• Food Science and Preservation
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• v.13 no.3
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• pp.273-278
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• 2006

In order to help the preservation of the cherry tomato and unshiu orange, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to the package. Cherry tomato and unshiu orange were packed in a box (38x25x20 cm) attached with antimicrobial paper and then stored respectively at $5^{\circ}C$. During the storage, weight loss, pH total acidity, soluble solid content microbial load and decay ratio were measured as quality indices. pH increase in cherry tomato was observed until 20 days, and decreased with litle difference between the packaging treatments thereafter pH and total acidity decrease in unshiu orange were shown till 30 days, and abrupt change was revealed by 40 days. This was due to physiological disorders. The microbial loads of total aerobic bacteria, and yeast/mold count were suppressed during storage by the box packaging incorporated with antimicrobial agents, which also contributed to reducing the decayed cherry tomato and unshiu orange. Antimicrobial paper was useful fur the reduction of microbial load in cherry tomato and unshiu orange pear without other quality deterioration.

• Food Science and Preservation
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• v.17 no.1
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• pp.160-164
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• 2010

Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at $10^{\circ}C$. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.

• Journal of Ecology and Environment
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• v.32 no.4
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• pp.237-247
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• 2009

This study was conducted to determine the carbon (C) contents in different mixed stands of P. dens if/ora and deciduous oak species in Gwangneung, central Korea. Five mixed stands with different ratios of P. densiflora and deciduous oak species were chosen based on the basal area of all trees ${\geq}\;5cm$ DBH: pure P. densiflora (P100D0), 70% P. densiflora + 30% deciduous oak species (P70D30), 44% P. densiflora + 56% deciduous oak species (P50D50), 37% P. densiflora + 63% deciduous oak species (P40D60), and 10% P. densiflora + 90% deciduous oak species (P10D90). Total C contents in the overstory (aboveground and belowground) vegetation were higher in the mixed stands (P70D30, P50D50, P40D60) than in the pure stands (P100D0, P10D90). Moreover, except for P40D60, C contents of forest floor (litter and coarse woody debris) were larger in the mixed stands (P70D30, P50D50) than in the pure stands. However, total soil C contents up to 30cm depth were highest in the pure deciduous oak stand than in the pure P. densiflora stand and mixed stands. Total ecosystem C contents (Mg/ha) were 163.3 for P100D0, 152.3 for P70D30, 188.8 for P50D50, 160.2 for P40D60, and 150.4 for P10D90, respectively. These differences in total ecosystem C contents among the different mixed stands for P. densiflora and deciduous oak species within the study stands were attributed by the differences in vegetation development and forest management practices. Among the five study stands, the total ecosystem C contents were maximized in the 1:1 mixed ratio of P. densiflora and deciduous oak species (P50D50).

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.743-749
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• 1996

This study was carried out to investigate the microencapsulatuion of ${\omega}-3$ fatty acid isolated from fish oil and to obtain fundamental information on the utilization of the ${\omega}-3$ fatty acid in the dairy foods field. To obtain the desirable microencapsulation efficiency, 1.5% agar and 0.5% gelatin were used as coating materials, and 0.5% SFAN 60 (HLB 4.5 value) was used to maintain the emulsion stability. The optimal mixing ratio of coating material to core material was 8:2 (w/w). The thermostability of microencapsulated product was not maintained above $60^{\circ}C$. Microencapsulation efficiency was kept at about 90% at $4^{\circ}C$ and $10^{\circ}C$ for 7 days storage at various temperatures. At $20^{\circ}C$ and $30^{\circ}C$, however, about 80% microencapsulatuion efficiency was obtained for 3 days storage. About 80.57% microcapsule was destroyed by 1%> pepsin solution at $37^{\circ}C$ for 10 min.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.326-332
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• 2018

Korea faces major changes in energy policy, which include eco-friendly and zero-nuclear power. On the other hand, there are very few policies for the waste-management of mid- to large-sized lithium-ion batteries, such as electric car batteries and energy storage systems, which are expected to increase explosively due to such energy policy changes. Therefore, this study estimated the amount of mid- to large-sized lithium ion batteries waste and performed economics analysis of a middle and large sized secondary battery recycling project. Based on the results, a policy alternative for the revitalization of the related lithium-ion battery recycling industry is suggested. As a result, the B / C ratio of a domestic mid - to large - sized lithium ion battery recycling project is 1.06, in which the benefit is higher than the cost, so the business is economic feasible. Although the recycling project's economic efficiency is high, the recycling industry has not been activated in Korea because the domestic demand for rechargeable batteries recycling is very low. To solve this problem, this study proposes a plan to activate the industry by adding lithium secondary batteries to the EPR (Extended Producer Responsibility) items.

