• Journal of Biosystems Engineering
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• 제32권2호
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• pp.130-135
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• 2007

An on-line real time grading and sorting system for dried oak mushrooms was developed for on-site application. Quality grades of the mushrooms were determined according to an industrial specification. Three dimensional visual quality features were used for the grading. A progressive color computer vision system with white LED illumination was implemented to develop an algorithm to extract external quality patterns of the dried oak mushrooms. Cap (top) and gil (stem) surface images were acquired sequentially and side image was obtained using mirror. Algorithms for extracting size, roundness, pattern and color of the cap, thickness, color of the gil and amount of rolled edge of the dried mushroom were developed. Utilizing those quality factors normal and abnormal ones were classified and normal mushrooms were further classified into 30 different grades. The sorting device was developed using microprocessor controlled electro-pneumatic system with stainless buckets. Grading accuracy was around 97% and processing time was 0.4 s in average.

• 한국식품과학회지
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• 제20권4호
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• pp.536-540
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• 1988

Blanching시간, chemical dipping, 냉동방법 및 저장기간이 냉동양송이의 texture, 색깔 및 수율에 미치는 영향을 연구한 결과는 다음과 같다. Whole mushroom의 경우 5분간 blanching한 것은 1-2분간 blanching한 것 보다 shear press값이 현저히 높았으며, 저장기간이 연장됨에 따라 shear press값이 매우 유의성 있게 증가했다. 그러나 냉동방법은 texture에 유의성 있는 영향을 주지 않았다. Sliced mushroom의 경우 blanching시간이 길어짐에 따라 shear press 값이 증가하기는 하나 유의성은 없었으며, 저장기간이 연장됨에 따라 texture가 현저히 tough 해짐을 알 수 있었다. 그리고 시료의 texture를 관능적으로 측정한 결과는 대체적으로 shear press 결과와 유사한 경향을 보였다. Chemical dipping 방법은 blanching 시간을 짧게하여 냉동양송이의 수율을 높히면서 저장중 색깔의 변화를 방지하는데 효과적이었으며, 특히 whole mushroom의 수율은 상당히 증진시킬 수 있었다. Sliced mushroom의 경우는 blanching time을 2분이하로 단축시키면 rotary slicer로 절단작업을 할 때 조직이 부스러져 생기는 중량손실이 증가하므로 2분 또는 그 이상의 blanching time이 필요했다.

• 한국축산식품학회지
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• 제40권5호
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• pp.772-784
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• 2020

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris (C. militaris) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5'-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

• Journal of Biosystems Engineering
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• 제43권4호
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• pp.342-351
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• 2018

Purpose: Recently, an increasing number of farms have been cultivating shiitake mushrooms using a sawdust substrate and a cooler/heater. In this study, an attempt was made to develop an environmental control system using a heat pump for cultivating high-quality shiitake mushrooms. Methods: An environmental control system, consisting of an air-to-water type heat pump, a thermal storage tank, and a radiator in a variable opening chamber, was designed and fabricated. The system was also installed in the cultivation facility of a farm cultivating shiitake mushrooms so as to compare the proposed control system with a conventional environmental control system using a cooler-condensing unit and an electric hot water boiler. Results: The uniformity of the environment was analyzed through environment measurements taken at several positions inside the cultivation facility. It was determined that the developed environmental control system is able to control the variations in temperature and relative humidity to within 1% and 3%, respectively. In addition, a maximum temperature difference of $30^{\circ}C$ (maximum of $35^{\circ}C$, minimum of $5^{\circ}C$) and a maximum relative humidity difference of 30% (maximum of 90%, minimum of 60%) can be attained within 30 min inside the cultivation facility through the cooling of the heat pump and heating of the radiator in a variable opening chamber. Thus, the developed control system can be used to cultivate high-quality shiitake mushrooms more effectively than a conventional cooler and heater. Conclusions: In comparison with a conventional environmental control system, the developed system decreased the yield of ordinary mushrooms by 65%, and increased that of high-quality mushrooms by 217%. This corresponds to a 16% increase in gross farm income. Consequently, the developed system is expected to improve the income of shiitake mushroom cultivating farms.

• Journal of the Korean Wood Science and Technology
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• 제21권1호
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• pp.7-14
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• 1993

To increase the production of mushrooms and the economic efficiency of mushroom cultivation, the pinchips(PC) and sawdusts(SD) of three Korean oak species were tested as cultivating media for Lentinus edodes with varing the composition of the media. The results are as follows. 1. Organic acids(tannic acid and citric acid), which were added in the PC medium to enrich the quality of mushrooms, did not increase the growths of the mycelia and the quality. 2. The mushrooms were able to be harvrested from six months after beginning the cultivation. No significant differences were found among the qualities of the mushrooms produced by various treatments. 3. The production rate of mushroom was relatively high with, 28.4~29.3% (700~730gr./2,500gr pack). The net profit estimated was about 1,450 won per pack.

