• 제목/요약/키워드: soluble solid content

검색결과 529건 처리시간 0.024초

추출 조건에 따른 고추 수용액의 가용성 성분의 변화 (Changes of Soluble Solid Content in Red Pepper by Different Extraction Conditions)

  • 이현덕;이철호
    • 한국식생활문화학회지
    • /
    • 제11권3호
    • /
    • pp.385-392
    • /
    • 1996
  • The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.

  • PDF

DEVELOPMENT OF AN INTEGRATED GRADER FOR APPLES

  • Park, K. H.;Lee, K. J.;Park, D. S.;Y. S. Han
    • 한국농업기계학회:학술대회논문집
    • /
    • 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
    • /
    • pp.513-520
    • /
    • 2000
  • An integrated grader which measures soluble solid content, color and weight of fresh apples was developed by NAMRI. The prototype grader consists of the near infrared spectroscopy and machine vision system. Image processing system and an algorithm to evaluate color were developed to speed up the color evaluation of apples. To avoid the light glare and specular reflection, an half-spherical illumination chamber was designed and fabricated to detect the color images of spherical-shaped apples more precisely. A color revision model based on neural network was developed. Near-infrared(NIR) spectroscopy system using NIR reflectance method developed by Lee et al(1998) of NAMRI was used to evaluate soluble solid content. In order to observe the performance of the grader, tests were conducted on conditions that there are 3 classes in weight sorting, 4 classes in combination of color and soluble solid content, and thus 12 classes in combined sorting. The average accuracy in weight, color and soluble solid content is more than about 90 % with the capacity of 3 fruits per second.

  • PDF

‘Bing’ 체리의 숙기에 따른 당도와 이화학적 품질인자의 상관관계 (Correlation between Soluble Solid Content and Physicochemical Properties of ‘Bing’ Cherry at Different Stages of Ripening after Harvest)

  • 홍윤표;최선영;조미애;최선태;김성종
    • 한국식품저장유통학회지
    • /
    • 제17권3호
    • /
    • pp.370-375
    • /
    • 2010
  • `Bing' 체리의 품질 요인간 상관성을 구명하기 위해 숙기에 따른 착색 정도 정도로 light red (LR)와 dark red (DR) 단계로 시료를 분류하였다. 분류된 체리를 사용하여 당도에 미치는 이화학적 품질 요인들 간의 상관성을 조사하여 소비자들이 중요하다고 생각하는 품질 지표를 찾아보고자 하였다. 체리의 주요 유리당 함량 분포는 착색이 많이 진행된 DR 단계의 체리에서 높았으며, 유기산은 숙기에 따라 차이는 없었으나 고경도구가 저경도구에 비해 높게 나타났다. LR 단계의 'Bing' 체리의 경우 경도, 색도, 산도가 당도와 유의적인 정의 상관관계를 보였고, DR 단계의 체리에서는 경도가 정의 상관관계를 보였다. 경도와 당도간의 상관성은 200개의 과실을 이용하여 상관관계를 구한 결과에서도 마찬가지로 정의 상관성을 보였다. 따라서, 'Bing' 체리의 당도, 경도, 색도는 관능적 적합성에서 좋은 지표로 사용될 수 있고, 특히 경도는 품질특성을 판단하는 지표로 활용될 수 있을 것으로 판단되었다.

토마토 패이스트 가공공정의 온라인 모니터링용 RF 센서의 활용 가능성 (Feasibility of RF Sensor Application for On-line Monitoring of Tomato Paste Processing)

  • 김성민
    • Journal of Biosystems Engineering
    • /
    • 제33권6호
    • /
    • pp.410-415
    • /
    • 2008
  • On-line monitoring of fresh tomato paste processing was done using two radio frequency (RF) sensors resonant at 85 and 110 MHz. Fresh tomato juice with soluble solid content of about $5^{\circ}Brix$ was evaporated up to $23^{\circ}Brix$ and diluted down to about $5^{\circ}Brix$ again with a pilot scale evaporator. The RF sensors were installed in a processing pipe and monitored. The pastes at a specific $^{\circ}Brix$ level were sampled and analyzed for physical properties such as soluble solid content and viscosity. The relationships between sensor outputs and measured physical properties were analyzed. Analysis results showed RF sensor is feasible to apply on-line monitoring of tomato paste processing.

쌀의 농도가 죽 재가열시 이화학적 특성에 미치는 영향 (Effect of Soild Content on the Physicochemical Properties of Rice Porridge After Reheating)

  • 양윤형;김민희;권오윤;이정희;이근종;이주운;김미리
    • 한국식품조리과학회지
    • /
    • 제23권5호
    • /
    • pp.671-676
    • /
    • 2007
  • The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature ($25^{\circ}C$). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities ($25^{\circ}C$) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.

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

  • 최창현;이강진;박보순
    • Journal of Biosystems Engineering
    • /
    • 제22권2호
    • /
    • pp.256-265
    • /
    • 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.

