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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 23, Issue 6 - Dec 1991
Volume 23, Issue 5 - Oct 1991
Volume 23, Issue 4 - Aug 1991
Volume 23, Issue 3 - Jun 1991
Volume 23, Issue 2 - Apr 1991
Volume 23, Issue 1 - Feb 1991
Selecting the target year
Effect of Combined Salts Addition on Physical and Sensory Properties of Kimchi
Ku, Kyung-Hyung ; Kang, Kun-Og ; Chang, Young-Sang ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 123~128
Addition of two different salt mixtures of sodium phosphates, Ca-EDTA,
and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at
. The salt mixtures were added into half fermented kimchi with the concentration range of
. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of
Volatile Components of Perillae folium
Jang, Hee-Jin ; Park, Jun-Young ; Kim, Yong-Tae ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 129~132
The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.
The Influence of Pre- and Post-harvest Factors on the Shelf-life and Quality of Leaf Lettuce
Yang, Yong-Joon ; Park, Kuen-Woo ; Jeong, Jin-Cheol ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 133~140
Weight-loss, general-appearante, yellowing, and compositions such as chlorophyll, carotenoid, vitamin C and nitrate, were studied to investigate the influence of pre-(cultivar and growing season) and post-(low-temperature and high-density polyethylene film packaging) harvest factors on the shelf-life and quality of leaf lettuce(Lactuca sativa L). Weight-loss was reduced by the treatment of high-density polyethylene film packaging, and more at
. Leaf-lettuce grown in Winter lost less fresh weight than that grown in Autumn. In experiment on difference between cultivars, the reduction of weight-loss in 'Cheongchima' lettuce was somewhat significant than that in 'Jeokchukmyeon' lettuce. The tendency of changes in general appearance was similar to that of weight-loss. The yellowing of leaf lettuce during the storage was caused by chlorophyll degradation. Vitamin C content before the storage was 128.0 mg/100 g FW. in lettuce grown in Winter, 123.8 mg/100g FW. in that grown in Autumn, and more 'Cheongchima' lettuce than 'Jeokchukmyeon' lettuce. In all treatment, vitamin C content decreased rapidly, and this tendency was more obvious at
. The nitrate content of 'Jeokchukmyeon' was 3812.6 ppm and that of 'Cheongchima' was 2855.6 ppm before the storage. Nitrate content decreased more at
during the storage.
Volatile Flavor Components of Korean Ginger(Zingiber officinale Roscoe)
Kim, Jeong-Sook ; Koh, Moo-Seok ; Kim, Young-Hoi ; Kim, Myung-Kon ; Hong, Jai-Sik ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 141~149
The essential oils of the two cultivars of Korean ginger were isolated by simultaneous steam distillation and extraction method. Then the essential oils were fractionated into one hydrocarbon fraction and two oxygented hydrocarbon fractions by using silica gel column chromatography. The composition of the resulting oils were investigated by GC-MS spectrometry. The volatile oil contents of the two fresh cultivars were 0.32%(wb) and consisted of 68.1% hydrocarbon and 31.9% oxygenated hydrocarbons. Out of 101 characterized compounds, 54 were identified by comparing GC retentions and mass spectral data with authentic samples and 47 were tentatively identified according to mass spectral data only. The major compounds of hydrocarbon fraction were camphene,
, and of oxygenated hydrocarbon fractions were 1,8-cineol, neral, geranial, geranyl acetate, citronellol, geraniol and
. Comparing the yield and composition of Korean ginger oil with those from other origins reported, Korean ginger oils showed good yields of oil, whilst those contained higher amounts of sesquiterpene hydrocarbons.
The Effect of Glucono delta Lactone, Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage
Shin, Heuyn-Kil ; Jin, Young-Ku ; Lee, Young-Jin ; Park, Woo-Moon ; Kim, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 150~156
This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p>0.01). Lactobacillus plantarum as starter culture were inoculated at the level of
. When GdL was not added, the amount of production of enterotoxin in the group with and without the starter culture were 40 and 80 ng/10g, respectively. With the addition of 0.5%, GdL, the maximum amount of enterotoxin produced in the group with and without starter culture were 30 and 50 ng/10g. These results showed the inhibiting effect of starter culture in the production of enterotoxin. When the amount of enterotoxin production was compared with the addition of 2.7 and 1.7% NaCl, the production of enterotoxin was higher at 2.7% NaCl level.
Prediction Equations for Internal Temperature and Yields of Chicken Patties During Deep Fat Frying
Yi, Young-Hyoun ; Chen, T.C. ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 157~160
Copper constantan thermocouples connecting to a recording potentiometer were inserted at the center of the patties and the samples were fried. In general, the internal temperature of the patty samples increased approximately
after the samples were removed from the fryer. The desired internal temperature and maximum internal end-point temperature, at different frying temperatures, can be obtained by adjusting the frying time. The yields of the patties decreased as maximum internal end-point temperature increased or as frying time increased. The internal temperature and maximum internal end-point temperature of the patty samples at three frying temperatures were predicted using polynominal regression of a third-order model with one independent variable, frying time. Polynominal regression of a second-order model with maximum internal end-point temperature as the independent variable was used to predict frying yields at three frying temperatures.
