• Food Science and Preservation
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• v.18 no.6
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• pp.824-829
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• 2011

This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and $30^{\circ}C$ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and $30^{\circ}C$) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and $30^{\circ}C$, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.

• Journal of Adhesion and Interface
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• v.10 no.4
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• pp.174-181
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• 2009

The viscosity for hi-solid pressure sensitive adhesive to improve water soluble low viscosity pressure sensitive adhesive polymerized using seeded polymerization. While seed binder polymerizing it produces an optimum polymerization condition, and acrylic acid and seed binder concentration changed were measurement of viscosity variation and adhesive power at the substrate (SUS420J) as flowing results. In adhesive polymerization, seed binder concentration 7 wt%/monomer was recovered 60% of solid content, 2,100 cps of low viscosity and clear adhesive film. When acrylic acid content was 4 wt%/monomer, it was turned excellent adhesive power and holding power.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.497-502
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• 1986

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

• Horticultural Science & Technology
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• v.35 no.2
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• pp.170-177
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• 2017

This study was conducted to estimate the light pollution damage caused by night-break lighting in 'Kyoho' grapes. Night irradiation was performed every night for four hours (10 p.m. to 2 a.m.) from the full bloom to the harvest stage using red, blue, and white lamps as artificial light. Fruit yield, soluble solid content, anthocyanin content, and chlorophyll a content were affected by night irradiation. The soluble solid content of the control was $17.5^{\circ}Brix$, approximately $1^{\circ}Brix$ higher than the red ($16.4^{\circ}Brix$), blue ($16.2^{\circ}Brix$), and white light treated grapes ($16.3^{\circ}Brix$). The anthocyanin content of the skin was also higher in the control at $4.08{\mu}g{\cdot}cm^{-2}$ compared to the red ($3.14{\mu}g{\cdot}cm^{-2}$), blue ($2.47{\mu}g{\cdot}cm^{-2}$), and white ($2.82{\mu}g{\cdot}cm^{-2}$) light treated samples. On the other hand, the chlorophyll a content of the control was the lowest at $0.268{\mu}g{\cdot}cm^{-2}$ as compared with the red ($0.339{\mu}g{\cdot}cm^{-2}$), blue ($0.345{\mu}g{\cdot}cm^{-2}$), and white ($0.372{\mu}g{\cdot}cm^{-2}$) light treated samples. Considering that higher soluble solid contents, higher accumulation of anthocyanin, and lower chlorophyll a contents are factors involved in fruit maturation, night irradiation may delay fruit maturation and red light treatment may result in decreased yield. Our results confirmed that night-break lighting regardless of the wavelength provoked light pollution in 'Kyoho' grapes. Therefore, fruit maturation may be poor in the presence of artificial light, including streetlamps, in neighboring vineyards.

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.

• The Korean Journal of Ecology
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• v.22 no.1
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• pp.51-58
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• 1999

Korean native plants and naturalized plants were analyzed for allelochemicals, and their antimicrobial effects were studied. The difference in soluble solid contents between Korean native plants and naturalized species was not significant, and the Korean native plant, Solanum nigrum showed the highest soluble solid content of 90 mg/ml. The ethanol extract of the Korean native plant, Solanum nigrum showed antifungal activity to Aspergillus phoenicis KCTC 1228, with a clear zone of 18 mm, and spore formation was not observed from the treatment. The naturalized plants Ambrosia artemisiifolia var. elatior and Erigeron canadensis showed inhibition of spore formation and the clear zones were at 24 mm and 22 mm, respectively. The clear zones of Aspergillus phoenicis KCTC 1228 treated with ethanol extrats of Phytolacca americana and Rudbeckia bicolor were 22 mm and 19 mm, respectively, and spore formation was observed from the treatment. The Korean native plant, Solanum nigrum and naturalized plants, Phytolacca americana and Ambrosia artemisiifolia var. elatior showed antimicrobial activity against Bacillus sphiaericus 2362, and Bacillus sphiaericus 2297, Bacillus thuringiensis var. subtilis and Baicillus thuringiensis var. cereus. The antimicrobial activity of Ambrosia artemisiifolia var. elatior showed the largest clear zone of 32 mm against Bacillus thuringiensis var. subtilis. In general, the more soluble the solid contents of the extracts, the greater were the antifungal and antimicrobial activities. The phenolic compounds from the Korean native plant, Solanum nigrum and the naturalized species, Phytolacca americana and Ambrosia artemisiifolia var. elatior were analyzed by high performance liquid chromatography. Three phenolic compounds including hydroquinone were identified in Solanum nigrum. In contrast, five and seven phenolic compounds were identified in Phytolacca americana and Ambrosia artemisiifolia var. elatior, respectively. The antifungal activity against Aspergillus phoenicis KCTC 1228 was found to be due to the coumaric and benzoic compounds.

• Food Science and Preservation
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• v.5 no.2
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• pp.172-176
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• 1998

This study was conducted to develop purees from pumpkin and sweet-pumpkin. Soluble solids in pumpkins were increased as heating time increase. The maximum yield of puree from sweet-pumpkin marked 78.2% when in prepared at 121$^{\circ}C$ for 60 minutes heating, but puree from pumpkin was 53.2% at 121$^{\circ}C$ for 40 minutes heating. Soluble solid and yield of pumpkin purees were increased with enzyme treatment. but viscosity was deceased remarkably. Hunter's a and b values of puree from sweet-pumpkin were higher than puree from pumpkin, and it was considered due to higher content of carotenoid. Organoleptic qualities of puree from pumpkin and sweet-pumpkin were investigated by 5-point scale and the most effective heating time was 40 minutes at 121$^{\circ}C$.