• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Journal of Applied Biological Chemistry
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• v.61 no.4
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• pp.391-395
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• 2018

There is an increasing concern over arsenic (As) contamination of paddy soil and rice with regard to food safety. This study was conducted to investigate total and inorganic As concentration in one hundred husked and polished rice samples collected at the non-contaminated paddy soil in Korea. Arsenic species in rice samples were extracted using 1% nitric acid ($HNO_3$) with a microwave oven and were measured using high performance liquid chromatography coupled with inductively coupled plasma-mass spectrometry. Mean concentrations of total As in husked rice and polished rice were 0.18 and $0.11mg\;kg^{-1}$, respectively. Also, average inorganic As concentrations in husked rice and polished rice were 0.11 and $0.07mg\;kg^{-1}$, respectively. These levels are lower than the standard guideline value 0.35 and $0.2mg\;kg^{-1}$ for inorganic As in husked and polished rice recommended by Codex Committee on Contaminants in Foods and Ministry of Food and Drug Safety, respectively. The mean of the inorganic As ratio for the total amount of As was 0.65 and 0.67 for husked rice and polished rice, respectively, and the range was from 0.08 to 1.0. For health risk assessment, the average value of cancer risk probability was $9.24{\times}10^{-5}$ and ranged from $2.30{\times}10^{-5}$ to $1.90{\times}10^{-5}$. Therefore, human exposure to As through dietary intake of surveyed rice samples might considered to be a low health risk.

• Journal of the Korean Geotechnical Society
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• v.39 no.7
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• pp.17-30
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• 2023

This study investigates the impact of water immersion and high temperature on the shear strength of cemented sand through direct shear tests. Standard Jumunjin sand was used and cemented with binders, such as ultra-rapid hardening cement and an epoxy aqueous solution. The binder was mixed at concentrations of 4%, 8%, or 12%. Subsequently, cylindrical cemented specimens with a diameter of 64 mm and height of 25 mm were produced using compaction. The curing period was three days, and the specimens were cured under dry air, immersion, and heating conditions. The heating condition involved subjecting the immersed specimens to a microwave oven three times for three minutes to achieve an internal temperature of approximately 90℃. Regardless of the binder type, the cohesion of the cemented sand increased with higher binder content, whereas the internal friction angle exhibited a slight increase or decrease. Compared with ultra-rapid hardening cemented sand, epoxy-cemented sand displayed an average cohesion that was five times higher and an internal friction angle that was 10° higher. Overall, irrespective of binder type, the shear strength decreased during water immersion and increased during heating. Notably, the epoxy-cemented sand exhibited a three-fold increase in cohesion and a more than 20° increase in the internal friction angle during heating.

• Journal of Soil and Groundwater Environment
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• v.11 no.1
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• pp.54-64
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• 2006

Chromated copper arsenate (CCA), a wood preservative, has been widely used to protect wood products from attacks by bacteria, fungi and insects. However, the use of CCA is currently forbidden or limited to some applications in many countries because the toxic elements (Cr, Cu, and As) of CCA are released into the environments during outdoor uses, which may cause adverse health effects on humans and ecological systems. This study was conducted to investigate the distributions of chromium, copper and arsenic in soils adjacent to two CCA-treated wood structures. In a 7 month old pond entry structure, ten surface soil samples (0-2.5 cm) were collected at lateral distances of 0, 0.5, and 1 m from the stairway, and nine surface soil samples were collected beneath the deck. Nine top soil samples were taken from a 2 year old sound barrier structure at lateral distances of 0, 1, and 2 m. Background surface soil samples were also collected from each structure. Samples were analyzed for some physicochemical properties such as pH, electrical conductivity, organic matter content, and soil texture. Following the extraction of the elements with a microwave digestion system, samples were analyzed for Cr, Cu, and As. The concentrations of the three elements in soils adjacent to the structures were significantly elevated compared to the background levels, indicating that the elements have been leached out of the structures. Released e1ements showed lateral concentration gradients within 1 m. The elevations of the three elements in soils underneath the deck did not seem different (background-corrected concentrations: Cr, 5.01 mg/kg; Cu, 5.50 mg/kg; As, 4.91 mg/kg), while the elements in soils near the sound barrier were elevated in the order of As>Cu>Cr with measured concentrations of 49.7, 44.7 and 52.5 mg/kg, respectively. Background As, Cu, and Cr concentrations near the sound barrier were 9.88, 30.8, and 46.5 mg/kg, respectively. These results showed that CCA constituents are released into the environment and it is suggested that risk assessment need to be conducted to investigate harmful effects of the released elements on humans and ecological systems.

