• Journal of Nutrition and Health
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• v.33 no.8
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• pp.787-793
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• 2000

The purpose of the present study was to investigate effects of kochujang and red pepper on energy intake, body fat content and energy expenditure in rats fed on high-fat(30%) diet. Kochujang and red pepper power were added in the high-fat diet, adjusting the level to 95 and 22g/kg diet, respectively, The level of red pepper addition was corresponding was corresponding to the level of the content of red pepper powder in the kichujang-added diet. Kochujang induced a 30% reduction in body fat gain which was associated with a significant increase in energy expenditure. However, red pepper reduced body fat gain by only 15%. Furthermore, energy expenditure was not affected by red pepper. Metabolizable energy intake, apparent digestibility and body protein gain were not affected by either kochujang or red pepper. It has been known that capsaicin, a pungent component of red pepper, enhances activity of brown adipose tissue through increasing protein content. In the present study, in addition of protein content, DNA content of interscapular brown adipose tissue was also increased by kochujang. Therefore, it appeared that the anti-obesity effects of kochujang was greater than those of red pepper, indicating more than red pepper was involved in the expression of the anti-obesity effects of kochujang(Korean J Nutrition 33(8) : 787-793, 2000)

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.230-243
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• 1990

This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.295-301
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• 2008

In this study, the antioxidant activities of red pepper seed kimchi extracts were examined. The extracts were evaluated by various antioxidant assays that included determinations of total phenolic and flavonoid contents, DPPH radical scavenging, superoxide anion radical scavenging, nitric oxide scavenging, superoxide dismutase (SOD) activity, metal chelating activity, and reducing power. All the kimchi extracts showed strong antioxidant activities by the tested methods. The 7% red pepper seed kimchi that was fermented for 6 days possessed the highest activity according to the performed tests. Yet, the highest scavenging activity was exhibited against nitrite, by extracts from kimchi for 0 day of fermentation rather than 6 days. All the activities for the kimchi fermented for 0 day with the addition of 7% red pepper seed increased markedly with an increase in concentration. With the exception of metal chelating and SOD activities, for the antioxidant properties assayed, the red pepper seed kimchi extracts were found to be highly effective.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Food Science and Preservation
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• v.23 no.7
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• pp.960-966
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• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

• Plant Resources
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• v.8 no.1
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Korean journal of applied entomology
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• v.33 no.1
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• pp.6-11
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• 1994

The Spatial distribution pattems of the oriental tobacco budworm (OTB), Helicoverpa assuita, eggs w were studied in red pepper and tobacco fields. With a plant as a sample Unit. Taylor's power law analyses indicated that om egg spatial patterns were clumped in red pepper fields (a=1.3914, b = 1.1648) and were unifom in tobacco fields (a = 1.6035, b = 0.6880). In red peppers om eggs w were found in leaves (76.2%), fruits (16.8%), stems (6.5%), and flowers (0.4%). The upper leaf surface ( (70.1 %) contained sianificantly more eggs than the lower surface (25.2%). In tobaccos most eggs were also found in leaves. However, the lower surface (66.3%) contained significantly more eggs t th

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.584-588
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• 1998

Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0$^{\circ}C$ did not change any color values, however, overall color values devreased apparently when stored at 30$^{\circ}C$ for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59 mg%) were twic as much as those in coarse particles (15∼36 mg%), and they did not change throughout the storage.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.735-741
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• 2013

Effects of cold plasma treatment (CPT) against Salmonella Typhimurium inoculated on cabbage and lettuce, naturally occurring bacteria in black pepper powder and red pepper powder, and Bacillus cereus inoculated onto red pepper powder were investigated. The numbers of S. Typhimurium on cabbage and lettuce were reduced by $1.5{\pm}0.2CFU/cm^2$ (900W, 5 min) and $1.1{\pm}0.1$ log $CFU/cm^2$ (900W, 10 min), respectively. The numbers of naturally occurring aerobic bacteria in both black pepper powder and red pepper powder were reduced by $2.3{\pm}0.3$ and $0.6{\pm}0.2$ log CFU/g, respectively. The numbers of B. cereus vegetative cells on red pepper powder were reduced by $1.5{\pm}0.1$ log CFU/g, but the numbers of spores remained unchanged. The inhibition of S. Typhimurium on cabbage was adequately described by Fermi's model and the Weibull model. The predicted optimum treatment power and time for S. Typhimurium inoculated onto cabbage were 746 W and 6.8 min, respectively. Our results indicate that CPT represents a useful method for microbial decontamination of vegetables and spices.

• Journal of Biosystems Engineering
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• v.16 no.3
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• pp.248-262
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• 1991

Simulation model was developed to analyze drying process for tray type red pepper dryer and validated by experiments. This model could predict satisfactorily temperatures and moisture contents of red pepper and temperatures of drying air during drying. Optimize algorithm was developed to search control valiables (drying air temperature, air recycle ratio and air flow rate) of red pepper dryer based on a criterion of minimizing energy consumption under the constraint conditions that statisfied carotenoid retension of at least 210mg per 100g dry matter, the moisture content of bottom layer of 15% (d.b) and drying time of less than 35 hours. Step changes in drying air temperature and air recycle ratio were considered in the optimization. In single step in control variables, the difference of the moisture content between top layer and bottom layer was great and more fan power was required. As the drying trays were exchanged when the moisture content of bottom layer reached to 100% (d.b), fifty percent of energy was saved and the difference of moisture content was little. In double step changes in control variables, optimal conditions were found by changing the step when the moisture content of bottom layer reached to 100% (d.b) (about 19.8 hours from starting drying). Optimum air flow rate was $18.1cmm/m^2$. Optimum drying air temperature and air recycle ratio in the first step was $55.8^{\circ}C$ and 0.80, and in the second step $65.6^{\circ}C$ and 0.88, respectively. In triple step changes in control variables, the optimal conditions were found by changing the steps when the moisture content of bottom layer reached to 250% (d.b) and 150% (d.b). Optimal air temperatures were $66.2^{\circ}C$, $58.4^{\circ}C$ and $66.9^{\circ}C$, and optimal air recycle ratios were 0.778, 0.785, 0.862 at each step, respectively. Optimal air flow rate was $18.9cmm/m^2$. The best operating mode was triple step mode considering energy consumption, drying time, fan power, and quality of dried red pepper. When the triple step mode was used to dry the red pepper, the energy consumption was about 16.5%~57.2% less than that of the single step mode and the drying time was 6.6 hours shorter than that of the double step mode.