• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.166-176
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• 2009

Eighteen Korean chestnut cultivars were collected from various places and the proximate compositions, dietary fiber, amino acid and free sugar contents in three parts (whole kernel, white kernel, yellow kernel) of eighteen Korean chestnut cultivars were analyzed. The white kernel of Chukfa and the yellow kernel of Ipyung contained the highest amount of moisture and crude protein, respectively. Carbohydrate content of whole kernel showed a range of $30.8{\sim}52.0%$ and crude ash content of whole kernel showed a range of $0.9{\sim}1.8%$. The amount of crude lipid was the highest in Byunggo. The amount of dietary fiber in Kwangeun, Daebo, Parkmi 1 ho, Yooma and Pyeonggi were higher than that of other Korean chestnut cultivars. Seventeen amino acids were detected. Major amino acids of the various chestnuts were aspartic acid and leucine. The amount of amino acids was higher in Ichui, Ipyung and Pyeonggi but was lower in Dantaek and Sandae than that of other samples. The major free sugar in the chestnuts was glucose. The free sugar amount of yellow kernels was higher than the white kernels.

• Journal of Korean Society of Forest Science
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• v.95 no.4
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• pp.415-422
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• 2006

This study aims for suggesting an idea to plan the expansion of consuming environmentally friendly chestnuts by statistically analyzing the types and intentions for consumer's purchase of environmentally friendly point of production and export side. For this, the survey was performed on 650 housewives living in Seoul, new metropolitan cities such as Ilsan, Bundang, where is the central place of main consumption. As a result, it is more effective to plan the expansion of consumption as the activity of consumption promotion for environmentally friendly chestnut focused on specific target such as 3~4 members of family and 30~40's age of young housewives having with the academic background of above university graduate, large income of average monthly payment with over 4.5 million won and consumers who have experience to purchase environmentally friendly forest products. In order to achieve this goal, it is require to secure the stabilized dealer for the environmentally friendly forest products as well as to establish the appropriate price reflected by the value and quality of environmentally friendly chestnut which the consumers recognize. It is estimated that this price can be decided on the basis of willingness to pay for the environmentally friendly chestnut from the index which comes from the integrated and concentrated consumers' expectation as this study surveyed.

• Journal of Biosystems Engineering
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• v.33 no.6
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• pp.384-389
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• 2008

Three prototype chestnut harvesters were constructed and evaluated their chestnut collection ability and field efficiency. Air-lock paddle system successfully picked up all loose material, and pick up efficiency was about 56 kg/h. Power required to operate this system was evaluated to be 8.7 kW with an air flow rate of $32.6\;m^3/min$. A radial blade type blower with 0.41 m impeller diameter was considered to be a minimum size for this system. For the auger system, air was sucked into the cylinder as the hinged flat cover began to be opened by the material pushed by the auger, and the empty burrs flew back to the container through the space between auger flights and collected in the bottom of the container. It was considered to add a device to prevent air from flowing back or to use the back flowing air for separation of burrs and nuts inside the container. The venturi system could not pick up chestnuts, as they only carried part way up to the suction hose. Consideration was given to an idea that the venturi could be used as a cleaning and separation mechanism for containers filled with both empty burrs and good nuts. A minimum vacuum of 129 mm wg was required to pick up chestnuts, and the corresponding inlet air velocity was 19.3 m/s. 104 mm of vacuum, which was about 81 % of that required for nuts, was enough to pick up burrs with nuts inside. Also, empty burrs with higher moisture content recorded the same pressure as for the burrs with nuts.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1216-1220
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• 1999

The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz. $45^{\circ}C,\;55^{\circ}C$ and $65^{\circ}C$. The particle size of chestnut powder was prepared smaller than 60 mesh$(250\;{\mu}m)$. Higher blanching time and temperature increased water binding capacity(WBC) of chestnut powder. Water soluble index(WSI) was the highest for chestnuts blanched at $65^{\circ}C$ for 30 min. As with water binding capacity(WBC), swelling power of chestnut powder increased with increasing blanching time and temperature but solubility showed an reduction by increasing blanching temperature. In Brabender amylographic examination, peak viscosity of chestnut powder showed great change, but the gelatinization temperature showed no significant differences by blanching conditions.

