• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.329-333
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• 2011

Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.520-524
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• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1595-1599
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• 2009

Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1035-1041
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• 2000

Gamma irradiation was used to improve sanitation and quality of salted and fermented anchovy sauce. For commercial production, comparison with currently using sterilization methods, such as micro-filtration and heat treatment were also conducted. Control was prepared without irradiation and sterilization process. Microbiological, physiochemical, and sensory qualities were analyzed to observe the Quality changes during the storage. Irradiation at 5 kGy or above and micro-filtration process completely eliminated microorganisms detected in this study As irradiation dose increased, the color appeared brighter and irradiation at 5 kGy or above showed similar color L-value to that of sample treated with microfiltration. The color L, a, b-value of heat-treated sample always showed lower. The pH, salinity, and viscosity were sustained during storage. From the results of sensory evaluation, the samples treated with gamma irradiation and microfiltration obtained better scores than control or heat-sterilized. Gamma irradiation to salted and fermented anchovy sauce presented the best quality products among different sterilizing methods, especially at 5 kGy dose. Therefore, gamma irradiation can be successfully applied to commercial large scale production as a new sanitation technology with improved quality.

• Food Science and Preservation
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• v.16 no.5
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• pp.656-660
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• 2009

We investigated the quality characteristics of Dombaegi after drying, with respect to salt concentration (1%, 2%, 3% all w/v) and salting temperature ($4^{\circ}C$, $18^{\circ}C$), to establish optimum salting conditions. Changes in moisture and salt content, water holding capacity, water activity, color, and textual properties of salted Dombaegi were measured. The moisture content was highest in Dombaegi prepared with 3% (w/v) salt at 4C. The salt content of Dombaegi rose as salt concentration and temperature increased. The water holding capacity was greatest after salting with 3% (w/v) salt at $4^{\circ}C$. Color and texture were superior after preparation at higher salt concentrations and lower salting temperatures. Thus, the quality of Dombaegi was optimal when dry salting was performed at the highest salt concentration (3%, w/v) and the lower salting temperature ($4^{\circ}C$).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.684-692
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• 2016

In the manufacturing process of the LQFP/TQFP (Low-profile Quad Flat Package/Thin Quad Flat Package), the requirement of a 3 dimensional inspection is increasing rapidly and a 3D inspection of the shape of a chip has become an important report of quality control. This study developed a 3 dimensional measurement system based on PMP (Phase Measuring Profilometry) for an inspection of the LQFP/TQFP chip and image processing algorithms. The defects of the LQFP/TQFP chip were classified according to the dimensions. The 2 dimensional optical system was designed by the dorm illumination to achieve constant light distribution, In the 3 dimensional optical system, PZT was used for moving 90 degree in phase. The problem of 2 ambiguity was solved from the measured moir? pattern using the ambiguity elimination algorithm that finds the point of ambiguity and refines the phase value. The proposed 3D measurement system was evaluated experimentally.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1110-1116
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• 2003

The effects of packaging methods on the storage quality of minimally processed (prepeeled) onions were investigated to determine the optimal packing design. Various packaging treatments used for modifying headspace atmospheres included two passive MAP using LDPE and PP films, two active MAP using a gas mixture of 20% $O_2/10%\;CO_2/balance\;N_2$ and an ethylene scavenging sachet, and moderate vacuum packaging (MVP). The quality attributes of onion samples were evaluated periodically in terms of flesh weight loss, color of cut surface, decay ratio, microbial counts, and sensory properties during storage at $10^{\circ}C$ for 28 days. Packaging methods did not significantly influence surface color, weight loss, and microbiological populations of mesophiles, psychrotrophs, and lactic acid bacteria. They did, however, affect sensory characteristics as well as decay occurrence. Results indicated that seal-packaging with a gas-permeable plastic film under a mild vacuum condition could retain better onion quality in terms of microbial decay and visual sensory aspects as compared with the other packages.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.175-176
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• 2003

쌀의 연간 생산량은 재배기술의 발달과 더블어 500만톤 이상을 꾸준히 유지해 오고 있는 반면에 식생활패턴은 점차 인스턴트화 되고 육류소비가 증가함으로써 1인당 소비량이 1990년 119.6kg에서 2002 년 87.0kg으로 급격히 감소하는 추세를 보이고 있다. 이러한 현상은 재고누적으로 이어져 2002년말 기준으로 1,190만석의 재고가 발생되고 있으며, 더욱이 WTO체제하에서 쌀시장 개방압력이 강화되고 있는 실정으로 앞으로 재고문제는 더욱 심화될 것으로 전망되고 있다. 이렇게 쌀이 남아도는 현실에서 국내 유통미의 품위는 싸라기 및 분상질립, 피해립, 이물 등 불완전립의 비율이 매우 높아 일본산이나 미국산에 비해 품질이 현저히 떨어지고 있어 고품질 가공을 통한 차별화가 시급히 요청되고 있는 실정이다. 따라서 본 연구에서는 최근 고품질 쌀 가공을 위해 설치 운영되고 있는 완전미 가공시설을 중심으로 완전미 가공기계장치의 구성 실태 및 제품의 품위 등을 조사분석하여 완전미 가공 기계장치의 개량요인을 도출하고, 이를 토대로 기계장치를 보완하기 위한 기초자료를 얻고자 하였으며, 그 결과를 요약하면 다음과 같다. 현재 보급되어 있는 완전미 가공시설의 구성형태는 기존 미곡가공시설에 홈선별기를 1대를 추가 설치한 제 I유형, 색채선별기1대 + 홈선별기 1대를 추가설치한 제II유형, 색채선별기 1대+입선별기 (개조) 1대를 추가한 제III유형으로 크게 나누어지고 있다. 이들 시설의 도정능력은 백미 가공시에는 I, II, III유형에서 각각 24.0, 27.7, 24.0톤으로 높았던 반면에 완전미 가공시에는 각각 3.1, 5,3, 4.5톤으로 처리능력이 크게 떨어지는 것으로 나타났다. 가공수율면에서는 일반백미로 가공시 72.0% 수준이었으나 완전미로 가공시에는 64.3%로 7.7%의 수율 감소를 가져왔지만 완전립률이 일반백미로 가공시 I, II, III유형에서 각각 89.08, 91.57, 88.00% 에서 완전미로 가공시에는 각각 98.02, 98.43, 97.78% 높아져 품질이 크게 향상되었다. 따라서 완전미 가공시설을 도입할 경우 쌀의 외관품질을 크게 높일수 있는 것으로 나타났다. 또 현재의 완전미 가공시설에 있어서 개량이 필요한 부분은 미숙립 등을 효율적으로 제거해 가공효율을 높이기 위해서는 입선별기의 개량이 요구되었으며, 홈선별기의 경우에는 선별정도는 문제가 없었으나 처리능력의 향상이 필요한 것으로 나타났다. 따라서 완전미 가공효율을 높이기 위한 선별기 개량연구를 계속 수행중에 있다.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.681-689
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• 2006

This study examined changes in the characteristics of Aralia Kimchi made using different CaCl$_2$ treatments and seasonings by documenting changes occurring in the course of preparation and preservation. The result exhibited no visible changes in the degree of pH, acidity or salinity in the various Kimchi sample. The total number of bacterium and lactobacillus increased gradually in the early stage of preservation and then showed an accelerated growth until the 42$^{nd}$ day, after which a plateau was maintained to the 56$^{th}$ day followed by a downturn trend to the 70$^{th}$ day. No visible change in color was observed during the preservation period while the sample treated with CaCl$_2$ exhibited a higher degree of hardness than its untreated counterpart, although no distinctive difference was noted in the sensory test.