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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 1978
Volume 10, Issue 3 - Sep 1978
Volume 10, Issue 2 - Apr 1978
Volume 10, Issue 1 - Feb 1978
Selecting the target year
Dehydration of Soybean Residue by Hot-air in Conjunction with Filter Pressing
Chung, Sung-Soo ; Chang, Ho-Nam ; Park, Moo-Young ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 1~7
The wet soybean residue, a byproduct of soymilk industry having potential food value has been tried to dehydrate for the purpose of storage. The total solid of the byproduct was composed of 28.9% protein, 13.6% fat, 4.4% ash and 53.0% carbohydrates. The original water content of 593%(dry-weight basis) was reduced to 378% by pressing mechanically. The sufficient pressure and time for the pressing were found to be 0.5M/T and 5minutes, respectively. The partially dehydrated soybean residue was formed into pellets of 3mm in diameter and 10mm in length. By applying hot air on the thin layer of pellets the moisture could be further reduced to the level of 10% which is equivalent to that of the commercial wheat flour. No significant color deterioration in the product was observed if the hot air dehydration procedure was within the limit of 95 minutes at
under the air flow velocity of 160 feet per minute.
The Effect of Light Quality on the Major Components of Hot Pepper Plant(Capsicum annuum L.) Grown in Polyethylene Film House -II. Chlorophyll, Carotenoid and Capsaicin Content-
Kim, Kwang-Soo ; Kim, Soon-Dong ; Park, Jyung-Rewng ; Roh, Seung-Moon ; Yoon, Tai-Hyeon ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 8~10
After growing the hot pepper fruits in polyethylene film(PE) house covered with white or red colored film, the fruits were collected and chlorophyll, carotenoid, and capsaicin content was analyzed. Although total chlorophyll content was higher in fruit of white PE house
as compared to that of red PE house
grown plants, the ratio of chlorophyll a over b were similar, giving 2.15 and 2.13 respectively in white and red PE house. Total carotenoid,
-carotene and the capsaicin content were higher in fruits of red PE house grown plants. Therefore, it is suggested that red film could be used as a successful covering material for poly ethylene film house.
Rheological and Baking Studies of Composite Flour from Wheat and Naked Barley
Kim, S.K. ; Cheigh, H.S. ; Kwon, T.W. ; D'Appolonai, B.L. ; Marston, P.E. ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 11~15
Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley flour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.
Detection of Adulterated Foods by the Use of Fluorescence
Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 16~26
Establishment of detecting method for adulterated foods was attempted by the use of fluorescence at the irradiation of UVSL-25 mineralight. Visual observation and spectral analysis of superficial luminescence appeared to be improper as detecting method of food substances. Absorption and fluorescence spectra of powdered substances suspended in liquid paraffin or liquid sample revealed characteristic patterns depending on foods. Uniformity of samples was shown to be the most important factor to obtain reproducible results.
Muscle Ultrastructural Changes by Lysosomal Enzymes -1. Transmission Electron Microscopic Studies-
Cho, Moo-Je ; Yoon, Tae-Gyu ; Bailey, Milton E. ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 27~35
Ultrastructural changes in Z-line, M-line and myofilaments of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH values (pH 7.0 and 4.0), temperatures (37 and
) and time intervals (12, 24 hours at
and 36, 168 hours at
) were studied by transmission electron microscope. Muscle incubated with leukocyte lysosomal enzymes at pH 7.0 produced distinguishable degradation of Z-line, M-Line and H-zone at both temperatures but at acidic pH (pH 4.0), Z-line were very stable and myofilaments were severely disintegrated.
