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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
Development of an Environmental Control System for Agricultural Storage Facility
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 101~113
Temperature, relative humidity and ventilation are closely related one another, and they are the main factors to be controlled for the environmental control system of a storage facility. Conventional environmental control systems do not consider the interrelationship between temperature, relative humidity and ventilation, which results in low performance and high energy consumption. To overcome the inefficiency of the conventional ones, it was developed an on-off control system based on the interrelationship between the factors. The usefulness of the system was illustrated with the results produced by a set of experiments in a real world.
Optimum Conditions for Keeping the Fresh Quality of Shiitake(Lentinus erodes) by Low-temperature and Frozen Storage
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 115~122
This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2
was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3
because the occurrence of physical damage on frozen tissue at below -5
. Frozen storage at -3
had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at
appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1
A Study on the Prediction of Quality Chanties of Citrus unshiu during Short-term Storage and Marketing
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 123~130
To develop the prediction program for quality change of Citrus unshiu during marketing, we examined the quality characteristics of Citrus unshiu stored at experimental refrigerator set to 4, 8, 12 and 16
for 2 months. According to the storage temperature the changes of quality characteristics were different respectively, but it was most severe during 16
storage. Activation energy and Q10 value were 6683.16 cal/mol K and 1.53 respectively. The determination coefficient of regression equation of pH, acidity and vitamin C by surface response analysis were over 0.85. Using these regression equation, we developed the prediction program for the change of pH, acidity and vitamin C contents. The calculated values and experimental values of pH, acidity and vitamin C contents for short-term storage of Citrus unshiu were coincided well.
Effect of Stroage on the Tree and Quality of Early Variety of Citrus unshiu Produced in Cheju According to Harvest Time
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 131~137
Effect of storage on the tree and quality of early cultivar of Citrus unshiu Marc. produced in Cheju according to harvest time were investigated. Soluble solids, acid content, flesh ratio, firmness and specific cavity of the fruits harvested at 27th of November were 12.0, 1.03%, 79.98%, 0.774kg-force, 0.912, respectively. Soluble solids, total sugar and reducing sugar were increased gradually, but acid content was decreased slightly as delayed in harvest time. Otherwise specific gravity and firmness were not shown in great during harvest time, color index(a/b) was increased sharply till late November and then remained in stationary phase. On these result, we recommend that the harvest time of early cultivar of Citrus unshiu Marc. would be during December because of wilting partly. Fully ripened-fruits harvested late, compared to ordinary harvest time, with cold storage would be kept more quality and freshness of fruits for fresh consumption than the fruits harvested early and stored at room temperature.
Effect of Packaging Methods and Temperatures on the Shelf-life of Korean Yam(Dioscorea opposita Thumb.) during Marketing
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 139~146
The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2
) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1
. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2
and more than 4 weeks at 1
Quality Properties of Dried Melon with Different Pretreatments
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 147~153
Oriental melon has been increased in production amount, but its processed food was not made in spite of the fact that shelf-life of the fresh fruit is short. This study was carried out to develop a dried product with no use sulfur treatment. Fresh melons were peeled, cut into 6 pieces, and soaked to the following pretreatments soaking in sugar syrup(SS), sodium chloride(SC), ascorbic acid(AA) and sodium polyphosphate(SP). After preatreatments the melon pieces were dried by hot air drying at 5
for 9 and 12 hours, and the dried melons were air blown at
for 1 day. The dried samples were evaluated for moisture content, texture, rotor, and sensory quality. The moisture content of dried melons soaked in SS and SC were lower than those that were soaked in AA and SP after hot air drying. The melons dried for 12 hours were high in hardness, gumminess, chewness and adhesiveness and excellent in sensory evaluation compared to 9 hours. The "L" value of SS was higher and the "a" value was lower in Hunter color. And SS treatment inhibited browning of the dried melon and improved sensory characteristics in color, flavor, texture and taste. Sucrose concentration had no significant effect on color, hardness and sensory score in banal product. The combination of SS with SP represented a highly effective antibrowning treatment for the dried melon and the product was kept in good color for 3 months at room temperature.at room temperature.
Effect of Steaming Prior to Roasting of Polygonatum odoratum Roots on Its Water Solubles and Browning
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 155~162
This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17
within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14
for over 55min or at 17
for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.
