory optimization, and the optimum aging conditions with the highest acceptance values were found to be $88.73^{\circ}C$ for 39.50 h for taste, and $88.82^{\circ}C$ for 42.60 h for overall acceptance.

• Journal of Korean Society of Archives and Records Management
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• v.4 no.2
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• pp.1-22
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• 2004

This study is about the paper of Mulberry(桑紙). The paper which was usually applied to the ancient bookpaper and documents. But there is a rare record about it today. So the paper was made from the Mulberry(뽕나무) bast fiber using traditional handcraft method. and Paper Mulberry(닥나무) by traditional method. And tested by physical and optical methods in comparisons with Paper Mulberry(닥나무). The ratio of length/width of Mulberry fiber was 475, and its lignin content was lower than the Paper Mulberry. The Mulberry paper had similar forming properties and physical strength to the Paper Mulberry fiber. Therefore, the Mulberry fiber seem to be a good paper fiber for traditional paper. For the aging test, in the thermal acceleration treatment for 72 hours and 144 hours at the temperature of $105^{\circ}C$ incubator, the Mulberry paper was more deteriorative than the Paper Mulberry. In the ultraviolet acceleration treatment for 100 hours and 200 hours the Mulberry paper was less interior to the Paper Mullberry, in the increase of treatment time. And the Mulberry paper was approved to be a good traditional paper in appearance. Furthumore, in considing the sample of bred Mulberry species grown today, its paper is thought to be superio to the paper of Paper Mulberry in symptom of senility in natural ultraviolet light.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.287-294
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• 2007

Effect of combined use of anti-microbial materials, such as ethanol, mustard and chitosan, on the quality of low salted kochujang was investigated during fermentation at $20^{\circ}C$ for 12 weeks. Viable cells of yeast increased remarkably during fermentation, but increasing ratio was significantly low in ethanol-mustard added kochujang. Activity of ${\beta}-amylase$ was high in anti-microbial material added kochujang, whereas ${\alpha}-amylase$ and protease activities were low in those groups. Water activity decreased during fermentation with being low in the control kochujang prepared with normal-salt without anti-microbial materials. Hunter L-, a- and b-values of kochujang increased during fermentation, and the degree of increase in total color difference $({\Delta}E)$ was low in ethanol added kochujang. Titratable acidity of kochujang was decreased in anti-microbial materials added group at late aging period, and oxidation-reduction potential was low in the control kochujang. Total sugar and reducing sugar contents of kochujang were high in ethanol-mustard added kochujang. Ethanol contents of kochujang increased at late aging period, with high values in ethanol-chitosan added kochujang. Amino nitrogen content increased during middle of fermentation, and ammonia nitrogen content of kochujang decreased in ethanol-mustard-chitosan added group during fermentation. After 12 weeks fermentation, sensory results showed that ethanol or ethanol-mustard added kochujang were the highest in color and flavor with the highest overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1486-1490
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• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

• Journal of Life Science
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• v.25 no.9
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• pp.984-992
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• 2015

Sanguinarine is a benzophenanthridine alkaloid originally isolated from the roots of Sanguinaria canadensis. It has multiple biological activities (e.g., antioxidant and antiproliferative) and immune-enhancing potential. In this study, we explored the proapoptotic properties and modes of action of sanguinarine in human hepatocellular carcinoma HepG2 cells. Our results revealed that sanguinarine inhibited HepG2 cell growth and induced apoptosis in a dose-dependent manner. The induction of apoptosis by sanguinarine was associated with the up-regulation of Fas and Bax, the release of cytochrome c from the mitochondria to the cytosol, and the loss of the mitochondrial membrane potential. In addition, sanguinarine activated caspase-9 and -8, initiator caspases of the intrinsic and death extrinsic pathways, respectively, and caspase-3, accompanied by proteolytic degradation of poly (ADP-ribose) polymerase. Sanguinarine also triggered the generation of reactive oxygen species (ROS). The elimination of ROS by N-acetylcysteine reversed sanguinarine-induced apoptosis. Furthermore, sanguinarine induced the dephosphorylation of Akt and the phosphorylation of mitogen-activated protein kinases, including extracellular signal-regulated kinase (ERK), c-jun N-terminal kinase (JNK), and p38. The growth inhibition was enhanced by the combined treatment of sanguinarine with a phosphatidylinositol 3'-kinase (PI3K) inhibitor and an ERK inhibitor but not JNK and p38 inhibitors. Overall, our data indicate that the proapoptotic effects of sanguinarine in HepG2 cells depend on ROS production and the activation of both intrinsic and extrinsic signaling pathways, which is mediated by blocking PI3K/Akt and activating the ERK pathway. Thus, our data suggest that sanguinarine may be a natural compound with potential for use as an antitumor agent in liver cancer.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.449-455
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• 2005

To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of ${\beta}$-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in ${\alpha$-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(${\Dalta}E$) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.