Go to the main menu
Skip to content
Go to bottom
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 6, Issue 4 - Dec 1999
Volume 6, Issue 3 - Sep 1999
Volume 6, Issue 2 - Jun 1999
Volume 6, Issue 1 - Mar 1999
Selecting the target year
Freshness Extension of Tomatoes by Packaging Methods
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 255~259
This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystrene foam) box, double wall corrugated paperboard box and LDPE film pouches during storage at 25oC. The rate of weight loss was 5.9% in corrugated paperboard box after 7 days, but those of 20LD, 40LD film and EPS box were 1.1, 1.0, and 1.1% , respectively. Total ascorbic acid content of EPS box was 20% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was increase. Overall appearences of LDPE pouches and EPS box were better than those of corrugated paperboard box.
Freshness Extension of Table Grape 'Sheridan' by Packaging Methods
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 260~263
This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystyrene foam) box. double wall corrugated paperboard box and LDPE film pouches during storage at 25
. The rate of weight loss was 5.7% in corrugated paperboard box after 10 days. but those of 20LD, 40LD film and EPS box were 1.0, 0.8, and 0.9%, respectively. Total ascorbic acid content and titratable acidity of EPS box was 15.0% and 24.4% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was slightly increase. Overall appearences of LDPE pouches and EPS box were boner than those of corrugated paperboard box.
Effects of Film Thickness and Moisture Absorbing material on Ginger Quality during MA Storage
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 264~269
The effects of film thickness and moisture absorbing materials(MAM) on the ginger qualities were investigated during MA storage for 150 days. LDPE films of 0.04, 0.06 and 0.08mm thicknesses were applied to select the adequate film in gas permiability. MAMs of sheet and sachet type were applied to 0.06mm-LDPE film bag to prevent moisture condensation during storage. Thickness of film used affected neither weight loss nor firmness of gingers during U storage. But the thinner in thickness showed the less changes in sprouting, spoilage and reducing sugar. Moreover, compared with MAP alone, MAPs with MAM of both sachet and sheet styles led to the weight loss of gingers increasing by more than 3-4 times, but sprouting rate, spoilage rate and reducing sugar decreasing by 3.3, 1.4 and 2.3 times, respectively. These results showed that MAP with UM was significantly effective to prolong the freshness of ginger by longer than 2 times, compared with MAP alone.
Effects of Packing Materials on the Keeping Freshness of Chinese Chives(Allium Tubersum Rottler) at Low Temperature Storage
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 270~275
During the storage period of chives(Allium Tubersum fouler) at low temperature(4-5
), weight loss in chives by the packages of LDPE, p.p and HDPE film was decreased less than 1%, however that of chives unpacked was remarkably increased as time went by. Soluble solids of unpacked chives was decreased from 6.0 to 4.6
Brix after 2 weeks storage and that of LDPE film sealed was lessened to 4.9-5.9
Brix, the treatment of deaeration showed a tendency to decrease a lot to 4.5-4.7
Brix. The vitamin C content of chives unpacked was 37.1mg% at before storage, but after one week decreased very much to 15.2mg%, and that in chives packed by the different methods was visibly lessened after 2 weeks storage. the Vitamin C content in chives processed by deaeration sealing method was lessened compared to that at chives processed by sealing only. In the bag of chives packed by HDPE film had low CO
concentration and the gas concentration in the bag of chives processed by P.P. film was increased as storage period went by. Conclusively the freshness of chives packaged by LDPE and HDPE film maintained for 3 weeks, at P.P film for 2 weeks, but the marketability of chives unpacked was degraded in 3-4 days.
Treatment of Korean Medical Herb Extracts Affects the Quality Characteristics of Vegetables
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 276~280
To maintain the quality characteristics of vegetables, produce was dipped in Korean medical herb extracts (KMHE) such as Rheum palmatum L. or Coptis chinensis Franch with different concentration. Dipping in 500 ppm KMHE solution was suitable for the reduction or microbial load on cucumber, and 100 ppm KMHE solution was appropriate for others. Dipping time was suitable for produce about 10 minutes, and the temperature of dining solution had a limited effect cm the microbial load reduction. Antimicrobial activity of Coptis chinensis Franch and Rheum palmatum L. was maintained for cucumber and zucchini wrapped with polyvinylchloride film during storage at 10
Storage of Rice Cake made of Black Rice and Brown Rice using Flexible Packaging Materials
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 281~285
Physical and chemical changes of black rice cake were investigated to determine its packaging material during storage. Black rice cake was packaged with polyethylene(PE) or polypropylene(PP) film and stored in RH 65% at 20
for 5 months. There were no differences between PP and PE films for color, hardness and rancidity during storage, while weight change and water activity were slightly different between two films. Weight and water activity of black rice cakes packaged with PE or PP were increased during storage. Weight change and water activity of PE were slightly higher than those of PP. In conclusion, quality changes of black rice cake packaged with flexible packaging materials were little different between PP and PE during storage.
