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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 :
Song, Kyung Bin
Volume & Issues
Volume 19, Issue 6 - Dec 1987
Volume 19, Issue 5 - Oct 1987
Volume 19, Issue 4 - Aug 1987
Volume 19, Issue 3 - Jun 1987
Volume 19, Issue 2 - Apr 1987
Volume 19, Issue 1 - Feb 1987
Selecting the target year
Simulation of Quality Changes and Prediction of Shelf-life in Dried Laver Packaged with Plastic Films
Koh, Ha-Young ; Park, Hyung-Woo ; Kang, Tong-Sam ; Kwon, Yong-Ju ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 463~470
In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at
. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.
Formation of Active Oxygens by Linoleic Acid Peroxidation
Kang, Jin-Hoon ; Yeum, Dong-Min ; Choi, Su-An ; Kim, Seon-Bong ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 471~474
The formation of superoxide anion (
)and hydrogen peroxide (
) during linoleic acid peroxidation were investigated in linoleic acid-aqueous system at
. Superoxide anion was rapidly generated in the early stage of peroxidation, marked to 0.375 (absorbance at 560mm) in the 12mM linoleic acid (POV below 80millieq./kg) incubated for 1 day and then decreased with time-elapsed. Hydrogen peroxide was also rapidly generated in the early stage of peroxidation regardless of linoleic acid concentration. And, superoxide dismutase(SOD) and catalase greatly inhibited the formation of superoxide anion and hydrogen peroxide, respectively.
A Survey on the Sodium Chloride Content of Common Restaurant Meals in Seoul Area
Chung, Kook-Rye ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 475~479
This survey was conducted to Investigate the NaCl contents of meals taken from common restaurants in Seoul area and further to estimate the total dietary intake of salt from the meals. The samples included Seoleung-tang (beef and rice soup)/Galbitang (beef-rib soup), Yeukkye-jang (spicy beef soup), Doenjangchigye-bab (boiled rice with soy paste stew), Bibim-bab (boiled rice with assorted mixtures) and Bibim-naengmyon (buck wheat vermicelli with assorted mixtures). The average content of NaCl for each sample was determined by saltmeter and its daily intake level was estimated. Doenjangchigye-bab was shown the highest concentration of NaCl Doen-jangchigye-bab was separated into drained residue and fluid, and the average NaCl content in the fluid was higher than that in the residue. In comparision of northern and southern region of Seoul divided by Han river, there was no significant difference in the content of NaCl. The average content of NaCl per meal was 10.6g, and from these data, the daily dietary intake of salt for adults was estimated to be 28.5g.
Effect of Cooking Methods on the Qualities of Quick Cooking Rice
Kim, Jeong-Sang ; Lee, Hyun-Yu ; Kim, Yung-Myung ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 480~485
Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.
The Heat Pump Application to the Food Concentration
Park, Noh-Hyun ; Kim, Byeong-Sam ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 486~491
The performance and applicability to food concentration of heat pump were investigated. During heating the water of spa from
, COP's of heat pump (R-12, 150 HP) were 4.03 at heating part and 3.5 at cooling part. And, the efficiency of compressor (
) was 0.477 While the city water was heated to
by heat pump (R-22, 10 HP), its COP's were 3.0 at heating part and 1.87 at cooling part. During concentrations sucrose solution by centrifugal evaporator (ALFA-LAVAL CO, CTIB) with heat pump, heat capacity for condensating water vapor was required greater 15% than the latent heat for concentrating and then the overall heat transfer coefficient was
. When low temperature concentration (
, 28-40 Torr) of garlic extract was carried out by the water of
adjusted by heat pump, the ratio of heat capacity for concentrating vs. that for condensating of water vapor was 0.961.
Solids Loss with Water Uptake during Soaking of Soybeans
Lee, Yung-Heon ; Jung, Hae-Ok ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 492~498
Dried soybeans (varieties: Saeal, Kwanggyo, Tanyob) took up water rapidly for first 3hr followed by a slower rate of uptake. The beans took up an equal weight of water (100% hydration)after approximately 3.5hr at
, 5hr at
and 7.5hr at
respectively. pH of the soaking solutions decreased during the soaking period. This was undoubtedly caused by the ionization of the cellular components resulting in increased levels of hydrogen ions in the liquor. Soluble solids were leached out of the beans at fairly steady rate throughout the hydration and the amount was greater with higher temperature. This amounted to 0.4-0.7g at
and 10.2-15.0g at
per 100g soybeans. Temperature was the most important factor in determining the rate of water absorption and of solid losses. Of the total solids lost, 12-25% was protein. The proportion of protein loss increased as the soaking time and temperature increase. Amount of protein loss was 80-200mg at
and 440-480mg at
after 24hr soaking per 100g soybeans. About 5% of soluble sugars, including fructose, sucrose, raffinose, and stachyose, was removed from the beans after 24hr soaking at
Functional Properties of Lupinseed Protein Concentrate
Kim, Young-Wook ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 499~505
The functional properties of lupin seed protein concentrate (LPC) were examined and compared to those of soybean protein isolate (SPI) and Na-caseinate. LPC-50, of which protein level was 50%, was prepared by a two phase solvent (hexane: alcohol: water= 10:7:3) extraction method. LPC-70 was made from LPC-50 by removing the fractions solubilized by carbohydrate decomposing enzymes. The solubilities of LPC-50 and LPC-70 were similar to that of of SPI but slightly higher at pH 4-5, and less susceptible to the added salt. The apparent viscosity of LPC increased exponentially as the concentration increased over 6% level, and the change was similar to that of Na-caseinate. LPC showed strong pseudoplastic non-Newtonean flow behavior, which was similar to that of SPI The emulsifying capasity of LPC-70 was similar to that of SPI when salt was added. The foaming capacity of LPC was comparable to that of SPI. LPC showed high oil and water absorption capacities, which increased as the protein level was elevated. LPC-70 showed the highest oil absorption capacity of all the samples tested.
