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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 11, Issue 4 - Dec 1979
Volume 11, Issue 3 - Sep 1979
Volume 11, Issue 2 - Jun 1979
Volume 11, Issue 1 - Mar 1979
Selecting the target year
Studies on the Activated Sludge of Food Industries for Animal Feed - Part2. Nutritive Value of Brewery's Activated Sludge -
Ki, Woo-Kyung ; Ahn, Byung-Hong ; Park, Tack-Kyu ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 1~7
This experiment was carried out to investigate the nutritive value of brewery's activated sludge on the performance and nutrients utilization of egg type chicken of babcock fed the different levels of sludge. The chemical composition, content of amino acids and mineral in brewery's activated sludge were also analyzed. 3,6,9 and 12% of brewery's activated sludge were supplemented with basal ration as a substituted ingredient to soybean oil meal in experimental ration. The results obtained were as follow: 1. Chemical composition analysis 1) Brewery's activated sludge had 42.50% of crude protein on the air dried basis, and had 15,69% of crude ash, and had 2,060 kcal of metabolizable energy per kg of sludge. 2) Total amino acid content of brewery's activated sludge was 42.50% and 99% crude protein of brewery's activated sludge was a true amino acid, and brewery's activated sludge contained especially more methionine and threonine that those of soybean oil meal. 3) In case of mineral content of brewery's activated sludge, phosphorus, magnesium, copper and iron were plentifully included. However, calcium content in brewery's activated sludge was very low. 2. Feeding trial 1) Body gain of chicken fed the different levels of sludge was decreased in proportion to increasing level of sludge was decreased in proportion to increasing level of sludge. However, no statistical differences were found out between treatments. 2) Diet intake of chicken fed the different levels of sludge was significantly (p<0.05) increased as the supplementation level of sludge in ration increased. 3) Feed conversion of chicken fed the different levels of sludge was high in proportion to increasing level of sludge in ration. However, there were no significant differences between treatments. 3. Digestion trial 1) Utilization of dry matter of chicken fed the different levels of sludge was decreased as the level of sludge in ration increased. However, no statistical differences were found out between treatments. 2) Utilization of crude protein of chicken fed the different levels of sludge was significantly (p<0.01) increased as the level of sludge was higher. Utilization of crude protein of control treatment and of sludge 3% treatment was higher than that of other treatments. 3) Utilization of crude ash of chicken fed the different levels of sludge was significantly (p<0.05) decreased in proportion to increasing level of sludge in ration. 4) Utilization of NFE of chicken fed the different levels of sludge was slightly decreased in proportion to increasing level of sludge in ration. However, no statistical differences were found out between treatments. Therefore according to this experiment, it may be concluded that brewery's activated sludge can be supplemented with chicken ration by
Studies on the Focusing Solar Agricultural Crop Dryer - Part1. Heat Efficiency of Aluminum-laminated Aeryl Film Solar Heater -
Chun, Jae-Kun ; Mok, Chul-Kyoon ; Kim, Hyun-Uk ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 8~12
A cylindrical solar energy focusing collector constructed using aluminum-laminated film plastered on the acrylic plate and examined its performances under the Korean local weather conditions. The reflector surface of this collector· evidenced the reflectivity of 66.1%,which was satisfactory value that could be applicable to the solar collector for its low price and at·availability. Collector efficiency measured at the heat exchanger fluid in absorber-copper pipe black colored was 73% and the resulting natural convection of the heat transfer media (water) was recorded up to 2.82 cm/sec. The overall efficiency of the solar heater in operation was 28.6% and it was correlated with the solar energy input and the temperature elevation difference gained.
