• 한국식생활문화학회지
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• 제29권5호
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• pp.421-427
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• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• 아시안잔디학회지
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• 제19권2호
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• pp.95-102
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• 2005

USGA green specification is currently accepted in construction method of Korea. This study was carried out to find the factors influencing growth of turfgrass associated with soil physical properties of soil root-zone on golf green constructed with USGA method. Three putting greens in poor turfgrass and one in good turfgrass condition were selected for investigation on one golf course site at mid-South Korean peninsula. Soil hardness, moisture content, root length, and turf density were measured on-site greens, and soil physical properties and soil chemical properties also analyzed in laboratory. As a result of on-site surveys and soil physical tests in laboratory, soil physical properties were most important factors which influenced on turfgrass growth at tested greens. The results of soil particle analysis on green No. 2, in good turf condition, matched USGA sand particle recommendations. But those greens such as Nos. 1, 11 and 16, in poor putting greens, showed high soil compaction and improper soil particle distribution. Those factors created low leaf density, poor root depth, and higher moisture content compared with lower part of topsoil. Such phenomena caused inadequate turfgrass growth with soil hardening associated with poor drainage. Therefore, declines of soil physical properties associated with improper particle distribution caused a major factor influencing on turfgrass growth in golf green. Adequate test of soil particle analysis by USGA specification and proper construction method followed by adequate turf maintenance should be performed to obtain optimal turf quality on putting green.

• 한국식품조리과학회지
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• 제20권5호
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• pp.489-497
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• 2004

The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.

• 한국식품저장유통학회지
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• 제22권4호
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• pp.585-590
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• 2015

유기 및 일반재배에 따른 풋고추의 이화학적 품질특성 및 항산화활성을 비교하고자 무게, 길이, 수분함량, 표면색도, 경도, DPPH 및 ABTS radical 소거능, 총페놀함량 등을 분석하였다. 무게, 길이의 경우 전반적으로 유기농 풋고추에서 무게가 적고, 길이가 짧았으며 수분함량의 경우 유기 및 일반재배 간 비슷한 값을 나타내었다. 표면색에 있어서 유기농 풋고추의 L과 b값이 높았고, a값은 일반재배 풋고추의 값이 높았으며 재배조건에 따른 L, a, b값의 유의적인 차이를 보였다. 항산화활성의 경우 DPPH radical 소거능은 유기농 풋고추가, ABTS radical 소거능은 일반재배 풋고추가 높은 활성을 보였다. 총 페놀 함량은 유기농 풋고추 값이 높았으나 유의적 차이를 보이지 않았다. 본 연구에서는 무게, 길이 등의 외적 품질에 대해서 일반재배 풋고추의 값이 높았고, 항산화활성에 대해서는 전반적으로 유기농 풋고추에서 다소 높은 활성을 보였으나 유기 및 일반재배에 따른 내외적 품질비교를 위해서 더 많은 분석이 추가로 진행되어야 할 필요가 있다고 사료된다.

• Fisheries and Aquatic Sciences
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• 제10권3호
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• pp.113-118
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• 2007

Bromophenols are a group of compounds found only in marine organisms. They accumulate and give a sea-like aroma to marine animals. Cultivated fishes generally contain low concentrations of bromophenols compared to wild fishes. Feeding cultivated fishes with bromophenol-containing seaweed could increase their bromophenol content and thus improve their flavor quality. We evaluated the effect of an experimental feed on the bromophenol content of green grouper, Epinephelus coioides, during an 8-week feeding period. Green grouper individuals were divided into two groups and fed with conventional feed or experimental feed containing dried seaweed. Fish were collected biweekly for 8 weeks for proximate analyses and bromophenol content evaluations. Bromophenols were extracted, identified, and quantified by gas chromatography-mass spectrometry. Both moisture and lipid contents were generally higher in the controls; however, total weight and protein content were higher in the experimental group. Only 2,4-dibromophenol and 2,4,6-tribromophenol were detected in the samples. Throughout the 8 weeks, 2,4,6-tribromophenol concentrations were higher in the experimental group (9.20-32.3 ng/g dry wt) than in the control group (7.33-18.79 ng/g dry wt), but no significant difference in 2,4-dibromophenol concentration was detected between the two groups. The total bromophenol content reached a maximum at week 4 for the experimental feed and week 6 for the control. In short, experimental feed that incorporated bromophenol-containing seaweed increased the total bromophenol content in the green grouper.

• Preventive Nutrition and Food Science
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• 제20권3호
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• pp.215-220
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• 2015

The moisture sorption isotherms of vacuum-dried edible green alga (Capsosiphon fulvescens) powders were determined at 25, 35, and $45^{\circ}C$ and water activity ($a_w$) in the range of 0.11~0.94. An inversion effect of temperature was found at high water activity (>0.75). Various mathematical models were fitted to the experimental data, and Brunauer, Emmett, and Teller model was found to be the most suitable model describing the relationship between equilibrium moisture content and water activity (<0.45). Henderson model could also provide excellent agreement between the experimental and predicted values despite of the intersection point. Net isosteric heat of adsorption decreased from 15.77 to 9.08 kJ/mol with an increase in equilibrium moisture content from 0.055 to $0.090kg\;H_2O/kg$ solids. The isokinetic temperature ($T_{\beta}$) was 434.79 K, at which all the adsorption reactions took place at the same rate. The enthalpy-entropy compensation suggested that the mechanism of the adsorption process was shown to be enthalpy-driven.

