• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.169-178
• /
• 1996

Target parameters such as water solubility index (WSI), intrinsic viscosity (IV), water holding capacity (WHC), oil holding capacity (OHC), soluble dietary fiber (SDF) and microstructure were investigated on three different screw configurations during twin-screw extrusion of wheat bran. WSI of raw wheat bran (RWB) was 13.7%, while that of extrudates ranged $16.3{\sim}23.2%$ when extruded using screw configurations with 5 reverse screw elements (RSE). It was found that the moisture content of RWB greatly affected WSI of extrudates. IV of wheat bran extrudates increased from 10.6 ml/g of RWB to $37.86{\sim}44.37\;ml/g$ of extrudates extruded using 3, 4 and 5 RSE, whose trend was highly related to the moisture content of RWB and the extrusion pressure. Multiplication of IV and soluble solid (SS) content exhibited good correlation $(R^2=0.85)$ with specific mechanical energy (SME). The results suggested that SS and molecular size are an important factor governed by the SME in solubilization of wheat bran. WHC increased with increasing feed rate and moisture content, while OHC decreased. SDF increased from 2.68% of RWB to $4.32{\sim}6.48%$ of extruded wheat bran, indicating the significant breakdown of cell wall components. Microstructure of the extrudates showed the distinct patterns of degradation and solubilization of cell wall structure, depending on the moisture content of RWB.

• Korean Journal of Food Science and Technology
• /
• v.33 no.5
• /
• pp.551-559
• /
• 2001

Sodium nitrite which is added in processing of meat process product to develope color and to keep bacteria from growing, produces toxic substance after reacting, bring about deterioration by oxidation and toxic substance. So natural material is needed to substitute this sodium nitrite for. Chitosan which is made of chitin by processing of deacetylase, has various function of antibiosis and antimutation. We studied about the substitution effect of chitosan against sodium nitrite in pork sausage. As a result, of storing the sausage, antimicrobial effect of sodium nitrite was detected by 0.35% of chitosan(M.W. 30 kDa). This chitosan had same color developing effect even though addition content of sodium nitrite reduced until 15 ppm which is less than 1/10 of standard level. And chitosan decreased fast a residual nitrite. This result shows that chitosan inhibited a formation of nitrosamine.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.25 no.3
• /
• pp.236-240
• /
• 1992

To obtain the applicable data for fish oil utilization, the characteristics of filefish viscera oil were studied. The lipid content showed the lowest value$(38.8\%)$ from viscera of filefish caught in April and the highest value$(59.5\%)$ in July. The seasonal variation in fatty acids showed a tendency of high level of polyenes such as 20:5 and 22:6 and low level of saturates such as 16:0 and 18:0 during the spawning season. While level of monoenes such as 18:1 was low regardless of seasons. The viscera of filefish caught in April contained $46.7\%$ total lipid(TL) which consisted of $94.3\%$ neutral lipid(NL), $1.6\%$ glycolipid(GL) and $4.1\%$ phospholipid(PL). The NL of filefish viscera mainly consisted of triglyceride$(88.1\%)$ and had esterified sterol and hydrocarbon, free sterol, diglyceride and free fatty acid in less quantity. The major fatty acids in TL and NL were 16:0, 18:0, 18:1, 20:5 and 22:6.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.882-887
• /
• 2015

This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.1
• /
• pp.118-127
• /
• 2015

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.

