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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 7, Issue 4 - Dec 1975
Volume 7, Issue 3 - Sep 1975
Volume 7, Issue 2 - Jun 1975
Volume 7, Issue 1 - Mar 1975
Selecting the target year
Extraction Yield and Quality Attributes of Agar from Domestic Seaweeds According to Various Pretreatments
Lee, Su-Rae ; Cho, Han-Ok ; Park, Sang-Ki ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 109~114
Domestic seaweeds Gracilaria verrucosa collected from coastal areas of Namhae, Wando and Yeosoo, Korea were subjected to the examination of yield and quality of agar prepared according to various pretreatment conditions. In alkali treatment at high temperature, higher alkali concentration for one-hour period at
gave rise to higher yield of agar. In acid treatment, higher yield was obtained by higher acid concentration and longer treating period. Alkali treatment at room temperature gave rise to a slightly decreased yield at higher alkali concentration and longer treating time. Total nitrogen and crude ash of agar samples were greatly decreased by pretreatments. Jelly strength, gelation ability, gelation point and viscosity of agar samples tended to increase as the alkali-treating condition of seaweed became stronger. It was shown that sulfur content of agar had a high negative correlation with jelly strength of its gel. Various alkali treatments of seaweed at room temperature showed no marked difference in agar quality and did not exhibit any good effect comparable to alkali treatment at high temperature.
Extraction Yield and Quality Attributes of Agar from Imported Seaweeds According to Various Pretreatments
Cho, Han-Ok ; Chung, Man-Jai ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 115~119
Imported seaweeds Gracilaria sp. and Gelidium sp. from the Philippines and Gracilaria sp. from Brazil were subjected to the examination of yield and quality of agar according to various pretreatment conditions. As pretreatment condition for alkali-treated Gracilaria sp. from the Philippines,
concentration of sulfuric acid was proper to obtain the higher yield of agar for which a reverse proportionality was shown between the acid concentration and the strength of extraction condition. Highest yield from Gelidium sp. from the Philippines was obtained by pretreating with 5% sodium hydroxide at
for one hour, followed by 0.1% sulfuric acid treatment. Gracilaria sp. from Brazil gave the highest yield of agar by pretreatments with 1% sodium hydroxide followed by 0.05% sulfuric acid, both at room temperature for one hour. Acid treatment of alkali-treated Gracilaria sp. from the Philippines brought about the decrease of total nitrogen, total sulfur and crude ash, the increase of jelly strength and no marked change in gelation point and gelation ability. In general, acid-treatment conditions to give rise to high yield of agar improved the quality of product.
Effect of Feeding on Sunflower Seed Oil Cake on Growth and Value of Erythrocyte in Albino Rats
Yoon, Il-Sup ; Kim, Hyun-Oh ; Lee, Kap-Sang ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 120~127
Despite the extensive study of protein effect to man and domestic animals, protein effect of sunflower seed oil cake to the growth and value of erythrocyte in rats is still remained to be investigated. This study is to investigate the effect of protein of sunflower seed oil cake to the rat growth and value of erythrocyte as well as the liver weight, heart, kidneys and spleen of rats. Sixty to seventy-days-old, male Sprague-Dawley rats weighing 50-60g, were used in this experiment and 36 rats allotted to 4 groups: standard, 30% cake, 20% cake and low protein. The standard group was fed for 7 weeks on the ration supplemented with 17% casein, 30% and 20% cake groups with sunflower seed oil cake by 30% and 20%, respectively, and low protein group without any supplementation. To observe value of erythrocyte, blood was taken from heart. Value of erythrocyte, hemoglobin and hematocrit value were determined by usual method and oxygen consumption by the method of Watts and Gourley. The result of this experiment suggests that it is recommendable to supplement deficient amino acids in animal.
Studies on the CA Storage of Sweet Persimmon in Polyethylene Film Pack
Min, Byong-Yong ; Oh, Sang-Lyong ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 128~134
For development of long-term storage method of sweet-persimmons using polyethylene film bags, basic experiment was conducted with 30 boxes of sweet-persimmons in 1973 and the same experiment was extended for industrial application with 2,500 boxes of the persimmons in the cold storage of Jinyoung Sweet-persimmon Association in 1974. Investigation was made on change of the quality by storage period. At the same time, persimmons put in the cold storage test were shipped to market at different time in order to monitor consumer response and commercial feasibility. The followings are conclusion obtained from the result of this experiment. 1. Storage of sweet-persimmon, Buyu, produced in Jinyoung, Kimhae was possible for 1 month at
cold storage. This storage period was extended to 4 months until the end of February in case that the fruits were hermetically sealed in P.E. film bags of 0.08 to 0.1 mm thickness. 2. During the storage period of sweet-persimmons packed in the film bags, the loss of weight due to evaporation was effectively prevented with use of the film of bag thicker than 0.04 mm. 3. The storage ability of 3-5 persimmons per small bag was somewhat superior to that of many persimmons packed in the large box of 15kg capacity. 4. The thicker the film of bags, the more
gas was accumulated inside, however, from 1 month after beginning of the storage the rate of
accumulation became very low maintaining the stabilized level of 5-6% at the plot of 0.06-0.08mm thick bags. 5. While the persimmons were in storage, decreased was the content of total sugars, total acids, and vitamin C, of which the phenomenon was remarkable especially with the fruits of non-packed plot. 6. The sweet-persimmons in the film bags subjected to cold storage when shipped to market in their intact condition were more beneficial than when they were shipped out in unpacked condition. The intact fruits packed in the P.E. film bags were able to keep their commercial value for 10days in the outdoor situation. 7. The sweet-persimmons that were packed in the film bags and put in the cold storage had maintained promissing marketability and the economic feasibility was acknowledged when the experimental practice was applied to industrial scale.