Muscle Ultrastructural Changes by Lysosomal Enzymes -2. Scanning Electron Microscopic Studies-
Cho, Moo-Je ; Yoon, Tae-Gyu ; Bailey, Milton E. ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 36~45
Surface ultrastructural changes in endomysial connective tissue, sarcolemma and transverse ridges of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH (pH 7.0 and 4.0), temperature (37 and
) and time interval (12, 24 hours at
and 36, 168 hours at
were studied by scanning electron microscope. Muscle incubated with leukocyte lysosomal enzymes at pH 7.0 produced severe degradation of endomysial and sarcolemmal connective tissue and transverse ridges but at pH 4.0 endomysial and sarcolemmal structures remain moderately stable and tranverse ridges are very stable even after 24 hours incubation at
and 7 days incubation at
Formation of Luteoskyrin by Penicillium islandicum
Kim, Yong-Hwa ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 46~51
One of yellowed rice toxins, luteoskyrin, was investigated with respect to its identification, quantitation and producibility by Penicillium islandicum isolated from deteriorated rice. 1) Luteoskyrin was best resolved by thin-layer chromatography with silica gel G plate impregnated with 0. 5 N oxalic acid and acetone : n-hexane : water (6 : 3 : 1.5, upper layer) solvent system. The isolated yellow spot showed maximum absorption bands at 426 and 448 nm and changed to purple color upon exposure to sunlight for
hours. 2) Detection limit for luteoskyrin was 4 ppm in elution-colorimetry and 0.1 ppm in densitometry after TLC. Assuming that the tolerance for luteoskyrin in rice is set below 3.68 ppm, densitometry is usable for its screening in grain samples 3) Producibility of luteoskyrin by Pen. islandicum was shown to be 11 mg/g mycelial mat in liquid culture and 40 mg/g autoclaved rice.
Kinetic Studies on Cooking of Rice of Various Polishing Degrees
Cheigh, Hong-Sik ; Kim, Sung-Kon ; Pyun, Yu-Ryang ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 52~56
The mechanism of cooking rice was investigated using a japonica type rice variety, Akibare, of 50%, 70% and 90% polishing degrees. The hardness of rice cooked at various cooking temperatures (
) was measured with a Texturometer. The cooking rate followed the equation of a first-order reaction. The reaction rate constants were in the increasing order of 50%, 70% and 90% polished rice. The temperature coefficient of the reaction rate constant at cooking temperatures of (
) was about 2 in all rice samples. The activation energies of cooking at temperatures below
were about 17,000 and 9,000 cal/mole, respectively. The polishing degrees and water soaking time of rice did not affect the activation energy of cooking; however, the lower polishing degrees and shorter soaking increased the cooking time The experimental results suggested that the cooking process of rice comprises two mechanisms: At temperatures below
the cooking rate is controlled by the reaction rate of rice constituents with water, and at temperatures above
, it is controlled by the rate of diffusion of water through the cooked portion (or layer) toward the interface of uncooked core in which the reaction is occurring.
Physico-chemical Properties of Bracken(Pteridium aquilinum) Root Starch -1. Morphology and Chemical Properties- 중복기사검색
Jo, Jae-Sun ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 57~62
The morphology and chemical properties of bracken (Pteridium aquilinum) root starch were investigated. The starch granules were mainly sphere and cocoon with the diameter of
. Polarized micrograph indicated that the starch granule had a hilum at the center of granule, showing a crossed-birefringence. X-ray diffraction pattern demonstrated that the granules showed B-type. The density of the starch was 1.49 and the amylose content was 22%. The ferricyanide number and alkali number were 0.292 and 11.03, respectively. Proximate analysis showed that the starch contained 0.52% lipid, 0.63% ash and 150ppm phosphorus of which over 80% were found in the amylopectin fraction. The iodine affinity and molecular weight of amylose were 16.1 and 83,000 respectively. The degree of branching and glucose units per segment of amylopectin were 3.7% and 27, respectively.
Effect of Meju Shapes and Strains on the Quality of Soy Sauce
Kim, Sang-Soon ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 63~72
Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).
