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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 18, Issue 6 - Dec 1986
Volume 18, Issue 5 - Oct 1986
Volume 18, Issue 4 - Aug 1986
Volume 18, Issue 3 - Jun 1986
Volume 18, Issue 2 - Apr 1986
Volume 18, Issue 1 - Feb 1986
Selecting the target year
Microflora of Decayed Onion Bulbs and their Suppression by Fumigation Treatment
Kim, Hyun-Ku ; Lee, Hyeong-Choon ; Park, Mu-Hyun ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 1~5
Putrefactive microorganisms from infected onion bulbs collected at several areas were isolated and identified. The infecting microorganisms were mostly the species of Botrytis, Fusarium, Penicillium, Ericinia and Pseudomonas, among which the last was not pathogenic to onion bulbs. Fumigation of onion bulbs with Tetrachloroisophthalonitrile cut down decay rate by half of the control and the onion bulbs stored at 80% RH showed slow decay rate than those stored at 90% RH. The decay of onion bulbs was mainly caused by molds and the portions of them were 78-85% of Botrytis, 11-17% of Fusarium and 3-5% of Penicillium.
Effects of Fumigation Treatment on the Physiological Changes of Onion Bulbs
Kim, Hyun-Ku ; Lee, Hyeong-Choon ; Park, Mu-Hyun ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 6~10
Fumigation of onion bulbs with Tetrachloroisophthalonitrile reduced weight loss by half of the control. The weight losses of the control onion bulbs stored at 80% RH were lower than those stored at 90% RH but no significantly different in case of fumigated onion bulbs. No rooting and sprouting to outside were detected during low temperature storage (
value of onion bulbs during storage was the range of 1.9-2.1. The weight losses of onion bulbs during storage were mainly due to decay rather than respiration, because there was positive correlation between weight loss and decay rate during storage period but not respiration ratio.
Microstructural and Melting Characteristics of Imitation Cheese Analog
Song, Jae-Chul ; Park, Hyun-Jeong ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 11~15
The imitation processed cheese (IPC), formulated with delactosed non fat dry milk (DENFDM) only, showed the smallest melting area. Calcium caseinate sample showed the largest spread. Satistically protein source as a major ingredient for the IPC yielded significantly different melting areas. In a similar fashion, initial melting temperature was markedly and significantly influenced by protein source. In effect of addition of DENFDM on microstructure of IPC analog revealed that as the fraction of DENFDM was decreased, the network was much more uniform and the fat globules were also better dispersed compared to DENFDM cheese analog. Therefore the results of this study help predict that melting and microstructural characteristics are largely but not solely dependent on the protein source. The DENFDM has a potential beneficial effect as a partial replacement of caseinate in the formation of IPC to characteristic close to processed cheese.
Statistical Evaluation of the Physico-Chemical Characteristics Affecting the Palatability of Black Tea
Kim, Young-Soo ; Kim, Hea-Young ; Nam, Young-Jung ; Ko, Young-Su ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 16~23
Physico-chemical and sensory characteristics of 28 black tea samples prepared by oaring the mixing ratio of 1 kind of Korean and 9 kinds of foreign black tea were determined, and their relationship was statistically analysed. Korean black tea was found to be lower in bulk density, caffeine, theobromine, crude protein, theaflavin, thearubigin and soluble solids, and higher in Hunter L- and b- value, neutral detergent fiber, calcium and ratio of oxidized matter as compared with foreign black tea. The palatability for 8 kinds of foreign black tea was generally increased by mixing with Korean black tea. The number of black tea whose palatability were higher than that of Korean black tea was 12, which was mostly mixed black tea. Theaflavin. Hunter a-value, soluble solids of the tea infusion, and potassium of the manufactured tea were the major guiding characteristics as a result of stepwise multiple regression analysis, and about 67% of the total variations in the palatability of black tea could be explained by the regression equation formulated by the preceding 4 characteristics.