Effect of Gamma Irradiation and Post-Irradaition Treatment of Preservatives on the Cut Flower Longevity of Rose and Mum.
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 286~291
This study was carried out to determine the effect of dose and timing of gamma irradiation and post-irradiation treatment with some preservatives of cut flowers on their longevity of rose and chrysanthemum. Cut roses which were soaked in 2% sugar solution persist to 0.75 kGy irradiation treatments. In post-treatments with some preservative solutions, the mixture group of 2% sucrose,2000m silver nitrate and 3.0% crysal were available in flower quality, but the 200 ppm silver nitrate solution treatment showed serious blackening of floral stems and resulted On negative effect in flower quality. Effect of gamma irradiation and all preservative solutions on the cut mum longevity were showed almost same tendency with rose cut flower longevity experiments. The 2% sugar dipping solution in mum cut flower showed the most superior preservative effect compared with the my other preservative solutions tested. Also non-irradiated treatment extended to flower up to complete wilt.
Influence of Submersion by Heavy Rain on Growth, Yield and Qua1i1y of Peanut Plant Cultivated in Nakdong Riverside
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 292~296
This experiment was carried out to investigate the growth status, grain yield and quality of the peanut submerged by the flood in grain filling time. The growth status and grain yield of peanut plant after flooding became worse as the flooded day increases and there was remarkable difference in quality between the submerged peanut for just one day and the unsubmerged peanut. For the storage period, the acid value of lipid extracted from submerged peanuts was increased, and the content of linoleic acid of that decreased as the day of submergence became longer. The content of N, P2Of and MgO in peanut plant was increased but the content of K
O was decreased as the submergence duration became longer and the content of soil components were remarkably decreased after submergence. Thus the flooding during the grain filling period caused serious reduction in grain yield and quality of peanut, and more serious reduction was occurred due to longer duration of submergence.
Changes in Saponins Sugars and Amino Acids of White Ginseng during Storage Following Gamma Irradiation and Phosphine Fumigation
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 297~302
To investigate an alternative technique to phosphine fumigation, being used for controlling storage insects of dried ginseng, comparative effects of gamma irradiation (5 kGy) and fumigation on the content of moisture, saponins, free sugars, and amino acids of commercially-packaged white ginseng were evaluated immediately after and at the 6th month of storage at 20
and 70% RH after both treatments. The initial moisture content (8.44%) of the sample was not changed with the treatments, and maintained the 10% levels of moisture until 6 months of storage. Major ginsenosides were stable to both treatments, but they showed some reduced content in the control and fumigated samples at the 6th month of storage. Gamma irradiation caused some decrease in the content of free sugars and the subsequent storage of the sample resulted in a further reduction in their content in the order of irradiated, fumigated and control samples. Although irradiation and fumigation brought about a decrease in the content of fee amino acids by about 5%, however the storage period for 6 months was shown more influential than the treatments used for the improvement of biological quality in stored white ginseng.
Compressive Strength Reduction Characteristics of Linerboard as Influenced by Temperature and Humidity
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 303~307
Compressive strength reduction characteristics of 4 different linerboards(SC, KA, SK and IK) as influenced by temperature and humidity were investigated by ring crush test. No significant effect of temperature on the reduction of compressive strength was found for samples prepared at 5
. At the relative humidity of 66 percents, IK linerboard showed the lowest reduction of the compressive strength. At the relative humidity of 93 percents, KA linerboard lost 40 percents of its initial compressive strength while SK linerboard lost its strength up to 56 percents. The result indicated that KA linerboard was the most cost effective and material with the highest compressive strength among tested linerboards.
Effects of Acid and Alkali Treatment for Chestnut Peeling and Its Physical Properties
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 308~312
To develop the effective method for chestnut peeling, we examined the effect of peeling by acid and alkali treatment on their concentration, immersion temperature and time. Furthermore the physical properties of chestnut were investigated. In alkali treatment, 9% NaOH treated at 40
for 9min was the most efficient for peeling outer peel, while acid treatment was less effective. But in the peeling of inner peel, acid treatment was more effective than alkali, especially, 3% HCIO
treated at 50
for 30 min was the most effective. The correalation coefficient between weight and inner(outer) peel weight was higher than other physical properties, and multiple regression equation was established for predicting inner(outer) peel weight
Properties of Rice Flour Prepared with Roll Mill and Pin Mill after Tempering
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 313~318
The Properties of rice flour and consumed electricity to make rice flour were compared among three different process ; 1. roll mill after soaking rice in water, 2. roll mill after tempering, 3. try pin mill. When rice was milled by roll mill and pin-milled after tempering for 10 hrs(TRPMR), consumed electricity and moisture content of rice flour were the least. Particle size of rice flour prepared with TRPMR was 87.4% of 100 mesh or more which was the highest number among the rice flour prepared using different processes. Gelatinization temperature of the rice flour was 63.2
and was 1.3
lower than that of rice flour prepared with other processes. Viscosity of the rice flour prepared by TRPMR was the least. Whiteness of the rice flour prepared by TRPMR was similar to that of wheat flour.
