• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.103-109
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• 2012

The objectives of this study were to find the optimal mixing conditions and evaluate the antioxidant activity of chocolate with both non-irradiated and gamma-irradiated (50 kGy) hot water extracts from Undaria pinnatifida sporophylls (WEUS) at weight percentages of 0, 1, 3, and 5%. The moisture content of the WEUS chocolate was significantly higher than that of the control. On the other hand, the pH of chocolate had a tendency to decrease with the addition of WEUS, but there were no significant differences between non-irradiated and gamma-irradiated samples of the same concentrations. The lightness (L) value and yellowness (b) value decreased significantly with the addition of WEUS powder. However, the redness (a) value increased as the concentration increased. The hardness increased on the addition of WEUS powder, and gamma-irradiated chocolates were higher than non-irradiated chocolates. As the amount of WEUS powder increased, DPPH radical scavenging activity and total polyphenol content increased. The DPPH radical scavenging activity of gamma-irradiated groups was also higher than that of non-irradiated groups. The aroma, taste, sweetness, and overall acceptability of chocolate were significantly higher in the chocolate containing 1% WEUS powder. These results indicate that gamma-irradiated 1% WEUS chocolate was optimal.

• Applied Chemistry for Engineering
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• v.18 no.2
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• pp.188-193
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• 2007

Semi-solvent type cleaning agents were prepared by mixing naphthenes, natural terpene oil, surfactant and water, and measured their physical properties. And also, cleaning efficiency for flux and grease was measured by gravimetric method. By measuring the physical properties, pH for cleaning agents were 6.0~6.7, surface tension, 27.4~28.4 dyne/cm, and wetting index, 8.65~12.46 (with water), 11.99~17.43 (without water). The cleaning agent composed of naphthene, 30 wt%, natural terpene oil, 45 wt%, surfactant, 13 wt%, co-surfactant, 12 wt%, and water, 0 wt% had the largest wetting index, and shown the most effective cleaning properties for flux (98.66%) and grease (93.44%). The conductivity with $0.5{\sim}0.9{\mu}s/cm$ to the cleaning agent containing small amount of water was found to form W/O type microemulsion.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.79-84
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• 2002

Changes of microbiological and physicochemical characteristics of gamma irradiated Doenjang with low salt were studied. Samples were prepared by mixing the Doenjang and the Chungkukjang with 6% and 8% of salinity. The mixture was irradiated by gamma-ray with dose of 0, 5, 10, 20 kGy, and each sample was stored at $25^{\circ}C$ for 8 weeks. The results showed that the Bacillus cell was inactivated by $10^4-10^5\;cells/g$ with dose of 10 kGy, and yeast and Lactobacillus group were nearly eliminated by 10 kGy. The general quality of gamma irradiated low salt Doenjang, such as amino nitrogen, protease activity, and pH, were more stable than that of control during storage periods. The sensory evaluations showed that 8% (salt)-5 kGy and 6% (salt)-10 kGy irradiated samples were more acceptable than market purchased Doenjang. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of low salt Doenjang and suitable radiation dose was 5 kGy in 8% salted, and 10 kGy in 6% salted sample.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Journal of the Korean Wood Science and Technology
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• v.15 no.1
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• pp.1-11
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• 1987

A kraft black liquor obtained from pulping of pine (Pinus densiflora Sieb et Zucc) was used for producing three kinds of adhesive such as black liquor-phenol formaldehyde resin, methyloeated kraft lignin-phenol formaldehyde resin, and lignin cake-phenol resin. In case of producing black liquor-phenol formaldehyde resin, about 60 percent of the phenolic resin could be replaced by black liquor. Also the optimal press condition appeared to be $160^{\circ}C$ for 7 min. (l5.77Kg/$cm^2$ in dry test, 8.54Kg/$cm^2$ in 4 hr. boil test). Phenol could be substituted up to 80-90 percent by methylolated kraft lignin. The suitable conditions of factors affecting bond quality were pH to 2.6, methanol as solvent and 0.2ml formaldehyde per 1g of the adhesives, respectively. The optimal press condition was $150^{\circ}C$ for 4 min. (188.54Kg/$cm^2$ in dry test, 10.08Kg/$cm^2$ in 4 hr. boil test). In preparing lignin cake-phenol resin, a suitable mixing ratio of phenol to powered kraft lignin was one to one by weight. The optimal press condition was $150^{\circ}C$ for 4 min.(18.46Kg/$cm^2$ in dry test, 12.31Kg/$cm^2$ in 4 hr. hoil test).

