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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
Analytical Method of L-Ascorbic Acid Content in Green Tea
Shin, Mee-Gyung ; Nam, Chang-Woo ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 77~80
Effects of interfering substances on the determination of L-ascorbic acid (AsA) in green tea and it's extracts by 2,4-dinitrophenylhydrazine (DNP) method was studied. and the removal of these interfering substances was also investigated. Under the condition prescribed for DNP method, AsA content of green tea are effected by some sugar, reductones, dicarbonyl compounds, organic acids, amino acids and others. All interfering substances except amino acids were eliminated by the chloroform extraction after adding o-phenylendiamine to sample solution. and remaining amino acids were eliminated almost completely by the treatment with ion exchange resin
. After removing the interfering substances by the above mentioned procedure, total AsA in green tea was determined by DNP method. The values obtained by this method were in good agreement with those by thin layer chromatography (TLC) method. and the method was more rapid and simple than TLC method.
Effect of Particle Size and Packing Density on the Determination of Grain Protein by the Infrared Grain Quality Analyzer
Shin, H.K. ; Ryu, I.S. ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 81~85
A Neotec infrared instrument was evaluated for determination of protein contents of wheat and barley. Correlation coefficients between protein content determined on the instrument and by the Kjeldahl method were highly significant (0.97 to 0.98). Accuracy of analyses, measured by the standard error of a single test was 0.07 to 0.16, giving a coefficient of variability of 0.6 to 1. 1%. Method of grinding samples affected particle size and type. Particle size did not directly influence protein values; however, greater accuracy and reproducibility were achieved with smaller particle sizes. Packing density inside the loading tell also influenced the analytical results.
Variation of Antioxidant Retention and Some Properties of Soybean Oil during Simulated Frying Operations
Lee, Hyoung-Sub ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 86~92
Antioxidants. BHA, BHT and PG were added to a commercial soybean oil at a level of 200 ppm, and the antioxidant-treated oils and a control oil were subjected to 30 min. heating at
and 23.5 hr. cooling at room temperature for 6 times. Variations of % antioxidant retention and some physical and chemical properties of the oils were investigated. The results of the present study were as follows. 1. The % retention of BHA, BHT and PG after the second heating and cooling was respectively 60.5, 55.7 and 40.5 %. That of BHA, BHT and PG after the 6th heating and cooling was respectively 5.7, 3.0 and 1.8 %. 2. The refractive indices and viscosity of the oils, including the control, increased slowly at first. but after 4th heating and cooling, these values increased rapidly. The color indices of the oils, including the control, increased very rapidly, but after the 2nd heating and cooling, the rates of the increase diminished considerably. 3. The efficiency of each antioxidant in suppressing peroxide, thiobarbituric acid, and acid value development decreased rapidly as the antioxidant contents of the oils decreased. After the 6th heating and cooling, the peroxide. thiobarbituric acid and acid values of the oils treated initially with the antioxidants did not differ appreciably from those of the control.
Antioxidant Activity of Methylene Chloride Extracts Obtained from Glucose-Ammonia (1M+8M) Browning Mixtures
Paik, Hyang-Deok ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 93~98
An attempt was made to investigate the antioxidant activity of methylene chloride extracts of a glucose-ammonia browning reaction mixture, which contain pyrazines, important intermediate prod ucts of Maillard-type browning reactions. Methylene chloride extracts were obtained from a glucose-ammonia(1M+8M) browning reaction mixture, which had been heated at
. for 4 hours. The molar ratio of the reactants and the reaction time were reported to be the optimum ratio and time for the maximum formation of pyrazines. The methylene chloride extracts and furfural (for comparison purpose) were added to edible rapeseed oil substrates, and the resulting substrates and the control were stored at
. Peroxide values (POV), thiobarbituric acid values (TBA-values) and acid values (AV) of the substrates and the control were determined regularly during a 34-day storage period. The antioxidant activity of the methylene chloride extracts and furfural was estimated on the basis of POV, TBA-value and AV-development of the substrates and the control. It was found that the methylene chloride extracts of the glucose-ammonia (1M+8M) browning mixture possessed considerable antioxidant activity. Furfural also showed some activity.
Rheological and Baking Studies of Rice-Wheat Flour Blends
Lee, Chun-Yung ; Kim, Sung-Kon ; Marston, P.E. ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 99~104
Rheolegical and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat flour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points than waxy-wheat blends. Rice-wheat four blends had shorter farinograph stability than f·heat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.
A Study on the Lipid Components in Sporangiophores of Phycomyces sp.
Rhee, Hae-Ik ; Lee, Sang-Young ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 105~111
Phycomyces sp. has been isolated from Meju and its lipid composition was investigated. The lipid content was 18.2 % of dry weight and composed of 69.2 % neutral lipids. 24.3 % glycolipids and 6.5 % phospholipids. It was possible to identify the presence of carotene, hydrocarbons, esterified sterols, fatty acid esters, triglycerides. free fatty acids and free sterols in the neutral lipid fraction. Major components in the neutral lipid fraction were free fatty acids and triglycerides. Twelve molecular species of triglycerides and 8 molecular species of diglycerides were fractionated by argentation TLC. The major fatty acids in total lipids were stearic, linoleic, arachidic and linolenic acids, and those in the free fatty acid fraction were stearic, linoleic and arachidic acids.
