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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 3, Issue 2 - Sep 1996
Volume 3, Issue 1 - Apr 1996
Selecting the target year
Cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju
Go, Jeong-Sam ; Yang, Sang-Ho ; Kim, Seong-Hak ;
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 105~111
The conditions of cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju were investigated. The changes of peel moisture contents soluble solids, total sugar, vitamin C and density were slightly occured, and decay ratio was below 20% on keeping freshness relatively till late of March during cold storage. After thats decayed citrus fruits were increased gradually mainly from cold injury with lower temperature and high humidity. The loss of fruit weight, decrease of fruit hardness, and decrease of acid content were occured gradually during cold stroage. Because of the difficulty of long term storage for Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits every year.
Changes of Sugar Components in Cell Wall Polysaccharides from Tomato Fruits during Ripening
Mun, Gwang-Deok ; Cheon, Seong-Ho ; Kim, Jong-Guk ;
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 113~120
This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.
Effect of Temperature and Stirring speed on the Processing of Plum Concentrated Extract.
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 121~129
Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3
Brix, and of the freezing plum concentrated extract was 75.5~70.3
Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85
was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.
Effects of Extraction Temperature of Plum(Japenese Apricote) Extract Juice by Osmosis of Yellow Sugar
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 131~136
Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35
, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4
Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15
. However sensory evaluation score of taste and flavour was obtained at 15
, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2
Evaluation of Quality of Red Pepper with variations in Drying Methods
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 137~143
In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE
Change in the Microorganism of Pepper (Pirer nigrum L.)Treated with Ozonated Water
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 145~148
This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37
when it had treated with 90minutes ozone reaction Then, there was no significant changes in the piperin contents.
Effects of Ozone Treatment by Microorganisms Inactivation in the Food Industry
Gwon, O-Jin ; Kim, Su-Jin ; Byeon, Myeong-U ;
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 149~154
In order to develovpment of new sterilizing method applied to food industry, effects of ozone treatment on microorganisms, associated with food hygiene were investigated. Microorganisms were immersed in water and sparged with ozonised air(ozone concentration, 3mg liter-1) at an air flow rate of 5 liter min-1. When organisms were treated with benzoic acid and sorbic acid of 0.4∼1.0g/
, respectively, they were not dectable perfectly. Sodium benzoate had an effect on Penicillium islandicum. When bacteria were sparged with ozonised air, Pseudomonas aeruginosa completely inhibited at 60 minutes, and the killing Aspergillus flavus and Penicillium islandicum. Also, all of bacteria were inactivated after immersed with ozonated water for 10minutes, but two fungal species were not effective.
Effect of ethphon treatment on the maturation of Plum fruits(Prunus salisina) and changes of the quality as affected by storage conditions
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 155~170
In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.
Optimum condition of Acetic acid Fermentation for Persimmon Vinegar Preparation and Quality evaluation of Persimmon Vinegar
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 171~178
This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3
for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.
Effect of Pectin Degradation Enzyme during Alcohol Fermentation of Persimmon Pulp for Persimmon Vinegar Preparation
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 179~185
This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.
Antimicrobial activities and effect of grapefruit seed extract on the physiological function of microorganism
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 187~193
To investigate the antimicrobial activities and effect of grapefruit seed extract(GFSE) on the physiological function of microorganism, antimicrobial activity, fatty acids of bacterial cell lipid and amino acids of bacterial cell protein were measured. The change of cell morphotype was observed by transmission electron microscope. GFSE was very stable on the wide range temperture and pH. The growth rate of E. coli and B. suvtilis were decreased above 40ppm GFSE There fore, minimum inhibitory concentration (MIC) of the E. coli and B. subtilis to GFSE were determined around 40ppm. In the change of fatty acids quantities, hexadecanoate was significantly decreased on the treatment compared with control in case of E. coli, whereas tridecanoate was not detected in case of B. subtilis. In the change of amino acids quantities, alanine, glutamic acid, glycine, lysine were decreased on the treatment compared with control in case of E. coli and B. subtilis Transmission electron microsgraphs(TEM) showed the microbial cells were destroyed by GFSE.
Compression Strength Design Program of Boxes for Agricultural Products Packaging
Park, Jong-Min ; Kim, Man-Su ; Kim, Tae-Uk ;
Korean Journal of Food Preservation, volume 3, issue 2, 1996, Pages 195~202
The compression strength of the corrugated fiberboard boxes is very important information to the manufacturers and the end users. The computer program being used to design the compression strength of the boxes was developed by using Korean Standards for the corrugated fiberboard box and some other data. The developed computer program could be applied to only the boxes produced according to the Korean Standards. Also this program needs to be revised continuously by the newly added and developed data.