• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1034-1042
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• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.

• Mass Spectrometry Letters
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• v.11 no.4
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• pp.77-81
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• 2020

Characterization of the various chemical aspects of composite polymers is important for quality control of manufactured polymers. In this study, we compared three suitable matrices (α cyano-4-hydroxycinnamic acid [CHCA], 2,5 dihydroxy benzoic acid [2,5-DHB], and dithranol), to characterize various synthetic polymers by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Although the spectra obtained with the CHCA and 2,5-DHB matrices were generally good, in certain samples ghost peaks disappeared only when dithranol was used as the matrix. Furthermore, we examined the use of sodium trifluoroacetate (NaTFA) as an additive to reduce interference by metals and copolymers in the spectra. In conclusion, appropriate selection of a matrix, according to the characteristics of the polymer, and the use of additives to improve sensitivity are important considerations for polymer analysis and development.

• Food Science and Preservation
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• v.30 no.2
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• pp.224-234
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• 2023

We analyzed the major quality characteristics of red pepper powders from various regions and predicted these characteristics nondestructively using shortwave infrared hyperspectral imaging (HSI) technology. We conducted partial least squares regression analysis on 70% (n=71) of the acquired hyperspectral data of the red pepper powders to examine the major quality characteristics. R_c² values of ≥0.8 were obtained for the ASTA color value (0.9263) and capsaicinoid content (0.8310). The developed quality prediction model was validated using the remaining 30% (n=35) of the hyperspectral data; the highest accuracy was achieved for the ASTA color value (R_p²=0.8488), and similar validity levels were achieved for the capsaicinoid and moisture contents. To increase the accuracy of the quality prediction model, we conducted spectrum preprocessing using SNV, MSC, SG-1, and SG-2, and the model's accuracy was verified. The results indicated that the accuracy of the model was most significantly improved by the MSC method, and the prediction accuracy for the ASTA color value was the highest for all the spectrum preprocessing methods. Our findings suggest that the quality characteristics of red pepper powders, even powders that do not conform to specific variables such as particle size and moisture content, can be predicted via HSI.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.691-696
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• 2012

We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(-20, -30, -40, -50, -60 or $-70^{\circ}C$) and thawing(4, 10, 20, 30, 40 or $50^{\circ}C$) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08~80.35 mg/100 g FW, and the mean AsA losses after frozen were 57~64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34~81.59 mg/100 g FW, and the mean AsA losses after thawed were 45.12~52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after $20{\sim}50^{\circ}C$ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at $-20^{\circ}C$ and thawing at $10^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.725-730
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• 2011

This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were $300{\sim}425\;{\mu}m$ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13~31.34, and ASTA values were in the range of 53.35~96.87. Capsaicinoid contents by particle size were in the range of 1.90~6.05 mg/100 g for Hanbando and 156.65~235.10 mg/100 g for Cheongyang.

• NEWSLETTER 전기공업
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• no.98-18 s.211
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• pp.41-42
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• 1998

• International Journal of Precision Engineering and Manufacturing
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• v.1 no.1
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• pp.71-78
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• 2000

Current Western-dominated paradigms of technology are based on a reductionstic view, i.e., machines evolve to an intelligent but isolated object form by serially integrating precise subtechnology, humans and the environment through K rperlichkeit(corporeality or philosophy of Mom), is explored. Parallelism based on holism and embodiment, and relative interactions based on correspondence and interrelationships, are the key ideas in the proposed paradigm. An interactive system, called the Emotional intelligence Interface and Performance System(EIPS), is proposed and implemented to explore the proposed interactive technology paradigm. Also, recent collaborations by ASTA(Arts, Sciences & Technology in Asia), an interdisciplinary project team of artists and engineers, are introduced to demonstrate these explorations.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.280-285
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• 2005

Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

• 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.

• 전기산업
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• v.10 no.2
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• pp.81-88
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• 1999