• Title/Summary/Keyword: 저온저장조건

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Extraction of Red Ginseng Extract by Impulse Vacuun System (Impulse-Vacuum System을 이용한 홍삼엑스의 추출)

  • 김천석;곽이성;신창식
    • Food Science and Preservation
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    • v.6 no.3
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    • pp.324-327
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    • 1999
  • This study was carried out to establish the extraction method of red ginseng extract without saponin decomposition. Red ginseng was extracted with impulse vacuum system and multi-stage extraction method. Crude saponin content of red ginseng extract (RGE) from impulse vacuum system was 5.4-5.9%, while that of RGE from multi-stage extraction method was 8.2-8.3%. However, HPLC Patterns indicated that saponins of RGE from impulse vacuum system were hardly decomposed, while those of RGE from multi-stage extraction method were decomposed, especially in ginsenoside -Rgl and -Re saponin. Also, the yields of red ginseng by impulse vacuum system were 15 to 20 times higher than that of multi-stage extraction method.

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Pigment Stability of Lavers Porhyra tenera Kjellman during Processing and Storage (김의 가공 저장중에 있어서의 색소의 안정도)

  • LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.2 no.2
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    • pp.105-133
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    • 1969
  • The stability of three major pigments in lavers, namely chlorophylls, carotenoids, and phy-cobilins, during processing and storage was studied. The results of the pigment retention in fresh lavers during storage at low temperatures, of heat lability during heat treatment, and of the pigment loss during storage are summarized as follows: 1. The contents of chlorophyll a, xanthophyll (lutein+zeaxanthin), and carotene ($\alpha-+\beta-carotene$) averaged 1,525, 627, and $409{\mu}g/g$ of dry samples respectively The comparative composition of four carotenoids, lutein, $\beta-carotene$, zeaxanthin, and $\alpha-carotene$, was 35.9, 33.7, 12.2, and $5.8\%$ respectively. 2. In storage of fresh lavers at room ternperature ($20-25^{\circ}C$), 2 to $5^{\circ}C$, and $-15^{\circ}C$, the pigments generally were retained more at 2 to $5^{\circ}C$ than others while carotene only showed more retention at $-15^{\circ}C$ than at 2 to $5^{\circ}C$. Phycocyanin tended to decrease more rapidly than phyco-erythrin at low temperatures. 3. In regard to heat treatment of both dried and wet materials at 40, 60, 80, $100^{\circ}C$ respectively, the pigments were more stable at lower temperatures than at higher temperatures in both cases of materials. Carotenoids were retained more in wet materials than in the sun dried. Xanthophylls showed higher heat stability than carotenes. Phycoerythrin was considered more heat labile than phycocyanin, particularly at higher temperatures. 4. In storage of heat treated lavers for 50 days at room temperature, the retention of pigments appeared differently in accordance with the temperatures of treatment The materials treated at $60^{\circ}C$ showed better relention of pigments than those treated at the other temperatures. Degradation rate of xanthopllylls, carotenes, and phycobilins was decreased in the materials treated at higher temperatures, showing a tendency of great pigment retention even for a long period storage. Chlorophyll il was retained more in sun dried materials whereas xanthophyll and carotene were retained more in the wet. 5. In order to maintain a higher pigment stability during storage, the materials must be treated at $60^{\circ}C$ in a dryer with rapid ventilation until the moisture level reaches about $6.0\%$. In case of treatment at a higher temperature than $60^{\circ}C$, they must be treated for a short period of time to minimize pigment degradation by heat. 6. The lavers treated with the solutions of pH around 7.8 showed a higher retention of chlorophyll a. When treated with the solutions of algal extracts such as agar and alginic acid, uniform layer of laver sheets and better surface gloss of dried layers were obtained.

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Studies on Long-term Storage conditions of Seed for Genetic Resources Conservation The effects of storage temperature on the viability of seed (유전자(遺傳子) 보존(保存)을 위한 종자(種子)의 장기보존(長期保存)에 관(關)한 연구(硏究) 제(第)1보(報) : 종자(種子)의 저장온도(貯藏溫度)가 발아(發芽)에 미치는 영향(影響))

  • Choi, Kwan Sam;Park, Jong Seong
    • Korean Journal of Agricultural Science
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    • v.11 no.1
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    • pp.94-102
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    • 1984
  • These experiments were intended to obtain basic information to develop an effective method of seed storage, using local varieties of seeds of 13 different crops in Korea. The germination ratio and velocity were investigated at one month intervals with seeds stored in six different temperatures($-20^{\circ}C$, $-7^{\circ}C$, $7^{\circ}C$, $20^{\circ}C$, $30^{\circ}C$, $50^{\circ}C$) for six months. The results obtained are summarized as follows. 1. Final germination ratio of the seeds of different crops were not influenced by the storage temperatures when dry seeds were used, but moist seeds were affected by storage temperatures. 2. The germination velocity and growth of the primary root of the seeds were remarkably influenced by storage temperatures. Viability of the seeds maintained in freezing temperatures ($-20^{\circ}C$, $-7^{\circ}C$) and in low temperature ($7^{\circ}C$) were higher than that of the seeds stored in high temperature ($30^{\circ}C$).

