• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.474-481
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• 1985

Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low ($3{\pm}1^{\circ}C$, LT) and room ($10-20^{\circ}C$, RT) temperatures were investigated. The initial microbial loads of the samples were $2.2{\times}10^3/g$ in total bacterial count, $2.8{\times}10^2/g$ in yeasts & molds, and $1.0{\times}10^2/g$ in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Restorative Dentistry and Endodontics
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• v.34 no.1
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• pp.30-37
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• 2009

The purpose of this study was to evaluate the effect of pre-heating on some physical properties of composite resin. Eighty extracted, noncarious human molars were used in the present study. Four different temperatures of composite resin were used: $4^{\circ}C$, $17^{\circ}C$, $48^{\circ}C$, and $56^{\circ}C$. The $4^{\circ}C$ and $17^{\circ}C$ values represented the refrigerator storage temperature and room temperature respectively. For $48^{\circ}C$ and $56^{\circ}C$, composite resin was heated to the temperatures. As physical properties of composite resin, shear bond strength, microhardness, and degree of conversion were measured. The data for each group were subjected to one-way ANOVAs followed by the Tukey's HSD test at 95% confidence level. Both in enamel and dentin, among composite resin of $4^{\circ}C$, $17^{\circ}C$ $;48^{\circ}C$, and $56^{\circ}C$, the pre-heated composite resin up to $56^{\circ}C$ revealed the highest shear bond strength, and pre-heated composite resin to the higher temperature revealed higher shear bond strength. Microhardness value was also higher with composite resin of higher temperature. Degree of conversion was also higher with composite resin of the higher temperature. In this study, it seems that pre-heating composite resin up to the higher temperature may show higher shear bond strength, higher microhardness value, and higher degree of conversion. Therefore, when using composite resin in the clinic, preheating the composite resin could be recommended to have enhanced physical properties of it.

• Journal of Sensor Science and Technology
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• v.11 no.2
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• pp.102-110
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• 2002

The chemical and mechanical characteristics of a new surface modifier, dichlorodimethysilane (DDMS, $(CH_3)_3SiCl_2$), for stiction-free polysilicon surfaces are reported. The main strategy is to replace the conventional monoalkyltrichlorosilane(MTS, $RSiCl_3$) such as octadecyltrichlorosilane (ODTS) or 1H,1H,2H,2H-perfluorodecyltrichlorosilane (FDTS) with dialkyldichlorosilane (DDS, $R_2SiCl_2$) with twit short chains, especially DDMS. DDMS, with shorter chains in aprotic media, rapidly deposits on the chemically oxidized polysilicon surface at room temperature and successfully prevents long cantilevers of 3 mm in length from in-use as well as release stiction. DDMS-modified polysilicon surfaces exhibit satisfactory hydrophobicity, long term stability and thermal stability, which are comparable to those of FDTS. DDMS as an alternative to FDTS and ODTS provides a few valuable advantages; ease in handling and long-term storage in solution, low temperature-dependence and low cost. In addition to the new modifier molecule, the simplified process of direct release right after washing the modified surface with isooctane was proposed to cut the processing time.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.502-506
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• 2017

To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.

• Horticultural Science & Technology
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• v.17 no.2
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• pp.115-117
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• 1999

Tomato (Lycopersicon esculentum) fruits were grown by the hydroponic cultivation system using perlite and soil cultivation system. The growth, yield, and fruit quality were compared between two growing seasons of spring and summer and two cultivation systems, respectively. In tomato, little difference was observed in growth and yield between two cultivation systems, but plant growth and total yield of fruits were much more in summer than in spring. The contents of glucose and fructose were more in spring-grown fruit than in summer-grown one, and in hydroponically cultivated fruit than in soilcultivated, respectively. The weight loss during room temperature storage was lower in hydroponically cultivated fruit than in soil-cultivated one, and in summer-grown fruit than in spring-grown one, respectively. In terms of color change, the shelf-life of tomato fruit was shorter by one day in summer-grown one fruit than in spring-grown one, and in hydroponcically cultivated one fruit than in soil-cultivated, respectively.

