• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.439-446
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• 2007

We carried out this experiment on the purpose to investigate the quality properties of aseptic-packaged cooked rice by cultivars in 2006. Brown rice was milled for white rice to 89.6% weight of it. Based on cluster analysis of acceptance of sensory evaluation, eleven rice cultivars of 29 cultivars had superior palatability. Whiteness(r=0.42, p<5%), lightness(r=0.39, p<5%), Toyo value(r=0.35, p<10%), and moisture content(r=0.33, p<10%) of milled rice were correlated positively with acceptability. Protein content(r=-0.40, p<5%), expansion rate(r=-0.68, p<1%) and water absorption rate(r=-0.42, p<5%) of milled rice, and yellowness(r=-0.45, p<5%) of aseptic-packaged cooked rice were negatively correlated. In sensory evaluation, correlation coefficients of taste and texture with acceptability were higher than those of appearance and flavor. During storage, hardness and cohesiveness of aseptic-packaged cooked rice before reheating were increased and decreased, but those after reheating had no difference based on storage period and cultivar. On the contrary, whiteness of reheated aseptic-packaged cooked rice with no distinct differences before reheating was decreased during storage. There were no significant differences of texture property, color characteristics and moisture contents by cultivar during storage.

• Applied Microscopy
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• v.42 no.2
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• pp.87-93
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• 2012

In this study, fine structures of silica, titanium dioxide, talc and kaolin used in decorative cosmetics and the mixture extracted from BB cream cosmetics were observed by scanning electron microscopy. Kaolin had plate like shape structures of polygon with smooth surface and edge of kaolin had a relatively smooth appearance in comparison with talc. Also, thickness of each layer was estimated to about $0.1{\mu}M$ in the lump formed in stratum of several layers. Talc was observed by lumps shape phase of layering very thin flake. Boundary of thin flake was sharp or angular phase and thickness of flake was approximately 600 nm in diameter. When comparing the thickness of kaolin and talc, we was confirmed that kaolin was thicker than talc. Diameter of titanium dioxide was estimated to 0.2~0.3 ${\mu}M$ and surface of particle was a soft cubic form. Silica was confirmed that variety of size from 200 nm to $15{\mu}M$ of globular shape was measured. From the observation of inorganic pigments, silica was homogeneous dispersed in the BB cream cosmetics and among each other was filled with relatively small size like talc, kaolin, titanium dioxide and iron oxide. In conclusion, we suggest that silica at decorative cosmetics were formed in cosmetic coat at the skin as the minimum thickness.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.573-579
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• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• Journal of Families and Better Life
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• v.1 no.2
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• pp.89-106
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• 1983

After accepting the modernized western culture, we, the Koreans, had traditionally patriarchal valuation on the family life, which has been changed into modernize on in these days. Under these circumstances, we examined into family consciousness of workmen, office workers and student of universities in Pusan with questioning papers by inquiring their general views of family, marriage, family planning , and inheritance. The results obtained can be summarized as follows. 1. General views of family 1)Most of them prefer nuclear family to gross one in structure of family. In decision of family's affairs, the lower educated persons want an unilateral relationship, which means unconditional obdience to their parent's opinion. they are more concerned about the profit of the family than that of individual. on the other hand, they want 2-generations nuclear family system. 2) Concerning children's future affairs, they want compromising method. 2. Views of Marriage 1) Date with the other sex motivated their desire to improve social adaptation and social association. 17-19 year old students regard date as a preparatory stage of marriage. They consider it most desirable date to enjoy free conversation each other. They hope their date partners are high educated. 2) The conditions of mate selection are in order character, health, vitality in living, appearance and education. The less educated placed an emphasis on vitality in living. 3) They are not much interested in marital harmony. If parents are against their marriage an account of bad marital harmony, they will take into consideration about it. 4) They wish to keep purity before marriage, as possible. They want engagement period of 6 months. Any agreeable reasons shall compel them to break off their appointment. 5) they consider it ideal for mate's age to be 26-30 years old, and also think it affirmative to follow their parent's agreement in marriage. It is considerable that they put off their marriage only because they have lots of work to do before marriage. 6)Marriage declaration is to be made on the wedding day. It still exists that they don't want to marry when they are inth same surname and family tree. But it is clear that they don't regard it as the reason of breaking off the betrothal. 3. Family Planning 1) They are willing to agree to the campaign "just two is enough". They want a son and a daughter. Even though they have two daughters, they won's bear child to get son. 2) the lower educated persons are ignorant of the method of birth control. 4. Inheritance 1)Most of them say householder inheritance is to be kept up continuously. It is reasonable that anyone who can afford to perform religious service should bear it responsibility. 2)They don't want the difference in inheritance as the conscious to the conscious of the equality of the sexes spread widely into our society, but it is worthy of notice that some of them still don't mind unequal treatment. 3) When they have no child, the property inheritances are in order his wife and his parents. According to above mentions, we conclude like this: Their consciousness of marital harmony, marriage, family planning and inheritance shows definitely passive rationism in the transitional stage which is mixed with western individualism and traditional feudalism. On account of being lack of steady fast self-conscience, they can not make their positive reaction on anything. Finally, we should make every possible efforts to have our firm self-conscience through the re-education.

