• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.331-337
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• 1989

In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at $15^{\circ}C$ were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01% $H_2O_2$ to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01% $H_2O_2$ to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and $H_2O_2$ to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at $15^{\circ}C$.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11b
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• pp.35-42
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• 2001

In order to obtain basic information for pure line breeding of hemp which is effective on the pure line preservation and propagation, three varieties were investigative from 1995 to 1996 at Mokpo Experiment Station, Honam Agriculture Experiment Station, and cutting parts, cutting times, cutting length and storage duration after cutting of plant were observed. Higher rooting ratio were observed in cutting of shoot and later branch, in July 5, optimum harvesting time and 5 days after harvesting time, in shorter storage duration,0 and 2 days. Also there were the highest rooting ratio increased by from 12% to 16% in shorter cutting of 10cm than 15cm long cutting in shoot, lateral branch and stem cuttings. Hemp cv. Korea showed higher rooting ratio than the other varieties, Japan and Turkey. Therefore, it was concluded that hemp, a dioecious plant, could be effectively propagated for the pure lines by cutting method, especially in cv. Korea.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.925-931
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• 1997

An attempt was made in this study to investigate the possibility of processing seasoned and semi-dried horse mackerel (Tracharus japonnicus) and to examine its keeping quality, by analyzing the factors such as water content, pH, volatile basic nitrogen, viable cell count, peroxide value, color value and sensory evaluation. For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hr, respectively, under $50{\pm}5%$ of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packaging method in nylon/polyethylene/linear low density polyethylene $(0.015/0.045/0.04\;{\mu}m)$ film bag, was 42 days during storage at $-3{\pm}0.5^{\circ}C$, while that of unpackaged one was only 28 days.

• Elastomers and Composites
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• v.55 no.2
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• pp.81-87
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• 2020

Service life prediction and evaluation of rubber components is the foundational technology necessary for securing the safety and reliability of the product and to ensure an optimum design. Even though the domestic industry has recognized the importance thereof, technology for a systematic design and analysis of the same has not yet been established. In order to develop this technology, identifying the fatigue damage parameters that affect service life is imperative. Most anti-vibration rubber components had been damaged by repeated load and aging. Hence, the evaluation of the fatigue characteristics is indispensable. Therefore, in this paper, we propose a method that can predict the service life of rubber components relatively accurately in a short period of time. This method works even in the initial designing stage. We followed the service life prediction procedure of the proposed rubber components. The weak part of the rubber and the maximum strain were analyzed using finite element analysis of the rubber bushing for the tracked vehicles. In order to predict the service life of the rubber components that were in storage for a certain period of time, the fatigue test was performed on the three-dimensional dumbbell specimen, based on the results obtained by the rubber material acceleration test. The service life formula of the rubber bushing for tracked vehicles was derived using both finite element analysis and the fatigue test. The service life of the rubber bushing for tracked vehicles was estimated to be about 1.7 million cycles at room temperature (initial stage) and about 400,000 cycles when kept in storage for 3 years. Through this paper, the service life for various rubber parts is expected be predicted and evaluated. This will contribute to improving the durability and reliability of rubber components.

• Journal of Life Science
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• v.19 no.4
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• pp.526-531
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• 2009

This study was conducted to identify the optimum condition for dehydration and storage for maintaining the seed vigor in pelleted carrot seeds. The water content of solid materials of un-pelleted seeds was 4.9% (F.W. basis), and that of pelleted seeds was 24%. When we dehydrated pelleted seeds for 3 hr at $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$, all seeds were dehydrated to 5% - the same level of water content as that before pelleting. Pelleted seeds did not show any significant difference in germination from un-pelleted seeds, and neither was there any significant time or germination difference between pelleted and un-pelleted seeds at the tested dehydration temperatures. However, the $T_{50}$ value of pelleted seeds increased about 3 days larger than that of un-pelleted seeds. Germination speed of pelleted seeds in which the dehydration period was prolonged at $45^{\circ}C$ was delayed compared to those prolonged at $25^{\circ}C$ or $35^{\circ}C$ for the same period. The optimum dehydration condition, which could be applied for large scale in the industry, was dehydration at $35^{\circ}C$ for 3 hr, and the optimum storage temperature which could maintain the seed performance was $5^{\circ}C$.

