• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.717-720
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• 1998

Some physico-chemical components of Chinese water chestnut were analysed to provide fundamental data for water chestnut processing and products development. The contents of moisture, crude protein, crude lipid, crude ash, crude fiber and carbohydrate of Chinese water chestnut were 79.40%, 1.74%, 0.06%, 1.10%, 0.60% and 17.71% respectively. Free sugars identified in Chinese water chestnut juice were sucrose 8.58%, glucose 1.64% and fructose 1.58% as major component and maltose as trace component. The proportion of major free sugars to total soluble solid content of juice was about 66.0%. Potassium content in Chinese water chestnut was 408.57 mg% as major mineral, iron and manganese content were 0.21 mg% and 0.08 mg% as minor mineral. $Vitamin\;B_1$ and C content were $31.2\;{\mu}g/100\;g$ and trace respectively. Organoleptic properties of Chinese water chestnut were fresh fruit odor and sweet taste as main flavor. Though water chestnut was boiled for 20 min, crunchy texture of flesh was almost maintained.

• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.607-610
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• 2003

Ozonic use of sterilization and heat treatment of raw material to extend the conservation period of food recently is increased by hard vegetable or microorganism sterilization purpose of fruit. If ozone can create as is easy comparatively because do air or oxygen by raw material and schedule period passes, there is advantage that do not leave the second contaminant because being gotten restored by oxygen. Also, because the effect is big to decolorization beside disinfection effect about microorganism, deodorization, disjointing of venomousness hazardous substance, food save, Indoor air purge, good hand processing, hydrospace agricultural chemicals processing etc. the use extent is wide. This research ran parallel a sterilization experiment of E.coli colitis germs by ozone that manufacture ozonizer that use doped diamond maund electrode (BDD) by boron and searched special quality electrochemistry enemy of the ozonizer and is created. After cultivate E.coli colitis germs during 37C 1 day is LB ship, after do ozonation, was sterilized more than 90% by ozone as result that examine disinfection effect by substance microscope and could confirm excellency of diamond electrode.

• Proceedings of the Korea Information Processing Society Conference
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• 2019.10a
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• pp.581-584
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• 2019

Food consumption is growing worldwide every year owing to a growing population. Hence, the increasing population needs the production of sufficient and good quality food products. Strawberry is one of the world's most famous fruit. To obtain the highest strawberry output, we worked with three strawberry varieties supplied with three kinds of nutrient water in a greenhouse and with the outcome of the strawberry production, the highest yielding strawberry variety is detected. This Study uses the nutrient water consumed every day by the highest yielding strawberry variety. The atmospheric temperature, humidity and CO2 levels within the greenhouse are identified and used for the prediction, since the water consumption by any plant depends primarily on weather conditions. Machine learning techniques show successful outcomes in a multitude of issues including time series and regression issues. In this study, daily nutrient water consumption of strawberry plants is predicted using machine learning algorithms is proposed. Four Machine learning algorithms are used such as Linear Regression (LR), K nearest neighbour (KNN), Support Vector Machine with Radial Kernel (SVM) and Gradient Boosting Machine (GBM). Gradient Boosting System produces the best results.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• The Korea Journal of Herbology
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• v.32 no.3
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• pp.63-69
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• 2017