Physicochemical Studies on the Hard and Soft Wheats Flours
Kim, Sung-Kih ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 13~17
The physicochemical properties of wheat flours were investigated for hard wheat (Bara and Kameriya varieties), semi-hard wheat (Snisen variety) and soft wheat (Ume variety). There were no sigificant differences in the proximate chemical compositions of the tested wheat fluors; however, the protein contents of them were 12.18 to 8.40 % for the hard wheat flours and 6.81 % for soft wheat flour, and gluten contents were 11.77 to 8.38 % for the hard type flours and 5.53 % for soft flour. The soft wheat flour had higher whiteness, whereas the hard wheat flours showed higher starch damage values and higher flour-water absorption than the soft wheat flour. In farinograph data, the hard wheat flours had better development time, stability and valorimeter value of doughs. There were significant differences in the extensigraph data among the tested flours, i,e, resistance to extention and the area with planimeter of doughs increased with the time and their extensibility decreased. The Bara and Kameriya wheat flours had lower maximum visicosity of amylograph than Suisen and Ume wheat flours.
Elimination of BHC Residues in the Polishing and Cooking Processes of Brown Rice
Kim, Yong-Hwa ; Kim, Hye-Nam ; Kim, Sang-Soon ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 18~25
In order to investigate the effect of polishing washing and cooking processes on the residue level of BHC in rice grain, brown rice samples having a 0.3 ppm total BHC content were subjected to various treatments and residue analysis. The results are summarized as follows: 1) The conventional polishing process of brown rice decreased the residue level down to 8 and 20% for 100 and 70% polished rice, respectively. 2) The washing procedure decreased the level to 34 and 31% for 100 and 70% polished rice, respectively. 3) The cooking processes with a conventional kettle and an automatic electric cooker decreased the residue level to 86 and 77% in 100% polished rice, and 69 and 41% in 70% polished rice, respectively. 4) By summation of the above results in sequence. it was concluded that the residue levels of BHC in cooked rice were 2.3 and 4.3% of original residue in the brown rice for 100 and 70% polished rice, respectively.
A Study on Flavorous Taste Components in Kimchis -On Free Amino Acids-
Cho, Young ; Rhee, Hai-Soo ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 26~31
Free amino acids and total free sugar of kimchi were identified. Free amino acids of kimchis were extracted by 80% ethanol and isolated by ion exchange chromatography. Identification and quantitative determination of individual free amino acids were performed by amino acid autoanalyzer. Free sugar of kimchis was extracted by aqueous ethanol and isolated by ion exchange chromatography. Quantitative determination of it was perfermed by spectrophotometer. The results are summarized as follows: 1. Lysine, histidine, arginine, tryptophan, aspartic acid, threonine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, leucine, isoleucine, tyrosine and phenylalanine were found in all kimchis. 2. The change of free amino acid composition during fermentation of kimchis was not observed, but the amount of total free amino acids of fermented kimchi decreased as compared with those of raw kimchi. 3. In kimchi containing 10 ml of fermented anchovy solution/100 g of chinese cabbage, the amount of total free amino acids was more than that of fermented salt kimchi and the characteristic flavor of it was attributed to such amino acids as lysine, aspartic acid, glutamic acid, valine, methionine, isoleucine and leucine. 4. Large amount of free sugar in raw salt kimchi decreased during fermentation, but, after fermentation, significant difference of free sugar content between salt kimchi and kimchi containing fermented anchovy solution was not observed.
Formation of Secondary Amines in Soysauce and Soy-paste -Part 2. Periodical changes of sceondary amines during Korean soysauce aging-
Yang, Hee-Cheon ; Kwon, Tae-Young ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 32~41
To clarify the formation of secondary amines in Korean native soysauce, periodical changes during 90 days aging were investigated. The results were as follows; 1. The average content of secondary amines in Korean native meju was 20.86 ppm
as dimethylamine(DMA), higher than modified meju(artifcial lyinoculated Aspergillus oryzae). Especially, the high amount was detected in severely deteriorated meju. 2. Cooked soybean, wheat, barley and rice contained 1.28, 0.57, 0.34 and 0.35 ppm of secondary amines, respectively. The more amounts were detected in koji, the respective contents in soybean, wheat, barley and rice koji were 2.63, 1.09, 0.64 and 0.54 ppm. 3. The new formation of secondary amines was not recognized in normally fermented Korean native soysauce during 90 days aging. 4. Secondary amines were formed below 18% sodium chloride under dark condition during soysauce aging, but not formed at 14% under sun-light condition. 5. The modified soysauce, prepared with modified meju, did not contain the newly synthesized secondary amines at 14% sodium chloride under sun-light condition during 30 days aging. 6, Drying of meju and boiling of soysauce did not affect the evaporation of secondary amines.
