• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1269-1274
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• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

• Journal of Sericultural and Entomological Science
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• v.50 no.1
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• pp.5-9
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• 2012

A new silkworm variety SooOkJam for spring rearing season is F1 hybrid between Jam157, a japanese race bred from introduction breeding and Jam158, a chinese race from introduction breeding. In the local adaptability test performed at 8 local areas in spring of 2011, the hatchability rate of SooOkJam was recorded 2% higher than the authorized silkworm variety, DaePoongJam. The larval period was recorded 12 hour shorter than DaePoongJam. The pupation percentage was recorded 0.8% higher than DaePoongJam. Single cocoon weight (2.40 g), Cocoon yield (22.6 kg) and best cocoon rate (95.5%) was similar to DaePoongJam. The concentration of DNJ was measured 4.12 mg in SooOkJam, lower than DaePoongJam (4.45 mg). Test of the artificial diet of SooOkJam showed excellent adaptability of the artificial diet for larval period from 1st to 3rd, similar to KumOkJam. In the Paecilomyces tenuipes production ability test, the pupal weight of SooOkJam was 1.61 g/individual, similar to DaePoongJam (1.65 g/individual).

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.159-165
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• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

• Water for future
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• v.21 no.4
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• pp.399-406
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• 1988

Presented in this paper is a brief summary of the basic theory and observation from a laboratory investigation aimed at determining flow characteristics and ice jam topography in a sinuous channel, and in a single-bend channel. The sinuous channel comprised thirteen $90^{\circ}$ bends and was of comparatively small s\aspect ratio. The single-bend channel was a $180^{\circ}$ bend, which was an order of magnitude large in width as well as aspect ratios than the sinuous channel. The simulated ices were polyethylene and polypropylene beads and block. The streamwise velocities near the bottom were larger than that of surface in sinuous channel and forming ice jam in sinuous channel, this phenoumena were found strongly. Jams were generally thicker along the inner bank of bends. The path of maximum-streamwise velocity was displaced towards approachs side of the inner bank of bends. Radial variation of jam thickness was to be regular by increasing size of ice fragments. The rate of jam head progression around outer bank of the single bend was faster than that of inner bank and its velocity was roughly steady. With increasing Froude number, jm thickness became less uniformly distributed; being generally thicker along the inner bank and near the jam's toe. Two-layer model might be adaptable for the computing the streamwise velocity in shallow river bends. Two cells of secondary flow cound be expected in ice covered-river bends.

• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.281-286
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• 1993

Strawberry pulp was separated into serum and Insoluble pulp by centrifugation. The serum was concentrated in vacuo at 55~58$^{\circ}C$ and 10% aroma recovered. Two folds concentrated strawberry pulp was prepared by mixing concentrated serum, aroma fraction and Insoluble pulp. To develop aroma-rich jam, the strawberry jam was prepared by filling mixture of concentrated pulp, sucrose, citric acid and pectin into retortable pouches and by heating them after heat-seating. The color and flavor quality of the jam prepared by new method were better than the jam prepared by conventional method, as Indicated by GC, GC/MS data, surface color and anthocyanin contents. These results were confirmed by the sensory evaluations. Flavor off-flavor, color intensity and overall acceptance were superior to the conventional method.

• Journal of Sericultural and Entomological Science
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• v.50 no.1
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• pp.1-4
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• 2012

A new silkworm variety "DaeBakJam" for spring rearing season is F1 hybrid between Jam155, a japanese race bred from introduction breeding and Jam156, a chinese race from introduction breeding. In the local adaptability test performed at 8 local areas in spring of 2010, the hatchability rate of DaeBakJam was recorded 96% similar to DaePoongJam. The larval period was 3 hour shorter than DaePoongJam. The pupation percentage was recorded 0.2% higher than DaePoongJam. Single cocoon weight (2.72 g) and Cocoon yield (25.4 kg) was higher than DaePoongJam. The concentration of DNJ was measured 3.28 mg in DaePoongJam, lower than DaePoongJam (3.48 mg). Test of the artificial diet of DaeBakJam showed bad adaptability of the artificial diet for larval period from 1st to 3rd, but KumOkJam showed excellent adaptability of the artificial diet. In the Paecilomyces tenuipes production ability test, the pupal weight of DaeBakJam was 1.69 g/individual, higher than DaePoongJam (1.59 g/individual).

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.25-29
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• 1975

Took an experiment of the jam manufacture with the raw material―the persimmons mellowed naturally and the persimmons which were got rid of astringency artificially―with many kinds of Korean persimmons. The results as follows : 1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon. 2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam. 3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage. 4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.

• The Journal of Korean Medical History
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• v.24 no.1
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• pp.57-62
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• 2011

With the discovery of WooJam JabJeo, Jang-Taegyung[1809~1887] was highlighted as a noted doctor who won fame in the neighborhood of Gwangju, but with 'WoodJam Mango' seeing the light of day, this study was able to confirm the appearance of a literary man enjoying a reputation enough to sway literary circles with his writing of poems. It's possible to confirm his past related to medical service only until age of 42, which is because description in "WooJam JabJeo" came to a halt there. The situation is that the contents of 'WooJam Mango' started from age of 46 and were carried on even until after his death by his followers. Therefore, there exists a very intense impression that he might have put a focus on the life as a literary man ever after his mid-40s. and considering that he breathed his last at the age of 79, it's not difficult for us to estimate that his life was predominantly a series of literary activities rather than a health care provider. The place names appearing in "WooJam JabJeo" and "WooJam Mango" are limited to today's Jeonlanam-do, and this researcher would say that the through-composed poems, which sang of the beauty of Gwangju area scenery are the works, deserve to get a spotlight in local history even today. Through the above discussion, this study could prove that WooJam is a flawless figure enough to represent Gwangju and Jeonlanam-do as a health care provider and a literary person as well.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.63-67
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• 2013

A new silkworm variety "WhangBoJam" for spring rearing season is F1 hybrid between Jam317, a japanese strain bred from introduction breeding and Jam318, a chinese strain from introduction breeding. In the local adaptability test performed at 8 local areas in spring of 2012, the hatchability rate of WhangBoJam was recorded 95% similar to Kum HwangJam. The larval period was 8hours more long than KumHwangJam. The pupation percentage was recorded 6.6% higher than KumHwangJam. Single cocoon weight was recorded 2.29 g similar to KumHwangJam and cocoon yield(21.3 kg) was higher than KumHwangJam. The concentration of DNJ was measured to 0.22% in WhangBoJam, lower than DaePoongJam(0.26%). In the Paecilomyces tenuipes production ability test, the pupal weight of Whang BoJam was 1.33 g/individual, higher than KumHwangJam (1.19 g/individual).

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).