• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.337-342
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• 1997

In order to compare methods of making a mead and a melomel, changes of alcohol contents, reducing sugar, soluble solids, pH and total acidity during fermentation of a mead and Japanese plum melomel was investigated. Fermentation rate of the melomel were much faster than the mead. Reducing sugar and soluble solids were continuously decreased until the 16th day of fermentation, while alcohol contents were increased continuously during the same period. After fermentation of 21 days, alcohol contents of the mead was reached 7.6%, while that of the Japanese plum melomel reached 12.4%. pH and total acidity were not changed considerably during the whole fermentation period. Clear honey wines with transmittance of 99.4% were obtained by membrane filtration. In conclusion, the method of making melomel using the osmotically extracted fruit juice with honey was found to be more advantageous than the method of making a simple mead.

• Journal of Agricultural Extension & Community Development
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• v.7 no.1
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• pp.167-173
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• 2000

This study was carried out to investigate suitable pruning methods to avoid poor berry setting of 'Kyoho' grapevine in Suwon and Anseong areas. Light pruning increased percentage of bud bursts and number of shoots per bearing mother branches(BMB), cluster weight and percentage of berry sating but it decreased shoot length, number of leaves and, leaf area and leaf weight. There was little difference in soluble solids, titratable acidity, and anthocyanin contents of berries by the treatment of either light or heavy pruning. Shoot length became longer as diameter of BMB thickened, leaf area and chlorophyll content also became larger and diameter of BMB. Total carbohydrate and N, P, K, Ca, and Mg contents showed significantly little difference, but total carbohydrate and Ca contents showed a tendency of continuous increase as diameter of BMB thinned. Number of seeded berries per cluster became fewer as BMB thinned but percentage of berry setting showed an increasing tendency. Cluster weight, berry weight, berry number per cluster, soluble solids, anthocyanin content were higher in case of around 1cm of diameters of BMB.

• Food Science and Preservation
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• v.12 no.2
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• pp.146-150
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• 2005

A comparative study of pretreatment and extraction methods was conducted to investigate their effects on nutritional and bioactive components during hot-water extraction of Acanthopanax senticosus. The herb samples, ground and sifted $(8\~20\;mesh)$ were pretreated with ultrasound (20 kHz), microwave (2,450 MHz) or roasting $(180^{\circ}C)$ for 10 min, and then extracted by a boiling $(180^{\circ}C)$ under atmospheric pressure or a pressured boiling $(121^{\circ}C)$ for 2 hr. In general, the pretreatments improved the extraction efficiency and the DPPH radical scavenging activity of extract. Particularly, the extraction yields of soluble solids, total sugar and phenolic compounds were increased in microwaving methods, and the protein yield and the radical scavenging activity were higher in roosting pretreatment. Yields of soluble solids, total sugar, protein and phenolic compouds in pressured extraction were higher than those in nonpressured extraction. These results suggested that pretreatment including microwave radiation, sonication and roasting and pressured extraction can be utilized for improving the extraction efficiency of A. senticosus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.80-84
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• 2000

To investigate the effect of packaging condition on functional MA films laminated (30CE, 50CE), corrugated paperboard box (control), 30LDPE, and 50LDPE pouches on the freshness extension of Fuji apples, the weight loss, firmness, total ascorbic acid, titratable acidity, soluble solids content and appearence were evaluated at 5$^{\circ}C$ after 75 days. Weight loss of 30CE and 50CE, and 30LD and 50LD was 0.4 to 0.5%, and 0.2%, but control was 2.7%. Firmness in film packages was higher than that of control, and CE packagings were higher than LD. Total ascorbic acid content of Fuji apple in control after 75 days was 2.12 mg%, that of control was decreased by 42%, those of LD packagings were 31% and 29%, and those of CE were 24% and 22%. Titratable acidity and soluble solids content in control changed more than that of MA film packagings. Overall appearence of 'Fuji' apples in CE packagings was better than that of control.

• Environmental Engineering Research
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• v.14 no.4
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• pp.238-242
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• 2009

This study investigated the effects of organic loading rates on simultaneous carbon and nitrogen removal in an innovative fixed-film aerobic bioreactor. The fixed-film bioreactor (FFB) was composed of a two-compartment aeration tank, in which a synthetic filamentous carrier was submerged as biofilm support media, and a settling tank which polyvinylidene media (Saran) was used as settling aid for suspended solids. Three different organic loading rates, ranging from 0.92-2.02 kg chemical oxygen demand/$m^3$/day were applied by varying hydraulic retention time (HRT). The total soluble organic carbon removal efficiencies were in the range of 90-97%. The removal efficiency of ammonia was found to be in the range of 70-84%. Total nitrogen removal efficiency was found to be in the range of 40-45%, which indicates that denitrification reactions occurred simultaneously in the attached biofilm on the fibrous media in the aeration tank. The settling performance of suspended solids was significantly improved due to the presence of Saran media in the settling compartment, even for a short HRT. The fixed-film aerobic bioreactor used in this study demonstrated efficient treatment efficiency even at higher organic loading rates and at short HRTs.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Food Science and Preservation
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• v.8 no.4
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• pp.345-350
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• 2001

This study was measured weight loss, total ascorbic acid, titratable acidity, and soluble solids content to investigate the effect of EPS(expanded polystyrene foam, foaming rate 55 times V/W) box, LDPE film pouches and double wall corrugated fiberboard box during storage at 20$\^{C}$. Weight loss of apple packed with corrugated paperboard box after 40 days storage was 5.7%, arid those of LDPE, CE(zeolited coated film) film and EPS box were 0.2-0.5%. Ascorbic acid content of apple packed with LDPE, CE, EPS was higher than that of control. Titratable acidity and total soluble solid content of control were changed 40% and 10%, but the EPS were changed 27% and 4%, respectively. Overall appearances of ‘Fuji’apple packed with LDPE, CE and EPS were better than that of control.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.99-108
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• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.53-62
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• 2010

The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

• Horticultural Science & Technology
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• v.32 no.1
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• pp.18-25
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• 2014

This study was conducted to investigated effects of water relation of mulching and trickle irrigation on the external and internal fruit quality in Satsuma mandarin grafted on trifoliate orange rootstock in a orchard assigned to randomly three groups; whole period of Tyvex mulching (TM), Tyvex mulching with trickle irrigation once a week from October 22 to harvesting season (WM) and non-mulching treatment (NM). The average soil moisture content in the TM was lower than the WM during the time of trickle irrigation from Oct. 21 to Nov. 28. The leaf water potential was at the level of ${\Psi}max$ of -1.5 to -2.5 MPa during whole period of Tyvex mulching treatment but gradually increased at the point of supplement of water. The water and osmotic potential in juice vesicle was decreased by drought but increased again in response to the supply of water in WM. The total soluble solids (TSS) in fruit juice was increased by drought stress, but diminished in response to supply of water after drought. The content of titratible acidity was increased by drought stress but gradually decreased due to supplement of water after drought, reached it at the level of 1%. It was suggested that the accumulation of the total soluble solids compensates the degree of active osmoregulation and the decrease in content of acidity accounts for the fast respiration and water uptake resulted of the water after drought.