• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1446-1451
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• 2013

The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at $4^{\circ}C$ were investigated to improve its functional property and shelf life using food preservatives of natural origin (PI; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PII; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PI (1, 3 and 5%) and PII (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PI and 1% PII were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PI and 1% PII treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PI were $10^4$ CFU/g and $10^2$ CFU/g, respectively, after 10 days storage at $4^{\circ}C$. Cooking loss from 1% PI and 1% PII treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PI (65.84%), followed by 1% PII and then the control. The shelf life of patties prepared with 1% PI and 1% PII was extended by about 5 days relative to the control at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.485-489
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• 1991

In order to study the effects of blanching and germination of soybean on the quality of soymilk, the soybeans were differently treated as follow; (1) blanched for 5 min at $100^{\circ}C$, (2) germinated for 2 days at $25^{\circ}C$, (3) germinated for 2 days and then blanched for 5 min at $100^{\circ}C$. The qualities of various soymilks prepared from the treated soybeans were compared with those of soymilk from the untreated soybeans. Blanching of soybeans decreased yields, solid materials, viscosity, total protein, soluble nitrogen, and total sugar of soymilk but no effect on its free sugar contents, specific gravity, and pH. The blanching, however, improved the sensory properties and decreased the n-hexanal contents of soymilk to about 1/2.4. Germination of soybeans improved the yields, physical, chemical, and sensory properties and decreased the n-hexanal contents of soymilk to about 1/5. The germination plus blanching of soybeans showed kind of combined effects of germination's and of blanching's, resulting in the decrease of n-hexanal to about 1/10 and improvement in sensory properties of soymilk.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.39-43
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• 2011

A new cultivar "Dan Bi" of Pleurotus eryngii was developed by the method of mono-mono crossing between monokaryotic strains derived from KNR2312 and KNR2596. The parental strains, KNR2312 and KNR2596, are characterized by the property of high quality and a small number of primordia formation, respectively. The optimum temperature of mycelial growth was 25 and that of fruiting body development was $15{\sim}16^{\circ}C$. The period of harvesting including primordia formation was 0.7~1.3 days later than that of control strain Knneutari No. 3 in the culling cultivation. The color of pileus and stipe surface was neutral-brown and pure white, respectively. The shape of pileus was dome and has a scale like as cobweb. The yield was $93{\pm}9.7$ g per 850 cc of plastic bottle. Analysis of the genetic characteristics of the new commercial variety "Dan Bi" showed a different profile as that of the control strain, Knneutari No. 3, when RAPD (Random Amplified Polymorphic DNA) primer #8005 was used. This new variety "Dan Bi" of Pleurotus eryngii is characterized by a small number of primordia formation after scratching.

• Journal of the Korean Vacuum Society
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• v.19 no.3
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• pp.199-205
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• 2010

The electrical properties and defect states in ZnO substrates were studied during high-energy electron beam irradiations. 1 MeV and 2 MeV electron-beam with dose of $1{\times}10^{16}$ electrons/$cm^2$ were irradiated on Zn-surface of the sample. In the sample irradiated by 1 MeV, the leakage current was increased by electron-beam induced surface defects, while the enhancement of on/off property and the decrease of leakage current appeared in the 2 MeV irradiated sample. From the deep level transient spectroscopy measurements for these samples, it showed that the defect states with the activation energies of $E_c$-0.33 eV and $E_v$+0.8 eV are generated during the high energy electron-beam irradiation. Especially, it considered that the $E_c$-0.33 eV state related with O-vacancy affects to their electrical properties.

• Herbal Formula Science
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• v.21 no.2
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• pp.144-157
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• 2013

Objectives : The aim of this study was to evaluate the efficacy of Hwangnyeonhaedok-tang (HH) and Geongangbuja-tang (GB) on the plasma hormone level in mice exposed to cold stress. HH and GB are the representative prescriptions of cold and hot property, respectively. Methods : We established cold condition by confining ICR mice to a $4^{\circ}C$ cage for 24 hours, ICR mice were given a HH (100, 300, 1000 mg/kg) or GB (100, 300, 1000 mg/kg) extract orally twice a day for three consecutive days. From the second day, they were given cold stress ($4^{\circ}C$) for twenty four hours. To measure the plasma corticosterone, insulin, thyroxine, epinephrine and norepinephrine levels of mice, their blood samples were collected from cardiac puncture, immediately centrifuged at $4^{\circ}C$. The protein level of HSP70 and JNK was examined using western blot analysis in cortex and hypothalamus. Results : Oral administration of GB more significantly reduced plasma corticosterone level raised by cold stress than HH. Gardeniae Fructus (CJ), the constituent of HH, significantly increased the thyroxine level. Western blot analysis showed that cold stress-induced Heat shock protein 70 (HSP70) expression was increased by HH and GB, HH decreased JNK expression and GB increased JNK expression dose-depently in hypothalamus. Scutellariae Radix (HG), Zingiberis Rhizoma (GG) and Aconiti Tuber (BJ) decreased HSP70 in hypothalamus and GG, BJ decreased HSP70 in cortex as well. Conclusions : These results suggest Geongangbuja-tang (GB) is more effective for ameliorating the stress response caused by cold stress.