• Korean Journal of Breeding Science
• /
• v.41 no.1
• /
• pp.51-55
• /
• 2009

Jayoung was bred within the potato breeding program of Highland Agriculture Research Center (HARC), National Institute of Crop Science. It was originated from a cross made between Atlantic as a female and AG34314 as a male parent in 2003. Jayoung was evaluated as a clone number Daegwan 1-104 for the growth and tuber characteristics, yielding ability, and resistance to major potato diseases in the regional yield trials from 2006 to 2007. Finally, this clone was renamed as Jayoung and was presented to Korean Seed & Variety Service in 2007 for registration as a new potato cultivar. Jayoung has a oval shape, shallow eye depth, dark purple skinned and fleshed tuber characteristics. Its mean tuber yields from the regional yield trials was 37.3 MT/ha, and it showed the highest yield in spring cropping. Jayoung showed high resistance to both common scab (Streptomyces scabies) and potato leaf roll virus (PLRV), however it was susceptible to late blight (Phytophthora infestans). The dry matter content of Jayoung was fairy high 20.3%, therefore it is suitable for both chip processing and table usage. Its anthocyanin content was the highest in autumn cropping as 43.7 mg/100 g fresh weight and its mean anthocyanin content was 4.7 times higher than that of Jasim.

• Korean Journal of Remote Sensing
• /
• v.13 no.1
• /
• pp.13-30
• /
• 1997

Recent improvements of satellite remote sensing sensors which are represented by hyperspectral imaging sensors and high spatial resolution sensors provide a large amount of data, typically several hundred megabytes per one scene. Moreover, increasing information exchange via internet and information super-highway requires the developments of more active service systems for processing and analysing of remote sensing data in order to provide value-added products. In this sense, an advanced satellite data processing system is being developed to achive high performance in computing speed and efficieney in processing a huge volume of data, and to make possible network computing and easy improving, upgrading and managing of systems. JAVA internet programming language provides several advantages for developing software such as object-oriented programming, multi-threading and robust memory managent. Using these features, a satellite data processing system named as GeoPixel has been developing using JAVA language. The GeoPixel adopted newly developed techniques including object-pipe connect method between each process and multi-threading structure. In other words, this system has characteristics such as independent operating platform and efficient data processing by handling a huge volume of remote sensing data with robustness. In the evaluation of data processing capability, the satisfactory results were shown in utilizing computer resources(CPU and Memory) and processing speeds.

• Food Science and Preservation
• /
• v.19 no.4
• /
• pp.463-469
• /
• 2012

In this study, the anti-oxidant and anti-elastase activities of four abalone viscera extracts were investigated to screen the most promising extract. This extract was further studied in terms of its anti-skin-aging properties. In the DPPH-scavenging assay, the Tris-HCl extract showed a $58.60{\pm}0.88%$ radical-scavenging activity, which was followed closely by the ethanol extract that had a $55.40{\pm}0.62%$ scavenging activity. In the anti-elastase assay, however, the ethanol extract showed the significantly highest elastase inhibition activity. Furthermore, none of the extracts had a harmful effect on the human dermal fibroblast, as revealed in the MTT assay. In the cell study, the effect of the ethanol extract at various concentrations on the human dermal fibroblast was investigated. At the 10 ${\mu}g/mL$ concentration, the ethanol extract boosted the pro-collagen type I synthesis to $705.30{\pm}3.06$ ng/mL and reduced the MMP-1 to $54.30{\pm}0.80$ ng/mL, which was considered the optimum concentration. This is the first study that focused on the anti-oxidant and anti-skin-aging effects of abalone viscera extract. Its results may provide fundamental data for further study.

• Food Engineering Progress
• /
• v.13 no.1
• /
• pp.38-43
• /
• 2009

In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents (mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.8
• /
• pp.642-648
• /
• 2019

This paper presents a fast back-type transfer device for snack food processing that uses the inertia of transferred material. A conventional conveying system is a drive system that uses a belt conveyor and mechanical crank, which generate noise and vibration and cause environmental pollution. Vibration and noise are reduced in the proposed fast back feeding device by using a counterweight. The crank drive unit was replaced with a linear servomotor, and an equilibrium device was designed to balance the force due to acceleration. This makes it is possible to adjust the forward and backward speed and acceleration through PLC control. A vibration damper device offsets the vibration force of the periodic shock form. The main cause of the vibration was identified through vibration analysis, and reduction measures were established. We verified the effectiveness of the vibration by making a prototype and performing about 10 vibration tests. Because no mechanical transducer is needed, energy loss, noise, and vibration do not occur, and the operating speed is not limited.