• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.2
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• pp.7-16
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• 1997

The food waste composting facility of 10 ton/d capacity at Nanjido has been operated successfully since July, 1996. This study was performed to investigate the characteristics of food waste quality, and variation of physicochemical characteristics of feed materials during composting. Food waste with 79% moisture content was used as a substrate. Wood chip was used as a bulking agent. Monitoring results based on VS, TOC, C/N ratio and gas composition indicated that the facility was operated normally under aerobic conditions. Conductivity values during food waste composting were increased. A highly positive correlation (r=1.00) existed between VS and TOC.

• Food Science and Preservation
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• v.13 no.3
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• pp.337-343
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• 2006

This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.

• Journal of Ecology and Environment
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• v.41 no.8
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• pp.213-222
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• 2017

Background: This study was conducted to assess the physicochemical water quality and the altitudinal distribution of low-temperature and mountain epilithic diatom (LTMD) community in Buk and Hangae streams that are located in Seorak Mountain with the height of 1708 m in Korea. And the community characteristics of LTMD found in the Buk and Hangae streams were compared to that of LTMD from the Han River system. Results: The physicochemical water qualities of Buk and Hangae streams were determined to be very clean. As a result of analyzing the community composition, 135 taxa of epilithic diatoms were determined, and 22 taxa appeared including Hannaea arcus var. subarcus which are known to have low-temperature and mountain ecological characteristics in the literatures. The relative frequencies of LTMD were 37.0~0.9% range from the upper to lower regions. Although Diatoma tenuis, Eunotia minor, and Gomphonema affine are known to be ubiquitous in streams and lakes, in this research, the three taxa were added into low-temperature and mountain epilithic diatom, since D. tenuis and E. minor appeared only in altitudes above 600 m, and G. affine had the highest relative frequency during spring and fall in altitudes above 700 m, when water temperature was around $10^{\circ}C$. Conclusions: Among the 24 taxa of low-temperature and mountain epilithic diatom (LTMD) (including the 3 taxa added in this study), 14 taxa (Diatoma hyemalis, D. mesodon, D. tenuis, Hannaea arcus, H. arcus var. subarcus, Ulnaria inaequalis, Eunotia bilunaris, E. implicata, E. minor, E. muscicola, E. silvahercynia, E. septena, Delicata delicatula, and Gomphonema affine) represented the characteristics of LTMD very well; they grow best in water temperatures below $15^{\circ}C$ in Buk and Hangae streams and Han River system.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.215-226
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• 2012

Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for rice cookies added with Curcuma Longa L.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.469-480
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• 1998

This study was carried out in order to investigate the processing adaptability of Jeung-pyun. We used rice materals that were developed domestically for improving the utilization of rice. Six cultivars (Ilpoombyeo, Hwasungbyeo, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1, Hyangmibyeo 2) of rice were used for making Jeung-pyun. In physicochemical properties of rice, Hwasungbyeo had the highest amylose content (20.4%) and Hyangmibyeo 2 had the lowest one(14.9%). Lipid content was 0.23%(Daeribbyeo 1)-0.43%(Ilpoombyeo), protein content was 7.94%(Ilpoombyeo) -8.43%(Dasanbyeo), and ash content was 0.15%(Hyangmibyeo 2)-1.24% (Daeribbyeo 1). In volume and specific volume of the 3 hour fermented Jeung-pyuns, Ilpoombyeo, Hwasungbyeo, Hyangmibyeo 2 were higher, but in the 7 hour fermented Jeung-pyuns, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1 were higher, In the sensory evaluation of the test Jeung-pyuns, the overall quality of the 3 hour fermented Jeung-pyuns was not significantly different among the rice cultivars, whereas in the 7 hour fermented Jeung-pyuns Hyangmibyeo 2 had the lowest values. When the 7 hour fermented Jeung-pyuns were stored at 2$0^{\circ}C$, the hardness and brittleness of Jeung-pyuns were respectively increased, the cohesiveness was respectively decreased. The elasticity was not significantly different among the rice cultivars with storage days, and the gumminess was significantly difference between rice cultivars, respectively increasing during storage, but Hyangmibyeo 2 was the lowest, not increased. In insturmental characteristics of Jeung-pyuns, the hardness was correlated with amylose content and the brittleness and gumminess were highly correlated with the hardness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.185-185
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• 2017

In previously study, we evaluated seed germination for longevity derived from a cross between 'Ilmi' and 'Dharial', a weed rice collected in Bangladesh. The strong germination trait originated from 'Dharial' was incorporated into 'Ilmi', through backcross method. The germination ratio was evaluated after two years of room temperature storage conditions. A high germination ratio of 80.5% in donor plant of 'Dharial' and 77.3% in an introgression lines was observed based on the two years of storage while the recurrent japonica cultivars, 'Ilmi' was failed in germination. In this study, we investigate changes in physicochemical properties of 'Ilmi' and introgression lines (ILs) stored at room temperature. We analyzed germination rate, texture of cooked rice, toyo glossiness value, pasting properties, amylose content, protein content and ${\alpha}-amylase$ content of 'Ilmi' and 5 introgressions every 4 months on the room temperature condition. Seed germinations were decreased by storage periods. Three ILs germination rate was slowly decreased more than 'Ilmi' and 2 another ILs after 4 months. Toyo glossiness value of 'Ilmi' and three ILs were no difference, but, 2 ILs gradually decreased every 4 months at storage periods. Pasting properties were affected by storage temperatures and periods of 'Ilmi' and ILs. The increase at breakdown was observed but setback was decreased by storage periods. Amylose content and protein content were no significant difference at storage periods, respectively. The ${\alpha}-amylase$ content was gradually increased during the storage periods. The introgression line could be useful to increase longevity and maintain quality during storage of japonica rice seed.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.428-434
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• 2014

Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.