• International Journal of Highway Engineering
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• v.20 no.1
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• pp.47-58
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• 2018

PURPOSES : The purpose of this study is to evaluate the mechanical properties of a cold-recycling asphalt mixture used as a base layer and to determine the optimum emulsified-asphalt content for ensuring the mixture's performance. METHODS : The physical properties (storage stability, mixability, and workability) of three types of asphalt emulsion (CMS-1h, CSS-1h, and CSS-1hp) were evaluated using the rotational viscosity test. Asphalt emulsion residues, prepared according to the ASTM D 7497-09 standard, were evaluated for their rheological properties, including the $G*/sin{\delta}$and the dynamic shear modulus (${\mid}G*{\mid}$). In addition, the Marshall stability, indirect tensile strength, and tensile-strength ratio (TSR) were evaluated for the cold-recycling asphalt mixtures fabricated according to the type and contents of the emulsified asphalt. RESULTS : The CSS-1hp was found to be superior to the other two types in terms of storage stability, mixability, and workability, and its $G*/sin{\delta}$ value at high temperatures was higher than that of the other two types. From the dynamic shear modulus test, the CSS-1hp was also found to be superior to the other two types, with respect to low-temperature cracking and rutting resistance. The mixture test indicated that the indirect tensile strength and TSR increased with the increasing emulsified-asphalt content. However, the mixtures with one-percent emulsified-asphalt content did not meet the national specification in terms of the aggregate coverage (over 50%) and the indirect tensile strength (more than 0.4 MPa). CONCLUSIONS : The emulsified-asphalt performance varied greatly, depending on the type of base material and modifying additives; therefore, it is considered that this will have a great effect on the performance of the cold-recycling asphalt pavement. As the emulsified-asphalt content increased, the strength change was significant. Therefore, it is desirable to apply the strength properties as a factor for determining the optimum emulsified-asphalt content in the mix design. The 1% emulsified-asphalt content did not satisfy the strength and aggregate coverage criteria suggested by national standards. Therefore, the minimum emulsified-asphalt content should be specified to secure the performance.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.311-319
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• 2003

This study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.

• Korean Journal of Ecology and Environment
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• v.50 no.3
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• pp.314-324
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• 2017

In order to consider application and evaluation of value and class of domestic wetland, we investigated 146 wetlands located Gyeongsangnam-do using Rapid Assessment Method (RAM). We utilized Self-Organizing-Map (SOM) to analysis relationship between evaluation index and land coverage ratio surrounding wetland. Among total 8 evaluation index, 'Fish and herptile habitat' and 'Aesthetic value' were higher, most of the wetlands evaluated as 2, 3 grade. Result of SOM analysis, 'vegetation diversity and wild animals habitat' is negatively related to the 'Fish and herptile habitat', because fishs were not prefer habitat excessively occupied by plant. However, high vegetation diversity can be support high score of 'Aesthetic' in wetland. Also, 'Erosion control' and 'Flood storage and control' were closely related, wetlands with high score of 'Erosion control' have high score of 'Flood storage and control'. When applied RAM in domestic wetland, six out of 6 evaluation index induced biased results, the index of RAM need a little change as some new or modify evaluation index. Therefore, we consider to need adjustable, subdivide, and actualization of some evaluation index for application of RAM in domestic wetlands. Consequently, wetland assessment and class using RAM can be utilized as important indicate for conservation and management of wetland, and contributed greatly to maintain biodiversity include to endangered species by preserving remaining wetland.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.460-465
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• 2013

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.