Studies on the Utilization of Persimmons -(Part 5) Investigation of the Optimum Thickness of Film Bag for Poly Ethylene Film Storage of Astringent Variety-
Sohn, T.H. ; Choi, C.J. ; Cho, R.K. ; Seog, H.M. ; Seong, C.H. ; Seo, O.S. ; Ha, Y.S. ; Kang, J.H. ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 73~77
This experiment was made to select the optimum thickness of the polyethylene (P.E) film for Cheongdo Bansi and Sagoksi in the P.E film storage kept at
. The experimental plots were divided into 4 plots by film thickness (0.04, 0.06, 0.08 and 0.10mm) and those were subdivided into 3 plots by fruits number (3, 10 and 50 persimmons) in each film bags. We investigated five experimental items; the change of loss of weight, firmness, titratable acidity, sugar contents and soluble tannin contents. 1. In the changes of loss of weight, the plot of packing in 0.04mm P.E. film bag with 50 persimmons were more retarded than other plots in Cheongdo Bansi, and packing in 0.08mm with 10 persimmons, 0.04 mm with 50 persimmons were more retarded than other plots in Sagoksi. 2. In the change of softening, the plot of packing in 0.04 mm with 50 persimmons were more retarded than other plots in Cheongdo Bansi and Sagkai. 3. In the changes of titratable acidity, the plot of packing in 0.04 mm with 50 persimmons were more slightly decreased than other plots in Cheongdo Bansu also in Sagoksi, packing in 0.06 mm with 10 persimmons were the same results. 4. In the changes of soluble tannin contents, the plots of packing in 0.06 mm with 10 persimmons, 0.04 mm with 50 perimmons were more ratarded in Chenongdo Bansi, also in Sagoksi, packing in 0.04 mm with 10 persimmons 50 persimmons were the same results. 5. In the changes of soluble tannin contents, the plots of packing in 0.04mm with 3 and 10 persimmons were more slowly decreased than other plots in Cheongdo Bansi and Sagoksi, on.
Studies on the Utilization of Persimmons -(Part 6) Investigation of the Optimum Thickness of Film Bag for Polyethylene Film Storage of Fuyu-
Sohn, T.H. ; Choi, J.U. ; Seog, H.M. ; Cho, R.K. ; Seo, O.S. ; Kim, S.T. ; Ha, Y.S. ; Kang, J.H. ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 78~82
In a series of studies on the utilization of persimmons, the purpose of this experiment was to examine the optimum thickness of film using different number of persimmons per film bag. 'Fuyu', persimmon variety was used in this investigation. The results obtained were as follows: The optimum thickness of the film bag was 0.08mm, 0.06mm, and 0.04mm for the bags packed with 3, 10 and 50 persimnons, respectively. The changes in the ratio of firmness, loss of fresh weight, titrable acidity and percentage of sugar contents were minimal in these three optimum combinations than the others. These results could be explained by the balanced optimum gas concentration,
5%, in those three optimum combination. Therefore, it was suggested that the different thickness of film bag needs a particular number of fruits packed per bag for the long term storage in persimmons.
Studies on the Composition of Fatty Acid and Protein in Pumpkin Seeds
Kim, Jun-Pyong ; Lee, Young-Ja ; Namkung, Sok ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 83~87
Dehulled pumpkin seeds produced in Korea were defatted and their composition of fatty acid was analyzed by gas chromatography. Soluble protein and insoluble protein were isolated from the dehulled and defatted pumpkin seeds. The protein component was identified by disc-electrophoresis and the amino acid composition of the protein was analyzed. (1) The pumpkin seed contained 46.5% of fat and 25.5% of protein respectively. (2) The fatty acid of the pumpkin seed was compassed chiefly of linoleic acid (51.74%), oleic acid (22.2%), palmitic acid (18.1%) and stearic acid (7.84%) (3) The amino acid composition of the soluble and insoluble seed protein contained most of all the amino acids except for S-contained amino acids. (4) It has been identified by disc-electrophoresis that the soluble protein had 13 bands and the insoluble protein had 4 bands.
Effects of Heat Treatment on the Radiosensitivity of Salmonellae
Choi, Eon-Ho ; Yang, Jae-Seung ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 88~91
When the food poisoning bacteria Salmonella enteritidis and S. typhimurium were treated with radiation (cobalt-60 r-rays) and heat (10 minutes at
), their sterilizing effect was revealed differently depending on the order of treatments. Post-irradiation heating showed a synergistic effect whereas pre-irradiation heating revealed the opposite effect and the effects differed slightly with heating temperature.
Worldwide Status and Prospect of Food Irradiation
Choi, Eon-Ho ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 10, issue 1, 1978, Pages 92~101