• Journal of Biosystems Engineering
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• 제34권6호
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• pp.446-453
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• 2009

This study was conducted to find condition of improving the quality of peach by using surfacing washing system. The rate of weight loss of A,B groups were showed slower decreasing trend than CT group and the value of soluble solid degree was not different significantly among all groups from the results of stored peach treat with surface washing system of peach in the first experiment. The colory value of surface were increased with increasing storage period in all treatments. Browning pace of A,B groups were slower than control. Emission of carbon dioxide was increased from the results of respiration rate, 6-10 mL/kg/hr $(10^{\circ}C)$ and 32-41 mL/kg/hr $(25^{\circ}C)$. In second experiment with surface washing system of peach, the value of soluble solid was showed with similar value from 10 $Brix^{\circ}$ to 13 $Brix^{\circ}$. The pace of soft rot of EW groups were lower than CT groups from the results of hardness during storage period. The results of colory value was not showed with significant difference in $15^{\circ}C$ and $20^{\circ}C$ storage temperature but changed to browning in EW groups. The moisture contents was from 85% to 90% in all groups. And the count of total microorganism of EW groups were lower than control. Also total coliform of EW groups were negative. In sensory evaluation, washing peach was showed higher value with significant difference in all acceptability.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.315-319
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• 1998

유통을 위한 포도 보존 중 품질에 미치는 영향을 구명하여 보존기간 연장에 효과적인 적정 포장재 제작에 대한 기초자료를 얻고자 포도 캠벨얼리를 공시하여 스치로폴 상자, 마닐라상자 등 6처리를 두어 시험한 결과, 중량감소는 유통일수가 경과함에 따라 많았으며, 처리 간에는 15일 보존시 스치로폴상자에 비해 스치로폴상자+(스치로폴접시 + BioPE 필름밀봉), 스티로폴상자 + (스치로폴접시 + 랩 밀봉)처리가 적었으며, 비정상과는 밀봉구에서 많았으나, 축과는 밀봉으로 인한 수분증발 억제로 인하여 오히려 감소하였다. 외관상 품질 및 식미는 보존기간이 경과할수록 저하되었으나, 5일 보존 시에는 바이오상자 처리 포도의 품질이 우수하였고, 경도는 스티로폴상자 + (스치로폴접시 + 바이오필름) 처리에서 감소 폭이 가장 적었으며, 성분변화는 보존기간 경과에 따른 일정한 경향이 없었으며, 밀봉처리에서 당도의 감소 폭이 컷다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• Journal of Pharmaceutical Investigation
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• 제6권3호
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• pp.48-57
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• 1976

An enhancement in the dissolution rate of the drug should facilitate its GI absorption if the absorption process is dissolution rate limited. One of the need for the techniques that can potentially enhance the dissolution rate and extent of absorption of hydrophobic drugs is the formation of coprecipitates with pharmacologically inert, polymeric materials. The physicochemical modification offers the advantage of possibly enabling one to administer the drug orally in a form from which it is most available for GI absorption. Several $investigation^{1-15)}$ demonstrated that the formation of solid dispersions or coprecipitates of relatively water-insoluble drugs with various pharmacologically inert carriers can increase singnificantly their in vitro dissolution rates. However, little information is available in the literature related to the dissolution rate patterns of furosemide, a water-insoluble diurectices, with respect to the sort of copolymer and the ratio of coprecipitates as a function of time, respectively. The purpose of the present investigation was to ascertain, the general applicability of the copolymers to use fore more fast, enhanced dissolution techniques of furosemide. To accomplish the need for enhancement in the dissolution rate of furosemide, varying ratio coprecipitates with different water-soluble polymers, such as polyvinylpyrrolidone (PVP), polyethylene glycol 4000(PEG 4000), and polyethylene glycol 6000 (PEG 6000), were quantitatively studied by comparing their dissolution characteristics of furosemide. The dissolution patterns of pure furosemide, varying ratio furosemide-PVP coprecipitates, (1:2, 1:5, and 1:9(w/w)), furosemide-PEG 4000 coprecipitates (1:4, 1:9, and 1:19(w/w), furosemide-PEG 6000 coprecipitates(1:4, 1:9, and 1:19(w/w)), and the same ratio physical mixtures, respectively, were compared by the amount dissolved as a function of time.

• 동아시아식생활학회지
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• 제24권6호
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• pp.845-852
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• 2014

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.

