• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Economic and Environmental Geology
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• v.18 no.4
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• pp.343-355
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• 1985

Spectral reflectivity and microhardness were measured quantitatively on polished surfaces of a selection of bireflecting minerals obtained from several well known metallic deposits. Incremental errors are much higher than decremental errors and errors were found to be lowest in the spectral region close to the green wavelength ($544m{\mu}$). The characteristics of the spectral profile are significant in their control of white light color. The covellite and graphite have reflectivity profiles similar in shape for each principal direction, showing noticeable difference in magnitude between the profiles: The spectral reflectivity of covellite parallel to the extraordinary vibration is higher (R$$\simeq_-$$10%) than that parallel to the ordinary vibration and graphite shows opposite feature. Reflectivity of the enargite and famatinite cut parallel to the cleavage plane is always higher (R$$\simeq_-$$5%) than that of the section cut normal. The optical symmetry of 5 bireflecting minerals was determined by noting the variation in reflectivity at $544m{\mu}$. The data indicate that covellite is optically uniaxial positive and graphite is optically uniaxial negative. The Rm values for enargite and famatinite are clearly closer to the minimum value for the mineral ($R_1$) than to the maximum value ($R_2$) : the minerals can be recognized as optically biaxial positive. Enargite and famatinite cut parallel to cleavage have much higher hardness values (HV=> $200kg/mm^2$) than those cut normal to cleavage. Vickers indentations exhibit characteristic features for all the bireflecting mineral species studied. Broad radicle groupings of the mineral species can be made with regard to the reflectivity microhardness numbers.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.345-351
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• 1996

Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.357-361
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• 2008

In this study, the antioxidant properties and physical characteristics of irradiated Sargassum siliquastrum water extract were evaluated. Samples were irradiated with $Co^{60}{\gamma}$-ray at doses ranging from 3 to 20 kGy. They were then analyzed to investigate antioxidant properties, including total phenolic compound content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. In addition, physical properties such as viscosity and color were evaluated. The results demonstrated that total phenolic compound content and DPPH radical scavenging activity were significantly improved (p<0.05) by irradiation. In terms of physical properties, viscosity and color were reduced in the irradiated extracts as compared to non-irradiated samples. In conclusion, gamma irradiation improved the antioxidant properties of Sargassum siliquastrum water extract, improving its original weak point as a natural antioxidant when applied in the food industry.

• Journal of Bio-Environment Control
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• v.28 no.2
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• pp.126-133
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• 2019

In recent years, the deterioration of fruit quality caused by poor coloration and sunburn disorder has become serious problems in apple market, which is a result of the increase of surface temperature due to the abnormal temperature increase during summer season. This study was conducted to investigate the effect of wind net shading and fine water spray using sprinkler on fruit coloration, sunburn damage and overall fruit quality of 'Fuji' and 'Hongro' apples. Fifteen sprinklers (7L/hr) were installed at the orchard of the Chungcheongnam-do Agricultural Research and Extension Services, located in Sinam-myeon Chungcheongnam-do Korea, at a height of 3m above the apple tree of $1.5m{\times}3.5m$ north-south direction. Fine water spraying treatment was divided into day time spray (10:00 am to 6:00 pm) and all day spray (10:00 am to 10:00 pm) from early July to 10 days before harvest in 2017 and 2018 season, respectively. Temperature of the surface of apple fruit, characteristic of fruit, and degree of sunburn damage were investigated. In 'Fuji', the fruit surface temperature checked at 2 pm on August 10 was decreased considerably in the day time spray ($35.6^{\circ}C$) and wind net ($39.0^{\circ}C$) when compared with the untreated control ($44.4^{\circ}C$). Similarly, the fruit surface temperature also decreased considerably in the all day spray ($35.1^{\circ}C$) and wind net ($36.9^{\circ}C$) treatments when compared with the untreated control ($46.5^{\circ}C$) in 'Hongro' apples. The incidence of sunburn disorder was significantly decreased with day time spray (5.0%), all day spray (5.8%) and wind net (7.0%) when compared with untreated control (23.4%) in 'Fuji' apples. As a results, the treatment of fine water spray and wind net consequently showed 26% and 34% increase of redness ($a^*$) value in the skin color difference, respectively, in 'Fuji' apples.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.126-132
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• 1995

This study was undertaken to determine effect of parboiling on physical and cooking characteristic properties of milled rice. Equilibrium moisture content(EMC) of parboiled rice soaked at room tempe-rature(25$^{\circ}C$) and high temperature(75$^{\circ}C$) increased 1.8∼2.7 times & 1.4∼l.6 times as compare to raw rice, and time to reach EMC of parboiled rice became longer 4 times and 1.7 times than raw rice respectively. Equilibrium volume(EV), time to reach EV and volume increase rate constants(ku) were similar to EMC, time to reach EMC, and k. kv of parboiled rice brought about in decrease at room temperature and increase at high temperature. The geletinization temperature, time and peak viscosity of parboiled rice were higher than those of raw rice. Parboiling brought about in decrease in L/W of cooked parboiled rice kernels and L/W increased according to presoaking time was prolo-nged. Solid content of cooking water of raw rice were higher than those of parboiled rice. Hardness of uncooked PL20 & PL40 soaked for 30 min was higher than that of raw rice but that of uncookef parboiled rice soaked for 90 min was lower than that of raw rice. Springness of cooked parboile rice for initial 10 min decresed with that of cooked raw rice and then increased sharply, cooked f, r 15 min then increased slowly, cooked parboiled rice for 40 min increased more than cooked raw rice. Color differences($\Delta$I) of PT2O samples was the lowest L value of all the samples increased but a and b value decreased according to milling degree was high.

• Korean Journal of Poultry Science
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• v.33 no.3
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• pp.189-194
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• 2006

This study was conducted to investigate the effects of natural mineral complex supplementation on egg production and characteristic in laying hens. A total of two hundred forty laying hens were randomly allocated into four treatments with ten replications for six weeks. Dietary treatments included 1) CON (control, basal diet) 2) M0.5 (basal diet + 3% chitosan + 0.5% natural mineral complex), 3) M1.0 (basal diet + 3% chitosan + 1.0% natural mineral complek) and 4) M1.5 (basal diet + 3% chitosan + 1.5% natural mineral complex). In the egg production, the M1.5 treatment was significantly higher than other treatments(P<0.05). However, egg weight was significantly higher in M0.5 treatment than CON and M1.0 treatments(P<0.05). Egg shell breaking strength was higher in M1.5 treatment than M0.5 treatment. Egg shell thickness was the highest in M1.5 treatment compared to other treatments(P<0.05). The hens 134 M0.5 diet were improved egg yolk color compared to those fed other diets(P<0.05). The Haugh unit, CON and M1.0 treatments showed significantly different results compared to those of M1.5 treatment(P<0.05). The M1.5 treatment had higher Ca and Fe concentration in blood and higher K concentration in yolk than CON(P<0.05). In conclusion, supplementation of natural mineral complex in laying hen diets influenced on egg production, egg shell qualify and mineral concentration in blood and yolk.