• 수도
• /
• v.24 no.4 s.85
• /
• pp.30-38
• /
• 1997

County는 비용과 부지소요는 최소화하면서도 증가하는 지역적 물수요에 부합되는 높은 유량에서 정수장의 성능을 최대화해야하는 필요성에 직면해있다. 개선사항을 찾아내기 위하여 시설물에 대한 상세한 성능평가가 행해졌다. 성능평가는 여과와 소독공정이 운전방식의 조정과 함께 추가시설의 건설에 의하여 개선될 수 있음을 나타내었다. Pilot test는 실험된 여러 가지 대안들 중에서 혼화, 응집, 이중 여과방식이 입자의 제거와 정수 수질에 가장 좋은 것임을 보여주었다. 소독에 대한 분석 결과는 소독방법을 교정하고 추가적인 염소접촉시간을 주는 것이 소독의 안전성을 확보함과 동시에 정수의 소독부산물 농도를 최소한으로 하고 강화되는 규제치와 부합할 수 있는 최선의 방법이 될 것이라는 것을 보이고 있다. Pilot test는 저수두 자동역세척여과지가 1차여과지(roughing filter)로서 효과적이라는 것을 보여주었다. 실험결과는 이중여과가 최종유출수의 탁도를 평균 0.1NTU이하로 감소시키며 입자의 제거율을 3 log로 증가시킴을 나타내고 있다. 정수공정 전반에서의 입자의 제거는 여러 개의 공정의 개별적 성과의 합이 아니므로 시설물들을 건설하기 전에 정수장 전체적으로 예상되는 개선정도를 수량화하기 위하여 Pilot 실험이 필요하였다. Pilot test중에 탁도보다는 입자측정이 유량, 응집제의 주입량, 및 여타 운전조건의 변화에 훨씬 민감함을 보여주었다. 이러한 점이 입자측정이 특히 저탁도 원수에서 처리공정의 성능을 나타내 주는 적절한 추가적 수질인자라는 결론을 보강하여 주었다. 물수요에 부합하기 위하여 Freedom District 정수장을 성공적으로 개선하는 데는 원수의 수질, 단위공정의 성능, 활용가능한 수리학적 수두, 현시설의 배치, 운전양태 등과 같은 기술적 사항에 대한 고려가 필요하였다. 비록 모든 사항들이 각각 일정정도의 영향을 가지고 있으나, 상기의 모든 것들이 수질에 영향을 미쳤으며 수질의 성공적인 개선은 정수장 운전의 모든 부분을 파악할 수 있는 상세한 성능평가를 통하여 가장 잘 달성될 수 있다.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.5
• /
• pp.512-521
• /
• 2021

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS⁺ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.2
• /
• pp.230-238
• /
• 2016

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.

• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1196-1202
• /
• 1999

This work was to determine the microbial and physico-chemical changes of HTST-pasteurized soymilk using microwave energy. Soymilk was HTST pasteurized$(at\;90^{\circ}C\;for\;20\;sec)$ by three methods: by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a defiled temperature and then holding in a hot water bath(MP1), and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count was in the order of MP0, MP2 and MP1. The three samples pasteurized by different methods showed the similar microbial quality with respect to the coliform count, psychrotrophic bacterial count and phosphatase activity. The destruction of trypsin inhibitor was in the order of MP0, MP1 and MP2. There were no significant differences in pH, titratable acidity, viscosity and vitamin $B_2$ content before and after pasteurization and among the different pasteurization methods. The similar or higher quality retention of the MP1 or MP2 supports the possibility of using microwave energy for the HTST pasteurization of soymilk and other fluid food products.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.470-476
• /
• 2014

This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at $4^{\circ}C$, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.

• Journal of Korean Society on Water Environment
• /
• v.24 no.4
• /
• pp.423-429
• /
• 2008

Microfiltration (MF) and ultrafiltration (UF) processes for removal of particulate materials (i.e., turbidity, microorganisms and viruses) have been used to produce drinking water with higher quality. As membrane filtration technique has become widely applied for drinking water treatment, the importance of membrane integrity test (MIT) has also been increasingly emphasized. The results of pressure decay test (PDT) were presented in the paper to monitor membrane integrity. In this paper the PDT was carried out with deliberately-defected membrane fibers to evaluate the sensitivity of PDT on membrane fiber damage. Variation of pressure decay rate and removal rate were investigated to evaluate the impact of defection (defection ratio) and pore size of membrane. The membrane integrity could be successfully monitored by the PDT. The pressure decay rate varied from $0.002{\sim}0.189kg_f/cm^2hr$ with the initial pressure ranged from 0.2 to $1.0kg_f/cm^2hr$. Higher initial pressure which provided with higher pressure decay rate was preferred to evaluate the defection of membrane fiber. As for the particle removal rate, the Log Removal Rate (LRV) of kaolin solution decreased significantly from 3.78 to 2.31 when one fiber out of 3,200 fibers was cut. The membranes with different pore size were tested to evaluate virus removal efficiency. The virus removal rate of the MF membrane ($0.1{\mu}m$) was about 30% although the poliovirus was smaller than the pore size of the MF membrane, indicating that the removal rate was much lower than Korea Water Works Association (KWWA) certificate LRV of 1.5.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.57-63
• /
• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Korean Journal of Poultry Science
• /
• v.45 no.1
• /
• pp.53-62
• /
• 2018

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.605-613
• /
• 2016

The quality and shelf life of sliced root of Platycodon grandiflorum (Doraji) treated by ozon-microbubble-heat shock (OMH) were investigated by combining modified-atmosphere packaging [MAP, ($50%O_2+15%CO_2+35%N_2$)]. The study was based on microbiological (total viable bacteria, fungi, Enterobacteriaceae and coliforms numbers), physicochemical and sensory changes. OMH treatment was effective in reducing microbial populations of the sliced Doraji, especially Enterobacteriaceae and coliforms reduced by 2 log CFU/g. However OMH-MAP treatment remained the aerobe and fungi numbers. Regarding the color, OMH-MAP delayed the change of Hunter $b^*$ and the sliced Doraji by OMH-MAP treatment exhibited lower decrease of flavor and overall acceptability compared to those by polypropylene packaging after tap water treatment (Control). The OMH and $50%O_2+15%CO_2$ MAP treatment gave better sensory quality and extended shelf-life for sliced Doraji (~3 days longer shelf-life than Control). Flavor was significantly related to overall acceptability at both Control and OMH-MAP, whereas total coliforms prevalence was associated with overall acceptability at only OMH-MAP. Therefore microbubble-heat shock treatment may improve microbial safety and sliced Doraji by OMH treatment can stored under $50%O_2+15%CO_2$ treatment for up to 7 days. Thus, OMH and MAP treatment may be used in maintaining the storage quality and marketability of sliced Doraji.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.616-621
• /
• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.