• Food Science and Preservation
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• v.20 no.1
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• pp.97-103
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• 2013

The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter's colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (${\Delta}E$) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with ${\geq}0.9964$ of $R^2$ (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.297-304
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• 1983

The water content, respiration rate, solid, and starch contents in the potate tuber of May Queen and Namjak stored at $5^{\circ}C$ and $20^{\circ}C$ were determined during 27 week period. Changes in appearance of the surface and internal tissue also were observed. The dormancy period of May Queen stored at $5^{\circ}C$ and $20^{\circ}C$ was 12 seeks, but Namjak at $5^{\circ}C$ and $20^{\circ}C$ were 9 weeks and 21 weeks, respectively. Greening developed from 12 weeks in the tuber of May Queen at $5^{\circ}C$ and browning of Namjak stored at $5^{\circ}C$ was observed from 6 weeks. In both potatoes stored at $20^{\circ}C$, the rates of respiration were higher than those stored at $5^{\circ}C$, and the rates increased continuously after sprouting at $20^{\circ}C$ but maintained at the low level at $5^{\circ}C$. Solid and starch contents of Namjak were always higher than those of May Queen during 27 weeks, but the levels did not change significantly with time. Solid and starch contents at $20^{\circ}C$ maintained at higher level than at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.377-385
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• 2022

This study examined the dietary fiber content of potato and physicochemical characteristics of potato starch isolated from various cultivars. The total dietary fiber content of the Arirang1ho cultivar was 6.30%, which was higher than that of other cultivars. The amylose content ranged from 36.76-55.75%, with Sooseon having the highest amylose content. Analysis of the degree of amylopectin polymerization revealed that all cultivars had a high proportion of DP (degree of polymerization) 13-24. The phosphate content ranged from 45.90-84.23 mg/100 g, with Arirang1ho having the highest and Eunseon having the lowest phosphate content. The resistant starch content ranged from 58.94-79.87%. Geumseon showed the highest breakdown in the range of 587.45-1,129.72 RVU (rapid viscosity unit). Sooseon had the lowest gelatinization enthalpy value for potato starch in the range of 5.54-7.64 J/g. These results provide basic data for the use of potatoes in industrial applications.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.355-363
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• 1982

In order to develop the commercial storage method of potatoes by irradiation combined with natural low temperature, storage room($450{\times}650{\times}250cm$; year round temperature change, $2-17^{\circ}C;\;70-85%\;R.H.$) on a batch scale followed by irradiation with optimum dose level. Irish cobbler and Shimabara were 100% sprouted after 3 months storage in control, whereas in 15 Krad irradiated group, sprouting was completely inhibited at Irish cobbler for 9 months storage, and at Shimabara for 12 months. The extent of loss due to rot attack after 9 months storage was 6% in control, 6-8% in 10-15 Krad irradiated group at Irish cobbler and weight loss was 16.5% in control, 5.1-5.6% in irradiated group, whereas rotting rate of Shimabara after 12 months storage was 100% in control, 15% in irradiated group and the weight loss of its was 12.6% in control, $7.3{\sim}7.4%$ in irradiated group. The moisture content in whole storage period of two varieties were $72{\sim}82%$ without remarkable changes. The total sugar and ascorbic acid contents were slightly decreased according to the dose increase and elapse of storage period, whereas reducing sugar content was increased. Irish cobbler was 90% marketable after 9 months storage and 85% in Shimabara after 12 months storage.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.414-419
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• 1991

Polyphenol oxidase from Jerusalem artichoke(Helianthus tuberosus L.) tubers was partially purified by precipitation with ammonium sulfate, followed by gel filtration on Sephadex G-100. The enzyme showed maximal activity at pH 6.5 and $4^{\circ}C$. Kinetic studies indicated $K_{m}$ value of 3 mM for catechol and activation energy of 72.6 kcal/mole. As for substrate specificity of polyphenol oxidase the enzyme showed high affinity towards diphenol compounds, but not towards monophenols. The enzamatic browning was completely inhibited at 1 mM concentration of L-ascorbic acid, sodium hydrosulfite and L-cystein(HCl). The activity of polyphenol oxidase in 0.1 M potassium phosphate buffer(pH 6.5) was fairly stable for a week at $4^{\circ}C$, while it decreased remarkably at $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1146-1150
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• 1996

The purpose of this research was to provide fundamental data required for the process design of conveying, storage and processing of food powders. Potato starch, corn starch, wheat protein, soybean protein, and model food powders prepared by mixing potato starch and wheat protein were selected and their sorption characteristics such as equilibrium moisture content, monolayer moisture content, and sorption enthalpy were determined. Equilibrium moisture content and monolayer moisture content of high starch powders were higher than those of high protein powders, and the equilibrium moisture content decreased with temperature. The determination coefficients of the regression equations to predict the equilibrium moisture content of food powders were from 0.997 to 0.999. Sorption enthalpy experiments indicated that powder of high moisture content showed lower sorption than that of low· moisture content, and the high protein powder showed lower sorption than high starch powder.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.348-355
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• 1999

