• Title, Summary, Keyword: ITC

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Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis) (배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화)

  • Jang, Miran;Kim, Gun-Hee
    • Korean Journal of Food Preservation
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    • v.24 no.3
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    • pp.367-373
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    • 2017
  • This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature $4^{\circ}C$ and $20^{\circ}C$) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were $21.37{\pm}1.06{\mu}g/g$ dry weight (DW) and $20.96{\pm}3.33{\mu}g/g$ DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at $20^{\circ}C$ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at $20^{\circ}C$ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

A study on the control strategy for automatic adjustment of ITC(Integrated Tube Components) (ITC 자동조정을 위한 제어기법에 관한 연구)

  • 김성락;이종운;변증남;장태규
    • 제어로봇시스템학회:학술대회논문집
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    • pp.935-938
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    • 1991
  • We are developing an automatic adjusting system for ITC. ITC(Integrated Tube Components) has a large set-by-set variability in its characteristics. And it also has nonlinearities. It requires not only a fast vision process but also an efficient control algorithm to meet the need for high productivity. In this paper, the description of an adjusting system and the modelling of ITC will be presented. And also the concept of a new rule based hierarchical algorithmic approaches will be suggested.

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A study on applying of the ITC-Hulls & ISM Code for the Accident of the Foundering Ship (선박침몰사고에 따른 ITC 협회약관 및 ISM Code 적용에 관한 연구)

  • Kim, Se-Won;Kim, Dae-Hae
    • Journal of Navigation and Port Research
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    • v.32 no.3
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    • pp.229-235
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    • 2008
  • This paper was provided to apply the ITC-Hulls Clauses & ISM Code for the accident of sunken ship which was occurred by seamen's barratry. For the causes of the sunken accident, the underwriter insisted toot shipowner submerged the vessel intentionally for the purpose of the insured amounts, while shipowner protests toot the ship was submerged because of crews faults. In this connection, the judge sentenced toot this accident was caused by humans errors as the Provisions of 6.2.4 of ITC-Hulls, however shipowner is responsible for hiring onboard qualified seafarers and carrying out the due diligence for performing ISM Code for ensuring ship's safety and seaworthiness.

A study on applying of the ITC-Hulls & ISM Code for the Accident of Foundering Ship (선박침몰사고에 따른 ITC약관 및 ISM Code 적용에 관한 연구)

  • Kim, Dae-Hae;Kim, Se-Won
    • Proceedings of the Korean Institute of Navigation and Port Research Conference
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    • pp.117-118
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    • 2007
  • This paper was provided to apply the ITC-Hulls Clauses & ISM Code for the accident of sunken ship which was occurred by seamen's barratry. For the causes of the sunken accident, the underwriter insisted that shipowner submerged the vessel intentionally for the purpose of the insured amounts, while shipowner protests that the ship was submerged because of crews faults. In this connection, the judge sentenced that this accident was caused by humans errors as the Provisions of 6.2.4 of ITC-Hulls, however shipowner is responsible for hiring onboard qualified seafarers and carrying out the due diligence for performing ISM Code for ensuring ship's safety and seaworthiness.

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Antibacterial activity of isothiocyanates from cruciferous vegetables against pathogenic bacteria in olive flounder (십자화과 채소 유래 isothiocyanates의 넙치 어병세균에 대한 항균활성)

  • Ko, Mi-Ok;Ko, Jeong-Yeon;Kim, Mi-Bo;Lim, Sang-Bin
    • Korean Journal of Food Preservation
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    • v.22 no.6
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    • pp.886-892
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    • 2015
  • The antimicrobial effects of ten isothiocyanates (ITCs) present in cruciferous vegetables and radish root hydrolysate were investigated against pathogenic bacteria from olive flounder. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were measured against two gram-positive bacterial strains (Streptococcus parauberis, S. iniae) and four gram-negative bacterial strains (Edwardsiella tarda, Vibrio ichthyoenteri, V. harveyi, Photobacterium damselae) by using a broth microdilution technique. The antibacterial activity of ITCs was in the order sulforaphane > sulforaphene > phenylethyl ITC > erucin > benzyl ITC > iberin > I3C > allyl ITC > phenyl ITC > hexyl ITC. The susceptibility of fish pathogens to ITCs was in the order of V. harveyi > E. tarda > P. damselae > S. parauberis > S. iniae > V. ichthyoenteri. Antimicrobial activity (MIC) of radish root hydrolysate was 0.250 mg/mL against S. iniae, 0.438 mg/mL against S. parauberis, and 0.500 mg/mL against both E. tarda and V. harveyi. The aliphatic ITCs were potent inhibitors of the growth of fish pathogens, followed by aromatic ITCs and indolyl ITC. The presence of a double bond in the chemical structure of ITCs decreased antibacterial activity, while ITCs with a thiol (-S-) group and a longer carbon chain increased antibacterial activity. These results suggest that ITCs have strong antibacterial activities and may be useful in the prevention of fish pathogens.

Determination of 3-Butenyl Isothiocyanate in Different Parts and Cultivars of Chinese Cabbages

  • Kim, Youn-Kyung;Kim, Gun-Hee
    • Food Science and Biotechnology
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    • v.14 no.4
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    • pp.466-469
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    • 2005
  • Chinese cabbage (Brassica campestris L. Pekinensis) is Brassica vegetable that contains high amounts of glucosinolates. Glucosinolates and their breakdown products are thought to contribute to health promotion by preventing some cancers. Chinese cabbage is the most commonly consumed vegetable in Asian countries including Korea. In this study, qualitative and quantitative analyses of 3-butenyl glucosinolate (Gluconapin) from different cultivars and different parts of the cabbage were performed. Gluconapin of Chinese cabbage was extracted by hot ethanol ($80^{\circ}C$), isolated by an anion exchange column and identified by GC/MS and LC/MS. The levels of glucosinolates in Chinese cabbage varied according to the different parts, cultivars, and blanching time. In general, the concentrations of 3-butenyl isothiocyanate (ITC) were higher in the leaf than in the midribs parts. The cultivar 'Bulam no. 3' had a much greater content of 3-butenyl ITC than the cultivar 'Garak no. 1,' and the levels of butenyl ITC were highest after two weeks of storage. Blanching treatment decreased the concentration of 3-butenyl ITC. The ITC concentration varied extensively among different crops of the same species, and according to the different parts on the cabbage, the storage duration and the boiling time.