• Journal of the East Asian Society of Dietary Life
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• 제24권2호
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• pp.242-251
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• 2014

The traditional food - jungkwa of Korea, is difficult to manufacture. In this study, jungkwa with carrots was made in a rice cooker to simplify preparation. The boiling times for red color, chewiness and overall acceptability of jungkwa with carrots in a rice cooker as compared to the traditional method were 135 minutes, 150 minutes, 165 minutes, 180 minutes and 195 minutes, respectively. The rice cooker produced a lower moisture content in jungkwa with carrots when cooked for a longer time period, whereas the sugar content increased significantly. The color value of jungkwa with carrots was reduced at a longer boiling time as compared to the traditional method, yellowness increased when boiling time was longer than 195 minutes, whereas it remained the same with the traditional method. The hardness of jungkwa with carrots increased and candied jungkwa's result increased significantly when the boiling time was longer than 165 minutes. The rice cooker created a similar chewiness even when boiling time was over 165 minutes, although not consistently. The sensory evaluation scores of jungkwa made with carrots in terms of appearance, smell, taste, texture and overall preference were highest at 150 minutes and 165 minutes. Boiling jungkwa for 150 minutes in the rice cooker is the traditional method which simmers jungkwa at a lower timethan the preference time. Therefore, the best time for boiling jungkwa in the rice cooker highest was 165 minutes. After storage for 15 days chewiness and moisture content of jungkwa made with carrots at different boiling times, increased and decreases respectively. Therefore, the rice cooker can used to achieve comparable jungkwa without the traditional method.

• Culinary science and hospitality research
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• 제18권1호
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• pp.54-64
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• 2012

The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

• Korean journal of food and cookery science
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• 제23권2호통권98호
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• pp.245-251
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• 2007

The purpose of this study was to examine how potato glycoalkaloid(PGA) contents changed as storing temperatures and periods changed for potatoes(Superior) cultivated in Korea. Some potatoes were stored at $5^{\circ}$C for 80 days, and others were stored at $20^{\circ}$C for 40 days. PGA contents were measured every 20 days for the potatoes stored at $5^{\circ}$C and 10 days for those stored at $20^{\circ}$C. The results can be summarized as follows. The amounts of a-chaconine and a-solanine measured on the first day of storage were 54.22 mg/100 g and 26.57 mg/100 g, respectively. Thus, the a-chaconine content was almost twice as much as the a-solanine content. The sprouts of potatoes stored at $5^{\circ}$C grew by 0.4 cm in 20 days, 1 cm in 40 days, 1.8 cm in 60 days, and 5.2 cm in 80 days. Furthermore, the PGA content increased by 3.5% in 20 days, 11.6% in 40 days, 23.4% in 60 days, and 41.4% in 80 days, compared to the PGA content on the first day. The sprouts of potatoes stored at 20 grew by 0.5 cm in 10 days, 2.3 cm in 20 days, and 7.4 cm in 40 days. Furthermore, PGA content increased by 12.5% in 10 days, 36.6% in 20 days, 44.8% in 30 days and 48.4% in 40 days, compared to the PGA content on the first day. Thus, we determined that potatoes stored at $20^{\circ}$C showed faster sprout growths and faster increases in PGA content than those stored at $5^{\circ}$C.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제59권4호
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• pp.539-546
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• 2014

