• Korean Journal of Food Science and Technology
• /
• v.10 no.4
• /
• pp.387-393
• /
• 1978

Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in dried fish products. In this paper, the relationship between oxidized products of lipid and brown pigments, free amino acids and available lysine during the storage of dried sea eel, Muraesox cinereus, was investigated. And the inhibiting effect of antioxidant to lipid oxidation and its role to the protein quality were also discussed. From the results, TBA and carbonyl value rapidly increased while amino-N and available lysine diminished during hot air drying. This suggests that drying conditions greatly affected to the oxidation of lipid and making amino acids 'unavailable'. TBA value increased up to 20 days, and hereafter gradually diminished. Increase in TBA and carbonyl value and formation of fat oxidative brown pigment were closely related to the loss of free amino-N and available lysine. The loss of available lysine seemed to be affected by the formation of unsaturated carbonyl compounds rather than saturated carbonyl compounds. By the treatment of antioxidant, the loss of amino acids and available lysine was somewhat retarded. This may suggests that the oxidation of lipid or oxidative browning reactions are functioning to the loss of available lysine. In antioxidant treated sample, 23% of amino-N to the total amino-N in the fresh sample was lost after 20 days storage at $30^{\circ}C$ while the loss of amino-N to 39% in case of the control, and afterward the value treated to be slightly reduced or remained steady.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.495-500
• /
• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

• Journal of Sericultural and Entomological Science
• /
• no.12
• /
• pp.37-45
• /
• 1970

The processing management forms of our country's filature factories in 1969 are summarized as follows. (1) About 80％ of total cocoon collection is made within 5 days involving peak day, and 10％ of cocoon collection is finished until 3 days before and after the peak day, (2) About 92％ of alive cocoons transported on unpaved road, and about 40％ of the cocoons purchased by all factories are loaded on trucks from common selling station which is far beyond 40km, therefore a new packing system of alive cocoons to drop the damage of cocoon qualities, should be taken. (3) 22％ of all factories in our. country have only low-temperature cocoon drying machine. Therefore the installment of hot-air cocoon drying machine is required urgently. (4) In view of cocoon qualities in our country, the grouping method of cocoon for reeling. taken by about 50％ of the factories at percent, which classify cocoons for reeling as high group (1,2,3,4 grades) and low group(5,6 grades), will have to be replaced by the method tat classify them high group (1,2 grades) middle group (3,4 grades), low group (5,6 grades). (5) The .ratio of cocoon assorting stood about 10％ in multi-ends reeling, about 15％ in automatic reeling, conclusively, the ratio of cocoon assorting for automatic reeling was higher tan that for multi-ends reeling. One person's ability for a day in cocoon assorting reaches to about 80-100kg. (6) Cocoon cooking condition requires the increase of the cooking time, the pressure and temperature used to be prolonged as much as the qualities of cocoons are material cocoon ior automatic and double cocoon machines are treated uncompletely. (7) Automatic silk reeling is being performed at 1-2$^{\circ}C$ lower in reeling water temperature and operated at about twice velocity. (8) The temperature and humidity of rereeling room stood at 25$^{\circ}C$, 67.2％ R.H and 32.3$^{\circ}C$, 51.9％ R.H of rereeling machine are showed, Average rereeling velocity is 233m/min and large reefs charged for one person are 7.5 reels and form of skein used in all factories is double skein. (9) About 73％ of water sources for filature used under-earth water. About 48％ of all filature factories in our country have not yet water purifying equipments. Installation of the equipment for these factories seems to be urgent, (10) Denier .balance, sizing reel, seriplane, are being used in most factories as self-inspection apparatus. (11) More than 90％ of the factories use the vacum tank in rereeling process and about 20％ of them use it in cocoon cooing process (12) Only 21％ of the factories use chemicals in filature process. About all them use "Seracol 100" in cocoon cooking process and "Seracol 500" in rereeling process, (13) Above survey results explain each all factories show large difference in the processing management. Therefore, it is believed that intercommunication through seminar or technical exchange will contribute to the production evaluation of cocoon in our filature industry.

• Journal of Food Hygiene and Safety
• /
• v.25 no.4
• /
• pp.303-309
• /
• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.2
• /
• pp.109-117
• /
• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

• Journal of Life Science
• /
• v.27 no.7
• /
• pp.754-759
• /
• 2017

The 100 l culture system was made on the basis of LED light, and Nannochloropsis oculata was cultured in f/2 medium at light intensity ($100{\mu}mol/m^2/s$), culture temperature ($20^{\circ}C{\pm}1^{\circ}C$) and LD cycle (12hr). As a result, the maximum biomass of 1.07 g/l was cultured as a result of 100 l mass culture at $100{\mu}mol/m^2/s$ and 24 mg/l nitrate concentration in LED blue (475 nm). The extraction was carried out using sonicator, homogenizer and chemical method 0.5M HCl shredding method. The contents of chlorophyll a, chlorophyll b and carotenoid were 1.6, 0.5 and 0.3 mg/g cell. When using homogenizer, it was measured at 1.0, 0.6 and 0.2 mg/g cell. The chemical breakdown method of 0.5M HCl, chlorophyll a, b, and carotenoid contents were measured as 0.9, 0.8, 0 mg/g cell. The highest amount of biomass during the distruption time was measured at 3.6 mg/g cell at 15 min disintegration and acetone, 3.6 mg/g cell of acetone, methanol, and ethanol were measured as effective solvents. Concentration was measured by using microfilter, disk type continuous centrifuge and tubular type continuous centrifuge were 16.0, 1.1 and 0.5 g/l, respectively. Four kinds of equipment such as hot air dryer, vacuum dryer, spray dryer and freeze dryer were tested to optimize the drying process. As a result, the recovery rates of spray dryer and freeze dryer were 80% and 60%.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.330-338
• /
• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).

• Korean Journal of Medicinal Crop Science
• /
• v.4 no.1
• /
• pp.68-73
• /
• 1996

Stem length, main root length and main root diameter showed rapid increasement in two-years-old and three-years-old peony. And there after, the increasement was almost finished. Occurrence of disease was increasing every cultivated year, especially the development of leaf spot was most serious. In propagation by root dividing method, the radix yield (kg/10a) was increasing every cultivated year. However, the difference of radix yield at four and five-years-old peony were not significant. The radix yield of four-years-old peony was higher 26% than three-years-old one. As cultivated year goes by, content of paeoniflorin was increasing then the content was highest at four-years-old peony (4.06%). In 1995, the content, had no certain tendency, was highest at three-years-old peony (3.14%). At hot air drying, browing of peony radix was increasing every cultivated year. If we consider radix yield and color, three-years-old peony was proper object of harvesting.