Effects of pH, sugars, organic acids, metal ions, ascorbic acid and light on the stability of anthocyanin pigment extracted from purple-fleshed potato (Solanum tuberosum L.) were studied. The pH had marked influences on the color of the potato anthocyanin pigment: i.e., the lower the pH of the anthocyanin solution was, the more stable and intenser of the pigment was. It showed characteristic bathochromic shift as the pH of the solution increased. Generally, the addition of sugars into the purple-fleshed potato anthocyanin solution caused decrease in color stability of the pigment. Among the sugars tested, maltose was the most deleterious followed by sucrose, galactose, fructose and glucose. The addition of organic acids greatly increased the stability of the pigment. Malic acid was found to be the most effective in stabilizing the pigment followed by tartaric, citric and succinic acids, while malonic acid was found to be deteriorative to the stability of the pigment. Most metal ions except $Cu^{2+}$ increased stability of the pigment-especially, $Cd^{2+}\;and\;Al^{3+}$ were more effective than the others. Ascorbic acid degraded the pigment considerably, but the adverse effect was diminished by adding thiourea. Light gave an adverse effect to the stability of the purple-fleshed potato anthocyanin pigment, which could be minimized by shielding the light from the pigment.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.479-485
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• 2002

본 연구는 초음파를 이용하여 한우도체의 연도를 비파괴적이며 객관적으로 측정할 수 있는 시스템을 개발하기 위해서 수행되었다. 한우도체 연도 측정 시스템은 크게 초음파 측정장치, 자동 탐촉자 수직이동장치, 데이터 획득 및 분석장치로 구성되었는데 초음파 측정장치는 초음파 pulser/receiver 및 탐촉자, 자동 탐촉자 이동장치는 상하운동부, 구동부, 제어부, 데이터 획득 및 분석장치는 digitizer, Labview 5.1을 사용하여 구성되었다. 통합된 시스템을 이용하여 획득된 도체의 초음파 신호를 분석하기 위해 1.0~1.1 MHz의 bandpass filtering을 거쳐 hilbert 변환을 이용, envelope를 구할 수 있었으며 탐촉자와 도체의 최적 접촉 위치를 결정하기 위하여 3단계로 나누어 신호분석을 실시하였다. 시료의 개수는 40개였으며 획득된 envelope를 FFT 변환 후 PLS, PCR 분석을 수행한 결과 7단계의 PCR 분석에서 $R^2$= 0.6474의 유의성 있는 결과를 나타내었으므로 최적 접촉 위치로 결정하였다. 최적 접촉 위치를 통해 시료 80개의 추가 실험을 실시한 결과 PCR 분석에서 $R^2$= 0.4304의 결과를 나타내었으며 이를 이용, 도체의 연도를 측정하는 프로그램을 개발하고 최종 통합 시스템을 구축하였다. 본 한우도체 연도 측정 시스템의 개발을 통해 한우도체의 전단력을 예측하여 연도를 객관적으로 판정 가능할 것으로 생각되며 또한 사이즈의 확대로 도축장에 설치하는 설비로서 가능할 것이라 사료된다. 그러나 추후 좀 더 세밀한 측정과 결과의 보완을 위한 분석방법의 개선에 관한 연구가 진행되어야 할 것이다. 사용해 설계된 장치를 사용자가 쉽게 제작할 수 있도록 하였다. 공정설계프로그램을 통해 설계된 공정은 데이터베이스에 저장이 되며 장치설계프로그램에서 쉽게 이전에 설계했던 공정을 이용할 수 있도록 하여 공정 설계와 장치설계를 연계하도록 하였다.동투하시간과 비용 -종자준비부터 통마늘선별까지의 일관기계화로 투입된 주요작업의 노력은 75∼76%가 절감되고, 재배규모 3ha기준시 비용은 44-53%절감되었음. the annealing texture. Observations by TEM and EBSD revealed the formation of very fine grains of ∼1.0$\mu\textrm{m}$ after CCSS.he dislocations form local defect arrangements at the grooves permitting the substantial reduction in defect density over the remainder of the interfacial area.한 최대의 감자 재배지역을 형성하였다. 제주도는 산지지형과 따뜻한 기온으로 2기작이 가능하고, 감자가공 공장설립과 교통발달에 따른 육지 시장과의 접근이 용이해졌기 때문에 남한에서 2번째로 큰 감자재배지역이 되었다.(요약 및 결론에서 발췌)그람양성균에서 효과적이었으며, 농도별 항균력시험 결과 농도가 증가할수록 비례하여 저해율도 증가함을 알 수 있었다. 첨가농도를 달리하여 미생물의 생육도를 측정한 결과, fraction II磎꼭\ulcorner경우 그람양성균에 대해 500 ppm 이상에서 뚜렷한 증식억제효과를 나타내었다.서 뚜렷한 증식억제효과를 나타내었다.min/+}$계