Effects of Osmotic Dehydration on Drying Characteristics of Kiwifruits
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 319~323
This study was conducted to minimize the deterioration of dried kiwifruit quality. Osmotic dehydration was carried out as pretreatment before drying. After the kiwifruits were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods(hot air drying, vacuum drying, freeze drying). Hot air drying and vacuum drying were superior to freeze drying in the drying speed. But vacuum and freeze drying preserved more vitamin C than hot air drying. Also, osmotic dehydrated kiwifruit kept better quality than nontreated kiwifruit. Diffusion coefficient which describes moisture transfer, was high in drying process pretreated with osmosis. The changes of vitamin-C followed the second-order reaction rate equation with high RE, respectively.
Extraction of Red Ginseng Extract by Impulse Vacuun System
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 324~327
This study was carried out to establish the extraction method of red ginseng extract without saponin decomposition. Red ginseng was extracted with impulse vacuum system and multi-stage extraction method. Crude saponin content of red ginseng extract (RGE) from impulse vacuum system was 5.4-5.9%, while that of RGE from multi-stage extraction method was 8.2-8.3%. However, HPLC Patterns indicated that saponins of RGE from impulse vacuum system were hardly decomposed, while those of RGE from multi-stage extraction method were decomposed, especially in ginsenoside -Rgl and -Re saponin. Also, the yields of red ginseng by impulse vacuum system were 15 to 20 times higher than that of multi-stage extraction method.
Changes in Pattern of Tannin Isolated from Astringent Persimmon Fruits
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 328~332
This study was investigated pattern changes of tannin isolated from astringent persimmon fruits. The contents of total phenolics and soluble tannins decreased as the maturing and softening of persimmon fruits proceeded. Green and mature persimmon tannins reacted with acetaldehyde. The more contents of tannin increased, the more reactions became. And the reaction of green Persimmon tannin was more active than mature persimmon tannins. But tannin from soft persimmon fruits did not react with acetaldehyde. Tannins were more polymerized during maturing and softening of fruits. So there was a little difference in chromatography of persimmon tannins. Also green and mature persimmon tannins obtained 4 bands respectively after thin layer chromatography analysis. But there was only 2 bands in soft persimmon tannin. As softening of persimmon fruits proceeded, most of tannins reacted with acetaldehyde, so coagulated. Also the component of soluble tannins was changed during softening of persimmon fruits.
Effects of Calcium Lactate and Acetate on the Fermentation of Kimchi
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 333~338
This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10
. The shelf-life of the kimchi by adding the mixtures of calcium lactate and calcium acetate at the ratio of 0.4:0.1, 0.3:0.2, 0.2:0.1 can be extended approximately 5 days. And, calcium contents of the kimchi tissue increased 46 to 66% against the control products. And also, demage of parenchyma cell was lower, the scores of crispness and overall taste of the kimchi treated were higher than those of the control.
Effect of Crab-Shell Powder and Water Extract of Cow Bone on the Fermentation of Kimchi.
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 339~344
The effects of water extracts of cow bone(WECB), and crab-shell powders(CSP) on the fermentation of kimchi were investigated. WECB has not a great effects on pH, titratable acidity, ratio of lactic acid bacteria against total microbe, and the number of Leuconostoc and Lactobacilli, but has on sour taste, and flavor and overall taste. The kimchi prepared by adding the 0.03% WECB and 1.5% CSP together showed more effective than the control and CSP-added kimchi in pH maintenance, buffer action ratio of lactic acid bacteria against total microbe. The sensory profiles such as fishy and garlic flavor, crispness and overall taste showed in the control and CSP-added kimchi were improved in the kimchi added no only, and CSP and WECB together.
Antimicrobial and Antioxidative Activities of Opuntia ficus-indica var. Saboten Extracts
Korean Journal of Food Preservation, volume 6, issue 3, 1999, Pages 345~359
The antimicrobial and antioxidative effects of Opuntia ficus-indica vur. saboten (OP) extract with different solvents and extraction methods were investigated. In general, antimicrobial activity of OP was higher in extracts by reflux than in extracts by shake. However, no significant difference in antimicrobial activity was observed between methanol, ethanol and water extract. The antimicrobial activity was significant against all microbes tested, especially against Pseudomonas aeruginosa by shake extract and against Escherichia coli O-157 by reflux extract. A severe morphological change with destruction of outer layer was observed in Salmonella enteritidis treated with water extract. Though OP extract in hydrogen activity was lower than 0.1% BHT, the activity of OP extract showed very high effectivenss than the activity of control. OP extract showed a similar extent of antioxidative activity with BHT.