• Food Science and Preservation
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• v.23 no.2
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• pp.162-165
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• 2016

Ethylene ($C_2H_4$) is a naturally occurring hormone in some fruit. This study was carried out to manufacture ethylene-producing tablets. The Ethylene-producing tablets were manufactured from ethephon and excipient mixtures, including Prosolv, Hydroxypropylmethylcellulose (HPMC) and Crosscamellose. Ethylene production increased with the increases in temperature. In the aspect of pH condition, ethylene productions at pH 7.0 and pH 9.0 were less than 2 ppm. On the other hand, at pH 13.0, ethylene production from the Prosolv, HPMC, and Crosscamellose tablets was 94.05, 126.28, and 100.11 ppm, respectively. The friability of the Prosolv and HPMC tablets were 0.1 and 0.3%, respectively, while the Crosscamellose tablet was 54.1%. indicating that the Crosscarmellose tablet was not appropriate as an ethylene production tablet. In addition, there were huge variations in disintegration times; the Prosolv, Crosscamelose, and HPMC tablets took 1, 5 min, and 7 min more than respectively. Ethylene production was gradually increased up to 20 hr for the Prosolv tablet and then remained stable.

• Journal of Sericultural and Entomological Science
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• v.15 no.2
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• pp.67.1-67
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• 1973

앞으로 경구투여용 누에병 치료약이 개발될 가능성이 충분히 있는바 이러한 약물의 임상적 적용에 있어서는 투약의 편의와 정확을 위해서 적당한 부형제를 사용하지 않을 수 없다. 본인은 유당 카세인 및 요소를 경구투여용 누에병 치료약의 부형제로서 쓸수 있을 것임을 추정하고 1973년 춘잠기에 서울대 농대 잠실에서 일련의 실험을 실시한 결과 투여량과 투여 회수를 적당히 선정할 때는 유당, 카세인, 및 요소는 모두 누에의 발육과 고치만들기에 별반의 영향을 미치는 일 없이 경구투여용 누에병 치료약의 부형제로서 유용하게 쓸수 있을 것임을 알아내었기에 이에 실험과정과 실험 성적을 보고한다.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.805-810
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• 2002

Development of tenderizer using domestic fruits was studied. Kiwifruit was dried using various methods, and the quality of kiwifruit powder was observed during 12 week storage. Frozen kiwifruit was prepared in paste, dice, and whole flesh. After drying, paste-type kiwifruit showed 2.0 and 1.3 times higher proteolytic activity than dice and whole flesh kiwifruits, respectively. Nine hour of hot-air drying or 46 h of freeze-drying eliminated more than 90% of water from kiwifruit, during which discoloring of kiwifruit occurred. Freeze-dried powder showed 6.6 times higher yield and proteolytic activity, and resulted in almost no discolorization than those of air-dried powder. Addition of bulking agent affected the quality of hot air-dried kiwifruit powder, except color, resulting in $3.2{\sim}3.6$ times higher proteolytic activity than that without bulking agent, which is comparable to 60% of the initial freeze-dried powder content. Moisture content of kiwifruit powder with bulking agent sustained consistently during 12 week storage, whereas proteolytic activity decreased for the first 4 weeks. Freeze-drying is a preferable method to produce kiwifruit powder for tenderizer, although hot air-drying with bulking agent treatment is more economical.

• Food Science and Preservation
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• v.12 no.3
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• pp.247-251
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• 2005

The purpose of this study was to prepare the granule using protein-bound polysaccharide isolated from Agaricus blazei Murill. Moisture content was the highest in granule formed with dextrin(DE=9). Sugar content of granule in relation to the forming agent was the highest in granule formed with ${\beta}$-cyclodextrin. pH and protein content were not affected by the forming agent. L and b values were high in granules formed with dextrin(DE=9) and ${\beta}$-cyclodextrin, respectively. Solubility of granule formed with dextrin(DE=23) and ${\beta}$-cyclodextrin was higher than that of formed with dextrin(DE=9), while there was no significant difference between dextrin(DE=23) and ${\beta}$-cyclodextrin. Rate of water absorption was the highest in granule formed with ${\beta}$-cyclodextrin, while the lowest in granule formed with dextrin(DE=9). Overall acceptance of three granules were acceptable in granule formed with ${\beta}$-cyclodextrin.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.683-694
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• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.226.2-226
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• 2001

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.227.1-227
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• 2001

• Journal of Sericultural and Entomological Science
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• v.17 no.2
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• pp.133-139
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• 1975

For developing the therapeutic agents to be administered orally for treating certain silkworm diseases and applying them to clinical conditions, vehicles suitable for the agents are needed. The author presumed that Lactose, Casein, and Urea, respectively, have an effectiveness as the vehicle. A series of experiments were carried out on these substances for conforming the applicability of the vehicles at the silkworm rearing house of the College of Agriculture, at Seoul National University during the spring silkworm rearing season of 1974 and the spring and autumn seasons of 1975. The author recognized, Lactose, Casein, and Urea, when put on the mulberry leaves in a powdered form, are eaten along with the leaves by silkworm. Thus, the systemic administration of them to silkworms are possible. The author administered these individual substances orally to silkworm larvae in doses of l0mg., 30mg., 50mg., and 100mg. per gram of the body weight of the silkworm larvae at intervals of once a day, once every two days, and once every three days for 15 days. This was carried out from the first day of the fourth instar to just before mounting. The influences of these substances on the growth of silkworm larvae and the cocoons made by the larvae were observed. The author found out after completing the experiment that Lactose had no effect on growth and cocoon formation. This was observed in all cases. Casein inhibited the growth of silkworms except in the case of administered doses of once every third day in whick the growth and the cocoons were normal but the administration of the agent brought considerably large numbers of abnormal cocoons in every case. Urea inhibited both the growth and the formation of tile cocoons in most cases. For the confirmation of the clinical effectiveness as the vehicles for some therapeutic agents, the three substances, Lactose, Casein, and Urea, will be investigated more closely for the mixing amounts needed and other pertinent data.

• Food Engineering Progress
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• v.13 no.4
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• pp.269-274
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• 2009

The main objective of this study was to establish optimum condition of wet grinding process for manufacturing microparticulated seaweed calcium. Process parameters such as concentration of forming agent, rotor speed, bead size, feed rate, and grinding time were adapted during wet-grinding of seaweed calcium. The particle size range of the raw seaweed calcium was 10-20 $\mu$m. The calcium particles were reduced to under 1 $\mu$m as nano scale after grinding. Gum arabic was suitable for forming agent and 5%(w/v) concentration was the most effective in grinding efficiency. A wet-grinding process operated at 4,000 rpm rotor speed, 0,4 mm bead size, and 0.4 L/hr feeding rate, respectively, produced less than 600 mm(>>90%)-sized particles. In batch systems, 8 cycles of grinding showed higher efficiency, but 20 min of grinding time in continuous processing was more efficient to reduce particle size than the batch processing. Based on the result, the optimum conditions of the wet grinding process were established: operation time of 20 minutes, rotor speed of 4,000 rpm, bead size of 0.4 mm, feed rate of 40 mL/min and 30% mixing ration with water. The size of the resulting ultra fine calcium particles ranged between 40 and 660 mm.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.