• Journal of Biosystems Engineering
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• 제35권6호
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• pp.450-457
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• 2010

Although cherry tomato is one of major vegetables consumed in fresh vegetable market, the quality grading method is mostly dependant on size measurement using drum shape sorting machines. Using Visible/Near-infrared spectroscopy, apparatus to be able to acquire transmittance spectrum data was made and used to estimate firmness, sugar content, and acidity of cherry tomatoes grown at hydroponic and soil culture. Partial least square (PLS) models were performed to predict firmness, sugar content, and acidity for the acquired transmittance spectra. To enhance accuracy of the PLS models, several preprocessing methods were carried out, such as normalization, multiplicative scatter correction (MSC), standard normal variate (SNV), and derivatives, etc. The coefficient of determination ($R^2_p$) and standard error of prediction (SEP) for the prediction of firmness, sugar, and acidity of cherry tomatoes from green to red ripening stages were 0.859 and 1.899 kgf, with a preprocessing of normalization, 0.790 and $0.434^{\circ}Brix$ with a preprocessing of the 1st derivative of Savitzky Golay, and 0.518 and 0.229% with a preprocessing normalization, respectively.

• 한국식생활문화학회지
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• 제11권1호
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• pp.53-59
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• 1996

This study was conducted to standardize the cooking methods of Omija-Pyuns and to investigate the effect of different starch densities (6% 7%, 8%, 9%) on the texture and taste of Omija-Pyuns. The results of these studies were as follows: 1) It was better for Omija to soak for 18 hours. The most favorite Mungbean starch density of 7% of Omija-Pyuns has the degree of lightness of 18.90, the degree of redness of 19.18, and the degree of yellowness of 3.98. 2) The Brix of syrup used for Omija-Pyuns was 49.4%. 3) As a result of the measurement of texture through Instron, if Mungbean starch density is increased, its hardness also increase. Each of the Omija-Pyuns (6%, 7%, 8%, 9%, in density) has showed its effection (p<0.05). 4) The result of the sensory evaluation showed that the Omija-Pyuns produced with Mungbean starch density of 7% was most preferred in appearance and overall taste, but it did not show the statistical effection (p<0.05) from the Omija-Pyuns produced with Mungbean starch density of 8%. The flavour was highest in Omija-Pyuns of 6%, and as the density was increased, the flavour decreased.

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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• pp.211-218
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• 2023

This study aimed to identify lactic acid bacteria isolated from eight fermented milk products in Iran. We enumerated Lactobacillus species using De Man-Rogosa-Sharpe (MRS)-maltose and MRS agar with pH adjusted to 5.2, as well as assessment at 37℃ for 48 hr, studied Streptococcus spp. using M17 agar at 43℃ for 24 hr, and assessed Bifidobacterium species using nalidixic acid, paromomycin sulfate, neomycin sulfate, and lithium chloride (BL-NPNL) agar at 37℃ for 48 hr. The total viable Streptococcus spp. cell in fermented milk varied at 4.73-8.83 log CFU/mL. However, Bifidobacterium spp. were not detected in any of the tested samples. Lactobacilli were not detected in four of the eight samples, and viable Lactobacilli cells in the remaining four samples ranged 2.48-3.85 log CFU/mL. The pH of the tested samples ranged 3.53-4.19, and soluble solids (Brix measurement) ranged 7.5%-17.9%. A total of 130 isolates of gram-positive catalase-positive bacteria were characterized at the species level using 16S rRNA sequencing. Sequence analysis identified six species: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. sunkii, Lactobacillus delbrueckii subsp. indicus, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Levilactobacillus brevis.

• 한국조리학회지
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• 제21권6호
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• pp.291-302
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• 2015

본 연구에서는 미나리 가루를 첨가하여 양갱을 제조한 다음, 그 품질특성을 살펴보았다. 미나리 가루 첨가 양갱의 당도, pH 및 수분함량은 미나리 가루 첨가량이 증가할수록 감소하였다. 색도 측정에서 미나리 가루 첨가량이 증가할수록 L값, a값과 b값은 감소하는 경향을 보였다. Texture 측정에서 경도, 응집성, 씹힘성과 부서짐성은 대조군보다 미나리 가루 첨가군이 더 높았다. 미나리 가루 첨가 양갱의 DPPH 라디칼 소거능을 측정 결과, 대조군의 전자공여능은 24.20%였으며, 미나리 가루 첨가군은 33.56~58.80%로 나타났다(p<0.001). 관능검사에서 색, 향, 질감, 맛과 전반적인 기호도에서 미나리 가루 1% 첨가군과 2% 첨가군은 대조군과 유의적인 차이가 없었다. 이상의 결과 양갱 제조 시 미나리 가루의 적정 첨가량은 2% 정도가 적합한 것으로 판단되었다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1526-1526
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• 2001

