• Clean Technology
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• v.5 no.1
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• pp.78-85
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• 1999

In the Kimchi manufacturing industry that has recently been on its greatest growth, the rinsing process for salt-pickled Chinese cabbage in a brining step generates a vast amount of rinsing wastewater containing salts, colloids, and organics released from the raw material. In this study, the experimental method was developed to optimize the rinsing water consumption and thus to minimize the rinsing wastewater generation. The continuous counter-current rinsing basin in the actual plant was simulated through the lab-scale three batch-wise rinsing tanks. Rinsing efficiencies for the brined cabbage from the same brining tank were almost in the same level, whereas those varied substantially from source to source in the raw Chinese cabbage provided. When rinsing water used were decreased from 3.3 L/head to 2.7 L/head, no significant change was observed with respect to COD, turbidity, conductivity, $Na^+$, and $Cl^-$ concentrations in the extracted solution of the rinsed cabbage. However, the quality of the extracted solution was badly deteriorated as the amount of rinsing water used dropped down to below 2.7 L/head. The reduction of rinsing water up to 18% was proved to be possible without any negative effect on the quality of the product, Kimchi.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.213-218
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• 1991

Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at $25^{\circ}C$. From the results, a first order reaction relationship was found between salt permeated into the radish and time during brining in $5{\sim}10%$ NaCl solution. Addition of 0.05M KCl into 15% NaCl brining solution or microwave heating of salted radish for 3 minutes showed a little decreasing effect on Kakdugi fermentation rate while beating for 1 or 2 minuted resulted a rather increase. When three different salt mixtures in the concentration range of $0.001{\sim}0.01\;M$ were added into half fermented Kakdugi(appr. pH 4.4), the fermentation was greatly controlled based on pH change. Among the salt mixtures, mixture III$(Na_2HPO_4,\;Na_2PO_4,\;NaNO_2,\;Ca\;EDTA,\;Sod.\;citrate)$ showed a most significant effect where the time required to reach pH 4.0 after addition was extended by more than 6 folds when it was compared to the control method.

• Korean Medical Education Review
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• v.13 no.1
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• pp.3-11
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• 2011

Every medical school aims to provide better education, and it sometimes requires changing the current education system. However, an attempt for a change may not always be successful. In many cases, it is so not because an intended change was not properly directed but because conflicts in the process of adopting the change were not properly handled. This paper suggests seven points for how to successfully bring a change in medical education. First, the medical education should not simply focus on the pass rate of the national medical examination but also on the cultivation of creative leaders. Second, the faculty of medical school should be creative, self-motivated, and passionate. Third, people in charge of an intended change should have a good understanding of complicated dynamics between the dean's office, medical education experts, professors, and students. Fourth, people who are leading the change should also grasp the possibility that a well-intended change might not be well-received by professors, students, and dean due to their tendency to be complacent with the current system. Fifth, a successful introduction of a change requires good teamwork of a thinker, an actor, and a coordinator. Sixth, a change takes time as it takes place through a step-by-step process. Seventh, an attempt for a change accompanies a negotiation with professors with different thoughts and views regarding education, and people who want a change need to be flexible in that negotiation. In addition to these seven points, people who are responsible for a change should be consistent and consider the renown of the school.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.385-390
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treament. The results showed that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those preserved with salt. The effect of terhalose treatment enhanced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treament might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.1057-1062
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• 2016

Kimchi is a traditional Korean fermented vegetable food, the production of which involves brining of Korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. Recently, kimchi has also become popular in the Western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative microorganisms used during production. Despite these useful activities, analysis of the microbial community present in kimchi has received relatively little attention. The objective of this study was to evaluate the bacterial community structure from the raw materials, additives, and final kimchi product using the culture-independent method. Specifically, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the 16S rRNA partial sequences of the microflora. One primer set for bacteria, 341F^GC-518R, reliably produced amplicons from kimchi and its raw materials, and these bands were clearly separated on a 35-65% denaturing gradient gel. Overall, 117 16S rRNA fragments were identified by PCR-DGGE analysis. Pediococcus pentosaceus, Leuconostoc citreum, Leuconostoc gelidum, and Leuconostoc mesenteroides were the dominant bacteria in kimchi. The other strains identified were Tetragenococcus, Pseudomonas, Weissella, and uncultured bacterium. Comprehensive analysis of these microorganisms could provide a more detailed understanding of the biologically active components of kimchi and help improve its quality. PCR-DGGE analysis can be successfully applied to a fermented food to detect unculturable or other species.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.403-409
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• 2011

