• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.609-614
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• 2002

The characteristics of thermoluminescence (TL) and electron spin resonance (ESR) and organoleptic qualities of gamma-irradiated raisin and dried banana were investigated during storage at 4$^{\circ}C$ for 6 months. The minerals separated from non-irradiated raisins showed TL glow curve (TL$_1$) with very low intensity around 200~30$0^{\circ}C$, while the irradiated samples at 1 kGy or more showed glow curves with higher intensity around 18$0^{\circ}C$, with linear increase by irradiation dose ($R^2$=0.9684), which made it possible to identify irradiated samples during 6 months. Moreover, TL ratios (TL$_1$/TL$_2$) through the reirradiation step at 1 kGy enhanced confidence in the identification of irradiated raisins. The ESR signals of multicomponent lines resulted from crystalline sugar radicals were shown in irradiated banana, identifying irradiated samples. The ESR signal intensity was dependent on irradiation doses ($R^2$=0.8977) and the signals were stable enough to be detected by 6th month after storage. Considering tile marketability of irradiated dried fruits during 6 months at low temperature TL and ESR analyses were shown suitable for the identification of irradiated raisins and dried banana, respectively.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.413-422
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• 2000

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.

• Food Science and Preservation
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• v.6 no.1
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• pp.55-60
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• 1999

A three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of banana. The moisture loss, solid gain, weight loss and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Color difference and titratable acidity were decreased by higher concentration. Sweetness was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. The regression models showed a significant lack of fit (p>0.5) and were highly significant with satisfying values of R2. To optimize osmotic dehydration, based on surface response and contour plots, superimposing the individual contour plots for the response variables. the optimum conditions for this process wire 26$^{\circ}C$, 44 $^{\circ}$brix and 2 hrs for moisture content, sweetness and color difference are less than 72%, 24 obrix and 10 degree.

• Journal of Electrochemical Science and Technology
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• v.8 no.1
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• pp.77-86
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• 2017

The valorization of domestic wastes becomes a very important research axis that can reduce the energy consumption and protect our environment. The objective of this study is to remove zinc ions from wastewater by using banana peels after their activation as sensor in the working electrode for an environmental application. Banana peels were dried, crushed and treated with sulfuric acid then mixed with polyaniline to improve their electrical conductivity. Cyclic voltammetry and chronoamperometry were used for electrochemistry tests. The obtained voltammogramms at well optimized conditions of applied potential of -1.3 V/SCE and initial zinc concentration of 0.2M during 2 hours of electrolysis, showed the reduction peak of the zinc at a potential of -1.14 V/SCE, which confirmed the activity of this electrode. The modeling of experimental data revealed that the adsorption was fitted by the Langmuir isotherm with a maximal adsorption capacity of 3.4188 mg/g. Changes in the structure of the powder after the electrosorption was noticed by SEM and EDX. Finally, the dosage of the electrolytic solution showed a diminution of the zinc concentration with yield of 99.99%.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.423-426
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• 2001

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on irradiated dried fruits. Dried banana, pineapple and pistachio were irradiated with doses of 0, 0.5, 1, 2 and 5 kGy at room temperature using a Co-60 irradiator. Multiplet ESR signals were observed in irradiated dried banana and pineapple, and singlet ESR signal was observed in irradiated pistachio, while these characteristic signals were not detected in non-irradiated samples. Since the amount of free radicals linearly increased with the applied doses $(0.5{\sim}5\;kGy)$, highly positive correlation coefficients $(R^2=0.9874{\sim}0.9974)$ were obtained between the irradiation doses and the corresponding free radical concentrations. The characteristic ESR signals were observed in irradiated samples even after 40 days of storage at room temperature.

• Carbon letters
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• v.2 no.2
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• pp.91-98
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• 2001

Porous carbons have been prepared from different parts of banana stems using two different routes, viz., by pyrolysing the mass at different temperatures as well as by treating the dried mass with chemicals followed by pyrolysis. The pyrolysis behaviour of all these materials has been studied up to $1000^{\circ}C$. Samples treated with acids exhibit more increase in surface area as compared to those treated with alkalies or salts. Analysis of BET surface area shows that the carbon prepared at low temperature shows mixed porosity, i.e., micro and mesopores. Samples heated to high temperature above $700^{\circ}C$ show decrease in macroporosity and increase in microporosity. Liquid adsorption studies have been made using methylene blue and heavy oil. The activated carbons so prepared exhibit higher oil adsorption mainly in the macro and mesopores.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.5
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• pp.619-624
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• 2000

