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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 20, Issue 6 - Dec 1988
Volume 20, Issue 5 - Oct 1988
Volume 20, Issue 4 - Aug 1988
Volume 20, Issue 3 - Jun 1988
Volume 20, Issue 2 - Apr 1988
Volume 20, Issue 1 - Feb 1988
Selecting the target year
Changes in Amines, Formaldehydes and Fat Distribution during Gulbi Processing
Min, Ok-Rae ; Shin, Mal-Shick ; Jhon, Deok-Young ; Hong, Youn-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 125~132
Gulbis were made of raw Pseudosciaena manchurica by different salting methods and drying conditions. During the Gulbi processing, the contents of trimethylamine(TMA), dimethylamine(DMA) and formaldehyde(FA) were chemically analyzed and the distribution of fat was microscopically observed. The contents of TMA, DMA and FA in raw sample were 0.9mg, 3.19mg and 0.19mg per 100g, respectively. The TMA contents in Gulbi were rapidly increased to 24.82-76.32mg during drying, while the DMA contents in Gulbi were slowly increased and FA contents in Gulbi remained nearly unchanged. These changes were not influenced by the kinds of salt and salting methods. The formation rates of TMA and DMA were twice faster dried by the controlled condition than the natural condition. The fat in muscle moved to the skin layer through connective tissue with the laps of drying time. The extent of fat shifting was smaller salted by purified salt than by bay salt. The muscle tissue of Gulbi dried by the controlled condition had clearer spaces between white muscles than that of the natural condition. The muscle tissue of Gulbi salted with purified salt exsisted orderly, while the sample salted with bay salt was clumped.
Modeling for the Prediction of Liquid Food Density
Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 133~139
For the development of a general mathermatical model to predict the density of liquid foods based on temperature and composition of each major component, the major components of liquid foods considered in this study were water, protein, fat, carbohydrate, fiber and ash. These samples were subdivided into sixteen pure components. The density of each sample was measured by a volumetric pycnometer at the temperature range of
for three different solid content suspensions, The density values of pure component solids were calculated from the assumed model at given temperature, using the experimental values of three different solid content suspensions with known water fraction and density model of water. Using these calculated density data at the temperature range of
, the coefficients of ther density model for each pure component were determined by the OPT Subroutine Program. The density model developed in this study can be used to predict the density values of liquid foods at given temperature and composition.
Pysicochemical and Bacteriological Properties of Yogurt made by Single or Mixed Cultures of L. bulgaricus and S. thermophilus
Lee, Shin-Ho ; Koo, Young-Jo ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 140~147
The pysicochemical and bacteriological properties of yogurts made by single or mixed cultures of L. bulgaricus FRI025 and S. thermophilus CHI were investigated. L. bulgaricus FRI025 which was isolated from raw milk was selected as starter culture among 22 strains of lactic culture by measuring viscosity, flavor, growth and acid production ability. The acid production and number of viable cell were increased by using L. bulgaricus FRI025 and S. thermophilus CHI together in ratio of apporximately 1:1. The pH, titratable acidity, viable cell number and viscosity of yogurt were 4.08, 1.14%,
and 2100 cp after 9 hours incubation at
, respectively. The pH and viable cell number were decreased on the other hand titratable acidity and viscosity were increased after 7 days of storage at
. The changes of quality did not show significantly after storage. The selected starter was much higher than commercial yogurt starter in the acid production and growth of starter. The yogurt nanufactured with selected starter was better than with commercial yogurt in sensory evalution such as taste, texture, flavor and overall acceptability.
Measurement of Viscoelastic Properties of Heat Denatured Gluten Network
Hong, Sung-Hie ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 148~156
A method for the measurement of viscoelastic properties of heat denatured gluten network was developed in order to evaluate the noodle making quality of wheat flour. The stress relaxation of elongated heat denatured gluten network could be expressed by 6-element generallized Maxwell model. The tensile force of heat denatured gluten network increased by the heating time. The elastcity and viscosity of the first exponential term which covers 70-74% of the total relaxation increased as cooking time was extended up to 1q min. The addition of gluten network strengthening agent, potassium bromate, at 1000ppm level reduced the elasticity and viscosity, while weakening agent, L-cystein, increased them. The relaxation time decreased after 11 min of cooking in both cases. The elasticity and viscosity of heat denatured gluten were affected differently by the concentration of added urea.
