• Title/Summary/Keyword: Optimum Conditions

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Antioxidant Activity of Ethanol Extraction on Citron Seed by Response Surface Methodology (반응표면분석에 의한 유자씨 에탄올 추출물의 항산화활성)

  • Woo, Koan-Sik;Jeong, Ji-Young;Hwang, In-Guk;Lee, Yoon-Jeong;Lee, Youn-Ri;Park, Hee-Jeong;Park, Eui-Seok;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.3
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    • pp.384-390
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    • 2009
  • Extraction characteristics of citron (Citrus junos Sieb. ex Tanaka) seeds and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 20.23% was obtained at extraction temperature of $50.23^{\circ}C$, extraction time of 3.03 hr, and shaking velocity of 400.06 rpm. At extraction temperature, extraction time, and shaking velocity of $49.88^{\circ}C$, 2.72 hr, and 400.39 rpm, respectively, maximum polyphenol content was 4.37 mg/g. At extraction temperature, extraction time, and shaking velocity of $50.28^{\circ}C$, 3.42 hr, and 399.96 rpm, respectively, maximum electron donating ability (EDA) was 49.69%. Maximum nitrite scavenging activity (NSA) was 47.79% at extraction temperature, extraction time, and shaking velocity of $49.19^{\circ}C$, 0.68 hr, and 602.95 rpm, respectively. Based on superimposition of 3-dimensional RSM with respect to extraction yield, polyphenol, EDA, and NSA, optimum ranges of extraction conditions were extraction temperature of $50^{\circ}C$, extraction time of about 3 hr, and shaking velocity of 400 rpm.

Effect of Freezing Temperature on Blueberry Quality (냉동 온도에 따른 블루베리의 품질 특성 비교)

  • Jo, Hye-Jin;Kim, Jung-Eun;Yu, Min-Ji;Lee, Wang-Hee;Song, Kyung Bin;Kim, Ha-Yun;Hwang, In Guk;Yoo, Seon Mi;Han, Gwi Jung;Park, Jong-Tae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.12
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    • pp.1906-1912
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    • 2014
  • To evaluate the effect of freezing temperature on quality of blueberries, blueberry fruit was frozen at -20, -45, and $-70^{\circ}C$ immediately after harvest. After 24 hr of freezing, frozen blueberries were stored at $-20^{\circ}C$ for 2 months. Blueberries were thawed at $4^{\circ}C$ or $25^{\circ}C$ and subjected to subsequent analyses of drip ratio, fruit hardness, pH of juice, color, and sugar content. Frozen berries at all three temperatures did not show any significant difference in pH or sugar content compared with fresh berries. The drip ratio of berries decreased as the freezing temperature decreased. Thawing conditions significantly affected the drip ratio of berries frozen at $-20^{\circ}C$. Hardness of berries was significantly reduced after freeze-thawing. Freezing and thawing reduced total aerobic bacteria and yeast/mold numbers by more than 2 log regardless of freezing or thawing temperature ($4^{\circ}C$ or $25^{\circ}C$). Cross-section of blueberries did not show different shapes by freezing temperature. Further studies such as sensory evaluation are needed to determine the optimum freezing temperature regarding quality and cost.

Changes of Major Components and Microorganisms during the Fermentation of Korean Ordinary Kochujang (한국재래식(韓國在來式)고추장숙성중(熟成中)의 주요성분(主要成分) 및 미생물(微生物)의 변화(變化))

  • Ahn, Cheol-Woo;Sung, Nack-Kie
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.16 no.3
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    • pp.35-39
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    • 1987
  • The present study was attempted to obtain the basic data concerning a reasonable preparing method and the optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard qualify of Kochujang, changes of the chemical composition and the numbers of bacteria and feasts in Kochujang during fermentation were observed. Moisture, salts and crude ash contents of Kochujang were not changed significantly during fermentation. Titrable acidity and amino nitrogen gradually increased with the time-passed, whereas crude fat gradually decreased with the time-elapsed. And reducing sugar and total nitrogen increased until 40 days, but slightly decreased after this period. The numbers of bacteria and yeasts in the ingrients for the preparation of Kochujang were $3.9{\times}10^7/g$, $1.5{\times}10^3/g$ in red pepper powder, $7.6{\times}10^4/g$, $2.8{\times}10^2/g$ in salts. respectively, but those of sugar and malt were not more than 100/g. Microbial counts in Kochujang during fermentation increased until 40 days, but those are gradually decreased after that.

