• Food Science and Preservation
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• v.14 no.6
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• pp.645-649
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• 2007

The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Journal of the Korean Wood Science and Technology
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• v.51 no.5
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• pp.334-344
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• 2023

Dregs from the sugar palm (Arenga pinnata) starch industry are considered a waste product of the agricultural industry and have not yet been optimally utilized. Therefore, this study aimed to manufacture particleboards from dregs using different amounts of adhesive and particle size ratios. Sugar palm dregs, which had been separated into fibers and powder/fine particles, were used as raw material for making particleboards. The fiber had an average length of 6.84 ± 3.23 cm, while the fine particles were of a size that passed through size 10 mesh and remained in size 60 mesh. Three ratios of fiber to fine particles (100:0, 75:25, and 50:50 wt%) with three different amounts of sucrose-citric acid adhesive (10, 15, and 20 wt%) were used in this study. Increasing the amount of fine particles and the resin content can improve the physical properties and the internal bond strength of boards made from sugar palm dregs. The fine particles possibly filled the gap between the fibers in the particleboard, while the fibers exhibited a high bending strength. As a result, a high-performance particleboard can be attained by combining the composition ratio of fiber/fine particles and resin content. In this study, particleboards made from fiber/fine particles (75:25 wt%) and adhesive content of 15 wt% and 20 wt% had the mechanical properties that met the requirements of Japanese Industrial Standard (JIS) A 5908 type 18. Sugar palm dregs have the potential to be used as raw materials to create value-added particleboards.

• Food Science and Preservation
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• v.4 no.2
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• pp.131-137
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• 1997

Effect of storage on the tree and quality of early cultivar of Citrus unshiu Marc. produced in Cheju according to harvest time were investigated. Soluble solids, acid content, flesh ratio, firmness and specific cavity of the fruits harvested at 27th of November were 12.0, 1.03%, 79.98%, 0.774kg-force, 0.912, respectively. Soluble solids, total sugar and reducing sugar were increased gradually, but acid content was decreased slightly as delayed in harvest time. Otherwise specific gravity and firmness were not shown in great during harvest time, color index(a/b) was increased sharply till late November and then remained in stationary phase. On these result, we recommend that the harvest time of early cultivar of Citrus unshiu Marc. would be during December because of wilting partly. Fully ripened-fruits harvested late, compared to ordinary harvest time, with cold storage would be kept more quality and freshness of fruits for fresh consumption than the fruits harvested early and stored at room temperature.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.502-507
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• 2009

This study was conducted to establish the minimum harvesting time of 'Campbell Early' grape with girdling of 8 years old vines by the investigation of fruit quality. Girdling was performed as 5~7mm width at 1.0m height with a Y-trellis system on July 5th at Gimcheon, Gyeongbuk province. Skin color, soluble solids contents, sugar content, organic acid, and titratable acidity were analyzed every seven days period after the girdling. From 14 days after the girdling, pericarp color changed quickly as compared to the control, and also decreased b value and increased a value of Hunter L were observed. The content of organic acids decreased quickly as 0.85% as compared to the control's one, 1.10%. Sugar-acid ratio increased rapidly from the 21days as 15.1 against 10.8 of the control at harvesting time. After 14days, sugar content was abruptly increased such as fructose and glucose, that is 7days faster than the control. In harvesting time, their contents were high as $64.5mg{\cdot}g^{-1}FW$ and $61.0mg{\cdot}g^{-1}FW$ as compared to $56.1mg{\cdot}g^{-1}FW$ and $53.7mg{\cdot}g^{-1}FW$ of the control respectively. Among the content of organic acids, malic acid decreased quickly than the control's one in coloring time. The content of tartaric acid was obviously lower as $4.13mg{\cdot}g^{-1}FW$ than the control's one, $5.96mg{\cdot}g^{-1}FW$ in harvesting time. From these results, we assume that the harvesting of girdled 'Campbell Early' grape should be started in 42days after the girdling, when sugar-acid ratio is above 15.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.411-416
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• 2002