Low-quality roughages [banana wastes (B), wheat straw (WS) and dried broiler litter (BL)] were ensiled using either sweet whey (W) or diluted molasses (M) as rehydration media to study their effects on milk yield, milk composition and some parameters of blood plasma. The feeding trial involved 25 lactating buffaloes in five groups (five animals each). Buffaloes as control animals received diets of concentrate feed mixture, rice straw and wastelages (70:30:00). In the other 4 treatments, the wastelages replaced 50% of rice straw in the control diets. The wastelages were BL:B:M(3:2:10) (T1), BL:WS:M (3:2:10) (T2), BL:B:W (3:2:10) (T3) and BL:WS:W (3:2:10) (T4) on a fresh matter basis, during the 1st 17 weeks of lactation period. Results indicated that feeding lactating buffaloes on wastelages resulted in slightly higher (p>0.05) milk yield, 4% fat-corrected-milk yield and feed efficiency, and slightly lowered (p>0.05) contents of milk total solids, fat and protein. Wastelages, especially BL-B-M, increased (p<0.05) milk non-protein-nitrogen and ash contents and plasma urea, GOT and GPT. The results demonstrate that banana plant wastes with some additives in silage form may be good untraditional roughage for lactating buffaloes without any adverse effect on milk production.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.721-731
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• 2020

This study used a food-frequency questionnaire to estimate fruit consumption by sex, age, and type of fruit to analyze the association between fruit type and metabolic factors. Using food-frequency-questionnaire data from 3,091 adults aged 19~64 years (1,184 men and 1,907 women) in the 2016 Korea National Health and Nutrition Examination Survey, this study analyzed weekly fruit consumption and the consumption frequency of strawberry, oriental melon, watermelon, peach, grape, apple, pear, persimmon/dried persimmon, tangerine, banana, orange, and kiwi by sex and age groups. Apple was the most-consumed fruit (459.45 g/wk), followed by pear (165.80 g/wk), watermelon (124.80 g/wk), and banana (115.32 g/wk). After adjustment for confounding factors, ED: Please give examples. in the women who ate more than the median consumption of apple, the prevalence of hyperglycemia was 27.4% (OR: 0.726, 95% CI: 0.539~0.979) (p=0.0362), and of high triglycerides, 25.7% (OR: 0.743, 95% CI: 0.564~0.978) (p=0.0340). These rates were lower than those of women who ate less than the median consumption of apple. The results of this study suggest that apple consumption helps improve metabolic indicators in Korean adults.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.315-322
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• 2019

In this study, the contents of ${\beta}$-carotene and cholesterol were evaluated in various types of agricultural and processed foods (vegetables, legume products, dairy products, and eggs). Certified reference material (CRM) with an assigned value was used for the validation of the ${\beta}$-carotene and cholesterol analytical methods. High recoveries (accuracy) of ${\beta}$-carotene (96%) and cholesterol (97%) were obtained from the quantitative analysis of the CRM, with a relative standard deviation (%) of 1.86 and 3.35% for the ${\beta}$-carotene and cholesterol, respectively. Vegetables contained relatively high concentrations of ${\beta}$-carotene (raw Toona sinensis, $1650.97{\mu}g/100g$, a raw small onion, $879.09{\mu}g/100g$, and a raw lettuce stem, $591.89{\mu}g/100g$). The ${\beta}$-carotene values in dried chickpeas ($22.94{\mu}g/100g$) and dried brown lentils ($21.98{\mu}g/100g$) were similar. The highest ${\beta}$-carotene value among the analyzed dairy products was found in banana milk ($234.21{\mu}g/100g$) while other flavored products (strawberry milk and chocolate milk) did not contain any ${\beta}$-carotene. Furthermore, ${\beta}$-carotene was not detected in goat milk and high calcium milk in this study. With regard to cholesterol among the analyzed samples, the highest cholesterol value was found in egg yolk (629.30 mg/100 g), and cooking methods (boiling and frying) had little effect on the cholesterol levels of eggs. In addition, the cholesterol content in vanilla ice cream was 28.77 mg/100 g which was the highest value among the analyzed dairy products.

• Speech Sciences
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• v.7 no.1
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• pp.65-75
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• 2000

The present study attempted to determine the effect of olfactory stimulation on word retrieval deficit in Korean aphasics. Eleven nonfluent and 9 fluent aphasic patients served as subjects. The 20 subjects' age ranged from 14 to 65 with the mean of 43.0 (SD: 17.6). A neurologist examined them and diagnosed that they had no visual, auditory, and olfactory impairment. The study consisted of 2 experiments: Experiment I included visual stimulation while experiment II included visual and olfactory stimulation. The subjects were presented with 19 pictures for them to name in the experiment I, whereas they were exposed to the 19 pictures along with the corresponding olfactory stimulus in the experiment II. The 19 items included soy sauce, chilly pepper, Kimchi, chewing gum, cigarette (smoked), soybean paste, lemon, banana, alcohol (wine), apple, fish, vinegar, cuttlefish (dried), milk, rose, sesame oil, melon, coffee, and perfume. The results were as follows: First, olfactory stimulation tended to improve aphasics' word retrieval deficit although the improvement was not statistically significant. Second, the nonfluent aphasics seemed to take more advantage from olfactory stimulation compared to the fluent aphasics. Third, olfactory stimulation (olfactory + visual) did not produce a different naming performance compared to visual stimulation in the pre- and post-test when the pre- and post-test was composed of naming tasks through auditory + visual stimulation. Fourth, the fluent aphasics performed better with unpleasant olfactory stimulus while the nonfluent aphasics performed better with pleasant olfactory stimulus.