Formation of Volatile Compounds from Maillard Reaction of D-Glucose with DL-Alanine in Propylene Glycol Solution
Kim, Young-Hoi ; Kim, Ok-Chan ; Lee, Jung-Il ; Yang, Kwang-Ku ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 157~163
The volatile compounds produced from the browning reaction of 0.5M DL-alanine and 0.5M D-glucose mixture using propylene glycol as a reaction medium were analysed by gas chromatography and gas chromatography-mass spectrometry and effects of temperature(
) and time(20min, 2hours) on the formation of volatile compounds were investigated. Browning reaction were rapidly increased as the reaction temperature and time increased. From methylene chloride extracts, twenty six compounds, including 7 alkyl pyrazines. 4 pyrroles, 3 furans, 1 furanone and 11 miscellaneous compounds were identified. The relative amounts of pyrazines, pyrroles and furans were markedly increased as reaction temperature and time increased. The results showed that caramel-like and burnt sugar-like aroma produced by alanine -glucose reaction must be mainly comprised of nitrogeneous heterocyclic such as pyrazines, pyrroles and oxygen heterocyclic compounds such as 2-hydroxy-3-methyl-2-cyclopenten-1-one and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.
Protoplast Fusion between Zygosaccharomyces rouxii and Saccharomyces cerevisiae Selected from Soy Sauce Mash
Lee, Byeong-Ho ; Ryu, Beung-Ho ; Choi, Sung-Hee ; Kim, Kwang-Hyean ; Kim, Hae-Sung ; Chae, Young-Zu ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 164~169
Protoplast susion between Zygosaccharmoyces rouxii M-12 and Saccharimyces cerevusuare M-43 were investigated for breeding of a new brewing yeat strain for soy sauce. Auxotrophic mutants of Zygosaccharomyces rouxii ZRM-83 (
) and Saccharomyces cerevisiae SCM-46 (
) were selected by treatment of 3.0% ethylmethane sulfonate and nutritional complementary method. Protoplast of both strains were more effective by treatment of 0.05mg/ml zymolase 20T for 60min. Fusion effeciency was much higher by treatment of 30% PEG 6,000 for 30min and fusion frequencies were
. These fusants originated from two protoplasts had properties of big cell size and much DNA content.
Some Physicochemical Properties of Bovine Colostral Casein Micelles
Lee, Chul-Won ; Kim, Young-Kyo ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 170~175
This experiment was carried out to study the properties of casein micelles obtained from colostral skim milk. As lactation was progressed from parturition until 240h after calving, the content of total protein decreased while the proportion of casein to whey protein increased. Fractionaltion according to the site of casein micelle was done by ultracentrifugation at 100,000 x g for 10 minutes(pellet 1), 30 minutes(pellet 2) and 60 mintes(pellet 3) and the serum casein was prepared by acid precipitation of final supernatant at pH 4.6. During the lactation period, the relative amount of pellet 1(large size) decreased, that of pellet 2(middle size) maintained nearly constant level except for pllet from parturition, that of pellet 3(small size) increased, and the serum casein showed almost constant level. The relative amounts of
in the pellets decreased and that of x-casein increased markedly with decreasing micelle size, but the relative amounts of
(f 29-209), (f 106-209) and (f 108-209) showed little change. The composition of the serum casein was different from that of the skim milk casein.
Volatile Flavor Components in Chinese Quince Fruits, Chaenomeles sinensis koehne
Chung, Tae-Young ; Cho, Dae-Sun ; Song, Jae-Chul ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 176~187
Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.