Isolation and Characterization of Biopolymer Producing Alkali-Tolerant Bacterial Strain
Lee, Shin-Young ; Lee, Beom-Su ; Shin, Weon-Chul ; Kwon, Ik-Boo ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 161~166
For the production of useful products from microorganism, a bacterial strain producing the biopolymer was isolated from soil. The bacteriological characteristics of the strain were examined and some chemical properties of the biopolymer produced were investigated. The bacterial strain was identified as an alkali-tolerant Bacillus sp. The results of chemical composition, various color reactions and I.R. spectrum revealed that the biopolymer contained high protein content, low amino sugar and no uronic acid. However, the biopolymer was precipitated by treating with cetylpiridinium chloride and was found to be acidic.
Optimization of Biopolymer Production from Alkali-Tolerant Bacillus sp.
Lee, Shin-Young ; Lee, Beom-Su ; Lee, Keun-Eok ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 167~174
Cultural conditions for the biopolymer production by an alkali tolerant Bacillus sp. isolated from soil were investigated and determination of optimal conditions was carried out by response surface method. The maximal production of biopolymer was obtained after cultivation at
for 36hrs in the mixture of 8% soluble starch, 0.75% yeast extract, 0.1%
adjusted to pH 10. Under these conditions, about 44 g/l of biopolymer were produced. From the results of response surface analysis, optimal condition for the production of biopolymer were obtained at stationary point with 15.16 of C/N ratio,
of temperature and 9.50 of pH. On the basis of these conditions, it was estimated that 66.84 g/l of the biopolymer could be produced.
Physicochemical Properties of Hydroxypropylated Corn Starches
Yook, Cheol ; Pek, Un-Hua ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 175~182
Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than
decreased whereas molecules ranging from
increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.
Effect of Enzyme and Inorganic Salts Addition and Heat Treatment on kimchi Fermentation
Kang, Kun-Og ; Ku, Kyung-Hyung ; Lee, Hyung-Jae ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 183~187
The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at
. It was found that microwave heat treatment on brined chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and
were significantly effective for reduction of kimchi fermentation rate by two to three folds.
Addition of Salts and Their Mixtures for Improvement of Storage Stability of Kimchi
Kim, Woo-Jung ; Kang, Kun-Og ; Kyung, Kyu-Hang ; Shin, Jae-Ik ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 188~191
A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of
. The salts mixtures added were sodium phosphates mixture(CA-A), addition of
, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was
. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CA-A. The mixture of CA-C could extend the time of holding pH
by approximately 6 times at
when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.
Effects of Salt and Alkaline Reagent on Rheological Properties of Instant Noodle Flour Differing in Protein Content
Chung, Gu-Sik ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 192~199
The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of
in the presence or absence of salt and alkaline reagent (an equal mixture of
) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.
Screening of Natural Antimicrobial Plant Extract on Food Spoilage Microorganisms
Lee, Byung-Wan ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 200~204
Certain parts of 36 kinds of plant were extracted by 75% ethanol and water. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Bacillus subtilis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pseudomonas fluorescens, Bacillus cereus and Saccharomyces cerevisiae. The ethanol extract of amur cork was shown inhibitory effect on all 6 species of the microorganisms tested. Chinese pepper, sesame cake, gromwell and oak were on 5 species except S. cerevisiae or P. fluorescens and bamboo leaves, lycopi herba, paulownia and rigida were on 4 species. In general amur cork exhibited the strongest inhibition with a few exceptions on certain species. By disc diffusion method, the ethanol extract of leaf mustard showed the highest inhibition effect on B. subtilis, amur cork on L.plantarum, L. mesenteroides and B. cereus, and amur cork and gallnut on P. fluorescens. Mostly the ethanol extracts in comparison with water extracts showed higher inhibition in most of plants but a few exhibited higher in water extracts.
Antimicrobial Effect of Some Plant Extracts and Their Fractionates for Food Spoilage Microorganisms
Lee, Byung-Wan ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 205~211
Ethanol extracts of amur cork, elm root, plantain and dandelion which are edible and can be mass produced at farm were examined their inhibitory activity against food spoilage microorganisms at their concentrations and the extracts were fractionated by some solvents with checking effective fractionate. Above
of the extracts inhibited completely the test microorganisms with a few exception. One thousand ppm of amur cork exract inhibited B. cereus completely. L. mesenteroides by 500 ppm of amur cork and 2000 ppm of elm root and plantain showed a pretty good inhibition. The extracts which showed good inhibition to the test microorganisms were fractionated with chroloform, ethylacetate, butanol and water in order and the fractionates of butanol and chroloform showed comparetively higher inhibition than others generally. Inhibition rate of each fractionate were as follows ; B. cereus was inhibited completely at 500 ppm of chroloform fraction, and 1000 ppm of ethyl acetate and butanol and L. mesenteroides was 500 ppm of butanol fraction. P. fluorescens was inhibited partly by 500 ppm of butanol and ethyl acetate fraction.
