• Title/Summary/Keyword: Vitamin C content

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Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System (식물공장 시스템에서 재배한 브로콜리 새싹의 건조방법에 따른 이화학 및 항산화 특성 연구)

  • Kim, Eun Ji;Kim, Tae Su;Kim, Mi Hye
    • Journal of the Korean Society of Food Culture
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    • v.28 no.1
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    • pp.57-69
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    • 2013
  • Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore, we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing the most favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting and light sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid, mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenolic compounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis relied on the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system's photosynthesis, treated under different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sprouts under fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light had superior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superior amounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium, magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDA antioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radical scavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%). Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric, oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had five times the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C. Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activated antioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show that antioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated. Therefore, thorough foundational data is required to product the most functional broccoli.

Comparison of the Nutritional Composition of 3 kinds of Citrus produced on Jeju Island, Korea (제주산 감귤류의 영양성분 함량 비교)

  • Lee Sung Hyeon;Park Hong Ju;Back Oh Hyeon;Chun Hye-Kyung;Rhie Seung Gyo;Lee Gun Soon
    • The Korean Journal of Community Living Science
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    • v.16 no.1
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    • pp.15-20
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    • 2005
  • To identify and compare the nutritional composition of different kinds of citrus, three examples (Citrus fruit, Kumquat, and Hallabong) were taken from Jeju island in Korea at the same time and their nutritional compositions were measured using the Association of Official Analytical Chemists (AOAC) method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), mineral and vitamin contents were measured. The Nutrient composition revealed some significant differences among the Citrus. The Citrus fruit has more moisture and Fe content than those of the Kumquat. The Kumquat contained more ash, Ca, Na, Mg, Zn, Vitamin A, and B1 than the other Citrus specimens, while the Hallabong had the most protein and Fe. However, fiber, K, Vitamin B₂, C and niacin contents were not significantly different among the specimens. The results demonstrate that the three kinds of citrus used in this study have different nutritional compositions, but they can all be used as a good food for supplementation of K, vitamin A and C. We hope the nutritional analysis of Citrus specimens will be helpful in meeting the consumer's interest in these Citrus, and increase the export of our Citrus produce.

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Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015 (식사구성안의 생애주기별 권장 식단의 영양 적정성 분석 -2015 한국인 영양소 섭취기준-)

  • Kim, Youngnam
    • Korean Journal of Community Nutrition
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    • v.22 no.4
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    • pp.279-288
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    • 2017
  • Objectives: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in 'DRI for Koreans 2015' were analyzed to verify whether such expectation was fulfilled. Methods: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in 'DRI for Koreans'. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the 'DRI for Koreans 2015'. Results: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ${\geq}40%$ by food groups were as follows: grain group in energy and carbohydrate; meat fish egg legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk dairy products group in calcium. Conclusions: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat sugar food group assigned in Target Pattern and condiment.

