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Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

  • Zhou, Hengyue;Zhuang, Xinbo;Zhou, Changyu;Ding, Daming;Li, Chunbao;Bai, Yun;Zhou, Guanghong
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.5
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    • pp.812-824
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    • 2020
  • Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

Effect of the Processing History on the Morphology and Properties of the Ternary Blends of Nylon 6, a Thermotropic Liquid Crystalline Polymer, and a Functionalized Polypropylene

  • Yongsok Seo;Kim, Hyong-Jun;Kim, Byeongyeol;Hong, Soon-Man;Hwang, Seung-Sang;Kim, Kwang-Ung
    • Macromolecular Research
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    • v.9 no.4
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    • pp.238-246
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    • 2001
  • Properties of ternary blends of nylon 6 (Ny6), a thermotropic liquid crystalline polymer (TLCP, poly(ester amide), 20 wt%) and a maleic anhydride grafted polypropylene (2 wt%) (MAPP) were studied under various processing conditions. TLCP was pre-blended with MAPP first and then the binary one blended again with Ny6. The processing temperature of the second mixing was varied. Thermal properties show the partial miscibility of the ternary blend. The morphology of the TLCP phase in the first blending shows mostly in the fibril bundle shape, but varies between droplets and oriented fibrils after the second processing. Some of TLCP phase lost the fibril morphology during the second processing stage. The morphology variation invokes the change in tensile properties. Low extrusion temperature (270$\^{C}$) provides more fibril shapes, which are associated with less deformation in the second stage. The processing temperature effect was more evident when the draw ratio was high. High drawing was applicable due to the stabilizing action of tile compatibilizer.

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A DENSITOMETRIC STUDY OF THE DENTAL FILMS IN COMBINATION WITH VARIABLE PROCESSING SOLUTIONS (현상법 현상액에 따른 필름특성에 관한 연구)

  • Kim Ho Cheol;Park Jae Kwan
    • Journal of Korean Academy of Oral and Maxillofacial Radiology
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    • v.17 no.1
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    • pp.197-207
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    • 1987
  • This study was undertaken to investigate the relationships between film and processing solution at different processing temperatures. Three kinds of periapical film were used for this study. They included EP-2l film, DF-58, and A film Each film was processed by automatic film processor with RD-Ⅲ X-dol 90, and A processing solutions at 68° 74° 80° 86° and 92°F. Film density was measured with the densitometer, and base plus fog density, film relative speed, film contrast, and subject contrast were evaluated. The following results were obtained; 1. As the processing temperature was increased, base plus density was increased. Inadequate base plus fog densities were obtained with three films in combination with three processing solutions at 92°F. 2. Lowest base plus fog densities were obtained with A film, followed in ascending order by EP-21, and DF-58 film in combination with A or RD-Ⅲ processing solutions. The sequence of base plus fog densities was in ascending order by EP-21, A, and DF-58 film in combination with X-dol 90 processing solution. 3. The sequence of film relative speed values was in ascending order of EP-21, A, and DF-58 film in combination with A and RD-Ⅲ processing solutions, respectively. 4. As the processing temperature was increased, film contrast values was increased. The sequence of film contrast values was in descending order solution. The sequence of film contrast values was in descending order of EP-2l, DF-58, and A film in combination with RD-Ⅲ, X-dol 90 processing solution at 80°F. 5. As the processing temperature was increased, subject contrast was increased. The sequence of subject contrast was in descending order of A, X-dol 90, and RD-Ⅲ processing solution in combination with three films at 80°F. The sequence of subject contrast was in descending order of EP-21, A, and DF-58 film in combination with A processing solution at different processing temperatures.

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Incremental Processing Scheme for Graph Streams Considering Data Reuse (데이터 재사용을 고려한 그래프 스트림의 점진적 처리 기법)

  • Cho, Jungkweon;Han, Jinsu;Kim, Minsoo;Choi, Dojin;Bok, Kyoungsoo;Yoo, Jaesoo
    • The Journal of the Korea Contents Association
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    • v.18 no.1
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    • pp.465-475
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    • 2018
  • Recently, as the use of social media and IoT has increased, large graph streams has been generating and studies on real-time processing for them have been actively carrying out. In this paper we propose a incremental graph stream processing scheme that reuses previous result data when the graph changes continuously. We also propose a cost model to selectively perform incremental processing and static processing. The proposed cost model computes the predicted value of the detection cost and the processing cost of the recalculation area based on the actually processed history and performs the incremental processing when the incremental processing is more profit than the static processing. The proposed incremental processing increases the efficiency by processing only the part that changes when the graph update occurs. Also, by collecting only the previous result data of the changed part and performing the incremental processing, the disk I/O costs are reduced. It is shown through various performance evaluations that the proposed scheme outperforms the existing schemes.

