• Food Science and Preservation
• /
• v.22 no.6
• /
• pp.779-787
• /
• 2015

We stored sweet pumpkins at $8^{\circ}C$, $12^{\circ}C$, $12^{\circ}C$ plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the $12^{\circ}C$ group it decreased to 20~60%. Conversely, spoiling was completely absent in the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the $8^{\circ}C$ group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the $12^{\circ}C$ and $12^{\circ}C$ plasma curing groups, with best results were found in the latest. Both the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups maintained their dark green surface colors, while both the $12^{\circ}C$ and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the $8^{\circ}C$ group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the $8^{\circ}C$ storage pumpkin. The overall acceptability from sensory evaluation was higher in the $12^{\circ}C$ plasma curing group, when compared to those of the $8^{\circ}C$, $12^{\circ}C$ and control groups storage conditions.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.618-626
• /
• 2014

The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.565-575
• /
• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

• Journal of Conservation Science
• /
• v.30 no.3
• /
• pp.263-275
• /
• 2014

It's shown how to proceed the study on Manufacturing techniques & Conservation to the Iron Pot from Cheonmachong Ancient Tomb(the 155th Tomb in Hwangnam-dong). In order to investigate manufacturing techniques of the Iron Pot, some parts of the relic were gathered. After mounting, polishing and etching on the relic, analyzing the metal microstructure was conducted. Also it's conducted a SEM-EDS analysis on the nonmetallic inclusion. White iron structure was observed in the metallurgical structure inspection, SEM-EDS analysis. It seems to be dried slowly at room temperature after casting, doesn't look as particular heat treatment to improve brittleness. It is estimated that it's as the handle seam side were verified about 3cm inch wide, 1.5 thick in center of body, so 2 separate half-completed products was cast with width-type mould. The manufacturing techniques Using white cast iron structure, width-type mould are observable to the Iron Pot excavated from Sikrichong Ancient Tomb & Hwangnamdaechong grand Ancient Tomb around those were constructed the same time. It's able to recognize that it's almost identical manufacturing techniques at that time. Conservation is generically following those are survey of pretreatment, foreign material removal, stabilization, restoration and color matching in the order. cleaning & drying were added to the process as occasion demands. The strengthening treatment were difficult with artifact's volume, low concentration Paraloid NAD-10 solution was spread two or three times with a brush, surface hardening also came up with 15wt% Paraloid NAD-10 solution after the conservation was complete. There were connection & restoration for the restoration to the damage after modeling forms that it's similar to damaged parts by using the Fiber Reinforced Plastic resins(POLYCOAT FH-245, mold laminated type). Throughout this research, capitalizing on accumulations of measurements about the production technique of Iron Pot in the time of the fifth and 6th centuries is no less important than the Iron artifact's conservation for a better study in the future.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.459-466
• /
• 2011

To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. The deterioration rate of fresh ginseng stored at $-3^{\circ}C$ was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at $-3^{\circ}C$ was higher than that of fresh ginseng stored at $-1.5^{\circ}C$ or $0^{\circ}C$ after the 12th week of storage. The deterioration severity of the fresh ginseng stored at $0^{\circ}C$ was much higher than that of the ginseng stored at $-1.5^{\circ}C$ and $-3^{\circ}C$. The weight loss of fresh ginseng ranged from 0.7---- to 1.6---- after 16th week; it was the lowest in the ginseng stored at $-1.5^{\circ}C$ and similar in fresh ginseng stored at $0^{\circ}C$ and $-3^{\circ}C$. The number of viable cells and molds in the fresh ginseng stored at $-3^{\circ}C$ was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at $0^{\circ}C$ or $-1.5^{\circ}C$ was changed little while the discoloration of fresh ginseng at $-3^{\circ}C$ was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at $-3^{\circ}C$ was higher than that of the rhizome stored at $-1.5^{\circ}C$ and $0^{\circ}C$. The overall sensory quality of the fresh ginseng dropped below 3.0 in the S-point scale after the 10th week of storage at $-3^{\circ}C$ and after the 14th week of storage at $-1.5^{\circ}C$ and $0^{\circ}C$ (p<0.05).

• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.512-519
• /
• 2014

This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.

• Culinary science and hospitality research
• /
• v.21 no.1
• /
• pp.77-89
• /
• 2015

The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1523-1528
• /
• 1999

The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.1048-1056
• /
• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Korean Journal of Soil Science and Fertilizer
• /
• v.42 no.5
• /
• pp.385-392
• /
• 2009

This study was conducted to reclassify Namweon series, black volcanic ash soils, in Jeju Island based on the second edition of Soil Taxonomy : A Basic System of Soil Classification for Making and Interpreting Soil Surveys. Morphological properties of typifying pedon of Namweon series were investigated and physicochemical properties were analyzed according to Soil Survey Laboratory Methods Manual. The typifying pedon of Namweon series has black (10YR 2/1) silt loam Ap horizon (0~11 cm) and black (10YR 2/1) silt loam BA horizon (11~72 cm). Bw horizon (72~100 cm) is very dark brown (10YR 2/2) silt loam. That occurs on lava plain derived from volcanic ash materials. The typifying pedon contains 5.2~6.4% oxalate extractable (Al + 1/2 Fe), over 85% phosphate retention, and lower bulk density than $0.90Mg\;m^{-3}$. Ap, BA, and Bw horizons of the pedon have andic soil properties. That can be classified as Andisol. The typifying pedon has an udic soil moisture regime and has a 1,500 kPa water retention of 15% or more on air-dried samples throughout all horizons, and can be classified as Udand. Ap and BA horizons (0~72 cm) have a color value, moist, and chroma of 2 or less, melanic index of 1.70 or less, and 6% or more organic carbon. That meets the requirements of melanic epipedon. That keys out as Melanudand. That has more than 6.0% organic carbon and the colors of mollic epipedon throughout a layer 50 cm or more thick within 60 cm of the mineral soil surface.. Thus, that keys out as Pachic Melanudand. The pedon has a fine-earth fraction that has a water content at 1,500 kPa tension of 12% or more on air-dried samples and has less than 35% (by volume) rock fragments. Thus, the substitute for particle-size class is medial. That has a sum of 8 times the Si (percnt by weight extracted by acid oxalate) plus 2 times the Fe (percnt by weight extracted by acid oxalate) of 5 or more, and 2 times the Fe is more than 8 times the Si. Thus, the mineralogy class is ferrihydritic. Namweon series can be classified as medial, ferrihydritic, thermic family of Pachic Melanudands, not as ashy, thermic family of Typic Melanudands.