Purification and Properties of the Peroxidase in Castanea Semen
Oh, Suk-Heung ; Kim, Yong-Hwi ; Lee, Seo-Na ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 506~514
Peroxidase was purified to a homogeneous state from Castanea Semen by ammonium sulfate precipitation, DEAE-cellulose column chromatography, gel filtration on sephadex G-100 and HPLC, and the purification fold was 65.3. The molecular weight of the enzyme was estimated to be about 35,000 by HPLC. In properties of the enzyme which was purified up to sephadex G-100 column chromatography, the optimum pH and temperature were 5.0 and
, respectively. By heating the enzyme at
for 1.73 min., the enzyme activity was decreased to 10%. The enzyme was active toward aromatic amines such as o-phenylenediamine and p-phenylendiamine. Kinetic studies indicated a Km of 2.6mM for o-phenylenediamine at an optimal hydrogen-peroxide concentration and a Km of 10mM for hydrogenperoxide at an optimal o-phenylenediamine concentration. Among the reagents tested, L-ascorbic acid and sodium L-ascorbate inhibited significantly the enzyme, while
activated the enzyme at the concentration of 1mM and 5mM.
Kinetics of Thermal Softening of Chinese Cabbage Tissue
Choi, Dong-Won ; Kim, Joo-Bong ; Yoo, Myung-Sik ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 515~519
The kinetics of thermal softening of chinese cabbage was investigated by puncture tests with an Instron. It was concluded that low temperature-long time blanching and pasteurization process provided an opportunity of improving the texture of pasteurized Kimchi. The rate of softening showed apparent first order kinetics, and the apparent Arrhenius activation energies ranged from 2.8-42.4 kcal/mol. The temperature dependency of the softening rate during pasteurization was more profound by blanching at blanching at higher temperature.
Microbiological Studies and Biochemical Changes in Fermenting Soybean Curd Residue during Fermentation
Lee, Moon-Sook ; Kim, Kil-Hwan ; Lee, Gui-Ju ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 520~527
This study was attempted to identify microorganisms in fermenting soybean curd residues (SCR). The changes in contents of free amino acids, nucleosides, reducing sugars, and oligosaccharides were also studied. The fermentation of SCR which was by change inoculation was carried out at
for 48 hrs. pH increased gradually during fermentation and isolated microorganisms were identified as Bacillus subtilis and Bacillus licheniformis. Moisture content decreased from 80.8% to 58.4% at 48 hrs of fermentation and other proximate composition did not show any changes during fermentation. The content of total free amino acids increased rapidly and the number and quantities of each amino acid analyzed also increased during the course of fermentation. Glutamic acid, phenylalaine, lysine and aspartic acid were rapidly liberated during fermentation. As to the changes of nucleotides, 5'-AMP little changed during the first 36 hrs but subsequently decreased to approximately 1/6 after 48 hrs of fermentation. On the other hand, 5'-IMP plus 5'-GMP did not show almost any change during the first 36 hrs but increased about 3.5 times at 48 hrs of fermentation. However, 5'-XMP was not detected. The reducing sugar level showed rapid and steady increase throughout the fermentation and that of stachyose plus raffinose decreased slightly. From these results, a possible way of utilization of fermented SCR was proposed as a substitute for soybean in meju preparation.
Lipid Composition of Kidney Bean (Phaseolus vulgaris L.)
Kwon, Yong-Ju ; Uhm, Tai-Boong ; Song, Geun-Seoup ; Kim, Choong-Ki ; Lee, Tae-Kyoo ; Yang, Hee-Cheon ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 528~532
Lipids of kidney bean were extracted by the mixture of chloroform-methanol-water (1:2:0.8 v/v), fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography, and the composition of these lipid classes were determined by TLC and GLC. The lipid content of kidney bean was 1.9%, and the lipid was consisted of 48.3% neutral lipids. 7.5% glycolipids and 44.2% phospholipids. Triglyceride was the major component of neutral lipids (64.6%). The major glycolipid and phosphlolipid were esterified steryl glycoside (38.3%) and phosphatidyl choline (32.9%). The major fatty acids of kidney bean lipid were linolenic, linoleic, palmitic and oleic acid. Linolenic acid contents were very high to be 37.1% in total lipid and 50.5% in neutral lipid.
