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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 15, Issue 4 - Jan 1983
Volume 15, Issue 3 - Jan 1983
Volume 15, Issue 2 - Jan 1983
Volume 15, Issue 1 - Jan 1983
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Water Vapor Sorption Behavior of Some Agricultural Products Produced in Korea
Rhee, Chul ; Maeng, Young-Sun ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 315~320
The water vapor sorption isotherms for a great variety of agricultural products were determined by using the standard salt solution technique at the temperatures of
. The B.E.T. monomolecular layer moisture contents were evaluated from experimental data on the sorption isotherms, and an analysis was made of the thermodynamic functions for water vapor sorption behaviors with respect to the storage stability of dehydrated foods. It may be concluded that the variation of entropy with moisture content of some agricultural products and seaweeds investigated would be a guide for the elucidation of the storage stability of dehydrated foods.
Nutritive Value and Functional Properties on Fractionated Chloroplastic and Cytoplasmic Protein from Leaves of Acacia(Robinia pseudo-acacia Line)
Kim, Jong-Kyu ; Kang, Kap-Suk ; Ko, Yung-Du ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 321~325
This study was carried out to investigate the nutritive value and functional proterties of chloroplastic protein and cytoplasmic protein which are a leaf protein concentrates of acacia. The results obtained are as follows; 1. The limited amino acids of chloroplastic protein and cytoplasmic protein in acacia leaf were methionine & tryptophan in both cases. 2. Digestibilities of chloroplastic protein and cytoplasmic protein were 72.59% and 60.24%, respectively. 3. Bulk density, water absorption, emulsifying capacity and emulsion stability of the chloroplastic protein and cytoplasmic protein were not greatly different from those of milk casein, but water solubilities of those were lower than that of milk casein. 4. Fat absorption of the cytoplasmic protein was similar to that of milk casein, but that of the chloroplastic protein was lower than that of milk casein.
Experimental Manufacture of Acorn Wine by Fungal Tannase
Chae, Soo-Kyu ; Yu, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 326~332
Acorn wine was manufactured experimentally with koji inoculated the strain producing acorn tannin hydrolyzing enzyme in order to apply fungal tannase to food processing. Starch value of several Korean acorns was found to be 72.84 and the acorns were worthy of use as a carbohydrate food. Mixed koji was prepared by combination of rice and acorn powder at a ratio of 50to 50 and inoculation of Aspergillus oryzae producing amylase and Aspergillus sp. AN-11 producing tannase into the mixture in order to hydrolyze efficiently acorn tannin inhibiting alcohol fermentation in the medium, and then the mixed koji was used as a suitable koji to manufacture acorn wine. Acorn wine brewed with medium of the acorn powder treated with water and cooked and the mixed koji prepared was superior about two times to that brewed with medium of untreated acorn powder and general koji with respect to the rate of alcohol production and sugar fermentation during the 1st and 2nd brewing.
Purification of Acorn Tannin Hydrolyzing Enzyme of Aspergillus sp. AN-11 and Physiochemical Properties of It
Chae, Soo-Kyu ; Yu, Tai-Jong ; Kim, Byung-Mook ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 333~341
Tannase of Aspergillus sp. AN-11 isolated from contaminated acorns was purified by a procedure involving ammonium sulfate precipitation, DEAE-cellulose column chromatography and Sephadex G-200 gel filtration. Physiochemical properties of the purified tannase was investigated. Tannase was purified about 37 folds with the yield of 49% from the culture broth of Aspergillus sp. AN-11. The purified tannase was homogeneous on polyacrylamide gel disc electrophoresis and was dissociable into two identical subunits on SDS-polyacrylamide gel electrophoresis. The molecular weight of the tannase was determined to be 200,000 by gel filtration on Sephadex G-200. The purified tannase showed a typical protein ultraviolet spectrum. The enzyme had a optimum pH 5.5 and optimum temperature at 30 to
. The enzyme was stable at a pH range from 5.0 to 6.5 and at the temperature below
. The enzyme was inactivated remarkably by
. The Km value of the enzyme was
The Effects of Barley Tea Concentration and Atomizing Pressure on the Atomization with Two Fluid Nozzle Spray Gun
Lee, Jeong-Cheol ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 342~347
The effects of barley tea concentration and atomizing air pressure on the size, homogeneity and distribution of the sprayed droplets were investigated. An equation relating mean diameter (
) with the concentration where the coefficient a and b were determined empirically. As the operating air pressure was increased, the mean diameter of the droplets decreased and finally reached the limiting mean diameter,
at 15.7% barley tea concentration. The homogeneity of the droplets increased with the operating air pressure, increase and it was decreased steadily as the soluble solid concentration increased up to 20% and markedly over 20% at every operating air pressure. The distribution (
) of sprayed droplets related with the droplet size as the following exponential equation;
= e 1nD + f where e and f are empirical constants.