Changes in Curve-Angle of Blade during Salting of Chinese Cabbage
Kim, Mi-Gyeong ; Kim, Il-Du ; Kim, Sun-Dong ;
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 163~171
This study was undertaken to investigate changes m curve angle of Chinese cabbage blade during salting at various concentration(10, 15, 20, 25%) of salt to evaluated salting degree by curve angle during salting at 20
. Salt concentration of brine, the amount of water elution, salt penetration of the tissue(salt concentration of Chinese cabbage), weight loss and texture were investigated. Correlation relation between the above factors and curve angle were determined. The curve angles by method of holding the edge of the Chinese cabbage blade was measured. The curve angles of the mesophyll were proportional to salting time and salt concentration, but slope of line equation showed higher than that of mid-rib. The ideal method of salting evaluation by curve angle was MCA-MRC (the measuring curve angle of mid-rib C) at each concentration of salt. The results of curve angle when reached 3% salt of Chinese cabbage tissue calculated by MCA-MRC at 10, 15, 20 and 25% salting were 57
, and 33
, respectively. And salting times calculated by the same conditions were 19, 12.5, 9.1 and 4.4hours, respectively.
The Changes in Quality of Sugars Chestnuts by Sugars and Heating Methods
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 173~180
The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9
. The most suitable temperature for sugaring process was 7
. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.
HPLC Analysis of Some Flavonoids in Citrus Fruits
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 181~187
New HPLC method was developed for determination of some flavonoids such as naringin, hesperidin, neohesperidin, rutin, quercitrin, naringenin, hesperetin and apigenin and their contents in citrus juice and citrus peel from citrus varieties Brown in Cheju. Detection was at 280nm and reverse phase
-Bondapak C-18 column was used. Water/methanol/acetic acid as the mobile phase was better than water/acetonitrile/acetic acid. Flavonoids were more stable in 20% n,n-dimethylformamide in methanol(20% DMF) than methanol and pH 12 adjusted by 1N-sodium hydroxide solution. Standard flavonoid solutions were injected three times consecutively and the reproduciability was 0.236 to 3.550%, Correlation coefficient of the calibration curve was 0.9946 to 0.9999. The exiraction efficiency of hesperidin from citrus peel was evaluated with different extraction method such as reflux, ultra-sonicating method, using three solvents (aqueous solutions with pH12 adjusted by 1N-sodium hydroxide, methanol and 20% DMF), respectively. The reflux for 4 hour in 20% DMF was the most efficient of the tested methods and solvents, and recovery percentage were 78.0∼130.0%. Flavonoids were determined in citrus juice. Naringin was 68.2mg/100
in Natsudaidai, Hesperidin were 85.6mg/100
in Sankyool and Neohesperidin was 25.3mg/100
in Dangyooja. Flavonoids were determined in citrus peel. Naringin was 110mg/g in Dangyooja, Hesperidin was 242mg/g in Hungjin and Neohesperidin was 87.9mg/g in Dangyooja.
Effects of Blanching Conditions on the Quality of Immatured Soybeans during Frozen Storage
Hong, Ju-Heon ; Bae, Dong-Ho ; Choe, Yong-Hui ;
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 189~196
Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96
for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82
for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82
for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76
for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96
for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82
for 60 sec was recommended to stabilize vitamin C and color.
Studies on the Actual Status of Production, Management and Export of Traditional Food Processing Company in Kyungpook Province
Lee, Ho-Cheol ; Yun, Jin-Suk ; Mun, Gwang-Deok ;
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 197~213
The actual status of production, management and export of 96 traditional food processing companies which supported by the government in Kyungpook province were investigated. Governmental support contributed to the increase of farmhouse income, employment and depreciation of agricultural products a bit, but it was supported mostly to unexperienced party. Technologies for food processing developed in institute and college were little. 42 percent of packaging design was developed by service commission, but the agency was very limited. Total export price in 1996 was 2.3 billion Won, but it was decreased in 1997. The responce to the prospect of traditional food processing work, 37.5 percent replied that this work can bring up as exportable product, but ambiguious response was a little. To settle a weakness of farming food processing work, the establishment of special marketing comapny was required and this company should accomplish marketing advertizing and exporting business.
Preparation of Kimchi and Salting
Korean Journal of Food Preservation, volume 4, issue 2, 1997, Pages 215~225
The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.