• Journal of the Korean Institute of Landscape Architecture
• /
• v.45 no.3
• /
• pp.66-79
• /
• 2017

In 2014, a Donghak Peasant Revolution Memorial Park design competition was held with various forms and techniques to convey mourning. This is a process of the reconsideration of memorial projects that are used to stimulate the collective memory and it is a meaningful resource for examining the consciousness of contemporary designers in regards to the memorial designs that are currently under planning in Korea. This study investigated the background of the Donghak commemorative projects that took place at the same site in a timely manner and analyzed the design competition through the existing literature research. Through this, it was seen that the memorial, which was formed by means of past political purposes, has changed into a way to collect various opinions and forms through open design competition. A framework of analysis prepared through multi-layer analysis is daily use, interaction and spontaneity, abstraction, temporality, locality, integration and harmony with surroundings. The results of this study are as follows. First, in order to convey memorial commemoration in everyday life, the projects organized scattered memorial spaces with special characteristics and linked them with daily activities program. Second, the projects used direct participation and emotional experiences to interact with monuments. Third, color, vertical elements, clustering, and park frame manipulation were used for abstract reproduction. Fourth, the projects introduce architecture and furniture that can be changed and plants for temporal change. Fifth, the previous terrain was restored and the setting of the scene was reproduced in order to make the site a space with place. Sixth, to improve the connection with existing monuments, the projects used techniques such as relaxation and the reinforcement of circulation lines and axes. Seventh, a path and a building conforming to the terrain were arranged for harmony with the surroundings.

• Food Science and Preservation
• /
• v.24 no.7
• /
• pp.898-907
• /
• 2017

This study was aimed to test harvest time effect with polyethylene (PE) film liner, 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) treatments on fruit quality attributes in 'Sangjudungsi' persimmon fruit during cold storage. The fruits were harvested 10 days earlier in 2016 than the mature harvest time in 2015. The ethylene production was significantly lower in early harvested fruits than in mature harvested ones. Flesh firmness was maintained higher in 1-MCP treated fruit than in other treatments during cold storage. The rate of fruit weight loss was significantly inhibited by PE film liner treatment during storage, regardless of harvest time. 1-MCP treatment showed less change in fruit peel color variables ($L^*$ and $b^*$) from the calyx-end and equatorial regions during cold storage, compared with those from the control and PE film treatments. The incidence rate of fruit decay and softening was higher in PE film treated fruits than in the other treatments. However, there was no decay detected in AVG treated fruit. The early harvested fruits were maintained higher flesh firmness, compared with mature harvested fruits. Nevertheless, the mature harvested fruits showed much higher soluble solids content, the redness (Hunter a value) of the fruit peel and respiration rate, compared with early harvested fruits. Furthermore, the rate of weight loss in the fruit was remarkably inhibited in the PE film treatment.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.41 no.4
• /
• pp.341-350
• /
• 2015

Skin carrys out protective role against harmful outer environment assaults including ultraviolet radiation, heavy metals and oxides. Especially, ultraviolet-B (UVB) light causes inflammatory reactions in skin such as sun burn and erythma and stimulates melanin pigmentation. Furthermore, the influx of UVB into skin cells causes DNA damage in keratinocytes and dermal fibroblasts, inhibition of extracellular matrix (ECM) synthesis which leads to a decrease in elasticity of skin and wrinkle formation. It also damages dermal connective tissue and disrupts the skin barrier function. Prolonged exposure of human skin to UVB light is well known to trigger severe skin lesions such as cell death and carcinogenesis. Haloarcula vallismortis is a halophilic microorganism isolated from the Dead Sea, Its growth characteristics have not been studied in detail yet. It generally grows at salinity more than 10%, but the actual growth salinity usually ranges between 20 to 25%. Because H. vallismortis is found mainly in saltern or salt lakes, there could exist defense mechanisms against strong sunlight. One of them is generation of additional ATP using halorhodopsin which absorbs photons and produces energy by potential difference formed by opening the chloride ion channel. It often shows a color of pink or red because of their high content of carotenoid pigments and it is considered to act as a defense mechanism against intense UV irradiation. In this study, the anti-inflammatory effect of the halophilic microorganism, H. vallismortis, extract was investigated. It was found that H. vallismortis extract had protective effect on DNA damage induced by UV irradiation. These results suggest that the extract of halophilic bacterium, H. vallismortis could be used as a bio-sunscreen or natural sunscreen which ameliorate the harmful effects of UV light with its anti-inflammatory and DNA protective properties.

