• Title/Summary/Keyword: solids content

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Changes in Enzymatic Activities during Eoyukjang Fermentation (어육장 발효 시 생성되는 효소의 활성 변화)

  • Ham, Soo-Nam;Kim, Sang-Woo;Lee, Jae Hwan;Chang, Pahn-Shick
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.251-256
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    • 2008
  • Eoyukjang is a traditional sauce-type of Korean food that is similar to a soybean sauce made from fermented soybeans, and it is produced from a fermented mixture of sea foods, meats, and meju (soybean paste). This study examined periodical changes in the enzymatic activities of ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, protease, lipase, and lipoxygenase within the culture broth and solids of eoyukjang during 1 year of fermentation. The eoyukjang solids had 234-532% higher protein content than the culture broth. The specific activities of ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, and protease increased in both the culture broth and solids. Particularly, in the culture broth, ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, and protease activities rapidly increased (3- to 8-fold) until 10 months of fermentation, and then drastically decreased. However, the activities of lipase and lipoxygenase in both the culture broth and solids were less than 0.05 unit/mg of protein, respectively, throughout fermentation; thus, their activity levels were low and changed little over the 12 months. Overall, while the solids had higher protein content than the culture broth, the broth had greater enzyme activity levels during eoyukjang preparation.

Quality Evaluation Using Spectral Reflectance and Tristimulus Values of Peaches (분광반사특성(分光反射特性)과 삼자극치(三刺戟値)를 이용(利用)한 복숭아의 품질평가(品質評價))

  • Kim, Y.H.
    • Journal of Biosystems Engineering
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    • v.19 no.1
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    • pp.33-41
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    • 1994
  • In order to evaluate the quality of peaches non-destructively, the surface color and spectral reflectances of KURAKATAWASE, MIBAEKTO, and OKUBO cultivar were measured. Also an attempt was made to correlate reflectance characteristics and tristimulus values with quality evaluation parameters such as chlorophyll content, soluble solids, anthocyanin content, and firmness. Further analysis of the correlation coefficients showed that spectral reflectance would be effective for the quality evaluation of peaches.

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A Study on the Automatic Measurement of Solid Content in Recycled Water in Ready Mixed Concrete Plant (레디믹스트 콘크리트 플랜트의 회수수 농도 측정 자동화에 관한 연구)

  • Choi, Young-Cheol;Moon, Gyu-Don;Cho, Bong-Seok
    • Journal of the Korean Society of Safety
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    • v.29 no.4
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    • pp.123-131
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    • 2014
  • Whole amount of waste water, approximately 921.6 liter, for cleaning a ready mixed concrete truck should be used to produce concrete as a mixing water or cleaning water. Recycling water for concrete mixing contains solids, which cause decrease in slump, air and compressive strengths, so it may influence on poor concrete quality. Therefore, it has been maintained to use recycling water with less than 3 percent of solids. Since no evaluation system has been constructed to directly reflect on variability of recycling water from ready mixed concrete plants, it is necessary to develop "Automatic recycling solid measuring system" for quality controls in real time. In this research, sensors measuring waste water concentration in ultrasonic and inductance methods were developed, and automatic system using the sensors were established. The accuracy of measurement sensors developed for recycling water based on various conditions of concentration was proved, and application limits were evaluated. Also, concentration of recycling water using sensors developed from ready mixed concrete plant was measured, and curing method verified the accuracy of the sensors. Moreover, measurement sensors for recycling water in various locations were installed to evaluate the effects on measuring method and spots. The automatic measuring system for recycling water concentration, which is developed in the research, will contribute to improve concrete quality safety through reliable solids maintenance.

Prediction of Soluble Solid and Firmness in Apple by Visible/Near-Infrared Spectroscopy (가시광선/근적외선 분광분석법을 이용한 사과의 당도 및 경도 측정)

