• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Food Science and Preservation
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• v.14 no.3
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• pp.233-238
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• 2007

To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at $65^{\circ}C$ for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE $L^*,\;a^*,\;and\;b^*$ values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Food Science and Preservation
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• v.23 no.7
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• pp.960-966
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• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.48-62
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• 2012

This study was carried out to classify the folk plants in inland of northern region of Gangwon-do. According to the survey results from 35 places of 9 counties and cities from April to October, 2010, the folk plants in inland of northern region of Gangwon-do consisted of a total 261 taxa; 73 families, 185 genera, 225 species, 2 subspecies, 30 varieties, and 4 form. Among the investigated 261 taxa, 3 Korean endemic, 11 rare plants and 9 naturalized plants were also included. The use by usage of 261 taxa was: 378 times; Edible, 53 times; Medicinal, 8 times; Dye, 7 times; Ornamental, 6 times; Fuel, 5 times; Spice, 3 times; Aroma, 2 times; Nectar, 41 times; Others, respectively, so the edible use is the highest. The most useful part was the leaf, followed by whole plant and root. The consistency comparison between the scientific name and the local name were the highest in the 20's and the lowest in 80's.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.523-542
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• 2012

This study was carried out to clarify the regional folk plants in the southern inland area of Gyeonggi-do Province. According to the survey results, derived from 1,229 sheets of 90 residents at 35 places from 9 counties and cities between October 2009 and December 2010, the folk plants in the inland southern area of Gyeonggi-do consisted of a total of 259 taxa; 82 families, 200 genera, 221 species, 4 subspecies, 32 varieties, and 2 forma. The classification of the plants by its usage was; 214 as edible, 119 as medicinal, 34 as ornamental, 18 as timber, 12 as dye, 5 as oil, 3 as spice, 2 as fiber, 2 as aroma, and 22 as others uses. So, the edible and medicinal uses are higher than other uses. The most useful part was the leaf, followed by fruit, stem, root, and flower. The collection season was focused on spring and summer, because the leaf was mainly collected in an edible condition during those seasons. Traditional knowledge of folk plants was mostly passed down orally. The consistency comparison between the standard common name and the local name was the highest in the people in 50s and the lowest in those in 80s.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.379-394
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• 2011

This study was carried out to classify the folk plants in southern region of Gangwon-do. According to the survey results from 1,103 survey sheets of 83 residents at 32 places of 9 counties and cities from March to October, 2010, the folk plants in the southern region of Gangwon-do consisted of a total 311 taxa; 92 families, 222 genera, 274 species, 2 subspecies, 29 varieties, and 6 form. The use by its usage was: 227 taxa; Edible, 174 taxa; Medicinal, 14 taxa; Ornamental, 5 taxa; Oil, 5 taxa; Spice, 4 taxa; Dye, 1 taxa; Fiber, 1 taxa; Aroma, 1 taxa; Fuel, 32 taxa; Others, respectively, so the edible use is the highest. The most useful part was the leaf, followed by root and fruit. The consistency comparison between the scientific name and the local name were the highest in the 50's and the lowest in 80's.

• Proceedings of the Korea Database Society Conference
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• 1998.09a
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• pp.509-524
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• 1998

