• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.369-375
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• 2008

In this study, quality in terms of the surface color and constituents of white ginseng prepared with different peeling time by using barker were investigated. The color of the white ginseng become better according to the increasing of peeling time. The components, such as contents of crude fat, crude protein, fatty acids, amino acids were slightly increased by the peeling, but carbohydrate and sugars were decreased. The contents of crude saponin and ginsenosides were markedly influenced. Compared with intact ginseng roots, peeling of ginseng roots resulted in a substantial decrease (approximately 20-30%) in total ginsenoside contents. The results suggest that peeling for white ginseng preparation leads to improve the surfacecolor formation of roots, while lose the contents of ginsenosides as the major active ingredients of ginseng.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.303-311
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• 2015

This study was carried out to evaluate the possibility of polyols for coating material of chewing gum. Five polyols xylitol, maltitol, isomalt, erythritol, and sorbitol were compared the coating quality, coating and drying time, and color differences. Maltitol was evaluated to be the best quality for coating the gum, whereas erythritol and sorbitol were not considered for coating materials for gum. These results derived from irregular surface layer and low productivity due to increased coating time. According to changes in color of chewing gum, samples coated maltitol and xylitol and isomalt stored at high temperature. In addition, color difference of sample coated maltitol was calculated 2.88 stored at $80^{\circ}C$ for 1 day, but those of xylitol and maltitol were highly evaluated. Sample coated maltitol in polypropylene bag was stored and measured for 1 month. Changes in color of sample was slightly occurred at below $40^{\circ}C$ and the color difference was not more than 3 at $60^{\circ}C$. Chewing gum coated maltitol as coating material was expected more stable in the quality of color during distribution. Current study was performed to color changes during storage, further study will be proceeded about shelf-life of chewing gum coated polyols.

• Journal of Biosystems Engineering
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• v.20 no.4
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• pp.376-382
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• 1995

This study was intended to develop more reliable fruit sorting algorithm regardless of the feeding positions of fruits by using the neural network in which various information could be included as input data. Specific objectives of this study were to select proper input units in the neural network by investigating the features of input image, to analyze the sorting accuracy of the algorithm depending on the feeding positions of Fuji apple and to evaluate the performance of the algorithm for practical usage. the average value in color grading accuracy was 90%. Based on the computing time required for color grading, the maximum sorting capacity was estimated to approximately 10, 800 apples per hours. Finally, it is concluded that the neuro-net based color sorting algorithm developed in this study has feasibility for practical usage.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.362-368
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• 2002

가. 인공광원은 색온도, 연색지수, 파장대, 조도등에서 태양에 가장 근접한 메탈할라이드 등을 선정했다. 나. 광원을 공시비닐하우스에 적용키 위해 반사갓 재료 및 각도, 등 간격별로 요인시험한 결과 엠보싱처리 알루미늄 재료, 반사갓 각도 전후좌우 30$^{\circ}$, 등간격 550mm에서 가장 좋은 것으로 나타나 비닐하우스용 고추건조장치의 장조사부 설계.제작에 적용하였다. 다. 건조성능시험결과 시험구(인공광+열풍)가 대비구(열풍)에 비해 건감속도가 10.3-19.7% 향상되었고, 건조에너지도 16.1~17.1% 절감되는 것으로 나타났다. 라. 시험구 및 대비구의 색택(ASTA color) 및 당도에 대해 F-test 검증결과 5% 유의수준에서 고도의 유의차가 있는 것으로 나타났으며 ASTA color값은 차이가 컸으나 당도에서는 차이가 없는 것으로 나타났다. 결론적으로, 농가에서 사용하고 있는 하우스 열풍건조에 비해 색택 및 성분면에서 양호하기 때문에 비닐하우스 건조방식을 채택하는 농가를 대상으로 인공광조사 건조방식을 추가한다면 전천후 건조방식으로 적용이 가능할 것으로 사료되었다.

