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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 22, Issue 7 - Dec 1990
Volume 22, Issue 6 - Nov 1990
Volume 22, Issue 5 - Oct 1990
Volume 22, Issue 4 - Aug 1990
Volume 22, Issue 3 - Jun 1990
Volume 22, Issue 2 - Apr 1990
Volume 22, Issue 1 - Feb 1990
Selecting the target year
Mass Transfer and Optimum Processing Conditions for Osmotic Conditions of Potatoes prior to Air Dehydration
Kim, Myung-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 497~502
The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution
) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were
of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.
Lipid Degradation of Beef Stew with and without Vegetables
Han, Myung-J. ; Melton, Sharon L. ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 503~508
Stews were prepared by 2 processes and 4 treatments, and stored for 3 different storage periods. The two processes were beef cooked in a stew and stored in a polyethylene container at
and in a barrier bag at
. The four treatments were beef cooked alone (T1), with onions (T2), with carrots (T3) and with onions and carrots (T4). Stews in P1 were stored for 0, 2 and 4 days and stews in P2 were stored for 0, 2 and 4weeks. Cooking decreased the cephalin content by 39%. the lecithin content by 21% and most of the prolipid fatty acid concentrations as well as the fatty aldehyde levels in the phospholipids of beef from stew. Process or storage did not significantly affect the level of either phospholipids. however cooking beef with carrots seemed to exhibit some protection against hydrolysis of cephalin. P1 stews had a higher TBA-value (p<0.05) than P2 stews, and the TBA-value of P1 stews increased linearly during 4 days storage. The TBA-value was not affected (p<0.05) by treatment for any of the stews and did not change significantly during 4 weeks storage in P2 stews.
Browning end Color Characteristics in Mushrooms (Agaricus bisporus) As Influenced by ionizing Energy
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 509~513
Browning and color characteristics of stored mushrooms (Agaricus bisporus)following ionizing irradiation were investigated in connection with quality deterioration. The phenolic compounds of stored mushrooms showed a gradual decreasing tendency, while extractable browning pigments apparently rose from around 3days of storage under the conditions of
RH and packaging with a corrugated paper box wrapped up in PE.
at 2 to 3 kGy resulted in a significant reduction of their changes. Immediately after treatment, irradiated mushrooms were more discolored, i.e. a lower Hunter L value and higher Hunter a and b values than control. However, the subsequent storage for 15 days resulted in a preventive influence of ionizing energy on mushroom discoloration. This beneficial effect of ionizing energy was somewhat higher in the pilei than in the stipes of mushrooms and was found to increase lineally with increasing doses up to 3 kGy.
Monitoring of Volatile Flavor Components and Amino Acids in Fresh Mushrooms (Agaricus bisporus) Associated with Shelf-Life Extension
Kwon, Joong-Ho ; Byun, Myung-Woo ; Yoon, Hyung-Sik ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 514~519
Some chemical constituents were monitored to evaluate the biochemical and nutritional aspects of
mushrooms associated with shelf-life extension. Volatile components identified by GC and GC-MS were composed primarily of 1-octen-3-ol(68%)). benzaldehyde(13%), 3-octanone(8%), benzyl alcohol(5%), 3-octanol(2%)). 1-octen-3one(1%). etc. Treatment with 2kGy-irradiation and subsequent storage for 17 days at
RH resulted in appreciable changes In their contents. even though negligible changes were observed in GC patterns between the nonirradiated and 2 kGy-irradiated samples. Most of the amino acids were resistant to ionizing energy of 2 kGy, while sulfur-containing free amino acids were affected significantly by
Selective Enrichment of EPA end DHA by Adduct Formation of Folly Acids of Fish Oil and Urea
Han, Dae-Seok ; Ahn, Byung-Hak ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 520~525
A modified method of urea adduct formation, in which water and organic solvent were used as the wetting agent and the reaction medium. respectively, is suggested to obviate methanolysis and to ease recovery in the separation of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish oil. With the new method the fraction in which the total content of EPA. DHA and their precursors is more than 80% could be obtained. Although the total content of precursors in the concentrate was hardly affected by the kind of the wetting agent or the organic solvent, the content of EPA and DHA varied significantly depending on the organic solvent. This finding made it possible to selectively enrich the desired components. After DHA-enriched fraction (I)HA is 50%) was obtained by using pentane, EPA-enriched fraction ( EPA is 53%)) could be obtained from the residue of DHA-enriched fraction by using heptane.
Studies on the Free Fatty Acids of Domestic Butter
Song, Geun-Seoup ; Kwon, Yong-Ju ; Yang, Hee-Cheon ; Lee, Tae-Kyoo ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 526~529
Free fatty acids of two brands of domestic butter were isolated directly by a modified silicic acid column chromatography, and were analyzed by gas liquid chromatography.
were the predominant components (52.83% in brand A and 47.50% in brand B), followed by
FFA (29.39% in brand A and 30.52% in brand B) and
FFA (11.85% in brand A and 13.76% in brand B). The other FFA were present as minor components (0.29-3.87%). Concentrations of four FFA
FFA which would be expected to contribute strongly to hydrolytic rancidity off-flavors were below individual threshold level, except
(56 ppm) in butter B.
