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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
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Volume & Issues
Volume 13, Issue 4 - Dec 1981
Volume 13, Issue 3 - Sep 1981
Volume 13, Issue 2 - Jun 1981
Volume 13, Issue 1 - Mar 1981
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Fruit-body Formation of Flammulina velutipes on the Synthetic Medium -II. Effect of Vitamins and Inorganic Salts-
Hong, Jai-Sik ; Yoon, Sook ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 255~260
Effects of vitamins and inorganic salts on the mycelial growth and fruit-body formation of Flammulina velutipes were investigated. Thiamine was most effective on the mycelial growth and fruit-body formation, and its optimum concentration was
. The mycelial growth and fruit-body formation were enhanced by the addition of
at the concentration of 0.2 and 0.02% respectively, but other inorganic salts were ineffective for mycelial growth and fruit-body formation.
Studies on the Mechanism of Nonastringency and Production of Tannin in Persimmon Fruits -II. Microscopic Observation of Tannin Cells in Persimmon Fruits during Growth-
Sohn, Tae-Hwa ; Seong, Jong-Hwan ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 261~266
In order to clarify the removal of astringency in persimmon fruits (Diospyros koki L.) and its mechanism, a comparative histology of tannin cells in tile cultivars of astringent persimmon fruits (Sangju Dungsi. Daegu Bansi. Cheongdo Bansi) and a sweet persimmon fruit (Fuyu) was observed. Tannin cells were widespread in all fruits tissue expert for tissue of ovule before full blossom. The epidermal cells of ovary. flower and calyx consist of tannin cell. Arrangement of tannin cells has radiated type toward the upper directions in the calyx. The major part of seed coat consisted of tannin cells. The epidermal cells of persimmon fruits were consisted of small tannin cells, and the inner part of epicarp of the astringent persimmon was consisted of stone cells, but the sweet persimmon was consisted of parenchymatous cells. It was suggested that differantiation of tannin cell In persimmon fruits occured until about the middle of August. Some tannin cells of matured astringent persimmon fruits was coagulated and wall of tannin cell produced protuberance, and most of tannin cells of matured sweet persimmon fruits was coagulated or ruptured.
Effects of Processing Methods on the Quality of Ginseng Leaf Tea
Kim, Sang-Dal ; Do, Jae-Ho ; Oh, Hoon-Il ; Lee, Song-Jae ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 267~272
The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea. The leaf tea prepared by fermentation at
showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at
. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at
. The amount of saponins extracted with boiling water was the highest in the tea fermented at
among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.
Antioxidant Activity of Ethanol-Extracts from a Maillard Browning Mixture and Some Antioxidants in Soybean Oil and Soybean Oil-Water Emulsion Systems
Maeng, Young-Sun ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 273~282
The antioxidant actilvity of ethanol-extracts (M-2 and M-30), which had been obtained from a Maillard-type browning mixture after 2 and 90 hr browning, and BHA, BHT, TBHQ, and ascorbyl palmitate It·as investigated in soybean oil and soybean oil-water emulsion systems. The activity of the extracts and antioxidants was estimated by comparing the POV and TBA value development of the corresponding substrates with that of controls. The substrates and controls were stored at
for 25 days. The activity of the extracts (10 ml each) and antioxidants (0.02%) based mainly on the POY development of the corresponding anhydrous substrates was, in decreasing order, as follows ; As. palmitate, TBHQ > M-30, M-2 > BHT, BHA The actilvity of the extracts and antioxidants in tile oil-water emulsion substrates was, in decreasing order, as follows : As. palmitate > M-30, M-2 > BHT, TBHQ, BHA The activity of the extracts appeared to be more effective in the oil-water emulsion system than in the anhydrous system, and it f·as greater than that of the phenolic antioxidants such as BHA, BHT, and TBHQ in the oil-water emulsion system.
Antioxidant Activity of Ethanol-Extracts of Defatted Soybean, Sesame, and Perilla Flours in a Soybean Oil-Water Emulsion System
Kim, Eun-Hee ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 283~288
The antioxidant activity of ethanol-extracts of defatted soybean, sesame, and perilla flours was compared with that of 0.02% BHT in a soybean oil-water emulsion system. The emulsion substrates and control were stored at
for 25 days. The peroxide and TBA values of the substrates and control were determined regularly. The activity of the oilseed flour extracts and BHT was estimated by comparing the POV development of the substrates with that of the control. The POVs of the substrates containing the soybean, sesame, and perilla flour extracts and BHT and that of the control after 25 day storage were respectively
. The TBA values after 20 day storage were
The soybean, sesame, and perilla flour extracts exhibited considerable antioxidant activity in the oil-water emulsion system. The activity of the sesame and perilla flour extracts was far stronger than that of 0.02% BHT in the emulsion system. The abnormally high TBA values of the oilseed flour extracts in the present study might be attributed to the interference of some carbonyl compounds in the extracts in the TBA value determination.