Study on the Chemical Change of General Composition, Fatty Acids and Minerals of Rapeseed during Germination
Kim, In-Sook ; Kwon, Tae-Bong ; Oh, Sung-Ki ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 188~193
The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed (Brassica napus L.) was germinated at
for 120 hours, and the compositional changes of fatty acids and minerals were determined in every 24 hours during germination. Repeseed slightly decreased it's fat content during germination, whereas it showed a tendency to increase protein content. The contents of oleic, erucic, linoleic, linolenic, stearic, palmitic and arachidic acids in rapeseed before germination were found to be 24.6, 15.5, 10.6, 9.5, 1.0, 2.4 and 5.3% respectively. They were gradually decreased until 96 hours and showed a slight increase in 120 hours during germination. However, there was no significant difference in the variation of fatty acids composition in rapeseed during gemination. The content of minerals-phosphorous, calcium, magnesium, zinc, manganese, copper and iron-in rapeseed before germination were 6367, 3068, 2667, 80.3, 26.5, 15.9, and 94.4 ppm respectively and sodium was detected in trace. The mineral contents in rapeseed were gradually decreased in the early period of germination, but showed a slight increase in 120 hours.
Study on the Compositional Change of Free Sugars and Glucosinolates of Rapeseed during Germination
Kim, In-Sook ; Kwon, Tae-Bong ; Oh, Sung-Ki ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 194~199
The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at
for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.
Studies on Cold Resistance of Garlic Bulbs at Subzero Temperature
Park, Moo-Hyun ; Kim, Jun-Pyong ; Shin, Dong-Bin ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 200~204
Cryoprotectivity of garlic bulb caused by the freezing point depression was studied to establish the possibility of preserving the garlic at subzero temperature. Freezing point of fresh garlic tissue showed almost consistency, ranged from
regardless of the cultivation area. However, the freezing point was varied with the postharvest treatment and storage conditions, so that freezing point of fresh garlic was
after 5 months of storage and that of dead tissue was
. Freezing lethality of fresh garlic bulb preserved at -4, -6.5 and
were 0, 10 and 70%, respectively. From these results, it was concluded that critical lethal temperature might be
. The respiration rate of garlic bulb decreased with lowering the storage temperature down to
value was 2 at the temperature range of
, 3 at
and 1.2 at
. In conclusion, optimal temperature for garlic storage was
when considering the cryoprotectivity of garlic bulb at subzero temperature.
Physico-Chemical Characteristics of Components and Their Effects on Freezing Point Depression of Garlic Bulbs
Park, Moo-Hyun ; Kim, Jun-Pyong ; Kwon, Dong-Jin ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 205~212
The effect of physicochemical characteristics on the freezing point depression of garlic bulb was studied to examine the reasons of cryoprotectivity in garlic bulb stored at subzero temperature. The composition of fresh garlic was characterized by having high soluble solids(
Brix; 90% on dry basis), comparing with
Brix in case of other fruits and vegetables. Soluble solids were composed of 70% sugars, 20% protein, and 10% insoluble solids(including 3% of ash, 3% of crude fiber, and 4% of fat). The main component of sugars in garlic was fructosan with 1-29 degree of polymerization(D.P) and the fructosan of 4-5 D.P was over 50% of total fructosan. Freezing point of garlic bulb, which is a parameter of cryoprotectivity, was depressed as the concentration of soluble solids increased, and as the D.P value decreased in the same concentration of soluble solids.
Studies on the Optimal Conditions for the Storage of Fresh Garlic Bulbs
Park, Moo-Hyun ; Kim, Jun-Pyong ; Shin, Dong-Hwan ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 213~217
To investigate the optimal conditions for the storage of fresh garlic bulbs, garlic was stored at the different temperature, relative humidity and moisture content. From the standpoint of weight loss and sprouting ratio of garlic bulbs, the optimal temperature for storage was
. No significant changes in quality of garlic bulbs occurred even after 10 months of storage, when preserving the completely predried sample at
. However, freezing injury was observed in sample with incomplete drying or without predrying. From these results, The optimal condition for long term storage of fresh garlic was concluded to preserve at
after complete predrying.