Practical Guide to NMR-based Metabolomics - III : NMR Spectrum Processing and Multivariate Analysis

  • Jung, Young-Sang
    • Journal of the Korean Magnetic Resonance Society
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    • v.22 no.3
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    • pp.46-53
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    • 2018
  • NMR-based metabolomics needs various knowledge to elucidate metabolic perturbation such as NMR experiments, NMR spectrum processing, raw data processing, metabolite identification, statistical analysis, and metabolic pathway analysis regarding technical aspects. Among them, some concepts of raw data processing and multivariate analysis are not easy to understand but are important to correctly interpret metabolic profile. This article introduces NMR spectrum processing, raw data processing, and multivariate analysis.

A New Certificate Validation Method Allowing CAs to Participate the Certificate Path Validation Processing (CA를 인증 경로 처리 작업에 참여시키는 새로운 인증서 검증 방안)

  • Choi, Yeon-Hee;Park, Mi-Og;Jun, Moon-Seog
    • The KIPS Transactions:PartC
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    • v.11C no.1
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    • pp.21-30
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    • 2004
  • Most applications using the PKI allows a user to execute the certificate validation processing. The efficiency of user system can be declined by the user-side processing resulting the overhead and low speed of the validation processing. Therefore, in this paper, we propose a new certificate validation processing method can decrease the overhead on user by allowing CAs of the hierarchical PKI to participate in the validation processing. Therefore, our proposed scheme can not only reduce the considerable overhead caused by the user-side whole processing without a new implementation of the delegated server but also improve the time spent for the processing by the reduction of the validation processing job on user.

The Impact of The Sales Scale to Fisheries Products Processing Business on Primary Fisheries Cooperatives in Korea (수협 회원조합의 매출액 규모가 수산물 가공사업에 미치는 영향)

  • Park, Joon-Mo
    • The Journal of Fisheries Business Administration
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    • v.46 no.3
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    • pp.1-14
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    • 2015
  • This study aims to examine factors affecting the seafood processing business of primary cooperatives. For this purpose, I divided primary cooperatives that participate to seafood processing business into three group by sales scale. And then analyzed survey results for the four items that might be affecting the seafood processing business, type of seafood processing methods, HACCP certification status, distribution channels, processing difficulties during project implementation, etc. The result offers four implications. First, It is desirable to reduce the burden of the initial investment by leveraging the consignment process at the initial entry to seafood processing business. Second, HACCP certification is essential factor in order to promote seafood processing business as a long-term economic business. Third, To the steady growth of the seafood processing business, it is important to secure fixed large customers, as well as a individual customer. Fourth, For the continued growth of the seafood processing business it should be approached differently by way of sales, when the National Federation of Fisheries Cooperatives support to primary cooperatives.

An implementation of the high speed image processing board for contact image sensor (Contact image sensor를 위한 고속 영상 처리 보드 구현)

  • Kang, Hyun-Inn;Ju, Yong-Wan;Baek, Kwang-Ryul
    • Journal of Institute of Control, Robotics and Systems
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    • v.5 no.6
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    • pp.691-697
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    • 1999
  • This paper describes the implementation of a high speed image processing board. This image processing board is consist of a image acquisition part and a image processing part. The image acquistion part is digitizing the image input data from CIS and save it to the dual port RAM. By putting on the dual port memory between two parts, during acquistion of image, the image processing part can be effectively processing of large-volume image data. Most of all image preprocessing part are integrated in a large-scaled FPGA. We arwe using ADSP-2181 of the Analog Device Inc., LTD. for a image processing part, and using the available all memory of DSP for the large-volume image data. Especially, using of IDMA exchanges the data with the external microprocessor or the external PC, and can watch the result of image processing and acquired image. Finally, we show that an implemented image processing board used for the simulation of image retreval by the one of the typical application.

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An Analysis of Marketing and Industrial Structure in Meat Processing Products (육가공품(肉加工品)의 유통(流通) 및 산업구조(産業構造) 분석(分析))

  • Kim, Chul Ho;Cho, Gyeong Ran
    • Korean Journal of Agricultural Science
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    • v.15 no.2
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    • pp.164-173
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    • 1988
  • This study is to analyse marketing and industrial structure of meat processing industry and to examine it's current situation related to agriculture. For this purpose 1. This paper surveys the history of meat processing industry, and analyses current situation of meat processing industry, based upon economic statistic data. 2. For the research of marketing structure of meat processing products, this paper not only ciassifies into three catagories; the supply of raw meat, main marketing organization, and path, but measures magnitude of Marketing Bill and Farmer's Share practically through statistic data and an on-the-spot survey. 3. This study also attempt to explain the relation of meat processing industry and the other industry and role of meat processing industry is Korean economy by the use of input-output table. The results of the study are as follows; 1. The meat processing industry in Korea produces low quality, and expensive raw meat with limited quality, inefficiency of marketing structure, and unrelated livestock and meat processing industry. 2. Korea market structure of meat processing products has been changed into oligopoly from monopoly by a new corporation entered into monopoly and the size of meat processing market firms has been normalized. 3. Meat processing industry is very important considering with its high back-linkage-effect. In order to develop meat processing industry and marketing, it is essential that operation of intergrated meat market center, meat market center should be efficiently operated. The efficient utilization of domestic resource for raw meat and development of processing technique have to be required, by means of the governmental support.

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