• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.845-851
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• 1995

To improve the utilization of pear in its processing, the cloudy and clear juice concentrates were prepared and their rheological properties were investigated in the range of temperatures($5{\sim}60^{\circ}C$) and concentrations($15{\sim}60^{\circ}Brix$). Pear juice concentrates showed flow behavior close to Newtonian fluids. Their flow behavior was also explained by applying Power law model and Herschel-Bulkley model. Flow behavior index did not have good correlation with concentration, but decreased with the increase of temperature, showing pseudoplastic properties. Consistency index increased with the increase of concentration and with the decrease of temperature. The effect of temperature and concentration on the apparent viscosity at 1500 1/s shear rate was examined by applying Arrhenius equation. The activation energy for flow of the cloudy and clear pear juice concentrates increased from $1.5140{\times}10^4\;to\;3.4141{\times}10^4\;J/kg{\cdot}mol$, and from $1.4762{\times}10^4\;to\;3.4963{\times}10^4\;J/kg{\cdot}mol$ with the increase of concentration, respectively. The influence of temperature on the apparent viscosity was more pronounced at higher concentration. And the concentration-dependent constant A decreased from $0.0789\;to\;0.0484^{\circ}Brix^{-1}$, and from $0.0786\;to\;0.0476^{\circ}Brix^1$ with the increase of temperature, respectively.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.261-265
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• 1992

To improve preservation and utilization of radish juice concentrates, radish juice were concentrated by reverse osmosis(RO) and thin layer evaporator(TLE) and their rheological properties were investigated. Radish juice concentrates were considered as nowtonian fluids. The apparent viscosity of conc. 1 (Heat treatment radish juice, concentrated by TLE), conc. 2 (Raw radish juice, concentrated by TLE), conc. 3 (Heat treatment radish juice, concentrated by RO) were 0.0503, 0.0578 and 0.0655 Pa.s at 10(1/s), respectively. The yield stress of these concentrates were ranged from 0.0001 to 0.0580 Pa. The activation energy for the flow of the radish juice conc. 1 were increased from 2.7057 to $4.1159{\times}10^4KJ/kg.mol$ by increasing concentration of radish juice.

• Plant Resources
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• v.6 no.1
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• pp.27-35
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• 2003

In this study, as preliminary research for the development of natural estrogen supplement the chemical properties of Iranian black pomegranate juice concentrate and seeds were evaluated. Proximate compositions of pomegranate juice concentrate and seeds were as follows; crude lipid 0.4% and 8.2%, moisture 39.9% and 6.6%, crude protein 0.9% and 12.2%, ash 1.4% and 1.7%, and carbohydrate 42.0% and 84.5% respectively. Major amino acids are glutamic acid (1310.0ppm) and aspartic acid (896.2ppm) in juice concentrate, and glycine (611.1ppm) and arginin (401.6ppm) in seeds. Ascorbic acid has the highest concentration of 20.0mg/l00g in juice concentrate and 0.23mg/l00 in seeds. The compositions of unsaturated fatty acids such as linoleic acid and linolenic acid were higher than those of saturated fatty acids such as stearic palmitic acid. Major minerals were potassium, calcium and sodium, potassium was highest in both juice concentrate and seeds. Vitamins were composed of ascorbic acid (20.0mg/l00g), vitamin B$_1$(0.12mg/100g) and niacin (0.80mg/l00g) in juice concentrate, and only ascorbic acid(0.23mg/l00g) in seeds. Organic acids such as citric and L-malic acid were detected only in pomegranate juice concentrate. The contents of total polyphenols were 4.55g/L in juice concentrate and 3.5mg/l00g in seeds, respectively. Phytoestrogens detected in pomegranate juice concentrate and seeds were daidzein, quercetin, genistein and 17 $\beta$-estradiol.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.3
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• pp.947-952
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• 2015

The aim of this study was to evaluate the effects of grape juice on colon carcinogenesis induced by azoxymethane (AOM) and expression of NF-kB, iNOS and TNF-${\alpha}$. Methods: Forty male Wistar rats were divided into 7 groups: G1, control; G2, 15 mg/kg AOM; G3, 1% grape juice 2 weeks before AOM; G4, 2% grape juice 2 weeks before AOM; G5, 1% grape juice 4 weeks after AOM; G6, 2% grape juice 4 weeks after AOM; G7, 2% grape juice without AOM. Histological changes and aberrant crypt foci (ACF) were studied, while RNA expression of NF-kB, TNF- and iNOS was evaluated by qPCR. Results: The number of ACF was higher in G2, and G4 presented a smaller number of crypts per focus than G5 (p=0.009) and G6. Small ACF (1-3) were more frequent in G4 compared to G2, G5 and G6 (p=0.009, p=0.009 and p=0.041, respectively). RNA expression of NF-kB was lower in G3 and G4 compared to G2 (p=0.004 and p=0.002, respectively). A positive correlation was observed between TNF-${\alpha}$ and NF-kB gene expression (p=0.002). In conclusion, the administration of 2% grape juice before AOM reduced the crypt multiplicity, attenuating carcinogenesis. Lower expression of NF-kB was observed in animals exposed to grape juice for a longer period of time, regardless of concentration.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.163-169
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• 1988