• 동아시아식생활학회지
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• 제14권3호
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• 방사선산업학회지
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• 제5권4호
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• pp.285-295
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• 2011

Mushrooms belonging to macrofungi have been consumed by humans for their nutritional and medicinal values for centuries throughout the world. Mushroom farming is practiced in more than 100 countries of the world, with production increasing at a rate of 7% per annum. High yield and good quality are always the principal goals for agriculturally important crops, including mushrooms. Several breeding methods are employed for strain improvement such as mass selection based on the natural chance mutation and induced mutation (mutation breeding), protoplast fusion technology, cross breeding and transgenic breeding. However, mutation breeding has shown prominent success in crop plant improvement. Though several-hundred mutant crop varieties have been developed around the world, the mutation breeding of mushrooms is limited. This review paper explores the potential application of radiation on the development of mutant varieties of mushrooms for breeding with desired traits such as better quality and productivity.

• 한국식품저장유통학회지
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• 제21권4호
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• pp.473-482
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• 2014

참외과피추출물의 천연갈변저해제로서의 가능성을 확인하기 위하여 참외과피추출물 및 ascorbic acid를 적용한 양송이의 저장 중 품질변화를 확인하였다. 양송이를 각 처리구별 PP film으로 포장하여 4 및 $15^{\circ}C$에서 저장하면서 포장 내 기체조성, 경도, 표면 색 및 관능평가를 관찰하였다. 그 결과 기체조성 또는 경도의 변화에 있어서는 처리구별 큰 차이 없이 저장온도 또는 포장재에 따른 영향을 받았으나, 갈변저해효과에 있어서는 참외과피추출물을 처리하였을 때 양성대조군으로 사용한 ascorbic acid 보다 표면 색 유지에 효과적이었다. 또한 관능평가에서도 참외과피추출물을 적용한 처리구(OMP, OMP+AA)에서 저장기간 동안 높은 점수를 유지하였다. 참외과피에 함유되어있는 총 페놀과 플라보노이드의 함량을 조사한 결과, 참외과피추출물의 총 페놀함량은 플라보노이드 함량보다 4배 정도 높게 나타났다. 참외과피추출물의 항산화 및 항갈변 활성은 DPPH 라디칼 소거활성과 PPO 저해활성이 낮은 농도에서도 높은 활성을 나타냈으나 ABTS 라디칼 소거활성과 구리킬레이트 활성에서는 비교적 높은 농도에서 활성을 보였다. 이에 따라 참외과피추출물을 천연갈변저해제로서 양송이에 적용하였을 때 효과적으로 양송이의 갈변을 저해할 수 있음을 확인하였다.

• Journal of Biosystems Engineering
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• 제26권2호
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• pp.147-154
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• 2001

In Korea and Japan, dried oak mushrooms are classified into 12 to 16 different categories based on its external visual quality. And grading used to be done manually by the human expert and is limited to the randomly sampled oak mushrooms. Visual features of dried oak mushrooms dominate its quality and are distributed over both sides of the gill and the cap. The 2nd prototype computer vision based automatic grading and sorting system for dried oak mushrooms was developed based on the 1st prototype. Sorting function was improved and overall system for grading was simplified to one stage grading instead of two stage grading by inspecting both front and back sides of mushrooms. Neuro-net based side(gill or cap) recognition algorithm of the fed mushroom was adopted. Grading was performed with both images of gill and cap using neural network. A real time simultaneous discharge algorithm, which is good for objects randomly fed individually and for multi-objects located along a series of discharge buckets, was developed and implemented to the controller and the performance was verified. Two hundreds samples chosen from 10 samples per 20 grade categories were used to verify the performance of each unit such as feeding, reversing, grading, and discharging unites. Test results showed that success rates of one-line feeding, reversing, grading, and discharging functions were 93%, 95%, 94%, and 99% respectively. The developed prototype revealed successful performance such as the approximate sorting capability of 3,600 mushrooms/hr per each line i.e. average 1sec/mushroom. Considering processing time of approximate 0.2 sec for grading, it was desired to reduce time to reverse a mushroom to acquire the reversed surface image.

• 한국균학회지
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• 제44권3호
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• pp.127-131
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• 2016

2015년 9월 한국 화순 지역의 딸기와 파프리카 온실 내 묘상에서 이례적으로 버섯이 발생하였으며, 흔히 채소 식물체와 함께 자랐다. 필자들은 온실 내 발생한 버섯의 발생양상과 발생 버섯이 채소 작물의 생육과 품질에 미치는 영향을 조사하였으며, 온실 내 묘상으로부터 발생한 버섯 시료를 채집하여 형태적 및 분자생물학적 특성에 의해 동정하였다. 딸기 온실 채집 버섯 시료는 Leucocoprinus birnbaumii와 L. ianthinus로 동정되었으며, 파프리카 온실 채집버섯 시료는 Gymnopilus lepidotus로 동정되었다. 동정된 3종의 버섯 중에서 L. ianthinus와 G. lepidotus는 한국에서 처음 발견되었다. 조사 결과, 발생 버섯은 묘상에 사용된 코코피트에서 비롯된 것으로 밝혀졌으며, 온실 내 채소작물의 생육과 품질에는 영향을 미치지 않은 것으로 나타났다.