Influence of Heat Treatment on The Quality of Canned Oysters Added Spicy Sauce

Jun-Seok Park,Du-Hyun Park,Jae-Dong LEE,Jin-Hyo Park,Cheong-Sik Kong,Yeong-Man Lee,Jeong-Gyun Kim 한국수산해양기술학회(구 한국어업기술학회) 2018 한국수산해양기술학회 학술발표대회 Vol.2018 No.11

Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added Tomato Sauce and Canned Roasted Oyster Crassostrea gigas Added Tomato Paste Sauce

Jun-Seok Park,Du-Hyun Park,Jae-Dong LEE,Jin-Hyo Park,Cheong-Sik Kong,Yeong-Man Lee,Jeong-Gyun Kim 한국수산해양기술학회(구 한국어업기술학회) 2018 한국수산해양기술학회 학술발표대회 Vol.2018 No.11

원료의 열처리 방법이 매운맛소스 첨가 굴 통조림의 품질에 미치는 영향

박준석(Jun-Seok PARK),박두현(Du-Hyun PARK),이재동(Jae-Dong LEE),박진효(Jin-Hyo PARK),공청식(Cheong-Sik KONG),이영만(Yeong-Man LEE),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2018 水産海洋敎育硏究 Vol.30 No.5

This study was carried out with the aim of collecting basic data that can be applied in the manufacture of two types of canned oyster (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce). Boiled oyster were obtained by immersing the oyster at 105℃ for 6 minutes and then washing and dehydrating them before pre-drying (40℃, 50 min). The roasted oyster were prepared by baking boiled oyster at 140℃ for 20 minutes using a smoker machine. The preparation method of canned boiled oyster added spicy sauce and canned roasted oyster added spicy sauce are as follows. Filling 50g of each boiled oyster and roasted oyster into aluminium can (RR-90) and adding 40g of mixed seasoning sauce (Mix sauce prepared by the mixing ratios of 53.85% water, 4% thick red pepper powder, 2.8% cheongyang pepper powder, 2.5% red pepper paste, 2% soybean paste, 1% oyster juice, 0.8% refined salt, 0.85% MSG, 0.2% ground pepper, 4.5% white sugar, 4.5% brown sugar, 2% sesame, 6.5% chili oil, 6.5% soy sauce, 0.5% corn starch, 0.3% xanthan gum, 7.2% mixed garlic) and then vacuumed using a double seamer under the 20 ㎝Hg of vacuum degree after preliminarily degassing at 90℃ for 3 minutes. Microbial growth test, appearance, proximate composition, pH, VBN, TBA value, amino-N, salinity, color value (L, a, b), texture, free amino acid, total amino acid, mineral and sensory evaluation were tested for the two kinds of canned products (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce) manufactured by the condition of Fo 12 min. From the results, canned roasted oyster added spicy saucer were shown more preferable than canned boiled oyster added spicy sauce on the sensory evaluation. These results suggest that the baking process at 140℃ for 20 minutes affect the sensory preference.

Development of cross-linkable dimeric triarylmethine derivatives with improved thermal and solvent stability for color filters

Jung, Hyocheol,Kong, Nam Sik,Kim, Beomjin,Lee, Kyu Cheol,Kim, Soon Cheon,Lee, Chan Kyu,Kong, Hoyoul,Jun, Kun,Kim, Jin Chul,Noh, Seung Man,Cheong, In Woo,Park, Jongwook,Park, Young IL Elsevier 2018 Dyes and pigments Vol.149 No.-