Studies on Mechanization of Yukwa Making
Shin, Dong-Hwa ; Choi, Ung ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 212~216
Whipping and bandaekee making process were known to a bottle neck for yukwa(deep-fat fried waxy rice snack) making process. For mechanization of the process, a machine was designed and manufactured with conveyer. Some functions of the machine were compared. The continuous whipping and bandaekee making machine was developed by modification of chopper. The chopper was substituted with specially designed plates and die. The newly designed plates were suitable for continuous whipping of dough and making bandaekee without showing any quality different at the final stage. The width and thickness of bandaekee could be controlled by speed of conveyer. The proper conveyer speed was 87.3 mm/sec when amount of extrudate of dough was 221.8 g/sec (MW 51%) from chopper. A shape of knife and plate among components of chopper was not seriously influenced on whipping effect. Expectable thickness of bandaekee for good quality was
. The number of passing through the chopper was not effected on yukwa quality·but no whipping showed bulky volume with too soft texture.
Diffused Quantity Prediction Model and Diffusion Coefficient of Gel Food in the Mass Transfer Process
Lee, Won-Young ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 217~223
A capillary method was used to evaluate the properties of mass transfer process and diffusion coefficients in the gel food. Amaranth dye was selected as a diffusant material to visualize the degree of diffusion procedure easily. After contacting cylinder containing agar gel with amaramth dye solution for some hours, the gel was cut to five segments by 0.5 cm in length. The diffusant concentration from the segments were measured by the spectrophotometer at 523 nm. Prediction models for the diffused quantities in gel food were established by the regression program of SPSS package program. Generally, diffusion coefficient can be calculated by Fick's second law, however, it will be determined by using numerical analysis method more easily. Finally the diffusion coefficients in this research were calculated by arithmetic mean of the measured values. As raising gel agent concentration, the mean diffusion coefficient tended to decrease because the obstruction effect came to become significant.
Effect of Linoleate Hydroperoxide on Pepsin Activity
Choi, Kap-Seong ; Kim, Ze-Uook ; Moon, Tae-Wha ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 224~228
The effect of linoleate hydroperoxides(LAHPO) on pepsin activity was investigated. The activity of pepsin was largely decreased by LAHPO at various temperatures and pH. The inactivation of pepsin seems to be the radicals in the system because ascorbate and metal ions enhanced the inactivation of enzyme by LAHPO. It was shown by SDS-PAGE that LAHPO caused scission of the enzyme in the model system.
Studies on the Textural Quality Improvement of French-Fried Potato Produced with Korean Potato Varieties
Lee, Young-Chun ; Ha, Yean-Chul ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 229~234
Attempts were made to improve the textural quality of French-fried potato produced with S potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at
for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at
for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5% HPMC solution at
for 2 minutes prior to frying.
Product Characteristics as Factors of Process Parameters in Starch Phosphates Preparation by Twin-screw Extruder
Kim, Chong-Tai ; Kim, Dong-Chul ; Kim, Chul-Jin ; Kim, Hae-Sung ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 235~240
Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of
, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.
Effect of Dextrin on Sorption Characteristics and Quality of Vacuum Frying Dried Carrot
Rhee, Chul ; Cho, Seung-Yong ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 241~247
The objective of this experiment was to study the effect of dextrin on vacuum frying dried carrots. The concentrations of dextrin solution were 0%, 10%, 20%, 30% and the criteria for quality evaluation were sorption characteristics, rehydration power, color and crispness differences. The sorption characteristics were evaluated by Peleg's equation. Rehydration, color and crispness were determined by rehydration percentage, colorimetry and sensory evaluation, respectively. The dextrin pretreatment of carrot resulted in the reduction of adsorption rate and the equilibrium moisture content of dried carrot at various range of relative humidities, and the adsorption rate of samples pretreated with aqueous dextrin solution at different temperatures(
) were in the following decreasing order : control>10% dextrin>20% dextrin>30% dextrin. As the concentration of dextrin solution and ambient temperature increased, BET monomolecular layer moisture content decreased significantly. In addition, as the concentration of dextrin solution increased, the crispness intensity increased and the color of sample treated with 20% dextrin solution was similar to that of raw carrot.
Studies on the Qualities and Storability of Soybean Oil-Added Milled Rice
Lee, Boung-Young ; Kim, Young-Bei ; Son, Jong-Rok ; Yoon, In-Wha ; Han, Pan-Ju ; Min, Young-Kyoo ;
Korean Journal of Food Science and Technology, volume 23, issue 2, 1991, Pages 248~250
This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of
in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.