This study was conducted to predict the density changes according to concentration and temperature changes under freezing point. This information is needed for the design of freezing equipment and for the efficient utilization of refrigerating system. Orange juice, Apple juice, Grape juice and Sucrose solution were used for the measurement of density in this study at the temperature range from $-5^{\circ}C$ to $-40^{\circ}C$ and at the concentration range from 10 to 40%. The unfrozen water fraction of samples was determined by Heldman's method. The density values were determined by measuring the weight of a frozen solution at each temperature with a known volume. Solutions were placed in the thick-walled aluminum tubes. When the solution was frozen the excess ice was removed with a razor until the surface of the ice was flush with the top of the aluminum tube. The tube and ice were weighted immediately. Knowing the volume, tare weight, and final weight, the density could be determined. With this procedure, the data of density and unfrozen water fraction for fruit juices and sucrose solution were collected. The density prediction models of fruit juices and sucrose solution under freezing point were established by the optimization computer program with measured experimental data.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.1-5
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• 2010

Alcohol metabolizing activity of fermented sea tangle juice (FSYJ) using Lactobacillilus brevis BJ20 were evaluated by measuring relative alcohol dehydrogenease (ADH) and aldehyde dehydrogenase (ALDH) activities. According to the results of MTI assay. the fermented sea tangle juice by Lactobacillilus brevis BJ20 appeared safe in the cytotocxity. The relative ADH activity of FSTJ showed 124% at 10 mg/mL, which increased with increasing concentration. The relative ALDH activity showed, however, insignificant difference (P>0.05) between concentrations of FSTJ up to 50 mg/mL. These results suggested that fermented sea tangle juice by L. brevis BJ20 could be used as a potential material for metabolizing alcohol.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.279-283
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• 1997

Membrane separation technology was applied to prepare high quality persimmon juice from persimmon, which is produced in large quantities in Korea. The influences of time, pressure, and temperature on permeate flux were studied during concentration by reverse osmosis. The chemical components of retentate were also analyzed. The permeate flux was higher as the operating temperature and pressure were increased, and was influenced more strongly by operating pressure than temperature. Maximum concentration by reverse osmosis employed in this study in the oBrix scale was about 30. Retention percentage of sugar in the persimmon juice which was concentrated by membrane separation system was more than 90% and was not influenced by operating conditions. Retention percentage of volatile components in the same process was more than 60%; it was increased as operating temperature was decreased and pressure was increased.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.2
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• pp.249-256
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• 1992

Italian ryegrass (Lolium multiflorum Lam.) was fractionated into leaf nutrient concentrate, fiber and deproteinised juice (DPJ). The fresh and fermented DPJs were concentrated and referred to as fresh deproteinised juice concentrate (FDPJC) and fermented deprotenised juice concentrate (FMTD DPJC). The FDPJC and FMTD DPJC were separately mixed with dried fiber and ensiled. Wilted crop silage and fresh fiber silage were also prepared from the same material crop. The nutritive value of these four silages were compared using four goats by $4{\times}4$ Latin square design. Green crop fractionation resulted lesser amount of crude protein and ash, and higher amount of neurtal detergent fiber, acid detergent fiber, cellulose and hemicellulose in fresh fiber. The pH of fresh fiber silage was lower than that of the other silages. Addition of FDPJC or FMTD DPJC to the dried fiber at ensiling did not improve the silage qualities; but all the silages were satisfactorily preserved. Goats fed these silages showed similar ruminal pH and total volatile fatty acid concentrations. But addition of FMTD DPJC was effective on increasing ruminal acetic acid concentration reducing propionic acid concentration. Ruminal n- and iso- butyric acid concentrations were proportional to that of propionic acid. High ammonia content of the silage containing FMTD DPJC was reflected to the ruminal ammonia concentration, urinary nitrogen excretion and serum urea level of goats. Inclusion of FDPJC or FMTD DPJC added 15 to 25% dry matter to the fiber silages with a little reduction in the digestibilities of most components of the silages.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.573-578
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• 1994

Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as $K^{+},\;Mg^{2+}\;and\;Ca^{2+}$ were increased during fermentation but slightly decreased in the last period. It was found that the concentrated dongchimi juice could be used as an improved ion beverage in future, since the electrolytic dissociation components were much more in the concentrated dongchimi juice than those in the existing ion beverages.

• Food Engineering Progress
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• v.21 no.4
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• pp.403-408
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• 2017

Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be $28^{\circ}C$. The most appropriate preparation method of onion juice was to heat the onion at $121^{\circ}C$ for 15 min and produce juice with pressure followed by filtering, and then sterilization at $121^{\circ}C$ for 15 min. Prepared onion juice was used for fermentation without dilution.