• Korean journal of food and cookery science
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• v.17 no.1
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• pp.29-42
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• 2001

The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation

• International Journal of Industrial Entomology and Biomaterials
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• v.39 no.2
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• pp.74-81
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• 2019

Freeze-dried 3^rd day of 5^th instar silkworm powder (FDSP) has been produced and consumed as functional food ingredient in Korea. Generally, FDSP is distributed in the dehumidification state. In this study, the effect of humid condition (30%, 50%, 70%, and 90% RH) on the quality characteristics of FDSP was examined. The color of FDSP, greenish yellow, becomes dark with the change of redness and yellowness. When FDSP is exposed for 4 h at 90% RH, the lightness was changed from 56 to 51, redness from -0.8 to 3.7, and yellowness from 26.5 to 21.6. The proximate composition of FDSP was not significantly changed except 90% RH condition. At that condition, moisture content (5.7%) was increased to 26.8% and crude fat (11.3%) decreased to 1.9% (3 wk 90% RH). Mineral content change during storage can be classified to 3 types; sulfur rapidly decreased, potassium mostly stable with some decreased with humidity, and sodium increased with high humid condition. Vitamins were not significantly affected. However, DNJ was abruptly decreased to 0.03 g/100g in humid condition.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1158-1158
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• 2001

Fast and dynamic biochemical, enzymatic and morphological changes occur during the so-called generative development and during the vegetative processes in seeds. The most characteristic biochemical and compositional changes of this period are the formation and decline of storage components or their precursors, the change of their degree in polymerization and an extensive change in water content. The aim of the present study was to detect the maturation processes in seed nondestructively and to verify the applicability of near infrared spectroscopic methods in the measurement of physiological, chemical and biochemical changes in wheat seed. The amount and variation of different water “species” has been changed intensively during maturation. Characteristic changes of three water absorption bands (1920, 1420 and 1150 nm) during maturation were analysed. It was concluded that the free/bound transition of water molecules could be followed sensitively in different region of NIR spectra. Kinetic changes of carbohydrate reserves were characteristic during maturation. An intensive formation and decline of carbohydrate reserves were observed during early stage of maturation (0 -13 days, high energy demand). An accelerated formation of storage carbohydrates (starch) was detected in the second phase of maturation. Five characteristic absorption bands were analysed which were sensitive indicators the changes of carbohydrates occurred during maturation. Precursors of protein synthesis and the synthesis of reserve proteins and their kinetic changes during maturation were followed from NIR spectra qualitative and qualitatively. Dynamic formation of amino acids and the changes of N forms were detected by spectroscopic, chromatographic and by capillary electrophoresis methods. Calibration equations were developed and validated in order to measure the optimal maturation time protein and moisture content of developing wheat seeds. The spectroscopic methods are offering chance and measurement potential in order to detect fine details of physiological processes. The spectra have many hidden details, which can help to understand the biochemical background of processes.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.609-621
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• 2000

The purpose of this study was to investigate the effect of addition of jujube on lnjeulmi in storage. Jujube powder was added to lnjeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of the sensory evaluation, the more jujube is added, the stronger sweetness and the more bitterness is shown. The sweetness and bitterness, made from brown glutinous rice, of Deachu-Injeulmi added jujube powder is the highest, and the more jujubes are tasted. Tenderness and moistness of Deachu-Injeulmi is decreased in the order of Deachu-Injeulmi made from glutinous rice, brown glutinous rice, glutinous rice flour, tenderness and moistness is increased with less amount of jujube. Chewiness of Deachu-Injeulmi made brown glutinous rice flour is the highest and Deachu-Injeulmi made from glutinous rice is the most rough. Moisture content is decreased in the order of Daechu-Injeulmi from glutinous rice, glutinous rice flour, brown glutinous rice flour. The reducing sugar content about storage period of Daechu-Injeulmi is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour, and it is dramatically reduced until 48 hours of storage. However, it is increased a little bit after 72 hours. The changes in degree of gelatinization by storage period is that it is rapidly reduced until 24 hours, and it is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour. That is to say, the more jujube powder is added, the less change there is. Springiness and cohesiveness is decreased during storage. Chewiness and gumminess is higher with more jujube, and it is increased until 24hour of storage period, then it is decreased after 48 hours. Hardness of Daechu-Injeulmi made from glutinous rice flour is the highest and the more jujube is added. Hardness of Daechu-Injeulmi added jujube powder is decreased in the order of Daechu-Injeulmi of 2.5%, 10% and 7.5%. The more jujube is added, the less change of the hardness by the storage period Daechu-Injeulmi is observed, thus the speed of the retrogradation is getting slower.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.281-285
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• 1992