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Red Pepper (Capsicum annum) Drying Using Flat-Plate Solar Collectors (평판집열기(平板集熱機)를 이용(利用)한 고추 건조(乾燥)에 관(關)한 연구(硏究))

  • Kim, Dong-Man;Kim, Man-Soo;Chang, Kyu-Seob
    • Korean Journal of Agricultural Science
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    • v.6 no.1
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    • pp.56-64
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    • 1979
  • Two types of fiat-plate collector were designed and constructed for utilizing the solar energy as heating source of red pepper drying. It was performed to investigate the basic factors on using the collectors and the drying effect on various types of red pepper, and the results obtained are summarized as follows. 1. The optimum tilted angles of the collector in Daejeon area were ${\phi}-15^{\circ}$ in summer season and ${\phi}+15^{\circ}$ in winter season when it was adjusted two times per a year: 2. In the conditions during experiment period, average atmospheric temperature and relative humidity were $25.6^{\circ}C$ and 52.6%, respectively, and $42.0^{\circ}C$, 74.2% in the control chamber. The temperature in the drying chamber connected to the water heater was the highest but relative humidity in the chamber connected to the air heater was the lowest among the chambers. 3. The drying velocity of whole red pepper in the chamber connected to the water heater was the fastest as 2.3 times as compared to the whole type on the mat drying followed by air heater and control in decreasing order. The horizontally cut red pepper in the chamber connected to the water heater was dried exceedingly fast among twelve plots. 4. The content of capsaicine as pungent principle and of capsanthine as red pigment in the red pepper were reduced during drying but there were no differences significantly on the drying method, and it could not affect much on the quality of dried product.

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Propagation Efficiencies at Different LED Light Qualities for Leaf Cutting of Six Echeveria Cultivars in a Plant Factory System (에케베리아 6품종의 엽삽 시 식물공장시스템 내 LED 파장에 따른 번식 효율)

  • Kim, Seongmin;Kim, Jiseon;Oh, Wook
    • Journal of Bio-Environment Control
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    • v.27 no.4
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    • pp.363-370
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    • 2018
  • The succulent plants of Echeveria genus are in increasing demand worldwide, but it is difficult to supply good quality young plants throughout the year because propagation efficiencies are depend on cultivar and environmental factors. This study was carried out to investigate the propagation efficiencies of leaf cutting in Echeveria cultivars at different LED light qualities in a closed-type plant factory system. Leaf cuttings cut from stock plants of six difficult-to-propagated cultivars 'Afterglow (AG)', 'Berkeley Light (BL)', 'Mason (MS)', 'Subsessilis Light (SL)', 'Cream Tea (CT)', and 'Ben Badis (BB)' were put into cutting media in the plant factory system maintained at a temperature of $24{\pm}2^{\circ}C$ and relative humidity of $60{\pm}10%$, and watered with over-head irrigation twice a week. Cuttings were irradiated with sole or mixed red (R, 660 nm), blue (B, 450 nm), green (G, 530 nm), and far-red (FR, 730 nm) LEDs as follows: R10, R8+B2, R5+B5, R7+B2+FR1, and R7+B2+G1. PPFD just above the cuttings was $200{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and photoperiod was 16/8 (light/dark) hours. As a result, propagation efficiencies were dependent on cultivar. Rooting and shooting were relatively easy in 'SL' but shoot formation in 'AG' was very difficult. Light qualities from LEDs also affected plant regeneration. Light conditions with a higher ratio of B, R5+B5, R7+B2+FR1, and R7+B2+G1, promoted shoot formation and growth but inhibited rooting and root growth. R10 and R8+B2 with a higher ratio of R promoted rooting and root growth and inhibited shoot formation and growth of cuttings. In addition, the treatment with FR increased leaf size and biomass of the all plants. Therefore, further studies are needed to investigate the optimum compositions of LED light quality for the improvement of leaf cutting efficiency in difficultto-propagated Echeveria cultivars.

