Physicochemical and Organoleptic Qualities of Sliced-dried Persimmons as Affected by Drying Methods
![]() ![]() |
Kim, Yeon-Joo
(Department of Food Science and Technology, Kyungpook National University)
Lee, Su-Jin (Department of Food Science and Technology, Kyungpook National University) Kim, Mi-Yeung (Department of Food Science and Technology, Kyungpook National University) Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) Chung, Hun-Sik (Food and Bioindustry Institute, Kyungpook National University) Park, Hyun-Ju (Cheongdo Agricultural Technology Center) Kim, Mi-Ok (Department of Health and Diet, Daegu Health College) Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) |
1 | The Korean Society of Postharvest Science & Technology of Agricultural Products. Handbook of Postharvest Technology for Agricultural Products. Daegu, Korea. pp. 495-527 (1999) |
2 | SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2001) |
3 | Bartley IM, Knee M. The chemistry of textural changes in fruit during storage. Food Chem. 9: 47-59 (1982) DOI ScienceOn |
4 | Yang HS, Lee YC. Changes in physico-chemical properties of soft persimmon and puree during frozen storage. Korean J. Food Sci. Technol. 32: 335-340 (2000) |
5 | Yu TJ. Food Carte. Parkyoung Publishing Co., Seoul, Korea. pp.129-132 (1976) |
6 | Kim HK, Lee BY, Shin DB, Kwon JH. Effect of roasting conditions on physicochemical characteristics and volatile flavor components of chicory roots. Korean J. Food Sci. Technol. 30: 1279-1284 (1998) |
7 | Krokida M, Maroulis Z. Quality changes druing drying of food materials. pp.61-106. In: Drying Technology in Agriculture and Food Sciences, Mujumdar AS (ed). Science Publishers Inc., Enfield, NH, USA (2000) |
8 | Kim SD, Do JH, Oh HJ. Antioxidant activity of Panax ginseng browning products. J. Korean Agric. Chem. Soc. 24: 161-166 (1981) |
9 | Tsuji M, Komiyama Y. Influences of the sulfur amount on quality, chemical components, and alcohol dehydrogenase and invertase activities in sulfur fumigated astringent persimmon fruit during sun-drying. J. Jpn. Soc. Food Sci. Technol. 35: 678-683 (1988) DOI |
10 | Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents. Am. J. Enol. Viticulut.16: 144-158 (1965) |
11 | Kim JG, Kang UW, Oh SL, Kim JH, Han JH, Mun HG, Choi JU. Comparison of quality characteristics on traditional dried persimmons from various regions. J. Korean Soc. Food Sci. Nutr. 33:140-145 (2004) DOI |
12 | Goupy P, Amiot MJ, Richard-forget F, Duprat F, Aubert S, Nicolas J. Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase. J. Food Sci. 60: 497-501 (1995) DOI ScienceOn |
13 | Sciancalepore V. Enzymatic browning in five olive varieties. J. Food Sci. 50: 1194-1195 (1985) DOI |
14 | Roh YK, Jang SH, Park SH, Byun HS, Sung JJ. Analysis of distribution properties on astringent persimmons (Diospyros kaki L.). Korean J. Postharv. Sci. Technol. 6: 184-187 (1999) |
15 | Chung SK, Chung YY, Jeong WS. Studies on the browning inhibition of yam (Dioscorea aimadoimo) during hot air dehydration. Agric. Chem. Biotechnol. 39: 384-388 (1996) |
16 | Kim JK, Kang WW, Oh SL, Kim JH Han JH, Moon HK, Choi JU. Comparison of quality characteristics on traditional dried persimmons from various regions. J. Korean Soc. Food Sci. Nutr. 33: 140-145 (2004) DOI |
17 | Cho DR. Variation tendency and enlargement scheme of market for dried persimmons in Korea. Korean Food Marketing Res. 24:131-148 (2007) |
18 | Hamachi F, Tsuneto M, Morita A. Causes and control of black stain on the fruit skin of Japanese persimmon II. Agr. Hort. 49:653-655 (1974) |
19 | Blois MS. Antioxidant determination by the use of a stable freeradical. Nature 181: 1199-1204 (1958) DOI ScienceOn |
20 | Moon KD, Kim JK, Sohn TH. Quality changes in dried persimmons processed by different pretreatment and drying method. Korean J. Diet. Culture 8: 331-335 (1993) |
![]() |