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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 4, Issue 3 - Dec 1997
Volume 4, Issue 2 - Sep 1997
Volume 4, Issue 1 - Mar 1997
Selecting the target year
The Compositions of Fatty Acid and Amino Acid and Storage Property in Dried Persimmons
Mun, Gwang-Deok ; Kim, Jong-Guk ; Kim, Jun-Han ;
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 1~10
This study was performed to determine chemical compositions of dried persimmons stored with plastic film at low temperature and the effect of film packaging on dried persimmons during storage. The moisture contents of dried persimmons were 30 to 36% and alcohol contents were 264 to 318 mg/100g and acetaldehyde contents were 25 to 40mg/100g. Total lipid contents of dried persimmon were 626 to 869mg/100g and oleic, palmitic, linolenic, and palmitoleic acid were major fatty acids in total lipids. Major amino acids were glutamic acid, arginine, cystine and aspartic acid. From the result of storage experiment, non-packed group was that hardness was high as decreased in moisture content. In case of film packed groups stored at 5
, self life was longer than non-packed and packed groups stored at room temperature. But, it need to develop available packing material and storage method.
Effect of Film Packaging on Storage Life of Grape, Sheridan
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 11~15
This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at
under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.
Effects of Microwave Treatment on the Preservation of Foods
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 17~25
The effects of microwave treatment on the perservation of foods, such as a seaweed soup and sea stoned radish shreds, were studied. Microwave treatment of microbial cell suspensions revealed that viable cells decreased dramatically when heated to 6
. However, it was unlikely that microwave treatment to 60 is enough to decrease the viable cell counts efficiently in a seaweed soup and radish shreds. It was thought that microwave heating to at least 7
as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7
with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2
for 3 days, as compared to those treated with a full power. The microwave treatment with three stages was designed to solve problems associated with variations depending on food volumes and difficulties of heat diffusion in a solid food to be irradiated with a microwave oven. The three stage method was found to have a similar efficiency in the reduction of viable cell counts in foods to microwave treatment at a full power and to conventional methods, such as water bath heating or boiling for 3 min with a gas range.in with a gas range.
An Analysis of Thermal Convection in Agricultural-Products Storge System
Kim, Min-Chan ; Hyeon, Myeong-Taek ; Go, Jeong-Sam ;
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 27~32
Natural convection in agricultural-products storage system was analysed theoretically, The storage system was modelled by Internally heated fluid saturated porous layer. Darcy's law was used to explain characteristics of fluid motion. Stability equations were obtained under the linear stability theory and transfer characteristics were modelled by the shape assumption. Based on the modelling of transfer characteristics, heat trasnfer correlations were derived theoretically.
Moisture Sorption Isotherm and Quality Deterioration of Dry Jujube
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 33~38
In order to provide informations for designing packaging and storage condition of dry jujube (Zizyphus jujuba MILLER), moisture sorption isotherm was determined for temperatures of 20, 30 and 4
, and quality changes were evaluated as function of temperature and water activity. Dry jujube at a given water activity showed higher equilibrium moisture content for lower temperature. Moisture isothem could be fitted by GAB model equation, giving higher C value, lower m0 and relatively constant k value with increase in temperature. Ascorbic acid was lost more highly at higher temperature and water activity, and showed negligible retention for whole range of water activity and temperature studied after 141 days. Browning increased with water activity up to 0.73 at 30 and 4
. Dry jujube of high water activity had high L value in surface color, which represent brightness of surface color. Considering quality retention in the storage, dry jujube is desired to be dried to water activity of 0.42 and be stored at temperature below 3
The Effect of Ethylene on the Fruit Flesh Browning in Fuyu Persimmon
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 39~44
Ethylene was treated or inhibited to investigate its effect on the physiological changes related to induction of flesh browning in Fuyu persimmon fruit. The response of fruit to ethylene was so slight, that the Fuyu fruit seemed to possess a similar characteristic to non-climacteric fruit. The flesh browning was however enhanced by ethylene treatment, although any significant increment of phenolic content or PPO activity in flesh tissue was not detected. Ethylene induced not only increasing of ion leakage from fruit tissue, but the fatty acids extracted from ethylene-treated fruit tissue were also more saturated. It was suggested that ethylene be related in the changing of membrane permeablity via saturating of fatty acid in membrane lipid. That could result in increased leakage of vacuole-stored phenolic compounds, which oxidized further by PPO to cause fruit flesh to brown.