• Korean Chemical Engineering Research
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• v.46 no.1
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• pp.184-188
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• 2008

This study presented simple and efficient fabrication of chemical sensors for the detection of acidic gas using 1,3-bisdicyanovinylindane as an indicator because it can be promising materials having property of the rapid color change according to the variation of pH. The dissociation of proton and dye in acidic condition as changing of ion pairs give rise to dramatically change the absorbance intensity of 1,3-bisdicyanovinylindane, which can be easily applied to the development of chemical sensors. In addition, indicator dyes having negatively charge in aqueous phase can be easily fabricated using layer-by-layer (LBL) methods by way of electrostatic interaction. For the proof of concept, we demonstrated the abrupt presentation of skeleton symbol on the chemical sensor, which could be resulted from the reaction of 1,3-bisdicyanovinylindane as background color with acidic gas. Thus, the rapid appearance of symbol will induce user's caution under the emergency condition. The presented chemical gas sensor using 1,3-bisdicyanovinylindane have strong advantages. First, the fabrication process of gas sensor was very simple and low-cost. Secondly, sensors reacted by acidic gas could be reused for several times. Finally, the chemical gas sensor would be environmentally friend, which can be a basic tool for the realization of eco-organic sensor device.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.111-121
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• 2003

Physicochemical and sensory characteristics of turnip Donchimi prepared with Chinese(DC), Korean(DK) and European origin(DE) were analyzed during fermentation at $0^{\circ}C$. Salt concentrations of Dongchimi liquid were around 1.3% during fermentation. The pH, the total acidity, Lactobacilli number and turbidity were observed during fermentation of Dongchmi. DC was fermented the most rapidly among three based on the acidity, turbidity and lactic acid bacteria number. DC maintained higher hardness in textural properties during fermentation compared to DE, although it was evaluated lower scores of appearance in sensory test, and less Hunter color a value and anthocyanin content, compared to DK or DE. DK showed the highest in anthocyanin content, Hunter color a value, and hardness. Sensory evaluation showed that the scores of color, hardness, and overall preference of Donchimi were high in the order of DK>DC>DE. Score of overall preference of turnip Dongchimi was the highest with 6.7(10 cm line scale) in DK at the 40th day of fermentation, the optimum ripening time, but the lowest with 3.5 in DE.

• Food Science and Preservation
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• v.15 no.1
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• pp.144-149
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• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1446-1451
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• 2013

The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at $4^{\circ}C$ were investigated to improve its functional property and shelf life using food preservatives of natural origin (PI; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PII; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PI (1, 3 and 5%) and PII (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PI and 1% PII were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PI and 1% PII treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PI were $10^4$ CFU/g and $10^2$ CFU/g, respectively, after 10 days storage at $4^{\circ}C$. Cooking loss from 1% PI and 1% PII treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PI (65.84%), followed by 1% PII and then the control. The shelf life of patties prepared with 1% PI and 1% PII was extended by about 5 days relative to the control at $4^{\circ}C$.