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저온 브라인처리가 생선횟감용 어류 근육의 물리ㆍ화학적 변화에 미치는 영향 연구 2. 침지시간에 따른 어종 특이성

  • 이기봉;심길보;김태진;이근우;김건배;조영제
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2002.10a
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    • pp.112-113
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    • 2002
  • 생선회의 품질을 결정하는 중요한 요인은 씹힘성(촉감)으로, 생선회의 단단함(toughness)은 어종, 원료어의 신선도, 조리 후의 저장조건 및 치사방법 등에 따라 달라진다. 어육의 단단함은 생선회의 맛에 직결되어 육질이 단단한 어종일수록 양질의 횟감으로 선호되기 때문에 육질을 개선하기 위한 일련의 연구가 진행되고 있다. 즉, 운동사육에 의하여 근육의 장력을 발생시키는 방법, 사육수온을 변화시키는 방법, 한약재를 사료에 투여하여 육중의 결합조직의 함량을 증대시키는 방법 및 절식사육에 의하여 양식어의 육질을 개선하는 방법 등으로, 이 방법들은 어육의 actomyosin toughness나 background toughness를 향상시키는 방법들이다. (중략)

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Optimal Fermentation Conditions for Processing of the Salt-Fermented Oysters in Olive Oil (기름담금 염장발효 굴의 가공을 위한 최적 염장발효조건)

  • Kim, Seok-Moo;Kang, Su-Tae;Kim, Young-A;Choe, Dong-Jin;Nam, Gee-Ho;Oh, Kwang-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.8
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    • pp.1390-1397
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    • 2004
  • The optimal fermentation conditions for processing of the salt-fermented oysters in olive oil were examined. The penetration of salt into oyster meat was completed within 1 day after brine salting or dry salting. The amino nitrogen contents of salt-fermented oyster was increased slightly up to the 20th day during salt-fermentation at 5$\pm$1$^{\circ}C$. The hardness of the salt-fermented oysters was increased up to the 10th day, and then softened gradually by some parts of the tissue were hydrolyzed. The viable cell counts didn't change overall at the non-salt medium, but it was increased definitely up to the 15th day at the 2.5% salt medium during salt-fermentation. Based on the results of sensory tests, the salt-fermented oyster at 5$\pm$1$^{\circ}C$ for 15∼20 days showed the best flavorous condition. The optimal condition for the salt-fermented oyster in olive oil was to ripen at 5$\pm$1$^{\circ}C$ for 15 days by brine-salting in saturated saline solution-oyster sauce (2:1).

Establishment of Long-term Storage Condition of Fresh Red Pepper Paste (생홍고추 페이스트의 장기 저장조건 설정)

  • Kwon, Dong-Jin;Jo, Jin-Ho;Kim, Hyun-Ku;Park, Mu-Hyun
    • Korean Journal of Food Science and Technology
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    • v.22 no.4
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    • pp.415-420
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    • 1990
  • To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

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Lead Content Leached out from Glazed Potteries (식품저장용 옹기유의 납 용출에 관한 연구)

  • LEE Goon-Ja;PARK Chung-Kil
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.14 no.3
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    • pp.158-164
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    • 1981
  • Leaching of lead from glazed potteries was studied under various conditions. The amount of lead was determined by atomic absorption spectrophotometry. Lead content was tended to increase with lowering PH of the solution below pH 4, but it was not detected at above pH 6 during the storage period of six weeks. More lead was leached out from the glazed potteries with red color than those of black color at the same pH. No lead was detected when the medicine-boiling pots were boiled with water or $4\%$ acetic acid solution for six hours. A significant accumulation of lead, however, was shown in Kimchi and mixed solutions of organic acids when they stored in the glazed potteries more than three weeks, although they appeared lead-free by the Korean Industrial Standard Test Method.

