• Title/Summary/Keyword: Weight-loss rate

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Physical Characteristics of Deastringent Persimmons during Modified Atmosphere Storage as Affected by Packaging Materials (포장재에 따른 탈삽감의 MA 저장 중 물리적 특성)

  • Chang, Kyung-Ho;Lee, Jin-Man;Hur, Sang-Sun
    • Journal of the Korean Applied Science and Technology
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    • v.34 no.3
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    • pp.478-486
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    • 2017
  • To find the effect of packaging materials(LDPE $60{\mu}m$, Ceramic $30{\mu}m$ and $60{\mu}m$) to enhance the shelf-life of de-astringent persimmon, the fruits used were the astringent persimmons of "Cheongdobansi" and astringency was removed in $CO_2$. De-astringent persimmon were stored in MA for 140 days at $5^{\circ}C$. During storage, the concentration of oxygen was decreased to 5.2%, while the concentration of carbon dioxide was increased to 5.2% from 18 days. But the concentration of oxygen and carbon dioxide was maintained at a constant concentration until the end of storage. The rate of weight loss was gradually decreases for the storage time elapsed and has better in ceramic $60{\mu}m$ packaging than other packaging materials. Fruit hardness and color value were well maintained in ceramic $60{\mu}m$ packaging. Tannin content and soluble solid were not significant difference among the packaging conditions. Ethanol and acetaldehyde content were decreased during early period of storage and then increased. As a result of objective analysis, de-astringent persimmon storage in ceramic $60{\mu}m$ was more effective than other storage conditions.

Effects of Processing Temperature and Browning Inhibitor on Quality Properties of Fresh-cut Burdock Roots (가공 온도 및 갈변 억제제가 신선절단 우엉의 품질 특성에 미치는 영향)

  • Chung, Hun-Sik;Seong, Jong-Hwan;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.19 no.1
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    • pp.31-36
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    • 2012
  • Fresh-cut burdock roots were processed at 4 and $25^{\circ}C$, respectively. The fresh-cut burdock roots were treated with different browning inhibitors (3% citric acid, 3% sodium chloride, 0.3% cystein, and 3% sodium acetate solutions), and the changes in their quality and browning characteristics were investigated. The respiration rate and browning index of the cut roots prepared at $4^{\circ}C$ were lower than those of the cut roots prepared at $25^{\circ}C$. The soluble solid content was higher in the cut roots prepared at $4^{\circ}C$ than in those prepared at $25^{\circ}C$. The weight loss and flesh firmness were not affected by the processing temperatures. Among the browning inhibitors, 0.3% cystein showed the best browning-retarding effect. There was no difference in phenolic compound content between the browning-inhibitor-treated roots and the nontreated roots, but the PPO activity was higher in the latter than in the former. Therefore, the processing temperatures of fresh-cut burdock roots affected their quality and browning development, and the combination of a low processing temperature and the use of the proper browning inhibitor should be applied for the higher quality of the produce.

Survey on Packaging Status and Effects of Precooling on the Quality of $Agaricus$ $bisporus$ (양송이버섯의 포장실태조사 및 예냉처리가 품질에 미치는 효과)

  • Chang, Min-Sun;Lee, Da-Uhm;Cho, Sun-Duk;Jhune, Chang-Sung;Kim, Gun-Hee
    • Food Science and Preservation
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    • v.19 no.1
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    • pp.67-73
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    • 2012
  • This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.

Effect of PE Film Thickness on MA (Modified Atmosphere) Storage of Strawberry (Polyethylene Film 두께에 따른 딸기의 MA(Modified Atmosphere) 저장 효과)

  • 김종국;문광덕;손태화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.1
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    • pp.78-84
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    • 1993
  • This study was conducted to investigate the effect of various polyethylene (PE) film packaging on the quality of strawberry during storage at low temperature. Gas composition in film was changed rapidly at early stage of storage and then kept at the level of 5~10% $CO_2$and 1~3% $O_2$. Weight loss and decay rate were low at 0.08mm PE film packed strawberries. Titratable acidity, pH and soluble solids were changed slightly during storage but its large difference according to film thickness was not observed. Decrease of flesh firm-ness and a value was restrained by PE film packaging. Free sugar of strawberry was composed of glucose and fructose in similar content and it was decreased a little during storage but the difference according to film thickness was not observed. The organic acids in strawberry were citric acid, malic acid, succinic acid, ascorbir acid, oxalic acid, tartaric acid and pyruvic acid and the major organic acid was citric acid. The contents of citric acid, malic acid, succinir acid and ascorbic acid were decreased and oxalic acid and tartaric arid were not changed during storage but pyruvic acid was increased in early stage and then decreased. These changes of organic acid were slight in packaged with 0.08mm PE film strawberry.