The effects of electrodialysis (ED) alone or ED plus ultrafiltration (UF) on deacidification of mandarin orange juice were studied by using a commercial ED stack with ion exchange membranes. ED processing, reduced the total acidity of the juices by 30% (0.6~0.7% as total acidity) after 50 min and by about 60~70% (0.23~0.4% as total acidity) after 100 min, as compared to the control juice. However, the acidity reduction after 50 min of ED was determined to be suitable, when considering total acidity (0.6~0.7%, w/w) and current efficiency. There was no color change in the juices following ED, and the pH and Brix were only slightly decreased. Furthermore, ascorbic acid and citric acid concentrations showed only minor decreases, and amino-N, free sugar, and flavonoid contents remained almost unchanged. Therefore, we concluded that the nutritional integrity of the juice was maintained. ED combined with UF may be effective, not only in preventing membrane fouling, but also in preserving the nutrients, such as ascorbic acid, in citrus juice.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.48-56
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• 1992

This studies were carried out to investigate the effects of leaf loading quantity and circulating air volume during bulk curing on the variation of physical and chemical characteristics in flue-cured tobacco. The results are as follows : 1. The content of sugar in cured leaves was decreased with more circulating air volume and leaf loading quantity at bulk curing. 2. Total nitrogen and protein nitrogen were decreased with less circulating air volume and more leaf loading quantity, while amino nitrogen was increased. 3. The contents of linolenic acid and linoleic acid were increased with more leaf loading quantity and oxalic acid and citric acid had a tendency of being increased in case of high circulating air volume. 4. In general, major aromatic compounds were increased through flue-curing. Relatively high content of solanone in case of lower air volume and less leaf loading were observed, while megastig matrienone was increased when leaf loading was small. 5. The more circulation air volume with leaf loading quantity caused lowering equilibrium moisture content and higher shatter index, which resulted in poor quality of cured leaves based on quality index, nitrogen number, taste index phillips index, and sugar-nicotine ratio.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.8
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• pp.3430-3438
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• 2011

The purpose of this study is to set the Korean mandarine quality standards based on consumer preference survey. Until now the Korean mandarine's quality standards has been based on the fruit size. The Korean mandarine's quality in agricultural cooperative, citrus agricultural cooperative federation, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Korean mandarine's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, the highest grade brand was required more than sugar $12^{\circ}Bx$ and less than acid 1.0% and the following grade brand was required more than sugar $11^{\circ}Bx$ and less than acid 1.0% uniformally. Thus, in this study, based on the consumers' preference of Korean mandarine, 4-level grades of sugar and 4-level grades of acidity were divided into the total 16-level grades. Based on them, 5-level grades were set.

• Applied Biological Chemistry
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• v.4
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• pp.17-22
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• 1963

Changes of Enzymatic activities and chemical components during Koji preparation of soy sauce with various ratio of soy bean and wheat were studied as first step for checking the current ratio of raw materials for improved soy sauce and determination of proper ratio of them in the respect to its quality and taste, and following results could be obtained. 1. The Protease in the dryed Koji were mainly conmposed of a part which active at the neutral (about pH 6.0) range, while parts which active at acid and alkaline side were inferior. The more amount of wheat increases as raw materials of Koji, the stronger Protease activities of acid and neural side were, while the weaker alkaline side were. 2. Activity of Enzymes were increased rapidly in earlier stage then gradually in later stage or Protease and ${\beta}-Amylase$ rapidly throughout except drying of ${\beta}-Amylase$ during the course of Koji preparation. The more amount of wheat as raw material increases, the stronger Protease and ${\beta}-Amylase$ activity except. ${\beta}-Amylase$ were. 3. Reducing sugar, amino nitrogen, total nitrogen were increased, while total sugar were decreased during the course of Koji preparation. 4. The more amount of wheat increases as raw materials, the more increase reducing sugar, total sugar were, while the total nitrogen were decreased, no noticeable differences were observed in the amino nitrogen among the dryed Kojies.