• Korean Journal of Remote Sensing
• /
• v.39 no.6_1
• /
• pp.1211-1224
• /
• 2023

Clouds cause many difficult problems in observing land surface phenomena using optical satellites, such as national land observation, disaster response, and change detection. In addition, the presence of clouds affects not only the image processing stage but also the final data quality, so it is necessary to identify and remove them. Therefore, in this study, we developed a new cloud detection technique that automatically performs a series of processes to search and extract the pixels closest to the spectral pattern of clouds in satellite images, select the optimal threshold, and produce a cloud mask based on the threshold. The cloud detection technique largely consists of three steps. In the first step, the process of converting the Digital Number (DN) unit image into top-of-atmosphere reflectance units was performed. In the second step, preprocessing such as Hue-Value-Saturation (HSV) transformation, triangle thresholding, and maximum likelihood classification was applied using the top of the atmosphere reflectance image, and the threshold for generating the initial cloud mask was determined for each image. In the third post-processing step, the noise included in the initial cloud mask created was removed and the cloud boundaries and interior were improved. As experimental data for cloud detection, CAS500-1 L2G images acquired in the Korean Peninsula from April to November, which show the diversity of spatial and seasonal distribution of clouds, were used. To verify the performance of the proposed method, the results generated by a simple thresholding method were compared. As a result of the experiment, compared to the existing method, the proposed method was able to detect clouds more accurately by considering the radiometric characteristics of each image through the preprocessing process. In addition, the results showed that the influence of bright objects (panel roofs, concrete roads, sand, etc.) other than cloud objects was minimized. The proposed method showed more than 30% improved results(F1-score) compared to the existing method but showed limitations in certain images containing snow.

• Korean Journal of Remote Sensing
• /
• v.39 no.6_2
• /
• pp.1635-1650
• /
• 2023

Under global warming, the steadily increasing sea surface temperature (SST) severely impacts marine ecosystems,such as the productivity decrease and change in marine species distribution. Recently, the catch of Todarodes Pacificus, one of South Korea's primary marine resources, has dramatically decreased. In this study, we analyze the marine environment that affects the formation of fishing grounds of Todarodes Pacificus and develop seasonal habitat suitability index (HSI) models based on various satellite data including Geostationary Ocean Color Imager (GOCI) data to continuously manage fisheries resources over Korean exclusive economic zone. About 83% of catches are found within the range of SST of 14.11-26.16℃,sea level height of 0.56-0.82 m, chlorophyll-a concentration of 0.31-1.52 mg m^-3, and primary production of 580.96-1574.13 mg C m^-2 day^-1. The seasonal HSI models are developed using the Arithmetic Mean Model, which showed the best performance. Comparing the developed HSI value with the 2019 catch data, it is confirmed that the HSI model is valid because the fishing grounds are formed in different sea regions by season (East Sea in winter and Yellow Sea in summer) and the high HSI (> 0.6) concurrences to areas with the high catch. In addition, we identified the significant increasing trend in SST over study regions, which is highly related to the formation of fishing grounds of Todarodes Pacificus. We can expect the fishing grounds will be changed by accelerating ocean warming in the future. Continuous HSI monitoring is necessary to manage fisheries' spatial and temporal distribution.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.74-81
• /
• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.605-613
• /
• 2016

