• 제목, 요약, 키워드: total acidity

Search Result 1,506, Processing Time 0.041 seconds

Deacidification of Mandarin Orange Juice by Electrodialysis Combined with Ultrafiltration

  • Kang, Yeung-Joo;Rhee, Khee-Choon
    • Preventive Nutrition and Food Science
    • /
    • v.7 no.4
    • /
    • pp.411-416
    • /
    • 2002
  • The effects of electrodialysis (ED) alone or ED plus ultrafiltration (UF) on deacidification of mandarin orange juice were studied by using a commercial ED stack with ion exchange membranes. ED processing, reduced the total acidity of the juices by 30% (0.6~0.7% as total acidity) after 50 min and by about 60~70% (0.23~0.4% as total acidity) after 100 min, as compared to the control juice. However, the acidity reduction after 50 min of ED was determined to be suitable, when considering total acidity (0.6~0.7%, w/w) and current efficiency. There was no color change in the juices following ED, and the pH and Brix were only slightly decreased. Furthermore, ascorbic acid and citric acid concentrations showed only minor decreases, and amino-N, free sugar, and flavonoid contents remained almost unchanged. Therefore, we concluded that the nutritional integrity of the juice was maintained. ED combined with UF may be effective, not only in preventing membrane fouling, but also in preserving the nutrients, such as ascorbic acid, in citrus juice.

Study on the Resazurin test as a Rapid Method for the Estimation of Maturity of Kimchi (김치숙성도 판정기준을 위한 신속 검사법 Resazurin-test 에 관한 연구)

  • Woo, Soon-Ja;Lee, Hye-June
    • Korean Journal of Food Science and Technology
    • /
    • v.19 no.3
    • /
    • pp.250-256
    • /
    • 1987
  • An attempt was made to establish a simple and rapid method for the evaluation of Kimchi quality. Four kinds of Kimchi included one home made traditional Kimchi were stored at $4^{\circ}C$ and$25^{\circ}C$ and biochemical changes, including pH, total acidity, volatile acidity, volatile basic nitrogen, vitamin C, NaCl, glucose, nitrite and resazurin value were determined and tested for the relationship with sensory evaluation. The change in pH, total acidity and resazurin value were highly correlated with the sensory maturity of Kimchi-Resazurin value was strongly influenced by the sample dilution and fermentation temperatures. It was concluded that resazurin test with sample solution of $2{\sim}4%$ could be used as a rapid method for the estimation of the maturity of Kimchi.

  • PDF

Microbial and Chemical Changes of Kimchies Containing Different Ingredients During Fermentation (재료를 달리한 김치의 발효중 미생물학적 및 화학적 변화)

  • 유영균
    • The Korean Journal of Food And Nutrition
    • /
    • v.9 no.3
    • /
    • pp.289-293
    • /
    • 1996
  • Population changes of aerobic bacteria and lactic acid bacteria and changes of pH, acidity, and total sugar content were creased from initial period of fermentation. Lactic acid bacteria Increased during the first one nay rapidly and thereafter they creased slowly thereafter. Acidity increased on the third day of fermentation. Acidity was very low In Kimchi containing both Total sugar content decreased gradually from initial period to late period of fermentation.

  • PDF

Effects of Soo Jeom San on the Functions of Heart and Digestive Organs (수점산(手拈散)이 심장(心臟)과 소화기(消化器)에 미치는 영향(影響))

  • Lee, Key-Sang;Mun, Byeong-Sun;Kim, Sah-Gil
    • The Journal of Internal Korean Medicine
    • /
    • v.11 no.2
    • /
    • pp.148-169
    • /
    • 1990
  • The Present experiment was designed to investigate the effects of Soo Jeom San on the function of heart and digestive organs. And thus it was analyzed the total acidity, recovery effect, and the other various enzyme activities such as ATPase, Creatine kinase, Aspartate transaminase, and Lactate dehydrogenase. The results were obtained as follows : 1. The Total acidity decreased after Soo JeomSan administration for 6 days, however the total acidity inoreased after the drug administration for 9 days, these phenomena demonstrate that Soo Jeom San acts as a dual factor. The mechanism of decreasing the total acidity was considered to the inhibition of ATPase activity used for HCI active transport from parietal cells. 2. Soo Jeom San recovered the islets of Langerhans which was disrupted by streptozotocin. The recovery mechanism was suggested that Soo Jeom San stimulates the ${\beta}-cell$ proliferation. 3. Soo Jeom San inhibited the enzyme activities such as Creatine kinase and Aspartate transaminase, however the drug activated Lactate dehydrogenase. According to the obtained results, Soo Jeom San may be used for curing gastric ulcer and myocardiac infarction.

