• Journal of Environmental Science International
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• v.22 no.7
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• pp.905-913
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• 2013

We compared the applicability and economical efficiency of peroxone process with those of ozone process in the existing water treatment plant on downstream of Nakdong River. After comparing the peroxone process for removing geosmin with the ozone process in lab scale test, peroxone process showed much higher removal efficiency than the ozone process at the same ozone dosage. Proper range of $H_2O_2/O_3$ ratio were 0.5~1.0 and the half-life of geosmin was about 5.5~6.8 min when the $H_2O_2/O_3$ ratio was set to 0.5 during 1~2 mg/L of ozone dosage. Peroxone process could reduce the ozone dosage about 50 to maximum 30% for the same geosmin removal efficiency compared to the ozone process in the pilot scale test. In case of 1,4-dioxane treatment, peroxone process could have 3~4 times higher efficiency than ozone process at the same ozone dosage. The results of estimating the economical efficiency of ozone and peroxone process for treating geosmin and 1,4-dioxane by using pilot scale test, in case of the removal target was set to 85% for these two materials, the cost of peroxane process could be reduced about 1.5 times compared to ozone process, and in the same production cost peroxone process could have 2~3 times higher removal efficiency than ozone process. The removal efficiency by peroxone process showed a large difference depending on the physicochemical characteristics of target materials and raw water, therefore detailed examination should be carried out before appling peroxone process.

• Korean Journal of Medicinal Crop Science
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• v.27 no.5
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• pp.330-338
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• 2019

Background: This study was conducted to compare the physicochemical properties of 12 different cultivars of Rehmannia glutinosa, a plant used in Korean traditional herbal medicine. Method and Results: We investigated the following 12 cultivars of R. glutinosa; Jihwang1, Goryeo, Daegyung, Gogang, Togang, Dagang, Wongang, Yeongang, Hwanggang, Dahwang, Segang and Chunggang. We measured water content, chromaticity, hardness, active components levels, and antioxidant activity. Our results showed that Togang has the lowest water content and the highest yield. The catalpol content was the highest in Togang (40.50 mg/g) and the lowest in Chunggang (22.17 mg/g). The aucubin content was the highest in Hwanggang (0.28 mg/g). Chunggang had the lowest aucubin content, but the highest level of verbascoside. Total flavonoid and total polyphenol were the highest in Daegyung and Chunggang, respectively. There was a strong correlation between the total flavonoid and total polyphenol (r = 0.89) content. Conclusions: There were significant differences in physicochemical properties among 12 cultivars. These properties will affect suitability for processing and final product quality. We therefore suggest the selection of appropriate cultivars for different uses.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.4 no.3
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• pp.30-37
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• 2001

This study was conducted to investigate physicochemical property changes from July 1998 to August 2001 in Mt. Bukhansan National Park. Four water sampling points were selected to measure the quality of stream water in the northeastern part of the Mt. Bukhansan National Park. The results were summarized as follows; In spring, the average pH of stream water was below the first class of the river water quality standard, while it was normal level in summer. The average electrical conductivity was about 2.3~3.3 times higher in downstream water than in upstream water during spring and summer. The contents of anions($Cl^-$, $NO{_3}^-$, $SO{_4}^{2-}$) were about 1.1~7.4 and 0.4~11.4 times higher in downstream than in upstream water, respectively. These results indicate that water quality was poorer in downstream than in upstream water. We suggest that stream water in the Mt. Bukhansan National Park should be protected from impacts of snow melting mineral particles in spring season and human impacts like wastewater of point source in summer season.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Journal of Animal Science and Technology
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• v.57 no.7
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• pp.24.1-24.5
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• 2015

The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE $L^*$ (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, $a^*$ (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.474-483
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• 2020

This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from standard pigs were significantly higher than those of sow loin ham (p<0.001). The water-holding capacity (WHC) and curing yield of sow loin was significantly higher than standard loin (p<0.01). The cooking loss of standard pig loin ham was significantly higher than that of sow loin ham (p<0.01). Differences in sensory quality evaluation, except in the case of tenderness, for the two loin hams were not significant. pH levels of tenderloin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). Redness (a*) values of before and after cooking tenderloin ham of sow was higher than that of standard pig (p<0.001). L* values of tenderloin ham of standard pig was significantly higher than that of sow (p<0.001). WHC and curing yield of tenderloin ham from sow was significantly higher than that from a standard pig (p<0.001, p<0.05). The cooking losses of sow and standard pig tenderloin ham were 26.06% and 28.31%, respectively (p<0.001). Differences in sensory quality evaluation, except in the case of tenderness and color, for the two tenderloin hams were not significant. In conclusion, sow pigs loin and tenderloin is suitable for ham product more than standard pigs loin and tenderloin.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.149-159
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• 2018

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

• Korean Journal of Environmental Biology
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• v.40 no.2
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• pp.172-186
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• 2022

Benthic macroinvertebrates are important ecological and environmental indicators as primary or secondary consumers, and therefore are widely used in the evaluation of aquatic environments. However, there are no comprehensive river ecosystem monitoring surveys that link the major physicochemical water quality items with benthic macroinvertebrates in urban streams. Therefore, this study investigated the distribution characteristics of benthic macroinvertebrates and physicochemical water quality items (17 items) in Yangjaecheon and Yeouicheon from 2019 to 2020. At the same time, by applying Spearman's rank correlation analysis and nonmetric multidimensional scaling (nMDS) analysis in the water quality data and biotic index, we tried to provide basic data for diagnosing the current status of river ecosystems in major urban rivers in Seoul. Based on the study results, a total of 39 species and 3,787 individuals were identified in Yangjaecheon, the water quality(based on BOD, TOC, and TP) of Yangjaecheon was higher than Grade Ib(good), and the BMI using benthic macroinvertebrates appeared as Grade C(normal) at all the sites. In Yeouicheon, a total of 51 species and 4,199 individuals were identified, the water quality(based on BOD, TOC, TP) was higher than Grade Ib(good) similar to Yangjaecheon, and the BMI of both Upstream and Saewon bridge was Grade B(good), while Yeoui bridge was Grade C(normal). Overall, analysis results for the distribution of benthic macroinvertebrates by a nonmetric multidimensional scaling method showed no significant difference between the two streams (p=0.1491). Also, significant environmental variables related to benthic macroinvertebrates distribution were determined as water temperature and DO. On the other hand, the results of the correlation analysis between biotic index and major water quality items confirmed that R1 and BMI could be used for on-site urban river water quality evaluation.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.453-458
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• 1994

43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at $37^{\circ}C$. The characteristics which showed significant correlation with storage period after preparation of kochujang were 12 items, which included sensory preference for flavor and taste, Hunter tristimulus values($L,\;a,\;b,\;{\{\delta}E$), HMF, capsanthin, formol nitrogen, threonine, water and water activity. Seven of the items were related with color attributes of kochujang. Especially, tristimulus values showed significant correlation with sensory preference for color of kochujang. In this regard, tristimulus values should be recommended as new quality indices of national standard for industry-produced koji kochujang. Means and standard deviations of tristimulus values of 27 kinds of industry-produced koji kochujang in the market were $28.21{\pm}1.48,\;a=9.37{\pm}2.54,\;b=4.35{\pm}2.19\;and\;{\delta}E=30.09{\pm}2.42.$.