Studies on Thermophilic Flat-sour Bacteria in Soymilk: Isolation, Indentification and Determination of Heat Resistance
Chung, Je-Bong ; Lee, Kyun-Hee ; Sohn, Heon-Soo ; Kim, Suk-Min ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 218~224
For the optimization of thermal processing conditions in soymilk process, 4 strains of thermoresistant flat-sour bacteria were isolated from soymilk. The isolates were aerobic spore-forming rods, and grew at
. Based on the morphological and physiological properties, all of the isolated strains were identified as Bacillus stearothermophilus. The heat resistance of spores of 3 isolates and Bacillus stearothermophillus ATCC 12980 as a reference was determined in soymilk(pH 7.0) and pH 7.0 buffer solution. For each of the spores studied, linear regression equations with standard error were presented for the thermal destruction at 110, 115, 121, and
. It was not obvious that the components of soy milk increased the heat resistance of spores. Between the strains studied, variability was noted in the D values at the different temperature, and no one strain was consistently the most heat resistant at all the given temperatures. The average D value for the 4 strains was 77.27, 20.20, 2.76 and 1.39 min at 110, 115, 121 and
, respectively, and the average z value was
A Comparison of Emulsion Stability as Affected by Egg Yolk Ratio in Mayonnaise Preparation
Cha, Ga-Seong ; Kim, Jae-Wook ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 225~230
Emulsion stability, viscosity, and oil particle size of mayonnaise, prepared at various egg yolk contents, were investigated. With increasing of the egg yolk ratio, emulsion stability became stronger, viscosity became higher, and oil particle size became smaller. Freezing stability of mayonnaise containing below 6.5% egg yolk was reduced significantly. Referring to vibration separation, it was observed that stability of mayonnaise containing 2% and 3.5% egg yolk was very low and containing over 5% egg yolk was stable relatively. Viscosity of mayonnaise, stored at
, was reduced significantly during first 24hrs. and then levelled off. Oil particle size of mayonnaise, stored at
, became larger with increasing the storage time and the tendency to change was apparent in the sample containing below 6.5% egg yolk.
Effect of Garlic Concentrations on Growth of Microorganisms during Kimchi Fermentation
Cho, Nam-Chul ; Jhon, Deok-Young ; Shin, Mal-Shik ; Hong, Youn-Ho ; Lim, Hyun-Sook ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 231~235
Population changes of aerobic bacteria, yeasts, and lactic acid bacteria ware investigated during the fermentation of Kimchis containing 0, 1, 2, 4, and 6% garlic at
. The numbers of aerobic bacteria increased during the first 2 days and decreased thereafter. The higher the garlic concentration of the Kimchis was, the smaller the increase of the aerobic bacterial population was during the initial periods of the fermentations. Garlic concentrations that showed the largest population difference between them after 2-days fermentation were 1% and 2%. The population of lactic acid bacteria also increased only during the first 2 days and was held thereafter. Lactic acid bacterial population increased more at higher garlic concentrations during the initial period of the fermentations and major microorganisms contributed to the increase were Lactobacillus brevis and low acid-producing lactbacilli. Changes of yeasts at the different garlic concentrations during the fermentations were not apparent.
Effect of Fatty Acid Compositions by Monoglyceride on Rheological Properties of Ice Cream
Cho, Young-Koo ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 236~244
The characteristics of ice cream, such as type-keeping viscosity, turbidity and stability of emulsion, were studied with the different composition of fatty acid of monoglyceride. The effect of saturated fatty acid of monoglycerides such as monolaurin, monomyristin, monopalmitin and monostearin on the characteristics of ice cream did not show any difference. The unsaturated fatty acid of monoglycerides, however, such as monocaprin and monoolein, was drastically enhanced the viscosity and easily happened the overrun of ice cream mixture which were resulted in the condensation of the fat droplet. Also the condensed fat droplet had the sterical network-structure. When the ratio of monostearin and monoolein becomed about 30:70, especially, it was confirmed the curdling of fat sphere increase to a maximun so that type-keeping and heat stability of ice cream were improved.
Immobilization of Thermolysin and Application of the Immobilized Thermolysin to Cheese-making
Yun, Se-Eok ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 245~251
Thermolysin was immobilized on Dowex MWA-1 with 10% glutaraldehyde and incorpo rated into a fluidized-bed continuous coagulation scheme to make Cheddar type cheese. The activity yield of thermolysin was 25%. The immobillized thermolysin was stable at
in the presence of 1/200M calcium ions and the half-life value is 16 days at the temperature. Raw milk alkalified to pH 7.0 was passed through a column of thermolysin beads at
, cultivated with Streptococcus cremoris and allowed to coagulate. A typical milk curd was formed to make Cheddar type cheese, avoiding troublesome microbial contamination successfully during continuous hydrolysis process. During ripening of this cheese for 6 months at
, its ripening ratio and taste were similar to those of cheese prepared by the traditional method.