Effect of Cooking on Moisture Sorption Properties of Corn
Mario, Carranza ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 530~532
The moisture sorption behaviors of dry corn(DC). dry-corn (DCC) and soaked-rooked corn(SCC) at
were analyzed. The corn was soaked in water at
for 8hr. The cooking times for DCC and SCC were 30 and 20min. respectively, at
. Desorption occurred for DC and DCC at RH below 23% and SCC at RH below 33% during storage. Moldiness was observed in all samples at RH 97%, after 192hr for DC and 288 hr for both DCC and SCC. At the same water activity. SCC sample had the highest moisture content, followed by DC. The SCC sample had the highest monolaver value and sorption heat. Stability isotherms indicated that DC and SCC had better storability than DCC.
Effects of Aeration Rates and Rheological Properties of Fermentation Broth on Pullulan Fermentation
Shin, Yong-Chul ; Han, Jong-Kwon ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 533~538
In polysaccharide fermentation with Aureobasidium pullulans, the aeration effects on the production of polysaccharide and the rheological properties of fermentation broth were studied. The increase of the aeration rates from 0.5 to 2.0vvm at 500 rpm yielded the maximum specific production rate of polysaccharide from 0.046 to
, and the maximum specific growth rate of cells from 0.168 to
. The viscosity behavior of fermentation broths at the different aeration rates followed the power-law
. The viscosity attributed by cells was about 10% of the total viscosity of fermentation broth and most of viscosity was attributed by the polysaccharide produced. The relationship between power-law parameters and the concentration of polysaccharide generally satisfied the etㄴrations with the regression coefficient greater than 0.980,
Effect of Mild Heat Treatments Prior to Air Dehydration of Dried Onions Quality
Kim, Myung-Hwan ; Kim, Byung-Yong ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 539~542
The effects of immersion temperature
and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at
of air temperature (O.D.=0.071) were
of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at
Pyruvic acid contents of dried onions at
of air temperature were maximized
of immersion temperature and 12 min of immersion time compared to control
of air dehydration at
Influence of Isolation Method on the Composition of Apricot (Prunus armeniaca var. ansu Max.) Flavor
Kim, Young-Hoi ; Kwag, Jai-Jin ; Kwon, Young-Ju ; Yang, Kwang-Kyu ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 543~548
Volatile components of fresh apricot (Prunus armeniaca var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identified in native pH (3.1) sample, the major components were aliphatic
aldehydes and alcohols, monoterpene alcohols, benzyl alcohol,
alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic
aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool,
, nerol, geraniol, benzyl alcohol,
alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.
Glycosidically Bound Volatile Components in Apricot (Prunus armeniaca var. ansu Max.)
Kim, Young-Hoi ; Kim, Kun-Soo ; Park, Joon-Young ; Kim, Yong-Tae ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 549~554
Glycosidically bound fraction was separated from apricot by Amberlite XAD-2 adsorption and eluted with methanol. Aglycones were liberated from the bound fraction by enzymatic hydrolysis, acid hydrolysis or by means of simultaneous distillation-extraction at pH 3.0. A total of 40 components were identified in three bound volatile fractions. Besides linalool oxide, linalool.
, nerol, geraniol, benzyl alcohol and 2-phenylethyl alcohol, previously reported as glycosidically bound volatiles, the following components were identified for the first time as glycosidically bound volatiles in apricot: 2,6-dimethyl-3,7-octadiene-2,6-diol , 3.7-dimethyl-1,5-octadiene-3,7-diol, (E)- and (Z)-2.6-dimethyl-2,7-octadiene-1,6-diol,
, eugenol, 4-hydroxyethylphenyl acetate and 2,3-dihydrobenzofuran.
Suppression of Undesirable Sulfurous Aromas of Cruciferous Vegetables with Caraway Sulfhydryl Oxidase
Shim, Ki-Hwan ; Lindsay, R.C. ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 555~561
Aromas of sulfur-containing volatiles from two vegetable varieties of Cruciferae Brassica oleracea and the suppression of undesirable sulfurous aromas of cruciferous vegetables by sulfhydryl oxidase of caraway seeds were examined. Aroma components were separated by gas chromatography equipped with a dual flame photometric detector The volatile sulfides produced from cabbage and broccoli varied. in the relative quantities and rates of production. according to the amount of caraway seeds added and incubation time. The amount of methanethiol and dimethyl disulfide in the cabbage and broccoli with caraway seeds was far less than those in the cabbage and broccoli. Removal of methanethiol and dimethyl disulfide was proportional to the amount of caraway seeds added, and was remarkable with 2.5% aqueous slurries of caraway seeds added.
