• 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 $10^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.418-422
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• 2001

Physicochemical qualities of the different commercial red pepper powder purchased in the market were investigated. In proximate composition of red pepper powder, crude protein contents were not much different from 10.10% to 10.91% but sample Ds crude lipid was the lowest as 8.28% and Cs was the highest as 11.43%. The pH values of red pepper powder were not significantly different. The value of L, a and b of sample C were 46.667, 22.738 and 19.941 respectively but it showed lower ASTA color than sample A and had same tendency with capsanthin. The highest content of capsaicin was sample D as 59.93mg 1100g and sample B was the lowest as 25.87mg/100g. Water activity of the sample A, B, C and D were 0.584, 0.676, 0.526 and 0.568 respectively. Sample A, C and D showed safety against microorganisms but sample B was susceptible to the mold.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.105-111
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• 2014

The purpose of this study is to analyze the Korean chili (Capsicum annuum L.) ketchup and American chili ketchup for their comparative bioactive components and then conduct a sensory evaluation. American chili ketchups are collected from Americans' local favorites, and then the American chili ketchups and Korean chili ketchups are analyzed based on their physiological compositions. Bioactive analysis of the Korean chili ketchups show : total capsaicinoids of $2.59{\pm}1.00mg/100g$, total carotenoids of $33.28{\pm}1.52mg/100g$, total phenol of $61.17{\pm}8.08mg/GAE/100g$, and vitamin C equivalent antioxidant capacity (VCEAC) of $187.04{\pm}3.22mg/100g$. The Korean chili ketchups show higher overall acceptability when being compared to Americans' local favorite chili ketchups. In the sensory evaluation, there are significant differences (p<0.05) in sour, sweet, hot, salty taste, and the overall acceptability in two groups.

• The Journal of Natural Sciences
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• v.15 no.1
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• pp.97-109
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• 2005

This experiment was established to find out the effect of drying methods on the fruit and powder color of red pepper. Hunter's L, a, and b values of the dried fruit were also higher with the cut fruit in comparison with the whole or punched fruit. The Hunter's a value of the pepper powder after drying and grinding was slightly higher for the whole fruit with sun drying, but it was higher for the cut fruit in case of heat drying. The ASTA value was higher when pepper fruits were sun dried. For the heat drying, the value was higher with the drying temperature $60^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1340-1346
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• 2011

This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.3
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• pp.306-312
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• 2019

This paper investigates to design a controller for maritime autonomous surface ship (MASS) by means of adaptive super-twisting algorithm (ASTA). A input-out feedback linearization method is considered for multi-input multi-output (MIMO) system. Sliding Mode Controller (SMC) is suitable for MASS subject to ocean environments due to its robustness against parameter uncertainties and disturbances. However, conventional SMC has inherent disadvantages so-called, chattering phenomenon, which resulted from the high frequency of switching terms. Chattering may cause harmful failure of actuators such as propeller and rudder of ships. The main contribution of this work is to address an appropriate controller for MASS, simultaneously controls surge and yaw motion in severe step inputs. Proposed control mechanism well provides convergence bewildered by external disturbances in the middle of steady-state responses as well as chattering attenuation. Also, the adaptive algorithm is contributed to reducing non-overestimated value of control gains. Control inputs of surge and yaw motion are displayed by smoother curves without excessive control activities of actuators. Finally, no overshoot can be seen in transient responses.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.355-362
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• 2016

This study was carried out to investigate the effects of rain-shelter types on growth, and fruit quality of red pepper (Capsicum annuum, 'Kemmaru') cultured in paddy. Applied rain-shelter types were outfield (control), simple rain-shelter plastic house with 2 rows (2R), simple rain-shelter plastic house with 4 rows (4R), and perfect plastic house (House). The plant height was the highest in Houses treatment. There was no difference in leaf length and width among the rain-shelter treatments. The fresh and dry weight of red pepper was high in order of House > 4R > 2R > Control. The ASTA value is irregular tendency among the treatments. Hunter's color value 'a' and 'b' was not different from among the treatments. Phytophthora blight, powdery mildew, bacterial spot were not occurred in all of treatments, and Anthracnose was only occurred in control. Mite, Microcephalothrips abdominalis, and Bemisia tabaci were not occurred in all of treatments, and aphid, Helicoverpa assulta, and virus were occurred all of treatments as same degree. Our results will provide rain-shelter cultivation of red pepper can be increase dry yield and decrease disease and insects.

• Food Science and Preservation
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• v.13 no.3
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• pp.310-315
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• 2006

Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.