• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Korean Journal of Environment and Ecology
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• v.21 no.3
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• pp.223-234
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• 2007

The study, executed with Hallasan National Park, which deserves to be a typical ecotourism destination, aims to provide basic information on park management for early establishment of ecotourism in a national park by assessing its visitors' behavior and satisfaction with a nature trail established as a series of an environmental interpretation program. The questionnaire survey was conducted at Eorimok Square in the weekday and on the weekend for two months of August and September in 2006, and finally 144 valid samples were used for the analysis. As a result of the research, it revealed that the demographic characteristics of the visitors to Hallasan National Park tended to coincide with those of the visitors to other national parks In Korea. On the whole, it showed their low recognition level of nature trails built up in national parks and less experience in using them. However, the visitors' satisfaction level and intention of re-visit, and recommendation to others were comparatively higher after actually using the nature trail at the site of Hallasan National Park, which hints at the possibility of national parks' much weightier role as the ground for ecology education and the functional expansion of the environmental interpretation-related facilities and programs. As for the attributes having effects on users' satisfaction with a nature trail, substantial aspects such as accessibility, safety, uniqueness and interest in environmental interpretation, and educational quality as well as physical facility management were revealed to have equal effects on users' satisfaction level, so there still remain a lot of pending issues over the reality of national parks in the initial stage of ecotourism staying at the level of the introduction and establishment of the facilities for environmental interpretation. This research had surveyed visitors to Hallasan National Park and limited to the nature trail only. For more systematic and practical ecological management of a national park, the in-depth understanding of the attributes affecting satisfaction of ecotourists, including nature trails and other environmental interpretation programs, and more sophisticated measuring tools are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.492-499
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• 2002

The objective of this study is to identify the attribute factors for fast food selection according to their characteristics of the use behaviors and demographics. The results of these findings suggest the attribute factors for selection were classified into ten : physical service, cleanliness/promptness, human service, convenience/promotion, accessibility, menu variety, food quality, service for child and parking, added service, and comfortness. “Cleanliness” and “good taste” were considered as determining factors in selecting a fast food restaurant. According to the consumer's use behaviors and demographics, attribute factors for fast food selection were significantly different. Therefore, the marketers and managers on the fast food industry should develop their own appropriate marketing strategies and implement effective targeting, positioning, and promotional strategies.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.728-734
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• 2007

In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P<0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples(P<0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples(P<0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the suriml manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples(P<0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.

• (The) Research of the performance art and culture
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• no.22
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• pp.253-285
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• 2011

The number of "Performing Arts Festivals" is growing increasingly in South Korea. This trend is mainly held in large cities which are difficult to communicate closely among residents. South Korea, while the pace of city life and speed of development are very fast, increasing number of "Performing Arts Festivals" with communal characteristics is in the natural process of festival evolution in large cities. In the evolution of the contemporary festival, it is natural to see some increase of modern festival after the development of traditional and folk festivals. It is important that the "Performing Arts Festivals" express the two elements, artistic character and festivity, not only in distinctively but also in harmony. The "Performing Arts Festivals" should consider the process of the organization, human resources, networking systems of the human communication process, resource use, etc. For the success of the festival, we must obtain the complementary effects between two attributes:festival characteristics and artistic senses. Therefore, we chose the 'Festival d'Avignon' as the reference of the total representation of artistic characteristics and festivity. From the case of the Festival d'Avignon, we get the implications of the development of performing arts festival in South Korea. To explain the festival value and artistic significance of the Festival d'Avignon, we explained the spontaneity and openness to public participation, the relationship between spectators and works, the representation of memory and communicative image, etc. To explain the artistic attributes of the 'Festival d'Avignon', we explained the mission to reconcile the artistic and the popular, to promote the artistic know-how, understanding how to communicate with the public, to consider more artistic quality than commercial benefits. Essentially, this study shows the meaning and the vision to forecast the future as well as the recent proliferation in various fields of Performing Arts Festivals. This study may help to improve analytical precision of Performing Arts Festivals.