A Study on the Syrup using for Yackwa
Chun, Hui-Jung ; Lee, Hyo-Ti ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 135~140
Among many honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). We made a substitute, similary syrups of buckwheat honey, and then we got the following conclusions through the case of the similar syrups. 1. The best syrups are A, B and C syrup. A syrup's composition rate was sugar (40%), corn-syrup (20%) and water (40%) before boiling for 10 minutes. B syrup's composition rate was water (40%), glucose (20%), corn-syrup (20%) and sugar (20%) before boiling for 15 minutes. C syrup's composition rate like B syrup's but boiled for 10 minutes. 2. The best syrups used for dough are A and B syrup. C syrup was good for soaking. When A syrup used for dough, we have to immediate soaking in A syrup after frying or soaking in C syrup an hour later after frying. When B syrup used for dough, we must soaking in C syrup an hour later after frying. 3. The rate of fat in the composition of buckwheat honey's, A syrup's and B syrup's Yackwa was 27.22%, 23.05%, 23.05% and 30.35%.
Development of Nutritionally Defined and Compressed Foods
Jo, Jae-Sun ; Song, Suk-Hun ; Lee, Sang-Kyu ; Chung, Youn-Soo ; Kwon, Tae-Wan ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 141~147
Survial and emergency food packets were developed for use by people isolated in adverse circumstances. These products are made from cereals suchasrice, barley and wheat, and from nutritionally defined products, such as glucose, sodium caseinate, powdered milk, hydrogenated vegetable fat and so on. The caloric distribution of the survial packet was adjusted to 55% carbohydrate, 33% fat, and 12% protein for maximum body water retention. The raw materials were mixed thoroughly and then compressed into bars at 4,000 psi (survial) and at 7,000 psi (emergency). Compressed bars of the emergency packets were coated with edible coatings for protection from insects and microorganisms and prevention of cracking. These products are 4.0-4.4 Cal. per gram and 4.2-4.9 Cal. per cubic centimeter. The texture of the bars makes them convenient to carry and eat.
Radiation Sensitivity of Some Toxigenic Molds Isolated from Deteriorated Rice
Choi, Eon-Ho ; Kim, Hong-Lyour ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 148~153
Seven toxigenic molds isolated from deteriorated rice in Korea, Aspergillus clavatus, Asp. flavus var. columnaris, Asp. fumigatus, Asp. ochraceus, Penicillium citrinum, Pen. implicatum, and Pen. islandicum, were examined for their sensitivity toward Co-60 gamma rays for survival. Conidia of all tested species showed survival curves of sigmoidal type, from which decimal reduction doses were found to vary in the range of
krad, induction doses, in the range of
krad and inactivation factors at 200 krad, in the range of
, all at a dose rate of 11.56 krad/min. Dose rate effects on the radiosensitivity of Asp. flavus and Pen. islandicum conidia indicated that the higher dose rate (11.56 krad/min) caused decreases in decimal reduction doses as compared with the lower dose rate (2.67 krad/min).
Effects of Combined Treatments on the Radiosensitivity of Aspergillus flavus and Penicillium islandicum
Choi, Eon-Ho ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 154~158
Effects of combined treatments of radiation-heat and radiation-chemicals on the survival of mycotoxin-producing molds Aspergillus flavus and Penicillum islandicum conidia were investigated. Combined treatments of gamma-radiation and heat (10 minutes at
) showed a synergistic effect, causing remarkable decreases in
values and induction doses in the two molds. Combined treatments of gamma-radiation and chemicals (sorbic acid) had no synergistic effect. Asp. flavus was more resistant to heat and sorbic acid than was Pen. islandicum.
Studies on the Preservation of Potato by Combination of Gamma-Radiation and Chemical
Kim, Sung-Kih ; Park, Nou-Pung ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 159~167
Present work was conducted to investigate the combined effects of gamma-radiation and chemical treatment on the inhibition of sprouting and decay of potato tubers. Irish Cobbler, Apollo and Shimabara potato tubers were immersed in 1000, 2000 and 3000 ppm solution of salicylic acid for 2 minutes, and then irradiated at doses of 5, 10, and 15 krad using an indoor gamma room of approximately 10,000 Ci of
. Treated tubers were stored for 8 months at room temperature. The results of this work are summarized as follows: 1. Moisture content of irradiated potato tubers was changed less than the control, and decreased gradually along with an extended storage period. Ascorbic acid content was remarkably decreased by gamma-radiation and an extended storage period. 2. Reducing sugar content of irradiated potato tubers tended to increase greatly compared with unirradiated potato tubers, however, starch content of irradiated potato tubers decreased compared with the control. Reducing sugar and starch content of all groups also decreased gradually along with an extended storage period. 3. The storageability of Irish Cobbler variety was best among three varieties and Shimabara variety was worst among them when gamma-radiation is treated singly or in combination with the chemical. Sprouting of potato tubers was more suppressed in combination treatment than single treatment. 4. Decay of potato tubers was more reduced in combination treatment than single treatment. Chemical treatment or gamma-radiation followed by chemical treatment had no influence on decay or spronting of potato tubers. 5. Weight loss of potato tubers was considerably increased as storage period became extended. Shrinkage was, more serious in Shimabara than in rish Cobbler.
Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties
Bourne, Malcolm C. ;
Korean Journal of Food Science and Technology, volume 7, issue 3, 1975, Pages 168~180
Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.