<P><B>Abstract</B></P> <P>A new dimeric triarylmethine-based dye, Ac-BTM-DHFMS, substituted with methacrylate groups, was designed and synthesized to improve thermal and chemical stability by using polymerisation of the acrylate cross-linking group. To evaluate the dye in color filter applications, filters were fabricated and evaluated after heat treatment at 230 °C for 1 h, and solvent stability was evaluated after dipping filters for 10 min in isopropyl alcohol (IPA), propylene glycol monomethyl ether acetate (PGMEA), and cyclohexanone. During the thermal stability test, Ac-BTM-DHFMS showed a ΔE<SUB>ab</SUB> value of 4.21. In the solvent stability test, Ac-BTM-DHFMS showed ΔE<SUB>ab</SUB> values of 1.0 (IPA), 0.3 (PGMEA), and 0.7 (cyclohexanone), respectively. These ΔE<SUB>ab</SUB> values of color filter mean that Ac-BTM-DHFMS is thermally and chemically more stable than H-BTM-DHFMS without the methacrylate groups. These results show that Ac-BTM-DHFMS has potential for application as a color filter for blue dyes.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Ac-BTM-DHFMS substituted with methacrylate groups has been designed and synthesized as potential color filter dyes. </LI> <LI> Ac-BTM-DHFMS showed improved solubility due to twisted molecular structure and bulky methacrylate groups. </LI> <LI> Cross-linkable group of Ac-BTM-DHFMS make be improved thermal/chemical stability. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

도정도에 따른 쌀의 침지 특성 및 쌀입국의 발효 특성

이석준(Lee, Seok-Jun),공태인(Kong, Tae-In),정철(Cheong, Chul) 한국산학기술학회 2015 한국산학기술학회논문지 Vol.16 No.8

본 논문의 목적은 청주의 원료인 쌀의 도정도가 고두밥 및 쌀입국 발효주에 미치는 영향을 조사하는데 있다. 연구방법으로는 쌀도정에 따른 수분흡수량 및 입국특성 등을 분석하였고 연구기간은 8개월 소요되었다. 도정을 많이 할수록 도정미의 단백질 성분구성은 지속적으로 감소되었으며 지질 및 회분 성분은 20% 도정시까지는 급격히 감소하다 그 이상 도정시는 서서히 감소하였다. 도정미의 침지시 도정도가 높을수록 수분흡수 속도가 빨랐으며 최대 수분흡수율도 높았고, 침지 초기에는 수온이 높을 때 수분흡수가 빨랐으나 일정시간 경과후에는 수온이 낮을 때 수분흡수가 지속적으로 이루어져 최대흡수율도 높아졌다. 입국 발효 술덧의 알코올 함량은 도정도10% 입국시료가 16.3-16.9%(v/v)으로 다른 도정도 입국시료의 17.1-17.5%(v/v)인 것에 비해 낮은 알코올함량을 보였고 침지시간은 영향이 없었다. pH는 도정도 10% 입국이 다소 높았으며 그 외엔 유사하였다. 총산함량은 도정도 10%가 0.71-0.76%로 다른 도정도보다 낮은 결과를 보였고 도정도 30%인 시료가 0.93-0.99%로 가장 높게 나타났다. 결론적으로 쌀의 도정도는 쌀의 물리화학적 특성 및 고두밥 상태에 영향을 미치는 것으로 나타났다. We investigated the effects of milling degrees of rice on characteristics of the steamed rice and fermentation of rice koji as a raw material of cheongju. It was studied for 8 months about ratio of water absorption and koji charateristics according to milling degrees. The The more increasing rice milling, the less the protein contents of milled rice was continuously decreased and the lipid and ash contents were sharply decreased to until the milling degrees 20%, and then gradually decreased. When steeping the milled rice, higher milling degrees raised rapid water asorption and higher maximum water asorption, lower water temperature raised gradual water absorption and higher maximum absorption. The longer steeping time, the steamed rice milling degrees 40% showed significantly lower hardness and springness than others. Alcohol contents of the fermented mash with rice koji milling degrees 10% was lower with 16.3-16.9%(v/v) than other sample's 17.1-17.5% (v/v). The total acid contents showed that the milling degrees 10% indicated the lowest content(0.71-0.76%) and the milling degrees 30% indicated highest content(0.93-0.99%). Within the same milling degrees, As the steeping time increases, the total acid contents imcrease. In conclusion, the milling degrees influenced on physicochemical chatacteristics of rice and steamed rice condition.