Modified Direct-Sampling GLC Method to Study Warmed-Over Flavor Related Volatiles
Shin-Lee, Seung-Yee ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 562~568
The modified direct GLC method was evaluated for analysis of volatile compounds associated with WOF of cooked meat. This modified method was pertaining to collection of volatiles from the samples that contain quantities of water. The modification was appropriate for the studies of low molecular weight saturated aldehydes (C5-C15), unsaturated aldehydes (C5-C9), and saturated alcohols (C5-C9).
Influence of NaCl and pH on Hydrolysis of Chicken Myofibrillar Proteins by Leukocyte Lysosomal Proteinases
Shinlee, Seung-Yee ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 569~574
The influence of NaCl and pH on degradation of chicken breast muscle myofibrillar proteins by porcine leukocyte lysosomal proteinases was investigated. The degradation reactions were carried out at
for 24hours under different conditions. The degradation of myofibrillar proteins by leukocyte lysosomal enzymes at various pH values was limited to partial hydrolysis. Reactions at higher pH values resulted in lower molecular weight degradation products while reactions at lower pH resulted in higher molecular weight degradation products. When NaCl was added into the reaction mixture, enzyme activities of degradation were increased at all pH values studied, as evidenced by NPN-analysis and SDS-PAGE. More severe degradation was observed with higher salt concentration. The concentration of 0.5M NaCl in the reaction mixture gave more degradation of myosin heavy chain by enzyme than that of 0.1M NaCl.
Study on the Generalization of the Equivalent Point Method for Thermal Evaluation
Rhim, Jong-Whan ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 575~581
The existence of the equivalent point for a thermal processing system was demonstrated using arbitrarily chosen ideal direct heating curves. i.e. isothermal heating curves at
for 10min and at
for 10sec. Under these conditions, G-values and F-values were calculated at various values of Ea- and z-values by applying the Arrhenius and the Bigelow models respectively. The equivalent time and equivalent temperature were determined by both line intersection and linear regression methods. The equivalent points estimated by both the line intersection and the linear regression methods were consistent and their values were the same as the heating time and temperature of the ideal direct heating curves.
Application of the Equivalent Point Method for Estimation of Kinetic Parameters
Rhim, Jong-Whan ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 582~589
A method for application of the equivalent time and temperature point for estimating kinetic parameters was proposed. The feasibility of the method was demonstrated with both theoretical and empirical kinetic data. The theoretical kinetic data were obtained from the arbitrarily chosen time-temperature data for three chemical reactions whose kinetics are well established. The experimental kinetic data were obtained for the acid (0.0005 N HCl) catalyzed hydrolysis of sucrose(2%). The activation energy and the frequency factor determined by the proposed method were
respectively and the results agreed well with those obtained by a different method of kinetic parameter estimation, i.e. the linearly increasing temperature method.
Effect of Peroxidized Lipid on the Protein Isolate and Protease Activity of Rice Bran
Song, Yeong-Ok ; Choi, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 590~595
The destructive effect of peroxidized lipid on the amino acid in protein isolate and the proteolytic activity of protease were studied in the model system of rice bran. The content of amino acids in the protein isolate decreased significantly when they reacted with peroxidized lipid (pov. 1200 meq/kg). Most of amino acids were lost by more than 90% in salt soluble protein isolates when analyzed by the method of enzyme hydrolysis. Formaldehyde reduced the activity most severely among peroxidized products. Formic acid, peroxidized lipid and hydroperoxide were also found to reduce the protease activity. The damaging effect of the secondary products on the protease activity was more serious than that of the primary products of lipid peroxidation. The destruction of amino acids in the total protein and Inhibition of protease activity by the peroxidized lipid were apparent.
Changes in Functional Groups of Protein by Lipid Deterioration in the Biological System of Rice Bran
Song, Yeong-Ok ; Choi, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 22, issue 5, 1990, Pages 596~601
The effects of peroxidized lipid on the protein in the biological system of rice bran was studied by determining the changes in the content of functional groups under two different storage conditions. One stored at controlled atmosphere of
with relative humidity 65% and the other one was exposed to the air of
with relative humidity 70-90%. The lipid peroxidation started after the lipolysis was almost completed. The autoxidation occurred much faster in the bran exposed to the air than that stored in the controlled atmosphere. Substantial changes in the physiochemical characteristics were observed in all of the major functional groups in both of the samples. The content of sulfhydryl and available lysine decrease·1 as lipid peroxidation progressed. Protease activity was lost almost completely. Protein solubility and in vitro digestibility also decreased during storage. The lipid peroxidation and contents of major protein functional groups were significantly correlated (p<0.05) and the correlation coefficients were higher than -0.8, for the both of the sample. peroxidized lipid was found to deteriorate protein in the biological system as well.