• International journal of advanced smart convergence
• /
• v.8 no.3
• /
• pp.27-38
• /
• 2019

I reviewed about dyeing fastness and functional properties of the non-mordant dyed cotton and iron mordant dyed cotton with astringent persimmon juice. In the UV-VIS spectrum of astringent persimmon juice, the maximum absorption wavelength of the juice was 272.0 nm, which was a characteristic peak of tannin. In dyeing fastness, light fastness of the non-mordant dyed cotton was a little low at grade 2~3. But by the iron mordant treatment, the light fastness was good at grade 4. Dry cleaning fastness to discoloration and contamination was excellent at grade 4~5 for both the non-mordant dyed cotton and iron-mordant dyed cotton. Their rub fastness were grade 3 and grade 2~3 respectively, in the dry condition, and grade 2~3 and grade 3 respectively, in the wet condition. In the perspiration fastness of the non-mordant dyed cotton, the discoloration from acidity and alkalinity was grade 3~4 and grade 3, respectively, and contamination from acidity and alkalinity was relatively good at grade 4. Meanwhile, in the perspiration fastness of the non-mordant dyed cotton, discoloration from acidity and alkalinity was fair, both recording grade 3~4, and contamination from acidity and alkalinity was very good, both recording grade 4~5. In the ultraviolet protection effect of the non-mordant dyed cotton and iron-mordant dyed cotton, the ultraviolet protection factor was both 50+, both of which showed an excellent ultraviolet blocking effect. And the protection rate of UV-A appeared 98.4% and 99.1%, respectively, and the protection rate of UV-B showed 98.7% and 99.2, respectively. In addition, both exhibited an excellent deodorization rate over 99.9% or more, irrespective of the passage of time. Also, both showed an excellent antimicrobial activity over 99.9% or more against Staphylococcus aureus and Klebsiella pneumoniae.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.1
• /
• pp.16-23
• /
• 2015

This study was carried out to develop a fermented juice using persimmon (Diospyros kaki Thunb) and lactic acid bacteria isolated from kimchi, Lactobacillus buchneri BK-1, Pediococcus inopinatus BK-3 and Leuconostoc mesenteroides M-17. The total acidity value was 0.75% and viable cell number reached $1.9{\times}10^8CFU/mL$ when the persimmon and water solution was diluted by 1:3 (w/v) added with rice-syrup ($15^{\circ}Brix$) that was fermented by Lactobacillus buchneri BK-1 for 7 days. Additional levels of rice-syrup increased the total acidity of fermented juice, and the overall acceptability was the highest (4.1 point) for fermented persimmon juice added with rice-syrup $10^{\circ}Brix$. L. buchneri BK-1 and Pediococcus inopinatus BK-3 were selected to ferment the persimmon juice because there total acidity values were 0.83% and 0.80%, respectively, and the final cell concentrations, $5.1{\times}10^8$ and $2.7{\times}10^8CFU/mL$, were more than other treatment, respectively. The total acidity value of persimmon at day 3 of fermented broth were significantly higher than that of day 7 of fermented broth, and the number of viable cell declined from $8.2{\times}10^8$ to $4.3{\times}10^8CFU/mL$. In these results, the suitable period for fermentation was 4~5 days owing to the sourness being strong during fermentation.

• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.198-203
• /
• 1997

The ground persimmon puree was treated with two kinds of commercial polysaccharide hydrolyzing enzymes (Viscozyme and Celluclast) in order to study their effects on the extraction yield, viscosity, color, titratable acidity and sugars. Hydrolysis with Viscozyme which has enzymatic activity of arabinase, cellulase, xylanase, hemicellulase and ${\beta}-glucanase$ significantly increased the extraction yield, L-value and reducing sugar and decreased in viscosity by treatment for 10 min at $50^{\circ}C$. The extraction yield of the juice was increased from 42.7% to 80% by Viscozyme while the Celluclast to 73.3%. On the other hand, the sensory properties of persimmon-like flavor, scarlet and orange color were greatly improved for the juice hydrolyzed with Viscozyme for 60 min.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.174-180
• /
• 2003

The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.