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.17 no.12 s.115
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• pp.1156-1163
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• 2006

This paper presents an ultra wideband(UWB) direct conversion mixer for IEEE 802.15.3a applications with simulation and measurement results. Since the direct conversion mixing causes dc-offset and even-order distortion, the proposed mixer adopts an anti-parallel diode pairs(APDPs) to solve these problems. The proposed mixer consists of an in-phase wilkinson power divider over $3.1{\sim}4.8GHz$, a wideband $45^{\circ}$ power divider over $1.5{\sim}2.4GHz$, and miniatured band pass filters(BPFs) for RF-LO isolations. The conversion loss is optimized with impedance matchings between APDPs and wideband components. The measured mixer shows the conversion loss of 13.5 dB, input third-order intercept-point($IIP_3$) of 7 dBm, and 1-dB gam compression point($P_{1dB}$) of -4 dBm. Quadrature(I/Q) outputs have the magnitude difference of about 1 dB and phase difference of ${\pm}3^{\circ}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.844-850
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• 2013

In this study, the optimal extraction conditions for three medicinal herbs as functional sources against inflammatory and arthritic diseases were developed. Traditional medicinal herbs were screened for their inhibition of hyaluronidase (HAse) activity and nitric oxide (NO) synthesis. For the screening of anti-inflammatory properties, ethanolic extracts of 53 species of traditional medicinal herb were examined. We confirmed that Astragalus membranaceus (A.R.), Schisandra chinensis (S.F.), and Platycodon grandiflorum (P.G.) inhibit NO production. For extraction from all three herbs simultaneously, an ethanol concentration of 95%, a 1:2:1 mixture ratio, and at 50 rpm mixing speed, for over 12 h and at $30^{\circ}C$ was the best condition for optimal extract yield and NO inhibition effects. HAse inhibition from the three herb extraction was three fold higher than single samples. The ethanol extracts were fractionated with various solvents (n-hexane, chloroform, ethyl acetate, n-butanol, and water). The ethyl acetate-soluble fraction of the herb mixture showed the highest extract yield (13%) and NO inhibition effects (73%). In conclusion, this study provides experimental evidence that a mixture of P.G., A.R., and S.F. could be used as a source of antioxidant ingredients in the food industry.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.86-92
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• 2000

This study was conducted to determine the optimal mixing ratio of the paper mill sludge(PMS) and pig manure(PM). Since the former contains lots of total carbon and low nitrogen, it was used as carbon source. Also, dried paper mill sludge(DPMS) was added to the mixture to control the water content. The treatments was composed of four as follows, PMS-100(PM 0%+PMS 80%+DPMS 20%), PMS-85(15+65+20), PMS-70(30+50+20), and PMS-55(45+35+20). The mixtures were composted under aerobic condition in $1.25m^3$ static piles. The piles were aerated for 15 minutes per day and turned over the mixture once a week at the early stage of composting. To estimate the maturity of composts, the changes of physico-chemical properties such as temperature, pH, C/N ratio and color were monitored every week. The 25-30 and 55-60% as optimal condition of C/N ratio and moisture content were respectively recommended for effective composting by the evaluation of the changes of phsico-chemical properties for materials taken from compost files during the composting period. When the 30 and 45% of PM were mixed with PMS, the maturity time at least demanded to the stable state were shortened and the qualify of the final product was improved in a view of nutritional components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.