• Journal of Aquaculture
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• v.19 no.4
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• pp.261-266
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• 2006

This study was conducted to evaluate the effect of dietary supplementation of paprika and spirulina as carotenoid sources with three different levels on survival and skin color development of swiri. Fish (initial mean weight 4.4 g) were fed the diets containing different levels of paprika (2, 5 and 10%), spirulina (5, 10 and 20%) and mixture of 5% paprika and 10% spirulina and without supplementation (con) for 9 weeks. Survival of fish fed diets containing the various levels of spirulina was 100% and higher than that of fish fed the other diets. Total carotenoid contents of the skin and fin in fish fed the diets containing the various levels of paprika and spirulina were higher than those in fish fed the control diet. Total carotenoid contents of skin and fin in fish fed the diets containing 5% and 10% paprika tended to be higher than that in fish fed the diet containing 2% paprika. Total carotenoid contents of fish fed the diets containing 10% and 20% spirulina tended to be higher than that of fed the diet containing 5% spirulina. The apparent color definition of skin and fin in fish fed the diets containing paprika and spirulina was better than fish fed the control diet. The results of this study suggest that dietary supplementation with paprika and spirulina can improve skin coloration of swiri.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.150-154
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• 1990

Various sterilization temperatures $(110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C)$ and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at $130^{\circ}C$ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at $130^{\circ}C$. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at $130^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.277-284
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• 2005

Micro-filtration (MF) or ultra-filtration (UF) system with hollow-fiber cartridge was introduced in order to improve the Quality level of commercial foxtail millet Yakju, which has an off-flavour and/or undesired colour after the thermal treatment. The filtration effects of cartridges such as MF (0.65, 0.45, 0.2, 0.1 $\mu$m) and UF (500 K dalton) were investigated. The physicochemical and sensory characteristics of the Yakju were then evaluated during the 6 months storage at room temperature. The exclusion ability of microorganism in samples was confirmed in all cartridges, but 0.45 pm MF-cartridge was suitable in the Yakju manufacture due to its superior filtration rate and efficiency. Changes in reducing sugar and colour difference of foxtail millet Yakju untreated or treated by heat ($65^{\circ}C$${\times}$10 min) were observed during the storage; after 6 months the L-value of thermal-treatment sample was decreased and its b-value, however, significantly increased so that its color became dark, in comparison to non-thermal treatment sample. This decrease of reducing sugar is assumed that color change is associated with non-enzymatic browning reaction. Sensory Quality of foxtail millet Yakju produced by non-thermal treatment was better than that of thermal treatment.

• 농업기술회보
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• v.48 no.4
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• pp.39-40
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• 2011

맥주보리는 수확시기와 수확 후 관리방법에 따라 품질의 차이가 매우 크다. 특히 맥주보리는 제맥(보리를 발아시켜 건조)이라는 과정을 거쳐 맥주를 만들기 때문에 발아율이 무엇보다 중요하다. 하지만 맥주보리의 수매제도가 색택 위주의 외관을 보고 품질등급을 정한다. 따라서 농가에서는 완숙 이전에 수확하여 고온에 건조시켜 출하하기 때문에 발아율이 저하되는 등 맥주보리 원맥의 품질을 크게 떨어뜨리는 원인이 되고 있다. 이에 맥주보리의 알맞은 수확시기와 수확 후 관리방법을 소개하여 양질의 원액생산에 도움을 드리고자 한다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.07a
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• pp.274-281
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• 1999

청과물은 품종, 재배기술, 환경의 요인 등에 영향을 받아 품질, 형상, 색택, 병충해의 상해정도가 다르게 나타남에 따라 농산물의 다양한 상품성이 결정된다. 또한 수확, 저장, 포장. 수송, 상하차 등 유통과정에서의 취급여하에 따라 기계적으로 손상을 받음은 물론 유통기간이 길어짐에 따라 호흡 및 증산작용 등 생리적 작용으로 부패 및 변질이 진행되어 유통과정 중 농산물의 품질저하가 상당한 수준에 이르고 있으나, 이에 대한 관심은 매우 빈약한 실정이다. (중략)

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.11a
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• pp.169-173
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• 1999

90년대에 접어들면서 전국적으로 시설 토마토 재배면적은 빠르게 증가하고 있으나 그에 따른 재배 기술의 향상은 미흡하여 일부 품질이 저하되는 문제점을 안고 있다. 생활 수준의 향상과 더불어 토마토에 대한 소비자의 기호도가 다양화되면서 토마토의 선택 기준이 색택 이나 모양 등의 외적 품질에서 맛을 중시하는 내적 품질로 바뀌었다. 특히 당도가 중요한 선택 기준이 되고 있다. (중략)