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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 17, Issue 6 - Dec 1985
Volume 17, Issue 5 - Oct 1985
Volume 17, Issue 4 - Aug 1985
Volume 17, Issue 3 - Jun 1985
Volume 17, Issue 2 - Apr 1985
Volume 17, Issue 1 - Feb 1985
Selecting the target year
Rheological Studies on Barley Starch-Water Systems
Lee, Shin-Young ; Choi, Jun-Bok ; Chun, Byong-Ik ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 131~135
The rheological studies on dilute and concentrate solutions of naked and covered barley starches were carried out with various viscosimeters. The rheology of dilute solutions (0.05-0.3%) were characterized by intrinsic viscosity and related parameter according to Huggins equation. Also, the rheology of the solutions of higher concentrations (1-5%) were characterized by time dependent characteristics and pseudoplastic behaviors. The values of consistency index according to the power equation were exponen tially dependent upon concentration and temperature. The results showed that the rheological properties could differ greatly due to difference in varieties. The naked barley starch exhibited higher intrinsic viscosity, more thixotropic behavior and more dependence of consistency index on concentration and temperature than the covered barley starch.
Computer Simulation for Optimal Conditions of High Temperature Sterilization of Cooked Rice Packed in Retort Pouch
Lee, Shin-Young ; Chun, Byong-Ik ; Lee, Sang-Kyu ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 136~140
Optimal quality retentions of cooked rice packed in retort pouch were simulated by computer using various thicknesses of retort pouch (5 to 24mm) and process temperatures (110 to
). Optimal conditions were chosen by the minimal c-values and maximal thiamine retention when good bacteriological lethality (12D processing) was obtained. From the results of calculations, it were shown that the better quality retentions of high tharmal processing can be obtained below pouch thickness of l0mm and that the thickness of pouch is critical factor at higher processing temperature.
Studies on Thermal Oxidation of Soybean Oil : Changes in Some Rheological Properties of a Soybean Oil during Thermal Oxidation
Shin, Ae-Ja ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 141~145
In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-
) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the rheological characteristics of the thermally oxidized soybean oil to predict its rheological properties quantitatively at an equilibrium state. The empirical formula with the thixotropic slope was found satisfactory in predicting the Non-Newtonian behavior of the thermally oxidized soybean oil.
Trial Manufacture of Low-Salted Kochuzang(Red Pepper Soybean Paste) by the Addition of Alcohol
Lee, Kap-Sang ; Kim, Dong-Han ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 146~154
Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of
and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.
Composition, the Changes of Diastase Activity and Hydroxymethylfurfural Content During Storage of the Various Honey Samples
Han, Jae-Gyeong ; Kim, Kwan ; Kim, Dong-Youn ; Lee, Sang-Kyu ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 155~162
The sugers and free amino acids of honey(Western and Domestic honey) and the changes of diastase activity during storage at various temperatures and HMF were studied. The average content of sugers in the western honey was 40.20% of fructose, 32.43% of glucose and 1.0% of sucrose. The average ratio of fructose to glucose was 1.24. In the case of the domestic honey, average content of sugers was 37.37% of fructose, 31.92% of glucose and 0.74% of sucrose and the average ratio of fructose to glucose was 1.19. Of the 16 amino acids detected, proline was the most predominant free amino acid in all of the honey studied, representing 39.59 to 46.86% of total free amino acids. Diastase activity of honey during the storage at
was rapidly decreased, but it was notably changed during storage at low temperature (
) and room temperature (
). The accumlated content of HMF were 0.12 to 0.47mg% during storage at 80 days at
and 5.35 to 8.71mg% after 3 weeks storage at
The Quality of Korean Dried Noodle made from Australian Wheats
Lee, Hyun-Duck ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 163~169
Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.
Radurization of the Microorganisms Contaminated in Chicken
Cho, Han-Ok ; Lee, Me-Kyung ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Kim, Jong-Gun ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 170~174
This study was intended to develop a sanitary and economic storage method using gamma irradiation for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to
for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were
per gram of the samples, respectively, and yeast & mold and coliform group were
per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus, it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.
