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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 4, Issue 4 - Dec 1972
Volume 4, Issue 3 - Sep 1972
Volume 4, Issue 2 - Jun 1972
Volume 4, Issue 1 - Mar 1972
Selecting the target year
Estimation of Nitrogen Content in Brown Rice by Colorimetric Method
Kim, S.K. ; Hue, M.H. ; Lee, C.Y. ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 235~238
A biuret method by Johnson and Craney (1971) was slightly modified and applied to the multiple analysis of nitrogen in brown rice. The results were compared with those by the dye-binding method to see if the former be applicable to the determination of higher nitrogen content in rice. The nitrogen content of rice samples ranged from
. The correlation between biuret absorbance and nitrogen content was highly significant; its correlation coefficient being 0.841. The biuret method, however, showed rather lower correlation coefficient in case of high nitrogen samples.
Effects of Colored Transparent Cellophane Films and Colorless Transparent Cellophane Films Coated Respectively with Pyridine, Benzophenone, and p-Aminobenzoic Acid on the Sunlight Accelerated Oxidation of Edible Soybean Oil
Lee, Yong-Sie ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 239~244
Commercial edible soybean oil was introduced into plastic containers. Colorless transparent (control), red transparent, green transparent cellophane films and, also, colorless transparent cellophane films coated respectively with Cemedine C, Cemedine C containing 10% pyridine, benzophenone, and p-aminobenzoic acid were prepared, and the % transmittance of each film to lights at U.V. and visible regions were measured. The containers were covered with the films and irradiated simultaneously with direct sunlight for 4.5 hours daily. The peroxide values of the oils in the plastic containers were determined at regular intervals. The effects of the Alms on the PV development of the oils were compared with that of the control, i.e., the colorless transparent films.The red and green films showed strong retarding effects ell the PV development. The red films showed a slightly stronger effect than the green ones. The colorless transparent films coated with Cemedine C showed an appreciable retarding effect. The films had absorbed the lights at the U.V. and visible regions considerably. The pyridine and benzophenone coated films lost their retarding effects after 10 and 4 days respectively. The p- aminobenzoic acid coated films showed a considerable retarding effect throughout the experimental period. The films had absorbed the lights strongly .As a whole, the retarding effects of the films on the PV development were, in decreasing order. as follows; Red> Green> p-Aminobenzoic acid coated > Cemedine Ccoated) Control > Pyridine coated > Benz ophenone coated
Relative Effectiveness of BHA and Ascorbic Acid in Retarding the Rancidity Development of Potato Chips Stored in Various Conditions
Kim, Hong-Lyour ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 245~251
In the present study, the relative effectiveness of BHA, ascorbic acid, and BHA+ascorbic acid on the rancidity development of potato chips in various conditions were examined. BHA, ascorbic acid, and their mixture (BHA 0.05%, As. A 0.1%, and BHA 0.05%+As. A 0.1% relative to the weight of the potato chips) were dissolved respectively in 95% ethyl alcohol and incorporated to potato chips in the form of atomized mist. When the potato chips were stored in a dark place at
, BHA was very effective in retarding the rancidity development of the potato chips. Ascorbic acid showed some antioxidant activity, but it was less effective than BHA. When BHA and ascorbic acid were used together, the antioxidant activity of the mixture appeared to be primarily due to BHA. Irradiation of direct sunlight to the potato chips, which were covered with coloress transparent polypropylene films, reduced the antioxidant activity of BHA incorporated to them. Ascorbic acid appeared to lose its antioxidant activity completely under the same condition. BHA retained a considerable degree of antioxidant activity when yellow transparent polypropylene films were used to cover the potato chips. Ascorbic acid, however, kept little antioxidant activity even in this condition.
