• The Korean Journal of Food And Nutrition
• /
• v.27 no.4
• /
• pp.699-705
• /
• 2014

This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.3
• /
• pp.591-598
• /
• 2017

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide($ClO_2$) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples decreased slightly, but the weight of the control changed faster than those of the $ClO_2$ gas treated samples during the storage period. The decay ratio of control was higher than those of the $ClO_2$ gas treatments since 4 days of storage. The pH and acidity in the control and in the $ClO_2$ gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the $ClO_2$ gas treatments during 6 days. The firmness of the control changed more rapidly than those of the $ClO_2$ gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm $ClO_2$ gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm $ClO_2$ gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

• Korean Journal of Environment and Ecology
• /
• v.14 no.1
• /
• pp.38-45
• /
• 2000

This research has been done to investigate influence of soil physical and chemical properties on forest environmental change by fired pine forest in Koseong, Kangwondo. The sample sites were divided by not-fired sites(NF), not-cutting site after fired(FNC), cutting and planting sites after fired(FCP) and cutting and not-planting sites after fired(FC). Soil texture of whole sites was sandy clay loam. Sand content of NF top soil were lower than those of sub soil and clay content were higher, while FNC, FCP and FC sand content of top soil were higher than those of sub soil. Total porosity didn't differ between the sites. Coarse porosity and permeability had the increasing order as NF> FNC> FCP> FC, but fine porosity and bulk density had the opposite trends. Because forest fire removed the vegetation and then soil erosion was accelerated, forest environmental changes by forest fire greatly degraded soil porosity and permeability which were indices for forest water retention, so that soil physical properties were deteriorated. Both top and sub soil pHs of NF and FNC were higher than those of FCP and FC. Organic matter content and total nitrogen content of top and sub soils were high in order as NF> FNC> FCP> FC. Cation exchange capacities and exchangeable cation(K+, Na+, $Ca^2$+, $Mg^2$+) content in top soils were higher than those in sub soils, and in order as NF> FNC> FCP> FC, to be compared by the sites. Those mean that forest fire result from the erosion of top soil layers.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.spc1
• /
• pp.88-93
• /
• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.642-647
• /
• 2002

This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

• Journal of the Mineralogical Society of Korea
• /
• v.19 no.4 s.50
• /
• pp.311-324
• /
• 2006

In the Pohang-Gampo area, several diatomite beds occurred in mostly thinner than 1 m are embedded in the Pohang Formation of marine environment and the pyroclastic Eoil Formation. The diatomite from the Eoil Formation is constituting the high-grade ore altered slightly by diagenesis. In contrast, the diatomite intercalated within the upper horizon of the Yeonil Group is comparatively low-grade and highly altered in places. During diagenesis, an increasing of crystallinity of opal, i.e., the original mineral component of diatom, results in ultimately the mineral transition to quartz with accompanying a drastic change in morphology and texture of the altered diatomite. The diagenetic alteration appears to have undergone by way of the chemical diagenesis, which is largely controlled by degree of fluid contact, rather than burial diagenesis. For the diatomite from the Pohang-Gampo area, careful SEM observations, XRD, chemical analyses, and determination of specific surface area were done to identify the fossil species, mineral and chemical composition, and other physical properties in the view of assesment of grade and quality. The domestic diatomite ores are evaluated to be not good in grade and quality, compared to those of famous foreign localities. However, some diatomite deposits of marin,: origin from the Pohang Formation is constituting a peculiar clay-rich type, i.e., moler applicable to the special usage such as a manufacturing of lightweight brick. Because such a diatomite is frequently intercalated relatively as a thicker bed in the upper part of the Yeonil Group, a systematic and careful investigation should be done for the exploitation and development of an economic diatomite deposit of the moler type.

• Korean Journal of Food Science and Technology
• /
• v.39 no.4
• /
• pp.425-431
• /
• 2007

The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage ($60^{\circ}C$, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p < 0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p < 0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentration between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.857-863
• /
• 2012

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.4 no.2
• /
• pp.107-116
• /
• 1999

To study the characters of surface sediment and to describe the seasonal depositional environment as a result of sedimentation process off Byun-San Peninsula, a total 61 samples of surface sediment (32 samples in summer; 29 samples in winter) were collected and analysed. A digitized depth data from sea chart and echosounding profiles along five trans-sections were helpful for understanding the morphological factors. The types classified by the characters of surface sediment are type I (sand, S), type II (silty sand, zS), and type ill (sandy silt, sZ). Mean grain size varies from 2.11 to 7.81 ${\Phi}$. The positive-skewness shows the typical tide-dominated environment. The sediment type of the northwestern stations is medium sand and the sorting value is 0.5~1.4 ${\Phi}$ of well/moderately sorted. Meanwhile, other stations are composed of muddy sands and sandy muds transported from rivers and offshore. These sediment types toward inshore change gradually from silty sand to sandy silt. According to the C/M diagram, there are three major transport modes of sediment: bed load (Mode A), graded suspension (Mode B), and suspension (Mode C), correlating with north-eastern sandy area, middle part of silty-sand area, and southern sandy-silt area, respectively. The result of Principal Component Analysis shows also similar pattern of sediment types. In result, sediment texture of type III tends to be finer and more poorly-sorted than that of type II and sediment facies are correlateed with sedimentation process.

• Journal of Wetlands Research
• /
• v.14 no.2
• /
• pp.265-275
• /
• 2012

As climate change is becoming a growing concern and the importance of water management is increasing, the retention of carbon and nutrients in wetland soils including inland and coastal area has become important. In this study, retention characteristics of organic matter and nutrients of coastal sediment and soils in different types of wetlands such as constructed wetland, natural (inland marsh, estuary, tidal flat) wetlands were investigated. A correlation analysis was also performed to understand the relationship among organic matter properties, nutrient concentrations and soil texture of wetland soils. The degree of retention of organic matter and nitrogen in wetland soils varied with the wetland type. Inland wetlands retain more nitrogen than estuary or coastal wetlands, and natural wetlands retain more organic matter and nitrogen than constructed ones. Coastal sediments in a bay area where seawater circulation is restricted have more nutrients than those in estuary or tidal flats where seawater circulates well. The results showed that the sediment chemical oxygen demand has a high correlation with the total organic carbon and the total nitrogen in the studied area.