• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Food Science and Preservation
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• v.15 no.3
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• pp.385-389
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• 2008

The effects of high vanillin concentration on fresh-cut apples treated with NatureSealTM were investigated Apples were sliced, treated with 6% NatureSealTM or 6% NatureSealTM + 120 mM vanillin, packaged in polyethylene bags, and stored for 3 weeks at 4C. The L value, soluble solid level and titratable acidity of fresh-cut apples treated with NatureSealTM + 120 mM vanillin during storage were lower than those of fresh-cut apples treated with NatureSealTMonly; the growth of total aerobic bacteria, yeast and molds were also more inhibited in fresh-cut apples treated with NatureSealTM + 120 mM vanillin. These results show that the addition of 120 mM vanillin inhibits the growth of microorganism but 1m detrimental effects on the quality characteristics of fresh-cut apples treated with NatureSealTM.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.231-238
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• 2021

This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.163-170
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• 2022

Aronia (Aronia melanocarpa cv. Viking) contains high amounts of anthocyanins, which are susceptible to heat. This study was conducted to identify an efficient coating material for encapsulating aronia extract to enhance the stability of anthocyanins during cooking. Maltodextrin, maltodextrin+gum Arabic, and maltodextrin+carboxymethyl cellulose were chosen as the coating materials, mixed with aronia extract at a ratio of 2:1, and freeze-dried after homogenization. The encapsulated aronia extract was then used as a sulgidduk ingredient. Sulgidduk prepared with the encapsulated aronia had significantly higher values for redness, anthocyanin retention, total phenolic content, and antioxidant activity compared to sulgidduk prepared with non-encapsulated aronia. In addition, the sensory evaluation revealed that sulgidduk prepared with encapsulated aronia produced better color and taste. These results indicate that the encapsulation of aronia extract improved the stability of the anthocyanins in aronia, and encapsulated aronia can be used as a functional colorant in the food industry.

• Korean Journal of Weed Science
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• v.32 no.2
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• pp.85-97
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• 2012

To investigate the usefulness of freshwater alga Water-net (Hydrodictyon reticulatum, HR) as resources for production of fermentable sugars, the easiness of enzymatic saccharification was evaluated at first. When 6 plant materials (HR, Spirulina, Chlorella, Scenedesmus, Cladophora, Corn stover) were enzymatically hydrolyzed with 2% solid loading at the same condition, HR showed the highest ratio of saccharification based on glucose production. No milled HR was also completely saccharified at the amounts of optimal enzyme mixture. Glucose yield was not changed though the citrate buffer strength for saccharification was decreased from 0.1 M to 0.1 mM. Only about 10% yield reduction was observed compared to that of $120^{\circ}C$ treatment when HR was enzymatically hydrolyzed at room temperature. The saccharification was normally occurred at $37^{\circ}C$ and pH 6.5 which is general growth condition of fermentable microrganisms, suggesting that HR have a biomass characteristics applicable for the simultaneous saccharification and fermentation. The saccharification was occurred by more than 70~80% of one of the best condition although the supplied enzyme amounts was reduced to 1/10 volume. And the glucose yield by enzymatic hydrolysis was not decreased by 10% HR solid loading and began to decrease at more than 15% solid contents. Above these results show that HR is an interesting algal biomass which is relatively easy to be saccharified by hydrolyzing enzymes. In addition, HR is a flilamentous alga and very easy to be collected. Therefore, HR seems to be an useful and valuable resources in the economical production of fermentable sugars for manufacture of bio-chemical products.

• Food Science and Preservation
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• v.12 no.6
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• pp.540-545
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• 2005

This study was conducted to evaluate the efficacy of high a)z pre-treatment (60, $100\%$ for 3, 6, 12 hr) on quality of 'Hikawa Hakuho' peach fruits. High a)z treatment inhibited the respiration and ethylene production, especially with long tenn treatment for more than 6 hr. Discoloration of peel, softening and decay were reduced by high $CO_2$ treatment $CO_2$ concentration of $60\~100\%$ did not affect soluble solids content and titratable acidity of fruits. $CO_2$ treated fruits, however, showed higher sweetness score compared with control. As the $CO_2$ concentration and treatment duration increased from 60 to $100\%$ and from 3 to 12 hr, respectively, the efficacy on quality increased. Fruits treated with $100\%\;CO_2$ for 3 hr and $60\%\;CO_2$ for 12 hr, however, showed very low flavor score due to the residual $CO_2$ in flesh. High $CO_2$ injury was not noted at any $CO_2$ levels tested in this study. Above results suggest that $60\%\;CO_2$ treatment for 6 hr resulted in as good control of respiration, ethylene production, decay, discoloration and softening without off-order.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2010.04a
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• pp.227-227
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• 2010