Production of Single-Cell Protein on Petroleum Hydrocarbon -V. Recovery and Purification of the Yeast Cell and Its Preliminary Animal Feeding Test-
Pyun, Yoo-Ryang ; Kwon, Tai-Wan ; Chee, Kew-Mahn ; Kim, Chun-Su ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 252~258
Methods of separating yeast cells from oil-water-cell emulsion and subsequent purification of the recovered yeast have been studied. In addition, the results of preliminary feeding experiments in which a yeast grown on gas oil was incorporated into chick rations are reported. According to the present study, it appears that the recovery of the yeasts would be easier at pH 9, since the emulsion is relatively more unstable. A class of surface active agent at a concentration of 0.3% was found to facilitate the separation of the yeast from the emulsion. The use of electrolytes such as NaCl and KCl were found to be most effective in breaking the emulsion. Solvent treatment using iso-propyl alcohol and its azeotropic mixture with hexane at
are particularly suitable for purification of the yeast. In the feeding experiment it was found that 5 percent of the fishmeal in the control ration could be replaced by the yeast with no adverse effect on performance. However, when 8 percent of the fish meal in the control ration was replaced by the yeast, some effect on live-weight gain of the chicks was observed.
Stability of Lipids in Ramyon (deep fat fried instant noodle) -I. Oxidative Changes in the Ramyon Lipids during Storage-
Cheigh, Hong-Sik ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 259~264
Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at
, 2) incubated in the dark at
and 3) irradiated with ultra-violet light at
. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and
incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under
incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and
incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.
An Intermediate Moisture Food from a Composite Meat of Squid and Pork
Jo, J.S. ; Kwon, T.W. ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 265~270
An attempt was made in this study to investigate the possibility of processing squid along with pork into an intermediate moisture food, as an acceptable new item in Korea. To obtain a palatable and low cost product, portions of mixture consisting of equal amounts of ground squid and pork were cooked in soy sauce for 20 min, soaked in glycerol for 20 min at
, and then air dried for 90 min at
. During storage for 42 days in saturated humidity incubator at
, the total microbial counts of the products packaged in polyethylene (0.05 mm), polypropylene (0.05 mm) and plastic laminated aluminum foil were decreased from 230 per gram to 40, 20 and 10 per gram respectively. In another long range storage test of 6 months, the results paralleled the above trends. Even though the TBA value of the samples increased during the storage, it was not so serious as to damage on the organoleptic quality of this product. The results indicate that stored product was as acceptable as the freshly prepared one.
Effects of Solvent Extraction by Immersion on the Quality and Storage Stability of Rice
Cheigh, Hong-Sik ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 271~275
Effects of solvent extraction by immersion on the quality and storage stability of Korean rice were studied. Proportions of lipid extracted from whole grain of rice by immersing into two volumes(v/wt) of hexane and ethanol for 72 hours at room temperature were 0.41% and 0.38% respectively. Small changes of water content and hardness of rice were observed by solvent treatment. Cooking characteristics; that is, water-uptake ratio. extended volume, total solid, and starch-iodine blue test of rice was markedly changed by ethanol treatment, while little changes were observed by hexane treatment. No considerable differences in moisture sorption isotherm of rice were observed by both solvent treatments. Changes in TBA number and stale flavor appearance of rice treated with or without solvent immersion during storage at
showed that rice treated with hexane had best storage stability compared to ethanol treatment, while ethanol treatment of rice had better storage stability than no treatment. Similar results were noted in changes of the flavor score of cooked rice samples which were freeze dried.
Studies on the Fermentation on Soy Sauce by Bacteria
Ju, Hyun-Kyu ; Ro, Sin-Kyu ; Im, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 276~284
A strain of Bacillus sp. which has powerful enzymatic activity and sets free a little amount of ammonia nitrogen and large amount of amino nitrogen was separated from Meju, Denzang, Chungkukjang, and paddy straw to make the soy-sauce rapidly and conveniently in the various mixing ratio of steamed soy-bean and wheat parched or steamed. Total nitrogen and amino nitrogen were increased during the maturing. The acidity of soy-sauce was increased to
than ordinary soy-sauce. pH were ranged in
. The fermenting time takes 30 days while it takes at least 4 monthes in ordinary method. The best results were obtained with the mixed ratio of 1 : 1 or 1 : 2 (wheat : soy-bean).
