• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.12 no.2
• /
• pp.121-128
• /
• 1998

A new magnetic ballast was designed and developed to get high luminous efficiency. The core material of new magnetic ballast was G-9 and its shape of core is modified. The diameter of the coil was upgraded to 0.5[mm], and a new power-saving circuit was designed for the semiconductor ignition starter. The experimental results of the ballast showed reduction of the electric loss in the magnetic ballast about 1.7Watt (0.5[%]). The luminous efficiency was increased by 6.2 lm/Watt (7.6[%]) and the ballast efficiency factor(BEF) of 1.09(7.6[%]). The prototype was tested through national standard testing procedure. A high efficient energy-using equipment (the second grade in the efficiency of energy consumption) was certified. The saving power of 1.7[W] was shown by lighting appratus for fluorescent lamps. The result will be used for the high efficient magnetic ballast technology.nology.

• The Transactions of the Korean Institute of Power Electronics
• /
• v.21 no.2
• /
• pp.182-189
• /
• 2016

A modeling method of electric power network inside a fishing boat less than 5 tons is proposed for its high-energy efficiency with renewable energy sources. The power network inside the fishing boat consists of a diesel engine, a starter motor, an alternator, battery packs, and electric loads, which are connected in parallel. To obtain proper power network model, the voltage -current characteristics of the electric components are considered to develop elaborate electrical models under several load conditions. Measured data of the battery and alternator current include noise. By using an average method, the AC components from the power network of the fishing boat can be reduced, which is verified by KCL rule. Using the proposed power network model, the power generation of the alternator and the reduction of diesel consumption in the boat's engine are predictable under various operating conditions. The validity of the proposed methodology is verified by comparing simulation results with experimental measurements using statistical inferences.

• International Journal of Reliability and Applications
• /
• v.7 no.2
• /
• pp.101-110
• /
• 2006

Let E be a set of n quantitative observations under the time control. The interval of time is to be split into several subintervals such that the observations in each subinterval are almost similar, whereas the observations between the subintervals are very dissimilar. The corresponding time-subintervals become periods or phases of the development that exist in the underlying phenomenon. Aboukalam(2005) proposes a robust solution based on some initial subintervals and a technique for combining any two successive groups in that starter using a t-test under a fixed significant level ($\alpha$). The inconvenience is that; the technique reliability is not released from the level $\alpha$ which must not be defined apart from the number of the periods that is, in its turn, unknown. To avoid this, we propose what so called; most significant periods solution. The new technique constructs its own initial subintervals and uses another way for combining the groups. However, the way of determining and treating outliers has not changed. This paper conducts many empirical simulations using different possible time dominated data in order to illustrate the reliability of the proposed technique. Finally, we apply both techniques on some real time dominated data to explain the advantage of the proposal.

• Food Science of Animal Resources
• /
• v.38 no.6
• /
• pp.1160-1167
• /
• 2018

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ${\beta}$-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.3
• /
• pp.154-160
• /
• 2020

Physical and sensory characteristics of commercial yogurts are important aspects for consumer acceptability. In addition, beneficial functions of commercial yogurts are also emphasized for the probiotic dairy products. The aim of this study was to investigate the functional properties of yogurts with the combination of bacteriocin-producing Pediococcus acidilactici. Yogurts fermented with commercial starter culture (control yogurt) and control yogurt together with P. acidilactici HW01 (yogurt+HW01), P. acidilactici JM01 (yogurt+JM01), or P. acidilactici K10 (yogurt+K10) were prepared. During 28 days after fermentation, the viability of lactic acid bacteria, pH, and brix, in the yogurt samples were assessed with standard methods. Moreover, to investigate the antilisterial activity of the yogurt samples, Listeria monocytogenes was simultaneously inoculated when the yogurts were prepared with lactic acid bacteria, and the viability of L. monocytogenes was determined. Although yogurt+K10 did not completely remove L. monocytogenes, control yogurt, yogurt+HW01, and yogurt+JM01 eradicated L. monocytogenes at day 2 after fermentation. However, yogurt+K10 also removed L. monocytogenes at day 3 after fermentation. Taken together, these findings suggest that the combination of yogurt with P. acidilactici does not affect its quality and they may consequently aid in the development of new probiotic yogurt.

• Journal of Microbiology and Biotechnology
• /
• v.21 no.12
• /
• pp.1280-1286
• /
• 2011

A quantitative, real-time PCR method was developed to enumerate Lactobacillus plantarum IWBT B 188 during the malolactic fermentation (MLF) in Grauburgunder wine. The qRT-PCR was strain-specific, as it was based on primers targeting a plasmid DNA sequence, or it was L. plantarum-specific, as it targeted a chromosomally located plantaricin gene sequence. Two 50 l wine fermentations were prepared. One was inoculated with 15 g/hl Saccharomyces cerevisiae, followed by L. plantarum IWBT B 188 at $3.6{\times}10^6$ CFU/ml, whereas the other was not inoculated (control). Viable cell counts were performed for up to 25 days on MRS agar, and the same cells were enumerated by qRT-PCR with both the plasmid or chromosomally encoded gene primers. The L. plantarum strain survived under the harsh conditions in the wine fermentation at levels above $10^5$/ml for approx. 10 days, after which cell numbers decreased to levels of $10^3$ CFU/ml at day 25, and to below the detection limit after day 25. In the control, no lactic acid bacteria could be detected throughout the fermentation, with the exception of two sampling points where ca. $1{\times}10^2$ CFU/ml was detected. The minimum detection level for quantitative PCR in this study was $1{\times}10^2$ to $1{\times}10^3$ CFU/ml. The qRT-PCR results determined generally overestimated the plate count results by about 1 log unit, probably as a result of the presence of DNA from dead cells. Overall, qRT-PCR appeared to be well suited for specifically enumerating Lactobacillus plantarum starter cultures in the MLF in wine.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.6
• /
• pp.2652-2659
• /
• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.1
• /
• pp.70-79
• /
• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

• Food Science and Preservation
• /
• v.22 no.6
• /
• pp.851-858
• /
• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Food Engineering Progress
• /
• v.13 no.1
• /
• pp.1-7
• /
• 2009

Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of $\beta$-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.