기존 도공지 생산 공정에서 널리 사용되던 블레이드 도공방식을 대체할 수 있을 것으로 기대되는 커튼코팅 방식은 스크래치, 스트릭, 미스팅, 블레이드의 마모등을 발생시키지 않고 고고형분 도공이 가능하며 우수한 커버리지를 갖는 도공층을 형성시킬 수 있다는 장점을 갖고 있다. 뿐만 아니라 하나의 코팅 유닛에서 여러개의 도공층을 한번에 형성시킬 수 있어 설비투자비용 및 건조에너지, 공간활용도 절감 측면에서도 한층 유리하다. 커튼 코팅 방식에서 도공액의 유동은 도공액이 필름 형태로 사출되는 sheet forming zone, 도공액 커튼이 낙하하는 curtain flow zone, 도공액 커튼이 원지와 접촉하는 impingement zone으로 나뉜다. 커튼 코팅이 이루어지기 위해서는 sheet forming zone과 curtain flow zone에서 도공액이 얇은 막 상태를 안정적으로 유지하고 impingement zone에서는 고속으로 이송되는 도공원지에 의한 급격한 신장 조건에서 도공액 필름이 끊어지지 않고 유지되어야 한다. 이를 위해 유화제를 통해 동적 표면 장력을 낮초고 rheology modifier를 통해 점도 및 신장점도를 조절해 도공액의 커튼 안정성을 부여하는 연구가 보고된 바 있다. 도공액 제조시 바인더로 널리 사용되는 S/B 라텍스는 입도, 유리전이온도, 표면전하 등 그 특성을 달리하여 제조할 수 있으며 이러한 특성에 따라 도공액의 점도와 같은 유변특성이 변화하여 도공액의 커튼 안정성에 영향할 것으로 예상된다. 따라서 본 연구에서는 입자경과 유리전이온도, 카르복실화 정도 등을 달리한 다양한 S/B 라텍스를 사용하여 유변특성을 달리한 도공액을 제조하고 커튼 안정성의 변화를 살펴보고자 하였다.

• Journal of Environmental Science International
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• v.17 no.8
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• pp.925-932
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• 2008

Manufactures of automotive repair finishes are tending to reduce more and more the level of volatile organic compounds (VOCs) in their paint processes in order to comply with increasingly strict environmental legislation. The production of high solids paints is a way to solve this problem. However, the application of high-solids paints is limited primarily by the viscosity of resin which is strongly related to painting ability: the higher solid content, the lower desired property. In this study, alkyl copolymer with low viscosity was synthesized by the introduction of the monomers with long-side chains and functional groups which improve flexibility and cross-linking density, respectively. The solid content of the paint prepared with the synthesized resin was 80wt% and its VOCs was reduced by 20%, compared to the commercialized paint. Also, the physical and mechanical properties of coatings on steel sheets were similar to commercialized one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.378-382
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• 2006

Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process. $L^*$-values increased while $a^*$-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.209-214
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• 2017

We evaluated the effect of cucumber vinegar (CV) on fatigue accumulation in rats that performed high-intensity exercise. The rats were randomly assigned to 3 groups: sedentary control (SC), exercise control (EC), and CV. Body weights were higher in groups EC and CV than in group SC. Organ weights in group CV did not differ from those in group SC. Running time was significantly longer in group CV than in the other groups. Compared to group EC, cucumber vinegar administration markedly decreased serum concentrations of ammonia, inorganic phosphate, and ${{\small}L}$-lactate. The activities of serum creatine kinase and lactate dehydrogenase were significantly lower in group CV than in groups SC and EC. Glycogen contents in the muscle and liver were higher in group CV than in groups SC and EC. These results suggest that cucumber vinegar can serve as a functional ingredient in the development of a beverage to attenuate fatigue.