Isolation of High-Quality mRNA from Tannin-Rich Persimmon Fruit
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 45~51
In our studies on the role of
-galactosidase in fruit softening, significant difficulty, was encountered in our attempts to extract RNA from persimmon(Diospyros kaki L. cv. Fuyu) fruit due to astringency and tannin content. Initial, unsuccessful RNA extractions involved methods using guanidinium isothiocyanate/CsCl with and without polyvinylpyrrolidone(PVP), phenol/sodium lauryl sulfate(SDS), guanidinium hydrochloride, as well as polysomal RNA purification method that used 0.2 M Tris-HCI (pH 9.0) containing KCI, Mg-acetate, EDTA,
-mercaptoethanol, and sucrose. A method was devised which employed treatment of fruit with CO2 gas to diminish astringency prior to RNA extraction, followed by extraction of tissue powders with Proteinase K extraction buffer containing PVP and ascorbate at an alkaline pH. This procedure resulted in the removal of tannins and other polyphenolics and extraction of relatively large amount of high-quality RNA suitable for cDNA library construction and polymerase chain reaction(PCR). Futhermore, the procedure does not use the toxic and corrosive chemical guanidinium isothiocyanate or require ultracentrifugation.
Quality Characteristics of Early Varieties of Citrus Unshiu Collected at Different Packing Houses as Cultivation Area in Cheju
Go, Jeong-Sam ; Yang, Yeong-Taek ; Gang, Sun-Seon ;
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 53~59
Physicochemical properties affecting on the quality of Citrus unshiu Marc. var miyagawa and C. unshiu Marc. var, okitsu according to cultivation area in Cheju were investigated. Linear correlations (r>0.9) were showed between fruit size and peel thickness. There were much difference between cultivation areas in soluble solids of C. unshiu Marc. var. okitsu. The difference were not so much in soluble solids and acid contents of citrus fruits produced at same area below 65mm of fruit diameter, but the quality of large size fruits were inferior. Brix/Acid ratio could not be index for quality evaluation, because of individual deviation. Soluble solid content of citrus fruits produced in south Cheju was higher than that produced in north Cheju. Acid content and Brix/Acid ratio of citrus fruits produced in south Cheju was lower than that produced in north Cheju. The quality of C. unshiu Marc. var. miyagawa clad not so much difference between cultivation area, but the difference of quality were recognized significantly in C. unshiu Marc. var. okitsu.
Analysis of Nutritional and Volatile flavor Compounds of Garlic Shoot
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 61~68
To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.
Changes of Paeoniflorin Content in Peony Roots by Heat-treatment
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 69~75
Peony is a medicinal herb which have utilized widely as chineses medicine. The paeoniflorin is the predominant component In peony root, monoterpene glucoside containing pinane structure. The effective components were extracted with the cold water from the intact peony roots, and effectively extracted with 70% ethanol from the dry powder of peony roots. The changes of paeoniflorin contents were investigated during the drying process of peony roots and processing of peony extract by the heat-treatment. Air-drying was the best condition for the preservation of paeoniflorin content among the drying processes of peony roots. But convective drying at 6
was recommended for the drying process of peony roots in large scale. The paeoniflorin in peony extracts was not destroyed by the treatment at 6
for 5 hrs, but destroyed 30%, 28% and 40% of paeoniflorin by treatment at 10
for 5 hrs, 115
for 10 minutes, respectively. The paeoniflorin was continueously extracted for 4 hrs from the dry pieces of peony roots(0.5
0.5cm) in boiling water but destroyed gradually after 4 hrs at 10
. Paeoniflorins in 70% ethanol extracts of peony root were not destroyed at all in the process of concentration to dry powder at 60"C on vacuum.cuum.
Changes of Physicochemical and Flavor Components of Ume According to Varieties and Picking Date
Song, Bo-Hyeon ; Choe, Gap-Seong ; Kim, Yong-Du ;
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 77~85
This study aims to determine the optimal picking time and the favorate variety for Ume processing. The changes of physicochemical components and flavors of 6 varieties of the Ume were investigated during maturing. Average weight of the fruit increased to the range of 151-292% from 70 days to 90 days after blooming. The hardness of fruit decreased during maturing and Koume variety was not suitable for processing among the last harvesting samples. Moisture and ash were reached to 89-91%, 0.57-0.69%, respectively, and the ash content increased during maturing. Among the Ume varieties, relatively high content of total acid was observed in Oshuku and Koume. The major organic acid were malic, citric, succinic, and tartaric acid. The content of malic acid decreased significantly, whereas citric acid increased during maturing. Thirty five kinds of flavor components were identified from the Ume fruit and main components were ethyl acetate, butyl acetate, and organic acid derivatives. Koume contained a large amount of flavor components among the Ume and the content increased during maturing.
천연식물성 항균제처리에 의한 과채류의 선도 유지 및 병해 방지
Korean Journal of Food Preservation, volume 4, issue 1, 1997, Pages 87~99