Portomesenteric vein thrombosis after gastric surgery

Han, Ji-Won,Kong, Seong-Ho,Shin, Cheong-il,Min, Seung-Kee,Min, Sang-il,Kim, Tae Han,Yang, Jun-Young,Oh, Seung-young,Suh, Yun-Suhk,Lee, Hyuk-Joon,Yang, Han-Kwang Springer-Verlag 2016 Gastric cancer Vol.19 No.4

<P>Postoperative portomesenteric venous thrombosis (PMVT) is a rare but potentially serious complication of gastric surgery. This study analyzed the incidence, characteristics, risk factors, and outcomes of PMVT following gastric surgery. Medical records of patients who underwent gastric surgery between January 2007 and December 2012 were reviewed retrospectively. The risk factors of PMVT were analyzed by a logistic regression analysis with control group matched 1:4 by age, sex, and cancer stage and by a Poisson regression analysis with unmatched control group. The resolution rate of PMVT in 12 months was compared between the treatment group and the nontreatment group. The total incidence of PMVT after gastric surgery was 0.67 % (31/4611). Most (54.84 %) PMVT cases were detected within 1 month postoperatively. No accompanying deep vein thrombosis (DVT) was noted. Multivariate comparison with 1:4 matched control showed that combined splenectomy, synchronous malignancy, and intra-abdominal complication were independent risk factors. Advanced stage, combined splenectomy, and synchronous malignancy were independent risk factors in Poisson regression analysis using unmatched controls. The resolution rate of PMVT was not different from patients treated with anticoagulation (n = 6) or antiplatelet therapy (n = 1) and were not significantly different with those of the untreated group [85.7 % (6/7) vs. 82.3 % (14/17), p = 0.935] during 1-year follow up. PMVT after gastric surgery was associated with advanced cancer stage, combined splenectomy, and synchronous malignancy, but it was not related to laparoscopy or DVT. Significant differences in the natural course of PMVT were not found between the treatment group and observation group.</P>

붕어찜통조림의 제조 및 품질특성

박진효(Jin-Hyo PARK),박준석(Jun-Seok PARK),이재동(Jae-Dong LEE),박두현(Du-Hyun PARK),공청식(Cheong-Sik KONG),김동환(Dong-Hwan KIM),성태종(Tae-Jong SEOUNG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2018 水産海洋敎育硏究 Vol.30 No.4

This study was carried out to investigate the quality characteristics of canned steamed crucian carp which was solved inconvenient problem to eat because of many small bone in the muscle. The canned products of Sample-1 (prepared by adding fresh ginseng) and Sample-2 (without fresh ginseng) were seamed by using a vacuum seamer, and then sterilized for 60 min at 118℃ (Fo 16 min) in a steam system retort, in which softening the small bones in the crucian carp muscle. The quality of texture was measured in order to find appropriate sterilization conditions to soften the bones in the muscle of crucian carp. Namely, the condition of sterilization for Fo 16 min at 118℃ rather than Fo 8 min at 118℃ greatly reduced the value of texture, allowing to eat with their bones. Therefore, it was possible to manufacture canned steamed crucian carp under the sterilization conditions for Fo 16 min at 118℃ that allow the bones to soften sufficiently. The bacterial counts of Sample-1 and Sample-2 were not detected, and the yields were 77.22 and 75.56%, respectively. Sample-1 had slightly higher crude protein and crude lipid content, but had lower moisture content, had lower degree of lightness and higher redness and yellowness than that of sample-2. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2, while the overall acceptance of Sample-1 were estimated to be better than that of Sample-2. Therefore, it was judged that the addition of fresh ginseng in the production of canned steamed crucian carp was effective in reducing fishy smell and increasing taste.