Characterization of a new commercial strain 'Goni' by intra-specific hyphal anastomosis in Pleurotus ostreatus (계통간 교잡에 의한 백색느타리 품종 '고니'의 육성 및 그 특성)

  • Yoo, Young Bok;Lee, Sang Cheol;Kim, Eun Jung;Kong, Won Sik;Jang, Kab Yeul;Shin, Pyung Gyun
    • Journal of Mushroom
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    • v.7 no.3
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    • pp.130-134
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    • 2009
  • To develop new white variety of Oyster mushroom, all white varieties which have been collected and kept in the lab were revived and screened their cultural characteristics. 84 intra-specific Oyster mushroom hybrids between the white-colored mutants Suhan and Wonhyeong were developed using hyphal anastomosis technique in 2007. The Po2007-63 ($2842-7{\times}0205-7$) was shown the best cultural characteristics, selected to be a new variety and named as 'Goni'. The new commercial strain, 'Goni' has white pilei and grows well under spring and autumn conditions in Korea. The fruiting bodies of 'Goni' are of an excellent quality in that not only the stipe is thick and long but also the pileus is small and hard. The optimum temperatures for mycelial growth and fruiting body development were $25-30^{\circ}C$ and $10-16^{\circ}C$, respectively. Time period required for the initiation of the first fruiting body is about 3 to 5 days depending on the temperatures. The shape of fruiting body is thin funnel shape. Fruiting body production per bottle was about $91{\pm}13$ g which is almost 97% quantity compared to that of other variety 'Miso'. Relatively low temperature incubation ($11^{\circ}C$) resulted in the development of better quality of 'Goni' mushrooms. When two different media including potato dextrose medium and mushroom complete medium were compared, the growth of mushroom were much faster in mushroom complete medium at $20-25^{\circ}C$, but not at $25^{\circ}C$. Similar results were observed with other variety 'Miso'. Analysis of the genetic characteristics of the new commercial strain 'Goni' showed a major DNA profile as that of the parental Suhan when primer URP 1 was used, but different to 'Miso' that was used as a control. When screens were performed with primer URP 2, DNA patterns were similar both to that of the parents and 'Miso'. This new variety of the white Oyster mushroom has a clean and fresh image that corresponds well to "health food". We therefore expect that this new strain will satisfy the consumers demand for variety and excellent mushrooms.