To improve the accuracy of sweetness sensor in automated sorting operations, it is necessary to clarify unevenness of the sugar content distribution within fruits. And it is expected that the technique to evaluate the content distribution in fruits contribute to the development of the near-infrared (NIR) imaging spectroscopy. Sugiyama (1999) had succeeded to visualize the distribution of the sugar content on the surface of a half-cut green fresh melon. However, this method cannot be applied to red flesh melons because it depends on information of the absorption band of chlorophyll (676 nm), which is affected by the color of the fresh. The objective of this study was to develop the universal visualization method depends on the absorption band of sugar, which can be applied to various kinds of melons and other fruits. The relationship between the sugar contents and absorption spectra of both green and red fresh melons were investigated by using a NIR spectrometer to determine the absorption band of sugar. The combination of 2$\^$nd/ derivative absorbances at 902 nm and 874 nm was highly correlated with the sugar contents. The wavelength of 902 nm is attributed to the absorption band of sugar. A cooled charge-coupled device (CCD) imaging camera which has 16 bit (65536 steps) A/D resolution was equipped with rotating band-pass filter wheel and used to capture the spectral absorption images of the flesh of a vertically half-cut red fresh melon. The advantage of the high A/D resolution in this research is that each pixel of the CCD is expected to function as a detector of the NIR spectrometer for quantitative analysis. Images at 846 nm, 874 nm, 902 nm and 930 nm were acquired using this CCD camera. Then the 2$\^$nd/ derivative absorbances at 902 nm and 874 nm at each pixel were calculated using these four images. On the other hand, parts of the same melon were extracted for capturing the images and squeezed for the measurement of sugar content. Then the calibration curve between the combination of 2$\^$nd/ derivative absorbances at 902 nm and 874 nm and sugar content was developed. The calibration method based on NIR spectroscopy techniques was applied to each pixel of the images to convert the 2$\^$nd/ derivative absorbances into the Brix sugar content. Mapping the sugar content value of each pixel with linear color scale, the distribution of the sugar content was visualized. As a result of the visualization, it was quantitatively confirmed that the Brix sugar contents are low at the near of the skin and become higher towards the seeds. This result suggests that the visualization technique by the NIR imaging spectroscopy could become a new useful method fer quality evaluation of melons.

• 생명과학회지
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• 제27권1호
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• pp.44-49
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• 2017

본 연구에서는 일반적으로 분리 및 분석에 가장 빈번히 사용되고 있는 C18 column과 UV 검출기가 장착된 액체크로마토그래피(HPLC)와 항산화 활성 측정에 사용되는 1, 1-diphenyl-2-picryl hydrazyl (DPPH) 라디칼 소거능 측정 방법을 결합한 HPLC-DPPH 동시 측정법의 최적화와 유용성 확인을 약용식물의 추출물을 대상으로 실시하였다. 최종적으로 적용된 HPLC-DPPH 동시 측정법의 유용성은 갈근, 건강, 유근피, 모과, 황기 등 5종 약용식물의 열수추출물과 대조군으로서 ascorbic acid의 라디칼 소거능을 측정하여 확인하였다. HPLC-DPPH 동시 측정에 앞서 추출액 중 고형분 함량을 refractometer를 사용하여 측정함으로써 추출 수율에 따른 활성 차이를 보정할 수 있도록 하였다. 갈근, 모과, 유근피 열수추출물의 라디칼 소거능이 대조군으로 사용된 ascorbic acid와 비교하여 7.77%, 4.71%, 4.19%로서 다른 열수추출물보다 상대적으로 높은 것으로 확인되었다. 이와 같은 측정법은 실제 활성 성분의 분리 및 분석에 있어서 불필요한 시간 및 시약의 낭비를 줄일 수 있는 유용한 수단이 될 수 있을 것으로 판단된다.

• 원예과학기술지
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• 제17권3호
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• pp.341-343
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• 1999

기기적인 분석 방법과 관능검사에 의해 '신고' 배 과실의 품질을 조사하여 저장력 판정의 기준을 정하고자 하였다. 상온저장고 및 $2^{\circ}C$ 저온저장고에 저장한 과실을 주요 품질 요인인 당함량과 경도에 따라 구분한 후 각각의 요인에 따른 식미인지도를 조사하였다. 저장 방식별 저장 가능기간은 식미인지도에 근거한 당함량과 경도의 변화 정도를 조사하여 설정하였다. 수확 60일 후 '신고' 배 과실을 이용하여 식미인지도를 조사한 결과, 경도의 경우 $3.3kg/8mm{\emptyset}$ 이상을 보이는 과실이 적정 식미를 보이는 것으로 평가되었고 당함량의 경우에는 13.0% 이상일 때 식미에 적합한 수준으로 평가되었다. 그러나 당함량은 저장중 지속적인 증가 경향을 보임으로써 저장기간 설정의 기준으로는 부적합한 요인으로 판정되었다. 과실의 경도를 기준으로 볼 때, 적정 식미를 유지하는 '신고' 배의 저장가능 기간은 상온저장이 30일, $2^{\circ}C$에서의 저온 저장은 120일 정도인 것으로 평가되었다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1627-1627
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• 2001