Effect of Resin Material on Molding Characteristics of Disposable Tray for Korean Food
Park, Hyung-Woo ; Koh, Ha-Young ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 252~255
The molding characteristics, hardness and overall quality of the Korean style disposible food tray made from the low and medium density polystyene sheets were investigated and the results were obtained as follows. The volume difference of 8 sectional trays was 56.4% between the two materials, and that of 5 sectional trays was 41.8%. The more the sectional number of the tray, the larger the volume difference. Medium density polystylene tray had the better solid characteristics and overall acceptance than the low density polystlene tray.
Hydration Properties of Korean Soybeans
Kim, Jong-Goon ; Kim, Woo-Jung ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 256~262
During soaking of 4 varieties of Korean soybeans in water at
, an equilibrium state was reached after 3 hr at
but no equilibrium state was observed at
during soaking for 10 hrs. The moisture gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures, which indicated that the basic mechanism of water absorption was diffusion of water. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at
. The z-value decreased in proportions to the increase of hydration. The z-value to reach 50% hydration was the same in all soybeans.
Fatty Acid Composition and Electrophoretic Patterns of Proteins of Korean Soybeans
Kim, Jong-Goon ; Kim, Sung-Kon ; Lee, Joon-Shik ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 263~271
Fatty acid composition and electrophoretic patterns of protein of Korean soybeans were studied, The protein content showed an inverse relation with the lipid content, The content of lipid types of total lipid was in the order of neutral lipid, glycolipid and phospholipid, Cultivar 102-B had higher content of neutral lipid but lower content of phospholipid compared with others. The main component of neutral lipid was triglyceride followed by sterol. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 85% of total fatty acids. The main fatty acid of neutral lipid, glycolipid and phospholipid were linoleic acid. The polyacrylamide gel electrophoretic pattern of protein showed seven bands. The cultivar 102-B had the highest content of IIS globulin. Sodium-dodecyl sulfate PAG electrophoresis demonstrated that all soybeans had similar composition of subunit.
Kinetics Determination of Quality Changes for the Optimization of Food Dehydration
Lee, Dong-Sun ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 272~279
Kinetics of ascorbic acid destruction and browning were evaluated by the dynamic test using actual drying data in order to apply in the optimization of food dehydration. Radish was chosen as a test material because it has many typical quality characteristics during drying. Radish was dried in the cabinet dryer with being measured in moisture, food temperature, ascorbic acid and browning. Using moisture and temperature history, proposed kinetic model was integrated and parameters of the model were searched by the iteration scheme to show minimum discrepancy between predicted and experimental data. Ascorbic acid destruction and browning were represented by first and zero order reaction respectively. Arrhenius equation was used to describe temperature dependence. Several mathematical functions of moisture dependence were compared in the model simplicity and residual sum of square. Attained kinetic models were analyzed as functions of temperature and moisture. Rate of ascorbic acid destruction was low at high moisture content, increased with moisture decrease to show a maximum at the moisture of
dry solid, and then decreased up to full dryness. Browning rate increased with moisture decrease to show a sharp maximum at
dry solid and decreased with further moisture decrease.
Studies on the Freezing Time Prediction of Foodstuffs by Plank's Equation of Modification
Cheong, Jin-Woo ; Kong, Jai-Yul ;
Korean Journal of Food Science and Technology, volume 20, issue 2, 1988, Pages 280~286
Freezing is becoming incressingly important in the food industry as a means of food preservation since the turn of the century. For quality, processing and economic reasons, it is important to predict the freezing time for foods. A number of models have been proposed to predict freezing time. However, most analytical freezing time prediction techniques apply only to specific freezing conditions. Therefore, it is necessary to develop an improved analytical method for freezing time prediction under various conditions. The objectives of this study, by reviewing previous experimental data obtained by uncertain freezing condition and thermo-physical data, were to develop simple and accurate analytical method for prediction freezing time, and to obtain the freezing time of various foodstuffs by still air freezing and immersion freezing method. The result of this study showed that the proposed method offered better results than the other complex method compared.