• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.182-192
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• 2004

Gamma irradiation at 5 and 10 kGy was applied to Kwamegi (semi-dried Colobabis seira) for their possible hygiene quality and carried out genotoxicological safety. In vitro genotoxicological safety of each 5 and 10 kGy-irradiated Kwamegi was evaluated by Salmonella typhimurium (TA98, TA100, TA1535 and TA1537) and E. coli WP2 uvrA reversion assay, SOS chromotest (Escherichia coli PQ37) and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence and presence of an exogenous metabolizing system (S9 mix). Gamma-irradiated samples were not different from nonirradiated-control to respective in vitro tests. And in vivo micronucleus test using ICR mice (male) micronucleus was not observed. Kwamegi exposed to 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test up to 10,000 $\mu\textrm{g}$/plate, respectively. The results indicated that 5 and 10 kGy gamma-irradiated Kwamegi (semi-dried Colobabis seira) did not have mutagenicity.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.258-259
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• 2006

New powder compaction process, in which a Bingham semi-solid/fluid mold is utilized, is developed to fabricate micro parts. In the present process, a powder material is filled as slurry in a solid wax mold, dried and compressed. The wax is heated during compaction and becomes semi-solid state, which can acts as a pressurized medium for isostatic compaction. Since the compacted micro parts are very fragile, the mold's temperature is controlled to higher than its melting point during unloading, to avoid breakage of the compacts. To demonstrate effectiveness of this process, some micro compacts of alumina are shown as examples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.864-875
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• 2015

This study investigated the sanitary characteristics of commercial salted semi-dried convict grouper Epinephelus septemfasciatus (SSD-CG) and longneck croaker Pseudotolithus typus (SSD-LC) and suggested standards for salted semi-dried fish (SSD-F), based on the domestic standards for salted mackerel (Scomber japonicus or kwamegi) and salted dried yellow corvenia (Pseudosciaena manchurica), and sanitary characteristics of commercial SSD-F. For the commercial SSD-CG and SSD-LC, respectively, the moisture content ranged from 64.6-76.1 and 65.7-77.5%, salinity from 2.7-8.2 and 1.5-4.9%, volatile basic nitrogen (VBN) from 22.1-88.2 and 13.5-87.4 mg/100 g, peroxide value (POV) from 17.2-195.0 and 28.5-190.2 mEq/kg, and viable cell counts from 6.1-8.4 and 5.4-7.2 log (CFU/g). No Escherichia coli was detected in six kinds of SSD-CG or three kinds of SSD-LC. The standard for controlling the quality of SSD-F is the moisture content (>68%), salinity (>3%), VBN content (>50 mg/100 g), POV (>60 mEq/kg), viable cell counts (>$10^6$ CFU/g), E. coli (>MPN/100 g), and others. Using the established standards, no commercial SSD-F passed. The chemical, microbial, and other results for commercial SSD-F suggest that provisions for controlling the quality of high-quality SSD-F should be established.

• Food Science and Preservation
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• v.21 no.1
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• pp.140-145
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• 2014

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon. The pH of the Chinese dried persimmon was 5.09~5.99, while the pH of the Haman dried persimmon has the highest value (pH 5.99). The Brix was approximately $25.07{\sim}42.93^{\circ}Brix$ and weight of dried persimmons were 29.77~77.95 g, while the weight of Yeongdong dried persimmon has the lowest (29.77 g), and the weight of the Sancheong dried persimmon has the highest value. The L values were 18.27~66.20. The a values were -1.26~10.70 and a value of the Sancheong dried persimmon was 10.70, which was the highest. The b values were 2.81~25.25, wherein the b value of the Cheongdo semi-dried persimmon and Sancheong dried persimmon were25.25 and 21.98, respectively, and were higher than others. The appearance score of the sensory characteristics were the highest in Cheongdo semi-dried persimmon, while the appearance score of Wanju black persimmon was 1.39, which was the lowest. The overall acceptability of the Chinese dred persimmons (No.2) was the highest, while that of the Yeongdong, Hadong and Sangju dried persimmons have higher values than the other dried persimmons. The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.

