• Food Science and Preservation
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• v.19 no.6
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• pp.939-945
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• 2012

In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was $5.18{\times}10^2{\sim}1.68{\times}10^7$ CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.

• Food Science and Preservation
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• v.8 no.4
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• pp.374-378
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• 2001

We investigated the change of microfloral states during drying processing and storage of dried persimmon. Initial stave of drying, a total bacteria counts of dried persimmon which was made the rural region of Sangju province were higher than that of downtown but after 7 weeks, there was no differents. A total cell count of bacteria decreased during drying processing but mold and yeast increased. In a storage test of dried persimmon at a different temprature, 3$0^{\circ}C$, room temp. 4$^{\circ}C$, respectively, low temprature storage was effectvie not only to retard the growth of microorganism but also maintain the suitable appearence.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.58-66
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• 2016

This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. $_{\circ}Brix$, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of $30^{\circ}C$ and drying time of 3~4days.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.436-441
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• 2005

This experiment was conducted to study the effect of dried persimmon by-product on physico-chemical properties of chicken meat One hundred sixty broilers were fed diet for five weeks containing 0, 1, 3, and $5\%$ of dried persimmon by-product The pH was not significantly different between control and treatment groups. The shear force and cooking loss of the treatment groups were higher than the control group inn the water holing capacity (WHC) was higher in the control groups (P<0.05). The meat color of the treatments group showed redder than that of the control group owing to higher $a^*\;and\;b^*$ value. The flavor evaluated by sensory evaluation were improved by treatments group (P<0.05). In minerals, P content of the treatment groups were higher than that of the control group. The result of this experiment indicated that dried persimmon by-product tended to improve the flavor.

• Food Science and Preservation
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• v.12 no.4
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• pp.305-309
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• 2005

To investigate the effects of cinnamon extracts pretreatment and packaging on the quality of dried persimmon. Dried persimmon were storaged during 100 days at room temperature($15^{\circ}C$) after dipping in cinnamon extracts and then packaging with LDPE(low density polyethylene) and Nylon/LDPE pouch Weight loss of dried persimmon treated with K-V was maintained $20.2\%$ lower than control. Firmness was $87\%$, browning was $56\%$ lower. Skin color change was 0.80 point, which was the lowest changes comparing with others. As a result, dipping in cinnamon extracts and packaging Nylon/LDPE film were good for maintaining dried qualities.

• Journal of Korean Society of Forest Science
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• v.107 no.1
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• pp.71-80
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• 2018

The effect of $SO_2$ treated pads (Sodium metabisulphate 0, 0.5, 1.0, 2.0 g/kg) on the quality of dried persimmons and dried persimmons slices were investigated. The $SO_2$ treated pads did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons and dried persimmons slices. The color change (${\Delta}E$) of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=6.0, 6.2) in control, whereas that was the lowest (value=4.8, 4.7) under $SO_2$ pad 2.0 g/kg condition, respectively. When we measured the browning degree of dried persimmons, they showed O.D. 0.65, 0.57, 0.29, and 0.18 in serial dilution treated pads with $SO_2$ pad 0, 0.5, 1.0, and 2.0 g/kg. The browning degree data from aforementioned dried persimmons after 8 weeks was similar to that from dried persimmons slices. The decay rate of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=33.3%, 36.7%) in control, whereas that was the lowest (value=3.3%, 6.7%) under $SO_2$ pad 2.0 g/kg condition, respectively. The concentration of residual $SO_2$ in dried persimmons and dried persimmons slices were detected within a safe range of 15.3~30.0 ppm. Therefore, the shelf-life of dried persimmons and dried persimmons slices were lengthened in $SO_2$ treated pads (especially in $SO_2$ pad 2.0 g/kg) for inhibiting of browning and decay.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.316-323
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• 2018

This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and $-10^{\circ}C$. Experimental samples were either untreated (CON) or packed with carbon dioxide ($CO_2$), nitrogen ($N_2$), or argon (Ar) gases. In terms of the CIE $a^*$ (redness) and $b^*$ (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the $N_2$ package was found to be the highest at $-10^{\circ}C$. Ar and $CO_2$ packages showed the highest and lowest water content, respectively, at $10^{\circ}C$. Sensory evaluation showed a high score for Ar packages. At $10^{\circ}C$, the score of the Ar package was the highest until day 40 and that of the $CO_2$ package was the highest from day 40 to 60. At $-10^{\circ}C$, the score of the Ar package was the highest. These results show that $N_2$- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.

• 베이커리
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• no.6 s.395
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• pp.135-135
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• 2001

• Korean Architects
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• s.647
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• pp.50-57
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• 2023