• Clean Technology
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• v.17 no.2
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• pp.124-133
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• 2011

In addition to six substances regulated in EU RoHS including lead, mercury, cadmium, hexavalent chromium, polybrominated biphenyls (PBB) and polybrominated diphenyl ethers (PBDE), priority substances are identified in new RoHS II as hexabromocyclododecane (HBCDD), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP) and diethylhexyl phthalate (DEHP). In this study, 20 plastic samples were collected from 12 domestic electrotechnical companies and levels of four restricted substances were determined by gas chromatography-mass spectrometry, Among 20 parts that compose washer, refrigerator or microwave oven, HBCDD was detected in three samples of NBR material with the amount of 42~381 mg/kg while DBP and BBP was not detected in any samples collected respectively, implying that these substance may not be used widely in plastic materials for EEE. However, DEHP was detected in all samples of NBR, PP, PBT, EPDM and PVC materials with the amount of 42 up to 59,400 mg/kg that exceeds the limit value of 0.1 wt% (1,000 mg/kg). Presence of a restricted substance in polymer material makes a great negative influence on a number of final product. To cope with coming RoHS II as well as REACH, action not to use DEHP in plastic material or the relevant notification in case of REACH seems to be needed. Screening test of Arsenic compounds such as diarsenic pentaoxide, diarsenic trioxide, lead hydrogen arsenate, triethyl arsenate that are included in REACH SVHC was done by ICP measurement Arsenium was detected in four samples made of NBR and PBT materials in the level of 15~700 mg/kg. By considering the screening method used in this study, the amount of arsenium compounds in the thermistor made of PBT material has a high chance of exceeding the regulated limit value.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.721-726
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• 2010

The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.441-447
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• 1998

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut ($0.5\;cm\;{\times}\;10\;cm\;{\times}\;10\;cm$, 25 g), tested for Salmonella contamination (results: negative), inoculated with S. typhimurium ($10^{7}\;CFU/g$), then treated in various conditions related to cooking. Mter thawing for 24 hours in various conditions, the number of S. typhimurium was increased to $10^{10}\;CFU/g$ at a refrigerated temperature ($4~10^{\circ}C$), and to $10^{21}\;CFU/g$ at room temperature ($22~29^{\circ}C$). Mter thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to $10^{8}\;CFU/g$. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was $10^{10}\;CFU/g$ after 24 hours, $10^{13}\;CFU/g$ after 48 hours, and $10^{20}\;CFU/g$ after 72 hours. At room temperature the number of bacteria reached $10^{11}\;CFU/g$ in 2 hours, $10^{15}\;CFU/g$ in 4 hours, $10^{16}\;CFU/g$ in 8 hours, $10^{18}\;CFU/g$ in 12 hours, and $10^{21}\;CFU/g$ in 24 hours. Mter cooking in a frying pan (150{\pm}7^{\circ}C$) for 3 minutes, the bacterial count was $10^{16}\;CFU/g$. After cooking in hot water for 20 minutes, the bacterial count was $10^{7}\;CFU/g\;at\;60^{\circ}C,\;10^{6}\;CFU/g\;at\;63^{\circ}C,\;and\;10^{4}\;CFU/g\;at\;65^{\circ}C$. The fried pork was mixed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took $10{\pm}2$ minutes. The bacterial count in the japchae increased to $10^{7}\;CFU/g$ from the count of $10^{6}\;CFU/g$ of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over $65^{\circ}C$ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.