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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 12, Issue 4 - Dec 1980
Volume 12, Issue 3 - Sep 1980
Volume 12, Issue 2 - Jun 1980
Volume 12, Issue 1 - Mar 1980
Selecting the target year
Organochlorine Insecticide Residues in Cow's Milk Produced in Korea
Kim, Yong-Hwa ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 141~149
In order to determine the residue levels of organochlorine insecticides in cow's milk, 66 commercial milk samples were collected from markets in major cities of Korea and analyzed for their fat contents and pesticide residue levels. The fat contents were in the range of
, the average being 3.35%. The average residue levels of organochlorine insecticides on fat basis (whole milk basis in parentheses) were 0.196 ppm (0. 0066 ppm) of
, 0.159ppm (0.0055 ppm) of
, 0.066 ppm (0.0022 ppm) of heptachlor epoxide and 0.042ppm (0.0015 ppm) of DDE. Heptachlor, DDT and drin insecticides were not detected. These residue levels corresponding to
of tolerance levels adopted in Japan appear to exhibit no adverse effect as yet from the standpoint of food safety.
Studies on the Evaluation for the Quality of Food by Sensory Testing -I. Selection of Sensory Panel and Difference Testing for the Evaluation on the Sensory Quality of Milk-
Chae, Soo-Kyu ; Chang, Kun-Hyung ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 150~157
In an attempt to evaluate the quality of food by sensory testing, the difference testing for commercial milk was conducted by selected members of a sensory panel. The results were summarized as follows: 1. Sensory panel of 40 persons were selected by the general basis of selection of panel members, by sensitivity test for primary taste, and by discriminatory ability test and trained to have normal abilities on the sensory testing for the quality of milk. 2. As a result of sensitivity test for 4 primary tastes by panel members, the solution concentration of salt, sour, bitter and sweet for which average recognition threshold was located were 0.0128 M sodium chloride, 0.0008 M citric acid, 0.0016 M caffeine and 0.0256 M sucrose, respectively. 3. As results of difference test of single stimuli, paired comparison test, duo-trio test and triangle test, a significant difference was recognized at higher level than the 1% among the samples of commercial milk produced by 5 companies.
Studies on the Evaluation for the Quality of Food by Sensory Testing -II. Evaluation for the Sensory Quality of Milk and Dried Milk-
Chae, Soo-Kyu ; Yu, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 158~164
The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at
for one day at
. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.
Studies on the Evaluation for the Quality of Food by Sensory Testing -III. The Survey of Consumer Acceptance and Preference for Commercial Milk-
Chae, Soo-Kyu ; Yu, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 165~169
Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at
was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.
Study on the Storage of Chestnut
Yim, Ho ; Kim, Choung-Ok ; Shin, Dang-Wha ; Suh, Kee- Bong ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 170~175
A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine
into matured and unmatured lots and fumigated with
at a 5
The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room
and the cellar (
, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved
at a l0% decay level in the cold room and
months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as
and j and
values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.
Comparative Studies on Immobilized Invertase on Sepharose and Phenoxyacetyl Cellulose
Choi, Choon-Soon ; Jeon, Moon-Jin ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 176~181
Yeast invertase was immobilized on the 2 kinds of matrices : one is an indirectly coupled enzyme to the cyanogen bromide activated Sepharose by using
group as an extension arm, and the other is a tightly adsorbed enzyme on the modified hydrophobic cellulose derivative which has a phenoxyacetyl group as a linkage. The enzyme preparation coupled on Sepharose retained 26.0% of the original activity against sucrose as a substrate, while the preparation immobilized on phenoxyacetyl cellulose retained 72.9% . The immobilized invertase preparation on
Sepharose showed the optimal pH 4.5, optimal temperature
, activation energy
and Km' 22.2 mM against sucrose, while the preparation adsorbed on phenoxyacetyl cellulose showed the optimal pH 4.0, optimal temperature
, activation energy
and Km' 69.9 mM.