  • PDF

Study on the coating weight and corrosion resistance of Zinc phosphate for surface treatment of ammunition (탄약 표면 처리용 아연계 인산염 피막의 중량 및 내식성에 관한 연구)

  • Kim, Myung-Hyun;Lee, Seung-Yong;Lee, Hyun-Hee;Lee, Young-Tae
    • Journal of the Korea Academia-Industrial cooperation Society
    • /
    • v.18 no.10
    • /
    • pp.603-610
    • /
    • 2017
  • Steel used for various industrial fields including ammunition is vulnerable to corrosion so surface treatments are required such as plating, painting and chemical conversion coating. Zinc phosphate, used for ammunition manufacturing, is used to stick the stable compound on the surface by chemical conversion of metal. The quality of phosphate coating depends on many factors such as total acidity and iron content. In this study, we studied the influence of total acidity and iron content on coating weight and corrosion resistance of phosphate coating. The surface structure of the coating becomes dense and corrosion resistance is improved with increasing iron content. However, total acidity influences only the thickness and phosphate coating weight. In conclusion, this study suggests the optimal range of total acidity and iron content to manufacture the ammunition.

Physicochemical and Antioxidant Properties of Commercial Vinegars with High Acidity (시판 고산도 식초의 이화학적 품질 및 항산화 특성)

  • Jo, Deokjo;Park, Eun-Joo;Yeo, Soo-Hwan;Jeong, Yong-Jin;Kwon, Joong-Ho
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.42 no.8
    • /
    • pp.1204-1210
    • /
    • 2013
  • Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from $7.00{\sim}10.80^{\circ}Bx$ and 1.32~3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.

Property of Filature Water against the Solubility of Cocoon Layer Sericin Seoul National Silk Conditioning House (제사용수의 수질이 견층 세리신(Sericin) 용해에 미치는 영향 (제2보))

  • 김병호;원성희
    • Journal of Sericultural and Entomological Science
    • /
    • v.15 no.2
    • /
    • pp.45-53
    • /
    • 1973
  • 1. The sericin solubility increased rapidly as the increase of water M-alkalinity. 2. The acidity of the treated water was nutralized at the over 25ppm of M-alkalinity. 3. The more M-alkalinity of the sample water is, the more M-alkalinity was found after cocoon treat. 4. The total hardness of sample water seemed to be droped as M-alkalinity increased. 5. The sericin solubility also seemed to be droped as the increase of water acidity. 6. In case of treat finish with cocoon, the acidity and total hardness seemed to increase as the acidity of the water increased, but M-alkalinity was nutralized at 20~40 ppm of water acidity or the M-alkalinity could not be found in case over 40ppm of acidity. 7. In case increase of iron component with sample water, sericin solubility seemed to drop down, and mangan component showed the same nature but dull drop. 8. After cocoon was treated with water, acidity, M-alkalinity and total hardness were increased by the extraction from cocoon shell because of pH and treating temperature but not because of iron componnent. Mangan component, however, affected as to increase of acidity and total hardness but to decrease for M-alkalinity. 9. In case change of M-alkalinity and total hardness, sericin solubility has increased also. 10. In case constant pH and total hardness, the more M-alkalinity is, the more sericin solubility was found. 11. In case constant pH, total hardness, and M-alkalinity, the more acidity is, the less sericin solubility was found. 12. In case constant pH(6.8) and M-alkalinity, the more total hardness is, the less sericin solubility was found. 13. Though the combination of water, high solubility water, medium solubility water and low solubility water were prepared. The high solubility water desolved sericin 2.2% more than low solubility water. And the medium solubility water desolved sericin as much as 2.4~2.9%. 14. It was found that the most important factors for filature water are pH, M-alkalinity, acidity and total hardness which may need more words for optimum filature water development. 15. In case of repeat use of water, the buffer action of water has increased so that the sericin solubility to be decreased.

  • PDF

Quality Properties of Pear Vinegars with High-Acidity under Different Fermentation Conditions (고산도 배식초 제조 시 발효조건에 따른 품질특성)

  • Jo, Deokjo;Lee, Hye-Jin;Jeong, Yong-Jin;Yeo, Soo-Hwan;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.46 no.4
    • /
    • pp.418-424
    • /
    • 2014
  • High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.

Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods

  • Jang, Gwi Yeong;Lee, Youn Ri;Song, Eun Mi;Jeong, Heon Sang
    • The Korean Journal of Food And Nutrition
    • /
    • v.31 no.2
    • /
    • pp.258-263
    • /
    • 2018
  • To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and $80^{\circ}C$, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at $60^{\circ}C$ decreased slowly than 70 and $80^{\circ}C$, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.

Sruvey of Raw Silk Reeling Water in Korea (우리나라 제사용수의 실태 조사)

  • Sung, J. C.;Lee, D.;Lee, D. S.;Kho, C. S.;Choi, K. S.;Jou, W. H.
    • Journal of Sericultural and Entomological Science
    • /
    • v.29 no.2
    • /
    • pp.73-81
    • /
    • 1987
  • This investigation was carried cut to obtain the reeling water conditions in Korea. The analyzed items of water were pH, colority, turbidity, acidity, alkalinity, solids electric conductibity hardness and heavy metal ions. About 40% of the reeling water were found to be agreeable, 30% were acceptable provided with some quality control and the others were out of acceptable range mainly based on the M-alkalinity, acidity, pH and total hardness. It was found that there was a following relationship between total hardness and electric conductibity with the relative correlation coefficient r=0.9145. y=15.967+0.22774x Where x, y are electric conductivity and total hardness respectively.

  • PDF