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Condition of Storage and Growth Characteristics on Bulb Propagation of Nerine by Tissue Culture (네리네 대량증식을 위한 자구 저장 및 순화재배)

  • Han Soo-Gon;Kang Chan-Ho;Lim Hoi-Chun;Ko Bok-Rai;Choi Joung-Sik;Lee Wang-Hyu;Choi In-Young
    • Korean Journal of Plant Resources
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    • v.19 no.1
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    • pp.50-53
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    • 2006
  • Nerine was originated from South Africa and around 30 kinds of species are distributed in worldwide. In present study we have characterized the condition of storage and growing conditions on the bulb propagation of Nerine by the tissue culture. Result indicated that the percentage of decrement, decay and sprouting of bulblets in the tissue culture was high at the higher temperature compare to lower temperature. The optimum conditions for storage and time were 12 weeks at $15^{\circ}C$ which were having 86.4% sprouting rate. The sprouting rate at different temperature and acclimation time, using bulblets in the tissue culture, were optimum at early June when temperature is relatively higher($22^{\circ}C$) that facilitate to breaking the dormancy. Growth characteristics and capacity of photosynthesis of Nerine were better at red and blue mixed lightness.

Chemical Changes in Garlic Bulbs Resulting from Ionizing Energy Treatment at Sprout-Inhibition Dose (발아억제 선량의 전리에너지가 마늘의 성분변화에 미치는 영향)

  • Kwon, Joong-Ho;Yoon, Hyung-Sik;Byun, Myung-Woo;Cho, Han-Ok
    • Applied Biological Chemistry
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    • v.31 no.2
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    • pp.147-153
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    • 1988
  • An assessment of the nutritional aspects on irradiated garlic bulbs, stored for 10 months at low$(3{\pm}1^{\circ}C,\;75{\sim}85%\;R.H.)$ and room$(12{\pm}5^{\circ}C,\;75{\sim}85%\;R.H.)$, was performed by means of investigations on the changes in some chemical composition. Ionizing energy treatment at 0.1kGy gamma-ray brought about no significant changes in the moisture content of stored garlic, but it contributed to the reduction of the changes in total available carbohydrate content of stored garlic. After 8 months of storage, the content of free sugars was significantly higher in nonirradiated garlic than in irradiated garlic, especially in low temperature storage. The 0.1kGy irradiation at the sprout-inhibition dose had no apparent effect on the content of ascorbic acid in stored garlic, and sulfurcontaining amino acids appeared to be little affected by the irradiation at 0.1kGy, even though there were some sensitive amino acids like glutamic and aspartic acids.

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Effects of $^{60}Co-gamma$ Radiation on Ricebran Oil (미강유에 대한 코발트 60-감마선의 영향에 관한 연구)

  • Han, Deok-Bong;Suck, Han-Gyun;Yoo, Young-Jin
    • Korean Journal of Food Science and Technology
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    • v.5 no.2
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    • pp.129-135
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    • 1973
  • The accumulation of peroxides, acid values, and carbonyl values during irradiation and post-irradiation storage of the ricebran oil has been studied. The rice bran oils were irradiated two doses of 2 and 7 megarads (300 rads/sec) at $23^{\circ}C$ atmospheric circumstance. The acid values, peroxide values and carbonyl values were measured at regular intervals of one week during the storage at $5^{\circ}C$ and $25^{\circ}C$. 1) During the storage, the acid values of the irradiated rice bran oils increased or decreased insignificantly regardless of the addition of antioxidants and storage temperature. 2) The peroxide values were not increased continuously but increased zigzag. The result was indicated that the composition and decomposition of peroxides occurred continuously throughout the storage. 3) As the peroxide values increased, carbonyl values decreased and changed quite differently, but, especially in 7th week, they were constant or insignificant. 4) Dibutylhydroxytoluene is more effective than caffeic acid in retarding the formation of peroxides during irradiation of rice bran oils and post-irradiation storage. The effect of antioxidant is more efficient at 2 megarads than at 7 megarads irradiation. When we store the rice bran oil, the addition of antioxidants of post-irradiation is more desirable than that of preirradiation. 5) In spite of changing conditions such as storage temperature and addition of antioxidants, the peroxide values of rice bran oils irradiated at 2 megarads were always greater than those at 7 megarads during the storage. Peroxide values of samples at high temperature $(25^{\circ}C)$ storage increased as twice as those of low temperature $(5^{\circ}C)$ storage samples. At low temperature, peroxide values in the first week increased twice during the period of 8th weeks storage, but those did from three to four times at higher temperature in the same period Therefore, the low temperature storage is recommandable too.

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