Effects of Water Activity on Crispness and Brittleness, and Determination of Shelf-life of Barley Flake
Mok, Chul-Kyoon ; Lee, Hyun-Yu ; Nam, Yung-Joong ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 289~298
The texture characteristics, crispness and brittleness, of the barley flake developed by FRI in 1980 were measured with both sensory and instrumental methods. Bend and penetration test were done to determine those characteristics instrumentally, and compared each other and with sensory evaluation. And the changes in those characteristics with various water activity were studied, and the textural critical water activity was acquired. The shelf-life was also estimated with various packaging materials. It was found that crispness could be represented as the reciprocal of deformation and brittleness as that of fracture force in the barley flake. Both crispness and brittleness decreased as water activity increased. And the results from the penetration test correlated better with those from the sensory evaluation than the bend test's. The average shelf-life of the barley flake was 43 days in PE film and 9400 days in laminated Al foil on the basis of only textural characteristics.
The Contents of Heavy Metal in Fruits and Vegetables Collected from Jinju District
Kim, Myung-Chan ; Sung, Nack-Kie ; Shim, Ki-Hwan ; Lee, Min-Hyo ; Lee, Jae-In ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 299~306
Contents of heavy metals in fruits and vegetables collected from Jinju district of Korea during June 1980 to March 1981 were determined. Statistical analysis of the data showed the maximum, minimum, mean and standard deviation for each variable. The ranges of their amounts in fruits and vegetables were lead,
respectively and the content of chromium was in trace for 4 samples.
Studies on the Components of Sokokju, and Commercial Yakju
Chang, Ki-Jung ; Yu, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 307~313
The components of several kinds of Sokokju (old Korean cleared rice wine) prerared in the laboratory by two steps mashing and commercial Yakju (Korean cleared rice wine) were evaluated. The Sokokju mashed with half steamed waxy rice in tile primary fermentation yielded higher contents of alcobol and extract. Especially considerable amount of pyruvate was contained in it. The commercial Yakju sample contained abundantly tartarate and citrate while dominant organic acids in the fermented mashes of Sokokju were lactate, fumarate and succinate. The taste characteristics of the Sokokju brewed with half steamed waxy rice were most acceptable to the sensory panel.
Effect of Storage Temperature and Humidity on Water Vapor Permeability of Al-foil Laminate Paper
Park, Kil-Dong ; Choi, Jin-Ho ; Sung, Hyun-Soon ; Hong, Soon-Keun ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 314~318
In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was
and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at
. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at
Effect of Traditional and Improved Kochujang Koji on the Quality Improvement of Traditional Kochujang
Cho, Han-Ok ; Park, Sung-Ahe ; Kim, Jong-Goon ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 319~327
In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after
Energy Consumption in Mushroom Canning Factory
Lee, Dong-Sun ; Park, Know-Hyun ; Shin, Hyu-Nyun ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 328~333
As a step to investigate energy conservation in canneries, energy consumption pattern and energy usages of various unit operations in a mushroom cannery were examined. The results are as follows; 1. In the mushroom cannery, fuel oil and electricity were used mainly for temperature control of mushroom growing house in winter and various cultivation operation respectively. To grow and process 1 kg of mushroom, thermal energy of 4634 kcal and electrical energy of 0. 116 kwh were consumed. About 80% of all energy was consumed for cultivation. 2. Steam qualities at each respective processing line were
, giving no great differences among lines. 3. As a direct energy in 1 day processing operations of 8 tons of mushroom, thermal energy of
and electrical energy of 60.1 kwh were used. The energy intensive operations were blanching (35%) and retorting (38%).
Relationships among the Roasting Conditions, Colors and Extractable Solid Content of Roastad Barley
Suh, Chung-Sik ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 13, issue 4, 1981, Pages 334~339
Surface color, water extract color and soluble solids of the roasted barley resulted from the various roasting conditions were determined to establish the optimum roasting conditions. The correlation coefficients between the surface color of the roasted barley and its ground was in the range from 0.957 to 0.994, and which showed the internal color being well represented that of surface of the roasted grain. The degree of roasting was determined maim by the roasting temperature, rather than by the total heat energy input during roasting. The maximum yield of the water soluble solids was 68% and obtained from the barley roasted at
for 25 minutes. The readings of Y-value of the roasted whole barley was a good index to judge and control the degree of roasting.