• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.247-250
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• 1984

As a consecutive work on stability for the quality of ginseng products, the sorption properties of red ginseng (RG), red ginseng powder (RGP), and red ginseng powder tablet (RGPT) were studied in order to set the optimum moisture level for them. The levels of moisture at BET monolayer of RGP and RGPT ranged 5.97 to 7.27 % and 4.73 to 5.14 % in wet basis, respectively. Based on these values, the optimum moisture content for both of them would preferably be set at $6.7{\pm}0.7%$ and $4.9{\pm}0.2%$. From the results of storage study on microorganism growth under the maltreated condition, $40^{\circ}C$, and 75% RH, the optimum level of moisture for RG could be extended up to $14.0{\pm}0.5%$, which is much higher than the circulating values of 10.416%.

• Food Science and Preservation
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• v.7 no.3
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• pp.241-244
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• 2000

Grapes(Vitis labruscana B) were fumigated with acetic acid at 20mg/liter to reduce storage decay and packaged with polyethylene film(0.03mm), then stored for 90 days at 2$^{\circ}C$. Modified atmosphere packaging reduced slightly weight loss and soluble solids content during storage. Acetic acid fumigation decreased effectively berry shattering and achieved remarkable control of rotting for storage. Two grape cultivars, 'Campbell Early' and 'Sheridan', fumigated with acetic acid had only 0.7~2.9 berries rot compared with 8.3~27.6 berries rot of cluster for grapes that were not fumigated.

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.633-640
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• 2003

The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4$^{\circ}C$ or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at -20$^{\circ}C$ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.272-277
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• 1994

The microbial populations of exportable and domestic white ginseng powders, which have been problems in quality control, were higher than the legally-permissive level of microorganisms as $5{\times}10^{4}$/g in total bacteria and as negative coliforms. Various microorganisms contaminated in the sample were effectively decontaminated by gamma irradiation at below 10 kGy as well as ethylene oxide (EO) fumigation. The radiosens.tivity of microorganisms was the highest in coliforms, followed by molds and aerobic bacteria ($D_{10}$: 1.25 kGy). The good microbiological quality could be retained in white ginseng powders for more than 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidities if products are prepared with a lower moisture content below 10% and treated by gamma irradiation at 5 to 10 kGy in an airtight packaging.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.278-282
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• 1994

Ginseng saponins and proximate components were considerably resistant to both gamma irradiation at less than 10 kGy and commercial ethylene oxide cycle, while sulfur-containing amino acids, reducing sugar, pH, and acidity of white ginseng powder were significantly changed by EO fumigation. The contents of saponins, reducing sugar, pH and acidity were relatively liable to change under the higher relative humidity (90%), especially in the non-treated control sample. However, irradiated samples at optimum-dose range (5 to 10 kGy) depending on the microbial load following airtight packaging showed a good chemical quality for 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidity.

• Journal of Ginseng Research
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• v.32 no.2
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• pp.155-160
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• 2008

The North American ginseng (Panax quinquefolius L.) seed crop varies from year to year. The ability to hold stratified seed for a year would ensure continuity of seed supply and no interruption in production cycles. Seed drying and rehydration protocols at room temperature $(21{\pm}2^{\circ}C)$ were developed. These protocols and seed storage at 4 ${\pm}1^{\circ}C$ and 35%, or variable, relative humidity (RH) allowed the holding of stratified seed for one year and then establishment of the following five treatments in field plots: Trt.1 : dried 2005 stratified seed (seed harvested Fall 2004) held at $4^{\circ}C$ and at variable humidity; Trt.2 : 2006 stratified seed planted directly into the field; Trt.3 : 2005 stratified seed dried in October 2005 and held at $4^{\circ}C$ and 35% RH ; Trt.4 : 2005 stratified seed held in moist sand from October to December 2005 at room temperature $(21{\pm}2^{\circ}C)$ and then in December dried and held at $4^{\circ}C$ and 35 % RH; Trt.5 : 2005 stratified seed held in moist sand from October to December 2005 at room temperature and then in December dried and held at $-12^{\circ}C$ Seedling emergence was best in Trts. 2 and 4 with 67.3 and 65.1% respectively which is similar to the industry expected rate of 68% after regular stratification. Seedling growth was similar in Trts. 2 and 4 with root dry weights of 172 and 159 mg respectively in mid-August. Therefore, if holding stratified seed in August/September for one year is desired, the seed can be placed in moist sand until December and then dried and stored at $4^{\circ}C$ and 35% RH. These seed can be planted in the following August/September and will germinate and grow in the following year to give an acceptable crop.

• The Journal of Natural Sciences
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• v.4
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• pp.69-83
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• 1991

To determine optimum ethanol concentration and clarification time in ethanol clarification of red ginseng extract(RG-Ext), physical properties, crude saponin recovery of clarified RG-Ext. and stability of red ginseng drink prepared from clarified RG-Ext. were investigated. Color intensity, redness(a value), viscosity and yield of clarified RG-Ext. were decreased in proportion to the increase of ethanol concentration and clarification time, but transmittance, brightness(L value) and yellowness (b value) were decreased. Crude saponin recovery of clarified RG-Ext. were not change significantly by the increase of ethanol concentration. Red ginseng drink prepared from 50-90% ethanol clarified RG-Ext. were stable without precipitation until six months at the storage of $0-5^\circC$ and $40^\circC$.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.218-223
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• 2003

This study was to carried out to estimate the relationship between acceleration storage and room temperature storage of gangjung (control unit) and dried insam gangjung (experiment unit), by acid value and peroxide value. The result were summarized as follows. : 1. Test for acid value of control unit, every 1 hour after acceleration storage is similar to each 7 days after room temperature storage is imilar to each 7.5 days after room temeprature storage. 2. Test for peroxide value of control unit, evry 1 hour after acceleration storage is similar to each 7.5 days after room temperature storage but to test peroxide value of experiment unit, every 1 hour after acceleration storage is imilar to each 7.7 days after room temperature storage. 3. In case of the oxidized flavor, control unit is not detected during storage stability but the experiment unit is detected unit is detected 1 hour ahead of acceleration storage than room temperature storage.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.405-410
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• 2010

The effect of microwave treatment on Korean ginseng was studied by measuring the changes in moisture, crude lipid, crude ash, crude protein, total dietary fiber and saponin contents, as well as changes in density, color and microstructure. Korean ginseng was treated with 100 or 200 watts of microwaves for 1 or 3 hrs, respectively, followed by drying using an oven at $60^{\circ}C$ for 96 hrs. The moisture contents decreased to 13.12~10.77% from an initial 76.26%. The amounts of lipid and ash were reduced in proportion to the time of microwave treatment and level of microwave power. The amount of protein in ginseng after microwave treatment did not significantly change. The amount of total dietary fiber increased after microwave treatment and the color of dried ginseng became dark. The amounts of ginsenoside-$Rb_1$, $Rb_2+Rb_3$, Rc, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$ and $Rg_3$ were reduced after treatment with 100 watts of microwave radiation for 1 and 3. The amounts of ginsenoside-$Rb_1$, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$ and $Rg_3$ after treatment with 200 watts of microwave radiation for 1 and 3 hr also reduced. On the other hand, the amounts of ginsenoside-$Rb_2+Rb_3$ and Rc after treatment of ginseng with 200 watts of microwave radiation for 1 and 3 hrs were increased.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.