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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 :
Volume & Issues
Volume 4, Issue 3 - Dec 1997
Volume 4, Issue 2 - Sep 1997
Volume 4, Issue 1 - Mar 1997
Selecting the target year
Effect of CA Storage Conditions on the Internal Breakdown of Fuji Apple Fruits under CA Storage
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 227~235
The internal breakdown of Fuji apple during CA storage classified as watercore breakdown, low temperature breakdown and CO2 injury. This study was undertaken to investigate the watercore breakdown injury factors of Korean Fuji apple during CA storage. The development of internal breakdown was more increased with the larger size, the later harvest time and the hither CO2 gas level. But in internal breakdown fruit of the titratable acidity and soluble solid decreased significantly, the pH of fruit juice and the production of carbon dioxide was greatly increased. The best gas levels of CA storage was 2% oxygen and 3% carbon dioxide. Thus, the predictable parameters of internal breakdown of fruit were increase in pH on decrease titratable acidity within 2 months of CA storage, increase carbon dioxide. So, it was found that the best CA sotrage for internal breakdown control of fruit during CA storage was delayed CA storage methods after low temperature storage immediate harvest of apple and than took a step. The delayed CA storage after low temperature storage for 2 months was more effective in the prevention of development of internal breakdown than immediate CA storage after harvest.
Cooling Characteristics of Fruits and Vegetables for Pressure Cooling
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 237~243
Numerous variables affect product cooling rate of pressure cooling system for fruits and vegetables. These include carton vent area, initial and desired final product temperature, flow rate and temperature of the cooling air, product size, shape and thermal properties and product configuration(whether in bulk or packed in shipping cartons). This study was carried out to determine the influence of each of these variables as they affect cooling time. The opening ratio and number of the vent hole were recomended as 4∼10% and 2∼4ea., respectively, for a minimum alt flow resistance and for a uniform air flow pattern. In the cooling experiment for tomatoes and mandarins, optimum air flow rate was 0.04 m3/min.kg in terms of energy saving. The cooling air temperature should be about 2
less than the desired final product temperature for reducing cooling time.
Development of High Compression Strength Corrugated Fibreboard Containers for Apples
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 245~249
In order to find effective linerboard compositions for the corrugated fibreboard containers for apples, we have evaluated the strength and the cost effectiveness of the various linerboards and corrugated fibreboard containers. From the results, we suggest SC240, WLK210 or SK180 for the outer liners, M180 to M250 for the mediums, and K2200 or Al80 for the inner liners, respectively. Furthermore, we recommend two cost effective types of corrugated fibreboard compositions, SC240/S120/S120/M160/A180 for the white face liners, and SK180/M180/S120/M180/A180 for the color face liners. Evidence has been presented to support the conclusion that the new high compression strength corrugated fibreboard containers have better performance in the compression and bursting strength tests, while reducing material costs by thirty four percents.
Storage of Strawberries Using Low Density Polyethene Film Filled with Silver-coated Ceramic and/or Chitin
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 251~258
The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2
for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.
Packaging Conditions of Peeled Onions to Preserve there Freshness
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 259~264
To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5
until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.
Modified Atmosphere Packaging of Dry Jujube
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 265~270
Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25
for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.
Drying Characteristics and Content Change of Major Components of Shiitake Mushroom (Lentinus erodes) 1. Drying Characteristics and Drying Model
Choe, Byeong-Min ; Seo, Jae-Sin ; Choe, Ju-Ho ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 271~278
Drying of Shiitake mushroom was investigated to see the effect of temperature, relative humidity of drying air and diameter of the pileus on its rates. The drying rate was increased with the increase of the air temperature and the decrease of the relative humidity. The external color was dark brown at higher drying temperature and higher relative humidity. Exponential and Thompson nodel were found to describe well the raying process of the Shiitake mushroom.
Drying Characteristics and Content Change of Major Components of Shiitake Mushroom(Lentinus edodes) 2. Changes in Major Components of Shiitake Mushroom by Drying Temperature
Seo, Jae-Sin ; Gang, Seong-Gu ; Choe, Byeong-Min ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 279~286
The effect of drying temperature (30, 40, 50, 60
) on chemical components of Shiitake mushroom(Lentinus edodss) was investigate. When compared proximate composition on pileus and stipe of raw and dried materials, all of them were found to be higher in the stipe part than in the pileus part. The major components of organic acid were oxalic, citric, malic, malonic and pyroglutaric acid. The contents of free and total amino acids in pileus and stipe were 3458.4, 7640.2mg% for pilueus; 2298.0, 6171.5mg% for stipe on dry basis, respectively. On the other hand, there was no significant difference in the changes of crude ash and organic acids content of Shiitake mushroom among drying temperatures. But the amount of crude fats was increased and that of reducing sugars was decreased with increase of drying temperature. The contents of crude proteins of pileus part of dried materials were increased with increased drying temperature, but those of stile part were gradually decreased. The contents of free amino acids decreased with increase in drying temperature, but those of total amino acids were gradually increased.