Metabolic engineering of Vit C: Biofortification of potato

  • Upadhyaya, Chandrama P.;Park, Se-Won
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2010.10a
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    • pp.14-14
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    • 2010
  • Vitamin C (ascorbic acid) is an essential component for collagen biosynthesis and also for the proper functioning of the cardiovascular system in humans. Unlike most of the animals, humans lack the ability to synthesize ascorbic acid on their own due to a mutation in the gene encoding the last enzyme of ascorbate biosynthesis. As a result, vitamin C must be obtained from dietary sources like plants. In this study, we have developed two different kinds of transgenic potato plants (Solanumtuberosum L. cv. Taedong Valley) overexpressing strawberry GalUR and mouse GLoase gene under the control of CaMV 35S promoter with increased ascorbic acid levels. Integration of the these genes in the plant genome was confirmed by PCR and Southern blotting. Ascorbic acid(AsA) levels in transgenic tubers were determined by high-performance liquid chromatography(HPLC). The over-expression of these genes resulted in 2-4 folds increase in AsA intransgenic potato and the levels of AsA were positively correlated with increased geneactivity. The transgenic lines with enhanced vitamin C content showed enhanced tolerance to abiotic stresses induced by methyl viologen(MV), NaCl or mannitol as compared to untransformed control plants. The leaf disc senescence assay showed better tolerance in transgenic lines by retaining higher chlorophyll as compared to the untransformed control plants. Present study demonstrated that the over-expression of these gene enhanced the level of AsA in potato tubers and these transgenics performed better under different abiotic stresses as compared to untransformed control. We have also investigated the mechanism of the abiotic stress tolerance upon enhancing the level of the ascorbate in transgenic potato. The transgenic potato plants overexpressing GalUR gene with enhanced accumulation of ascorbate were investigated to analyze the antioxidants activity of enzymes involved in the ascorbate-glutathione cycle and their tolerance mechanism against different abiotic stresses under invitro conditions. Transformed potato tubers subjected to various abiotic stresses induced by methyl viologen, sodium chloride and zinc chloride showed significant increase in the activities of superoxide dismutase(SOD, EC 1.15.1.1), catalase, enzymes of ascorbate-glutathione cycle enzymes such as ascorbate peroxidase(APX, EC 1.11.1.11), dehydroascorbate reductase(DHAR, EC 1.8.5.1), and glutathione reductase(GR, EC 1.8.1.7) as well as the levels of ascorbate, GSH and proline when compared to the untransformed tubers. The increased enzyme activities correlated with their mRNA transcript accumulation in the stressed transgenic tubers. Pronounced differences in redox status were also observed in stressed transgenic potato tubers that showed more tolerance to abiotic stresses when compared to untransformed tubers. From the present study, it is evident that improved to lerance against abiotic stresses in transgenic tubers is due to the increased activity of enzymes involved in the antioxidant system together with enhanced ascorbate accumulated in transformed tubers when compared to untransformed tubers. At moment we also investigating the role of enhanced reduced glutathione level for the maintenance of the methylglyoxal level as it is evident that methylglyoxal is a potent cytotoxic compound produced under the abiotic stress and the maintenance of the methylglyoxal level is important to survive the plant under stress conditions.

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Studies on the Changes of Chemical Components of Dried Jujube (Zizyphus jujuba MILLER) during Storage (대추 (Zizyphus jujuba MILLER)의 저장중(貯藏中) 화학성분변화(化學成分變化)에 관(關)한 연구(硏究))

  • Lee, Hee Bong;Kim, Seung Yeol
    • Korean Journal of Agricultural Science
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    • v.15 no.1
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    • pp.95-113
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    • 1988
  • In order to find out changes of chemical components related to browning of dried jujube, four varieties were subjected to the proximate analysis. Boeun, one of the major varieties in Korea, was sun-dried and stored for 12 months and analyzed periodically for one year. Browning, titrable acidity, pH, contents of ascorbic acid, organic acid, total amino acid, free amino acid, free sugar, hydroxymethylfurfural (HMF) and phenolic compounds were determined and compared with those of fresh jujube. The results obtained are summarized as follows; 1. In comparison with other similar fruits, jujube was high contents of ascorbic acid (62-79mg%) and carbohydrate (22-28%) excluding fiber. 2. Browning was increased in both steam-treated and nontreated plot together as storage period was prolonged. 3. Ascorbic acid content of fresh jujube was as high as 297.4mg% DB, but it was decreased to 20.2mg% DB, after 12 months storage. Therefore, loss of ascorbic acid was very great up to 93% of its original content. 4. Five kinds of organic acid, oxalic, succinic, fumaric, malic and citric acid were identified as major organic acids. It was interesting that only fumaric acid content was increased while others decreased during storage. 5. Seventeen kinds of amino acid were identified in the analysis of total amino acid content. Major amino acids were found to be proline, threonine, glutamic acid and lysine. During 12 months storage, 30% of original total amino acid was decreased and this was mostly accounted for free amino acids. 6. Threonine, proline, alanine and valine were identified as free amino acids which showed 85% decrease after 12 months storage. 7. Free sugars of jujube were composed of fructose, glucose and sucrose. They showed 24% decrease after 12 months storage, Especially sucrose was not detected after 4 months storage. 8. HMF of dried jujube was isolated and identified. Its content was increased up to great extent as storage period prolonged. 9. Caffeic, ferulic and P-coumaric acid were identified as jujube phenolic compounds which were significantly decreased during storage. In conclusion, non-enzymatic browning was thought to be more important than enzymatic reaction in the dried jujube. Amino-carbonyl reaction, ascorbic acid oxidation and reaction between phenolic compounds and sugar or nitrogen compounds were observed to be related to this browning.

