• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.305-312
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• 1996

A 4.1MHz 1H Nuclear Magnetic Resonance (NMR) sensor was designed and manufactured to evaluate the internal quality of fruit. The magnet console having 963 gauss magnetic field induction was used for the NMR sensor. To optimize evaluate the NMR sensor, glycerol and sugar-water solutions were used. 1H(proton) resonance signals were use of to estimate the sugar contents in fruits the proton resonance signals and were validated . The standard errors of predictions(SEP) were 0.565(apple) , 0.394(pear) and 0.415(kiwi) respectively. The result implied that is possible to evaluate apple , pear and kiwi into 3 grades using the NMR sensor.

• 한국식품조리과학회지
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• 제9권2호
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• Fibers and Polymers
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• 제7권3호
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• pp.241-244
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• 2006

In this paper, the effect of cellulase treatment was evaluated by means of phenol-sulphuric acid method. This method was performed by determining sugar liberation in the treatment bath with the amount expressed in glucose equivalent. As compared with conventional method, the measurement of amount of sugar liberated gave a more reliable and accurate result than the weight loss method. It was found that although the weight loss of cellulose became negligible when the treatment was done under agitation-free condition, the amount of sugar liberated was still readily measurable.

• 한국동물위생학회지
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• 제19권2호
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• pp.172-179
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• 1996

This study was to investigate the properties such as amounts of moisture, inverted sugar, cane sugar and 5-(hydroxymethyl)-2-furfural (HMF) in feeding-honey(n=45) and wild-honey (n=3) harvested in Chonbuk area from April to November 1995. The results obtained were summarized as follows ; The average percentages of moisture in both feeding- and wild-honey was 20.2%(range, 17.5~23.1) and 20.7%(19.4~22.2). And those of inverted sugar/cane sugar in both honeies were 64.4%(55.8~69.3)/6.8%(1.0~l5.7) and 68.9%(68.5~69.8)/3.1%(2.5~3.7), in seasonal analysis those were 65.9%/5.3% in spring, 65.7%/6.6% in summer, 62.1%/8.0% in autumn, respectively. On the other hand, the average amounts of HMF in both honeies were 44.86mg/kg(22.6~68.6) and 7.0mg/kg(6.2~7.6), its average difference between both honeies were about 37.86mg/kg regardless of region and season.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.154-161
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• 1998

Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1$^{\circ}C$ and -4$^{\circ}C$, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of $\beta$-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of $\beta$-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4$^{\circ}C$ was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4$^{\circ}C$.

• 한국식품영양학회지
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• 제8권1호
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• pp.32-36
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• 1995

Changes in the w-amylase activity and free sugar contents were Investigated during buckwheat (Fagopyrum esculentum Moench) germination at 1$0^{\circ}C$ for 7 days. The a-amylase activity in ungerminated seeds was 1.66 U. It increased for the 1st day of germination, but then decreased until 3rd day, and thereafter Increased. The free sugar contents In ungerminated seeds were as follows. The maltose, fructose, glucose and rhamnose were 1.81mg%, 0.42mg%, 7.71mg%, 6.80mg% on dry weight basis, respectively. The maltose and fructose contents decreased in the initial stage of germination, but then gradually increased. The glucose contents decreased for the 3rd day, but sharply Increased afterwords. The rhamnose contents decreased until 1 day, and then there was no significant change for the 6 days.

• 생명과학회지
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• 제7권4호
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• pp.270-275
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• 1997

In order to produce betacyanins from sugar beet(Beta vulagris L.) in vitro, callus induction, shoot formation, root formation, betacyanin contents and protein contents determined from callus which was induced cotyledons of sugar beet seedling under an addition of NAA and BAP on the MS medium. The results were summarized as follows; The combination 3.0mg/l NAA and 1.0mg/l BAP treatment showed the most high callus induction rate, betacyanin and protein contents. The combination NAA and BAP treatments were not shoot formation, but BAP treatments showed high root formation rate. But high concentrations of BAP have not shown root formation.

• 방사선산업학회지
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• 제4권3호
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• pp.247-252
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• 2010

The present study has been performed to select the osmotic tolerant lines using polyethylene glycol (PEG 6000) through an in vitro and in vivo mutagensis with a gamma-ray. During the screening, we selected three mutant lines that seemed to confer elevated osmotic tolerance in high concentrations of PEG 6000. Fruits of these mutants (Os-HK101, Os-HK102 and Os-HK103) were increased to sugar concentration, L-glutamine acid, vitamin C content and lycopine content than those of the wild type. Also the chlorophyll contents were few decreased more in the three mutant lines than the WT plants. Our results suggest that the Os-HK101 is characterized as osmotic stress tolerance considering the sugar concentration and lycopine content. It is expected that the result of this study can be used for breeding more competitive species with respect to contents in sugar or functional chemicals from the selected osmotic resistant lines.

• Bulletin of the Korean Chemical Society
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• 제18권7호
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• pp.695-702
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• 1997

The objective of this work is to determine the sugar profiles in commercial fruit juices, and to obtain chemometric characteristics. Sugar compositions of fruit juices were determined by HPLC-RID and GC-FID via methoxymation and trimethylsilylation with BSTFA. The appearance of multiple peaks in GC analysis for carbohydrates was disadvantageous as described in earlier literatures. Fructose, glucose, and sucrose were major carbohydrates in most fruit juices. Glucose/fructose ratios obtained by GC were lower than those by HPLC. Orange juices are similar to pineapple juices in the sugar profiles. However, grape juices are characterized by its lower or no detectable sucrose content. In addition, it was also found that unsweeten juices contained considerable level of sucrose. Chemometric technique such as principal components analysis was applied to provide an overview of the distinguishability of fruit juices based on HPLC or GC data. Principal components plot showed that different fruit juices grouped into distinct cluster. Principal components analysis was very useful in fruit juices industry for many aspects such as pattern recognition, detection of adulterants, and quality evaluation.

• 한국산업융합학회 논문집
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• 제23권6_1호
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• pp.897-906
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• 2020

This research focuses on the physicochemical characteristic of fermentation of Aloe Saponaria. The fermentation process applied in this study had 2 variation, depends on the aloe part as the materials (bottom, middle, and tip) and the initial sugar content (24% and 0%) used. Tests are conducted using uinkin fermented powder, sugar, salt, and distilled water as fermenting agent. The results indicate that change in physicochemical properties of aloe's skin was larger than in aloe's gel as fermentation materials. In contrast, there was no significant change in aloe's leaf during the process. A lso, aloes with intial sugar condition of 24% show better results than which without sugar addition in fermentation.