Comparison of Physicochemical Characteristics of Alkali Refined and Esterified Rice Bran Oils
Kim, Hyun-Ku ; Shin, Dong-Hwa ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 175~179
The alkali refined rice bran oil (ARBO) and the esterified rice bran oil (ERBO) with glycerol were analyzed for their physicochemical charateristics and the compositions. Specific gravity, refractive index and yellowness of ERBO was higher than ARBO but smoking point was 60-
higher than ERBO. The free fatty acid content was 0.05% a ARBO and 0.88-1.36% ERBO. The wax was not detected in ARBO but the soft and hard waxes were detected in ERBO. The lipids were composed of 98-99% neutral lipid, 0.2-0.5% glycolipid and 0.1-0.5% of phospholipid in all samples. The triglyceride content of neutral lipid was 96.3% ARBO and 93.0-94.1% ERBO, and its monoglyceride content was 0.11% ARBO and 0.39-0.69% ERBO. The major fatty acid composition of samples were 41-42% oleic, 36-40% linoleic and 17-18% of palmitic acid.
Comparison of Thermal Stability of Alkali Refined and Esterified Rice Bran Oils
Kim, Hyun-Ku ; Shin, Dong-Hwa ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 180~185
The alkali refined rice bran oil (ARBO) and the esterified rice bran oil (ERBO) with glycerol were compared for their thermal stabilities at
, respectively. The acid value gradually increased in ARBO during heating period but increased slowly in ERBO-2 and declined gradually in ERBO-1. The peroxide value was somewhat fluctuated during heating period, and the maximum peroxide value in all samples was 13.3 meq/kg. TBA value was sharply increased for the first 10 hr. heating and slowed down thereafter for all samples but ERBO were intensely colored after the heat treatment. The TG ratio of the oils after 90 hr. heating was not different at
but ERBO was 2-7% higher ratio of TG than ARBO at
. The oxidative stability of ARBO was twice higher than ERBO according to the result of active oxygen test.
Physicochemical Changes of Gamma-Irradiated Chicken
Byun, Myung-Woo ; Kwon, Joong-Ho ; Cho, Han-Ok ; Lee, Me-Kyung ; Kim, Jong-Gun ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 186~191
The effect of gamma irradiation on the physicochemical properties of chicken meat and its sensory quality were investigated during 41 days of storage at 3 to
following irradiation of 5 to 10 kGy. Immediately after irradiation, the water holding capacity of chicken meat decreased slightly with the increase of irradiation dose, whereas during storage, the water holding capacity of irradiated groups was superior to that of the nonirradiated ones. With increasing the irradiation dose and storage time, the TBA values of irradiated groups were higher than those of nonirradiated ones. The volatile basic nitrogen content of nonirradiated group markedly increased over 20mg% by microbial spoilage from the 10th day of storage, however, the irradiated groups of over 8 kGy showed only the 16 to 18mg% until 41 days of storage. The irradiated groups had a slight irradiation-odour that dissipated during up to 3 days of storage, and also they showed a slight pink discoloration in the carcasses and this tendency was much more pronounced with increasing irradiation dose. The nonirradiated group gave off an off-odour due to the spoilage around 5 to 7 days of storage and showed a change in meat appearance, while the irradiated groups of over 5 kGy maintained a fresh state during the 25 to 30 days of storage.
