• Title/Summary/Keyword: Water storage

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Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis (이미지 분석을 이용한 신선편이 연근의 갈변도 분석)

  • Cho, Jeong-Seok;Kim, Dae-Hyun;Park, Jung-Hoon;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.20 no.6
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    • pp.760-765
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    • 2013
  • The image analysis as a tool for evaluation of browning degree on fresh-cut lotus root was studied. The fresh-cut lotus root treated as 4 groups (Cont-without any treatment, DB-blanching at $50^{\circ}C$ for 5 min in distilled water, AB-blanching at $45^{\circ}C$ for 5 min in 1% ascorbic acid, CB-blanching at $45^{\circ}C$ for 5 min in 1% citric acid). The samples treated with each methods were packaged with 0.04 mm polyethylene bag ($25cm{\times}30cm$) and stored at $4^{\circ}C$ for 9 days. On the RGB color space, the AB and CB group showed high R, G, B value. On the HSV and CIE $L^*a^*b^*$ color space, the AB and CB group showed low browning area, $a^*$, $b^*$ value and high $L^*$ value. Polyphenol oxidase activity was low in the AB and CB groups in all storage period. This result means that the AB and CB groups were inhibited the development of tissue browning. The result of sensory evaluation also supported this opinion. And the correlation coefficient between sensory evaluation with all color values was over 0.84. Especially, the $L^*$ value showed the highest correlation coefficient (0.93). In conclusion, the image analysis is suitable for analysis of browning degree on fresh-cut lotus root by analyzing diverse color value.

A Study on Marketing of Cultured Laver Products (양식해태의 유통에 관한 조사 연구)

  • 유충열
    • The Journal of Fisheries Business Administration
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    • v.4 no.1_2
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    • pp.19-57
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    • 1973
  • Laver io one of the most necessary and seasonal items in Korean food from oldtimes. Laver is lagely eaten in dried form, and its supply depends entirely upon culture weeds. The history of laver culture in Korea about sixty or seventy years is older than in Japan. Significance of laver culture is divided into two aspects, one is food supply in the nation, and the other is export to other countries. Houses engaged in laver culture are about foully thousands, and laver production in 1972 is estimated as 1, 3 bitten sheets. (1 sheet is a dried laver of 20 cm sq, in the shape of paper) Especcially meaning of layer production is the concentration of labour input, and systematic management of labour. From around 1920, the method of laver culture was introduced by Japanese Imperialism for mono culture in shallow seas, and mass products of laver is provided to Japan market, DOMESTIC MARKET Fundamental consume function calculates at below, $D_{(68_71)}$=16354 $Y^{0.471}$ $P^{-1.0662}$ where D is total layer demand, Y income variable, P price variable. It means income elasticity is 476. in the whole country, and price elasticity is 1, 07. But generally income elasticity is higher in urban area than in rural area, as shown at 1, 3 in Seoul city. Expence of laver in house expenditure is mutually correlated with another expence, See Table 12 about the relative function. See Table 14 and 16 about the relation between the gathering and the changes of price in auction, wholesale and retail price support system is for two effects, one of which is constraint of the upper price, the other is rise of the lower price. Before the system control, the equation in three year average calculated as below, $Y_{b}$ =18, 907.7455+15435.9364 t (r=0.89) where the origin t=0 is the November and the units are month. Post the system control, $Y_{p}$ =30, 047.9636+1, 631.1721t (r=0.97) therefore, this system has an effect only on the rise of lower price, Average annual margins of laver products at four market levels according to the consumer spent is below. EXPORTING MARKET Japanese demand function of laver products is, Log D=5, 289+1, 108 Log Y-1, 395 Log P (r=0.987) where D is Japanese laver demand, Y income variable, P price variable. according to which income elasticity is 1. 1 and price elasticity is 1.4. Laver production in 1970 tile highest record till then, is estimated as six billion sheets. But the recent improvement of laver culture techniques, the production of seeds and freezing storage of seeds has been stabilized. Futher new culture farms have been developed by means of break- water fences or by floating culture method. These improvements have been backed up with increased demand of laver products. Import quantity and price of Korean laver products are restrained by three organizations, that is producer, distributor and consumer. This relationship calculated by regression equation shows that import is influenced only producer organization, at the sacrifice of consumer profit. For increase to export of laver products, we urgently require to open foreign trade of laver products for Japanese consumer, .and Japan has political responsibility to solve Korean laver structure. But with long run timeseries, as regards Japanese production and import quantity, importing function shows increasing trend as below, 250 million sheets <3, 947.1674+0.005 $L_{g}$ >) 600 million sheets where $L_{q}$ is relative production quantity of laver in Japan. (unit; 100 thousand sheets) Our Export effort should be put on the highly processed products whithin the restraind quote.ote.

