• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.791-798
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• 1994

Ohmic heating is a food processing operation in which heat is internally generated within foods by the passage of alternating electric current. The process enables highly viscous paste foods such as Kochujang, and fermented soybean paste to be heated very fast. In order to develope the novel pasteurization process of paste foods, static Ohmic heating system was built, and heating characteristic during Ohmic heating under various conditions were studied. Electric conductivities of Kochujang and fermented soybean paste at room temperature were 1.865 S/m and 2.510 S/m, respectively and increased linearly with increasing temperature. Specific heating rate was highly dependent on the frequency. The highest heating rate was achieved at 5 KHz for Kochujang and 20 KHz for fermented soybean paste. Uniform heating throughout the sample was achieved during Ohmic heating with low frequency electrical currents, however above 5 KHz frequency, surface temperature was several degrees higher than the bulk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.598-602
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• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• Analytical Science and Technology
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• v.19 no.5
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• pp.389-393
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• 2006

The detector consisted of ZnS(Ag) scintillator and photomultiplier tube (PMT) is widely used as contamination monitor in the nuclear facilities. Such detectors are mainly manufactured by adhering the ZnS(Ag) powder onto the transparent plastic. In this study the preparation condition for ZnS(Ag) scintillator sheet using a simple method was established. The scintillator sheet was composed with a support polymer sheet and ZnS(Ag) scintillator layer. The base sheet was prepared by casting the polymer solution after solving the polymer with solvent and the scintillator layer was manufactured by printing the mixture solution with ZnS(Ag) and paste. It was found that the polysulfone(PSf) as a polymer for the base sheet and a cyano resin as a paste for adhering the ZnS(Ag) scintillator was suitable. Also, the prepared thin scintillator sheet had a sufficient mechanical strength, a optical transparency and an alpha-ray detection performance.

• Analytical Science and Technology
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• v.21 no.2
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• pp.117-122
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• 2008

Dual scintillator for simultaneous alpha- and beta-ray counting used by detection materials of a surface contamination monitor was developed. In this study, preparation method was not a heat melting method but a solvent method, by which the counting material was manufactured by dissolving the polymer materials with solvent. It was simplified the preparation process. Plastic scintillator for beta-ray counting was prepared by solidifying the casting solution mixed with organic scintillator, polymer, and solvent. ZnS(Ag) scintillator layer was prepared by screen printing the paste solution mixed with ZnS(Ag), paste, and solvent onto the plastic layer. The good counting ability for alpha- and beta-ray using the ZnS(Ag)/plastic dual scintillator prepared and possibility for the counting material of surface contamination monitor was confirmed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.109-115
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• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.11a
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• pp.251-254
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• 1998

The ($0.8BaTiO_3-0.1SrTiO_3-0.1MgTiO_3$)+$0.006Nb_2O_5$ ceramics were fabricated by conventional ceramic process. The dielectric property of specimen was investigated that the specimen was sintering temperature at 1,300C for 3hours and then annealed at $1,100^{\circ}C$ for 3hours in a atmosphere (air) to be painted on the surface with CuO paste. The results of the temperature and frequency are varied, the dielectric constant and loss tangent are unsuitable for BL capacitor. The dielectric constants were varied to be negative temperature coefficient(2.000-3,000) in the temperature range between -10 and $140^{\circ}C$, the dissipation factors (tan $\delta$) were some high(0.1-0.3). It was not grain insulation, in cause of the some difficult to be annealed temperature with CuO paste and fired atmosphere. But, we have some different annealing temperature and fired atmosphere, it will be suitable BL(Boundary Layer)capacitor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.376-382
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• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.3987-3992
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• 2012

Silver nanopowders were prepared from silver 2-ethylhexylcarbamate (Ag-EHCB) complexes by simple thermal reduction at $85^{\circ}C$ without any reducing agent in organic solvent. 2-Ethylhexylammonium 2-ethylhexylcarbamate (EHAEHC) was investigated in terms of their abilities to stabilize the silver nanoparticles (Ag-NPs) and its subsequent effects on the preventing aggregation between Ag-NPs. Conditions (concentration of stabilizer and reaction time) used to reduce Ag-EHCB complex were systematically varied to determine their effects on the sizes of Ag-NPs. The formation of the stabilized Ag-NPs were easily monitored by UV-vis spectroscopy and characterized by TGA, TEM, SEM and XRD. When EHAEHC was used as a stabilizer, Ag-NPs of 10-30 nm in diameter were easily obtained in high yield. Silver patterns were obtained from a silver nano-paste by heat treatment at $200^{\circ}C$ in air and were found to have resistivity values of $2.9{\times}10^{-8}\;{\Omega}{\cdot}m$.