The removal amount of pesticide residue which were remained in baechu (Chinese cabbage) and perilla leaf were measured during the preparation process of kimchi. The amounts of diazinon, procymidone and endosulfan applied to chinese cabbage were $9.18{\pm}0.03$mg/kg, $22.27{\pm}0.22$ and $10.46{\pm}0.02$ mg/kg respectively. When chinese cabbage was brined with 10% salt solution for 12 hours, the removal rates of three pesticides were 22.5%, 25.3% and 0.6% for diazinon, procymidone and endosulfan, respectively. When chinese cabbage was brined and rinsed 3 times with water, the removal rates of three pesticides were 69.9%, 85.6% and 11.2% for diazinon, procymidone and endosulfan, respectively. When kimchi was prepared and fermented for 28 days at $4^{\circ}C$, the removal rates of three pesticides were 79.4%, 94.4% and 21.0% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during brining were 28.4%, 26.9% and 3.2% for diazinon, procymidone and endosulfan, respectively and which were 59.7%, 63.8% and 50.4% during rinsing and which were 11.9%, 9.3% and 46.4% during fermentation, respectively. The amounts of diazinon, procymidone and endosulfan applied to perilla leaf were $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ and $12.01{\pm}0.01$ mg/kg, respectively. When perilla leaf was rinsed 3 times with water, the removal rates of three pesticides were 60.5%, 52.0% and 23.7% for diazinon, procymidone and endosulfan, respectively. When perilla leaf was rinsed and brined with 10% salt solution for 14 days, the removal rates of three pesticides were 93.9%, 92.4% and 49.6% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during rinsing were 64.5%, 56.3% and 47.8% for diazinon, procymidone and endosulfan, respectively, and which during brining were 35.5%, 43.7% and 52.2% for diazinon, procymidone and endosulfan, respectively.

• Food Science and Preservation
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• v.16 no.5
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• pp.605-611
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• 2009

Korean Baechu cabbage(known as Chinese cabbage) brined in 0%, 5% and 10% (all w/v) salt solutions were packed using high-density polyethylene film (HDPE-film), low-density polyethylene film (LDPE-film), or Mirafresh film (MF-film, US patent No. 5972815), and stored at 4C for 4 weeks. Changes in pH and salinity, and microorganism counts (lactic acid bacteria and total bacteria), were investigated. There was no significant difference in the pH change in cabbage stored using various films when the vegetables were not salted. However, the pH was most stable in Baechu cabbage prepared using 10% salt solution. Cabbage treated with 0%, 5%, and 10% salt showed salinity values of 0.83%, 1.17% and 1.62%(all w/w), respectively, after 4 weeks of storage by LDPE-film. When cabbage was treated with the highest concentration of salt solution, the count of lactic acid bacteria increased but that of total bacteria decreased. The pH from pH 6.10 to pH 4.32, pH 5.68, and pH 5.92 in brined cabbage packed in HDPE-film, LDPE-film, and MF-film, respectively, after 4 weeks. When MF-film was used, the pH showed the greatest stability of all films tested, regardless of the concentration of salt solution employed in brining. The counts of lactic acid bacteria and total bacteria increased by all tested films during storage. Cabbage packed by MF-film showed the lowest increase in bacterial counts. In conclusion, MF-film was found to be the most effective packaging material for Baechu cabbage and brining in 10% salt solution was optimal to enhance the shelf life of the vegetable. LDPE-film was more effective than was HDPE-film for storage of brined cabbage.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.681-690
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• 2000

For scientification of commercial fermented radish products the study on physicochemical and processing properties of various radish cultivars should be proceeded and needed. Moisture contents of 3 parts of root ranged from 91.3 to 94.0%. Although, the upper part showed less content of moisture and ash than other parts, the upper part contained higher amount of crude protein and soluble solids. The sugar contents of Baekkwang grown on spring was the lowest$(5.0^{\circ}Brix)$ and that of Taebaek grown on autumn was the highest $(6.6^{\circ}Brix)$ among 6 cultivars. Significant difference of acidity was shown in various cultivars but not in each parts. The most abundant soluble sugars in radish root was glucose ranging from 15.8 to $27.3\;{\mu}mole/g\;f.w.$ fresh weight, f.w. and followed by fructose ranging from 16.4 to $23.1\;{\mu}mole/g\;f.w.$ However, the content of sucrose ranging from 0.7 to $2.7\;{\mu}mole/g\;f.w.$ was the lowest compared to others. Hardness of fresh root was the highest in Taebaek $[93.4{\sim}156.9N/m^2(\times10^3)]$, followed by Dongja and Chudong, and the lowest in Baekkwang. Changes in rigidity of roots during brining were determined. Although the rigidity was drastically reduced during initial 60 min., it was reversely increased during further storage. Sensory acceptabilities of Taebaek and Dongja were the best among 7 cultivars. Optimal time of radish fermentation at pH of 4.2 and acidity of 0.6% was between 24 and 28 days of storage.