• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.321-326
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• 1993

Membrane separation technology with polymeric membranes for the effective separation and energy conservation has emerged to be a new technology for separation in recent years. In this research, the reverse osmosis process was applied to the concentration process of clarified apple juices. The changes of concentration and permeate flux of apple juice in this process were measured at different membrane characteristics, operating pressures, temperature and flow rate. And the changes of quality were also measured at different pressures. The prediction model for the permeate flux based on these data was established. Generally, the osmotic pressure increased as the concentration of the feed increased in the RO process, which caused a reduction of permeate flux. The changes of permeate flux were not much dependent on temperature and flow rate, but very much dependent on pressure. The most effective factor in increased permeate flux was found to be the operating pressure, followed by temperature and flow rate. The final prediction model for the permeate flux was developed by the $SPSS^x$ computer program. The result showed that recovery of sugar was not affected by processing pressures, but the percentage recovery of total flavor was increased with increasing pressure.

• Food Science and Preservation
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• v.18 no.5
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• pp.700-705
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• 2011

The physicochemical qualities, antioxidant activities, and polyphenols composition of eight kinds of cloud and clear apple juice products marketed in Korea were investigated. The acidities of eight kinds of cloud and clear apple juice products were in the range of 0.299~0.556 and showed no significant difference (p<0.05). The soluble solid contents of the cloud type were higher than those of the clear type which had higher reducing sugar contents. The color value and turbidity of the cloud type were also higher, but the vitamin c contents showed no significant differences. The total phenolic contents of the cloud type (1.13~1.42 g/L) were four fold to eight fold higher than the clear type (0.12~0.32 g/L). Nine polyphenolic compounds, including chlorogenic acid, caffeic acid (-)-epicatechin, quercitrin, phloridzin, and 5-hydroxymethyl furfural (5-HMF), were isolated by HPLC analysis, and the total amount of the cloud type (319.37~985.63 mg/L) was higher than that of the clear type (92.88~214.39 mg/L). The antioxidant activities, by DPPH and FRAP assays, of the cloud type showed stronger than those of the clear type. The antioxidant activity and the color value were highly correlated with total phenolic content and polyphenols content (r>0.95).

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.189-201
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• 2016

A processing factor (PF) has been used to define the maximum residue limits of pesticide in a variety of processed fruit products. This study summarizes PF by the stage of fruit processing based on JMPR reports from 2010 to 2014. When we compared PF of 19 pesticides in apple products during the processing of washing, drying, canning, juice, sauce, puree and pomace, PF was higher than 1 only in pomace. In the comparison of 21 pesticides during the process of grape (washing, juice, wine and raisin), PF was higher than 1 in raisin. In the comparison of 19 pesticides during the process of orange (juice, oil and marmalade), PF was higher than 1 in oil. When 27 pesticides were compared during the process of tomato (juice, puree and paste), paste showed the highest PF value except pomace. During the process of plum (washing, drying and puree) with 12 pesticides, PF was higher than 1 in drying. The correlation coefficients between physical characteristics of pesticide (fat-solubility and volatility) and PF were statistically significant in the processes of apple juice, orange juice, tomato puree and paste and strawberry jam.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1448-1455
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• 1998

Fermented milk was prepared from milk or mixture of milk and apple juice/grape juice, and it was freeze dried. pH change and growth of Lactobacillus acidophilus (KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented milk. Number of viable cells of L. acidophilus was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented milk was considered as 100%, survival ratio of viable cells after freezing was $64.5{\sim}85.2%$ and that after freeze drying was $10.0{\sim}21.1%$. When sensory properties of original fermented milk prepared from juice-milk (ratio 15:35) were compared with those of freeze dried/reconstituted sample, sensory properties of original sample were better than those of freeze dried/reconstituted sample. Ethanol, diacetyl, butanol and acetoin were detected in all of original samples and freeze dried/reconstituted samples while acetone was detected in samples containing high amount of grape juice. Volatile aroma compounds in original fermented milk were reduced during freeze drying. L. acidophilus produced ethanol, diacetyl and acetoin during fermentation.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.542-547
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• 1995

Pectinesterase was isolated from the culture medium of Aspergillus japonicus and partially purified by DEAE-Sephadex batchwise, Sephadex G-75 gel filtration and ion exchange chromatography. The purified enzyme solution was completely free from polygalacturonase which depolymerizes pectin molecule. The ability of the pectinesterase to demethylate high methoxyl pectin was investigated. On 20 minute of incubation methoxyl content of low methoxyl pectin decreased from 88％ to 6.93%. In general gel prepared with the pectin containing lower methoxyl content showed the lower value of percent sag, and showed the hieher Bel strength. Textural characteristics of pectin gel determined by Rheometer showed that as the methoxyl content was lowered, hardness and resilience of the gel were increased and cohesiveness was decreased. Apple juice containing HMP and organic acids can be converted into low methoxyl pectin apple jelly by the action of pectinesterase and addition of calcium ion. The strength of low methoxyl pectin apple jelly increased when it stored at room temperature.

