• Korean journal of food and cookery science
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• v.27 no.6
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• Plant Resources
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• v.3 no.3
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• pp.226-232
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• 2000

The availability of enokitake cultural waste for Lentinus edodes cultivation was investigated, although hardwood sawdust has traditionally been used as a substrate for this fungus. Firstly, physiochemical characteristics of cultural waste were analysed. Secondly, mycelial growth characteristics and fruiting yields of L. edodes on waste treated in some methods were determined. Physiochemical characteristics of enokitake cultural waste showed that the millwaste complex was a little degraded by enokitake fungus and suggested the probability that most component lost by enokitake could be rice bran. Mycelia of L. edodes grew and fruited well on waste supplemented by fresh rice bran and Quercus sawdust although didn't on waste only. Mycelial growths of these fungi on waste were accelerated when supplemented by rice bran to the percent of 40(w/w) but decreased or suppressed at above ratios(30, 40%, w/w). Supplementations of oak sawdust at above 40%(w/w) of the waste and rice bran at 20%(w/w) of the sawdust allowed such a good mycelial growth as to be selected as a pertinent mixing ratio for fruiting medium. A fruiting yield on enokitake cultural waste supplemented by oak sawdust (at 40% of the waste, w/w) and rice bran (at 20% of the sawdust, w/w) was not inferior to that on oak sawdust supplemented by rice bran only (at 20% of the sawdust, w/w). These results indicated strongly the potentiality of enokitake cultural waste as raw materials for shiitake cultivating substrates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Proceedings of the Korean Ceranic Society Conference
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• 2003.10a
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• pp.83.2-83
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• 2003

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.196-196
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• 2020

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.637-643
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• 2007

In this report, we discussed the physiochemical characteristics of corn starch during the alkali gelatinization process. Here, solubility and the amounts of eluted polysaccharides and amyloses increased in proportion to the amount of alkali added. The X-ray diffraction patterns and DSC thermogram showed that in the early stage of alkali gelatinization, crystallinity of the starch granules was disrupted as compared with heat gelatinization. This resulted in the eluted amylose content, while granule sizes were hardly changed in the alkali treated corn starch. The endotherm peak in the DSC thermogram shifted toward a higher temperature region as the degree of gelatinization increased, suggesting that the retained starch granules were more compactly crystallized during alkali gelatinization than during the heat process. Thus, we concluded that during the alkali gelatinization of corn starch, the disruption of weak particles would occur first, before swelling of the granules.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.11 no.3
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• pp.129-138
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• 2008

This study was carried out to examine the growth condition of Chionanthus retusa, roadside tree in Cheongyechon (CGC) and to investigate the relationship soil characteristics and tree vitality and chlorophyll contents of it. Growth condition of tree (condition of flower, leaves and branch, % of flowering, height, diameter at breast height, width, vitality and chlorophyll contents) and physiochemical relation item (pH, organic matter, K, Mg, Na, Ca, P) were investigated. The result are as follows : 1. The growth condition of flower, leaves and branch in the left side of CGC is better than the right side since the quantity of sunshine of left side of CGC is much more than the right side. 2. The average pH was alkaline. P and organic contents were much lower than the standards. 3. Tree vitality and chlorophyll contents were bad where were high user density and high buildings, such as 1, 2 area near Jong-gak and jongro 3 ga. Among the physiochemical factors of soil which affect tree vitality, K and P were found to be the main factors. Therefore, in order to improve the growth environment of roadside tree in CGC, it is needed to do periodical soil fertilizing and improve physical characteristics of soil such as, permeability and porosity by soil conditioner.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.8 no.2
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• pp.151-163
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• 2003

In this study, we investigated the physiochemical characteristics of temporal estuarine environment formed during the summer flood season (consecutive rainy days with average 50 mm day$^{-1}$ precipitation) in the coastal area of South Sea of Korea. The freshwater from the Seomjin River was characterized by lower temperature, salinity and pH, and high concentrations of COD and nutrients. In the summer flood season, such peculiar Somejin-River freshwater was dispersed southward along the coast of Yeosubando-Dolsando-Geumodo, form-ing temporal estuarine environment (defined as "Coastal Pseudo-Estuary" in this study) throughout the entire study area (as far as 60 km from the Seomjin River mouth). Compared to the winter dry season, the DIN/DIP ratio was almost doubled (16-36) during the summer flood season. This excessive nitrate supply during the summer flood season was probably due to nitrogenous fertilizer. Distribution and behaviors of physiochemical factors in this coastal pseudo-estuarine environment were controlled not only by the runoff of the Seomjun River (physical mixing of river water with seawater) but also by the biogeochemical estuarine processes which are mostly similar to those of the river estuary.r estuary.

• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.6
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• pp.77-83
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• 2001

The purpose of this study is to provide the fundamental material and information for the plant maintenance after rooftop planting through physiochemical characteristics. The characteristics of artificial soils after rooftop planting from 1993 to 1999 was investigated. Fourteen investigation areas were selected from 4 cities(2 areas selected by each year). The analysis of the circumstances of the areas, the physical characteristics, and the chemical characteristics of the soil were conducted. The artificial soil pH ranged 5.26∼7.40 showing that after construction the soil pH tended to decrease. The soil bulk density of the site was lowest in 1999, 0.15g/㎤, and used to increase toward 1993. We found the fact that the soil bulk density increased gradually after rooftop application . The coefficients of permeability of the soils range from 0.016 to 0.052 cm/sec, which seemed to be in good permeability level. The artificial soils had relatively high water moisture capacity of 62.69∼71.36%. The soil organic matter content of the artificial soils ranged from 0.43 to 1.34%. The exchangeable caution concentration in the artificial soil ranged, Na, 2.36∼4.71mg·{TEX}$kg^{-1}${/TEX}, Mg 0.88∼2.84mg·{TEX}$kg^{-1}${/TEX},K 2.97∼9.61 mg·{TEX}$kg^{-1}${/TEX}, and Ca 9.39∼28.23 mg·{TEX}$kg^{-1}${/TEX}. The amount of total N ranged from 0.003 to 0.286% in study sites. Soil chemical properties varied year to year and showed little tend. The research results showed that some characteristics of the artificial soil were changed after rooftop planting, i.e., soil pH and soil bulk density. Soil bulk density had a negative relationship with the coefficient of permeability, showing that the drainage condition might be limited after some period. This study suggests that a diversity of the research in the changes of the plant growth basis on the areas after construction.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.