• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.443-447
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• 1993

The physical properties of reconstituted instant rice produced by three different dehydration methods were evaluated. The rehydration ratios of reconstituted instant rice produced by air dehydration at 9$0^{\circ}C$ (process A) had higher values than those produced by freeze dehydration (process C) during entire range of rehydration. After 4min of rehydration time at 95$^{\circ}C$ , the moisture contents of reconstituted instant rice produced by process A and C were higher values than those of control(151.47%, dry basis) which was cooked by electric cooker. Regardless of dehydration method, the sizes of reconstituted instant rice (6min, 95$^{\circ}C$) had larger values than those of control. The values of hardness (H), stickiness (S) and S/H ratio of reconstituted instant rice (6min, 95$^{\circ}C$) produced by high temperature (7min, 15$0^{\circ}C$) air dehydration (process B) as the first stage prior to air dehydration at 9$0^{\circ}C$ were almost the same as those of control. The H of reconstituted instant rice decreased, while S and S/H ratio increased with increasing rehydration time. The higher values of whiteness(L) and lower values of yellowness (b) represented in reconstituted instant rice (6min, 95$^{\circ}C$) than those of control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.306-312
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• 1984

In the present study, in succession to the previous reports, the sterilizing values ($F_0$) of the thermal processes for the canned minced hen-clams in brine and the canned smoked baby-clams in oil were determined ana discussed. The heat penetration tests were carried out three times with three cans at a time for each canned product. The thermocouple was setted on the can so as the tip of the applicaotor fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the crate in which the same canned products were loaded with, and test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve obtained for the canned minced hen-clams in brine showed a broken logarithmic heating curve, while that of the canned smoked baby-clams in oil showed a simple logarithmic heating curve. The calculated $F_0$ values for the canned minced hen-clams in brine were 47.79 for No. 2 can, 52.99 for Ne. 7 can. and 45.21 for No. 2 tuna can, respectively. And the $F_0$ value for th canned baby-clams in oil packed into No. 3B square can was 14.12. Additionally, the nomographs represent the relationship between $F_0$ vlaues and B values (process time including $42\%$ of come-up time) for the each canned product were constructed.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.107-107
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• 2012

3종 복합소재인 양모와 나일론, 레이온의 염색공정은 먼저 알칼리 욕에서 반응성염료로 레이온을 염색한 후, 산성욕에서 산성염료로 양모와 나일론을 염색하는 것이 일반적이다. 그런데 양모, 나일론, 레이온은 알칼리에 민감하므로 면 염색 시 적용되는 강알칼리인 수산화나트륨을 사용하면 섬유의 취화로 인하여 강도와 촉감저하 등의 문제가 발생하게 된다. 따라서 본 연구에서는 알칼리 중 탄산나트륨과 중탄산나트륨을 사용하여 염료를 투입하지 않고 염색공정을 거친 후 백도와 인장강도를 측정하여 황변 및 강도 변화 여부를 알아보았다. 레이온 70%, 양모 19%, 나일론 11%의 혼용율을 가지는 전처리 된 편물(130$g/m^2$, 32 inch, 18 gauge)에 탄산나트륨(시약 1급) 20g/l과 중탄산나트륨(시약 1급) 20g/l 각각을 투입하고 반응성염색공정($60^{\circ}C$, 60 min)으로 처리한 경우와 반응성 염색 후 산성염색공정($98^{\circ}C$, 60 min)으로 처리한 경우로 나누어 측색을 통해 백도와 L, a, b값을 측정하고 KS K 0521에 따라 인장강도 시험을 실시하였다. 그 결과, 탄산나트륨 투입시 백도 값이 중탄산나트륨에 비해 10% 정도 낮아지고 L, a, b값도 상대적으로 yellow 방향으로 이동해 있는 것으로 나타났다. 이것은 황변이 일어남을 의미하며 육안으로 확인하였다. 또한 인장강도 측정결과를 통해 소다회 처리 시 중조에 비해 30% 정도의 강도 저하가 일어남을 확인할 수 있었다. 그러나 반응성염색 후 산성염색을 거치게 되면 황변과 강도 저하 현상이 회복되는 경향을 나타내었다. 즉, 천연/나일론 편물을 반응성염색 시 알칼리로 탄산나트륨을 사용하면 염색공정 상에서 중탄산나트륨에 비해 황변이 일어나 염료 고유의 색상 발현에 영향을 줄 수 있고 강도 또한 30% 정도 저하되지만, 후에 산성염색 공정을 거치면 산 조건과 욕중 효과를 통해 일부 개선됨을 확인하였다. 이와 별도로 이번에는 시판되는 반응성염료 5종과 산성염료 3종을 조합하여 탄산나트륨과 중탄산나트륨 투입에 따른 염색실험을 실시하고 측색(DataColor SF600 광원D65, Strength)을 통해 염착량을 비교하였다. 그 결과, 중탄산나트륨으로 염색하면 탄산나트륨에 비해 모두 염착량이 저하되었으며, 염료의 구조적 차이와 컬러별로도 그 차이는 다양하였다. 그 중 저온에너지형 반응성염료는 탄산나트륨 투입에 비해 47~60% 정도로 가장 양호하였으며, 일부 반응성염료는 20%까지 떨어지는 값을 나타내었다. 이것은 탄산나트륨보다 중탄산나트륨의 알칼리 정도가 낮으므로 반응성염료의 염착이 적은 것으로 생각되며, 저에너지형 반응성염료의 경우에는 낮은 온도나 알칼리 조건에서도 상대적으로 높은 고착률을 나타내므로 적절한 반응성염료의 선택을 통해 그 차이를 극복할 수 있을 것으로 사료된다. 이상의 결과를 통해 탄산나트륨과 중탄산트륨의 알칼리 정도가 강도와 염착량에 미치는 영향의 차이를 고려하여 최적의 현장 처방을 선정해야 함을 알 수 있었다.