• KSBB Journal
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• v.28 no.6
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• pp.408-414
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• 2013

In order to obtain functional materials from aloe callus, we cultured Aloe vera L. leaf on MS medium added 0.2 mg/L IAA, 0.3 mg/L kinetin and 100 mg/L grape or/and apple juice for 30 days. While a callus differentiation during callus culture did not show, the cultured leaves were uniquely released extracellular material into the agar plate. After cultivation for 18 days, the cultured leaf and agar were harvested for extraction a functional material. The materials extracted were measured on the amount of total phenols, flavonoids and polysaccharides and determined on the antioxidant and antimicrobial activity. In result, callus extracts of additive free (CT) and added apple juice (2T) had more amount of phenol compound ($659{\mu}g/mL$, $533{\mu}g/mL$) and flavonoid ($580{\mu}g/mL$, $501{\mu}g/mL$) than natural leaf (p: $525{\mu}g/mL$, f: $301{\mu}g/mL$). However, the extract of natural leaf had the better effect of lipid peroxidation and polysaccharide content than the culture extract. All samples extracted had same effect on the nitrite scavenging activity. On the other hand, only 2T extract showed excellent 72% nitric oxide scavenging activity. The agar extract was also confirmed to contain polyphenol compound and polysaccharide content that had antioxidant and antimicrobial activity partly.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.66-80
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• 1977

This research was carried as a part of the basic study, in which the aptitude of theKorean oak varieties as barrels for aging apple fine spirits was investigated, and thefollowing results were obtained. 1. Following was the result of the chemical analysis of the fruits which are now mass-produced and can be used as a substitute for raw materials for wine production. Apple (Malus pumila Miller var. domestica Schneider) : Total sugar. total acid, volatile acid and pectin of Jonathan (Hong-og) were 13.95%, 0.46%, 0.012%, 0.20% respectively. Total sugar, total acid, volatile acid and pectin of Ralls (Koog-kwang) were 13.35%, 0.43%, 0.011%, 0.45% respectively. 2. Because of low yield of apple juice due to cellulose, pectin, hemicellulose which are present besides sugars, acids in apples, the apple juice were treated with xylanase of Aspergillus niger SUAFM-430, cellulase and pectinase of Aspergillus niger SUAFM-6. This treatment increased the yield of apple juice. And the apple juice was sterilized by adding potassium metabisulfite $(K_2S_20_5)$ and Saccharomyces cerevisae var. ellipsoideus Rasse Johannisberg II (SUAFM-1018) as a cultivation yeast, which has a strong fermentation power was used to ferment. The yield of apple wine based on raw material was 86-87%. The amount of ethanol, extract and methanol obtained from Jonathan and Ralls were 13.5%, 5.4%, 0.04-0.05% respectively. 3. Wines were distilled for two times by the pot still method to make fine spirits. The yield of fine spirits from apple wine mash was 86.6%, and the pH of fine spirits from Jonathan and Ralls were 4.1, 4.2 respectively. 4. The oak chips made of inner part or outer part of 24 Korean oak varieties were used to select the barrel for aging fine spirits. Two oak chips (one oak chip: $1{\times}1{\times}5cm$) of the inner part or of the outer part of each oak variety were dipped into 300 ml of fine spirits, which was bottled in 640ml beer bottle, and followed aging. The colors, flavors and tastes of the fine spirits were checked during 6 months. A. As a criterion for the first screening of oak barrels for aging fine spirits, the rate five of color extraction was determined. The oak chips showed good results in their order as follows and the best 5 varieties were selected. Gal-cham: Quercus aliena Blume (Inner part), Gul-cham: Quercus variabilis Blume (Outer part), Gal-chain: Quercus aliena Blume (Outer part), Jol-cham: Quercus serrata Thumb (Inner and Outer part). Sin-gal-cham: Quercus mongolica Fisher (Outer and Inner part) Sang-su-ri: Quercus acutissima Carruthers (Outer and Inner part) B. To find out the influence of aging temperature on aging, apple fine spirits were aged by dipping each oak chip at room temperature $(24-25^{\circ}C)$) and $45^{\circ}C$. Aging at $45^{\circ}C$ gave the best result followed aging at $30^{\circ}C$ and then at room temperature. C. Apple fine spirits was aged for six months by dipping oak chips in Erlenmeyer flasks and was irradiated with U.V light. The U.V irradiation enhanced the aging effect by nearly two times, compared with the aging without U.V irradiation. D. In aging apple fine spirits by dipping two oak chips, it was observed that the extent of the extraction of most components of oak chips were strongly dependent upon the pH of fine spirits. E. Oak chips of five selected oak varieties and a Limousin white oak from France as a control were used. Each apple fine spitits was dipped by two oak chips, and was aged at room temperature $(24-25^{\circ}C)$, $30^{\circ}C$, $45^{\circ}C$, and with the U.V irradiation at room temperature shaking every week. After six months of aging, the panel test of these aged fine spirits (Young Brandy) showed the following result. Young brandy of apples aged at $45^{\circ}C$ by dipping oak chips of Gal-chain was almost as the fine spirits which were aged at room temperature by dipping Limousin white oak chips from France. Young brandy of with U.V. irradiation at room temperature which were aged by dipping oak chips of Gal-chain was a little worse than that from the fine spirits aged at room temperature by dipping Limousin white oak chips from France. And so, Korean oak varieties are thought to be able to be used for aging every apple fine spirit which was here investigated.

