• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.4
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• pp.268-281
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• 2004

A study was carried out in order to estimate the deformation of the pound net according to the current by the model test in the circulating water channel. The tension of the frame rope and the variation of net shape were measured to investigate the deforming of the model pound net in the flow. The results are obtained as follows; 1. The experimental equation between tensions (R) of the frame rope and velocity (ν)was found to be R=$19.58v^{1.98}$($r^2$=0.98) in case of the upperward flow with fish court net and R=$26.90v^{1.72}$($r^2$=0.95)at the upperward flow with bag net according to the velocity from 0.0m/s to 0.6m/s, respectively. 2. As the variation of flow speed inside of the model net was gradually decreased according as which is passed through netting panels, in case of the upperward flow with fish court net, the flow speed was about 70% of initial flow speed at 0.1m/s, 60% at 0.2m/s, 50% at 0.3m/s and 40% 0.4~0.6m/s at the measurement point(h) inside of the first bag net, respectively. In case of the upperward flow with bag net, as the flow speed was steeply decreased according as which if passed through the second bag net, it was 30~60% of the initial flow speed and was 20~30% inside of the first bag net and was about 10~20% inside of the inclined passage net. 3. In case of the upperward flow with fish court net, the variation of deformed angle of fish court net was from 0$^{\circ}$ to 70$^{\circ}$and that of inclined passage net was from 0$^{\circ}$ to 63$^{\circ}$and that of the second bag net was from 0$^{\circ}$ to 47$^{\circ}$ . 4. In case of the upperward flow with fish court net, the variation of deformed angle of the second bag net was changed from 0$^{\circ}$ to 70$^{\circ}$and that of the inclined passage net was from 0$^{\circ}$ to 55$^{\circ}$ and that of the fish court net was from 0$^{\circ}$ to 50$^{\circ}$. The depth ratio of the first bag net was changed from 0% to 35% and that of the second bag net was from 0% to 20% and that of the inclined passage net was from 0% to 35%. In the flow speed 0.5m/s, the inclined passage net was raised up to the entry of the bag net and then prevented it more over 90%. 5. To be increased the opening volume of pound net, it needs to attach the added weight outside of the fish court net, inclined passage net and bag net. At the same time, it needs to adjust the tension of the twine for maintenance of the shape.