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Recent Progress in Air-Conditioning and Refrigeration Research: A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2014 (설비공학 분야의 최근 연구 동향: 2014년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.27 no.7
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    • pp.380-394
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    • 2015
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2014. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of heat and mass transfer, cooling and heating, and air-conditioning, the flow inside building rooms, and smoke control on fire. Research issues dealing with duct and pipe were reduced, but flows inside building rooms, and smoke controls were newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for thermal contact resistance measurement of metal interface, a fan coil with an oval-type heat exchanger, fouling characteristics of plate heat exchangers, effect of rib pitch in a two wall divergent channel, semi-empirical analysis in vertical mesoscale tubes, an integrated drying machine, microscale surface wrinkles, brazed plate heat exchangers, numerical analysis in printed circuit heat exchanger. In the area of pool boiling and condensing, non-uniform air flow, PCM applied thermal storage wall system, a new wavy cylindrical shape capsule, and HFC32/HFC152a mixtures on enhanced tubes, were actively studied. In the area of industrial heat exchangers, researches on solar water storage tank, effective design on the inserting part of refrigerator door gasket, impact of different boundary conditions in generating g-function, various construction of SCW type ground heat exchanger and a heat pump for closed cooling water heat recovery were performed. (3) In the field of refrigeration, various studies were carried out in the categories of refrigeration cycle, alternative refrigeration and modelling and controls including energy recoveries from industrial boilers and vehicles, improvement of dehumidification systems, novel defrost systems, fault diagnosis and optimum controls for heat pump systems. It is particularly notable that a substantial number of studies were dedicated for the development of air-conditioning and power recovery systems for electric vehicles in this year. (4) In building mechanical system research fields, seventeen studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, and renewable energies, piping in the buildings. Proposed designs, performance performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the evaluation of work noise in tunnel construction and the simulation and development of a light-shelf system. The subjects of building energy were worked on the energy saving of office building applied with window blind and phase change material(PCM), a method of existing building energy simulation using energy audit data, the estimation of thermal consumption unit of apartment building and its case studies, dynamic window performance, a writing method of energy consumption report and energy estimation of apartment building using district heating system. The remained studies were related to the improvement of architectural engineering education system for plant engineering industry, estimating cooling and heating degree days for variable base temperature, a prediction method of underground temperature, the comfort control algorithm of car air conditioner, the smoke control performance evaluation of high-rise building, evaluation of thermal energy systems of bio safety laboratory and a development of measuring device of solar heat gain coefficient of fenestration system.

Antioxidative Effects of Inula britannica var. chinensis Flower Extracts According to the flowering period and species of Inula britannica var. chinensis (금불초 종(種) 및 개화시기에 따른 금불초 꽃 추출물의 항산화 효능)

  • Kwon, Soon Sik;Jeon, So Ha;Jeon, Ji Min;Cheon, Jong Woo;Park, Soo Nam
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.39 no.3
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    • pp.195-203
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    • 2013
  • In this study, antioxidative effects of the extracts of different species and flowering periods of Inula britannica were investigated. According to the free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity of the extracts, The I. britannica var. chinensis flower extract (500 ${\mu}g/mL$) was measured in a 79.89% free radical scavenging activity, but the flower extracts of similar species (I. britannica var. linariaefolia Regel, I. britannica var. ramosa, I. salicina var. asiatica) did not show any effect on the free radical scavenging activity. The effects of the free radical scavenging activity of I. britannica var. chinensis flower extracts were exhibited in the order of full bloom (93.68%), bud (43.28%), and fallen blossom (14.11%). Next, we established optimum condition of extract solvent, temperature, extraction time. The extract from ethanol at $60^{\circ}C$ showed the most free radical scavenging activity among other conditions and extraction time not relevant in free radical scavenging activity. The protective effects of the extract of I. britannica var. chinensis flower on the photohemolysis of human erythrocytes by using rose bengal were increased in a concentration-dependent manner (5 ~ 50 ${\mu}g/mL$). In particular, the extract in 50 ${\mu}g/mL$ concentration exhibited better protective activity (${\tau}_{50}$ = 116.1 min) than (+)-${\alpha}$-tocopherol (${\tau}_{50}$ = 73.44 min), which is a known lipophilic antioxidant. Principle component of I. britannica var. chinensis flower was identified as quercetin of flavonoids by high-performance liquid chromatography (HPLC). These results indicate that the extract of I. britannica var. chinensis flower can function as antioxidants in biological systems, particularly skin exposed to UV radiation by scavenging free radical and $^1O_2$, and protect cellular membranes against ROS. It is concluded that the antioxidative effects of the extract of I. britannica var. chinensis flower could be applicable to functional cosmetics.

