• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.202-208
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• 2006

Juice obtained from premature citrus fruits was deacidified by electrodialysis (ED), and its physicochemical and functional properties were evaluated. Total acidities decreased from 3.15 (Aug), 1.62 (Sep), and 1.45% (Oct) to 2.37 (Aug), 0.86 (Sep), and 0.74% (Oct) by electrodialysis for 100 min, respectively, whereas $^{\circ}Brix$ to acid ratio increased, and pH and color remained almost unchanged. Free sugar content of premature citrus juice remained almost unchanged, while organic acid content decreased significantly. Narirutin and hesperidin contents among flavonoids slightly, but not significantly, decreased. $K^+,\;PO_4\;^{2-},\;SO_42^-,\;and\;Cl^-$ contents decreased by ED, with $K^+$ content showing more than 60% decrease, while $Na^+$ content increased 2.5-3.5 times. Total polyphenol content and electron-donating ability decreased slightly by ED, while nitrite-scavenging ability remained almost constant. Sensory evaluation indicated juice (Sep) subjected to ED processing to $12^{\circ}Brix$ with sugar had the highest preference.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4924-4931
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• 2011

This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria and pathogenic micro organism. General bacteria are found from four samples of storage of agricultural products at process stage and water was detected 8.67~14.67 CFU/ml. However, all samples were detected less than 105 CFU/ml as a legal standards after the process of UV sterilization. For the outcome of experiment of E.coli, E.coli O157:H7, B.cereus, L.moonocytogenes, Salmonella spp, Staph.aureus as the food poisoning bacterial, E.coli was detected until UV pre-step process in storage process and B.cereus was detected partly till 1st washing. Since all bacterial, Yeast and Mold are detected in main materials, pre-control method is a necessary to establish for decreasing with a number of initial bacteria of main materials and it is considered to establish the effective ways of washing and sterilization such as production facilities for cross contamination prevention of bacteria and Sthaphylococcus. Based on above results, the process of UV sterilization should be managed with CCP as an important process to reduce or eliminate the general and food poisoning bacterial of green vegetable juice products, including lactic acid bacteria. Therefore, it is considered to need an exhaustive HACCP plan such as control manual of UV sterilization, solution method, verification, education and training and record management.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.261-273
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• 2000

This paper was studied on the fruits in Dongeuebogam. Dongeuebogam is a representative ancient book of medicine, published in 1600. It mentioned to be thirty six kinds of fruits, with respect to taste, way of use, efficasy, facts of toboo were mentioned. Most of fruits have cold, warm character and sweet, sour taste and even nature which are based on Em yang oh hang theory. And they had been used for protection or cure of several kinds of diseases, and keeping health. The method of utilization of fruits presented in Dongeuebogam as medicine were food processing type, such as jook(porridge), tang(soup), jeup(juice), boonmal(powder), kunjo(drying), hoonyun(smoking).

• Journal of Microbiology and Biotechnology
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• v.16 no.6
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• pp.983-987
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• 2006

The sole use of the glucanhydrolase (exhibiting both dextranase and amylase activities) from Lipomyces starkeyi hydrolyzed the soluble polysaccharides in sugar syrup more efficiently than a mixed treatment using both commercial dextranase and amylase. The glucanhydrolase treatment of stale sugar cane juice resulted in a yield of square, light-colored sugar crystals.

• Journal of Microbiology and Biotechnology
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• v.29 no.3
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• pp.339-346
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• 2019

L-Arabinose, a five carbon sugar, has not been considered as an important bioresource because most studies have focused on D-xylose, another type of five-carbon sugar that is prevalent as a monomeric structure of hemicellulose. In fact, L-arabinose is also an important monomer of hemicellulose, but its content is much more significant in pectin (3-22%, g/g pectin), which is considered an alternative biomass due to its low lignin content and mass production as juice-processing waste. This review presents native and engineered microorganisms that can ferment L-arabinose. Saccharomyces cerevisiae is highlighted as the most preferred engineering host for expressing a heterologous arabinose pathway for producing ethanol. Because metabolic engineering efforts have been limited so far, with this review as momentum, more attention to research is needed on the fermentation of L-arabinose as well as the utilization of pectin-rich biomass.

