• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.342-349
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• 1982

Filefish muscle in the form of thin plate $(5{\times}10{\times}0.4\;cm)$ was dried in a forced air dryer at $47.5^{\circ}C$ to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different drying rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods, first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefish muscle. The diffusion coefficient of water was $2.89{\times}10^{-10}m^2/sec\;at\;47.5^{\circ}C$. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the hardened drying surface. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was $4.38{\times}10^{-11}m^2/sec\;at\;47.5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.226-232
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• 1988

Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated thorough the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and result in progressive development of brown pigments in the affected food systems. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the browning development in green ten. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35,45 and $55^{\circ}C$. Author portion of the sample of which the water activities were controlled in the same manner was stored at 35 and $55^{\circ}C$ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT). The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged $1.5{\sim}2.4kcal/mole$ and $Q_{10}$ values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at $25^{\circ}C$, the time to reach 1.02 O.D./g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.

• Food Science and Preservation
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• v.15 no.1
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• pp.30-36
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• 2008

In this study, raw ginseng produced by different method; was puffed and the absorption characteristics of the puffed ginseng powders were investigated Raw ginseng preparations, including white ginseng lateral root (WGL), red ginseng lateral root (RGL) and red ginseng main root (RGM) with 15 % moisture were puffed at a pressure of $7kg_f/cm^2$. The equilibrium moisture contents of puffed powders were affected by temperature and water activity. The monolayer moisture content determined by 1he BET equation was 0.034-0.045g $H_2O/g$ solid. The $R^2$ parameter of 1he BET equation was higher than that of the GAB equation. The absorption enthalpies, calculated using various water activities, showed a decreasing trend with increasing water activity. Amongst models applied for predicting equilibrium moisture content, 1he Kuhn model was 1he best fit for puffed ginseng powders, giving 1he lowest prediction deviation of 2.83-8.65% The prediction model equation for water activity included 1he variable of time, water activity (RH/l00) and temperature, whereas an equation featuring the parameters of time and water activity was the best model equation identified.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.139-147
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• 1981

In this study, by using Landrock method modified by Yokozeki (1973) and Koizumi (1980), water activity ($a_w$) of various model preparations of Kamaboko was measured and ability of lowering $a_w$ of humectants added such as sodium chloride, sugars and polyols was discussed. The results were as follows : 1 The effect of sodium chloride on lowering aw was the highest among all of examined. When $4\%$ sodium chloride as humectant was added to the model Kamaboko, the $a_w$ was reduced to 0.94 or below. 2. Among the sugars, glucose was so effective that it lowered $a_w$ to 0.96 by adding $10\%$, but it would cause browning reaction on the Kamaboko surface. 3. Glycerin was the most effective among the polyols. When it was added by $10\%$, the $a_w$ of Kamaboko was reduced to 0.95. 4. It was more effective to decrease $a_w$ to lower moisture content of model Kamaboko.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.23-28
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• 1992

Starch solid model system was employed to investigate the effect of lipoxygenase, ${\beta}-carotene$, ${\alpha}-tocopherol$ and water activity on the oxidation of linoleic acid. The rate of oxidation of linoleic acid by lipoxygenase was increased with the increase in water activity, Addition of ${\beta}-carotene$ and ${\alpha}-tocopherol$ to this system has been shown to inhibit the oxidation of linoleic acid and ${\alpha}-tocopherol$ was more effective antioxidant than ${\beta}-carotene$. However, an increase in the concentration of ${\beta}-carotene$ was found to have a strong antioxidant effect in the solid model system. And also the antioxidative action of ${\beta}-carotene$ was increased with increasing water activity in this system.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1997.06a
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• pp.212-213
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• 1997

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.122-122
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• 2001

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.463-470
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• 1987

In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at $10^{\circ}C,\;25^{\circ}C$ and $40^{\circ}C$. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.273-282
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• 2008

The relationship between water deficit stress and monodehydroascorbate reductase (MDHAR) activity was determined in lettuce (Lactuca sativa L.) leaves under water stress condition imposed by with-holding water for 72 hrs. Relative water content determined in water deficit stressed lettuce leaves gradually reduced from 91.29% to 74.58%, and water content of medium drastically decreased 4.73% after quitting of irrigation. Hydrogen peroxide content in leaves subjected to water deficit stress rapidly increased, but soluble protein content rapidly decreased when those were compared to control plant. The relationship between relative water content and hydrogen peroxide content in stressed leaves positively correlated with $R^2$=0.8851, but soluble protein content reversely correlated with $R^2$=0.9826. Total chlorophyll content in stressed plant leaves was higher than that of control plant, and increased rapidly in early stage of treatment of both stressed and control plants. Carotenoid content was higher than that of control plant, and the ratio of carotenoid to total chlorophyll in stressed plant was higher as compared to control plant. As water deficit stress continued progressively, total ascorbate content in stressed plant leaves was a little higher than that of control plant. But dehydroascorbate (DHA) content within 6 hr of water deficit stress was higher than that of control plant, and then, content of control plant in 12 hr of stress treatment higher than that of stressed leaves. The activity of monodehydroascorbate reductase of cytosolic and chloroplastic tractions increased dramatically, and mRNA of MDHAR was highly detected by probing $^{32}P$-labeled single stranded MDHAR RNA of lettuce plant leaves subjected to water deficit stress. Relationship between MDHAR activity and relative water content and hydrogen peroxide highly correlated with $R^2$=0.9937 and 0.8645, respectively.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.8-13
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• 1991

In order to investigate interactions of autoxidizing lipids with protein, enzyme and peroxidizing linoleate were reacted in freeze-dried and emulsion systems at various level of water activities. Peroxide value, TBA value of oxidized linoleate increased during incubation Solubilities and the activities of enzymes decreased as water activity increased.