• Journal of Korean Society of Forest Science
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• v.94 no.4 s.161
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• pp.277-280
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• 2005

In order to prevent chestnuts from damage by the peach pyralid moth, Dichocrosis punctiferalis, a sprinkler system was installed on the chestnut orchard. Such a test was conducted at Yeoju-gun, Gyeonggi-do, Korea in 2002. Insecticides of fenitrothion 50% EC, x1,000 and diflubenzuron 25% Wp, x2,500 were sprayed at ten-day fifteen-day and twenty-day intervals during the period of D. punctiferalis adult occurrence by sprinkler system. The peach pyralid moths generally emerged for about 60 days from early July to early September, and peak emergence was 10 days from late July to early August. Damage rate of chestnuts were 0.9-4.0% on average with this crown insecticide spraying with diflubenzuron, while 30.4% when not treated. Control effectiveness of this insecticide spraying was 92%(86.7-97.0%). In conclusion, effectual times and number of insecticide application with sprinkle system against peach pyralid moth were from early July to late August and four or five times at ten or fifteen day intervals, respectively.

• Food Science and Preservation
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• v.14 no.5
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• pp.462-468
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• 2007

In this study, the quality effect of soaking in alum water, soaking in electrolyzed oxidizing water, and freezing during storage, on peeled chestnuts, were analyzed. When soaked in 0.1% (w/v) alum water, peeled chestnuts showed good characteristics in terms of weight loss, decomposition, and color preservation. However, texture and taste qualities rapidly decreased with increases in storage time. When soaked in twice their own weight of electrolyzed oxidizing water(pH 2.61, ORP 1,142 mV) for 10 min, the samples were preserved in an optimally edible condition. When frozen at $-10^{\circ}C$ for 5 min, the samples were suitable for use as material for processed chestnut produce, as was also the case when pretreatment with electrolyzed oxidizing water was employed.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.45-52
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• 2004

The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.

• Korean journal of applied entomology
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• v.40 no.1
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• pp.69-76
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• 2001

The entomopathogenic nematodes, Steinernema carpocapsae Pocheon strain (ScP) and Heterorhabditis bacteriophora Hamyang strain (HbH) were evaluated against chestnut insect pests, The farmers＇handling methods of chestnuts were taken into consideration to develop practical biological control with entomopathogenic nematodes . The major insect pests found with chestnuts were Curculio sikkimensis, Seichocrocis punctiferalis, and Cydia kurokoi. Although individual chestnut contained one species of insect was 58% representing 18% by C. sikkimensis, 27.7% by D. punctiferalis and 12.3% by C. kurokoi. The percentage of co-infection of C. sikkimensis with D. punctiferalis was 3.3%, C. sikkimensis with C. kurokoi 5.0%, D. punctiferalis with C. kurokoi 7.7%, and C. sikkimensis with D. punctiferalis and C. kurokoi 5.0%. The entomopathogenic nematodes, ScP and HbH were effective against all the species of chestnut insect pests. The $LC_{50}$ of ScP was 14.6 for C. sikkimensis, 4.6 for D. punctiferalis, and 5.6 for C. kurokoi and that of HbH was 49.2 for C. sikkimensis, 5.8 for D. punctiferalis, and 13.9 for C. kurokoi, respectively. When ScP was applied into pot including harvested chestnuts at the rate of 4,813 infective juveniles (Ijs)/pot $(=1\times10^9/ha)$, mortality of C. sikkimensis, D. punctiferalis, and C. kurokoi was 85.3%, 96.9%, and 68.1%, respectively. The mortality of C. sikkimensis, D. punctiferalis, and C. kurokoi was 60.73%, 96.5%, and 66.8%, respectively when HbH was applied at the same rate. Combination of two nematode species produced similar effects and insects were more infected by ScP than HbH. When chestnuts were soaked in the suspension of ScP at the rate of 300, 3,000, and 30,000 Ijs for 10 minutes or 30 minutes, mortalities of all chestnut insects were high irrespective of soaking time, concentration , and nematode species.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.170-175
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• 1980

A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.