• Herbal Formula Science
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• v.20 no.2
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• pp.137-151
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• 2012

Objectives : provides the basis on steaming processing method (SPM) which was stated in 'Dongeuibogam' and 'Euihakipmun'. Methods : Drugs and prescriptions listed in 'Dongeuibogam' and 'Euihakipmun' were investigated by following criteria; (i) name and prescription of SPM-applied drugs, (ii) protocols on the use of the supporting materials, (iii) kind of supporting materials, (iv) processing period, (v) part of the herb plants, (vi) efficacy of herbal drugs, (vii) tastes of herbal drugs, (viii) meridian tropism of the herbal drugs. Results : 1. The number of herbs was 92 species of from 'Dongeuibogam', 87 from 'Euihakipmun', and the number of prescriptions was 197 from 'Dongeuibogam' and 119 from 'Euihakipmun'. 2. Infiltrating steaming and mixing and steaming procedures were used to process supporting materials. 3. The abundance of supporting materials was in the order of alcohol and ginger juice. 4. A twelve hour-period was most frequently used. 5. The herbal parts used most were in the order of fruit, seed, roots, and stem. 6. According to an efficacy category, a drug supplementing invigoration was used most frequently and a drug eliminating heat followed next. 7. Based on four spirit features, herbs showing warm, cold, and mild features were used most. 8. In considering five tastes, herbs showing sweet and bitter tastes were used most. 9. The herbs supporting the function of liver, kidneys, spleen, stomach, and lung were used in SPM. The herbs converging to the kidneys and the liver were conducted most in 'Dongeuibogam' and 'Euihakipmun' respectively. No case for herbal drug converging to 'Samcho' was reported. Conclusions : Our investigation on the use of SPM from 'Dongeuibogam' and 'Euihakipmun' revealed that there are special principles underlying the use of supporting materials, SPM period, parts and efficacy.

• Food Science and Preservation
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• v.15 no.4
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• pp.550-555
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• 2008

This study analyzed 102 samples from 24 local areas to monitor patulin contamination of apples for processing by the areas. According to the analysis, patulin was detected in 47 samples among totally 92 ones and those of 15 samples from 12 areas were found to be 50 or more ppb so measures to deal with the patulin contamination were necessary. As ways to reduce residues of patulin, when 200 ppm ascorbic acid were treated with they was decreased by 93.4% to 12.89 ppb, and when 100 ppm activated carbon was added they were declined by 95.8% to 2.68 ppb. Treatment with pectinase did not show any significant difference and effects of temperature was not considerable under established sterilizing conditions(90, 105, 120, 135 and $150^{\circ}C$/25 sec). In conclusion, treatment with ascorbic acid and activated carbon on apple juice was found to decrease residues of patulin but more systemic researches were needed to determine it in the future.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.422-426
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• 1997

Fresh broccoli is known to have the highest content of sulforaphane (S-methylsulfinylbutyl isothiocyanate) among all vegetables. Since isothiocyanates are formed from myrosinase-catalyzed hydrolysis of glucosinolates during tissue destruction of broccoli, the formation of sulforaphane in the extract of broccoli was examined under various processing conditions. The amount of sulforaphane in processed broccoli was measured using GC/MS analysis. Among fresh, dried, and boiled broccoli fresh broccoli exhibited the highest content of sulforaphane. Sulforaphane was maximally produced from the homogenate in 0.1 M phosphate buffer containing 1 mM Vitamin C stored at room temperature for 1 hr. In boiled broccoli, the amount of sulforaphane decreased as the boiling time increased, and reached to 10% of control after 30 min boiling. The amount of sulforaphane was decreased remarkably in dried broccoli in which freeze-dried and heat-dried broccoli had about 50% and 30％ of fresh ones, respectively.

• The Korea Journal of Herbology
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• v.22 no.4
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• pp.261-270
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• 2007

Objective : The 5-HMF was not index material suitable to do the quality control of Rehmanniae Radix Preparata. In this study, We estimated the changes of oligosaccharide contents in Rehmanniae Radix Preparata using high-performance anion-exchange chromatography with pulsed amperometric detection(HPAEC-PAD). Methods : The analysis of oligosaccharide was conducted by HPAEC-PAD with Carbopac PA1, $250{\times}4mm$, 5um, and Carbopac PA1 guard column. Column temperature was kept at $30^{\circ}C$. Elution was carried out at 1000 ${\mu}l/min$ with 70mM NaOH and the injection volume was $10{\mu}l$. Each component was detected by PAD. Results : Nine constituents were found from merchandising Rehmanniae Radix Preparata(MR), while seven constituents were found in various processed Rehmanniae Radix Preparata. Not all constituents were defined but stachyose and raffinose were found in all cases. And The most common constituents of Rehmanniae radix was stachyose. In the course of processing, most of stachyose and raffinose were decreased. Stachyose was decreased slowly in the course of processing with rice wine(RR), amomi and rice wine(AR), and crataegi and rice wine(CR). However stachyose was decreased rapidly in the course of processing with fresh rehmannia juice(FR). The method with crataegi and rice wine(CR) showed the smallest decrease of stachyose. And processing method with crataegi and rice wine(CR) showed the most abundant amount for stachyose after the nineth processing. Conclusion : The changes of oligosaccharides in the course of processing were a very important direct barometers to do the quality control and set up a standard of Rehmanniae Radix Preparata.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.135-145
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• 1983

This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.