• Journal of the Korean Institute of Landscape Architecture
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• v.51 no.2
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• pp.103-119
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• 2023

Since the Korean government has decided to apply the policy of BIM (Building Information Modeling) to the entire construction industry, it has experienced a positive trend in adoption and utilization. BIM can reduce workloads by building model objects into libraries that conform to standards and enable consistent quality, data integrity, and compatibility. In the domestic architecture, civil engineering, and the overseas landscape architecture sectors, many BIM library standardization studies have been conducted, and guidelines have been established based on them. Currently, basic research and attempts to introduce BIM are being made in Korean landscape architecture field, but the diffusion has been delayed due to difficulties in application. This can be addressed by enhancing the efficiency of BIM work using standardized libraries. Therefore, this study aims to provide a starting point for discussions and present a classification system for objects and attribute information that can be referred to when creating landscape libraries in practice. The standardization of landscape BIM library was explored from two directions: object classification and attribute information items. First, the Korean construction information classification system, product inventory classification system, landscape design and construction standards, and BIM object classification of the NLA (Norwegian Association of Landscape Architects) were referred to classify landscape objects. As a result, the objects were divided into 12 subcategories, including 'trees', 'shrubs', 'ground cover and others', 'outdoor installation', 'outdoor lighting facility', 'stairs and ramp', 'outdoor wall', 'outdoor structure', 'pavement', 'curb', 'irrigation', and 'drainage' under five major categories: 'landscape plant', 'landscape facility', 'landscape structure', 'landscape pavement', and 'irrigation and drainage'. Next, the attribute information for the objects was extracted and structured. To do this, the common attribute information items of the KBIMS (Korean BIM Standard) were included, and the object attribute information items that vary according to the type of objects were included by referring to the PDT (Product Data Template) of the LI (UK Landscape Institute). As a result, the common attributes included information on 'identification', 'distribution', 'classification', and 'manufacture and supply' information, while the object attributes included information on 'naming', 'specifications', 'installation or construction', 'performance', 'sustainability', and 'operations and maintenance'. The significance of this study lies in establishing the foundation for the introduction of landscape BIM through the standardization of library objects, which will enhance the efficiency of modeling tasks and improve the data consistency of BIM models across various disciplines in the construction industry.

• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.

• Korean Journal of Ecology and Environment
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• v.40 no.2
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• pp.184-192
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• 2007

This study was to evaluate ecological health of Sumjin River during April${\sim}$June 2006. The ecological health assessments was based on the Index of Biological Integrity (IBI), Qualitative Babitat Evaluation Index (QHEI), and water chemistry. For the study, the models of IBI and QHEI were modified as 10 and 11 metric attributes, respectively. We also analyzed spatial patterns of chemical water quality over the period of $2002{\sim}2005$, using the water chemistry dataset, obtained from the Ministry of Environment, Korea. In Sumjin River, values of IBI averaged 33 (n= 12), which is judged as a "Fair${\sim}$Good" condition after the criteria of Barbour at al. (1999). There was a distinct spatial variation. Mean IBI score at Site 5 was estimated as 40, indicating a "Good" condition whereas, the mean at Site 3 was 23, indicating a "Poor${\sim}$Fair" condition. Habitat analysis showed that QHEI values in the river averaged 109 (n=6), indicating a "Marginal" condition after the criteria of Harbour et al. (1999). Values of BOD and COD averaged 1.3 mg $L^{-1}$ (scope: $0.9{\sim}1.8$ mg $L^{-1}$) and 3.3 mg $L^{-1}$ (scope: $2.8{\sim}4.0$ mg $L^{-1}$), respectively during the study. It was evident that chemical pollutions by organic matter were minor in the river. Total nitrogen (TN) and total phosphorus (TP) averaged 2.5 mg $L^{-1}$ and 0.067 mg $L^{-1}$, respectively, and the nutrients did not show large longitudinal gradients between the upper and lower reach. Overall, dataset of IBI, QHEI, and water chemistry suggest that river health has been well maintained, compared to other major watersheds in Korea and should be protected from habitat disturbance and chemical pollutions.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.