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Quality Characteristics of Muffins added with Kale Powder (케일 가루 첨가 머핀의 품질특성)

  • Choi, Sang-Ho
    • Culinary science and hospitality research
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    • v.21 no.2
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    • pp.187-200
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    • 2015
  • The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.

Effects of $\alpha$-Tocopherol Acetate on Puromycin Aminonucleoside-Induced Glomerular Injury in Spontaneously Hypertensive Rats (선천성 고혈압 흰쥐에 Puromycin Aminonucleoside로 유도된 사구체 손상에 대한 $\alpha$-tocopherol Acetate의 효과)

  • 이윤정;박원학
    • Biomedical Science Letters
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    • v.5 no.1
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    • pp.75-84
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    • 1999
  • In order to study the effects of $\alpha$-tocopherol acetate in glomerular injury, the minimal change nephrosis disease was induced by puromycin aminonucleoside (PAN) in spontaneously hypertensive rats, and we examined biochemical analysis in serum and morphological changes. The experimental animals were divided to control, PAN-treated (30 mg/kg, I.p.), vitamin E-treated (200 mg/kg, P.O.), and PAN+vitamin E-treated groups. After PAN injection, the rate of increase of body weight was lower than the other treatments. In addition, at 8 days after PAN injection, total protein content in serum was the lowest, whereas both blood urea nitrogen and serum creatinine contents were the highest in all experimental groups, which their changes of serum parameters were statistically significant. In morphological changes, the glomerular tissue at 8 days after PAN injection clearly showed obstruction of urinary space and proliferation of mesangial cells, and that loss and fusion of pedicles, vacuolization and edema of endothelial cells, and thickness of basal lamina were ultrastructurally showed in the glomerulus. Glomerular injury was significantly prevented by administration of vitamin E having an antioxidant effect. It suggested that the glomerular injury induced by PAN was accelerated by hypertension, and renal dysfunction might be induced by oxidative injury.

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Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored 'Sangjudungsi' Persimmon Fruit (저온저장 온도가 '상주둥시' 감의 과실품질 및 저장장해 발생에 미치는 영향)

  • Yoo, Jingi;Kang, In-Kyu;Park, Jun-yeun;Kim, Kyoung-ook;Win, Nay Myo;Ryu, Seulgi;Kim, Dae Hyun;Choung, Myoung-Gun;Lee, Jinwook
    • Journal of Bio-Environment Control
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    • v.25 no.4
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    • pp.262-269
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    • 2016
  • The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in 'Sangjudungsi' persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or $3^{\circ}C$ for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables ($L^*$, $a^*$, $b^*$) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the 'Sangjudungsi' persimmon fruits stored at higher storage temperature ($3^{\circ}C$) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.

Combined Foliar Spray of Boron, Calcium, and Silicon can Influence Quality and Shelf Life of Cherry Tomato in Modified Atmosphere Packaging (붕소, 칼슘, 규소의 복합 엽면시비가 방울토마토의 품질과 MAP 조건에서 저장성에 미치는 영향)

  • Islam, Mohammad Zahirul;Mele, Mahmuda Akter;Han, Su Jeong;Kim, Ju Young;Choi, In-Lee;Yoon, Jae Su;Yoon, Hyuk Sung;Park, Jong-Man;Kim, Il-Seop;Choi, Ki-Young;Kang, Ho- Min
    • Journal of Bio-Environment Control
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    • v.26 no.4
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    • pp.310-316
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    • 2017
  • This study was analyzed the effects of boron (B), calcium (Ca), silicon (Si) on quality and shelf life of 'Unicorn' cherry tomato at the light red maturity-stage. The storage conditions were modified atmosphere packaging (MAP) by oxygen transmission rate (OTR) packaging film at $5^{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$. Respiration and ethylene production were the lowest in B + Ca + Si -treated tomato fruits. The lowest fresh weight loss and the longest shelf life resulted from the B + Ca + Si treatment. And the firmness was enhanced by B + Ca + Si treatment at harvest time, and it was retained after storage at $5^{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$. Significantly lower soluble solids, lycopene, and color development were found at B + Ca + Si-treated tomato fruits compared with control after storage. Moreover, the highest titratable acidity and vitamin C content were observed in B + Ca + Si-treated tomato fruits after storage. From the above results, it was concluded that B + Ca + Si combined treatment can delay the maturity of cherry tomato after harvesting, and retained the firmness and prolong the shelf life.

