• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1091-1097
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• 2005

This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.337-352
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• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• Food Science and Preservation
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• v.18 no.4
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• pp.481-487
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• 2011

This study was performed to investigate physicochemical properties of cold-air dried persimmon and traditional dried persimmons. Moisture contents and water activity were lower at cold-air dried persimmon than traditional persimmons. Crude protein and crude fat were not significant differences, Crude ash and N-free extracts of cold-air dried persimmon were, relatively, high as comparing to the traditional dried persimmons. Brix in cold-air dried persimmon was the highest. In the hunter's color values, L, a and b values of cold-air dried persimmon were lowed than traditional dried persimmons. There was not significant differences at the texture of semi-dried persimmons, but cold -air dried persimmon were relatively high than the traditional dried persimmons in hardness, gumminess, chewiness. Free sugars contents were only glucose and fructose in an sample. Free amino acids contents were seventeen sorts, glutamic acid and alanine were high in order of contents.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.58-66
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• 2016

This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. $_{\circ}Brix$, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of $30^{\circ}C$ and drying time of 3~4days.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.260-267
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• 2014

To evaluate microbiological and aflatoxin safety on traditional dried persimmon, a total of 315 samples were collected from 105 farms. The collected samples were assessed on aflatoxin and microorganisms (Aerobic plate count, coliform count, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). The the APC of sliced dried persimmon, dried persimmon, and semi dried persimmon were $3.93{\pm}0.96$, $2.12{\pm}0.93$, and $1.50{\pm}1.08{\log}\;CFU/g$, respectively. S. aureus was detected in 40.0% of sliced dried persimmon, 29.5% of dried persimmon, and 23.5% of semi dried persimmon. E. coli recovered from dried persimmon and semi dried persimmon was 6.6%, and 2.9%, respectively. However, E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected. According to the result of aflatoxin by ELISA and UPLC, aflatoxin was not detected in any sample. These data suggested that safety management system should be introduce to the farms producing traditional dried persimmon to enhance the safety of traditional dried persimmon.

• Journal of Biosystems Engineering
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• v.40 no.4
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• pp.327-334
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• 2015

Purpose: A falling-type weight sorter equipped with a load cell was developed to sort lightweight dried persimmons. The performance of the sorter was also evaluated. Methods: The electronic weight sorter for dried persimmon comprises a feeder part, a weight-measurement part, an indicator part, a carrier cup, a discharging part, and a driving part. The weight setting and zero-point adjustment are performed digitally for the convenience of users. For the experimental trials, 228 rubber-clay specimens (representative of dried persimmons) in the weight range of 24.73~99.56 g were manufactured for use in experiments to evaluate the performance of the sorter. Results: The average error of the weight measurements from three experimental trials was 1.655%, with a bias of -0.492 g, a root-mean-square error (RMSE) of ${\pm}0.808g$, and a coefficient of determination ($R^2$ ) of 0.997. Conclusions: The load-cell-based electronic dried-persimmon weight sorter developed in this study facilitates effective, precise, and convenient sorting of dried persimmons.

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• Journal of the Korean Wood Science and Technology
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• v.23 no.3
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• pp.28-32
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• 1995

The presteamed or prefrozen persimmon blocks of 10cm ${\times}$ 10cm ${\times}$ 15cm were air-dried at room temperature until about 30% moisture content, and then were dried in a MW oven. During drying their internal temperatures were monitored with thermo-couple probes. The presteamed and prefrozen blocks didn't show any improvement in drying rate and moisture gradient when compared with the controls. Checks appeared on the surfaces of most presteamed blocks during air-drying. It has been clearly revealed that the maximum weight, loss must, be less than 2g/min during MW drying to prevent internal checking and that MW drying reduced moisture gradients inside blocks. MW dried the persimmon blocks 440 times faster than conventional kiln.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.1-5
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• 1996

Chemical composition and microscopic observation of white powder developed in the surface of dried persimmon which produced in several region in Korea were studied. Sugar content in flesh of dried persimmon was $56{\sim}59%$ and composed of glucose and fructose. White powder developed in the surface of dried persimmon was composed of sugar 84.6%, moisture 12.5% and insoluble matter 2.7%, respectively. The major sugar of white powder was glucose with 83.3% and fructose was 16.7%. With scanning electron microscopic obsevation, white powder was seen the shape like a plate, flower, needle and horn, and it was similiar to the shape of recrystalized glucose after hydration. White powder in surface of dried persimmon was seemed that glucose and fructose in flesh were migrated with moisture to drying surface during drying process and glucose was crystalized in the surface of dried persimmon.