  • 최창현;이강진;박보순
    • Journal of Biosystems Engineering
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    • v.22 no.2
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    • pp.256-265
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    • 1997
  • The objectives of this study were to examine the ability to predict soluble solid and firmness in intact apples based on the visible/near-infrared spectroscopic technique. Two cultivars of apples, Delicious and Gala, were handled, tested and analyzed separately. Reflectance spectra, Magness-Tayor (MT) firmness, and soluble solids in apples were measured sequentially. Maximum and minimum diameters, height, and weight of apples were recorded before the MT firmness tests. A spectrophotometer was used to collect reflectance spectra of intact apples over a wavelength range of 400 to 2, 498 nm. The W firmness tests were conducted using a standard 11.1mm (7/16 in.) MT probe mounted in an Instron universal testing machine. A digital refractormeter was used to measure soluble solid contents in the apples. Apple samples were divided into a calibration set and a prediction set. The calibration set was used during model development, and the prediction set was used to predict soluble solids and firmness from unknown spectra. The method of partial least square (PLS) analysis was used. An unique set of PLS loading vectors (factors) was developed for soluble solid content and firmness. The PLS model showed good correlations between predicted and measured soluble solids of intact apples in 860~1078 nm of the wavelengths. However, the PLS analysis was not good enough to predict the apple firmness.

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Influence of the Viscosity of Surface Sizing Starch Solutions on Surface Sizing Effect of Linerboard (표면사이징용 전분의 점도 특성이 라이너지의 표면사이징 효과에 미치는 영향)

  • Jeong, Young Bin;Lee, Hak Lae;Youn, Hye Jung;Jeong, Kwang Ho;Ryu, Hoon
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.44 no.5
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    • pp.54-62
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    • 2012
  • The main role of surface sizing of linerboard is to improve surface and strength properties. Since surface sizing solution is applied on once dried web, substantial amount of drying energy is required. Saving of the drying energy associated with surface sizing can be made by increasing the solids content of the starch solution in size press. Therefore, it is highly desirable to develop low viscosity starches for surface sizing. A low viscosity oxidized starch was prepared and compared its effect of surface sizing with a conventional oxidised starch. Results showed increase in solids content of the starch solution decreased evaporation energy and drying time. Low viscosity starch penetrated deeper into paper and this improve various mechanical properties of linerboard.

Effect of Different Seasons on Cross-Bred Cow Milk Composition and Paneer Yield in Sub-Himalayan Region

  • Sharma, R.B.;Kumar, Manish;Pathak, V.
    • Asian-Australasian Journal of Animal Sciences
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    • v.15 no.4
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    • pp.528-530
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    • 2002
  • The study was designed to evaluate the seasonal influences on cross-bred cow milk composition and paneer yield in Dhauladhar mountain range of sub-himalayan region. Fifty samples from each season were collected from a herd of $Jersey{\times}Red\;Sindhi{\times}Local$ cross-bred cows during summer (April-June), rainy (July-September) and winter (November-February) and analyzed for fat, total solids (TS) and solids not fat (SNF). Paneer was prepared by curdling milk at $85{\pm}2^{\circ}C$ with 2.5 per cent citric acid solution. Overall mean for fat, TS and SNF content of milk and paneer yield were 4.528, 13.310, 8.754 and 15.218 per cent respectively. SNF and TS content varied among seasons being highest in winter (8.983% and 13.639%) followed by summer (8.835% and 13.403%) and lowest in rainy season (8.444% and 12.888%). Paneer yield was lowest (14.792%) in rainy season and highest (15.501%) in winter season.

Lysophosphatidylethanolamine Treatment Delays Leaf Senescence and Improve Fruit Storability in Melon (Cucumis melo L.)

  • Hong, Ji-Heun
    • Horticultural Science & Technology
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    • v.30 no.2
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    • pp.158-161
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    • 2012
  • The influence of lysophosphatidylethanolamine (LPE) on anti-senescence of melon leaves and the change in fruit quality during the storage at low temperature were studied. In most of the crops, freshness of leaves is important factor for characteristics of fruits, such as sugar contents, color, and firmness. Melon ($Cucumis$ $melo$ L. cv. Prince) plants were sprayed with LPE at 5 and 3 weeks before commercial harvest. In upper part, LPE treatment showed slight high number of fresh leaf compared to no treatment (None). However, in lower part, LPE resulted in apparent inhibition effect on senescence, showing that lower side of melon plant kept fresh upon LPE application up to about 30%. The SSC of melon treated with LPE was similar to that of fruit from None at harvest. There was no change in soluble solids content (SSC) for all treatment during the storage at $7^{\circ}C$. There were no significant differences in firmness of mesocarp from melons given different treatments at harvest. The firmness of mesocarp from melon treated with LPE was higher than none after 2 weeks storage. The electrolyte leakage means for melon treated with LPE did not differ significantly from the means at initial storage after 2 weeks storage among the treatments. None increased 57% from its initial electrolyte leakage during storage. These results suggest that the application of LPE may have potential to inhibit senescence of leaves and maintain fruit quality during the storage in melon.