• The Korean Journal of Mycology
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• v.6 no.1
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• pp.29-41
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• 1978

This study aims to brew apple wine containing lower concentration of alcohol by fermentation and to retain $CO_2$ gas in apple wine, and investigation for the possibility of storage at room temperature was performed. A Saccharomyces sp. was proved to be acceptable for production of base wine as its higher fermentation rate at $20{\sim}25^{\circ}C$. However, B-2 was most reasonable for post-fermentation of apple wine as this strain strongly ferments sugars at low temperature $(4^{\circ}C)$. The yield of apple juice increased by maceration of apple pulps. The yield was about 5 % more than that of the unmacerated juice, whereas acid content was decreased by 10% compared with control. When stored apple wine containing 9% alcobol was introduced $1{\sim}3%$ sucrose at $7{\sim}8^{\circ}C$ for 100 days or more, the $CO_2$ pressure of apple wine in bottle shows $3kg/cm^2$ by bottle-pressure meter. It showed good storage of the wine at room temperature. $CO_2$ gas pressure in apple wine containing 6% alcohol, $5{\sim}10%$ hop extract, and 2% sugar was $2kg/cm^2$, he result also showed possibility of storage. Whereas 6% concentration of alcoholic apple wine without hop extract caused unusual fermentation during storage at the same condition. The desirable conditions for high quality apple wine should have $CO_2$ pressure of $2kg/cm^2$ or more and should be added $1{\sim}2% sugar to base wine. From these results, it can be concluded that the brewing of lower alcoholic apple wine is possible.

• Agricultural and Biosystems Engineering
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• v.3 no.1
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• pp.10-17
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• 2002

Quality attributes of apple are greatly affected by the cooling rate and environmental conditions during storage. Studies were conducted to evaluate the effect of cooling rate on different quality attributes of apple. The effect of $O_2$ pulldown rate of the CA chamber on the quality of apple was also determined. Two methods were used viz. conventional CA procedure and rapid CA procedure. Apples stored by medium and slow cooling methods lost its flesh firmness significantly from an initial level of 4.55 kg to 2.83 kg and 2.27 kg, respectively on 35 days after storage whereas, in rapid cooling, the firmness level changed from 4.55 kg to 3.20 kg on 35 days after storage. At the end of 35 days of storage, titratable acidity decreased insignificantly from an initial value of 0.24l% to 0.239% in the case of rapid CA whereas in the case of conventional CA it dropped significantly to 0.215% from its initial level. The initial flesh firmness of 4.55 kg also changed significantly to 4.05 kg on 35 days after storage in conventional CA whereas in rapid CA it changed to 4.36 kg, which was found to be non-significant at 5% level of significance. Total soluble solids increased from an initial level of $12.43^{\circ}$Bx to $12.60^{\circ}C.$ Bx on 35 days after storage in rapid CA whereas it increased to $13.07^{\circ}$ Bx in conventional CA. Ascorbic acid content of apple juice decreased insignificantly from 6.67 mg/100 mL to 5.87 mg/100 mL on 35 days after storage in rapid CA whereas in conventional CA, it decreased significantly to 5.27 mg/100 mL from its initial level.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.