• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.271-276
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• 2000

Electron beam (EB) irradiation was compared with gamma ray (GR) in terms of their effects on physicochemical qualities of microbial-decontaminated red pepper powder. The pH and soluble solid of the samples were relatively constant when exposed to EB and GR up to 15 kGy, which also did not induce significant chances in total and reducing sugars. The water soluble pigment and capsanthin content of red pepper powder showed a decreasing tendency as the irradiation dose increased. However, the pungent components, capsaicin and dihydrocapsaicin were shown resistant to irradiation doses applied. Based upon the results, EB was similar to GR in its effect on the physicochemical attributes of the samples, and the irradiation doses required for microbial control were not detrimental to the quality attributes of red pepper powder.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Journal of Environmental Science International
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• v.19 no.2
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• pp.185-196
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• 2010

The distribution of benthic macroinvertebrates in Daecheon stream, an urban stream of Busan, was investigated to analyze the community structure of benthic macroinvertebrates. The collection was performed monthly at five(A~E) sites divided into three parts, upper, middle and lower, of stream from January to November, 2004. In physicochemical analysis of environmental factors, water quality parameters such as BOD, COD, conductivity and ABS were relatively increased in sites B and C. Whereas sites A, D and E showed little variations with good water quality parameters. However, water quality parameters in all surveyed sites showed gradual decrease with time toward improvement of water quality. A total of 8,226 individuals including 4 phyla, 6 classes, 9 orders, 302 families and 44 species were identified from five sites. The most dominant group was insect(class Insecta), and order Ephemeroptera and Diptera among insect was the largest member in species(30.6%) and individuals(75.0%) of benthic macroinvertebrates, respectively. The primary dominant species were Gammarus sp. and Ephemera strigata in site A, whereas Chironomus sp. and Brenchiura sowerbyi were dominated commonly in the other sites. In community analysis of benthic macroinvertebrates of Daecheon stream diversity index showed relatively low values, whereas dominance index was significantly high. Diversity index was the highest in site A, whereas the dominance index was the highest in site B. However, diversity index showed gradual increase with time showing adverse mode in dominance index. From these results, it can be suggested that long-term ecological monitoring of benthic macroinvertebrate fauna is needed for sustainable management of Daecheon stream.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.406-411
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• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

• Environmental Engineering Research
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• v.15 no.1
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• pp.35-40
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• 2010

Bung Boraphet is the largest freshwater reservoir in Thailand. This study examined the accumulation of copper (Cu) and lead (Pb) in water, sediment and tissues of Asian clams (Corbicula sp.) within Bung Boraphet to assess the possible polluting effect of soil erosion and the dissolution of water soluble salts from the Nan River. Samples were collected from 12 study sites within Bung Boraphet between February and December 2008. The physicochemical parameters of the water including temperature, pH, turbidity, ammonia nitrogen, nitrate nitrogen, orthophosphates, biochemical oxygen demand, dissolved oxygen, Cu, and Pb were measured. The water in Bung Boraphet was found to be medium clean according to the surface water quality standard of Thailand. The levels of Cu and Pb in the water were low but heavy metals were detected at higher levels in the sediment and tissues of Corbicula sp. In the near future, management practices and regulator approaches for Cu and Pb contamination will be needed to protect the water in Bung Boraphet.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.99-103
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• 2021

The purpose of this study was to investigate how microwave drying, a method to minimize the scent and physicochemical changes of the final products, affects the quality characteristics of various herbs according to treatment intensity (pulse and continuous waves) and time. In the current study, different physicochemical qualities, such as weight change, moisture content, water activity, color, and microbial growth, of five different Korean herbs were analyzed after microwave drying. The results clearly showed that the pulse wave method was a more effective approach than the continuous wave method for maintaining the physicochemical properties of herbs. Furthermore, pulse wave drying lead to efficient microbial death in various herbs after a short time. Thus, microwave drying with a pulse wave can be applied to herb processing and packaging technology while minimizing the quality changes of herbs.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.597-603
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• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• Journal of Korean Society on Water Environment
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• v.23 no.2
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• pp.179-183
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• 2007

This study was carried out to evaluate water quality based on physicochemical properties, including ammonium nitrogen ($NH_3-N^+$), nitrate nitrogen ($NO_3-N^-$), consumption of $KMnO_4$ and microbial indicators, such as total colony counts and total surveyed a group of 30 samples three times in 2005 (January to March, July to September, October to December). The mean concentration values of ammonium nitrogen ($NH_3-N^+$), nitrate nitrogen ($NO_3-N^-$) and the consumption of $KMnO_4$, were 0.01 mg/L (range 0.00~0.09 mg/L), 0.48 mg/L (range 0.00~3.31 mg/L) and 0.61 mg/L (0.0~3.42 mg/L), respectively. Based on the results, total colony count was detected in the ranges of 0~412 CFU/mL. In details, 84.4% of test samples was ${\leq}30CFU/mL$, 10.0% was 30~100 CFU/mL and 5.6% was ${\geq}100CFU/mL$. The detected rate of total coliforms was 6.6%. In conclusion, the ground water quality of 30 military facilities in Seoul, Kyunggi-do, and Inchon-city was acceptable for drinking except for a few detection of total colony count and total coliforms over standard.

• Economic and Environmental Geology
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• v.37 no.3
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• pp.311-324
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• 2004

We investigated the contamination and behavior of heavy metals in stream sediments within the watershed of Juam Reservoir. Many abandoned mines within the reservoir can act as a potential contaminant source for water quality. Heavy metal concentrations (Cr, Cu, Ni, Pb and Zn) in stream sediments from watershed are very low, indicating that content of heavy metals in the sediments probably do not affect the water quality in Juam Reservoir. However Pb concentration in the stream sediments increases downward streams, suggesting the possible diffusion of Pb contamination. According to the leaching ratio for stream sediments at a strong acidic condition in the abandoned mine areas, the relative mobility for metals decreases in the order of Pb＞Zn=Cu＞Ni＞Cr, indicating that Pb can have a bad effect upon the water quality in Jum Reservoir. Moreover, if contaminated sediment is placed in the bottom of reservoir (i.e., reducing condition), the relative mobility of Pb is the highest, indicating that Pb in the bottom sediments can be leached to water at interface between water and sediment with changing in physicochemical conditions.