• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.147-151
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• 1994

Hydrogen donating activities(HDA) of solvent extracts of Hololeion maximowiczii roots which were treated with freeze drying, hot air drying and hot air drying after steam blanching were investigated by the method of ${\alpha},{\alpha}'$-diphenyl-${\beta}$-picrylhydrazyl(DPPH). Hydrogen donating activity of hot air drying after steam blanching group showed the highest activity among three drying methods. Among the extracts of freeze dried root extracted with various solvents, color intensity at 420 nm of aqueous extract was highest, but hydrogen donating activity was shown in order of 50%, ethyl alcohol, methyl alcohol, water extracts. By heating the powder of freeze dried root at $100^{\circ}C$, color intensity of its water extract was decreased until 20 min, thereafter it was increased slowly but hydrogen donating activity was rapidly increased until 30 min. Hydrogen donating activity at the concentration of 6.05 mg/ml of 50% alcohol extract was similar to that of ${\alpha}-tocopherol$ at the concentration of $2{\times}10^{-4}M$. Comparison of hydrogen donating activity of the inner and outer solution after dialysis of water extract showed that the outer solution had a stronger hydrogen donating activity than those of the inner one.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.292-301
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• 1997

In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.273-284
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• 2011

The essential oil obtained by steam distillation from a medicinal plant of Artemisia princeps. The essential oil was analyzed by GC-MS. The heat treatments in roasted condition of temperatures were $80^{\circ}C$, $110^{\circ}C$, and $230^{\circ}C$, and the lengths of the time were 6 min, 10 min, and 14 min, respectively. The blanching conditions($100^{\circ}C$) of the treatments lasted 1 min, 2 min, and 5 min while the times of oven dry ($50^{\circ}C$) was 5 min. As the result, the essential oil content of the control plot was higher than the others, and that of the roasted ones was the second highest in low temperature with short treatment time. The major components were eucalyptol, cyclohexadience, phenol, terpineol, and caryopbyllene.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.417-420
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• 1993

Changes in color intensity of Hololeion maximowiczii(HM) roots which were treated with freeze drying (FD), $50^{\circ}C$ hot air drying (HAD) and $50^{\circ}C$ hot air drying after steam blanching (HADB) were investigated in this study. Color of HADB was yellow-green while other treatments showed bright brown color. In brown color intensity, optical density at 420 nm of FD treatment was highest but HADB treatment showed the highest value in ultra violet spectrum. Water soluble pigment of HM in state of aquous solution was more unstable for heat treatment than that in state of powder. Activation energy for decomposition of the pigment was 20.9 kcal/mole between $90{\sim}100^{\circ}C$ but 50.6 kcal/mole between $80{\sim}90^{\circ}C$.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.91-97
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• 2015

The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo-thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ${\pm}0.03$ and $2.55{\pm}0.02mg$ RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.

• Food Science and Preservation
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• v.5 no.3
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• pp.270-274
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• 1998

In order to enhance the availability of Korean loquat fruit, loquat juice was manufactured and its physicochemical characteristics are measured. The juice of raw fruit and pressed juice after blanching with steam that the pH, sugars, total acids and yields were 3.4, 3.6, and 8.5, 8.0 $^{\circ}$ Brix, and 0.36, 0.34%, and 53.2, 57.4% respectively. Four groups of juices were processed as followed. A ; juice of clarified after filteration, B ; pressed and filtered juice of raw fruit in refrigerated for 50 days, C ; clarified juice of heated at 90$^{\circ}C$ for 2 min., D ; clarified juice of blanched and pressed with raw fruit. Total acids, pH and sugars of A, B, C and D juices were 0.27, 0.35, 0.29 and 0.28%, and 3.80, 3.10, 3.68 and 3.71, and 7.5, 8.5, 8.0 and 8.2 $^{\circ}$Brix, respectively. Juice of B was higher total free sugar and organic acid than others. The chromaticity of D juice was stable than others. In the sensory test of loquat juice, that the product showed excellent result at 11 $^{\circ}$Brix and pH 3.78 when 4% of fructose and 0.05% of citric acid added.

• Korean Journal of Medicinal Crop Science
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• v.19 no.1
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• pp.38-46
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• 2011

In this study, we investigated maximum yield of radical scavenging activity (RSA) using each of various extraction solvents and procedure from noni friut (Morinda citrifolia). Noni fruits were either sun-dried (FS) or hot-air dried (FO) at $60^{\circ}C$ after steam blanching. For optimum aqueous extraction, noni fruits should be sun dried and autoclave extraction time should not be over 30 min to produce extraction with high RSA with low cost. In case of 50% ethanol extraction, reflux extracts of FS and FO resulted in $IC_{50}$ of 1.92 mg/mL and 3.06 mg/mL at 8 hr. When $IC_{50}$ values were lower than 5 mg/mL, coefficient of correlation was 0.71 indicating that 71% of the phenolic antioxidants in noni fruits were accounted for the activity by scavenging free DPPH. However, coefficient of correlation significantly decreased to 0.63 over $IC_{50}$ values of 5 mg/mL. Autoclave extraction contained chlorogenic acid of $14.69 \;{\mu}g/mL$ and scopoletin of $3.86 \;{\mu}g/mL$. Reflux extraction showed all three compounds, chlorogenic acid ($26.19 \;{\mu}g/mL$), quercetin ($19.59 \;{\mu}g/mL$), and scopoletin ($17.4 \;{\mu}g/mL$). Therefore, the result of this study indicated that the potential antioxidant activities and functional values were obtained significantly with reflux extraction from noni fruit.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.328-333
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• 1981

As a step to investigate energy conservation in canneries, energy consumption pattern and energy usages of various unit operations in a mushroom cannery were examined. The results are as follows; 1. In the mushroom cannery, fuel oil and electricity were used mainly for temperature control of mushroom growing house in winter and various cultivation operation respectively. To grow and process 1 kg of mushroom, thermal energy of 4634 kcal and electrical energy of 0. 116 kwh were consumed. About 80% of all energy was consumed for cultivation. 2. Steam qualities at each respective processing line were $92{\sim}94%$, giving no great differences among lines. 3. As a direct energy in 1 day processing operations of 8 tons of mushroom, thermal energy of $301.5{\times}10^{4}kcal$ and electrical energy of 60.1 kwh were used. The energy intensive operations were blanching (35%) and retorting (38%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1881-1888
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• 2014

Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion ($100^{\circ}C$, 1~10 min), steaming ($100^{\circ}C$, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.