Triglyceride Composition of Kidney Bean (Phaseolus vulgaris L.)
Kwon, Yong-Ju ; Uhm, Tai-Boong ; Kim, Choong-Ki ; Kim, Sang-Phil ; Ko, Seuk-Beum ; Lee, Tae-Kyoo ; Yang, Hee-Cheon ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 533~536
Lipids of Kidney bean were extracted by the mixture of chloroform-methanol-water (1:2:0.8, v/v) and from these lipids, triglycerides were separated by thin-layer chromatography(TLC) and then reseparated into different fractions by high performance liquid chromatography (HPLC) depending on the polarity of the triglycerides. The triglyceride and fatty acid composition of these fractions were determined by gas liquid chromatography (GLC). From these results, the major triglycerides of Kidney bean lipids were estimated to be
Antioxidative Characteristics of Soybean Sauce in Lipid Oxidation Process
Moon, Gap-Soon ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 537~542
Antioxidative characteristics and it's related substances of fermented soybean sauce in lipid oxidation process were studied. Soybean sauce was prepared according to various periods of fermentation, and model systems were made of cooked ground meat with soybean sauce of various levels of combination (1/10,2/10,3/10,4/10,5/10 in system) and various fermentation periods (0,2,4.6 months). During the storage for 5 weeks at
, antioxidative activities of soybean sauce in the systems were increased with the increase of concentration and fermentation period of soybean sauce. And also in the comparison of the antioxidative effect on the compositions of total phenol content, Maillard browning reaction products and free amino acids in the soybean sauces of the various fermentation periods, the browning products were considered as the major antioxidative substances in soybean sauce.
Changes in the Mercury Content of Some Foods during the Washing and Cooking Processes
Park, Sun-Ok ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 543~549
This study was carried out to estimate the change of Hg content in contaminated food materials including rice grain, soybean sprouts and crucian carp during their washing and cooking processes. The residue level of Hg in contaminated rice at 1 ppm level was decreased to the extent of 24% by three-times washing whereas it was not decreased in cooking. The removal efficiency of Hg in soybean sprouts contaminated at 80 ppm level was about 26% in three-times washing. While the Hg content was not decreased in blanching or cooking of soybean sprouts as a whole, the extent of leached Hg into the fluid part varied in the range of 23-41% depending on the heating time, salinity and volume of cooking water. While the Hg content in fish contaminated at 1 ppm level was not decreased in cooking as a whole, the leaching ratio of Hg into the fluid part was in the range of 2-10% depending on the salinity of cooking water. Disposal of inedible portion in cooked fish could remove 32% of contaminated Hg residue.
Design and Evaluation of a Microcomputer-based Vacuum Drying System for Shiitake Mushrooms
Choi, Jae-Yong ; Kim, Kong-Hwan ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 550~555
Strain gauges attached on the Bourdon tube and load cell were used as the sensors for measuring the vacuum pressure in drying chamber and the weight loss of Shiitake mushrooms respectively. The vacuum drying system was interfaced further with the Bear II microcomputer. The interface devices used were built with such IC chips as MC 6821, ADC 0809, SN 74244 and SN 7424. The relationship between readings of vacuum gauge (P, mmHg) and digital outputs (D) from the microcomputer was represented by P =3.08 D-13.4875(r=0.9999). The weights of drying sample (W) were also related with the digital outputs (D) by W=0.4076 D-6.4762 (r=0.9999). During the vacuum drying of Shiitake mushrooms. the data on pressure and weight were recorded at regular intervals using an acquisition program on the microcomputer system. The Page model was fitted well to the drying data of Shiitake mushrooms. resulting in the following empirical equations :
at 400 mm Hg up to 14 hours and
at 600 mm Hg up to 8 hours.
Effect of Silicone Oil on Properties of Cooking Oils for Pork Cutlet Frying
Yun, Sook-Ja ; Yum, Cho-Ae ;
Korean Journal of Food Science and Technology, volume 19, issue 6, 1987, Pages 556~560
In this study, silicone oil was added into soybean oil in order to investigate its effect on acid value (AV), carbonyl value (COV), TBA value, fatty acid composition and color intensity of soybean oil during frying at
. It was found that the AV, COV and TBA value were significantly decreased as the concentration of silicone oil increased from 0 to 5 ppm in soybean oil after frying for 7 hours. The color intensity was also decreased by 26% of color of 7 hours-heated soybean oil without silicone oil addition. Little changes in fatty arid composition was measured between the samples after 7 hours frying. From the overall result of this study, addition of silicone oil by 1 ppm was recommended for effective reduction of rancidity development of soybean oil ing frying.