Application of Paint Spray Gun to Atomization of Barley Tea Concentrate
Lee, Jeong-Cheol ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 348~352
The atomization of barley tea concentrate with paint spray gun of two fluid nozzle was investigated. The physical properties of barley tea concentrate were correlated to the operating parameters; soluble solid concentration, viscosity, specific gravity and surface tension. The air to liquid feed ratios at various barley tea concentration were correlated to the air pressures applied. The diameters of sprays at various air pressures (from 164 mmHg to 564 mmHg) and soluble solid concentrations (from 3.1% to 25.2%) were also investigated.
Storage Stability of Intermediate Moisture Deep-Fried Mackerel
Lee, Eung-Ho ; Chung, Sook-Hyun ; Cho, Soon-Yeong ; Cha, Yong-Jun ; Kim, Se-Kwon ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 353~358
This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into
(about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and
of alcoholic extracts from red pepper, and heated for 10 min at
. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at
and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature (
Sterilization and Storage of Spices by Irradiation -I. Sterilization of Powdered Hot Pepper Paste-
Byun, Myung-Woo ; Kwon, Joong-Ho ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 359~363
Effects of irradiation on the physicochmical properties and its quality of powdered hot pepper paste which was used as a minor matrial of meat products, were investigated during the three months storage. Proximate components of powdered hot pepper paste were not remarkably changed according to the irradiation dose except the slight increase of total and reducing sugars. Capsanthin was insignificantly decreased by the increase of irradiation dose. Color difference according to the irradiation dose could not be distinguished by naked eye but was slightly changed by mechanical measurement. Total bacteria and E.coli were sterilized by the irradiation of 10kGy and 5kGy, respectively and no microorganisms were grown up after three months storage at
. Sterilization of powered hot pepper paste by irradiation was expected to be superior to the traditional methods in the wholsomeness and sterilizing efficacy.
Preservation of Meat Products by Irradiation -I. Storage of Ham-
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 364~369
The effect of irradiation on the shelf-life of commercial ham products and its quality were investigated during eight weeks storage at
following 3-8kGy irradiation. Total bacterial count of unirradiated group was proliferated from.
per gram of sample to
after two weeks storage but the bacterial count in irradiated group was propagated to the same level after three to five weeks storage and the growth of coliform group was shown negative. The freshness of stored ham was better in irradiated group than in unirradiated one and the changes in components related to the quality of ham were almost the same between unirradiated and irradiated group. Discoloration and irradiation odor were positive in 8kGy irradiated group according to the sensory test, but 5 kGy irradiated group was not only good in texture but also in the extension of shelf-life to more than two times as compared with that of unirradiated one.
Studies on Change of Lipid in Improvement-Meju during the Fermentation
Bae, Man-Jong ; Yoon, Sang-Hong ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 370~378
Changes of protein and amino acids composition in improvement-Meju inoculated with Aspergillus oryzae were emamined at various time intervals over 6-day test period. To investigate those changes systematically, Disc gel electrophoresis, gel fiteration and amino acid analyzer were used. Following results were obtained; 1. Nitrogen solubility of the soybean meal in
solutions of various concetrations were determinated. The salt soluble protein of soybean meal was highly dispersible on 0.4M
solution and the extractability of protein was 33%. 2. From the quantitative fractionation of soybean proteins, albumin content (46.0%) was highest followed by globulin (33.9%), glutelin (19.5%) and prolamin (2.4%). During Meju incubation period, albumin and prolamin increased gradually but glutelin decreased. Globulin content was not changed substantially. 3. When albumin was fractionated by Sephadex G-200, the following results were obtained. Soybean albumin showed fraction which was reduced to 3 fraction at 0-day of incubation. The number of fraction, however increased to 8 after 6-day of incubation. 4. Amino acids of albumin in soybean and Meju appeared to be 17 kinds. Glutamic acid and aspartic acid were the highest. In amino acid composition of cooked soybean albumin, arginine, aspartic acid, glutamic acid and glycine remained higher than those of Meju throughout incubation period. 5. The major fraction of albumins from soybean and Meju fractionated by Sephadex G-200 showed 17 kinds of amino acid. Aspartic acid and glutamic acid were the highest. During Meju incubation period, the change of amino acid composition was investigated; threonine, serine, lysine, histidine, alanine, isoleucine, leucine, phenylalanine and
was increased gradually, the others decreased. 6. According to the electrophoretic pattern, soybean protein showed 13 bands which decreased to 3-after cooking. During incubation, those bands increased gradually to 10 bands after 6-days.