Thoracolumbar Injury Classification and Severity Score Is Predictive of Perioperative Adverse Events in Operatively Treated Thoracic and Lumbar Fractures

Liu Gabriel Ka-Po,Tan Jiong Hao,Kong Jun Cheong,Tan Yong Hao Joel,Kumar Nishant,Liang Shen,Shawn Seah Jing Sheng,Ting Chiu Shi,Lim Lau Leok,Dennis Hey Hwee Weng,Kumar Naresh,Thambiah Joseph,Wong Hee-K 대한척추외과학회 2022 Asian Spine Journal Vol.16 No.6

Study Design: A retrospective cohort study of patients with surgically treated thoracolumbar fractures.Purpose: This study aimed to describe the incidence of adverse events (AEs) after surgical stabilization of thoracolumbar spine injuries and to identify predictive factors for the occurrence of AEs. Overview of Literature: Thoracolumbar spine fractures are frequently present in patients with blunt trauma and are associated with significant morbidity. AEs can occur due to the initial spinal injury or secondary to surgical treatment. There is a lack of emphasis in the literature on the AEs that can occur after operative management of thoracolumbar fractures.Methods: We performed a retrospective review of 199 patients with surgically treated thoracolumbar fractures operated between January 2007 and January 2018. The potential risk factors for the development of AEs as well as the development of common complications were evaluated by univariate analysis, and a multivariate logistic regression analysis was performed to identify independent risk factors predictive of the above.Results: The overall rate of AEs was 46.7%; 83 patients (41.7%) had nonsurgical AEs, whereas 24 (12.1%) had surgical adverse events. The most common AEs were urinary tract infections in 43 patients (21.6%), and hospital-acquired pneumonia in 21 patients (10.6%). On multivariate logistic regression, a Thoracolumbar Injury Classification and Severity (TLICS) score of 8–10 (odds ratio [OR], 6.39; 95% confidence interval [CI], 2.33–17.51), the presence of polytrauma (OR, 2.64; 95% CI, 1.17–5.99), and undergoing open surgery (OR, 2.31; 95% CI, 1.09–4.88) were significant risk factors for AEs. The absence of neurological deficit was associated with a lower rate of AEs (OR, 0.47; 95% CI, 0.31–0.70).Conclusions: This study suggests the presence of polytrauma, preoperative American Spinal Injury Association score, and TLICS score are predictive of AEs in patients with surgically treated thoracolumbar fractures. The results might also suggest a role for minimally invasive surgical methods in reducing AEs in these patients.

감압밸브에 후단에서 발생하는 배관소음 예측에 관한 연구

김극수(Kuk-Su Kim),공영모(Young-Mo Kong),박준호(Jun-Ho Park),정철웅(Cheolung Cheong) 한국소음진동공학회 2016 한국소음진동공학회 학술대회논문집 Vol.2016 No.4

High-pressure gases are produced in the process of oil production in offshore plant and pressure relief devices or valves are widely used to protect the system due to the high pressure gas. These gas pipes are connected to the flare head and bunt out at the flare stack or vented to the atmosphere if the gases are not toxic. The excessive noise is generated in this process at a pressure relief valve used to discharge a high pressure gas to the outside quickly. In this study, valve noise was estimated for the simple compression expansion pipe through CFD(Computational Fluid Dynamics). Steady state analysis was carried out and the results are compared with those of a theoretical equation and unsteady analysis was carried out to estimate the fluctuation pressure in a pipe.

보일드 붕장어통조림의 제조 및 품질특성

남동배(Dong-Bae NAM),박두현(Du-Hyun PARK),박진효(Jin-Hyo PARK),박준석(Jun-Seok PARK),이재동(Jae-Dong LEE),성태종(Tae-Jong SEOUNG),공청식(Cheong-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.2

This study was carried out to investigate the quality characteristics of canned boiled conger eel Conger myriaster. The canned products of Sample-1 (Canned boiled conger eel in salt solution), Sample-2 (Canned boiled conger eel in bamboo salt solution) and Sample-3 (Canned boiled conger eel in mixed salt solution of salt and bamboo salt) were made. Intestines of conger eel was removed and washed, and then 100 g of sample was put into cans (301-3). And seamed by using a vacuum seamer, and then sterilized for 40 min at 118℃ (Fo 8 min) in a steam system retort. Parameters such as: microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content, sensory evaluation of the product were measured in the three products. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2 and Sample-3, while the overall acceptance of Sample-3 were estimated to be best.