UV/blue Light-induced Fluorescence for Assessing Apple Quality (자외선 유도 형광의 사과 성숙도 평가 적용)

  • Noh, Hyun-Kwon;Lu, Renfu
    • Journal of Biosystems Engineering
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    • v.35 no.2
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    • pp.124-131
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    • 2010
  • Chlorophyll fluorescence has been researched for assessing fruit post-harvest quality and condition. The objective of this preliminary research was to investigate the potential of fluorescence spectroscopy for measuring apple fruit quality. Ultraviolet (UV) and blue light was used as an excitation source for inducing fluorescence in apples. Fluorescence spectra were measured from 'Golden Delicious' (GD) and 'Red Delicious' (RD) apples using a visible/near-infrared spectrometer after one, three, and five minutes of continuous UV/blue light illumination. Standard destructive tests were performed to measure fruit firmness, skin and flesh color, soluble solids and acid content from the apples. Calibration models for each of the three illumination time periods were developed to predict fruit quality indexes. The results showed that fluorescence emission decreased steadily during the first three minutes of UV/blue light illumination and was stable within five minutes. The differences were minimal in the model prediction results based on fluorescence data at one, three or five minutes of illumination. Overall, better predictions were obtained for apple skin chroma and hue and flesh hue with values for the correlation coefficient of validation between 0.80 and 0.90 for both GD and RD. Relatively poor predictions were obtained for fruit firmness, soluble solids content, titrational acid, and flesh chroma. This research has demonstrated that fluorescence spectroscopy is potentially useful for assessing selected quality attributes of apple fruit and further research is needed to improve fluorescence measurements so that better predictions of fruit quality can be achieved.

Cold Storage of Kiyomi Tangor Produced in Cheju (제주산 만감류 청견의 저온저장)

  • Koh, Jeong-Sam;Kim, Min
    • Food Science and Preservation
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    • v.3 no.1
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    • pp.15-21
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    • 1996
  • Physicochemical properties and the conditions of cold storage of kiyomi clangor(Citrus unshiu x sinensis) produced in Cheju were investigated. Firmness, edible part ratio, soluble solids, and acid content were decreased gradually with incurasing fruit size. Carbohydrates in juice were consisted of 65.12% sucrose, 19.65% fructose, and 15.23% glucose The main organic acrid In juice was 57.4% of citric acid, and others were lactic acid, malic acid, oxalic acid and fumaric acid, respectively. Weight loss were occured very. slowly to about 6% till late of May, but decayed fruits were occurred very slowly to about 6% till late of May, but decayed fruits were arisen to about 8% at 3$^{\circ}C$, and about 13% at 5$^{\circ}C$ of storage temperature. The changes of peel moisture content, soluble solids, total sugar, vitaamin C, and density of fruits were slightly occured during cold storage. Cold storage at 3$^{\circ}C$ and 87% relative humidity kept freshness of citrus fruits for a long-term without damage of cold injury.

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Quality Characteristics of Early Varieties of Citrus Unshiu Collected at Different Packing Houses as Cultivation Area in Cheju (선과장을 중심으로 한 주요 생산지역별 조생온주의 품질 특성)

  • Go, Jeong-Sam;Yang, Yeong-Taek;Gang, Sun-Seon
    • Food Science and Preservation
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    • v.4 no.1
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    • pp.53-59
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    • 1997
  • Physicochemical properties affecting on the quality of Citrus unshiu Marc. var miyagawa and C. unshiu Marc. var, okitsu according to cultivation area in Cheju were investigated. Linear correlations (r>0.9) were showed between fruit size and peel thickness. There were much difference between cultivation areas in soluble solids of C. unshiu Marc. var. okitsu. The difference were not so much in soluble solids and acid contents of citrus fruits produced at same area below 65mm of fruit diameter, but the quality of large size fruits were inferior. Brix/Acid ratio could not be index for quality evaluation, because of individual deviation. Soluble solid content of citrus fruits produced in south Cheju was higher than that produced in north Cheju. Acid content and Brix/Acid ratio of citrus fruits produced in south Cheju was lower than that produced in north Cheju. The quality of C. unshiu Marc. var. miyagawa clad not so much difference between cultivation area, but the difference of quality were recognized significantly in C. unshiu Marc. var. okitsu.

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