• 한국식품영양과학회지
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• 제20권3호
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• pp.225-232
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• 1991

A Study was carried out to elucidate the triglyceride compositions of the red pepper seed oils harvested from two different areas. The oil was extracted from the red pepper seed with nhexane. Each triglyceride of the oil was separated by thin layer chromatography (TLC) and fractonated by reverse phase high performance liquid chromatography (HPLC) on the basis of acyl carbon numbers, and partition number group(PN) and fatty acid composition of triglyceride were analyzed by gas liquid chromatography (GLC). From the results, it was found that the red pepper seed oils of the Chungsong and Youngyang areas consisted of 14 and 18 kinds of triglycerides, respectively. The red pepper seed oil of the Chungsong area consisted of (C18:2, C18:2, C18:2=41.0%), (C16:0, C18:2, C18:2=37.1%), and that of the Youngyang area consisted of (C18:2, C18:2, C18:2=41.0%), (C16:0, C18:2, C18:2=36.3%) and (C16:0, C16:2, C18:2=8.4%), as the major triglycerides.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 춘계학술대회
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• pp.932-935
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• 2015

현재 영상 시스템은 멀티미디어 기술의 발전으로 여러 분야에 활용되고 있다. 그러나 영상 데이터를 처리하는 과정에서 다양한 원인에 따라 잡음이 발생한다. 영상에 첨가되는 잡음은 발생 원인과 형태에 따라 여러 가지 종류가 있으며, salt and pepper 잡음이 대표적이다. 따라서 본 논문은 salt and pepper 잡음을 효과적으로 제거하기 위해, 추정 마스크를 이용한 메디안 필터 알고리즘을 제안하였다. 그리고 객관적인 판단을 위해, 기존의 방법들과 비교하였으며 판단의 기준으로 PSNR(peak signal to noise ratio)를 사용하였다.

• 대한가정학회지
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• 제28권2호
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• pp.31-36
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• 1990

This studies were conducted to find out the possibility of utilizing red pepper seed as resources of food fats, the research method was designed to make a comparison between crude and refined oil, and the results of the studies are as follows : The red pepper seed contained 28% of crude fat and 21% of crude protein. The main fatty acids of red pepper seed oil were linoleic acid(72.10~72.31%), palmitic acid(12.81~13.28%) and oleic acid(9.47~10.48%). The linolenic acid content was so small that is will not influence the autoxidation of the red pepper seed oil. The major triglyceride type of crude and refined oil of red pepper seeds were C52 and C54. The other types were found in a small quantity. The sterol composition of crude oil was $\beta$-sitosterol, campasterol, stigmasteral and brassicasterol,in the quantity order. after refining, brassicasterol was not detected, and the content was decreased by one six and one eight. The toropherol composition of crude and refined oil, tocopherol analog was composed of three kinds $\alpha$-, ${\gamma}$-, $\delta$-, but no $\beta$-form. the quantity of ${\gamma}$-, $\alpha$- and $\delta$-tocopherol were 162.91, 83.72, 43.98mg% respectively. The Quantity of and capsaicin in crude oil was 1,296 ppm, and it was reduced consicerably by refining and removed completely after the process of redeodorization.

• 산업기술연구
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• 제3권
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• 한국식품조리과학회지
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• 제25권3호
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• pp.345-349
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• 2009

The principle objective of this study was to determine the approximate composition of cucumber-hot pepper pickles under 3 conducted. In the stored cucumber-pepper samples, the approximate composition was characterized by a relative increase in protein content as compared to commercial cucumber-pepper samples, although other compositional components, such as ash and lipid contents, remained unchanged. Increases in storage time resulted in a reduction in the strength and hardness of the samples. Cucumber-pepper pickles stored for 15 days at a temperature of -4$^{\circ}$C evidenced the best overall acceptability in the sensory test.