Identification and Tolerance-Test to Digestive Fluids of Lactobacilli Isolated from Korean Liquid Yogurts
So, Myeong-Hwan ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 192~196
Eight strains of Lactobacilli(a, b, b', c, d, e, f and g) were isolated from seven Korean liquid-yogurts(A, B, C, D, E, F and G), and identification and tolerance-test to digestive fluids were carried out. Isolate a from yogurt A and isolate a from yogurt E were identified as L. casei, isolate b from yogurt B as L. acidophilus, isolate d from yogurt D as L. bulgaricus, isolate f from yogurt F as L. helveticus, and isolate b' from yogurt B, isolate c from yogurt C and isolate g from yogurt G as L. jugurti, respectively. Isolate f(L. helveticus) and c(L. jugurti) showed high tolerance to artificial gastric juice but didn't to bile acid. Isolate b(L. acidophilus), a(L. casei), and e(L. casei) showed high tolerance to both artificial gastric juice and bile acid, but isolate d(L. bulgaricus), b'(L. jurgurti) and g(L. jugurti) did not.
Aptness for the Preparation of Liquid Yogurt by Lactobacilli isolated from Korean Liquid Yogurts
So, Myeong-Hwan ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 197~202
In order to evaluate the aptness for the preparation of liquid-yogurt, microbiological properties of 8 Lactobacilli isolated from 7 Korean liquid-yogurts were investigated. To accelerate acid-producing ability in skim milk, L. bulgaricus D, L. casei A and L. casei E need to supply with glucose, and L. Casei A and L. csaei E also need milk-protein hydrolyzate, but L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F and L. acidophilus B did not need those supplements. In cultivation in skim milk supplemented with glucose, L. jugurti B, L. jugurti C, L. jugurti G. L. helveticus F and L. bulgaricus D showed rapidity in acid development and weakness in cell viability, but L. acidophilus B, L. casei A and L. casei E showed slowness in acid development and highness in cell viability. Liquid-yogurts made by L. casei A or L. casei E had no sedimentation during storage but those made by L. jugurti B, L. jugurti C, L. jngurti G, L. helveticus F, L. bulgaricus D, or L. acidophilus B had much sedimentation. In sensory evaluation, Liquid-yogurts made by L. casei A or L. casei E had good response but those made by L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F, L. bulgaricus D or L. acidophilus B did not. Among 8 Lactobacilli examined, L. casei A and L. casei E were thought to have more suitable properties for the preparation of liquid-yogurt though they required a long period of cultivation.
Relationship between Hydrophobicity and Pellicle Formation in a Film Strain of Hansenula beijerinckii FY-5 Isolated from Apple Wine
Song, Hyung-Ik ; Chung, Ki-Taek ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 203~207
Relationship between cell surface hydrophobicity and pellicle formation was studied in a film strain isolated from stored apple wine and identified as Hansenula beijerinckii FY-5. In the media containing non-ionic surface-active agents the pellicle formation of strain FY-5 was efficiently repressed, whereas growth of the yeast was possible, and also cell surface hydrophobicity was greatly decreased by the addition of these agents. These results indicate that a pellicle formation factor, which keeps yeast cells floating on the medium surface, is necessary for the pellicle formation, and surely this factor is the hydrophobicity of the cell surface. The pellicle formation in the film strains was abundant with the increase of the cell surface hydrophobicity, whereas the non-film strains had less hydrophobicity as compared with the film strains. Ethanol, as a sole carbon source, efficiently increased hydrophobicity more than glucose, and the hydrophobicity was lowered with the rise of pH. In the experiments of time course, the hydrophobicity was increased in proportion to cell growth, and was maximum during the stationary phase.
Effect of Reverse Screw Elements on the Residence Time Distribution in Twin-Screw Extruder
Lim, J.K. ; Wakamiya, S. ; Noguchi, A. ; Lee, C.H. ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 208~212
The residence time distributions were measured experimentally to determine the effect of reverse screw elements at various screw configurations in twin screw extruder. A simple model was used to estimate the number of filled C-chamber on the forwarding screw. The inclusion of reverse-screw elements resulted in the increase of median residence time and the broadening of color distribution. True residence time was affected by using the reverse screw elements just before the die. The number of filled C-chamber was decreased with the increase of screw revolution speed at the same screw configuration.