Textural Changes of Glutinous Rice Cakes during Storage
Lee, In-Eui ; Rhee, Hei-Soo ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 379~384
Textural changes of glutinous rice cakes during storage at
were evaluated by
-amylase digestibility and hardness. Some physical properties of starch including X-ray diffraction, swelling power, water holding capacity and gelatinization temperature were investigated. Changes in hardness were inversely related to the enzyme digestibility. The initial hardness for Tongil glutinous rice cake is much higher than that for Traditional one. Both parameters were changed rapidly during one and two days of storage for Tongil and Traditional glutinous rice cakes, respectively. These results implied that the differences in the strach structure might have significant influences on the texture of rice cakes. Sensory evalution revealed that hardness of the rice cakes was highly significant to the storage time and rice variety.
Effect of Bacillus Strains on the Chungkookjang Processing -III. Changes of the Free Amino Acid Contents and Nitrogen Compounds during Chungkookjang Koji Preparation-
Suh, Jeong-Sook ; Ryu, Myung-Ki ; Hur, Yun-Hang ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 385~391
The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occurred by utilizing Bacillus natto and Bacillus subtilis are to the following effects. pH, during the growth period, that is 6.35 in pH at the first stage of fermentation, were turned into 8.2 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more than Bacillus subtilis. Glutamic acid content was the highest among the contents of free amino acid between both Bacillus sp. and the order of the next contents showed as leucine, phenylalanine, histidine alanine. arginine, but difference was found between Bacillus sp., that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtillus as Bacillus strains of Chungkookjang koji production.
Construction of Single-screw Food Extruder and its Mechanical Properties and Product Characteristics for Corn Grits Extrusion-cooking
Lee, C.H. ; Lim, J.K. ; Kim, J.D. ; Lee, M.H. ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 392~398
A pilot single-screw food extruder was constructed, and its mechanical properties and product characteristics were investigated by using corn grits. The screw rotational speed was varied and the changes in temperature profile of the barrel for the start-up period of operation were measured. The rate of heat generation for the start-up period was affected by the screw speed and feed rate. The screw speed resulted in a great influence on the estimated dough viscosity. The changes in the dough viscosity could indicate the on-set of termoplastic reaction in the barrel. The expansion ratio during the start-up period mainly depended on the barrel temperature and the degree of thermoplastic reaction in the barrel. The barrel temperatures for the gelatinization and burning of corn grits depended on the screw speed as well as the feed rate.
Studies on the Lipids in Korean Soybean Fermented Foods -I. Changes of Lipids Composition during Chungkookjang Fermentation-
Rhee, Sook-Hee ; Kim, Sun-Ki ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 399~403
Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.
Some Properties of Malic Enzyme From Malo-Alcoholic Yeast
Chung, Ki-Taek ; Yu, Tae-Shick ; Kim, Jae-Keun ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 404~408
Some properties of malic enzyme (EC 126.96.36.199) prepared from malate-decomposition yeast, Schizosac-charomyces japonicus var. japonicus St-3 were investigated. The activity of malic enzyme was maximum when it was cultured for 24 hours. The optimum conditions for the enzyme reaction were pH 10.0 and temperature of
. The crude enzyme was very stable at the range of pH 7.0-8.4, and almost 50 percent of enzyme activity was lost by heating at
for 10 minutes. The malic enzyme activity was enhanced by the addition of
. But the enzyme activity was not affected by the addition of organic acids, amino acids and ethanol, respectively.
Effect of Ethephon Treatment on Vitamin and Mineral Contents of Fresh Tomatoes
Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 409~413
Vitamin and mineral composition of ethephon treated tomatoes were studied, and the results are summarized as follow: 1. Ascorbic acid, carotene (total and beta-carotene), thiamin and riboflavin contents in tomato fruits were not adversely affected by ethephon treatment 1 week before harvest, and these results were consistent for two consecutive years. Riboflavin content of tomatoes in 1979 was significantly higher than that in 1978, and this difference could be due to enviornmental factors. 2. Mineral content in tomato fruits were not significantly affected by ethephon treatment 1 week before harvest. Calcium and manganese contents in treated tomatoes significantly varied from year to year.
Studies on the Heat Penetration and Pasteurization Conditions of Retort Pouch Kimchi
Pyun, Yu-Ryang ; Shin, Seung-Kyoo ; Kim, Ju-Bong ; Cho, Eun-Kyung ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 414~420
Heating characteristics for retort pouches of Kimchi heated in hot water were determined as a function of various parameters for processing. Processing conditions in laboratory and commercial retort were also evaluated on the basis of storage test. D values for Lactobacillus plantarum isolated from test sample ranged from
and z value was
. Thermal diffusivity of Kimchi increased from 1.15 to
by blanching for 15 min at
. The rate of heat penetration was significantly decreased with increasing the thickness of the pouch although the decreases was less significant below 1.0cm thickness. Increasing in the ratio of solid to syrup up to 90:10 proportionately decreased
value, but above the ratio
values were nearly constant.
Application of Membrane Bioreator
Chung, B.S. ; Park, S.H. ; Lee, J.H. ; Bae, J.C. ;
Korean Journal of Food Science and Technology, volume 15, issue 4, 1983, Pages 421~425