• Journal of Biosystems Engineering
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• 제32권1호
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• pp.20-29
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• 2007

Korean farmers have purchased agricultural dryer and low temperature storage system apart. In this study, the system was designed and constructed to investigate the practical application possibility of the air to air heat pump as drying and low temperature storage system for agricultural products with providing basic data. The performance and drying characteristics of the system evaluated by drying red pepper. The value of coefficient of performance of the system for heating was from 1.8 to 2.2 when ambient air temperature varied from 13$^{\circ}C$ to 23$^{\circ}C$. For operating the heat pump as dryer for drying red pepper by setting three drying air temperature of 50, 55 and 60$^{\circ}C$, specific moisture extraction rates meaning amount of energy consumption for removing moisture of 1kg from red pepper were 1.095, 1.017 and 1.094 kg$_{water}$/kWh, respectively. The drying period up to moisture ratio of 0.02 were 31, 26 and 21 hour, respectively. The lightness, redness, yellowness and chroma differences of red pepper dried by the heat pump dryer were lowered than those of red pepper dried by conventional heated air dryer except for yellowness difference at drying air temperature of 60$^{\circ}C$.

• Journal of Biosystems Engineering
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• 제37권5호
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• pp.327-334
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• 2012

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, $70^{\circ}C$ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (${\Delta}E$). The goodness of fit of model was estimated using the coefficient of determination ($R^2$), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (${\chi}^2$). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher $R^2$ values and lower RMSE, P and ${\chi}^2$ values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

• Journal of Applied Biological Chemistry
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• 제44권2호
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• pp.84-86
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• 2001

Capsaicin synthesis by suspension cultured cells of Jalapeno pepper (Capcicum annuum L.) was assessed in vitro under various conditions including temperature (23 and $30^{\circ}C$), light intensity (with light and without light), and shaking speed (110 and 200 rpm). Capsaicin production increased, while the cell biomass growth decreased possibly due to the production of a secondary metabolite. Capsaicin synthesis was primarily affected by light condition. Cells cultivated at 110 rpm and $23^{\circ}C$ under light condition yielded the highest fresh weight, while those cultivated under the same condition, but without light resulted in the lowest cell mass. Capsaicin content in cells of 18-day-old pepper grown at 110 rpm and $23^{\circ}C$ under light was 0.125% of the cell mass. However, without light treatment, the capsaicin content in cells at the same shaking speed and temperature increased up to 169%, indicating no light is favored in the capsaicin synthesis by Jalapeno pepper. Increasing the shaking speed from 110 to 200 rpm without light enhanced the capsaicin synthesis. Results of this study demonstrate that light condition is the limiting factor in the synthesis of capsaicin in tissue-cultured Jalapeno pepper cells.

• The Plant Pathology Journal
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• 제32권1호
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• pp.65-69
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• 2016

In plant virus ecology, weeds are regarded as wild reservoirs of viruses and as potential sources for insect-mediated transmission of viruses. During field surveys in 2013-2014, three Leonurus sibiricus plants showing virus-like symptoms were collected from pepper fields in Daegu, Seosan, and Danyang in Korea. Molecular diagnosis assays showed that the collected L. sibiricus samples were infected with either Tomato spotted wilt virus (TSWV), Pepper mild mottle virus (PMMoV), or Beet western yellow virus (BWYV), respectively. Since this is the first identification of TSWV, PMMoV, and BWYV from L. sibiricus, complete genome sequences of three virus isolates were determined to examine their phylogenetic relationships with the previously reported strains and isolates. Phylogenetic analyses performed using full genome sequences of the viruses showed the isolates of TSWV and PMMoV obtained from L. sibiricus are closely related to the pepper isolates of the corresponding viruses. Our results suggest that L. sibiricus could act an alternative host and reservoir of viruses that cause damages in pepper fields.

• Journal of Crop Science and Biotechnology
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• 제10권4호
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• pp.277-280
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• 2007

Pepper fruit anthracnose, caused by Colletotrichum acutatum, results in serious yield loss and affects crop quality in many Asian countries, making it a disease of economic consequence. A source resistant to C. acutatum was identified by the AVRDC within the line Capsicum chinense Jacq. PBC932. The resistant breeding line C. annuum AR is the $BC_3F_6$ generation derived from C. chinense Jacq. PBC932. The inheritance of resistance to C. acutatum was analyzed in segregating populations derived from the two crosses HN 11$\times$AR and Daepoong-cho$\times$AR. Detached mature green fruits were inoculated using microinjection method. The disease response was evaluated as the disease incidence at 7 DAI. The segregation ratios of resistance and susceptibility to C. acutatum in the $F_2$ and $BC_R$ populations derived from the two crosses fit significantly to a 1:3 Mendelian model. This indicates that the resistance of AR to C. acutatum is controlled by a single recessive gene.