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Effect on Shear Strength of Ceramic Surface Treatment Materials and Three Resin Cements to IPS Empress 2 (표면 처리재와 레진 시멘트가 IPS Empress 2의 전단결합강도에 미치는 영향)

  • Yae, Sun-Hae;Lee, Kyubok;Lee, Cheong-Hee
    • Journal of Dental Rehabilitation and Applied Science
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    • v.18 no.3
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    • pp.157-170
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    • 2002
  • The purpose of this study is to analyze the shear bond strength according to kinds of surface treatment agents and resin cements after acid etching of IPS Empress 2. For this purpose, test groups were classified into silane-treated bonding groups, silica-coated group and Targis link applied group. Then, nine bonding groups in total, each three groups per kind, were prepared by using three kinds of resin cements-Panavia F, Variolink II and Rely-X ARC, and thirty test specimens per group were prepared. To examine any changes in the oral environment, the shear bond strength of each test specimen was measured after dipping test for 24 hours and for five weeks, respectively, in distilled water at $37^{\circ}C$ and performing heat cycle 10,000 times in total, each 2,000 times per week, during a five weeks of dipping, under the condition similar to the oral environment. The bond failure modes were also observed by means of a scanning electron microscope. The results are summarized as follows 1. Statically significant differences between the surface conditioning materials were observed. The shear strength of the silane treatment was the highest of all three types of surface treatments(p<0.001). 2. Shear strengths varied significantly for different types of resin luting agents. But bond strength of Targis link surface treatments were not significantly different(p<0.05). 3. No significant difference of bonding strengths was found between storage time conditions(24 hours and 5 weeks). Only group II, IV, VII, IX were significantly different(p<0.05). 4. After thermocycling, the shear bond strengths of all groups were significantly decreased (p<0.05). Group III, V, VI were no significantly different. 5. On the SEM observation of fractured surfaces, all groups were shown complex failure.

Development of Mixed Pesticides Containing Herbicide and Topdressing Fertilizer for Paddy Rice (벼 제초제(除草劑)와 분약비(分蘖肥) 혼합약제(混合藥劑)의 개발(開發))

  • Park, Yang-Ho;Lee, Byung-Moo;Park, Seung-Soon;Lee, In-Yong;Kim, Young-Koo;Park, Young-Sun
    • Korean Journal of Environmental Agriculture
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    • v.13 no.3
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    • pp.279-287
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    • 1994
  • To develop mixed pesticides of herbicide and topdressing fertilizer for paddy rice, twelve mixtures were formulated with combination of urea coated with different level of acrylic acid wax(AAW) and four herbicides, which were thiobencarb, pretilachlor, mefenacet + bensulfuron-methyl and mefenacet + bensulfuron-methyl + dymron, and effects of the mixtures for weed control, phytotoxicity and rice tillering were investigated in the laboratory and the field experiments. Release rates of active ingredient of herbicides in the distilled water were over 90% during 24 hours same as that of the reference herbicides. The release rates of nitrogen showed different patterns according to coated level of granular urea with acrylic acid wax. Optimum release rate of nitrogen as $NH_4-N$ was obtained by 5.5% AAW coating on urea for thiobencarb or pretilachlor mixture, and by 4.0% AAW coating on urea for mefenacet + bensulfuron-methyl or mefenacet + bensulfuron-methyl + dymron mixture. The pesticide active ingredients of the mixtures were stable, which showed $3.7{\sim}8.0%$ of degradation rate after 90 days of storage under $50^{\circ}C$. Effects on weed control of mixtures were acceptable for both annual and perennial weeds, while ACRI-M9213 mixture showed considerable phytotoxicity at double dose of standard. When treated the mixed pesticides to paddy rice, rice growth status including culm length, ear length, panicle number and polished rice yield exhibited no significant differences compared with the conventional treatment.

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Efficacy of Suppression of Phytophthora Blight of Red Pepper Caused by Phytophthora capsici by Treatment with Antagonistic Trichoderma harzianum DYMC in Greenhouse (온실에서 길항미생물 Trichoderma hazianum DYMC 처리에 의한 고추 역병 억제 효과)