Studies on the Milling Characteristics of Rice
Kim, Hi-Kap ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 182~184
Milling characteristics of 11 varieties of rice were investigated. Brown rice yield was inversely related to the opening size of slotted perforation sieve and to grain width and/or thickness. Percentage of white broken rice was correlated to the grain length of brown rice. Whiteness of milled rice at the same milling degree could not be used for the measure of the degree of milling, because each variety has its color appearance.
Studies on the Lipid Components of Panax ginseng
Shin, Hyo-Sun ; Lee, Min-Woong ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 185~192
To study lipid components of Panax ginseng produced in Korea, the lipids of fresh ginsengs were extracted with the mixture of chloroform-methanol (2:1, v/v) and those of dried ginsengs were extracted with diethyl ether respectively. The lipid components extracted were separated and quantitated by column, thin layer and gas-liquid chromatographies. The results were summarized as follows : 1. Fresh ginseng contained 0.62% total lipid of which 45.28% were neutral lipids, 18.12% glycolipids, and 36.60% phospholipids. But dried ginseng contained 0.89% total lipids of which 86.48% were neutral lipids, 9.20% glycolipids, and 4.32% phospholipids. 2. Triglycerides (37.6 to 42.5% of the total neutral lipids) and sterol esters (16.5 to 19.6%) in all the fresh and dried ginseng were the major components among the neutral lipids. Monoglycerides, diglycerides, free fatty acids and free sterols were minor components. 3. Digalactosyl diglycerides (23.5% of the total glycolipids) in the fresh ginseng and steryl liglycosides (28.9%) in the dried ginseng were predominant components among the glycopids, respectively, Esterified steryl glycosides and monogalactosyl diglycerides were also identified, and four unknown spots in the fresh ginseng and two unknown spots in the dried ginseng were present. 4. Phosphatidyl cholines (31.3 to 31.9% of the total phospholipids) and phosphatidyl glycerols (34.8 to 36.7%) in all the fresh and dried ginseng were the major components among the phospholipids. Phosphatidyl inositols and phosphatidyl ethanolamines were also identified. 5. The major fatty acids in the fresh and dried ginseng were linoleic
. The fatty acid compositions in neutral lipid fraction was similar to the pattern in those of the total lipids. But glycolipid and phospholipid fractions contained a lower percent of linoleic acid and a higher percent of palmitic acid than the neutral lipid fraction.
Study on Reesterification of Rice Bran Oil Containing High Free Fatty Acids and Glycerol
Moon, Sung-Hoon ; Rhee, Joon-Shick ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 193~199
A series of tests were conducted on the reesterification of rice bran oil containing high free fatty acids (acid value=119.7) with theoretical equivalent of glycerol. Test results showed that reaction rate (in terms of decrease in acid value) was increased as the reaction temperature was increased regardless of the presence of the catalyst and reaction time (42.7, 21.5 and 10.0 at
, respectively) and as the reaction time was increased regardless of the temperature and the presence of the catalyst (31.1 vs 18.3 for 3 hrs vs 6 hrs). The presence of the catalyst (0.2% tin chloride) also accelerated the rate regardless of the reaction temperature and time (36.9 vs 12.5). Analysis by column chromatography showed that content of triglyceride in the oil was increased to 72.9% and 61.1% from 10.4% and content of free fatty acids in the oil was decreased to 1.4% and 6.1% from 60.2%, when the degummed oil was esterified at
for 6 hrs in the presence of and in the absence of the catalyst, respectively. The results estimated from the iodine values indicate that polymer formation was not significant, when the oil was esterified for 6 hrs at temperatures up to
. However, it was somewhat significant for the oil esterified at
for 6 hrs. The catalyst did not affect the polymer formation. Analysis by high performance liquid chromatography showed that oleic acid (42.5%), linoleic acid (29.0%) and palmitic acid (20.3%) were the major fatty acid components of the rice bran oil.
