• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.365-365
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• 2017

Yogurt is a food produced by bacterial fermentation of milk and the bacteria used to make it are known as "yogurt cultures". Most of them belong to probiotics such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Domestic fermented milk market is increasing and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial semisolid type yogurt. We collected 20 types of commercial yogurt at local markets. Physicochemical properties including pH, sugar content, acidity, viscosity and microbial characteristics of lactic acid bacteria counts were measured. The yogurt showed pH 4.5, 7.4~18.1% of sugar contents, 0.6~1.3% of total acids and 282~748 cP of viscosities. In the microorganism populations, lactic acid bacteria count were 6.5~11.5 Log CFU/mL and anaerobic lactic acid bacteria count were 7.2 ~ 11.1 Log CFU/mL. The quality characteristics were different depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts which are useful information about identifying new trends in domestic fermented milk industry.

• Journal of Biosystems Engineering
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• v.40 no.4
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• pp.359-367
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• 2015

Purpose: This article summarizes the trends in recent research publications in relation to post-harvest technology for drying, storage, and quality, between 2005 and 2015. Methods: As of S eptember 7, 2015, a s earch query using two keywords, drying and agriculture, on the Web of Science (Registered trademark of Thomson Reuters) resulted in 3749 articles that were published between 2005 and 2015. However, the review was restricted to research articles published in the journals Transactions of the ASABE (American Society of Agricultural and Biological Engineers) and Biosystems Engineering: Journal of European Agricultural Engineering. Results: The total number of articles in the two journals related to drying, storage, and quality was 500, 319, and 885, respectively. The number of articles related to drying, storage, and quality was 250, 177, and 250, respectively, in Transactions of the ASABE. The number of articles related to drying, storage, and quality was 250, 142, and 283, respectively, in Biosystems Engineering. Conclusions: A shift in research focus from drying and storage to quality in Transactions of the ASABE might reflect a shift toward quality-conscious consumers. It seems that ASABE members are more focused on articles related to post-harvest technologies on quality than their European counterparts. Articles were cited based on their abstract content. Readers should read the full articles for more details.

• Fisheries and Aquatic Sciences
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• v.23 no.9
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• pp.25.1-25.9
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• 2020

Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1260-1267
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• 2017

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment I : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.475-478
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• 2002

Post-harvest treatment for barley production requires many steps including drying, cleaning, and packing, and these steps be needed many labor input. Rice processing complex (RPC) is useful for post harvest management system in rice production. However, it is rare to be used for barley production. This study was conducted to explore the variations of quality and labor saving between conventional method and bulk-management system in post-harvest using RPC. The sorting rate was not different between manual method and bulk management. The hardness of non-polished grain was ranged 10,175-10,329 g/$3.14mm^2$, and that for non-polished grain was higher than that for polished grain, but there was not different between drying method. There was not be showed the hunter's value such as L, a and b according to drying method. Cooking characters such as water absorption ratio, swelling ratio, and water soluble extracts by circulated or continued dryer was higher than manual drying using solar heat. Labor input per ha for each cultivation process in bulk-management of barley using rice processing complex was 21 hours, compared to 46 hr/ha in the conventional method, labor input was greatly saved by up to 54.3% in the post-harvest bulk management system.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.165-171
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• 2018

Atmospheric-pressure plasma (APP) was applied to determine quality characteristics of brown rice (BR) and white rice (WR) of Samkwang and Palbangmi. APP (250 W, 15 kHz, ambient air) was generated and dielectric barrier discharge was applied for 0, 10, and 20 min for 2 weeks at 4 and $25^{\circ}C$. The growth of total aerobic bacteria and mold increased depending on the storage. Water content of BR and WR decreased by storage temperature and periods. No viable counts were detected for molds by APP-treated 20 min at $4^{\circ}C$. Changes in protein and damaged starch contents in plasma were not observed. Amylose contents were not changed, but WR (Palbangmi) showed a tendency to increase. The results show that APP improved the microbial quality of BR and WR of Samkwang and Palbangmi, although further studies should be conducted to determine change in quality by APP.

• Food Science and Preservation
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• v.24 no.6
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• pp.865-870
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• 2017

Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

• Food Science and Preservation
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• v.23 no.4
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• pp.530-537
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• 2016

The purpose of this study was to evaluate the effects of barley cultivars (Saessalbori, Saechalssalbori and Huinchalssalbori) and different milling recovery (95%, 85% and 75%) on quality characteristics of barley Makgeolli. The content of moisture, ash, crude protein, and crude fat in barley seeds were reduced with decreasing milling recovery. The qualities of barley Makgeolli were also significantly affected by the milling recovery. Decreasing milling recovery of all cultivars resulted to increase in total sugar content and reducing sugar content but decrease in pH while alcohol content and total acidity were not significantly affected. Moreover, the lightness and yellowness of barley Makgeolli increased by milling while its redness decreased. The sensory evaluation showed that the consumer preference for barley Makgeolli increased at the lowest milling recovery (75%). The results of this study suggest that the milling recovery and cultivar of barley were important factors to improve the taste and color of barley Makgeolli.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.254-259
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• 2006

Milling qualities and indigestible carbohydrate fractions (ICF) depending on harvesting time of Goami2 (G2), mutant of Ilpum (IP) rice, was examined. Fifty days after heading (DAH) maximized head rice milling quality (57.69%) and ICF content ($5.09{\pm}0.36\;g/100\;g$). ICF contents and physical properties of G2 and IP at 50 DAH were compared. ICF of G2 was three times higher than that of IP ($1.61{\pm}0.09\;g/100\;g$). Parboiling treatment increased ICF of G2 to $7.18{\pm}0.16\;g/100\;g$. G2 showed lower water absorption index, which could lower pasting properties, but higher water solubility index, implying it contains more soluble components. Texture properties of G2 were different from those of IP, showing higher hardness, and lower adhesiveness and cohesiveness. Positive correlation was observed between ICF and hardness, but reverse correlation between ICF and cohesiveness.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.231-236
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• 2022

The research was aimed to improve pre-harvest methods to maintain marketability in postharvest leaf lettuce. In this study, the effect of hydroponics on the growth and post-harvest storage characteristics of 'Chongchima' lettuce grown in peat mass medium hydroponic system using a non-powered culture device or deep water culture (DWC) was evaluated. There was no difference in fresh weight, leaf number, SPAD, moisture content, and C/N ratio between peat moss growing medium hydroponic and DWC methods except plant height. It was found that lettuce cultivation by a nonpowered hydroponics method is easier than the existing DWC. The quality parameters, such as fresh weight loss, SPAD value, and general appearance of lettuce were investigated after harvest. There was no significant difference in fresh weight loss and general appearance during storage of lettuce by the hydroponics methods. However, with the increased storage time of SPAD, which is related to chlorophyll content, was slightly higher in peat moss medium hydroponic was than DWC. When crops such as lettuce are grown under favorable conditions without any agronomic abnormalities, it is suggested that post-harvest storage is not significantly affected by peat moss growing medium hydroponic and DWC.