Studies on the Storage of Citrus Fruits -I. Comparison of the Storage Qualities and Freshness of Citrus Unshiu Oranges between the Growing Districts-
Park, Nou-Poung ; Choi, Eon-Ho ; Byun, Kwang-Eui ; Back, Ja-Hun ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 285~290
Oranges (Citrus unshiu var.) from local orchards at Seogwi, Daejeong, Hanrim, Cheju and Seongsan where are in the southern, southwestern, northwestern, northern and eastern parts of Cheju island respectively were stored in a semi-underground room and an air-circulating refrigerated store. To compare the storage qualities between the growing districts, changes in freshness, acidity and sugar content of oranges were investigated during storage. 1) Oranges from Seogwi and Cheju districts showed remarkably lower Percentage of rot fruits with no relation of storage temperature than those of Hanrim, Daejeong and Seongsan. 2) Browning of oil gland was severe on oranges of northern and southern districts while it was little developed in case of the other districts. 3) Water soluble total sugar content was gradually increased and titratable acidity and reducing sugar content of pulp tissues was decreased during storage. 4) Oranges from the western part showed the higher ratio of sugar content to acidity and better taste as compared with the east oranges.
A Nutritional Study on Food of Wheat Flour -Effect of Injomi (Manufactured Rice) on Rat Growing-
Chung, Ho-Kwon ; Chung, Dong-Hyo ; Park, Taek-Kyu ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 291~299
Korean rice, barley and injomi (manufactured rice wheat flour 80%, rice powder 20%) were compared nutritionally with standard diet through feeding of rats. And obtained results were as follows. 1) In the rate of growth the rat group fed on rice was most inferior and the group of injomi and control was significantly superior to the other. 2) In the digestion ratio of the diets, the barley group was lower than the others, and rice and injomi groups showed higher values. 3) The taste of rats for each diet were almost same as each other. 4) Diet efficiency for each group of rats showed almost same decreasing tendency, and the group fed, on injomi and control group showed slightly good value, on the contrary rice fed group low value.
A Study on the Composition and Enzymatic Hydrolysis of Some Agricultural Waste Products
Woo, Chang-Myung ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 300~308
For the purpose of utilizing agricultural waste products for animal feeds, chemical analysis of some important agricultural wastes in Korea and enzymatic hydrolysis of rice hull were undertaken and summarized as follows: 1) Rice hull and straws of rice, barley and wheat were analyzed for their proximate principles and carbohydrate composition. 2) A strain of Aspergillus niger was selected as having the highest productivity of rice hull decomposing activity among many species of molds. The optimum conditions for the culture on washed wheat bran were. 3 days of culture period, 55% moisture content and neutral pH and one hour was proper for the extraction of enzymes. 3) The extent of hydrolysis of xylan and rice hull by a crude enzyme preparation from this strain was 63% and 7%, respectively, and the optimum pH for its activity was 4.0 and 4.5, respectively. 4) Enzymatic hydrolysis of rice hull was generally suppressed by gamma-ray irradiation (
, in dry state), but the effect was less by irradiation in wet state.
A Study on the Systematic Analysis of Lipids from Sweet Potatoes
Lee, Kwan-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 309~316
Sweet potato lipids were isolated into free and bound lipid fractions and subjected to fractionation and quantitation by thin layer chromatography, followed by flavor evaluation. The results are summarized as follows: 1) Sweet potato flour contained 1.75% total lipids on a dry weight basis, of which free and bound forms were 0.95% and 0.80%, respectively. 2) TLC indicated the presence of 13 components in free lipids and 9 components in bound lipids, of which phospholipids accounted for 34.5% and free fatty acids, 17.2%, as the major components. 3) Free fatty acids were separated and quantitatively determined by reversed TLC to give 30.1% palmitic acid, 16.7% linoleic acid, 15.8% oleic acid and 9.8% linolenic acid as the main components. 4) The flavor of various lipid fractions were evaluated and the disagreeable taste and odor of sweet potato flour was mainly found in the bound lipid fraction.
Degradation of Acid Soluble Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage -IV. Changes of Nucleotides and Their Related Substances in Octopus Octopus vulgaris during Sun Drying and Storage-
Park, Yeung-Ho ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 4, issue 4, 1972, Pages 317~321
Octopus Octopus vulgaris was dried with open air at
for 90 hours. Nucleotides and related substances were collected by extraction with cold perchloric acid, and their amounts were determined by ion exchange column chromatography. The contents of inosine, hypoxanthine and ADP in raw sample were 9.4, 5.1 and 4.1
respectively. ATP and AMP were very low in content. But IMP was not detected in Octopus muscle. ATP, ADP and inosine tended to degrade rapidly during sun drying while AMP and hypoxanthine were increased. Especially, hypoxanthine were increased about three times during sun drying and also it was increased about two times during three months storage after sun drying.