• Horticultural Science & Technology
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• v.34 no.2
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• pp.257-268
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• 2016

Physiological characteristics of five new apple cultivars from the Korean apple breeding program were evaluated as a function of harvest time and storage after harvest. Internal ethylene concentration (IEC), flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) were measured in 'Summer Dream', 'Summer King', 'Green Ball', 'Picnic', and 'Hwangok' apples at harvest, during shelf life at $20^{\circ}C$, and one day after cold storage at $0.5^{\circ}C$ in air. IEC increased during shelf life in 'Summer Dream', 'Summer King', and 'Green Ball' but not in 'Picnic' or 'Hwangok', regardless of harvest time. Flesh firmness decreased towards harvest time and decreased gradually with time in cold storage only in the former three cultivars. In turn, IEC increased during cold storage in the first three cultivars but not for the last two cultivars, irrespective of harvest time. Changes in SSC and TA did not consistently relate to harvest time or storage period but TA tended to decrease as IEC increased. Furthermore, IEC was negatively correlated with flesh firmness except in the 'Green Ball' cultivar but the significance level was much greater in 'Summer Dream' and 'Summer King' (p < 0.0001) than in 'Picnic' (p < 0.01) or 'Hwangok' (p < 0.05) cultivars. Flesh firmness was positively correlated with TA in the first three cultivars but not in the last two cultivars. Overall, the results indicate that cultivars for which IEC increased after harvest had reduced flesh firmness and TA after storage.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.451-454
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• 2001

Fish paste containing mushroom, Agaricus bisporus, was prepared for the supplementary value of the product, and it was tested for the color, textural properties, and sensory attributes. With increasing amounts of the mushroom in fish paste, L value decreased and a value increased in the color changes while the b value was not significantly different. As the result of textural properties, folding test in all test samples showed AA that mean good flexibility. The hardness, elasticity, gumminess and brittleness of fish paste with the mushroom were increased but the strength was not significantly different. In overall acceptance of sensory evaluation, fish paste containing 10% of mushroom received the highest score. These results suggest that Agaricus bisporus can be applied to fish paste for the purpose of the varieties of product.

• Journal of Soil and Groundwater Environment
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• v.13 no.6
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• pp.1-16
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• 2008

There are generally two types of groundwater vulnerability assessments. Intrinsic vulnerability is based on the assessment of natural climatic, geological and hydrogeological attributes and specific vulnerability relates to a specific contaminant, contaminant class, or human activity. Several methods to assess groundwater vulnerability, which are based on hydrogeologic setting and socio-economical environment, have been developed in USA and Europe. A Modified-DRASTIC model including a lineament factor has been developed in South Korea, but it still has some limitations. To develop a solid and applicable method in this country, many data of quality, hydraulic features, GIS data, and pollution source, produced from a Basic Survey based on Article 5 of the Groundwater Act and other research projects, need to be collected, analyzed and verified introducing the previous methods.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1154-1154
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• 2001

Near infra-red (NIR) spectroscopy has been used for the non-invasive assessment of intact fruit for eating quality attributes such as total soluble solids (TSS) content. However, little information is available in the literature with respect to the robustness of such calibration models validated against independent populations (however, see Peiris et al. 1998 and Guthrie et al. 1998). Many studies report ‘prediction’ statistics in which the calibration and prediction sets are subsets of the same population (e. g. a three year calibration validated against a set from the same population, Peiris et al. 1998; calibration and validation subsets of the same initial population, Guthrie and Walsh 1997 and McGlone and Kawano 1998). In this study, a calibration was developed across 84 melon fruit (R$^2$= 0.86$^{\circ}$Brix, SECV = 0.38$^{\circ}$Brix), which predicted well on fruit excluded from the calibration set but taken from the same population (n = 24, SEP = 0.38$^{\circ}$Brix with 0.1$^{\circ}$Brix bias), relative to an independent group (same variety and farm but different harvest date) (n = 24, SEP= 0.66$^{\circ}$ Brix with 0.1$^{\circ}$Brix bias). Prediction on a different variety, different growing district and time was worse (n = 24, SEP = 1.2$^{\circ}$Brix with 0.9$^{\circ}$Brix bias). Using an ‘in-line’ unit based on a silicon diode array spectrometer, as described in Walsh et al. (2000), we collected spectra from fruit populations covering different varieties, growing districts and time. The calibration procedure was optimized in terms of spectral window, derivative function and scatter correction. Performance of a calibration across new populations of fruit (different varieties, growing districts and harvest date) is reported. Various calibration sample selection techniques (primarily based on Mahalanobis distances), were trialled to structure the calibration population to improve robustness of prediction on independent sets. Optimization of calibration population structure (using the ISI protocols of neighbourhood and global distances) resulted in the elimination of over 50% of the initial data set. The use of the ISI Local Calibration routine was also investigated.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.10
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• pp.1575-1589
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• 2009