• Journal of the Korean Society for Nondestructive Testing
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• v.31 no.4
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• pp.382-390
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• 2011

Smart sensors embedable in composite wind turbine blades have been required to be researched for monitoring the health status of large wind turbine blades during real-time operation. In this research, the feasibility of packaged FBG sensor probes was studied through the experiments of composite blade trailing edge specimens in order to detect cracking and debonding damages. The instants of cracking and debonding generated in the shear web were confirmed by rapid changes of the wavelength shifts from the bare FBG sensor probes. Packaged FBG sensor probes were proposed to remove the fragile property of bare FBG sensor probes attached on composite wind blade specimens. Strain and temperature sensitivity of fabricated probes installed on the skin of blade specimen were almost equal to those of a bare FBG sensor. Strain sensitivity was measured to be ${\mu}{\varepsilon}$/pm in a strain range from to 0 to 600 ${\mu}{\varepsilon}$, and the calculated temperature sensitivity was to be 48 pm/$^{\circ}C$ in the heating test up to 80 degree.

• Journal of the Korea Concrete Institute
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• v.25 no.6
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• pp.613-620
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• 2013

Concrete has been recognized as a material which is resistant to high temperatures, but chemicophysical property of concrete is changed by the high temperature. So, mechanical properties of concrete may be reduced. Because of this, standards and researches on the degradation of the mechanical properties of concrete at high temperatures have been presented. However, research data about the state that considering the loading condition and high-strength concrete is not much. Therefore, this study evaluated the high-temperature properties of high-strength concrete by loading condition and elevated temperature. The stress-strain, strain at peak stress, compressive strength, elastic modulus, thermal strain and the transient creep are evaluated under the non-loading and $0.25f_{cu}$ loading conditions on high strength concrete of W/B 12.5%, 14.5% and 20%. Result of the experiment, decrease in compressive strength due to high temperature becomes larger as the compressive strength increases, and residual rate of elastic modulus and compressive strength is high by the shrinkage caused by loading and thermal expansion due to high temperature are offset from each other, at a temperature above $500^{\circ}C$.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.562-571
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• 2014

In these days, many countries carry out many renewable energy policies to increase the renewable energy portion and to reduce the GHG(Green House Gas). In Korea, RPS(Renewable Portfolio Standards) focused on over 500MW power producers is conducting. And they are using the bio-fuel oil to meet their RPS quota. The oil is a mixture of animal and vegetable fat or fatty acid ester of them and should satisfy some specifications to use the power generation such as viscosity, pour point, acid number. Depends on the raw materials, quality characteristics of power bio-fuel oil are changed. By adding the power bio-fuel oil, pour point, density, sulfur content and viscosity are decreased and acid number, iodine number, oxygen content are increased. In this study, we test the quality characteristic of power bio-fuel oil and the property changes by the blending ratio of power bio-fuel oil & conventional fuel oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.101-108
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• 1992

Changes were evaluated in chemical and textural properties of Jeung-pyun (fermented rice cake) altered by the particle size of rice flour, amount of added Tak-ju (Korean traditional unrefined liquor) and sucrose, fermentation time and temperature, and steaming time. Particle size of polished rice flour did not affect the volume expansion during fermentation of rice dough by Tak-ju. The maximum expanded volume was noted in the dough, containing 20% sucrose (rice flour vs sucrose = 5 : 1, w/w), fermented at $35^{\circ}C$ for 3 hours. Any volume expansion was not occurred in rice dough without sucrose. The highest value of reducing power and gelatinization degree were observed in the rice dough with Tak-ju (rice flour vs Tak-ju = 2 : 1, w/v), while the lowest blue value was revealed in that case. Steaming followed after fermentation made the smaller volume of bulk by $45{\sim}50%$ of the initial volume be showed just after fermentation. Jeung-pyun prepared under the conditions could give maximum expanded volume by fermentation showed the best overall quality by sensory and textual properties.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.111-121
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• 2003

Physicochemical and sensory characteristics of turnip Donchimi prepared with Chinese(DC), Korean(DK) and European origin(DE) were analyzed during fermentation at $0^{\circ}C$. Salt concentrations of Dongchimi liquid were around 1.3% during fermentation. The pH, the total acidity, Lactobacilli number and turbidity were observed during fermentation of Dongchmi. DC was fermented the most rapidly among three based on the acidity, turbidity and lactic acid bacteria number. DC maintained higher hardness in textural properties during fermentation compared to DE, although it was evaluated lower scores of appearance in sensory test, and less Hunter color a value and anthocyanin content, compared to DK or DE. DK showed the highest in anthocyanin content, Hunter color a value, and hardness. Sensory evaluation showed that the scores of color, hardness, and overall preference of Donchimi were high in the order of DK>DC>DE. Score of overall preference of turnip Dongchimi was the highest with 6.7(10 cm line scale) in DK at the 40th day of fermentation, the optimum ripening time, but the lowest with 3.5 in DE.