• Journal of Korean Society of Forest Science
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• v.110 no.2
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• pp.244-253
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• 2021

This study aimed to investigate quality characteristics of hot-air dried persimmon during the drying period in 'Bansi' and 'Godongsi'. These cultivars were classified into four grades: 2L, L, M, and S based on the fruit weight. Weight loss, firmness, soluble solid content (SSC), and moisture contents were measured during the hot-air drying period. The weight loss significantly increased during the drying period (p<0.05), while there was no difference between cultivars. In the initial drying period, the firmness decreased due to softening during the ripening stage and increased significantly due to hardening during the water loss stage. Regardless of the cultivars, the SSC increased from 19.6% in the initial period to 55.3% at 12 days after drying. Moisture content statistically decreased in both cultivars over the whole drying period. It took 4 days and 8~10 days to produce semi-dried persimmon (45~55% moisture content) and dried persimmon (25~35% moisture content) in both cultivars. These results could be effectively used as basic data for producing high-quality semi-dried and dried persimmons using the hot-air drying method in 'Bansi' and 'Godongsi'.

• Animal Bioscience
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• v.35 no.7
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• pp.1048-1058
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• 2022

Objective: The present study was to investigate the extraction conditions of dietary fiber from dried cassava pulp (DCP) and cassava distiller's dried grains (CDG) under different NaOH concentrations, and the Fourier transform infrared (FTIR) was used to determine the dietary fiber components. Methods: The dried samples (DCP and CDG) were treated with various concentrations of NaOH at levels of 2%, 4%, 6%, and 8% using a completely randomized design with 4 replications of each. After extraction, the residual DCP and CDG dietary fiber were dried in a hot air oven at 55℃ to 60℃. Finally, the oven dried extracted dietary fiber was powdered to a particle size of 1 mm. Both extracted dietary fibers were analyzed for their chemical composition and determined by FTIR. Results: The DCP and CDG treated with NaOH linearly or quadratically or cubically (p<0.05) increased the total dietary fiber (TDF) and insoluble fiber (IDF). The optimal conditions for extracting dietary fiber from DCP and CDG were under treatment with 6% and 4% NaOH, respectively, as these conditions yielded the highest TDF and IDF contents. These results were associated with the FTIR spectra integration for a semi-quantitative analysis, which obtained the highest cellulose content in dietary fiber extracted from DCP and CDG with 6% and 4% NaOH solution, respectively. The principal component analysis illustrated clear separation of spectral distribution in cassava pulp extracted dietary fiber (DFCP) and cassava distiller's dried grains extracted dietary fiber (DFCDG) when treated with 6% and 4% NaOH, respectively. Conclusion: The optimal conditions for the extraction of dietary fiber from DCP and CDG were treatment with 6% and 4% NaOH solution, respectively. In addition, FTIR spectroscopy proved itself to be a powerful tool for fiber identification.

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.119-120
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• 2006

• Food Science of Animal Resources
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• v.31 no.2
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• pp.183-190
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• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• Food Science and Preservation
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• v.16 no.3
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• pp.362-370
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• 2009

Quality changes in semi-dried red pepper (SRP) treated with ozone water were observed upon storage (at $-18^{\circ}C$) after freezing at $-10^{\circ}C$, $-20^{\circ}C$, and $-40^{\circ}C$. Drip loss after treatment was greater than in control peppers, but no significant difference was evident between treatments (p<0.05). We observed that differences between samples decreased as storage time increased. Texture after treatment did not change significantly over a 3-month period. The redness (a-value) after treatment was greater than in the control, but no sample showed significant color alteration after the 3-month period. The capsaicinoid content decreasedas storage time increased, and was also affected by the freezing temperature. However, carotenoid content was not influenced by freezing or storage temperature. Ascorbic acid and free sugar contents showed decreases of 47% and 6.5%, respectively, after semi-drying. The results of sensory evaluation indicated no significant difference between samples in terms of color appearance.

• Food Science and Preservation
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• v.18 no.4
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• pp.481-487
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• 2011

This study was performed to investigate physicochemical properties of cold-air dried persimmon and traditional dried persimmons. Moisture contents and water activity were lower at cold-air dried persimmon than traditional persimmons. Crude protein and crude fat were not significant differences, Crude ash and N-free extracts of cold-air dried persimmon were, relatively, high as comparing to the traditional dried persimmons. Brix in cold-air dried persimmon was the highest. In the hunter's color values, L, a and b values of cold-air dried persimmon were lowed than traditional dried persimmons. There was not significant differences at the texture of semi-dried persimmons, but cold -air dried persimmon were relatively high than the traditional dried persimmons in hardness, gumminess, chewiness. Free sugars contents were only glucose and fructose in an sample. Free amino acids contents were seventeen sorts, glutamic acid and alanine were high in order of contents.