In this study, a newly constructed optical measurement system, whose main components were a parametric tunable laser and a near infrared photoelectric multiplier, was applied to detection of the information for the inside of Satsuma mandarin using time-of-flight near infrared spectroscopy (TOF-NIRS). The combined effects on the time resolved profile of sample diameter, sugar content, the wavelength of the laser beam, and the detection position of transmitted light were investigated in detail. The samples used were Satsuma mandarin (Citrus unshu $M^{ARC}$.) (location: Wakayama, Japan) having the diameters of 50-84 mm. The sugar content measured by a refractometer varied from 9.9 to 16.3 Brix%. Equator of sample was irradiated vertically with the pulsed laser, and transmitted output power was measured on the restricted position of the equator using the optical fiber cable. The sampling time and the number of averaging the output power were 100 ns and 100 times, respectively. The variation of the attenuance of peak maxima At, the time delay of peak maxima t and the variation of full width at half maximum w were strongly dependent on the detection position and the wavelength of the laser beam. At, t and w increased gradually as the sample diameter increased to be much absorbed and vigorously scattered. On the other hand, each optical parameter had a tendency to increase as the sugar content increased. Such behavior was remarkable when the transmitted light was detected at the side face of a sample. When we apply TOF-NIRS to detection of the information for the inside of fruit with high moisture content like Satsuma mandarin, it is very important to give attention to the difference in the scattered light within tissues and the semi-straightly propagated light. Furthermore, we tried to express the resulting phenomena by using a model samples composed of water, sucrose, and milk. The variation of the time resolved profile is strongly governed by the combination of the light absorption component, scattering medium, and refractive index.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1626-1626
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• 2001

In this study, a newly constructed optical measurement system, whose main components were a parametric tunable laser and a near infrared photoelectric multiplier, was applied to detection of the information for the inside of Satsuma mandarin using time-of-flight near infrared spectroscopy (TOF-NIRS). The combined effects on the time resolved profile of sample diameter, sugar content, the wavelength of the laser beam, and the detection position of transmitted light were investigated in detail. The samples used were Satsuma mandarin (Citrus unshu $M_{ARC}$.) (location: Wakayama, Japan) having the diameters of 50-84 mm. The sugar content measured by a refractometer varied from 9.9 to 16.3 Brix%. Equator of sample was irradiated vertically with the pulsed laser, and transmitted output power was measured on the restricted position of the equator using the optical fiber cable. The sampling time and the number of averaging the output power were 100 ns and 100 times, respectively. The variation of the attenuance of peak maxima At, the time delay of peak maxima $\Delta$t and the variation of full width at half maximum Δw were strongly dependent on the detection position and the wavelength of the laser beam. At, $\Delta$t and $\Delta$w increased gradually as the sample diameter increased to be much absorbed and vigorously scattered. On the other hand, each optical parameter had a tendency to increase as the sugar content increased. Such behavior was remarkable when the transmitted light was detected at the side face of a sample. When we apply TOF-NIRS to detection of the information for the inside of fruit with high moisture content like Satsuma mandarin, it is very important to give attention to the difference in the scattered light within tissues and the semi-straightly propagated light. Furthermore, we tried to express the resulting phenomena by using a model samples composed of water, sucrose, and milk. The variation of the time resolved profile is strongly governed by the combination of the light absorption component, scattering medium, and refractive index.

• 원예과학기술지
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• 제30권6호
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• pp.709-717
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• 2012

To establish the standard of ripe kiwifruit sorting, near infrared (NIR) spectroscopy was performed on kiwifruit sampled from three farms. Destructive measurements of flesh firmness, soluble solids content (SSC), and acidity were performed and compared to measurement using NIR reflectance spectrums from 408 to 2,492 nm. NIR predictions of those quality factors were calculated using the modified partial least square regression method. Flesh firmness was predicted with a standard error of prediction (SEP) of 3.32 N and with a correlation coefficient ($R^2$) of 0.88. SSC was predicted with SEP of $0.49^{\circ}Brix$ and with $R^2$ of 0.98. Acidity was predicted with SEP of 0.28% and with $R^2$ of 0.91. Kiwifruit ripened at $20^{\circ}C$ for 15 days showed uneven qualities with normal distribution. Considering the SEP of each parameter, kiwifruit after ripening treatment could be non-destructively predicted their qualities and sorted by flesh firmness or soluble solids content through NIR prediction.