Composite seasioning was stored at different temperature with PE/Al/PE/PET packaging. $Q_{10}$ value due to temperature was 2.54 and shelf-lie of composite seasoning was predicted 29, 73 and 185 weeks at $35^{\circ}C$, $25^{\circ}C$ and $15^{\circ}C$, respectively. L value was decreased during storage but a and b value had little change. Correlation coefficient between sensory score and cole. value was low. Browning development and carbonyl value were increased with storage temperature and correlation coefficient between sensory score and those was comparatively high. Moisture content, salinity and total sugar content were within KS-standard during 18 weeks storage.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.14-17
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• 1990

Seven varieties of soybeans(Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2) were investigated to compare the sorption characteristics during storage of various relative humidities. The sorption isotherm curve determined at RH range of $33{\sim}92\;%$ and $4^{\circ}C$ and $25^{\circ}C$ showed that moisture contents of soybeans was higher at $4^{\circ}C$ than those values at $25^{\circ}C$ for overall water activities of 0.33{\sim}0.92$. The Paldal was the highest moisture content at $4^{\circ}C$ while that value of Baegun was the highest at $25^{\circ}C$. The change in moisture content with storage time was expressed by log(dw/dt)=b log(t)+log a and the value of (dw/dt)${\times}10^3$ was decreased logarithmically. The Paldal was comparatively the highest initial absorption rate and the value of -b in seven varieties decreased as the relative humidity increased from 33 % to 92 %.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.435-442
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• 2010

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.

• Journal of Mushroom
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• v.21 no.3
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• pp.118-125
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• 2023

We conducted an on-site application study at the livestock cooperative fertilizer plant to compare the composting period, temperature change, moisture content, and chemical properties between livestock manure compost using sawdust as a moisture regulator with those using spent oyster mushroom substrate. The composting period, moisture content, and fertilizer composition of compost containing spent oyster mushroom substrate did not differ from that of conventional compost mixed with sawdust after the first and second fermentation and post-maturation stages, it was suitable as a material for manufacturing livestock manure compost. The spent oyster mushroom substrate also lower the production cost of livestock manure compost by replacing the more expensive sawdust. The developed technology is expected to contribute towards the utilization of by-products of the oyster mushroom harvest while simultaneously producing high quality livestock manure compost.

• Smart Media Journal
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• v.11 no.7
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• pp.76-84
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• 2022

In Korea, where rice is the staple food, there are many cases in which the nutritional composition of food is different at the same weight, even though the same ingredients are used and the food or food name is the same. The cause is closely related to the moisture content of the food according to the cooking method and cooking process. In order to design a diet tailored to individual health and supply accurate calories and nutrients, a method of expressing food data that is not affected by the cooking process or cooking method is required. Usually, the same ingredients or foods show a lot of deviation from the nutritional components presented in the standard food database due to the difference in moisture content. For this reason, there are problems that increase the complexity of the food ingredient database and the difficulty in using it. As a method to improve these problems, we would like to propose a food data expression method based on dry weight. As an example of this, the characteristics of rice as a food material and changes in major nutritional components according to the change in moisture of various rice-processed foods made from rice were considered. In addition, as an example of how to normalize food data through this, the dry weight-based nutrition label of rice was presented.

• Journal of Animal Environmental Science
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• v.10 no.3
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• pp.163-168
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• 2004

This research was carried out to investigate the moisture evaporation and property change depenging on the composting temperature for the escalator reversing composting system. The system was supported by the Y livestock cooperative composting factory. According to the test, the composting remperature eas varied in the range of $65\~80^{\circ}C$. The water content was de-creased to $75\%$ and became about $60\%$ at the end of the phase. Total nitrogen became $0.58\%$, total phosphoric acid $1.47\%$ and potashium $0.49\%$ at the end of the phase.