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Experimental Studies on the Optimum Pasteurization Condition of the Cow's Milk Produced in Korea II. The Changes in Chemical Composition and Microbiological Aspects of Low Temperature Pasteurized Milk (한국산(韓國産) 우유(牛乳)의 적정(適正) 살균조건(殺菌條件)에 관(關)한 실험적(實驗的) 연구(硏究) II. 저온살균처리(低溫殺菌處理)에 의한 우유(牛乳)의 화학적(化學的) 조성(組成) 및 미생물학적(微生物學的) 성상(性狀)의 변화(變化))

  • Kim, Jong Woo
    • Korean Journal of Agricultural Science
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    • v.14 no.2
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    • pp.301-308
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    • 1987
  • The results of experiment to find out the optimum pasteurization condition by heating from $50^{\circ}C$ to $70^{\circ}C$ at intervals of $5^{\circ}C$ and to review chemical composition, microbiological aspects and keeping quality were summarized as follows: 1. The milk sample pasteurized at $50-70^{\circ}C$ showed the decreased pH value from 6.55 to 6.42 while the contents of protein, fat, lactose and ash did not have significant changes. 2. Non-casein nitrogen and filterable nitrogen decreased while casein nitrogen and non protein nitrogen increased as the heat treatment increased. 3. The content of calcium and vitamin C decreased and artificial digestibility for the pasteruized milk increased from 14.07% to 20.00% by the heat treatment. 4. Milk pasteurized at $65^{\circ}C$ had viable bacteria counts $1.3{\times}10^4/m{\ell}$, coliforms negative, psychrotrophic bacteria $9.5{\times}10^2/m{\ell}$ and 99.0% pasteurization effect. 5. Milk pasteurized at $65^{\circ}C$ did not show significant changes in chemical composition and microbiological aspects at $4^{\circ}C$ in refrigerator.

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Changes of Constituent Components in Chestnut during Storage (밤의 저장 중 성분변화)

  • Nha, Young-Ah;Yang, Cha-Bum
    • Korean Journal of Food Science and Technology
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    • v.28 no.6
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    • pp.1164-1170
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    • 1996
  • Studies were carried out to investigate the changes of constituent components in chestnuts (Castanea crenata Sieb. et Zucc) during storage at $20^{\circ}C$ for 9 weeks and $1^{\circ}C$ for 15 weeks. Ascorbic acid content of chestnut was 4.08 mg% in oxidized form and 17.7 mg% in reduced form which was 81.3% of total ascorbic acid. The reduced form gradually decreased during storage, while the oxidized forms increased during 5 weeks at $20^{\circ}C$ and 7 weeks at $1^{\circ}C$. The major organic acids in chestnut were malic acid, citric acid and quinic acid. Citric acid significantly decreased during storage, while malic acid increased during storage at $20^{\circ}C$ and decreased at $1^{\circ}C$. Free sugars in chestnuts were identified as glucose, fructose, sucrose and maltose. Glucose and fructose decreased after 5 weeks storage at $20^{\circ}C$ followed by an increase thereafter. Sucrose and maltose also increased. The major free amino acids in the chestnut were glutamic acid, aspartic acid, arginine, alanine, proline and serine. Glutamic acid, arginine, alanine, threonine, phenylalanine, valine and lysine increased during storage at $20^{\circ}C$, while proline, serine, isoleucine. leucine and ${\gamma}-aminobutyric$ acid decreased.

