• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.6
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• pp.677-686
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• 2006

This study was the effectiveness of two downflow BAF(Biological Aerated Filter) systems at conventional water treatment system. A BAF reactor placed in front of coagulation and sedimentation tanks(Mode A) and after coagulation and sedimentation tanks(Mode B) that were compared in terms of removal of suspended particles, organic matters, and ammonia nitrogen. The suspended particles removal efficiency was over 80% for both Mode A and B, although Mode A gave slightly better results. $BOD_5$ removal and nitrification efficiencies were more than 90% for both reactor. The organic matter and ammonia removals were also superior in the Mode A. The biofilm thickness and biomass increased as increment of EBCT and the upper part of reactor more about 30% than lower part. The specific oxygen uptake rate(SOUR) was higher the upper part of reactor and Mode A than the lower part of reactor and Mode B. A cost analysis showed that the Mode A system was more cost effectiveness. It could save the coagulant dose by about 67% and the chlorine demand by about 95%. The ideal place to put the BAF reactor was in front of the coagulation/sedimentation process.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.678-688
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• 2007

In this study, we investigated the effects of ripened tomato on the Baechukimchi fermentation, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 28 days. The Baechukimchi, with various levels [0, 10, 20, 30%(w/v)] of ripened tomato, was fermented at $10^{\circ}C$. The product containing 20% ripened tomato showed the highest scores for overall acceptability, sour taste, texture, sour smell, and color. The intensity characteristic scores related to sour smell and sour taste were the highest in the control, and the texture score was highest in the 20% ripened tomato sample. During fermentation, total acidity increased while pH gradually decreased. The reducing sugar and total vitamin C contents of the experimental groups with added ripened tomato were higher than those of the control. Also, the time periods to reach maximum levels of lactic acid bacteria, by log numbers of cells and total viable cells, were more delayed in the experimental groups with added ripened tomato than in the control. Overall, the results indicate that a 20% addition of ripened tomato to Baechukimchi during fermentation can enhance sensory qualities and extended the palatable period of the product.

• Journal of Welding and Joining
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• v.22 no.2
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• pp.8-12
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• 2004

지하로부터 채굴되는 천연가스의 황화수소(H$_2$S)가스 농도가 일정 수준 이상이면 이를 사우어가스(sour gas)분위기라고 하는데, 이러한 부식성 분위기에 강재가 노출되면 강재 내부에 수소유기균열(hydrogen induced cracking)이 발생할 위험성이 높아진다.(중략)

• Journal of Welding and Joining
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• v.22 no.3
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• pp.9-13
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• 2004

지하로부터 채굴되는 천연가스의 황화수소가스 농도가 일정 수준 이상이면 이를 사우어가스(sour gas)분위기라고 하는데, 이러한 분위기에 강재가 노출되면 수소유기균열(hydrogen induced cracking, 이하 'HIC균열'이라고 함)이 발생할 위험성이 높아진다.(중략)

• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.315-321
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• 1994

The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.30-36
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• 1994

The essential oil of Schizandrae Fructus was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Schizandrae Frutus was 0.64% when extracted by steam distillation and 0.88% in case of simultanous distillation extraction and sensory analysis of the oil indicated woody, camphorous, spicy and sour characteristic notes. The experimental results confirmed the presence 47 volatile components, the major components were ${\gamma}-terpinene$, p-cymene, ${\alpha}-ylangne$ and ${\beta}-elemene$. The oil was fractioned into ten fractions and 4 fraction of them have a good aroma character. The application of the oil showed the utilization possibility as flavoring materials for Korea tea.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• Research in Plant Disease
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• v.17 no.2
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• pp.232-234
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• 2011

During survey of postharvest diseases of vegetables in the middle region of Korea in 2003, 2004 and 2005, new disease symptoms showing watery rot and soft rot were observed. In this study, the disease causal agents were identified as Geotrichum candidum, and their host range and pathogenicity were investigated. G. candidum isolated had wide host range and strong pathogenicity against carrot, cucumber, tomato and pumpkin. The disease occurrence on several vegetables that G. candidum can be a serious threat to stable production of fresh vegetable.