• Food Science and Preservation
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• v.4 no.2
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• pp.215-225
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• 1997

The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.177-178
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• 2019

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.247-247
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• 2018

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.175-175
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• 2023

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Food Science and Preservation
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• v.2 no.2
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• pp.243-249
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• 1995

Potatoes, Irish cobbler, were subject to quality evaluation from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 11 months. Quality criteria were sprouting, rotting, weight changes, moisture, total sugar, reducing sugar and vitamin C. Low temperature condition(LT, 2∼4$^{\circ}C$, 80% RH) was enough to preserve Potatoes for 11 months, but it was indicated to be limitations that the increase in reducig sugar as well as sprouting by about 3.3 to 6.7% occurred from the 3rd month of storage. Meanwhile, pit temperature(PT, 3∼15$^{\circ}C$, 75∼85% RH), room temperature(RT, 7∼17$^{\circ}C$, 80∼95% RH) and ambient temperature(AT, 2∼25$^{\circ}C$, 62∼72 RH) were shown infeasible conditions for the storage of potatoes mainly due to the increase In sprouting-rate and subsequent quality-loss after 3 months of storage. Based on the results, it proposed that more economical conditions, ranging 10 to 15$^{\circ}C$ and about 80% RH following sprout inhibition treatment should be used for the long-term storage of potatoes.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1112-1117
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• 2010

This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The $L^*$-value of sliced and pizza cheeses decreased and the $a^*$-value decreased only in pizza cheese by both irradiation sources. There was no change in pH. There was no difference in 2-thiobarbituric acid reactive substances (TBARS) value between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). However, both irradiation sources resulted in increased TBARS value in sliced and pizza cheeses at 5 kGy. Sensory evaluation revealed that irradiation influenced odor, taste and overall acceptability of both cheeses and may cause the limitation of consumers' acceptance for irradiated cheese products. Results indicate that both gamma and electron beam irradiations with less than 3 kGy may not influence significantly the physicochemical quality of sliced and pizza cheeses. However, to meet a market requirement, a method to overcome the sensory deterioration of cheeses should be developed and applied.

• Journal of Environmental Science International
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• v.15 no.5
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• pp.447-459
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• 2006

Long-term trends and distribution patterns of water quality were investigated in the Cheonsu Bay of Korea from 1983 to 2004. Water samples were collected at 4 stations and physicochemical parameters were analyzed including water temperature, salinity, suspended solids (SS), chemical oxygen demand (COD), dissolved oxygen (DO) and nutrients. Spatial distribution patterns were not clear between stations but the seasonal variations were distinctive except COD, SS and nitrate. Twenty two year long-term trend analysis by PCA revealed the significant changes in water quality in the study area. Water quality during 1980's and early 1990's showed high SS, low nutrients and low COD which increased during the mid and late 1990's and early 2000's. Overall water duality in the Cheonsu Bay indicated the increase in nutrients and COD concentration.

• Journal of Korean Society on Water Environment
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• v.30 no.6
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• pp.612-621
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• 2014

Physicochemical factors and the phytoplankton communities in the downstream area of Namhan-River were investigated from June 2012 to November 2013. We also assessed water quality using biological water quality indices. Total nitrogen was 2.4 mg/L, total phosphorus was 0.04 mg/L, and biological oxygen demand was 1.1 mg/L. This resulted in a level 2 (Ib, good) water quality rating. A total of 259 phytoplankton taxa were classified, consisting of 26 families, two subfamilies, 64 genera, 222 species, 32 varieties, and five formas. Bacillariophyceae dominated during a1l seasons and at all sites. The dominant species were Aulacoseira granulata, Cyclotella meneghiniana, C. stelligera, Melosira varians, Cocconeis placentula var. lineata, Nitzschia palea, N. amphibia, Cymbella minuta, and Achnanthes convergens. The diatom assemblage index for organic pollution values was level A-D, and TDI was level B-D. P-IBI at most sites was at the M (moderate) level, but TSI was at the E (eutrophic) level. Most indices dropped from upstream to downstream.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1487-1494
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• 2009

The effects of drying temperature (55, 60, and $65^{\circ}C$) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and nutritional quality of purple sweet potato flour were investigated. MD-added flours had higher $L^*$ values, water soluble index, total phenolic, and anthocyanin contents than untreated flour. However, $a^*$, $b^*$ values, water absorption index, and swelling capacity were dependent on the drying temperature and MD concentration. On the other hand, untreated flour had a higher ascorbic acid content compared to the MD-treated flour. Ascorbic acid contents decreased, whereas anthocyanin content was not significantly different, with increasing drying temperatures. MD was positively correlated with phenolic content, anthocyanin, hue angle, and water soluble index. However, there was no correlation between quality parameters and glass transition temperature. The best quality product was obtained when samples were pretreated with MD before drying, regardless of drying temperature.