• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.584-587
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• 2007

The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G#) and loss (G") moduli measured at $4^{\circ}C$ before aging increased with an increase in MS in the range of 0.030-0.118, while those of tan ${\delta}$ (the ratio of G"/G#) decreased. The G# values of hydroxypropylated rice starches, as a function of aging time (10 hr) at $4^{\circ}C$, increased rapidly at the initial stage, and then reached a plateau region at shorter aging times. However, for the native starch, the plateau values were not observed for G# after a long aging time. Increasing the MS resulted in a decrease in plateau values. The rate constant (K) for structure development during aging was described by first-order kinetics. The K values of hydroxypropylated rice starches at 0.086 and 0.118 MS were much lower than the K value at 0.030 MS.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• Journal of the Korean Society for Heat Treatment
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• v.36 no.5
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• pp.285-297
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• 2023

The effects of aging treatment sequence, specifically pre-aging and post-aging, on the microstructure and mechanical properties of Al-Zn-Mg-Cu aluminum alloys has been studied in comparison to symmetrically rolled specimens. In symmetrically rolled specimens, a straight-band precipitation distribution was observed, whereas asymmetrically rolled specimens exhibited a curved-band microstructure of fine precipitates. Notably, the asymmetrically rolled specimens displayed higher strengths. In the case of post-aging, the aging process occurred after rolling, and the dislocations generated during rolling acted as nucleation sites for precipitates during aging. This resulted in the formation of fine precipitates, contributing to improved mechanical properties compared to symmetric rolling. To enhance strength of the Al-Zn-Mg-Cu aluminum alloys, asymmetric rolling proves to be more effective than symmetric rolling, with post-aging showing greater efficacy than pre-aging.

• Journal of the Korean Society for Heat Treatment
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• v.31 no.3
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• pp.91-96
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• 2018

Microstructural development of ferritic 11Cr-3.45W heat-resistance steel for ultra-supercritical power plant during creep and thermal aging was investigated using electron microscopy. The test samples were isothermally aged at $700^{\circ}C$ for up to 4000 hours and subjected to creep loading at $700^{\circ}C$ for predetermined periods of lifetime to prepare the damaged materials. In this structural material, a various secondary phases are the primary influence on mechanical properties of ferritic heat-resistance steel. The typical precipitates of $M_{23}C_6$, MX and $M_2X$ secondary phases had been analyzed through qualitative and quantitative manner. Coarsening of precipitates and increase of lath width were observed during creep and thermal aging. This phenomenon was remarkable for creep process compared with isothermal aging process.

• Food Engineering Progress
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• v.13 no.2
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• pp.110-116
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• 2009

Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L$^{*}$, a$^{*}$, and b$^{*}$-values increased during aging in general with exception for b$^{*}$-values in some conditions. Initial yeast population was ranged 1.2-4.9${\times}10^{6}$CFU/g and increased to 1.1-5.9${\times}10^{7}$CFU/g after 90 days of aging.

• Journal of Korea Foundry Society
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• v.28 no.5
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• pp.221-225
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• 2008

The structural and hardness variations of Mg-5Sn-(1,2,3) Ca (wt%) alloys have been investigated during various aging heat treatments followed by solution heat treatment at $500^{\circ}C$ for 24 hrs. Maximum hardness of Hv61 has been obtained for Mg-5Sn-3Ca alloys, when the aging treatment was performed at $200^{\circ}C$ for 24 hrs. The microstructures were critically changed when the content of Ca was more than 1wt%, since CaMgSn and $Mg_{2}Ca$ phases were mainly precipitated during aging treatments. The hardness variations with structural evolutions are discussed with respect to the aging temperatures and times.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• BMB Reports
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• v.52 no.10
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• pp.577-588
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• 2019

DNA methylation at CpG sites is an essential epigenetic mark that regulates gene expression during mammalian development and diseases. Methylome refers to the entire set of methylation modifications present in the whole genome. Over the last several years, an increasing number of reports on brain DNA methylome reported the association between aberrant methylation and the abnormalities in the expression of critical genes known to have critical roles during aging and neurodegenerative diseases. Consequently, the role of methylation in understanding neurodegenerative diseases has been under focus. This review outlines the current knowledge of the human brain DNA methylomes during aging and neurodegenerative diseases. We describe the differentially methylated genes from fetal stage to old age and their biological functions. Additionally, we summarize the key aspects and methylated genes identified from brain methylome studies on neurodegenerative diseases. The brain methylome studies could provide a basis for studying the functional aspects of neurodegenerative diseases.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.953-967
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• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• Polymer(Korea)
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• v.27 no.3
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• pp.249-254
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• 2003

The variation of chemical structure and physical properties of crosslinked polyethylene (XLPE) during thermal aging process was investigated. The formation of carbonyl functional group resulting from thermal oxidation reaction of XLPE was monitored using X-ray photoelectron spectroscopy and near infrared (NIR) spectroscopy. It was observed that the intensity of carbonyl peak observed at 1715 nm linearly increased with aging time in NIR spectroscopy. The linear relationship between NIR peak absorbance and aging time confirmed that NIR spectroscopy might be used as a proper tool for monitoring the aging process of polymeric materials. Also the formation of crosslinks during the aging process was monitored using thermal mechanical analysis, stress-strain test, and Shore hardness test. The change in the physical properties, such as the increase in the glass transition temperature from 110 to 132$^{\circ}C$, the decrease in the strain from 265 to 110%, as well as the increase in the shore D hardness from 32 to 50, was observed during the aging process.