• Food Science of Animal Resources
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• v.41 no.2
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• pp.185-195
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• 2021

The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa at 35℃. The essential amino acid index of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high pressure of 200 MPa are improved. Our results indicate that high pressure can improve the technical functional properties of proteins from edible insects.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.523-528
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• 2006

The digestibility of heat- or high-pres sure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decreased their digestibility, whereas high-pressure treatment at 200 MPa improved their digestibility compared with the control, but the difference was not significant. The digestibility of the high pressure-treated beef extract was generally higher than that of the heat-treated samples. Depending on the degree of digestion, the degree of antigenicity of the main beef allergens decreased. On the basis of these results, we hypothesized that the allergenicity of beef could be eliminated if the allergenic proteins are sufficiently digested in the digestive organ, leading to the suggestion that the digestibility of allergenic proteins must be improved in food processing. In conclusion, high-pressure processing is a more acceptable food processing technique for beef considering its digestibility.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.746-752
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• 2011

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

• Transactions of Materials Processing
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• v.16 no.5 s.95
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• pp.360-363
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• 2007

Microstructure and microhardness of metallic powders of pure copper were studied after high pressure torsion(HPT) processing with 10 turns of die rotation and high pressure of 6 GPa. The grain size of copper decreases drastically after HPT and reaches nanometer size ranges. During HPT, the hardness of consolidates of copper powders increases with increasing the temperature of HPT processing. Examinations of the fracture surfaces indicated evidence of ductile fracture. The results proved that HPT of copper powders has a beneficial effect for homogeneous deformation with reducing grain size.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.13-18
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• 2006

Mandarin juice was processed using a continuous high pressure $CO_2$ system. Response surface methodology was used to investigate the effects of the processing parameters such as temperature, pressure, residence time, and %(w/w) ratio of $CO_2$ to juice on total aerobic count (TAC), pectinesterase (PE) activity, cloud level, $^{\circ}Brix$, pH, and titratable acidity (TA) of the juices. Maximum log reduction (3.47) of TAC was observed at $35^{\circ}C$, 41.1 MPa, 9 min residence time, and 7% $CO_2$. PE was inactivated by 7-51%. The cloud was not only retained but was also enhanced by 38%. Lightness and yellowness increased, and redness decreased. The processing temperature and % $CO_2$/juice ratio significantly affected high pressure $CO_2$ processing of the juice in terms of pasteurization, PE inactivation, cloud increase, and color change. The $^{\circ}Brix$, pH, and TA before and after treatment remained unchanged.

• 한국가시화정보학회:학술대회논문집
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• 2003.11a
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• pp.111-114
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• 2003

Drop size is one of the most important parameters which are control the performance of the engine using liquid fuel/oxidizer and drop formation is mainly controlled by aerodynamic force caused by ambient gas. Because of this, empirical data and correlation acquired under standard ambient condition are not valid. So experiments under high ambient pressure condition to measure the drop size using image processing method And find the empirical correlation between SMD and chamber pressure(density), injection velocity.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.2122-2122
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• 2001

The ultra-high pressure technology fur the preservation of foods is under intense research to evaluate its potential as an alternative or complementary process to traditional methods of food preservation. Traditional processing methods usually need a large amount of energy, may cause unwanted reactions in the food, leading to cooked flavor and loss of vitamins, etc. The application of ultra-high hydrostatic pressure for food processing consists of subjecting the food to pressures in the range of 100-1000 ㎫. The ultra-high pressure inactivates the microorganisms and some enzymes, promotes the germination of spores and extends the shelf-life of the foods. This new technology follows the “minimal processing” concept minimizing the quality degradation, saving the vitamins, essential nutrients and flavors as well as utilizing less energy. We joined the research team at our University involved in the mentioned technology using an ultra-high pressure equipment, recording of the near infrared spectra and signal response of a chemosensor array (electronic nose) of their meat (beef and pork), vegetable and fruit samples exposed to different pressure. The results of our investigations achieved by evaluating the measured data using PCA and PQS methods will be presented.

• Food Science and Preservation
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• v.24 no.3
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• pp.343-350
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• 2017

Effects of high pressure processing on physicochemical and microorganisms properties in birch sap were investigated using variable high pressure processing conditions. The viable cell counts of untreated birch sap was 4.0 log CFU, whereas high pressure processed sap were not detected. In birch sap was treated with 450 to 550 MPa, microorganisms were not detected during storage period, and physicochemical properties as well as color were slightly changed. The more processing time and pressure, its quality variations were more stable and then its optimum processing condition was determined with 120 sec at 550 MPa. The microorganisms and physicochemical properties of treated birch sap were investigated during storage at $5^{\circ}C$ and $10^{\circ}C$ for 45 and 28 days. Changes of physicochemical properties of treated birch sap were smaller than those of the untreated, but viable cell count were not detected during storage period. As for pH, $^{\circ}Brix$, and turbidity result of birch sap, quality shelf life of control and treatment were 4 and 24 days, respectively. Especially, ${\Delta}E$ value of instrumental color was untreated birch sap 4 days similar with the high pressure processed it for 28 days. These results indicated that the high pressure processing can be used as an effective method to improve the shelf life of birch sap.

• Journal of the Korean Society of Visualization
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• v.3 no.1
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• pp.63-70
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• 2005

Optical Line Patternator(OLP) has been applied to get a distribution of the spray at high ambient pressure. OLP is a combined technique of extinction measurement and image processing. The attenuated intensity of laser beam after traversing spray region was measured by using a photo-detector, and the line image of Mie-scattering was captured simultaneously in the path of each laser beam by using a CCD camera. The distribution of extinction coefficient in the spray is obtained by processing these data with the algebraic reconstruction technique. From the distribution of extinction coefficient, the surface distribution of spray can be reconstructed. OLP does not use laser sheet but use laser beam so that the noise effect of multiple scattering, caused by increasing number density of droplet in high pressure environment, is reduced drastically. OLP is expected as a suitable method which can investigate the characteristics of relatively large spray under the high pressure environment such as liquid rocket engine.

• KSBB Journal
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• v.23 no.5
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• pp.362-368
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• 2008

High Hydrostatic Pressure assisted (HHP) process enhancement for food and allied industries are reported in this paper review. Recently, considerable research has been devoted to the improvement of mild thermal processing techniques and to the development of alternative mild processing technologies. HHP assisted can enhance existing extraction, processes and enable new commercial extraction opportunities and processes. New HHP processing approaches have been proposed, including, the potential for modification of plant cell material to provide improved bioavailability of micro nutrients while retaining the natural-like quality, simultaneous extraction. Therefore, High Hydrostatic Pressure assisted (HHP) technologies could have a strong presence in the future of the biotechnology industry.