• Food Science and Biotechnology
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• v.16 no.5
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• pp.740-746
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• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.326-333
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• 1993

Okinawa Prefecture is located in the southernmost part of Japan and has a subtropical climate. A lot of tropical fruits such as pineapples, mangoes and papayas are produced. Pineapples were mainly supplied to the canning industry. Since April 1990, the Japanese Government released the foreign trade restriction of canned pineapples and pineapple juice in accordance with GATT. Okinawan Farmers have been expanding the customers from the processing industry to the fresh market. During the recent year, fully mature, high quality pineapples which have 15 Brix in sugar content are produced in green houses on Okinawa. Prices are 2 to 3 times those of the imported pineapples. At present, they are sorted manually, and this sorting might cause the pineapples to lose their reputation. NIR applied fruit sorters have been developed and operated for apples and peaches in Japan . NIR applied tests were carried out to consider the feasibility into the NIR technique for measurement of the NIR a alysis suggests adequate correlations between sugar content and NIR reflectance properties of pineapples and mangoes.

• Journal of Agricultural Extension & Community Development
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• v.7 no.1
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• pp.65-74
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• 2000

Agricultural extension services in YoungDong county, ChungBuk province have tried and changed many things to overcome difficult situations since localization of extension services in 1997. The county Rural Guidance Office changed the name of the office as county Agricultural Technology & Extension Center (ATEC), and has been operated as a service center for all people who need help in agriculture. The recent efforts of the ATEC have been placed on eco-friendly agriculture and sustainable agriculture for protecting the natural environment of the county as well as production of safe agricultural products. In order to overcame difficult situations under the IMF, the ATEC has tried to find new ways for the extension services because of reduced extension educators under the IMF restructuring. The followings were a few examples of many efforts in various fields to overcome difficult situations in the rural county; 1) The ATEC has supported services to produce safe and high quality agricultural products and to increase their high value through extension services for food processing. 2) The ATEC has opened experimental fields for farmers who want to learn new technologies to cultivate grapes, persimmons, apples and pests etc., specialty fruit trees in the county. 3) The ATEC has implemented many kinds of programs to improve the quality of the extension educators to serve better.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.17 no.5
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• pp.97-102
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• 2017

Recently deep learning techniques such as convolutional neural networks (CNN) have been introduced to classify high-resolution remote sensing data. In this paper, we investigated the possibility of applying CNN to crop classification of farmland images captured by drones. The farming area was divided into seven classes: rice field, sweet potato, red pepper, corn, sesame leaf, fruit tree, and vinyl greenhouse. We performed image pre-processing and normalization to apply CNN, and the accuracy of image classification was more than 98%. With the output of this study, it is expected that the transition from the existing image classification methods to the deep learning based image classification methods will be facilitated in a fast manner, and the possibility of success can be confirmed.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.67-73
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• 2014

Mulberry fruits were semi-dried using hot air ($60-100^{\circ}C$) or cool air ($20-40^{\circ}C$), and the effects of the drying temperature and processing time on the quality of the final dried mulberry fruits were investigated. Response surface methodology was employed to establish a statistical model and predict the conditions resulting in minimal loss of the total phenolic content (TPC) and ascorbic acid. Thus, using overlapped contour plots, the optimal conditions for producing semi-dried mulberry fruits, which reduced the moisture residue to 45% and minimized the nutrient losses of TPC and ascorbic acid, were determined for the hot-air process ($60.7^{\circ}C$ for 5.4 h) and cool-air process ($34.8^{\circ}C$ for 23.3 h). Plus, a higher drying temperature was found to lead to a faster loss of moisture and ascorbic acid, while the TPC was significantly decreased in the cool-air dried mulberry fruits due to the higher activity of polyphenol oxidase between 30 and $40^{\circ}C$.

• Laser Solutions
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• v.9 no.3
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• pp.15-21
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• 2006

A Polypropylene (PP) film was ablated using a femtosecond laser with a center wavelength of 785 nm, a pulse width of 184 fs and a repetition rate of 1 kHz. Increments of both pulse energy and the shot number of pulses lead to co-occurrence of photochemical and thermal effect, demonstrated by the spatial expansion of rim on the surface of PP. The shapes of the laser-ablated PP films were imaged by a scanning electron microscope (SEM) and measured a 3D optical measurement system (NanoFocus). And, the oxygen transmission rate (ORT) of periodically laser-ablated PP film were characterized by oxygen permeability tester for modified atmosphere packaging (MAP) of fresh fruit and vegetable. Our results demonstrate that femtosecond pulsed laser is efficient tools for breathable packaging films in modifying the flow of air and gas into and out of a fresh produce container, where the micropatterns are specifically tailored in size, location and number which are easily controlled by laser pulse energy and pulse patterning system.

• Journal of Community Nutrition
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• v.6 no.1
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• pp.18-25
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• 2004

The purpose of this article is twofold: 1) to provide nutrition professionals with the history of how the concept of sustainable diets was introduced to the nutrition profession and 2) to describe how different sustainable agricultural practices offer potential for improving human nutrition and health. The idea of connecting sustainable agriculture With the promotion of human nutrition and health is not new. It is a concept that was introduced to the nutrition profession more than 20 years ago. To foster healthful, sustainable diets, consumers need to choose more whole foods. From the standpoint of nutrition and health, whole foods are naturally higher in fiber and lower in fat, sodium, sugar and additives compared to highly processed foods. From the standpoint of agricultural sustainability, whole foods bypass the high-energy costs of food processing and transportation. Organic farming systems offer potential benefits to human health through reducing farmers' exposure to pesticides and by increasing the total phenolic content in selected food crops. Participation in farmers' market nutrition programs and gardening has been associated with increased fruit and vegetable intake. Gardening may also be a way to increase access to fresh produce in low-income populations that do not have access to nutritious food outlets and to increase physical activity. Further research is needed to assess the human nutrition and health benefits of other types of sustainable agriculture strategies and to investigate the links among different agricultural practices with nutrient and total phenolic content in a wider variety of important food crops.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.526-530
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• 2007

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at $30^{\circ}C$ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at $30^{\circ}C$ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1039-1041
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• 2005

Fibrinolytic activities of cultured medium and mycelium from 13 selected culturable mushrooms ranged 0.00-0.16 U and 0.00-0.48 U, respectively. Dry cell weight of Armillaria mellea was 6.50g/100mL, 1.9-5.0 fold higher than other tested mushrooms. Among artificially cultured mushroom fruiting bodies tested, fibrinolytic activity was lowest in Hericium erinaceus (0.17 U) and highest in Pleurotus ferulea (0.94 U).

• Food Science and Preservation
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• v.3 no.2
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.