• Food Science and Preservation
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• v.7 no.1
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.4
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• pp.31-40
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• 1987

To evaluate the fundamental factors in the recovery of biogas from the landfills composed of about 40% of volatile solids, the experiments for the samples from the operating landfill site as well as from the laboratory-scale lysimeter were undertaken. In the test of landfills, the change of moisture content, the content of volatile solids (VS), the ratio of saccharide to ligin(Y) and the estimation of landfills reclaimed and the correlationship between VS and Y were investigated. During the experiments with laboratory-lysimeter, temperature, pH, gas production rate, the composition of gas were measured. The mathematical model derived from the the rate coefficient of gas production(k) were proposed from the results of this investigation. Furthermore, the proposed mathematical model from this study was verified with the obtained values from experiments.

• Journal of Adhesion and Interface
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• v.12 no.4
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• pp.125-132
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• 2011

As the enhancement of indoor air quality is increasingly compelling the use of natural materials without any emission, this study reports the preparation and performance of natural garlic adhesives for wallpaper. The natural garlic adhesives were successfully prepared by the extraction of the clove of raw garlic with water to isolate carbohydrates and proteins. Properties of the prepared garlic adhesives such as the non volatile solids content, viscosity, density, and pH were 62%, 2,789 mPa.s, $1.3g/cm^3$, and 6.6, respectively. The non-volatile solids content has a great impact on the adhesion performance of the prepared garlic adhesives, which was adequate about 60%. Bonding strength of prepared garlic adhesives was greater than the requirement of a Korean standard for wallpaper. In addition, the garlic adhesives showed antibacterial activity inheriting from the garlic. It is expected that the prepared garlic adhesives could be used as safe and natural adhesives without emitting any volatile organic compounds and formaldehyde gas.

• Journal of Animal Environmental Science
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• v.2 no.1
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• pp.79-86
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• 1996

Solid/Liquid(S/L) separation is crucial for biological treatment of animal wastewater. Liquid portion from S/L separation has less BOD-load and proper post-strip treatment can be obtained. Screen or declined sieve was normally used to separate the solid parts. For better separating efficiency a vibration and a cylindrical separator were constructed and tested. The results are summarized as follows; Solids removal efficiency and moisture content of separated solid were 15~26% and 85~88%, respectively for the vibration separator. for the cylindrical separator, solid removal efficiency and moisture content of solid were 16~39% and 86~89%, respectively. The greatest amount of drymatter was obtained when operating vibration separator with 10$^{\circ}$ inclination and 100% vibrating power. For the cylindrical separator maximum efficiency was obtained with 40 rpm and 19$^{\circ}$ inclination. The vibration and the cylindrical separator have shown 21% and 26% in BOD removal, respectively. These two types of separator were proved to be applicable methods for animal wastewater separation.

• Food Science and Preservation
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• v.30 no.2
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• pp.321-333
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• 2023

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.175-179
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• 1996

The fruit soluble solids and acidity decreased during storage regardless of fruit size, fruit firmness decreased also, and the decreasing rate of the firmness in large fruit was higher than small. The ethylene production of fruit was increased during storage, and there was the peak of fruit respiration rate at 2 and 6 weeks after harvest. The calcium and magnesium content was the highest in peel, the lowest in flesh, and intermediate in core. Especially, the calcium content in the outer flesh was lower than in the inner flesh, and the magnesium content in the middle part of flesh was lower than in the other parts. The Ca/Mg ratio in the inner flesh and the K/Ca ratio in the outer flesh were higher than in the other parts.

• Food Science and Preservation
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• v.5 no.2
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• pp.138-143
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• 1998

The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.6_2
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• pp.1025-1031
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• 2023

In order to examine the pre-industrial application product quality characteristics of yanggang (a type of traditional Korean confectionery) with varying levels of Palatinose, this study conducted multiple preliminary experiments. By applying different amounts of Palatinose (1%, 2%, 3%, 4%) and adhering to a recipe suitable for commercial products, the yanggang was produced under controlled manufacturing conditions. While the moisture content of the manufactured yanggang adhered to the established manufacturing standard, showing minimal variations, there were statistically significant differences observed with an increase in the Palatinose proportion, exhibiting a trend akin to findings from other yanggang studies. Similarly, there were slight but statistically significant differences observed in soluble solids content and pH, though these differences were not found to have a significant impact. The addition of Palatinose did not induce changes in the elasticity (springiness) and firmness (gumminess) of the yanggang, nor in its chewiness, as the Palatinose content increased. Despite a reduction in calorie content, the addition of Palatinose did not influence the appearance and taste of the yanggang.

• Food Science and Preservation
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• v.21 no.3
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• pp.334-340
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• 2014

The moisture sorption isotherms of corn powder prepared from corn kernels roasted for 20 min at 160, 180, 200, 220, and $240^{\circ}C$ were determined at $20^{\circ}C$ using the static gravimetric method over the range of water activities ($a_w$) of 0.11~0.90. The moisture sorption isotherms showed a typical sigmoid shape, and the equilibrium moisture content tended to increase with increasing $a_w$, and increased sharply at above 0.75 $a_w$. At above 0.53 $a_w$, the equilibrium moisture content of the roasted corn powder increased with the increase in the roasting temperature. Six mathematical models (Bradley, Caurie, Halsey, Henderson, Kuhn, and Oswin) were used to fit the experimental data. The Oswin, Caurie, Henderson, and Halsey models were found to have suitability for describing the sorption curves, and the Oswin model was the best fit model for all the roasting temperatures. Concerning the monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed high significance. The monolayer moisture content increased as the roasting temperature was increased, to 0.043 and 0.053 kg $H_2O/kg$ solids in the corn powder roasted at $180^{\circ}C$ and $240^{\circ}C$, respectively. These results suggest that the roasting temperatures of the corn kernels affected the moisture sorption characteristics ($20^{\circ}C$) of the corn powder.