Chungkook-jang Koji Fermentation with Rice Straw (볏짚을 이용(利用)한 청국장 제조(製造)에 관(關)한 연구(硏究))

  • Kim, Kyung-Ja;Ryu, Myung-Ki;Kim, Sang-Soon
    • Korean Journal of Food Science and Technology
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    • v.14 no.4
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    • pp.301-308
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    • 1982
  • Chungkook-jang Koji was fermented with rice straw at $40^{\circ}C\;and\;50^{\circ}C$ for 72 hours. The changes of proximate composition, pH, titrable acidity, nitrogen compounds, protease activity and free-amino acids during the fermentation were investigated. Moisture, lipid and protein contents remained essentially unchanged during the fermentation. The pH was gradually increased from 6.4 to 7.46 and 7.82 at $40^{\circ}C\;and\;50^{\circ}C$, respectively, after 72 hour fermentation. Amino type and water soluble nitrogen increased as fermentation progressed. however, the former slightly decreased after 60 hour fermentation. Chungkook-jang fermented at $40^{\circ}C$ showed somewhat higher protease activity than $50^{\circ}C$. However, protease activity at both fermentation temperatures showed the same trend; that is, it increased until 48 hour fermentation and thereafter decrease. Free amino acid content of Chung-kook-jang after 72 hour fermentation at $40^{\circ}C$ was 6 times greater than that of the steamed soybean, while it was 2.5 times greater at $50^{\circ}C$. Based on these results. it seems that the optimum fermentation conditions for Chungkook-jang were $40^{\circ}C$ and 72 hours.

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Effects of Combined Micronutrient(Fe, Mn, Cu, Zn, Mo and B) Application on Forage Traits in Pure and Mixed Swards of Orchardgrass and White Clover IV. Changes in the contents of micronutrients in forage plants (Orchardgrass 및 White Clover의 단파 및 혼파 재배에서 미량요소(Fe, Mn, Cu, Zn, Mo, B)의 조합시비가 목초의 여러 특성에 미치는 영향 IV. 목초 중 미량요소(Fe, Mn, Cu, Zn, Mo, B)의 함량 변화)

  • Jung, Yeun-Kyu
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.24 no.1
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    • pp.11-20
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    • 2004
  • This pot experiment was conducted to investigate the effects of combined micronutrient application($T_1$;control, $T_2$; Fe, $T_3$; Fe+Mn, $T_4$: Fe+Mn+Cu, $T_5$ ; Fe+Mn+Cu+Zn, $T_6$ ; Fe+Mn+Cu+Zn+Mo, $T_7$ ;Fe+Mn+Cu+Zn+Mo+B) on forage performance of pure and mixed cultures of orchardgrass and white clover. This 4th part was related to the changes in the contents of micronutrients(Fe, Mn, Cu, Zn, Mo, and B) in forages. The results obtained are summarized as follows: 1. General differences have been showed in the contents of micronutrients based on the treatments, forage species, pure/mixed culture, cutting order, and additional fertilization, especially N. Compared to pure culture, orchardgrass showed relatively high contents of Mn and Zn, and low contents of B and Fe in mixed culture. White clover, however, tended to be exactly opposed to the above trends. The contents of Cu and Mo did not show any differences between pure and mixed cultures. 2. In relative comparison, the $T_7$ influenced negatively on the contents of Cu, Zn, and Mo in orchardgrass. The $T_7$ also influenced negatively on the contents of Mo in white clover. However, the $T_7$ influenced positively on the contents of Mn in orchardgrass, and also influenced positively on the contents of Fe, Mn, and Cu in white clover. Because of the antagonism between Fe and Mn, the Fe contents in both forages were significantly decreased by the $T_3$. Under the various conditions, the differences among Fe contents tended to be more significant in white clover than in orchardgrass. 3. At the $T_6$ and $T_7$, the Mo contents in both forages tended to be relatively high. The Mo contents, however, were somewhat decreased by the $T_7$ 7/. The Mo-toxicity, which was caused by the high Mo-contents, tended to be diminished, and was likely to be prevented by the optimum B/Mo ratio and B application($T_7$ ).