Lifestyles of Health and Sustainability (LOHAS) is based on environmental social responsibility and has become important factor in fashion trends. This study was to correct the types of LOHAS fashion design systems and to analyze attributes based on a case study of LOHAS in the fashion industry and the inquiry into leading studies. This study was carried out and the visual research material was analyzed based on the data of: Internet sites and mediums of communication (literature in the field of design, newspaper, magazines, and TV); after the year 2000 a preceding study about LOHAS also provides a new concept. In addition, the types of LOHAS fashion design were arranged and considered based on analyzed special qualities of a LOHAS the notion. The types of LOHAS fashion design that could be divided into nine patterns are 1) environmentally friendly material practical use 2) re-design 3) message transmission 4) nature motive practical use 5) multi-function design 6) retrenchment design 7) the higher sensitivity pursuit design 8) order production 9) society-morals design. In addition, LOHAS fashion did not appear in any single emphasized special quality of independent type among these, but appeared as a mutually united special feature based on the consciousness of society-morals. It is known that expression is possible to combine into one fashion design with various types and it is possible for various uses.

• The Transactions of the Korea Information Processing Society
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• v.3 no.1
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• pp.200-210
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• 1996

Re-engineering has the potential to improve software productivity and quality y across the entire life cycle. It involves improving the software maintenance process and improving existing systems by applying new technologies and tools to software maintenance. Re-engineering can help us understanding existing systems and discover software components(e.g., design structure, data structure that are common across systems. These common components then can be reused in the development (or redevelopment )of systems, thereby significantly shortening the time and lessening the risk of developing systems. The Object-Oriented paradigm has been known to improve software maintainability. There still exist many problems in recognizing object, attributes and operations that are conceptually integrated and constructing of object class. In this paper, we propose a method that defines a fundamental theories of re-engineering and a concept recognition for object- oriented paradigm. We also describe the re-engineering tool that translates the existing procedure-oriented program into object-oriented system. This tool has a strength to solve the conceptual integrity problem in object-oriented recognition.

• Journal of Biosystems Engineering
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• v.43 no.2
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• pp.128-137
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• 2018

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.792-798
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• 2000

The objectives of this study were to reduce the characteristic dark color of Korean wheat flour noodles. Several additives were tested to reduce dark color of wheat flour dough and 2% ascorbic acid and 0.05% cysteine were selected as additives to Korean wheat flour noodle. Comparative study was performed between commercial imported wheat flour noodle and Korean wheat noodle with two additives to investigate the color, mechanical and sensory properties of noodles. Addition of 2% ascorbic acid increased the brightness of raw and dried Korean wheat flour noodles and 0.05% cysteine was the most effective in improving the brightness for cooked wheat flour noodles. Mechanical properties of cooked Korean wheat flour noodles with 2% ascorbic acid and 0.05% cysteine were similar to that of the imported wheat flour noodles. However, sensory evaluation test showed Korean wheat flour noodles with 2% ascorbic acid had the darkest yellowish-red color, the strongest aftertaste and the lowest overall quality. Therefore, the addition of cysteine was the most effective in mechanical and sensory attributes as well as discoloration of cooked wheat flour noodles.

• Journal of Microbiology and Biotechnology
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• v.19 no.12
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• pp.1644-1649
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• 2009

This study investigates the buffering effects of calcium salts in kimchi on the total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added to dongchimi-kimchi, a watery radish kimchi, and the effects on various biochemical attributes were analyzed. The addition of 0.1% calcium chloride produced a milder decrease in the pH after 24 days of incubation, which allowed the lactic acid bacteria to survive longer than in the control. In particular, the heterofermentative Leuconostoc genus population was 10-fold higher than that in the control. When sucrose and maltose were also added along with the calcium salts, the dextransucrase activity in the kimchi was elevated and a higher concentration of isomaltooligosaccharides was synthesized when compared with the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate, probably because of its higher solubility. Therefore, the results of this study confirm the ability of the proposed approach to modulate the kimchi fermentation process and possibly enhance the quality of kimchi based on the addition of dietary calcium salts.