• Applied Chemistry for Engineering
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• v.7 no.3
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• pp.588-596
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• 1996

The optimum conditions of the 1st and 2nd distillation had been investigated to obtaine a high quality monomeric MDI and fire reactive polymeric MDI by purification of crude MDI. Effect of additives on the monomeric MDI's color change, dimerization and the reactivity of polymeric MDI with standard polyol system has been tested. When the monomeric MDI yield is approximately 32%, 4,4'-MDI content is above 98% in the monomeric MDI at the 1st distillation. When the separation ratio of initial portion and residue percentage, reflux ratio are set at respectively, approximately 20wt%, 9wt%, above 2 in order to minimize the content of 2,4'-MDI in monomeric MDI, the freezing point of final distilled monomeric MDI is above $38.4^{\circ}C$. Since the monomeric MDI is inherently unstable in the room condition, monomeric MDI easily changes it's color and conducts self-polymerization reaction. To increase the stability of monomeric MDI, the composition of antioxidant, which is composed of phenolic 1st antioxidant, phosphorus 2nd antioxidant, UV absorbent and Hindered amine light stabilizer are used, and benzoyl chloride as antipolymerization agent test are that APHA color is less than 20, dimer content is remained less than 0.36wt% after 45 days storage of monomeric MDI.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Food Science and Preservation
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• v.11 no.4
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• pp.485-490
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• 2004

Crude corn oil (CCO) was obtained through the expression-extraction process from corn germ. The CCOs of final process at $90^{\circ}C,\;70^{\circ}C\;and\;50^{\circ}C$ were stored in outdoor storage tanks. From the samples, refined CCO (RCCO) were prepared with $0\%,\;10\%\;and\;20\%$ excessive of phosphoric acid, caustic solution and acidic clay were used in degumming-alkali refining-bleaching process. RCCOs were stored at room temperature in dark places. The color change was not effected by the amount of phosphoric acid, caustic solution and acidic clay, but temperature of process affects the color change. Finally, the prevention for color reversion of RCCO could be obtained by lowering the temperature of final process and optimal temperature of RCCO in summer was found about less than $50^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• v.23 no.2
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• pp.225-236
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• 2013

Among several bacteria examined, an antibacterial-producing Lactobacillus strain with probiotic characteristics was selected and identified based on 16S rRNA gene sequencing. Subsequent purification and mode of action of the antibacterial compounds on target cells including E. coli were investigated. Maximum production of the antibacterial compound was recorded at 18 h incubation at $30^{\circ}C$. Interestingly, antibacterial activity remained unchanged after heating at $121^{\circ}C$ for 45 min, 24 h storage in temperature range of $70^{\circ}C$ to room temperature, and 15 min exposure to UV light, and it was stable in the pH of range 2-10. The active compounds were inactivated by proteolytic enzymes, indicating their proteinaceous nature, and, therefore, referred to as bacteriocin-like inhibitory substances. Isolation and partial purification of the effective agent was done by performing ammonium sulfate precipitation and gel filtration chromatography. The molecular mass of the GFC-purified active compound (~3 kDa) was determined by Tris-Tricine SDS-PAGE. To predict the mechanisms of action, transmission electron microscopy (TEM) analysis of ultrathin sections of E. coli before and after antibacterial treatment was carried out. TEM analysis of antibacterial compounds-treated E. coli demonstrated that the completely altered bacteria appear much darker compared with the less altered bacteria, suggesting a change in the cytoplasmic composition. There were also some membrane-bound convoluted structures visible within the completely altered bacteria, which could be attributed to the response of the E. coli to the treatment with the antibacterial compound. According to the in vivo experiments oral administration of L. plantarum HKN01 resulted in recovery of infected BALB/c mice with Salmonella enterica ser. Typhimurium.