• The Journal of Engineering Geology
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• v.8 no.2
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• pp.99-114
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• 1998

The Yangsan fault system of Kyungsang Basin in the southeastern part of Korean peninsula is one of the most important structures in the peninsula. A number of strong earthquakes occurred in the vicinity of the fault. It was suggested that this fault can be divided into three segments: northern, central and southern ones. Earthquake data around the Yangsan fault were classified into two groups as incomplete and complete ones; the former is the data before the Choseon Dynasty and the latter is those since the dynasty. The maximum likelihood method was applied to compute seismicity parameters such as earthquake occurrence rates, b-values of frequency-magnitude relation and maximum possible magnitudes for each segment and the entire fault. These parameters show considerably different values from segment to segment. The b-value for the entire fault turned out to be 0.85 and maximum possible magnitudes for the northern, central and southern segments are 5.2, 6.8 and 6.0, respectively. The mean return periods for the maximum possible magnitudes for each segments are greater than 1000 years. In addition, according to the analysis of the frequency-magnitude relation, the occurrence pattern of earthquakes around the Yangsan fault show more similarity to the characteristic earthquake model than the Gutenberg-Richter model. The data for each segments are, however, too scarce to obtain any physically meaningful results.

• Food Science and Preservation
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• v.23 no.2
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• pp.194-203
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• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Food Science and Preservation
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• v.22 no.4
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• pp.585-590
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for organic agri-foods. The present study aims to investigate the physicochemical quality characteristics and antioxidant activity of organic green peppers. The weight, length, moisture content, color (Hunter L, a, b) and hardness were measured for the quality characteristics. In addition, the DPPH, ABTS radical scavenging activities and total phenolic contents were analyzed for the comparison of antioxidant activities between organically and conventionally grown green peppers. The weight and length of the organically grown green peppers were lower than those of the conventionally grown ones. The moisture content of the organically and conventionally grown green peppers was similar. The L and b values of the organically grown green peppers were higher than those of the conventionally grown ones. The DPPH radical scavenging activity of the organically grown green peppers (62.86%) was higher than that of the conventionally grown ones (51.06%). The total phenolic content of the organically grown green peppers was higher than that of the conventionally grown ones, however, there was no significant differences between organically and conventionally grown green peppers (p<0.05). Further studies would be recommended for the evaluation of other characteristics such as flavor, taste, and bioactivity compounds between organically and conventionally grown green peppers.

• Food Science and Preservation
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• v.21 no.3
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• pp.308-314
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• 2014

The storage characteristics of milled rice produced using the dry-type (DT), semi-dry-type (SDT), and wet-type (WT) systems were studied. Immediately after rice was milled with these systems, storage experiments on the milled rice were conducted for 12 weeks at three temperatures (10, 20, and $30^{\circ}C$). As the storage period increased, the color (b value) and the fat acidity slowly increased, and the whiteness, moisture content, turbidity, solid matter, and number of total bacteria decreased. The effects of the storage temperature on the moisture content, total number of bacteria, and fat acidity were greater than those of the milling system type. The high storage temperature showed greater potential for increasing the moisture content and the fat acidity and decreasing the total number of bacteria. The initial moisture content of the sample produced using the WT milling system was higher than that of the other samples. Also, the initial turbidity and solid matter of the WT system sample were lower than those of the other samples, but the degree of the decrease was similar to that of the others as the storage period passed. These results showed that the system type and the storage temperature are important factors in the safe storage of wash-free rice. Specifically, the wet type milling system affected the initial quality properties, which made its safe storage period shorter than in the other types.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1591-1595
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• 2012

Styela clava (Korean name: miduduk) tunic was produced as a byproduct after processing of S. clava. To utilize S. clava tunic, fish paste containing tunic powder was prepared, and quality characteristics were evaluated for color, textural properties, and sensory attributes. Increasing the amount of S. clava tunic in fish paste tended to decrease lightness (L), redness (a), and yellowness (b) values of the surface part of fish paste. Strength and hardness of fish paste increased with increasing amount of tunic. All test samples with 3 mm thickness showed good flexibility and did not break even after folding in half four times. For overall acceptance in the sensory evaluation, fish paste containing 1% S. clava tunic acquired a relatively higher score. These results suggest that S. clava tunic can be applied to fish paste products to improve quality and functionality.