Clinical Observation on Hyperthyroidism (갑상선기능항진증(甲狀腺機能亢進症)의 임상적(臨床的) 관찰(觀察))

  • Lee, Kyu-Bo;Kang, Bann;Song, Suk-Ho;Park, Hi-Myung;Whang, Kee-Suk
    • The Korean Journal of Nuclear Medicine
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    • v.3 no.2
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    • pp.39-47
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    • 1969
  • A clinical analysis was made on 161 cases of hyperthyroidism seen at the Radioisotope Laboratory of Kyungpook National University Hospital. This series consisted of 144 cases of diffuse goiter and 17 cases of nodular goiter. 1) Hyperthyroidism was most prevalent in the 4th decade and male to female ratio was 1:4.6. 2) Cardinal symptoms in the order of frequency were weakness, easy fatigability, palpitation, weight loss, nervousness, perspiration, heat intolerance, increased appetite, insomnia and dysmenorrhea. 3) Major physical findings in the order of frequency were goiter, fine tremor, tachycardia, wide pulse pressure, emaciation, warm moist skin, exophthalmos, systolic hypertension and atrial fibrillation. 4) The complications were ophthalmopathy (34.2%), thyrotoxic heart disease (5.6%), thyroid crisis (1 case), pretibial myxedema (1 case) and thyrotoxic myopathy (1 case). 5) Mean values of the six hour and twenty-four hour $^{131}I$ uptakes by the thyroid glands were 67.5% and 71.6%, respectively, in diffuse goiter and 64.5% and 65.0%, respectively, in nodular goiter. 6) Mean values of twenty-four hour $PB^{131}I$ conversion ratio were 76.3% in diffuse goiter and 70.2% in nodular goiter and those of the basal metabolic rate was +51% in the former and +41% in the latter. Mean serum cholesterol level was 152mg% in diffuse goiter and that in nodular goiter was 175mg%. 7) Among the 134 cases treated with $^{131}I$, 66 cases (49.3%) were successful1y controlled with single dose and in the majority of the cases the initial therapeutic dose required was $4.1{\sim}5.0mC$ in diffuse goiter and $5.1{\sim}6.0mC$ in nodular goiter. 8) With $^{131}I$ treatment the symptoms improved in the following order: heat intolerance, emaciation, nervousness, insomnia, easy fatigability, weakness, fine tremor, goiter, perspiration, exertional dyspnea and palpitation. And in a few cases improvement of even exophthalmos was seen. 9) Following $^{131}I$ treatment myxedema occurred in 4 cases (3%) and reccurrence in 9 cases (6.8%).

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Arthropod Succession and Decomposition Patterns of Pig Carrions Varying with the Exposed Extent of the Carrions (돼지사체의 노출 정도에 따른 곤충상과 사체의 부패 패턴에 대한 연구)

  • Jung, Jae-Bong;Yoon, Myung-Hee
    • Journal of Life Science
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    • v.21 no.8
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    • pp.1168-1175
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    • 2011
  • This study was carried out to offer forensic entomological evidence to estimate the post mortem interval (PMI) based on the arthropod succession in pig carrions and carrion decomposition patterns varying with the exposed extent of the carrions. Four carrions, exposed, wrapped, covered or shaded, were placed in an open grassland near the Nakdong-river in Busan in August, 2010. It was found that the first visiting insect was Chrysomyia megacephala among a total of 20 species of 15 families belonging to 7 orders of Insecta, and that four species were useful indicators of the decomposition stage of the carrion: C. megacephala for I~V stages; a species of Sepsidae, Creophilus maxillosus and a species of Carabidae for III~V stages. It was also found that the more the exposed extent of exposure of carrions, the higher the rate of decomposition of carrions, i. e. the time for decomposition of carrions were 7days for the exposed carrion, 10days for the covered one, 13days for the shaded one, and 15days for the wrapped one. This result seems to be related to the differences in the weight loss of carrions caused by strong rains during the research period and by the accessibility of insects to the carrions; both are strongly affected by the exposed extent of the carrions. Accordingly, it was suggested that the exposed extent of the carrions must be taken into consideration to estimate the PMI.