• Korean Chemical Engineering Research
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• v.48 no.6
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• pp.757-762
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• 2010

Since the quality and performance of medicinal products are heavily dependent upon the size, shape and polymorphism of active pharmaceutical ingredients(APIs), their crystallization has been regarded as one of the most important pharmaceutical processes. In this study, NIR-based inline measurements were employed to monitor key attributes of API particles real-time during the crystallization process. Principal component analysis(PCA) method was selected to correlate inline NIR spectra while the well-known aspirin was studied as a model drug. According to our characterization results, the ratio of ethanol to acetone did not cause any change in polymorphism, but resulted in a significant difference in the nucleation time, crystal growth and crystal shape. These phenomenological changes were well correlated with the PCA's implications. It turned out that the NIR-based inline monitoring technology can be employed well in observing and predicting key quality attributes such as crystal size during pharmaceutical crystallization processes.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.42-50
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• 1984

The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.

• Food Science and Preservation
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• v.20 no.4
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• pp.475-481
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• 2013

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.361-371
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• 2014

Objectives: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. Methods: Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat fish eggs beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking. Results: Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat fish eggs beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat eggs beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g. Conclusions: Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.8-14
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• 2013

The newly developed fertilizer is the slow-releasing fertilizer which can be used as a basal fertilizer without no additional fertilization at tillering stage. It has 30-4-6% of $N-P_2O_5-K_2O$ and was coated with mixture of LDPE (Low density polyethylene), EVA (Ethylene vinyl acetate), BDP (Bio degraded polymer), TALC and nonionic surfactant for the controlled release up to 50 days after application. Coating materials were designed to be decomposed naturally. This fertilizer can be applied directly to the seedling tray mechanically just before transplanting, resulting in significant labor saving effect. The developed slow-release fertilizer, which can replace both basal fertilization and top dressing at tillering stage by single application directly to seedling tray, showed the highest release at 14~21 days after transplanting. Considering the plant growth at different growth stages and yield, the optimal application rate of developed slow-release fertilizer was 300 g per rice nursery tray and the yield of rice at this application rate was 5.25 MT/ha. Rice quality in terms of head rice grain ratio, amylose content, whiteness, and taste value decreased as fertilization rate increased from 200 g to 500 g per nursery tray. Fertilization rate based on quantity of fertilizer ingredients (N, P, K) was reduced by 49.3% compared to the standard application rate and there was 49.2% reduction in labor input for fertilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.535-542
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• 2019

The purpose of this study was to obtain basic data necessary for making a nuruk salt by comparing and analyzing the ingredients of various nuruk salts, and to select a nuruk salt that meets the users' needs. We selected the types of nuruk as the ihwaguk, miinguk, baekguk, and koji to identify the characteristics of the nuruk, and then analyzed the chemical characteristics after manufacturing the nuruk salts under the same conditions of fermentation, such as material ratio and temperature. In the manufacture of nuruk salt, the pH level dropped from 6.2~6.5 before fermentation to 6.1~6.2 three days after fermentation. The Acidity increased from 0.16~0.18 before fermentation to 0.22~0.25 after fermentation and there was no difference between the nuruk. The sugar content has risen since fermentation, and nuruk salt made by koji showed the largest increase in the sugar content. The salinity of the nuruk salt was raised to 37~44 after fermentation from 30~32 before fermentation and indicated largest increase in nuruk salt made by koji. Organic acids of nuruk salt were detected in the order of acetic acid, oxalic acid, malic acid, lactic acid, and citric acid. The oxalic acid of the baekguk salt was found to be 0.77 mg/mL, 2.3 times more of the koji, and the succinic acid was also found to be the highest with 1.19 mg/mL. Malic acid, lactic acid, acetic acid, and citric acid were found to have the highest amount of koji salt at 0.29 mg/mL, 1.48 mg/mL, and 0.12mg/mL, respectively, making it a better taste to be soft than other nuruk salt.

• Clean Technology
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• v.25 no.1
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• pp.7-13
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• 2019

Recently, attention has been paid to obtaining bio-polyols from renewable resources. Successful use of these natural ingredients successfully produced in the industry for the synthesis of various polyurethanes is a very important task. In this study, a series of dimethylformamide (DMF) based polyurethanes were synthesized from methylene diphenyl diisocyanate (MDI)/1, 4-butanediol and bio-polyol (polytrimethylene ether glycol based on 1, 3-propanediol : B-POL)/polyester polyol (polyadipate diol based on 1,4-butandiol : H-PET). The effect of different ratio of bio-polyol (B-POL)/polyester polyol (H-PET) on the physical properties of polyurethane was investigated. As the B-POL content in B-POL/H-PET mixture increased, the glass transition of soft segment (Tgs) and tensile strength of polyurethane decreased, however, the elongation at break and tear strength increased. On the other hand, artificial leather was produced by wet process using synthesized DMF-based polyurethanes. It was found that there was almost no difference in the effect of the B-POL/H-PET composition on the average size and density (the number of cells per unit volume) of the porous cells formed in artificial leather. These results show that there is no problem in using bio-polyol (B-POL) based polyurethane for artificial leather produced by wet process.