This study was carried out to investigate the effects of Ca-gluconate (Ca-glu) on fruit firmness and softening enzyme activities of hydroponically grown tomato (Solanium esculentum Mill.). The obtained results revealed that the rate of weight loss was markedly increased from at storage to 5 days after storage (DAS) in control, and was constantly increased until 7 DAS as 4.1% in Ca-glu treatment. Fruit firmness was more rapidly decreased in Ca-glu induced fruit compared to control. Results showed that fruit firmness in control and Ca-glu treated fruit were 0.67 and $0.95kg{\cdot}{\varphi}12mm^{-1}$, respectively. In our investigation, no difference was revealed in Hunter's 'a' value between control and Ca-glu treated fruit. Total carotenoids content of control fruit were rapidly increased while the Ca-glu treated fruit were gently increased. Lycopene content was higher ($63.3{\mu}g{\cdot}g^{-1}\;FW$) in control than Ca-glu treatment ($56.8{\mu}g{\cdot}g^{-1}\;FW$). The activity of Polygalacturonase (PG) was rapidly increased with increasing storage period as from 0.4 to 1.2 units whereas the PG activity of Ca-glu treatment was gently increased from 1 to 7 DAS, and rapidly increased from 7 to 11 DAS. However, the pectinesterase (PE) activity was rapidly increased in control fruit, when the storage period was increased, but interestingly, the Ca-glu treated fruit was slowly increased from 1 to 7 DAS, and rapidly increased 7to 11 DAS. ${\beta}$-galactosidase activity of Ca-glu induced fruit was rapidly increased from 1 to 7 DAS as from 1.6 to 3.0 units, and gently increased from 7 to 11 DAS. ${\beta}$-galactosidase activity of control were higher than Ca-glu treatment.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.152-158
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• 2010

This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81~3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.

• Journal of the East Asian Society of Dietary Life
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• 제17권3호
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• pp.409-416
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• 2007

This study investigated changes in the catechin and alkaloid contents of Bosung green tea during different manufacturing processes and storage periods, using HPLC and UV-VIS spectrophotometer analysis. For changes in the catechin and alkaloid contents by roasting technique, we found that EGCG, CG and GCG decreased just slightly by processes performed before roasting, rather than after roasting. In addition, theobromine, caffeine, and ECG changed minimally throughout all the processes. For changes in the catechin and purine alkaloid contents of the green tea leaves during storage, EGCG, ECG, and CAF decreased considerably in the green tea stored at temperatures of $5^{\circ}C$ and $25^{\circ}C$, and they decreased by $20{\sim}30%$ after storage for 1 year. However, a quantitative difference was hardly observed in the catechin and alkaloid contents regardless of storage temperature.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 한국식품저장유통학회 2003년도 춘계총회 및 제22차 학술발표회
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• pp.136-136
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• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• Food Science and Preservation
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• 제17권1호
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• The Korean Journal of Food And Nutrition
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• 제26권4호
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• International journal of advanced smart convergence
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• 제4권2호
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• pp.109-119
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• 2015

The interaction between wireless sensors such as Internet of Things (IoT) and Cloud is a new paradigm of communication virtualization to overcome resource and efficiency restriction. Cloud computing provides unlimited platform, resources, services and also covers almost every area of computing. On the other hand, Wireless Sensor Networks (WSN) has gained attention for their potential supports and attractive solutions such as IoT, environment monitoring, healthcare, military, critical infrastructure monitoring, home and industrial automation, transportation, business, etc. Besides, our virtual groups and social networks are in main role of information sharing. However, this sensor network lacks resource, storage capacity and computational power along with extensibility, fault-tolerance, reliability and openness. These data are not available to community groups or cloud environment for general purpose research or utilization yet. If we reduce the gap between real and virtual world by adding this WSN driven data to cloud environment and virtual communities, then it can gain a remarkable attention from all over, along with giving us the benefit in various sectors. We have proposed a Pub/Sub-based sensor virtualization framework Cloud environment. This integration provides resource, service, and storage with sensor driven data to the community. We have virtualized physical sensors as virtual sensors on cloud computing, while this middleware and virtual sensors are provisioned automatically to end users whenever they required. Our architecture provides service to end users without being concerned about its implementation details. Furthermore, we have proposed an efficient content-based event matching algorithm to analyze subscriptions and to publish proper contents in a cost-effective manner. We have evaluated our algorithm which shows better performance while comparing to that of previously proposed algorithms.