The quality and shelf life of sliced root of Platycodon grandiflorum (Doraji) treated by ozon-microbubble-heat shock (OMH) were investigated by combining modified-atmosphere packaging [MAP, ($50%O_2+15%CO_2+35%N_2$)]. The study was based on microbiological (total viable bacteria, fungi, Enterobacteriaceae and coliforms numbers), physicochemical and sensory changes. OMH treatment was effective in reducing microbial populations of the sliced Doraji, especially Enterobacteriaceae and coliforms reduced by 2 log CFU/g. However OMH-MAP treatment remained the aerobe and fungi numbers. Regarding the color, OMH-MAP delayed the change of Hunter $b^*$ and the sliced Doraji by OMH-MAP treatment exhibited lower decrease of flavor and overall acceptability compared to those by polypropylene packaging after tap water treatment (Control). The OMH and $50%O_2+15%CO_2$ MAP treatment gave better sensory quality and extended shelf-life for sliced Doraji (~3 days longer shelf-life than Control). Flavor was significantly related to overall acceptability at both Control and OMH-MAP, whereas total coliforms prevalence was associated with overall acceptability at only OMH-MAP. Therefore microbubble-heat shock treatment may improve microbial safety and sliced Doraji by OMH treatment can stored under $50%O_2+15%CO_2$ treatment for up to 7 days. Thus, OMH and MAP treatment may be used in maintaining the storage quality and marketability of sliced Doraji.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.799-806
• /
• 2012

This experiment was conducted to establish the optimum conditions for high $CO_2$ gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high $CO_2$ treatments, the quality change was most effectively controlled during storage in the 70%-$CO_2$-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about $10,295cm^3/m^2$/day/atm at $25^{\circ}C$. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and $25^{\circ}C$. The results of this study showed that the OPP film, OPP film + 70% $CO_2$, and MP film+70% $CO_2$ were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70% $CO_2$, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to $CO_2$. Therefore, the results indicated that MP film containing 70% $CO_2$ can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.

• Journal of Food Hygiene and Safety
• /
• v.38 no.2
• /
• pp.55-62
• /
• 2023

This study aimed to investigate the effect of a coating agent on pork storage. Pork was coated with a coating agent containing sodium carboxymethyl cellulose (CMC) and mandarin peel powder (M). The treatments were divided into control, a 0.1% CMC treatment, and a 0.1% CMC +5% M treatment, and pH, color, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and the number of viable cell counts were measured. In the case of redness (a), it was found that the reduction over the storage period was less in the 0.1% CMC + 5% M treatment than in the control and the 1% CMC treatment. When stored at 4℃ and 25℃, TBARS of pork tended to increase during the storage period, followed by control, 0.1% CMC treatment, and 0.1% CMC + 5% M treatment, indicating that lipid oxidation was most suppressed in pork coated with mandarin peel powder. As a result of measuring the VBN of pork stored at 4℃ and 25℃, the 0.1% CMC + 5% M treatment showed lower values than the control and 0.1% CMC treatment. When the film-coated pork was stored at 4℃, the number of viable cell counts in the 0.1% CMC +5% M treatment area was 7.13±0.96 log CFU/g on the 12th day of storage, delaying the growth of viable cell counts for approximately 3 d more than other treatments. Therefore, coating pork with a film containing CMC and mandarin peel powder has been confirmed to delay the increase in the number of viable cell counts while reducing the quality change during pork storage, which is an effective alternative to improving the storage of fresh food as an edible film.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1458-1464
• /
• 2007

This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at $4^{\circ}C$. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$ followed by smoking for 2 hr at $22{\sim}24^{\circ}C$. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$, smoking for 2 hr at $22{\sim}24^{\circ}C$, and smoking again for 30 min at $47{\sim}50^{\circ}C$. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at $-20^{\circ}C$ by monitoring the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as $7.4{\times}10^5$ and $6.2{times}10^5$ CFU/g, respectively. Viable cells were not detected after 1 year of storage at $-20^{\circ}C$. The sensory evaluations of the processed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall acceptability, preference were in the oder of cold smoked, warm smoked, and salted.