• Journal of Biosystems Engineering
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• 제29권2호
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• pp.167-174
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• 2004

Density is a physical property which contains information relating to the internal quality of fruits and vegetables, and can be used as an index for nondestructive quality evaluation. Density sorting has been employed by farmers for some agricultural products since ancient times. In this study, an automatic density measuring system based on the platform scale or water displacement method was developed for density sorting of watermelon. It consisted of water tan, load cell, net tray, electric motor, limit switch, control system and its program. The resolution of density was 0.001 g/㎤. In order to calibrate and evaluate the accuracy, the density was measured using a balloon kept in cold water. It showed 1.002 g/㎤ which almost correspond to real density of water. Test results with 6 watermelons and 3 replications showed that the standard deviations of the dens were 0.001∼0.004 g/㎤. The relationship between density and internal quality of watermelon was investigated using the system. The densities of hollow watermelons were less than 0.950 g/㎤, it was apparent that the density of the watermelon was related to the degree of hollowness. But the soluble solid contents and internal defects could not be estimated from the density.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.1-8
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• 2007

Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.

• 한국식품영양학회지
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• 제10권1호
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• pp.31-36
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• 1997

늙은 호박의 기능성 검토를 위하여 껍질, 과육, 섬유상 물질 및 가식부의 4 부위를 열수, 70% 아세톤, 70% 메탄올을 이용하여 환류 추출하여 추출물을 제조하였다. 수율은 과육의 경우 63.7∼68.2%를 나타내었다. pH는 70% 아세톤 추출물에서 5.01∼5.45였고, 열수 추출물이 5.78∼6.22로 나타났으며, 부위 중에서 과육부가 가장 높은 것으로 나타났다. 가용성 고형분 함량은 메탄올 추출물, 부위는 과육이 가장 높은 것으로 나타났다. 색도는 섬유상 부위, 총당은 과육, 섬유상, 껍질의 순으로 그 함량이 높은 것을 나타났으며 총폴리페놀과 플라보노이드 함량은 껍질 부위에서 함량이 가장 높았다. 아질산염 소거작용은 용매 종류를 볼 때 껍질, 과육 부위의 경우 열수 추출물, 섬유상, 가식부의 경우 아세톤과 메탄올로 추출할 경우 아질산염 소거작용은 비교적 높은 것으로 나타났다. 과육과 가식부는 메탄올, 섬유상 물질은 아세톤 추출물에서 높은 것을 나타났다. 특히 열수 추출물의 전자공여작용의 크기는 총폴리페놀 함량과 관련이 있는 것으로 나타났다.

• 한국약용작물학회지
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• 제26권5호
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• pp.417-429
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• 2018

Background: The objective of this study was to make colloidal dispersions of the active compounds of radix of Angelica gigas Nakai that could be charaterized as nano-composites using hot melt extrusion (HME). Food grade hydrophilic polymer matrices were used to disperse these compound in aqueous media. Methods and Results: Extrudate solid formulations (ESFs) mediated by various HPMCs (hydroxypropyl methylcelluloses) and Na-Alg polymers made from ultrafine powder of the radix of Angelica gigas Nakai were developed through a physical crosslink method (HME) using an ionization agent (treatment with acetic acid) and different food grade polymers [HPMCs, such as HP55, CN40H, AN6 and sodium alignate (Na-Alg)]. X-ray powder diffraction (XRD) analysis confirmed the amorphization of crystal compounds in the HP55-mediated extrudate solid formulation (HP55-ESF). Differential scanning calorimetry (DSC) analysis indicated a lower enthalpy (${\Delta}H=10.62J/g$) of glass transition temperature (Tg) in the HP55-ESF than in the other formulations. Infrared fourier transform spectroscopy (FT-IR) revealed that new functional groups were produced in the HP55-ESF. The content of phenolic compounds, flavonoid (including decursin and decursinol angelate) content, and antioxidant activity increased by 5, 10, and 2 times in the HP55-ESF, respectively. The production of water soluble (61.5%) nano-sized (323 nm) particles was achieved in the HP55-ESF. Conclusions: Nano-composites were developed herein utilizing melt-extruded solid dispersion technology, including food grade polymer enhanced nano dispersion (< 500 nm) of active compounds from the radix of Angelica gigas Nakai with enhanced solubility and bioavailability. These nano-composites of the radix of Angelica gigas Nakai can be developed and marketed as products with high therapeutic performance.

• 상하수도학회지
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• 제26권6호
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• pp.841-849
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• 2012

The effluent quality of phosphorus is strengthened by the national standard to conserve water resources to lessen the eutrophication threat. The soluble phosphate in the wastewater effluent can be removed using the converter slag as solid waste produced through the steel making process. The experiments for removal efficiencies and removal constants were performed for this research with the artificial wastewater following several different conditions, particle size, phosphate concentration and initial pH. The correlation coefficients of Freundlich adsorption isothem were 0.9505 for $PS_A$, 0.9183 for $PS_B$, respectively. The removal efficiency was 87-94 % for $PS_A$ and 90-96 % for $PS_B$ respectively. The pH of the wastewater was elevated to pH 11.8 for the initial pH 8.5, phosphate removal efficiency was the highest as 84 % ~ 98 %. In case of 10 mg/L of the intial phosphate, the removal efficiency was 96 ~ 98 %. The more initial pH increases, the higher the reaction rate constant is.