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Effect of Pine Needle(Pinus densiflora Seib. et Zucc) Sap on Kimchi Fermentation (솔잎즙의 첨가가 김치의 발효숙성에 미치는 영향)

  • Choi, Moo-Young;Choi, Eun-Jung;Lee, Eun;Cha, Bae-Cheon;Park, Hee-Juhn;Rhim, Tae-jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.6
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    • pp.899-906
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    • 1996
  • The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

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Studies on the Constituents of Gynostemma pentaphyllum Makino (덩굴차(Gynostemma pentaphylum Makino)의 성분에 관한 연구)

  • Lee, Heon-Ok;Ko, Young-Su
    • Korean journal of food and cookery science
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    • v.6 no.4 s.13
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    • pp.69-83
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    • 1990
  • Gynostemma pentaphyllum Makino is a kind of perennial liana plant belonging to the Cucurbitaceae family. Since it was first discovered and reported to the Japanese academy in 1977, it came to be widely known to China and Southeast Asia areas as well as Japan. In Korea its name began to appear in the first half of 1980's, and it is now being nationwidely cultivated and popularized as tea stuffs. Gynostemma pentaphyllum Makino has remarkably strong propagation power. In addition. since it contains a great quantity of beneficial components, especially saponin it is believed to have excellent medical effects, too. This study was undertaken to examine the value of Gynostemma pentaphyllum Makino as a health-promotint tea, by investigating the components creating the flaver of tea and the saponin ingredient making medical effects as well as by inspecting whether Gynostemma pentaphyllum Makino products show different component arrangements according to their growing districts. As raw materials of the experiment, three kinds of Gynostemma pentaphyllum Makino samples produced in Suwon, Geochang and Uleungdo were taken. To accomplish the formerly stated goals, the contained quantity of the proximate composition, free sugar, reducing sugar, free amino acid, minerals, tannin, caffeine and vitamin C were measured respectively and compared between the samples, while the saponin content was compared with heat extracted from panax ginseng. The results of the experiment are as follows: 1. In the case of the proximate composition, the crude fat content was the highest in the Gymostemma pentaphyllum Makino material from Geochang (1.62%), the second in that from Suwon (1.56%), and the lowest in that from Uleungdo (1.0%). In addition the Geochang: produced sample had the greatest quantity of the crude protein and ash contents: the order of the crude Protein content was the Geochang produced (17.83%), the Suwon-produced (15.87%), and the Uleungdo-produced(12.28%), while that of the ash content was the Geochang-produced (14.80%), the Uleungdo-produced(10.17%), and the Suwon-produced(9.34%). 2. As for the reducing sugar contents, the Suwon-produced scored the highest of the three (3.3%), while the Geochang-produced was 1.3% and the Uleungdo-produced 0.5%. The total content of free sugar was 1.07% (the Suwon-produced), and 0.49% (the Geochang-produced) respectively but the sample from Uleungdo showed almost no free sugar content. The contained quantity of fructose and glucose was the highest among the kinds of free sugar both in the Suwon-produced and in the Geochang-produced. 3. The content of amino acid was the highest in the Suwon-produced(1.41%), the second in the Geochang-produced(1.37%), and the lowest in the Uleungdo-produced(0.53%). In the experiment, sixteen kinds of amino acid were extracted-Asp. Thr. Ser. Glu. Gly. Ala. Val. Het. Ileu. Leu. Tyr. Phe. Lys. His. Arg. Try. All of them except glutamic acid and methionine showed the highest quantity score in the Suwon-produced, while the glutamic acid content was the higest in the Uleungdo-produced and the methionine content in the Geochang-produced. The sequential arrangement of the sixteen contents according to their magnitude ranged from glycine, aspartic acid, and glutamic acid (the highest) to tryptophan, serine and lysine (the lowest). 4. Ten kinds of mineral were detected-Ca, Mn, Cd, K, Na, Pb, Mg, Fe, Zn, Cu. Among them, the content of Cd, Na, Mg, Zn and Fe was the highest in the Geochang-produced and that of K in the Suwon-produced. 5. The Geochang-produced materials contained much a larger quantity of tannin (6.3%) than the Suwon-produced (2.6%). Neither caffeine nor vitamin C was detected in the three kinds of materials. 6. In the case of the saponin content the Geochang-produced showd 2.39%, the Uleungdo-produced 1.77% and the Suwon-produced 1.49% respectively. However, it was found also that the saponin content of Gymostemma pentaphyllum Makino was the same kind as that of panax ginseng.

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Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material) (PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가)

  • Sung, Jung-Min;Kim, So-Hee;Kim, Byeong-Sam;Kim, Jong-Hoon;Kim, Ji-Young;Kwon, Ki-Hyun
    • Food Science and Preservation
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    • v.23 no.4
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    • pp.471-478
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    • 2016
  • For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.