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.121-125
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• 2007

물 수요예측을 실시함에 있어서 사회 경제의 장래동향과 도시의 특성 및 발전 동향을 반영하여 수행하여야 한다. 그러나 지금까지의 관행으로는 수도계획에서 사용할 수 있는 실사용량에 대한 조사와 통계가 이루어지지 않고 있다. 실제 현장에서 얻은 자료를 토대로 하여 수도계획 및 설계에 사용할 수 있는 신뢰성 있는 설계인자의 도출이 필요하다. 본 연구에서는 급수지역의 각 조사 가정의 물 사용량을 실측 조사하여 얻어진 자료를 토대로 하여 물 수요 구조의 변화를 파악할 수 있는 수단의 하나로 가정의 수돗물 사용특성과 경제적 요인에 따른 가정용수의 사용특성 경향을 파악하고자 하였다. 가정에서 사용된 용수량의 조건별 경향성을 분석하기 위하여 한국수자원공사에서 2002년부터 2006년까지 3년여에 걸쳐 표본 집단이 되는 전국 140개 가구에 유량계를 설치하여 유량 자료를 획득하였고, 설문조사를 실시하여 각 가정의 물 사용 특성인자들을 조사하였다. 이 자료를 대상으로 비교적 자료의 신뢰성을 높이기 위한 자료의 선별과정을 거쳤다. 이렇게 선별된 자료들을 경향성 분석에 쓰이는 Mann-Kendall test와 Spearman's Rho test를 이용하여 분석하였다. 그 결과를 바탕으로 가정 용수 소비패턴의 증가 감소에 영향을 끼치는 인자들을 추출하였다. 실측자료를 분석을 통하여 나타난 결과들을 바탕으로 용수 수요처의 조건별 특성을 분석하고, 이를 활용한 생활용수 예측모형을 개발함으로써 합리적인 수요예측에 의한 용수수요의 과다예측 우려를 해소하고, 경제적 수도시설계획을 수립하는 등 과학적 물 수요관리 정책 수립을 위한 의사결정도구가 제공될 수 있다.c}$C의 저온에서 저장한 감자는 $20^{\circ}$C에서 저장한 감자보다 발아의 지연과 함께 낮은 PGA증가율을 보였다.다 높았으며, 전반적인 선호도의 경우 G3(1.5%)를 가장 선호하는 것으로 나타났다. 백년초 분말 첨가 도토리묵의 경우 색상은 0.5% 첨가한 O1이 가장 높은 값을 나타냈으며, 외관은 1.5% 첨가한 O3가 가장 높은 값을 보였다. 향미와 신맛의 경우는 백년초 분말의 첨가량이 증가됨에 따라서 유의적으로 증가했다(p<0.001). 씹힘성, 탄력성, 견고성의 경우는 대조군이 가장 높았으며, 백년초 분말 첨가량이 증가함에 따라 유의적으로 낮아졌다(p<0.001), 떫은맛의 경우는 백년초 분말에 의한 신맛의 영향으로 1% 백년초 분말이 첨가된 O2 가장 높게 나타났다. 전반적인 선호도는 0.5% 백년초 분말이 첨가된 O1이 가장 높게 나타났다. 따라서 녹차와 백년초의 기능성을 살린 도토리묵을 실용화시키는 효과적인 배합비는 녹차 분말 1.5% 첨가와 백년초 분말 첨가 0.5%가 바람직한 것으로 보이며 백년초 분말은 1%까지도 가능한 것으로 나타났다. 그러므로 기능성 식품 소재로써 도토리묵에 녹차와 백년초 분말을 첨가하는 것은 충분히 활용할만한 가치가 있다고 사료된다.론적으로, 비육돈 사료 내 3.32%의 호맥 사일리지의 혼합급여는 혈액 내 코티졸 함량, 도체육의 명도와 황색도, 지방산 조성 및 영양소 소화율에 영향을 미치는 것으로 사료되나 이에 대한 보다 많은 연구가 필요할 것으로 판단된다.니티와 공원과의 관계로 공원 설계와 관리에 있어서 영국에서는 커뮤니티가 직접 고객(client)으로서 역

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.8-13
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• 2017

Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.