Physical and Chemical Characteristics of Sesame Oils by Kinds of Sesame
Sin, Seung-Ryeol ; Kim, Gyeong-Tae ; Song, Jun-Hui ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 287~293
This study was investigated to viscosity, color, chemical properties, and lipid and fatty acid composition for examination of physical and chemical characteristics of sesame oils. Yield of sesame oil was higher in Ansan sesame than that of Chinese and Dambaek sesame. Viscosity of sesame oils was higher than that of shame oils from Dambaek and Chinese sesame, but turbidity and sedimentation rate were higher in Dambaek's sesame oil than those of Ansan's and Chinese sesame oils. In the acid value, saponification value and iodine value of sesame oils, and chemical characteristics of Dambaek's sesame oil were better than those of the others. The neutral, glycolipid and phosholipid contents of sesame oils were 91.1∼92.1, 2.5∼3.5 and 5.5∼6.4%, respectively. The major fatty acids of sesame oils were oleic, linoleic palmitic and stearic acid. The content of oleic acid was higher in Dambaek's and Ansan's sesame oil than that of Chinese sesame oil, and the content of linoleic acid was higher in Chinese sesame oil than the others. The fatty acid composition of neutral lipid, glycolipid and phospholipid were similar to those of total lipid. The ratio of unsaturated fatty acid and saturated fatty acid was higher in Korean sesame oils than those in Chinese sesame oil. The mineral(Mg, Cu, Fe, In, Al, Mn) content of Korean sesame oils was higher than that of Chinese sesame oil. and heavy metals(Cu, Ag, Pb, Cd, As) were not detected.
Antimicrobial Activities in the Water Extract of Mustard Seed Fractionated by Solvents
Seo, Gwon-Il ; Kim, Hong-Chul ; Sim, Gi-Hwan ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 295~300
The water extract of mustard seed was fractionated by solvents with an increase of polarity, and antimicrobial activities of each extracts were examined, and volatile compounds of each extract were identified by GC-MS. When the water extract was fractionated with solvents, the antimicrobial activities were high in the order of chloroform, ethylacetate, hexane, butanol and aqueous layer. In chloroform fraction, 16 volatile compounds, including 2 isothiocyanates such as 3-isothiocyanato- 1-propene and 4-isothiocyanato- 1-butane, 1 nitrile and 4 acids were identified, their contents were higher than other fractions. Twelve, 10, 4 and 7 volatile compounds were identified in ethylaceate, hexane, butanol and water fractions, respectively. The volatile compounds were considerably less in the fractions of butanol and water than others.
Morphological Characteristics and Composition of Cell Wall Polysaccharides of Brassica campestris var. pekinensis (Baechu)
Kim, Sun-Dong ; Park, Hong-Deok ; Kim, Mi-Gyeong ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 301~309
This study was conducted to examine morphological characteristics and the content of cell wall polysaccharides of Brassica campestris var. pekinensis(baechu). First of all, the variety of scientific name and naming of parts of baechu in the literatures of kimchi showed, which will unify marks. So, we propose not so much mid-rib and leaf blade of baechu leaf as white part and green part, respectively. On the other hand, the forms of vessel elements of white part in baechu consist in ring, sclariform and reticulate thickening. The proximate compositions and contents of cell wall polysaccharides of baechu has significant differences between its cultivars. The cell wall pectin from baechu exhibited four peals with molecular weights of 2,000,000, about 100,000 and less than 10,000 by gel filteration chromatography and hemicellulose did two peaks with molecular weights of 2,000,000 and 10,000.
Effect for Oxidation Stability of Refined Perilla Oil Use in Extract of Black Rice (Oryza sativa L.)
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 311~315
Proximate compositions of black rice and antioxidative effects of its methanol extract on refined perilla oil were investigated. Black rice seeds were composed of water 12.4%, crude protein 7.9%, crude fat 2.2%, crude fiber 1.0%, ash 1.4% and N-free extract 75.1%. The hexane and 80% methanol fractions in yields were higher than 80% ethanol and chloroform. In AOM(active oxygen method) test, antioxidative effects of black rice added to the refined perilla oil was increased with dose-dependent fashion in concentration of the black rice extracts. Among several extracts tested, 80% aqueous methanol extract showed the highest antioxidative activity, followed by hexane, chloroform, in that order. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. This result was similar to that of AOM test.
