• Journal of the Korean Society of Tobacco Science
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• v.21 no.1
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• pp.10-16
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• 1999

Leaves harvested were separated with visual characters into 2 classes such as immature and mature leaves. In the curing process, the prolonged yellowing treatment during yellowing stage was automatically controlled at the different stalk position, and condition of curing process after this period was all the same with conventional ones. In case of prolonged yellowing in immature leaves, increase of price per kg reached to 8 % compared with those of conventional ones. In physical properties, filling capacity and shatter index was decreased with the degree of maturity, and it was equal level in filling capacity of immature leaves between curing method, while shatter index was decreased in prolonged yellowing treatment than that of conventional ones. There was no difference in chemical components between immature leaves of prolonged yellowing and conventional ones. As to the prolonged yellowing of immature leaves, there was decreased in citric and malic acid contents of the nonvolatile organic acids, and it was equal level in all higher fatty acids content of leaves cured by prolonged yellowing treatment compared with in that of conventional curing method. The contents of key compounds such as solanone, damascenone, damascone in the essential oil were lower in prolonged yellowing of immature leaves than those of mature leaves cured by conventional ones.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.1
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• pp.13-18
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• 2000

All steps of the curing process are automatically controlled by preseted program according to stalk positions in flue-cured tobacco. The bulk curing experiment was carried out to evaluate the effect of the basic and modified curing program in curing time schedule of two bulk models in physical properties of cured leaves in a new flue-cured tobacco variety KF 114(Wicotiano tabacum L.). The curing process of KF 114 was prolonged in yellowing and quicker in browning stage than those of NC 82. There was no significant difference in physical properties and chromatic characteristics of the cured leaves between basic and modified program at two bulk models. The ratio of normal leaf color tended to increase and the greenish leaf decreased in the modified curing program of two models, but no difference in the brownish leaf ratio was olserved between two programs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1304-1309
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• 1999

The respiratory characteristics and quality attributes of mature green mume fruits as influenced by modified atmosphere packaging(MAP) conditions during storage at 25oC for 8 days were investigated. The quality attributes of mume fruits were evaluated in terms of fresh weight loss, physiological injury and yellowing. The packaging materials used for MAP were low density polyethylene(LDPE) films with various different thicknesses. Yellowing and fresh weight loss of mume fruits were noticeably reduced by the packaging treatments with LDPE A and B. The physiological injury of the fruits during storage was found to be more severe in LDPE C than others. For LDPE A and B, the oxygen and carbon dioxide contents within the packages of Mume fruits maintained at the levels of 2~3% and 7~8%, respectively. With respect to visual quality, MAP prolonged the shelf life of the fruits much longer compared with the unsealed control. From the experimental results, it is suggested that the LDPE films with the gas trans mission rates of about 2,100 O2 ml/m2.day.atm and 6,700 CO2 ml/m2.day.atm would be proper for MAP of mature green mume fruits during storage at ambient temperature.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.142-146
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• 2016

Ripening conditions of the winter squash 'Bochang' were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter 'b' value of the skin was 2.42. At 25 and $30^{\circ}C$, the Hunter 'b' values were recorded at approximately 6.91 and 7.56, respectively. At $35^{\circ}C$, the Hunter 'b' value was increased to about 7.79 on day 9. Furthermore, at $35^{\circ}C$, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of $25^{\circ}C$ for 18-21 days and at $30^{\circ}C$ for 12-15 days are suitable for the optimum ripening of winter squash.

• Polymer(Korea)
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• v.37 no.2
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• pp.156-161
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• 2013

Phenolic antioxidants are effective stabilizers that provide excellent long-term heat stability by preventing thermo-oxidative degradation during processing and service life. However, under a selected set of circumstances, certain types of phenolics have been susceptible to discoloration due to prolonged storage in an environment containing oxides of nitrogen. It is investigated that the effect of addition of secondary antioxidant and chemical structure of primary antioxidant on discoloration of amorphous poly-${\alpha}$-olefin (APAO), which is especially prone to be decomposed in high processing temperature. From the result, it is concluded that a higher level of steric hindrance of phenolic antioxidant provided by long alkyl chain allows a more enhanced synergic effect with secondary antioxidant.

• Journal of Conservation Science
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• v.30 no.1
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• pp.103-109
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• 2014

This study aimed to develop materials to compensate for problems of restoration for lost parts and material problems in the conservation treatment. First, there are several problems with existing materials as follows: secondary damage due to the high shrinkage rate and low adhesive strength, sense of difference due to the severe yellowing, remelting due to irreversibility of materials, processability due to the high strength, sag due to the prolonged setting time in the work process and surface contamination of artifacts due to tools or gloves. In order to solve these problems, this study set developmental goals after understanding the types and physical properties based on epoxy resin among the currently used restoration materials of pottery and earthenware. The developed epoxy resin is epoxy putty, which is cured within 5 minutes, for earthenware restoration. In the earthenware restoration method, the epoxy putty enhanced the workability by quickly curing in paste form and compensated disadvantages such as surface contamination. In addition, the use of white micro-balloon for the epoxy stock solution made coloring easier and weight lighter, and a restoration material with low shrinkage and superior processability was developed.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1036-1042
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• 2002

During storage at $25^{\circ}C$, the effect of gas absorbents, such as carbon dioxide scavenger, ethylene absorber, and their combinations, on respiration characteristics and quality attributes of mature-green Mume fruits packaged in $30\;{\mu}m$ low density polyethylene (LDPE) film was examined. Changes in quality attributes of the fruits were observed in terms of weight loss, titratable acidity, pH, fish firmness, color, water-soluble solid, and chlorophyll contents. In the presence of ethylene absorber $(KMnO_4)$, the physiological injury was remarkably suppressed, and there was no significant injury in Mume fruits at $25^{\circ}C$ for 10 days. Yellowing and softening were also noticeably reduced by the combination of plastic film packaging and inclusion of ethylene absorber. The respiration rate was slower in fruits sealed with ethylene absorber than in those with absorbent-free packaging. Using ethylene absorber, levels of oxygen and carbon dioxide were maintained at 2-3 and 7-8%, respectively, during storage at $25^{\circ}C$ for 10 days. The addition of carbon dioxide scavenger $(Ca(OH)_2)$, negatively affected the quality attributes and respiration characteristics of the fruits. Overall results showed that ethylene removal by gas absorbent in the film packages significantly prolonged the shelf life of the fruits at ambient temperature.