  • PDF

가열에 의한 고구마 펙틴질의 변화 (The Changes of Pectic Substances in Sweet Potato Cultivars During Baking)

  • 이경애;신말식;안승요
    • 한국식품과학회지
    • /
    • 제17권6호
    • /
    • pp.421-425
    • /
    • 1985
  • 세품종의 고구마 천미, 신미, 원기의 조직 특성을 알아보기 위해 $175{\sim}180^{\circ}C$에서 30분간 가열하여 가열 전후의 고구마의 수분함량, 알콜 불용성 고형분 함량, 전분함량, 경도 및 수용성펙틴, 메타인산 가용성 펙틴, 염산 가용성 펙틴을 측정하였고 polygalacturonase 활성도 비교하였다. 가열중에 고구마의 펙틴질의 조성은 염산 가용성 펙틴이 수용성펙틴과 메타인산 가용성 펙틴으로 변하였다. 분질 고구마인 원기는 수분함량이 가장 낮았으며 알콜 불용성 고형분 함량과 경도가 높았다. 또한 원기의 polygalacturonase 활성이 가장 높았으며 가열 후에 염산 가용성 펙틴 함량의 잔존율도 높았다.

  • PDF

수용성 뿜칠형 고무 아스팔트 방수재의 시공성 평가에 관한 연구 - 재료 조건을 중심으로 - (A Study on the Workability Estimation of Water-Soluble Rubberized Asphalt Waterproofing of Spray Type - Focus on the Material Condition -)

  • 오상근;배기선;이원헌;곽규성;최은수
    • 한국건축시공학회지
    • /
    • 제3권2호
    • /
    • pp.141-148
    • /
    • 2003
  • This study deals with the estimation of material properties according to the construction condition for water-soluble rubberized asphalt waterproofing material of spray type. In this study, the waterproofing material property by the spray construction method is suggested by means of estimation its tensile performance and temperature dependency according to mix proportion ratio(4:1, 8:1), referenced viscosity and solid content (A:360cps, 76%, B:580cps, 79%, C:490cps, 70%), spray angle($30^{\circ}$, $45^{\circ}$, $60^{\circ}$), and spray distance(30cm, 50cm, 70cm). The result of testing are as follows. (1) The mix proportion ratio of principal agent and hardener is 4:1. (2) The viscosity referenced and solid content are 490cps and 70%. (3) The spray angle referenced is $45.^{\circ}$ (4) The distance referenced from concrete surface to spray gun is 40~50cm.

두충차의 관능적 품질에 대한 최적 추출조건의 예측 (Prediction of Extration Conditions for the Optimized Organoleptic Quality of Eucommia ulmoides Leaf-tea)

  • 권중호;김만배;이기동;정용진;이명희;이성태
    • 한국식품영양과학회지
    • /
    • 제27권5호
    • /
    • pp.914-919
    • /
    • 1998
  • This work was designed to determine the optimum extraction conditions for imporving the quality of Eucommia ulmoidesl leaf-tea. Soluble solid content was 27.7% in the tea extracted at 99.3$^{\circ}C$(extraction temperature) and 67.8 min(extraction time) which were maximum points by the ridge analysis. The extraction conditions for the maximum organoleptic scores were 72.9$^{\circ}C$ and 59.6 min in color, 80.$0^{\circ}C$ and 90.0 min in aroma, 77.8$^{\circ}C$ and 55.5 min in aftertaste, and 77.9$^{\circ}C$ and 53.1 min in overall palatability. The extraction conditions for the minimum organoleptic scores were 77.8$^{\circ}C$ and 52.7 min in astringent taste, and 75.1$^{\circ}C$ and 49.4 min in Chinese medicine taste. The optimum ranges of the conditions based on soluble solid content and overall palatability of the tea wre 75~83$^{\circ}C$ and 55~65 min. The soluble solid content and overall palatability predicted at ooptimum condition(78$^{\circ}C$ and 60 min) werw similar to experimental values.

  • PDF

과일쥬스의 농축공정에 영향을 미치는 인자의 물리적 특성 (Physical Properties of the Factors Affecting the Evaporation Process of Fruit Juices)

  • 은덕우;최용희
    • 한국식품과학회지
    • /
    • 제23권5호
    • /
    • pp.605-609
    • /
    • 1991
  • 과일쥬스의 농축공정 중 고려되어야 할 중요한 공학적 물성치로는 비점상승, 밀도, 점도 등이다. 이들 물성치는 식품성분에 따라 고유한 특성을 나타내며 고형분의 함량, 압력, 온도에 따라 변화한다. 따라서 본 논문에 있어서 비점상승에 영향을 미치는 고형분의 함량과 압력에 대한 비점상승을 측정하였고 이에 따른 예측 모델식을 수립 하였다. 비점 상승도는 조작압력 및 고형분 함량을 독립변수로 하여 추정된 몇 가지 함수식으로부터 SPSS 통계 package 중 regression program을 이용하여 단순 회귀시켜 R값이 가장 높은 모델식을 택하였다. 또한 밀도는 고형분 함량에 따라 점도는 온도와 고형분 한량에 따라 예측 모델식을 각각 수립하였다.

  • PDF