• 한국작물학회지
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• 제25권4호
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• pp.1-9
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• 1980

To determine the optimum harvest time of recent rice varieties from Indica/Japonica remote crosses, leading varieties Suweon 264 and Milyang 23 were tested for the changes in dry matter weight and moisture content of grain, shattering, shelling ratio, milling ratio, and apparant physical quality during grain development at 5 day-intervals from 20 days to 55 days after heading. The results are summarized as follows: 1. Grain weight (dry matter) reached its maximum (physiological maturity) at 30 days after flowering (DAF) in Suweon 264, and at 35 days in Milyang 23, and thereafter it did not change significantly until 55 DAF. 2. Time course of decrease in grain moisture content (Y, %) during maturation (X, DAF) consisted of two linear phases, i.e. a fast and a slow period: Y=68.245-1.33X until 34DAF, and Y=23.025-0.470X until 55DAF after 34DAF in Suweon 264; Y=73.62-1.634X until 24.5DAF, and Y=33.59-0.570X until 55DAF after 24.5DAF in Milyang 23. Two varieties showed the same grain moisture content of 28% (wet basis) at physiological maturity in spite of the distinct differences in the heading date, time of physiological maturity and thereby ripening climate. 3. Force to shatter a grain ranged about 90 to 100g in Milyang 23, and about 200 to 250g in Suweon 264 and in a Japonica variety, Jinheung. The force, however, did not change significantly with harvest time from 35DAF to 50DAF. 4. The changes in the ratios of shelling, milling, broken rice and tinted rice with harvest time were insignificant during a period from 35DAF to 55DAF. However, ratios of green rice and white belly rice decreased significantly with delay in harvest time during 10 days after physiological maturity. 5. The best time of harvest for maximum yield and good quality is thought to be 10 days after physiological maturity, and grain moisture content at this time was about 20% on wet basis.

• Journal of the Korean Wood Science and Technology
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• 제12권1호
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• pp.31-37
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• 1984

For the modification of kiln drying schedule, relations between resistance to drying Rd and the moisture content or drying times were found for 4/4, 6/4 and 8/4 green Douglas fir heartwood by the mild drying schedule and the severe drying schedule until the average moisture content was about 10 percent. The results of this study were as follows. 1. Resistance to drying of thicker lumber was higher than that of thinner lumber and resistance to drying of three different thicknesses were negligible between the mild-and the severe drying schedule. The relationships between resistance to drying and two schedules or three thicknesses of lumber were $Rd_1=1.830{\times}10^5\;M^{-2.24}$ for 4/4 lumber by the mild drying schedule, $Rd_2=1.822{\times}10^5\;M^{-2.25}$ for 4/4 lumber by the severe drying schedule, $Rd_3=2.352{\times}10^5\;M^{-2.14}$ for 6/4 lumber by the mild drying schedule, $Rd_4=3.457{\times}10^5\;M^{-2.27}$ for 6/4 lumber by the severe drying schedule, $Rd_5=1.317{\times}10^6\;M^{-2.56}$ for 8/4 lumber by the mild drying schedule, $Rd_6=8.267{\times}10^5\;M^{-2.40}$ for 8/4 lumber by the severe drying schedule. 2. Thinner lumber exhibited lower level of moisture content and shorter drying time required at intersection point between the moisture content and resistance to drying as a function of drying time than those of thicker lumber. Drying time of mild drying was longer than that of severe drying and similar to the level of moisture content at intersection point.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1720-1725
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• 2004

분말녹차의 저장안정성을 알아보고자 200 mesh이상,200∼140 mesh, 100∼140 mesh로 입자크기에 따라 분급하여 흡습특성을 조사하고 수분활성도 예측 모델식을 수립하였다. 단분자층 수분함량은 BET식보다 GAB식이 더 높은 유의성을 보여 전구간에서 0.99∼1.00으로 높은 적합도를 보였으며 그 함량은 0.024∼0.0529 $H_2O$/g dry solid로 계산되었다. 평형수분함량은 입자크기에 작을수록, 낮은 온도에서 높은 평형수분함량을 나타내었다. 입자크기에 따른 흡습엔탈피도 큰 차이가 없었으나 수분활성도가 증가함에 따라 낮은 흡습에너지를 보였다. 등온흡습곡선의 적합도는 Halsey 모델이 $R^2$가 0.95 이상으로 높은 적합도를 나타내었고 Oswin, Khun, Caurie모델의 순으로 높은 적합도를 나타내었으며, 편차도 Halsey모델이 2.1∼4.0%로 가장 낮게 나타나 분말 녹차의 흡습특성에 적용가능함을 보였다. 수분활성도 예측모델의 수립을 위해 각 독립변수의 최적 함수로 시간은 ln 함수, 상대습도와 온도는 일차식을 선정하였으며 수분활성도 예측모델식은 입자의 크기에 관계없이 상대습도와 시간으로 수립한 모델식의 적합도가 적절한 것으로 나타났다.

• 한국식품영양과학회지
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• 제19권3호
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.