Dewaxing of Sunflower Seed Oil
Rhee, Joon-Shick ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 112~117
By using the existing caustic refining system with a minimum modification and by using a combination of various emulsifiers(0.2 % sodium hexametaphosphate. 0.05 % sodium lauryl sulfate and 0.001 % dioctyl sodium sulfosuccinate), a new economical dewaxing process for sunflower seed oil was developed in order to reduce the cost of the dewaxing process. The results indicate that the waxes can be removed satisfactorily from the sunflower seed oil by emulsifying. batchwise or continuously, the oil with the aqueous surfactant solution, followed by centrifugation at ambient temperatures
. Dewaxing loss for the batch process was satisfactory for both low wax-and high wax-crude oil, whereas dewaxing loss for the continuous process needs to be improved. The results indicate that initial level of wax content (low wax vs. high wax) did not affect the loss for batch process (0.82 % vs. 0.62 %), but affected the loss for continuous processes, regardless of the type of mixing mode (2.28 % and 5.68 % for low wax-and high wax-oil, respectively). It was also noted that the type of mixing mode (centactor vs. static mixer) for the continuous process affected the loss, regardless of the wax content (5.2 % and 2.8 % for contactor and static mixer, respectively).
Studies on the Extraction of Korean Ginseng Component - Part 3. Extraction Mechanism of Ginseng Components by Measuring the Diffusivity -
Ryu, Seung-Kon ; Kim, Woo-Sik ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 118~121
Under the experimental conditions of varying the thickness(2L cm) of ginseng disc and the bulk, concentration
, the experimental results were well coincided with those of the model which was set up by using the inter disc diffusion with constant diffusivity. It was therefore convinced that the extraction rate is controlled by the diffusion rate of ginseng components through the disc. The relationship between the diffusivity
and the mean concentration (C %) of soluble ginseng components in the disc is as follows,
is the initial concentration of soluble ginseng components and
(min.) is the extraction time.
Radial Distribution of Calcium, Phosphorus, Iron, Thiamine and Riboflavin in the Degermed Brown Rice Kernel
Kim, Sung-Kon ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 122~125
Degermed brown rice of Akibare (short grain) and Milyang 23 (medium grain) was abraded fiveconsecutive times to remove outer
of the kernel per milling. Samples were analyzed for calcium, phosphorus, iron, thiamine and riboflavin. Milled fraction I (about
of the kernel) contained 8 times as much calcium and phosphorus as did the original kernel; iron,
; thiamine, 3; and riboflavin, 4. Contents of fraction I were much greater than those in the residual kernel; 18 times as great for calcium;
times for phosphorus;
times for iron 5 times for thiamine; and
times for riboflavin. Milyang 23 showed a steeper concentration gradient of calcium and riboflavin, but more even distribution of iron than did Akibare. There were no significant differences in phosphorus and thiamine gradients between the two rices.
A Study on the Suppressing Effects of Spicies for Fishy Odor - The Effect of Vinegar and Ginger -
Lee, Sook-Young ; Rhee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 126~130
The suppressing effects of vinegar and ginger for fish odor were investigated by sensory test and gas chromatography. According to the results of sensory test. the fishy odor gradually decreased as the vinegar concentration increased. But the addition of more than 16m1 of vinegar per 100 g of mackerel tasted very sour and tough. The addition of 6 ml of vinegar 100go of mackerel tasted acceptable, TMA content of 100 g of mackerel was found to be
. It was identified by gas chromatography that the TMA content reduced as the vinegar concent ration increased. The amount of TMA in the mixture of TMA and phenolic fraction of ginger was reduced to 67.5 % after standing 4 hours.
Studies on CA Storage of Fresh Ginseng
Lee, Sung-Woo ; Kim, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 131~137
The effect of CA storage on the fresh ginseng roots were investigated. The quality of red ginseng prepared from the roots of CA storages were also evaluated and following results were abtained. 1. Fresh ginseng roots stored at controlled atmosphere showed normal appearances for as long as 6 months, while they were contaminated with fungi in 3 months when stored in the refrigerator. 2. The weights of fresh ginseng roots were reduced for 180 days to 9% and
in cold storage and CA storage, respectively. Those of CA storage were higher than cold storage in their hardness. 3. Bitterness of the fresh ginseng root was generally decreased as it was stored long. The decrease in bitterness of CA group was less than cold-storage group. 4. Respiration of CA group was lower than that of cold-storage group for whole storage periods. 5. Red ginseng perpared from the fresh roots stored for 180 days was incomplete in gelation and its husk was easily detached. 6. Total saponins of the red ginseng made from the fresh ginseng of CA storage was greatly reduced as compared to that prepared commonly.
The Effect of Postmortem Metabolism on Meat Quality
Lee, Yu-Bang ;
Korean Journal of Food Science and Technology, volume 11, issue 2, 1979, Pages 138~143