Studies on the Utilization of Plant Pigments -II. Stability of Anthocyanin Pigments in Ganges Amaranth-
Kim, Kwang-Soo ; Lee, Sang-Jik ; Yoon, Tai-Heon ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 42~49
In order to evaluate the utility of the anthocyanins of Amaranthys tricolor L. as an edible pigment, the present study was undertaken to investigate the effects of pH. temperature, ascorbic acid, sugars and their degradation products, quercetin, thiourea, sodium pyrophosphate and metal ions on the stability of the anthocyanins in the model systems. The results obtained from this study were as follows. 1. The degradation of total anthocyanins was retarded as the pH levels decreased from 8.0 to 1.0. At pH 1.0, however. the initial degradation reaction proceeded faster than at pH 2.0 to 3.0 2. On heating in buffered aqueous solution at
, the total anthocyanin content was higher at pH 2.0 than other pH levels. Increasing the storage temperature accelerated greatly the pigment degradation. In darkness at
, after 10 days, only 19% of the original amount was left, while at
, under the same conditions of storage, approximately 90% of the pigment was retained. The half-life of the pigment, 63.0 days at
, shortened to 1. 7 days at
. 3. An increase in ascorbic arid concentration from 0. 15 to 0.50 mg/ml lowered the anthocyanin retention. 4. There was no significant difference between glucose and fructose in anthocyanin degradation effect. Furfural was more effective than other sugar degradation products, formic acid or levulinic acid in accelerating anthocyanin breakdown. 5. Neither quercetin nor sodium pyrophosphate had a protective effect on the anthocyanins in the presence of ascorbic acid, while, in the systems 0.5 or 1 mg/ml of thiourea with
of ascorbic acid, the loss of anthocyanins was significantly reduced. 6. Both mercuric and cupric ions in 30 ppm greatly accelerated anthocyanin degradation.
Feeding Studies of Rats with Some Drinks Containing Ginseng Extract
Kim, Hyong-Soo ; Lee, Hee-Ja ; Ahn, Hong-Seok ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 50~55
To study the effects of diets containing Ginseng extracts as foods, Sprague-Dawley strain rats were fed several diets containing the Ginseng extracts(Ginseng nectar, Ginseng orange juice, Ginseng drink) for 12 week. The Ginseng diets contained 555 mg or 1,110 mg of Ginseng extracts per kg of the diet. During the feeding, growth rate, feed efficiency ratio, organ weight, hematocrit value, SGOT and SGPT activity were compared with those of the control rats. As results of growth rate, feed efficiency ratio, organ weight, hematocrit value and SGPT activity showed no statistical significance between Ginseng fed animals and the controls. The experimental animals showed slightly lower SGOT activity and higher serum cholesterol than the controls did. The difference was, however, not statistically significant. No abnormalities of liver, spleen and kidney tissues were observed in the rats fed with the diets containing the Ginseng extract. As result of swimming test, a statistically significant increase of the swimming time was observed in the experimental animal groups, especially in Group V.
Acceptability on the Sweetness of Stevioside as a Natural Sweetner
Kim, Hyong-Soo ; Lee, Hee-Ja ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 56~62
The acceptability of purified stevioside as a sweetner was carried out. The content of stelvioside was
of the dry leaf of stevia harvested in Korea and the purified stevioside showed
folds sweeter than sucrose. Improvement of acceptability of the purified stevioside by mixing with other sweetners was as the following order: sucrose>glucose>fructose= invert sugar >saccharin-Na. When 2 kinds of sweetner were mixed stevioside the improvement was the same as one sweetner was mixed with stevioside. The mixture of the stevioside and sodium chloride did not give any off-taste.
Stability of Anthocyanins in Foods
Yoon, Tai-Heon ; Lee, Sung-Woo ;
Korean Journal of Food Science and Technology, volume 11, issue 1, 1979, Pages 63~73