  • Lee, Yong-Se;Chang, Tae-Hyun;Ryu, Yeon-Ju;Park, Jeong-Yong;Lim, Tae-Heon
    • Korean Journal of Environmental Agriculture
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    • v.24 no.4
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    • pp.409-415
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    • 2005
  • To control Phytophthora blight of red pepper biologically caused by Phytophthora capsici, we developed Trichoderma harzianum DYMC for commercial product. DYMC was storage at room temperature and was investigated their population every 3 months for 1 year. For investigating the dynamic population of T. harzianum in the pot soils, we applied powder and suspension applications with DYMC, and then investigated for 95 days. The efficacy of powder and suspension applications of DYMC for control of Phytophthora blight of red pepper and plant growth were investigated for 50 days in greenhouse experiment. The population of T. harzianum was decreased at the room temperature for 1 year but there was not statistically significance. After soil treated in the pot with DYMC, the population of Trichoderma spp. was the highest when DYMC powder at 5 g was applied to mix with pot soil, and the population was deceased significantly among treatment means as time goes by ($R^2=0.76$, F=10.5960, P=<.0001). Incidence of Phytophthora blight of, red pepper was significantly reduced among treatment means on 50th day after treated with DYMC ($R^2=0.82$, P=16.4758, P=<.0001). Disease control value was the highest at 62.5% when DYMC powder at 5 g was applied to mix with pot soil. No significant difference (P=0.05) of effects of plant and root growth showed by treated with DYMC on 60th day, except stem. Mixing the application of DYMC powder with soil to control Phytophthora blight of red pepper was greater than suspension application to dilute with water. DYMC could be used as an effective biocontrol agent to control Phythophthora blight of red pepper.

Studies on Processing and Keeping Quality of Retort Pouched Foods (5) Preparation and Keeping Quality of Retort Pouched Seasoned Ark Shell (레토르트파우치 식품의 가공 및 품질안정성에 관한 연구 (5) 레토르트파우치 조미피조개제품의 제조 및 품질안정성)

  • LEE Eung-Ho;OH Kwang-Soo;AHN Chang-Bum;LEE Tae-Hun;CHUNG Young-Hoon;SHIN Keun-Jin;KIM Woo-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.19 no.2
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    • pp.109-117
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    • 1986
  • For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

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Effects of Processing Conditions on the Nutritional Quality of Seafood -1. Effects of Heating and Storage Conditions on Protein Quality of Surimi Products- (해양식량자원의 가공조건별 영양적 품질평가 -1. 가열 및 저장조건에 따른 수산연제품의 단백질 품질변화-)

  • RYU Hong-Soo;MOON Jeung-Hye;PARK Jeung-Hyeon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.27 no.3
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    • pp.282-291
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    • 1994
  • Optimal processing conditions and shelf-life of steamed kamaboko made from Alaska pollock surimi were investigated, including protein digestibility, computed protein efficiency ratio (C-PER), trypsin inhibitor content and protein solubility. Steamed kamaboko containing $5\%$ starch and $33\%$ water in pollock surimi showed the best protein quality in terms of C-PER and protein digestibility. Steaming could not give any significant advantage over kamaboko protein digestibility but a higher C-PER resulted from steamed kamaboko. All kamaboko products had trypsin content of 1.4 to $2.0mg\%$ which was $10\%$ of total trypsin inhibitor levels in frozen pollock meat. A two stage steaming process, the first at $40^{\circ}C$ for 20min followed by a second 10min steaming period at $95^{\circ}C$, was found to be the most effective way of the most effective heating process for kamaboko protein quality. C-PERs of marketed Korean surimi products ranged from $2.8{\sim}2.9$ for steamed kamaboko and $2.9{\sim}3.2$ for crab meat analog which were superior to ANRC casein(2.5). Measured protein digestibility of all products were ranged from 86 to $89\%$. VBN and protein solubility data suggest Korean marketed surimi products could have a shelf-life of 15 days at $4^{\circ}C$ for crab meat analog and 20 days at $4^{\circ}C$ for steamed kamaboko.

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Effect of Mushroom (Lentinus Tuber-Regium) Powder on the Bread Making Properties of Wheat Flour (버섯(Lentinus Tuber-Regium)분말 첨가가 제빵 특성에 미치는 영향)

  • Lee, Min-Jeong;Kyung, Kyu-Hang;Chang, Hak-Gil
    • Korean Journal of Food Science and Technology
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    • v.36 no.1
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    • pp.32-37
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    • 2004
  • Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

Quality Characteristics and Antioxidant Activities of Sulgidduk (Rice Cake) Added with Chia (Salvia hispanica L.) Seed Powder (치아시드 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성)

  • O, Hyeonbin;Choi, Byung Bum;Kim, Young-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.1
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    • pp.61-67
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    • 2017
  • Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

Comparison of Imported Wheat Flour Bread Making Properties and Korean Wheat Flour Bread Making Properties Made by Various Bread Making Methods (수입밀의 제빵 적성과 반죽법을 달리한 우리밀 제빵 적성의 비교)

  • Kim, Won-Mo;Lee, Gyu-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.3
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    • pp.434-441
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    • 2015
  • To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.