• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.385-392
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• 1996

The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.513-520
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• 2000

An integrated grader which measures soluble solid content, color and weight of fresh apples was developed by NAMRI. The prototype grader consists of the near infrared spectroscopy and machine vision system. Image processing system and an algorithm to evaluate color were developed to speed up the color evaluation of apples. To avoid the light glare and specular reflection, an half-spherical illumination chamber was designed and fabricated to detect the color images of spherical-shaped apples more precisely. A color revision model based on neural network was developed. Near-infrared(NIR) spectroscopy system using NIR reflectance method developed by Lee et al(1998) of NAMRI was used to evaluate soluble solid content. In order to observe the performance of the grader, tests were conducted on conditions that there are 3 classes in weight sorting, 4 classes in combination of color and soluble solid content, and thus 12 classes in combined sorting. The average accuracy in weight, color and soluble solid content is more than about 90 % with the capacity of 3 fruits per second.

• Food Science and Preservation
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• v.17 no.3
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• pp.370-375
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• 2010

Cherries (Prunus avium L) were selected at the light red (LR) and dark red (DR) stages of maturation. Soluble solid content and the physicochemical properties of fresh 'Bing' cherries were analyzed to identify an instrumental nondestructive attribute reflecting changes in sweetness. Soluble solid content was significantly correlated with various physicochemical properties (firmness, color, and acid level) in LR-stage cherries. In DR-stage cherries, only firmness was positively correlated with soluble solid content. A positive correlation was found between soluble solid content and firmness of 200 randomly selected cherries. Thus, flesh firmness may be a useful quality factor indicating potential consumer acceptance of 'Bing' cherries.

• Journal of Biosystems Engineering
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• v.33 no.6
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• pp.410-415
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• 2008

On-line monitoring of fresh tomato paste processing was done using two radio frequency (RF) sensors resonant at 85 and 110 MHz. Fresh tomato juice with soluble solid content of about $5^{\circ}Brix$ was evaporated up to $23^{\circ}Brix$ and diluted down to about $5^{\circ}Brix$ again with a pilot scale evaporator. The RF sensors were installed in a processing pipe and monitored. The pastes at a specific $^{\circ}Brix$ level were sampled and analyzed for physical properties such as soluble solid content and viscosity. The relationships between sensor outputs and measured physical properties were analyzed. Analysis results showed RF sensor is feasible to apply on-line monitoring of tomato paste processing.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.671-676
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• 2007

The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature ($25^{\circ}C$). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities ($25^{\circ}C$) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.

• Journal of Biosystems Engineering
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• v.22 no.2
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• pp.256-265
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• 1997

The objectives of this study were to examine the ability to predict soluble solid and firmness in intact apples based on the visible/near-infrared spectroscopic technique. Two cultivars of apples, Delicious and Gala, were handled, tested and analyzed separately. Reflectance spectra, Magness-Tayor (MT) firmness, and soluble solids in apples were measured sequentially. Maximum and minimum diameters, height, and weight of apples were recorded before the MT firmness tests. A spectrophotometer was used to collect reflectance spectra of intact apples over a wavelength range of 400 to 2, 498 nm. The W firmness tests were conducted using a standard 11.1mm (7/16 in.) MT probe mounted in an Instron universal testing machine. A digital refractormeter was used to measure soluble solid contents in the apples. Apple samples were divided into a calibration set and a prediction set. The calibration set was used during model development, and the prediction set was used to predict soluble solids and firmness from unknown spectra. The method of partial least square (PLS) analysis was used. An unique set of PLS loading vectors (factors) was developed for soluble solid content and firmness. The PLS model showed good correlations between predicted and measured soluble solids of intact apples in 860～1078 nm of the wavelengths. However, the PLS analysis was not good enough to predict the apple firmness.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.421-425
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• 1985

The changes of pectic substances during baking at $175{\sim}180^{\circ}C$ for 30 minutes and polygalacturonase activities of three sweet potato cultivars on textural properties were investigated. The three different types of sweet potato cultivars were the dry type (Wonki), the intermediate type (Shinmi), and the moist type (Chunmi). The moisture content, alcohol insoluble solid content, composition of pectic substances and hardness were determined before and after baking. It was found that HCl-soluble pectin was significantly changed into water soluble and sodium hexametaphosphate soluble pectin by baking. The dry type, Wonki showed the lowest moisture content, but the highest alcohol insoluble solid content and hardness. Wonki, whose polygalacturonase activity was the highest, had the highest HCl-soluble pectin content after backing.

• Journal of the Korea Institute of Building Construction
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• v.3 no.2
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• pp.141-148
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• 2003

This study deals with the estimation of material properties according to the construction condition for water-soluble rubberized asphalt waterproofing material of spray type. In this study, the waterproofing material property by the spray construction method is suggested by means of estimation its tensile performance and temperature dependency according to mix proportion ratio(4:1, 8:1), referenced viscosity and solid content (A:360cps, 76%, B:580cps, 79%, C:490cps, 70%), spray angle($30^{\circ}$, $45^{\circ}$, $60^{\circ}$), and spray distance(30cm, 50cm, 70cm). The result of testing are as follows. (1) The mix proportion ratio of principal agent and hardener is 4:1. (2) The viscosity referenced and solid content are 490cps and 70%. (3) The spray angle referenced is $45.^{\circ}$ (4) The distance referenced from concrete surface to spray gun is 40~50cm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.914-919
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• 1998

This work was designed to determine the optimum extraction conditions for imporving the quality of Eucommia ulmoidesl leaf-tea. Soluble solid content was 27.7% in the tea extracted at 99.3$^{\circ}C$(extraction temperature) and 67.8 min(extraction time) which were maximum points by the ridge analysis. The extraction conditions for the maximum organoleptic scores were 72.9$^{\circ}C$ and 59.6 min in color, 80.$0^{\circ}C$ and 90.0 min in aroma, 77.8$^{\circ}C$ and 55.5 min in aftertaste, and 77.9$^{\circ}C$ and 53.1 min in overall palatability. The extraction conditions for the minimum organoleptic scores were 77.8$^{\circ}C$ and 52.7 min in astringent taste, and 75.1$^{\circ}C$ and 49.4 min in Chinese medicine taste. The optimum ranges of the conditions based on soluble solid content and overall palatability of the tea wre 75~83$^{\circ}C$ and 55~65 min. The soluble solid content and overall palatability predicted at ooptimum condition(78$^{\circ}C$ and 60 min) werw similar to experimental values.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.605-609
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• 1991

The physical properties which must be considered as engineering factors affecting on the evaporation process of fruit juices are boiling point rise, density, viscosity, thermal conductivity and specific heat. These factors are varied with food ingredients, soluble solids, pressure and temperature. In the reserch, it has been worked to obtain the data and to develop prediction model for the boiling point rise as a faction of soluble solid and pressure by the regression of SPSS package program. For the prediction model of density, it was developed as a fuction of soluble solid content on apple and pear juices. For the viscosity model, it was establised by the factors of temperature and content of soluble solid through the optimization program.