Characteristics of Cheese Manufactured by Coprecipitation of Whey and Soy Milk
Kim, Jeong-Hwan ; Lee, Hyong-Joo ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 213~218
As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at
for up to 10 weeks. Physicochemical characteristics of the cheese were investigated by analyzing pH, titratable acidity(TA), water soluble nitrogen, 10% TCA soluble nitrogen, amino acid composition, beany flavor, color and hardness. The pH of whey-soy cheeses during ripening changed from 5.3 to 4.2 after 5 or 6 weeks and maintained that value while that of soybean cheese maintained a higher pH value. TA of whey-soy milk cheeses was gradually increased to the value of 0.4-0.45 after 8 weeks, but that of soybean cheese reached only 0.2 after the same period. Water soluble and 10% TCA soluble-nitrogen increased steadily during ripening. Hardness of the whey-soy milk cheeses reached maximum after three weeks of ripening and greatest at those made from 3 : 1 mixture of whey and soy milk and that from soymilk. Color of the whey-soy milk chesses was lighter than that of soybean cheese. The bean flavor of soybean cheese was strong and persistent for the whole ripening period. Acid flavor was dominant in the whey-so milk cheese and masked the beany flavor partially.
Content of trans Fatty Acids in Korean Margarine
Cho, Young-Ja ; Sugano, Michihiro ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 219~222
Fatty acid patterns were determined for 11 and 19 brands of household margarines from the local markets in Korea in 1983 and 1984, respectively. Gas-liquid chromatographic analyses on OV-275 column showed that the average content of total trans fatty acids was 18% ranging from 6.2 to 35.5% for the margarines produced in 1983. The prototype of trans fatty acids was trans-octadecenoic acid. There was a small amount of c, t-or t, c-octadecadienoic, whereas there were practically no t, t-octadecadienoic acid. Trans fatty acids was increased in proportion to linoleic acid contents. For the margarines produced in 1984.. percentage of trans fatty acids tended to decrease, while that of linoleic acid was increased as compared with the corresponding values for the 1983 products. Thus, the P/S ratio was increased markedly in the soft type margarines produced in 1984. However, Korean margarines contained seemingly less linoleic acid than that contained in Japanese margarines.
Changes in Taste Compounds of Processed Surf Clam(Mactra veneriformis)
Ryu, Hwa-Jeong ; Ko, Young-Su ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 223~226
The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and 1lot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and Hypoxannthine in raw material, ATP, ADP, IMP content was decreased and Hypoxannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.
Effect of Ethanol Concentration on Saponin Composition of Red Ginseng Extract
Sung, Hyun-Soon ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 227~231
The effect of ethanol concentration on saponin composition of red ginseng extract was studied during extraction at
for 5 times of 8 hours. The increase in ethanol concentration from 0% to 90% resulted a gradual reduction in solids yield and an increase in the recovery of total ginsenosides. All of the ginsenosides determined were also significantly increased, but ginsenoside-
and -Rd were relatively decreased a little by raising the concentration 70% to 90%. The yield ratio of protopanaxadiol/protopanaxatriol saponin were in the range of 1.69
1.95. No significant improvement in pure saponin yield was observed between 70% and 90% ethanol. Extraction with 70% ethanol was suggested for preparation of red ginseng extract from the result of this work.
Inhibiting Pattern of Dopachrome Formation as Influenced by Sodium Benzoate in Raw Potato Tubers
Moon, Young-Sook ; Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 17, issue 3, 1985, Pages 232~236
The inhibiting properties of sodium benzoate on the dopachrome formation were investigated with crude enzyme preparations from homogenized tissues of raw potato tubers. The % inhibition of dopachrome formation was increased with increasing concentrations of sodium benzoate and decreasing concentrations of substrate, 3,4-dihydroxyphenylalanine(DOPA). The inhibiting action was gradually reduced with increasing temperature. Dopachrome formation tended to be greatly inhibited in the range of pH 3-5, while it revealed a sharp increase above pH 6. The results suggested that sodium benzoate might compete with the substrate for the enzyme.