• Imaging Science in Dentistry
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• v.30 no.4
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• pp.265-274
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• 2000

Purpose: The aims of the present study are to determine the optimum compression rate in terms of file size reduction and diagnostic quality of the images after compression and evaluate the transmission speed of original or each compressed image. Materials and Methods: The material consisted of 24 extracted human premolars and molars. The occlusal surfaces and proximal surfaces of the teeth had a clinical disease spectrum that ranged from sound to varying degrees of fissure discoloration and cavitation. The images from Digora system were exported in TIFF and the images from conventional intraoral film were scanned and digitalized in TIFF by Nikon SF-200 scanner (Nikon, Japan). And six compression factors were chosen and applied on the basis of the results from a pilot study. The total number of images to be assessed were 336. Three radiologists assessed the occlusal and proximal surfaces of the teeth with 5-rank scale. Finally diagnosed as either sound or carious lesion by one expert oral pathologist. And sensitivity, specificity and k value for diagnostic agreement was calculated. Also the area (Az) values under the ROC curve were calculated and paired t-test and oneway ANOVA test was performed. Thereafter, transmission time of the image files of the each compression level was compared with that of the original image files. Results: No significant difference was found between original and the corresponding images up to 7% (1 : 14) compression ratio for both the occlusal and proximal caries (p<0.05). JPEG3 (1 : 14) image files are transmitted fast more than 10 times, maintained diagnostic information in image, compared with original image files. Conclusion: 1 : 14 compressed image file may be used instead of the original image and reduce storage needs and transmission time.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.652-656
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• 2009

A cylindrical ultraviolet (UV) sterilization system was developed for decreasing microorganisms in takju. The takju was passed through 110 strips of honeycomb-type teflon tubing with 9 UV lamps (1,395 W) set between the teflon tubes. Thus, during passage, the takju was effectively exposed to the UV rays without loss. In terms of the overall quality aspects of the takju, the optimum sterilization condition was set for 4 min at 2 L/min. A 2-3 log cycle decrease in viable cell numbers of total bacteria and fungi was observed at this operating condition. Quality changes in the UV-sterilized takju were examined via UV irradiation of samples followed by storage at 30oC for 8 days. To evaluate the quality changes, pH, amino nitrogen content, acidity, reducing sugar content, and viable cell numbers of total bacteria and fungi were measured. Increases in pH, acidity, and amino nitrogen content were observed in both the takju control and UV sterilized takju with increasing storage time. However, reducing sugar content was decreased in both samples. The L, a, and b values of the control takju and UV sterilized takju showed similar trends over the storage period. Viable cell numbers of fungi did not change in the control or UV sterilized takju during storage, showing approximately $10^8\;CFU/mL$ and $10^4-10^5\;CFU/mL$, respectively. In addition, viable cell numbers of total bacteria remained lower in the UV sterilized takju over 4 days compared to the non-sterilized takju.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.219-226
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• 2006

This study was carried out to optimize the extraction conditions of oleoresin from garlic and to investigate its physicochemical changes during storage at $4^{\circ}C\;and\;25^{\circ}C$. Ethanol was used as solvent for extraction of oleoresin from garlic. On the basis of yield and thiosulfinate contents, the optimum mixing ratio of garlic to ethanol, extraction temperature, time, and number of extraction repeats were found to be 1 to 2(w/v), $30^{\circ}C$, 3 hours, and three extraction repeats, respectively. The yield and thiosulfinate contents of garlic oleoresin under the above condition were 14.52% and $209.93{\mu}mol/g$, respectively. Five volatile sulfide compounds were identified by GC/MS of garlic oleoresin, i.e., diallyl disulfide, methyl allyl trisulfide, 3,4-dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide. After 30 days of storage at $4^{\circ}C$, the thiosulfinate content of garlic oleoresin was $32.37{\mu}mol/g$, while there was no detectable amount of thiosulfinate in the oleoresin stored at $25^{\circ}C$. Brown color and turbidity increased significantly during the storage of garlic oleoresin at $25^{\circ}C$ as compared to storage at $4^{\circ}C$, while relatively little change in acidity was observed in the oleoresin regardless of storage temperature.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.458-463
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• 1996

Fresh ginger harvested in Seosan, Choongchengnam-do, was used to investigate the pretreatment effect before long-term storage. Wounded ginger were cured at the temperature of 25, 30, $35^{\circ}C$ and the RH 83 and 93% for 1, 3, 5, 7 days, respectively Then the cured ginger were stored in the laboratory scale storage room ($12^{\circ}C,$ 95% RH) in order to find out the optimum curing condition. At a constant temperature and a RH. the longer ginger were cured, the more their weight was decreased; at a constant temperature and a curing period, the higher RH was, the less weight was lost. During the curing process, sprouting rate was accelerated at temperature higher than $30^{\circ}C$ and humidity higher than 90%; mold growing was observed at any temperature and humidity, but especially at $35^{\circ}C$ the rate was relatively faster when the curing time was increased. Hardness of wound surface cured at 93% RH was relatively higher than those cured at 83% RH at all temperatures. The weight loss of store ginger after curing was $2.0{\sim}8.2$ after 30 days and $7.2{\sim}14.2%$ after 60 days storage. Compared with all results through a screening procedure, the condition of 3-days curing at $25^{\circ}C$ and 93% RH showed th best result for minimizing quality changes during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.250-259
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• 2015

This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at $5^{\circ}C$ for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at $0.924A_w$. The samples with wild grape powder showed lower water activities than the control at $0.902{\sim}0.912A_w$ after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.