Studies On Thermal Diffusivity of Model Foods
Chang, Kyu-Seob ; Kim, Dong-Man ; Kim, Jae-Uk ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 24~30
The model foods similar to general Korean foods were prepared by combining starch, protein and moisture, and relationship between their thermal diffusivities and components were investigated. Thermal diffusivity of the model foods tended to be proportional with the moisture content. Under the same level of moisture content of the model foods, thermal diffusivity of the starch foods was higher than that of the protein foods, but no interaction among components was found. The measured values was quite agreed upon with the calculated values with 3.60 residual percent. The regression equations between thermal diffusivity and moisture, protein and starch contents at
= 0.05353M-0.4766P+4.15136, respectively. The correlation coefficients obtained according to the above equation were
Effect of Genetic-Environmental Interaction on Quality of Wheat
Chang, Hak-Gil ; Kim, Chang-Sik ; Hah, Duk-Mo ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 31~37
Seven cultivars of hard and soft wheat were evaluated by regression analysis for five bread quality characteristics to determine varietal response to environments. The regression coefficients were used as the measure of adaptability, and determination coefficients were used as the measure of stability by models of Eberhart and Russell. Phenotypic, genotypic and environmental correlation coefficient estimated for 6 characters tested in this experiments. Statistical analyses confirmed the strong influence of environment on five bread quality. A significant positive correlation exists between protein content, sedimentation value, pelshenke value and specific loaf volume. High heritability was found for sedimentation value (
), protein content (
) and specific loaf volume (
Evaluation and Comparison of Sensory Quality of Cooked Rice
Kim, Woo-Jung ; Kim, Chong-Kun ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 38~41
Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.
Fatty Acid Composition of Salted and Fermented Sea Foods on the Market
Lee, Eung-Ho ; Oh, Kwang-Soo ; Lee, Tae-Hun ; Ahn, Chang-Bum ; Cha, Young-Jun ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 42~47
The fatty acid composition of lipids extracted from 18 kinds of salted and fermented sea foods which have been consumed in Korea were examined. The lipid contents of salted and fermented sea foods showed wide difference (0.8-11.9%) depending on species and portions of raw materials. In fatty acid composition of salted and fermented sea foods prepared with whole fishes, the saturated fatty acid was the most predominant component, and the major fatty acids were 16:0, 18:1, 22:6, 16:1 and 20:5. In case of salted and fermented products prepared with gills, roe or intestines, the polyenoic fatty acid was the main component, the major fatty acids were 18:1, 16:0, 22:6, 20:5, 16:1 and 18:3. In these products the composition ratios of 20:5 and 18:3 were higher, and that of 16:0 and 16:1 were slightly lower as compared with salted and fermented whole fish products. And in case of salted and fermented crustacea and mollusk, the polyenoic fatty acids such a 22:6 and 20:5 were the most predominant component, the abundant fatty acids were 22:6, 16:0, 20:5, 18:1 and 16:1. Judging from results, salted and fermented sea foods were abundant of the highly unsaturated fatty acids such as 20:5, 22:6 inspite of the long fermentation periods.
Factors Influencing Instant Properties of Agglomerated Food
Park, Hyun-Jin ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 48~54
Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated particle ranging from 0.1 mm - 0.3 mm showed the excellent instant effect.
Effect of Temperature, pH and Sugars on Kinetic Property of Maillard reaction
Chun, Young-Hye ; Kim, Chong-Kun ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 55~60
The effects of temperature (70-
), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and
. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.
The Drying Characteristics of Apples at Various Drying Conditions
Jung, Shin-Kyo ; Choi, Yong-Hee ; Shon, Tae-Hwa ; Choi, Jong-Uck ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 61~65
This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of
. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows;
This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.
On the Storability of Strawberry in Air Included the Different
Kim, Dong-Man ; Kang, Hoon-Seung ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 66~70
Storability of strawberry in air with the different levels of
, for CA storage were measured. The strawberries stored in air included 20% and 30%
, for 5 weeks decayed 14% and 10%, respectively, while the decay rate of the strawberries stored in normal air for 2 weeks was 53%. Firmness and 'a' value in Hunter Color Measuring Scale of the strawberries kept in the CA storage conditions were superior to those of the strawberries stored in normal air during storage. The concentrations of ethyl alcohol and acetaldehyde were increased with storage period and they were less in the strawberries in air with 30%
, than those of the strawberries stored at the other conditions.
On the Changes in Organic Acids of Strawberry in Air with Different
Kim, Dong-Man ; Kim, Kil-Hwan ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 18, issue 1, 1986, Pages 71~76
Changes in pH, titratable acidity, some organic acids and brix of the strawberry stored at the different levels of
, in air were measured. The changing trends in pH and the acidity of the strawberries were not clear among the storage treatments, and pH of the strawberries in all the treatments was increased(r=0.9615) by contrast to decrease in the acidity(r=-0.8483). Ascorbic acid content of the strawberries at control lot was higher than the contents of the CA stored for the initial 2 weeks after storage. This trend was reversed after that period and the strawberries in air with 30%
, showed the highest retention rate, 28% of the initial content after 5 weeks. Among the analyzed organic acids, malic acid was gradually decreased in all the treatments during storage and the decreasing rates of the strawberries in air with 30%
, was somewhat stupider than those in the others. Pyruvic acid was reduced in the control lot during storage but drastically increased in the strawberries stored at the CA storage conditions between the 2nd and the 3rd week after storage, and then it was decreased.