Studies on the Mineral Component and Antioxidative Activity of Gastrodia elata Blum
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 317~321
The mineral components of the Gastrodia elata Blum were determined by inductively coupled plasma-atomic emission spectrophtometry. The mineral component contents of the Gastrodia elata Blum were greater in the order of Fe < Na < Mg < Ca < P < K. The antioxidative effects of the Gastrodia elata Blum extracts on refined perilla oil were investigated by the rancimat method, peroxide value and TBA value. The antioxidative effects of Gastrodia elata Blum added to the refined perilla oil was increased with dose-dependent fashion in concentration of Gastrodia elata Blum extracts. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. Antioxidation stability was increased in a dose-dependent manner.
Antioxidative Substances and Their Changes in the Leaves of Persimmon (Diospyros kaki) during Growth
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 323~330
Changes in antioxidative substance levels in eleven different cultivars of persimmon leaves during growth were investigated. In general, the contents of soluble phenols, L-ascorbic acid and flavonoids in astringent persimmon leaves(APL) were higher than those of nonastringent persimmon leaves(NAPL). The soluble phenol contents in APL and NAPL showed a tendency to decrease throughout leaf growth. L-ascorbic acid content in APL decreased rapidly during growth, whereas its content in NAPL reached its highest value at the late of July, and then decreased rapidly. Major flavonoids in APL and NAPL were quercetin and Kaempferol which were present in conjugate forms. Before acid hydrolysis, the contents of kaempferol and quercetin in APL and NAPL remained at a relatively constant level until the late of July, and then decreased slightly. After acid hydrolysis, kaempferol contents in APL and NAPL varied significantly by cultivar and growth stage, while quercetin contents decreased slowly until the late of July, and then increased drastically, reached a maximum at the early of August, afterward continuously decreased. These results suggest that APL harvested at the early of June may be useful as potential sources of natural antioxidants.
Stability of Carotenoid Pigments of Chrysanthemum Petals
Park, Nan-Yeong ; Gwon, Jung-Ho ; Park, In-Hwan ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 331~335
The stability of carotenoid pigments extracted from Chrysanthemum petals against pH, sugar, and organic acid was investigated. The contents of total carotenoids in C. boreale and C. morifolium were 3.37mg% and 4.56mg% Per fresh weight, respectively. The elect of pH on the stability of extracted carotenoids showed that the periods reaching 50% of pigment retention were more than 5 to 6 days in pH 4, and the longer periods in pH 6 to 7 in both samples. The addition of sugars such as sucrose, sorbitol, glucose and fructose resulted in the reduction in pigment stability of C. boreale, but C. morifolium was contrast to C. boreale. However, citric acid and ascorbic acid were found to have a protective effect on both carotenoid samples extracted from C. boreale and C. morifolium.
Optimization of Boiling Process and Texture Change in Heating
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 337~341
Texture is an important quality factor of processed chestnut products, which changes depending on the conditions of boiling process. The conventional boiling process consists of three stage(1st : 70 minutes at 60
; 2nd : 20minutes at 70
; 3rd : 80minutes at 98
). To improve the conventional boiling process of processed chestnut products, we investigated the changes of texture at different stages of boiling process and undertook the optimization of boiling process by response surface method on heating times of 2nd and 3rd heating, and amount of softening agent. The initial hardness and cohesiveness, the most important textural characteristics of chestnut, were 7.876kg and 0.189, respectively. In the third boiling stage, hardness decreased to 0.313kg and cohesiveness increased to 0.310. Using response surface method the minimum point of hardness and maximum point of cohesiveness was examined and model equations for predicting the changes of hardness and cohesiveness in the optional boiling condition were developed.
Effects of Temperature and Concentration on the Rheological Properties of the Biopolymer Produced by Bacillus sp. K-1 Strain and Mutants
Jeong, Nak-Hyeon ; Yun, Gwang-Seop ; Im, Mu-Hyeon ;
Korean Journal of Food Preservation, volume 4, issue 3, 1997, Pages 343~349
The rheological Voperties of biopolymers produced by Bacilli sp. K-1 and its mutant strains(KM-21, KM-83) were studied at the temperature ranges with 20∼80
, at the concenration of 2∼6%, at the pH ranges from 3.0 to 9.0 and at the shear rate of 9.3-930sec-1 The apparent viscosity of biopolymers was decreased with increasing shear rate, and thereby biopolymers showed pseudoplastic characteristics. It was found that the apparent viscosity models respected 19 temperature, concentration and both temperature and concentration were expressed by Arrhenius Model, Exponential Model and combined of the above two Models. Therefore, the apparent viscosity could be predictable by Arrhenius and Exponential Models with high R2.