• Food Science and Preservation
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• 제21권5호
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• pp.646-651
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• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• 제41권11호
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Korean Journal of Environmental Agriculture
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• 제30권3호
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• pp.268-274
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• 2011

BACKGROUND: A large scale of sediment load delivered from watershed causes substantial waterway damages and water quality degradation. Controlling sediment loading requires the knowledge of the soil erosion and sedimentation. The various factors such as watershed size, slope, climate, land use may affect sediment delivery processes. Traditionally sediment delivery ratio prediction equations have been developed by relating watershed characteristics to measured sediment yield divided by predicted gross erosion. However, sediment prediction equations have been developed for only a few regions because of limited sediment data. Besides, little research has been done on the prediction of sediment delivery ratio for asia monsoon period in mountainous watershed. METHODS AND RESULTS: In this study Tank model was expanded and applied for estimating sediment yield to Oship River of east coast. The rainfall-runoff in 2006 was verified using the Tank model and we derived good result between observed and calculated discharge in 2009 at the same conditions. In relation to sediment yield, the sediment delivery rate of 2006 was very high than 2009 regardless of methods for estimating sediment load. It was thought to be affected by heavy rainfall due to the typhoon. CONCLUSION(s): For estimating sediment volume from watershed, long-term monitoring data on discharge and sediment is needed. This model will be able to apply to predict discharge and sediment yield simultaneously in ungauged area. This approach is more effective and less expensive method than the traditional method which needs a lot of data collection.

• Korean journal of food and cookery science
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• 제21권2호
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• pp.263-269
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Journal of the Korean Society of Marine Environment & Safety
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• 제20권6호
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• pp.627-639
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• 2014

In respect of the nutrients cycling in coastal environment, regeneration in bottom layer is one of major source of nutrients. We analyzed the bottom water quality at the 14 stations during 9 years from 2004 to 2012 to investigate the characteristics of nutrients at bottom layer in Jinhae Bay. Concentrations of DIN, DIP and DSi showed the large seasonal variation and were higher in summer. Especially, average concentrations of these nutrients were two times higher in hypoxic season than in normoxic season. In summer, high concentrations of DIN, DIP and DSi caused by regeneration were common feature, but spatial distribution of DSi differ from that of DIN and DIP. DIN and DIP were higher in Masan Bay, while DSi was higher in Masan Bay as well as in center of Jinhae Bay. In comparison with DIN and DIP, DSi was significantly affected by nutrients regeneration at bottom layer in whole season. According to time series analysis, DIN concentration was decreased from approximately $14{\mu}M$ to $6{\mu}M$. This result induce that Si:N ratio at bottom layer in Jinhae Bay changed from approximately 1 to 3.

• Journal of Wetlands Research
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• 제23권1호
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• pp.44-53
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• 2021

Urban stormwater runoff contains heavy metals that accumulate in on-site treatment systems, thus resulting to facility deterioration and maintenance problems. In order to resolve these problems, low impact development (LID) technologies that promote natural materials circulation are widely used. LID facilities are capable of treating heavy metals in the runoff by means of plant uptake; however, the uptake or phytoremediation capabilities of plants have not been studied extensively, making it difficult to select the most suitable plant species for a certain LID design. This study investigated the vegetative components of an LID facility, roadside plants, and plants in landscape areas with different heavy metal exposure and frequency to determine the uptake capabilities of different plant species. The plants harvested inside the LID facilities and roadsides with high vehicular traffic exhibited greater heavy metal concentrations in their tissues as compared with the plants in landscape areas. Generally, the accumulation of heavy metals in the plant tissues were found to be influenced by the environmental characteristics (i.e. influent water quality, air pollution level, etc.). Dianthus, Metasequoia, Rhododendron lateritium, and Mugwort were found to be effective in removing Zn in the urban stormwater runoff. Additionally, Dianthus, Metasequoia, Mugwort, and Ginkgo Biloba exhibited excellent removal of Cu. Cherry Tree, Metasequoia, and mugwort efficiently removed Pb, whereas Dianthus was also found to be effective in treating As, Cr, and Cd in stormwater. Overall, different plant species showed varying heavy metal uptake capabilities. The results of this study can be used as an effective tool in selecting suitable plant species for removing heavy metals in the runoff from different land use types.

• The Journal of the Korea Contents Association
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• 제16권8호
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• pp.661-670
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• 2016

In 2000, post-construction evaluation was introduced for the purposes to evaluate demand, cost, and construction period of public construction projects and to reduce errors of public order agencies. However, pricing guide of post-construction evaluation has not been established, which becomes a cause of quality degradation of post-construction service and conflict occurrence. This study suggests the pricing guide in the form of percentage of construction cost method and cost plus fee method based on data of post-construction evaluation. This study investigates the construction costs and service costs for post-construction evaluation and conducts the comparative analysis of 'percentage of construction cost method' and 'cost plus fee method.' The analysis result shows 'cost plus fee method' is more accuracy than 'percentage of construction cost method.' In particular, cost plus fee method includes various correction coefficients, such as distance, area, and integration, in order to reflect the project characteristics of each infrastructure, and suggests linear construction (roads, railways), nonlinear construction I (housing and industry complex), and nonlinear construction II (airports, seaports, dams, water and sewage).

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권2호
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Journal of the Korean Society of Food Science and Nutrition
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• 제46권2호
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• pp.229-236
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• 2017

This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.

• Journal of the Korean GEO-environmental Society
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• 제15권4호
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• pp.61-67
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• 2014

With a view to resolving environmental problems of hazardous cement, this study seeks to identify the unconfined compressive strength and bending strength of the vegetation block designed herein by utilizing high-strength natural soil stabilizer instead of cement. Soil stabilizer is mainly made of mixture of short fiber extracted from natural fiber and lime, etc. Soil stabilizer reinforces the shearing strength of soil to improve block supportive power and durability while preventing flood and frost damages. For the unconfined compressive strength test, test pieces were prepared by mixing soil stabilizer and weathered soil in different ratios of 6 %, 12 % and 18 %. Experiments were carried out according to curing periods of 5th, 7th, 14th and 28th of the day. For bending strength test, blocks were made in the same mixture ratios as for the unconfined compressive test and tested for each stage. Also, to evaluate for the field applicability, proposed optimum water content considering the characteristics of the soil stabilizer. Permeability test result for the vegetation block, satisfied by the KS F 4419 quality standards.