Effect of Storage Condition of the Refined Palm Oil on its Heat Bleachability
Rhee, Joon-Shick ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 200~204
A series of tests ware conducted to find out whether continuous heat bleaching of the refined Malaysian plam oil stored in different conditions could reduce color of the finished oil in an actual plant situation. When the refined oil was stored in a stainless steel tank and was not abused by heat during 5 month storage period, heat bleaching followed by clay bleaching and deodorization resulted in a substantial reduction in color of the finished oil in comparison to conventional process (clay bleaching of the refined oil followed by deodorization) (2.6 vs 1.3 red in Lovibond color). However, when the refined oil was stored in a carbon steel tank and was highly abused by heat in the presence of iron picked up from the tank (6.53 ppm) during the same storage period, heat bleaching followed by clay bleaching and deodorization did not help reduce color of the finished oil in comparison to the conventional process (2.7 vs 2.8 red in Lovibond color). It was also shown that oxidation values were not good indices for heat bleachability. Heat bleaching caused slight increase in polymer content of the oil. However, trans isomers were not increased when the oil was heat bleached.
Bread Baking Characteristics of Korean Wheat Varieties seen from their Amino Acid Composition
Ryu, In-Soo ; Oh, Nam-Whan ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 205~208
Protein content and amino acid composition of three prospective Korean wheat varieties (Youngkwang, Wonkwang and Chokwang) were studied from the viewpoint of baking performance. 1. Protein contents of Korean varieties were Less than 10% which were relatively lower than the U. S. baking standard. These levels were considered insuffcient for best baking performance. 2. Compared to U. S. baking standard, Korean wheat varieties showed slightly lower level of glutamic acid, which is considered to play an important role in baking performance of flour. Approximately 25% decrease in glutamic acid content was observed in Korean varieties when the absolute amount of glutamic acid per unit sample size was compared. 3. Korean wheat varieties showed similar levels of proline and cystine, slightly higher levels of lysine, ammonia and aspartic acid; and slightly lower level of essential amino acids compared to the U. S. baking standard. 4. Protein content and amino acid composition of Korean wheat varieties were considered to be intermediate of U. S. baking and cookie standards. From this viewpoint, Youngkwang showed the greatest potential for best baking performance among Korean varieties.
Heat Inactivation of Proteolytic Enzymes in Papaya Latex
Noh, Bong-Soo ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 209~215
Proteases from papaya latex were partially purified by ammonium sulfate precipitation and separated into two fractions (Fraction I and II ) by carboxymethyl cellelose column chromatography. Each fraction, mixture of the two fractions, and crude extract of the papaya latex at pH 7.0 were inactivated at the range of
and thermal properties of the enzymes were investigated. In the thermal inactivation of fraction I, the enthalpy of activation was 89.5 kJ/mol; the entropy of activation, -44.0 J/mol K; the free energy of activation, 104.6 kJ/mol; z-value,
. For fraction II, the enthalpy of activation was 96.5 kJ,/mol; the entropy of activation, -22.0 J/mol K; the free energy of activation, 104.0 kJ/mol; z-value,
. For the mixture of fraction I and II, the enthalpy of activation was 90.9 kJ/mol; the entropy of activation, -38.8 J/mol·K; the free energy of activation, 104.2 kJ/mol; z-value,
. For crude extract, the enthalpy of activation was 113.8 kJ/mol; the entropy of activation, 22.0 J/mol·K; the free energy of activation, 106.2 kJ/mol; z-value,
. It was indicated that the fraction I was more heat-stable than the fraction II and this suggested that the thermal stability of the proteases in papaya latex is probably due to the fraction I.
Occurrence of Organochlorine Insecticides in Vegetable Oils Produced in Korea
Lee, Su-Rae ; Kang, Soon-Young ; Kim, Yong-Hwa ;
Korean Journal of Food Science and Technology, volume 12, issue 3, 1980, Pages 216~218
The appearance of organochlorine insecticides in 43 samples of refined vegetable oils including rapeseed, rice bran, sesame, perilla and corn oils produced in Korea in 1976 was investigated. Residue levels varied depending on the pesticide, oil source and production area. Gas-liquid chromatographic techniques were used to detect and quantify the presence of heptachlor, its epoxide, BHC, aldrin, endrin and DDT residues.