• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1072-1078
• /
• 2015

To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide ($ClO_2$) gas and stored at $8^{\circ}C$, which is the optimal storage temperature, for 30 days. $ClO_2$ gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with $ClO_2$ gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that $ClO_2$ gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.6
• /
• pp.939-946
• /
• 2010

The purpose of this study was to enhance the quality of gochujang sauces containing Salicornia herbacea L. extracts at concentrations of 0%(C), 1%(RS-1), 2%(RS-2), and 3%(RS-3). Free sugars detected in gochujang sauce were sucrose, glucose, maltose, and fructose. pH level was not significantly different among the samples. As the contents of S. herbacea L. extracts increased, the salinity decreased. The colors of the gochujang sauce as indicated by -L, $a^{\ast\ast\ast}$, and $b^{\ast}$ values decreased as contents of gochujang sauce S. herbacea L. extracts increased. Most of the mineral contents of gochujang sauce containing S. herbacea L. extracts were higher than that of control. Overall acceptabilities of the S. herbacea L. extracts-added groups were in the order of 2%, 3%, 0%, and 1%. The 2% (RS-2) S. herbacea L. extract-added group was highly rated in general charateristics, making it the most desirable for making S. herbacea L. extract-added gochujang sauce.

• Culinary science and hospitality research
• /
• v.20 no.3
• /
• pp.100-112
• /
• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• Korean Chemical Engineering Research
• /
• v.53 no.3
• /
• pp.289-294
• /
• 2015

In this research, water and ethanol extract of Momordica charantia shells, fruits and seeds were tested to see possibility as natural functional cosmetic agent. Water and ethanol extract showed 69.45 mg/g and 70.87 mg/g polyphenol concentration, respectively. Momordica charantia water and ethanol extracts did not indicate cell toxicity up to $1,000{\mu}g/ml$ concentration in MTT assay. Tyrosinase inhibition effects of water and ethanol extract were lower than arbutin, however, ethanol extract showed better DOPA oxidation inhibition effect than arbutin. Elastase inhibition effects of ethanol extract displayed similar efficacy with adenosine at higher concentrations. Solution formulations (5% extract) were stable for 28 days in both extracts, however, lotion formulation (1% extract) showed considerable variation in viscosity whereas ethanol extraction indicated relative stability. In conclusion, water and ethanol extract of Momordica charantia shells, fruits and seeds indicated strong possibility for whitening and antiwrinkle functional cosmetic ingredient.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.264-270
• /
• 2012

The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.

• Korean Journal of Environment and Ecology
• /
• v.11 no.4
• /
• pp.506-522
• /
• 1998

Visitors to Naesorak in Soraksan National Park were surveyed from July to December. During this time, 452 visitors were contacted. Of those individuals, 57.08% were males, 30.97% of respondents reported that they had gone beyond highschool, and almost one-half(49.12%) had gone as for as college, 40.93% were 10\cdot 20 years of age. The purpose of this is to suggest objective basic data for the use development and conservation management of the national park through the quantitative analysis of the visual quality included in the physical environment of the Naesorak in Soraksan National Park, for this, spatial images strusture of physical elements have been analyzed by factor analysis algorithm and degree of visual quality have been measured mainly by questionnaries. Result of this thesis can be summarized as follows. Factors covering the spatial image of the Naesorak in Soraksan National Park landscape have been found to be the overall spatial, potentiality, synthetic evaluation, physical and natural quality factors. As for the factors determining the degree of visual quality of clear of valley, peculiarity of configuration, natural of trail, harmony of suitable artificial planting and temple.

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.3
• /
• pp.293-301
• /
• 2006

This study was undertaken to prolonging the freshness in Squid(Todarodes pacificus) on the effects of ice storage methods(tap water ice, electrolytic water ice) using stainless diaphragm electrolytic instrument and also test an efficiency of instrument. Basically, stainless diaphragm electrolytic instrument studied for changes of pH on difference water flow and ampere. The lower water flower and higher ampere made low pH on acid part of electrolytic instrument. Squid samples were stored in tap water ice, acid part of electrolytic water and base part of electrolytic water and used in studying the changes of VBN and skin color through storage. Acid water had strong sterilization effects and VBN was lower levels of acid water than the others. Base water had not sterilization effects. Tap water ice storage was more sterilizing effects than base water ice storage but less effects than acid water ice storage. Lightness of Squid skin showed getting decrease at storage of ice water of all storage methods but acid water ice storage showed more retarding than the other two storage. From these results, it could be suggested that acid electric water ice storage is effective in extendance the shelf-life of squid at chilled storage.

• Food Science and Preservation
• /
• v.22 no.1
• /
• pp.51-55
• /
• 2015

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with $100^{\circ}C$ hot water for 1~5 min. At $100^{\circ}C$ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched $at 100^{\circ}C$ for 5 min had the lowest $L^*$ and $b^*$ values (24.96 and 16.14, respectively) and the highest $a^*$ value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at $100^{\circ}C$ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at $100^{\circ}C$ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.

• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.623-628
• /
• 2009

Fresh ginger rhizomes were heat-treated for 10 min, 30 min, or 60 min using hot air ($40^{\circ}C$, $50^{\circ}C$, or $60^{\circ}C$), and stored in low-density polyethylene (0.04 mm thickness) bags for 2 months at $12{\pm}1^{\circ}C$. We studied the effects of heat pretreatment on changes in gas levels after packaging, and quality characteristics of the rhizomes. Oxygen and carbon dioxide levels progressively fell and rose, respectively, as the temperature of heat treatment rose and the duration of such treatment was extended. The sprouting rate of ginger rhizomes treated at $40^{\circ}C$ was higher than that of other samples. Rotting, softening, and increasing pH of rhizomes were accelerated by treatment at higher temperature for a longer time. Weight loss and soluble solid levels were not affected by heat treatment. Sensory qualities such as appearance, odor, and overall acceptability of rhizomes fell with treatment at a higher temperature for a longer time. These results suggest that heat pretreatment has a detrimental effect on the quality of fresh ginger rhizomes.

• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.793-799
• /
• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.