Objectives : Advanced glycation end product (AGEs) is combine formation of glucose and protein. AGEs and reactive oxygen species are potential therapeutic targets for the various disease such as diabetic complications, renal injury, skin damage. The aim of this study was investigated the AGEs inhibitory activity and antioxidant activity of water extracts from 40 Korean medicines and 5 heating-processed Korean medicines. Methods: AGEs formation inhibitory activities of Korean medicines measured using bovine serum albumin (BSA), glucose, and fructose. Then, five effective Korean medicines were selected and heated with 30% ethanol. The AGEs inhibitory activities of heated Korean medicine were measured compared with not-heated Korean medicines. The antioxidant activities were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals. Furthermore, we examined total phenol and flavonoids contents. Results: Scutellariae Radix, Corni Fructus, Persimmon Fruit, Paeoniae Radix, Mori Folium respectively reduced AGEs production. Morever, heating-processed Scutellariae Radix has AGEs inhibitory activities better than not-processed Scutellariae Radix. Heating- processed Scutellariae Radix scavenged DPPH and ABTS effectively and $IC_{50}$ of DPPH and ABTS radical scavenging activity of Heat processed Scutellariae Radix were $15.47{\pm}0.26{\mu}g/m{\ell}$ and $12.07{\pm}1.23{\mu}g/m{\ell}$. It caused heat processing methods of Scutellariae Radix up regulated total phenol and flavonoids contents ($26.68{\pm}0.01$ to $46.15{\pm}0.10$, $20.30{\pm}0.38$ to $64.20{\pm}0.52$). Conclusion: It has AGEs inhibitory activities that 20 kind of medicinal plants of 40 medicinal plants. Especially, heat processed Scutellariae Radix has excellent AGEs inhibitory activities and antioxidant effect.

• Food Science and Preservation
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• v.17 no.2
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• pp.190-195
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• 2010

Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <400 MPa pressure, applied during chilling, on fresh fruit purees (strawberry, kiwi, aloe, and pomegranate) and vegetable extracts (from carrot and spinach) during cold storage (<$10^{\circ}C$) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at $1{\times}100-10^1$ CFU/plate and $1{\times}10^2-10^3$ $CFU/m^3$ under conditions of $21-25^{\circ}C$ and 55-60% relative humidity. The aerobic plate counts of raw materials were less than $1{\times}10^3$ CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at $10^{\circ}C$, samples pressurized at 250-350 MPa at $5-7^{\circ}C$ for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at $10^{\circ}C$.

• Journal of Biosystems Engineering
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• v.36 no.6
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• pp.484-490
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• 2011

Defects exist underneath the fruit skin are not easily discernable by using conventional color imaging technique in the visible wavelength ranges. Development of sensitive detection methods for the defects is necessary to ensure accurate quality sorting of fruits. Hyperspectral imaging techniques, which combine the features of image and spectroscopy to acquire spatial and spectral information simultaneously, have demonstrated good potentials for identifying and detecting anomalies on biological substances. In this study, a high spatial resolution hyperspectral reflectance technique was presented as a tool for detecting bruises on apple. The two-band ratio (494 nm / 952 nm) and simple threshold methods were applied to investigate the feasibility of discriminating the bruises from sound tissue of apple. The pixel wise accuracy of the discrimination was 74%. The resultant images processed with selected wavebands and morphologic algorithm distinctively showed the early stages of bruises on apple which were not discernable by naked eyes as well as a conventional color camera. Results demonstrated good potential of the hyperspectral reflectance imaging for detection of bruises on apple.

• Journal of Biosystems Engineering
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• v.35 no.5
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• pp.316-322
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• 2010

The packaging of fruits is very important because appropriate packaging can optimize the maintenance of freshness of fruits during their distribution in low or normal temperatures until the products reach consumers. The focus of this study was on the use of functional packaging materials for the post-harvest maintenance of the freshness of fruits. Oak charcoal has excellent far infrared emission and ethylene absorption qualities, and we developed a charcoal-processing packaging linerboard to evaluate the possibility for the use of charcoal as a functional packaging material for pears. Oriental pears of the Niitaka cultivar used in this study account for about 70% of pears harvested every year, and are a very popular domestic fruit in Korea. Pears packaged in packaging materials processed with charcoal were of significantly higher quality (p<0.05) than those packaged with conventional packaging materials, suggesting that charcoal-processed packaging materials can be used as functional packaging material for extending the storability and distribution time of fruits. Charcoal-coated linerboard was shown to be the most appropriate packaging material based on its compression strength, ethylene absorption performance, and the firmness and minimal weight loss of pears.