• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.321-325
• /
• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.1
• /
• pp.24-32
• /
• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Journal of the Korean Wood Science and Technology
• /
• v.38 no.4
• /
• pp.333-340
• /
• 2010

The Korean Dendropanax lacquer, made from a natural resinous sap from Dendropanax orbifera Lev., was used as a golden and transparent varnish for the traditional artifacts (armor uits, helmets, arrowheads, etc.) to make them be brilliant golden color. The cured film of the acquer has excellent protective properties such as weatherability, water resistance, and nticorrosive. But, one of disadvantages is that takes a long time and much energy to fulfill curing the lacquer. The chemical constituents of the lacquer contained conjugated diene compounds s the photopolymerizable monomers. These monomers easily polymerized in sunlight to form olden-colored, hard-coating films in a short time. Photooxidation may be one of the most mportant reactions in the chemistry of the lacquer. Although the Korean Dendropanax Lacquer hould be dried to a thoroughly dry stage to achieve optimal film properties, curing with elevated emperatures may be required for the protracted curing time at atmospheric temperature. So we ntended to accelerate the curing rate of the lacquer by dual curing of thermal and radiation uring. The effect of thermal initiator on the thermal curing reaction was evaluated by monitoring he changes in double bond peak with FT-IR. Then the curing rate of the lacquer blended with hermal initiator and photoinitiator together was measured during dual curing using a RPT with V spot curing machine. Thermal initiator not only accelerated the curing rate but also improved he physical property. And the curing rate of the Korean Dendropanax lacquer was improved by ual curing method of thermal and UV curing. According to these results, the application area of he Korean Dendropanax lacquer could be expanded to surface coatings for electronic devices uch as mobile phones or electronics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1294-1300
• /
• 2008

Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.625-632
• /
• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.7
• /
• pp.1103-1108
• /
• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.9-15
• /
• 2003

All diets were based on feeds of fattening period pigs(LY x D, ca. 90 kg) with six treatments, which were the control, containing 5% beef tallow(C), 3% beef tallows and 2% perilla seeds oil(T1), 250 ppm vit. E(${\alpha}$-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vit. E in T3(T4), and 3% beef tallow and 2% CLA(T5), respectively. Produced porks and their carcass characteristics were as follows. The daily gain of pigs was higher in T2 and 73 than any other treatments(p<0.05). Its T2 and T3 was 3.71 and 3.80 respectively, however, there was no significance in feed intake. The highest back fat thickness was shown in control group on market weight, while there was no significant difference on their initial weight. Loin-eye muscle area did not show any significant difference on initial weight and on market weight, however, its T5 was about twice as large as T2's. Content of triglyceride in blood was high in control group as compared to others; especially, the values for T3, T4 and T5 were significantly low(p <0.05). There was no significant difference in total cholesterol contents, and the ratio of HDL cholesterol/total cholesterol was higher in vit. E treated samples than untreated sample. Atherogenic index was high in sample with T3 and low in sample with T2. The perilla seed oil, squid fish oil, and vit. E decreased atherogenic index. Dressing percentage, back fat thickness, and grade did not show any significant difference(p >0.05); however, T2, C and T3, T1 and T5 showed 4.67, 4.29, 4.00 respectively, in grades.

• The Journal of the Korea Contents Association
• /
• v.12 no.1
• /
• pp.353-360
• /
• 2012

The purpose of this study was to evaluate tooth color and microhardness after 15% carbamide peroxide(CP) bleaching treatments with/without potassium nitrate and fluoride(PF), which were used home bleaching. Thirty tooth specimens were obtained from thirty premolar and were randomly divided into three groups: 1, untreated controls(Distilled water): 2, treatment with 15% CP bleaching agent; 3, treatment with 15% CP bleaching agent (contained 3% potassium nitrate and 0.11% fluoride). All groups were treated 6h per day for 14 days then immersed in distilled water. Changes in enamel color were evaluated on Baseline and Day 14. Microhardness were evaluated on Baseline, Days 7 and 14. All the bleached enamel specimens revealed increased whiteness without control group. Groups 2 and 3 showed significantly decreased enamel microhardness compared to control group. On Day 7, Groups 2-3 showed significantly decreased enamel microhardness compared to control group and respective baseline data. The percentage microhardness loss(PML) look at Day 7 and 14 for Group 1, respectively, there was little difference between 1.7 and 0.8. However, Group 2 was 21.9 and 3.5, Group 3 was 16.7 and 1.4 as a baseline and Day 7 were significantly different (p<0.05). The PML of group 2 was significantly highest than that of group 3 on Day 7. As a result, the data indicate that the addition of PF did not influence the whitening efficacy of the bleaching agent negatively. PF-containing bleaching agent reduce the percentage microhardness loss. PF-containing tooth bleaching your teeth with a whitening effect can be reduced by decreasing the hardness of enamel.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.350-355
• /
• 2003

This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated. Moisture and crude ash were not different among sausage of four type. Crude fat of grade B sausage was higher than that of grade E sausage, and grade B sausage added PLP was higher than grade B sausage without PLP. Crude Protein of grade E sausage was higher than that of grade B sausage. The pH of grade E sausage added PLP was highest, and calorie of grade B sausage without PLP was highest among sausage of four type. Water holding capacity of grade B added and free PLP was significantly higher than grade I sausage. The residual nitrite of sausage added PLP was significantly lower than sausage without PLP. In case of Hunter's $L^{*}$, grade B sausage and free PLP sausage were significantly higher than grade E sausage and sausage added PLP, respectively. In case of Hunter' $a^{*}$, grade E sausage and free PLP sausage were significantly higher than grade B sausage and sausage added PLP. Hunter's $b^{*}$ of sausage added PLP was higher than that of free PLP sausage. Textural properties, hardness, springiness, cohesiveness and chewiness were significantly different among sausage of four type, but gumminess of grade E added PLP was lowest among sausage of four type. Total amino acid was not significantly different among sausage of four type. Sensory color and texture of grade B sausage were superior to grade I sausage, palatability of free PLP sausage was superior.sage was superior.

• Economic and Environmental Geology
• /
• v.49 no.2
• /
• pp.121-134
• /
• 2016

We characterize the spatial distribution of Cobalt-rich ferromanganese crusts covering the summit and slopes of a seamount in the western Pacific, using acoustic backscatter from multibeam echo sounders (MBES) and seafloor video observation. Based on multibeam bathymetric data, we identify that ~70% of the summit area of this flattopped seamount has slope gradients less than $5^{\circ}$. The histogram of the backscatter intensity data shows a bi-modal distribution, indicating significant variations in seabed hardness. On the one hand, visual inspection of the seafloor using deep-sea camera data exhibits that the steep slope areas with high backscatter are mainly covered by manganese crusts. On the other hand, the visual analyses for the summit reveal that the summit areas with relatively low backscatter are covered by sediments. The other summit areas, however, exhibit high acoustic reflectivity due to coexistence of manganese crusts and sediments. Comparison between seafloor video images and acoustic backscatter intensity suggests that the central summit has relatively flat topography and low backscatter intensity resulting from unconsolidated sediments. In addition, the rim of the summit and the slopes are of high acoustic reflectivity because of manganese crusts and/or bedrock outcrops with little sediments. Therefore, we find a strong correlation between the acoustic backscatter data acquired from sea-surface multibeam survey and the spatial distribution of sediments and manganese crusts. We propose that analyzing acoustic backscatter can be one of practical methods to select optimal minable areas of the ferromanganese crusts from seamounts for future mining.