정보시스템 개발노력의 상당수는 실패로 끝나고 있다. 최근 통계에 따르면 정보시스템 개발 프로젝트의 반은 실패로 끝난다고 한다［kaplan, 1998］. 이와 같은 높은 실패율은 시스템 개발을 위한 노력을 체계적으로 투입하지 못하고 개발 프로젝트를 관리하기 위한 노력을 단위프로젝트 차원에서만 집중시키는데서 연유한다고 생각된다. 다시 말해 장기적인 관점에서 개발조직의 역량 향상이라는 보다 근본적인 목표를 간과하고 있는 것이다. 이러한 점에 착안하여 소프트웨어 엔지니어링 분야에서는 정보시스템 개발과 관련'한 개발 조직의 능력을 향상시키기 위한 다양한 접근방법이 제시되고 있다. 개발조직의 개발 프로세스 성숙도를 진단하기 위한 측정도구로 개발된 카네기멜론대학의 CMM(Capability Maturity Model)과 ISO 에서 정의한 표준인 SPICE (Software Process Improvement and Capability dEtermination) 모델이 그 대표적인 예에 속한다. 그러나 이와 같은 모델들은 개발조직의 프로세스 개선을 위한 방향과 요건은 제시하고 있지만, 이를 조직 내에서 구현하기 위한 구체적인 방법이나 수단은 제시해주지 못하고 있다. 따라서 이러한 접근방법 역시 소프트웨어 엔지니어링 역량 이나 개발경험이 일천한 우리 현실에서는 부분적인 성과 이상을 기대하기는 어려웠다. 본 연구에서는 이와 같은 문제점이 개발 프로젝트와 관련된 경험이나 지식을 효과적으로 추출하고, 획득하고, 체계화하고, 시스템화하여 조직 내에서 활용하려는 노력이 부족한기 때문이라고 본다. 이에 본 연구에서는 개발조직의 역량 향상을 위한 지식관리적 접근 방법의 세가지 유형을 제시하기로 한다.>$Ca^{2＋}$ 는 뿌리에서, $Mg^{2＋}$ 는 잎에서 많았으며, $PO_4$$^{-}$ 는 과실과 줄기에서 많았다. 배지간에 따른 차이는 나타나지 않았으며, $K^{+}$, $Ca^{2＋}$ 및 $Mg^{2＋}$ 는10:0에서, $PO_4$$^{-}$ 는 8:2에서 각각 많았다.해 제품을 판매하였으며, 기업 및 제품이미지 제고를 위한 고객에 대한 서비스도 강화하고 있었다. 통신기기업체내지 소프트웨어 산업으로의 진출이 가능할 수 있도록 상호진출을 허용할 필요가 있다고 본다. 이를 위해서 우리 나라 정부 역시 미국처럼 새로운 통신개혁법을 만들 필요가 있다. 새로운 통신개혁법의 핵심적인 사항으로서 첫째, 통신과 CATV간의 상호진입을 허용, 둘째, 통신사업자가 통신관련 기기산업에 참여할 수 있는 규제완화를 허용, 셋째, 유아단계에 있는 소프트웨어 및 컨테트산업을 육성하는데 산업육성책 수립 등을 적극적으로 추진하여야 할 것이다. 그리고 현재 국내 재벌기업들로 구성되어 있는 기반산업을 지원하는 기술개발 지원체제와 육성정책을 소프트웨어 및 컨텐트의 응용산업으로 개편할 필요성도 제시되며, 이를 위해 범부처 차원에서 소프트웨어 및 컨텐트 육성정책을 지원하는 종합적인 대책을 마련해야 한다고 본다.서, Li-K, Li-Na탄산염에 대하여 부 식거동을 검토한 결과, 가압하에서 내식성이 향상되는 것이 발견되었다. 이유로서는 가압하에서 용융탄산엽의 증가된 산화력으로 보다 치밀한 내식성 산화물 피막이 형성되기 때문으로 생각되고 있다. 또

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.645-656
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• 2014

The aim of this study was to evaluate the product quality and function properties of hot pepper (green and red) fruits cultivated by organic and conventional agricultural practices. Organic and conventional hot peppers were analyzed their product quality with respect to pH, soluble solid, hardness, and color values. The soluble solid contents of organic hot peppers were 2.6~10% higher but their hardness was slightly lower than those of conventional hot peppers. Hot peppers were further analyzed their functional properties on chlorophyll contents, ASTA (American Spice Trade Association) value, total phenolics, and SEM ultrastructure. In case of green pepper, organic hot pepper showed higher (-)a value and the significantly (p<0.001) higher amounts of chlorophyll a and b than conventional hot pepper. Interestingly, organic red hot pepper showed higher (+)a value than that of conventional one. The ASTA value of organic red hot pepper was 28% higher than that of conventional one. Regardless of the fruits color, total phenolics content of organic hot peppers was more enriched than those of conventional ones. These results suggest that organic hot peppers exhibited more excellent color quality and functional properties than conventional hot peppers regardless of fruit color.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.177-182
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• 2020

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/㎠ UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120℃ for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110℃ for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121℃, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.