• Journal of Korean Society of Forest Science
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• v.94 no.1 s.158
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• pp.11-15
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• 2005

Fruit characteristics, saccharinity, and antioxidative activity of selected clones of Rubus coreanus, grown in Korea, well-known as edible and medical resources, frequently used and which has an excellent pharmacological activity are examined and analyzed. The results obtained from this study can be summarized as follows; Result of surveying characteristics for the fruit and saccharinity variation by collection time, there are some meaningful differences between examined clones and the collection time, exception of the fruit width. From the clones, SG 3 is the biggest in size, the highest in the saccharinity out of five clones, on the other hand, CJ 18 and SH 3 are the opposite. Meanwhile, comparing examined saccharinity factor with maximum temperature and precipitation out of daily climates at Suwon Meteorological Observatory at the same period, on the day the highest temperature is $29.5^{\circ}C$, saccharinity distinctively ascends, but on the day the precipitation is recorded 121.5 mm and next day, the saccharinity descends. Also, five-day saccharinity until the precipitation lower than 0.1 mm per day shows from 10.4 to 11.5 Brix higher than the average saccharinity of 9.7 Brix. Fifteen clones including CA 6 about fruit characteristics in terms of collection layer and saccharinity variation were examined, there is significantly difference among examined clones, but about the collection layer, only saccharinity factor has meaningful significance. For clones, MJ 11 is the biggest and excellent character of 15 clones but the saccharinity, 10.3 Brix lows a bit, MC 9 and HAE 5 are the worst fruit in character but saccharinity is 13.4 Brix and 10.6 Brix which is higher than the average saccharinity of 9.8 Brix. About saccharinity for the collection layer, the fruit average saccharinity, collected from the upper layer which is good at lightness and temperature condition, is 10.2 Brix which shows higher than the one of the fruit, 9.7 Bix and 9.5 Brix collected from the middle or the lower layer. The saccharinity of fruit collected from the middle or the lower layer is lower than the average saccharinity of 9.8 Brix out of 15 surveyed clones. Surveying antioxidative activity resulted from free radical scavenging activity about 30 clones of fruit in total, there is difference between surveyed clones. Especially, Immatured fruit extracts exhibited higher free radical scavenging activity of 94.5 to 97.5% which indicates the similarity to Ascorbic acid, unlike other clones, on the concentration of 250 to 1,000 ppm.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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• pp.52-58
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• 2001

The aim of using grape-bagging paper is preventing damages by light and harmful insects during grape growth. The number of using grape-bagging paper has been increasing because advantages of using it have been confirmed. A technology to produce it has not been fully developed yet. In this study properties of the grape-bagging paper were analyzed. Results showed that air-permeability and transmitted light of grape-bagging paper were important. It was tried to see the influence of paper structure on air-permeability, transmitted light and the grapes saccharinity. For making different structure of grape-bagging paper, papers were produced with different freeness levels at several pressure conditions. Coloration time of Campbell grape with new bagging paper started about 5 days earlier than that with usual bagging paper, It was also possible to improve the saccharinity about 0.1-N0.8 Brix. Because new bagging paper has a low apparent density, it affected the saccharinity and coloration time of grape.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Journal of Applied Biological Chemistry
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• v.42 no.1
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• pp.48-49
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• 1999

• Food Science of Animal Resources
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• v.24 no.1
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• pp.50-56
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• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.776-781
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• 2005

Preparation of nectar using Kabocha squash was optimized and the quality changes during 7 weeks'storage were investigated. The paste for the nectar base could be effectively obtained by consecutive processes of steaming for 15 min, crude smashing and homogenization. To improve the mouth-feel of the nectar, various pectinases and cellulases were treated with Econase CE, Rapidase press, Macerozyme A, Sumizyme MC and Cytolase M102. Among them, Cytolase M102 was the most effective enzyme at $0.05\%$ for 90 min reaction in terms of the collective results as the residue of the nonsoluble solids, viscosity and alcohol test. The best ratio of the nectar ingredients was a ratio of water to paste of 1.5, $11^{o}$Brix of saccharinity, $0.025\%$ of citric acid and $0.15\%$ of xanthan gum. When the retort sterilized nectar in a can was stored in an incubator at $35^{\circ}C$ for 7 weeks, the color, pH, saccharinity, viscosity and total count plates remained almost unchanged.

• Journal of the Korean earth science society
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• v.38 no.7
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• pp.481-495
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• 2017

The purpose of this study is to investigate and analyze the relationship between meteorologicalclimatic factors and fruit property data from Aronia sampling points during May to August 2016 in the Danyang area. For this purpose, we investigated the meteorological factor, the physicalchemical property of fruit and soil, and the property change of fruit according to the setting of rain and daylight shielding from Aronia sampling points. The result indicate that first, meteorologicalclimatic factors such as the maximum air temperature, the accumulated precipitation, the relative humidity, and daylight hours are a positive influence on products and maintenance of quality of Aronia as well as a suitable field for cultivating Aronia in the Danyang. However, a strong wind in April and May deeply affects the falling phenomenon of the flowering and blooming season. Second, the quality and products of Aronia show the high correlation coefficients of more than 0.9 with agricultural meteorologicalclimatic factors such as daily maximum temperature, daily soil temp, daily soil pH, cumulated precipitation, and daily soil humidity. Also, they can be predicted by the regression equations using these factors. Third, it is necessary to maintain the rain shielding in these fields because antocyanin and saccharinity components within Aronia decreased in case of heavy rainfalls. And, the result of regression analysis saccharinity and antocyanin within aronia from normal fields and rain shieldingfields at Aronia sampling points show a high correlation, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.194-199
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• 2007

This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.345-351
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• 2009

The principal objectives of the experiments in this study were to assess the quality of venison jerky made from Elk deer (female, weight; 380 kg, age; 15 old years) in accordance with various seasoning sauce and mixture fruit extract level. Salinity, saccharinity and acidity values of the seasoning sauces were all high(VJ-1; 3.72%), (VJ-3; 3.95%), (VJ-1; 0.35%). The salinity range of the venison jerky products was 5.65~5.92%, the saccharinity range was 3.75~4.18%, and the seasoning sauce samples resulted in a significant difference in acidity values(p<0.05). Crude protein, fat and ash contents of the venison jerky products satisfied the Korean jerky standard value, but the moisture content range was 36.18~38.59%, and this was also in excess of the jerky standard level. The manufacturing yield was 42.24~44.48%, with VJ-1 at lowest levels followed by VJ-2 and VJ-3. The pH value of VJ-1 was high, but not significantly higher than the other samples(p>0.05). The water activity value range was measured at 0.68~0.71, and the lightness(L) and redness(a) value evidenced marked increases with increased amounts of added sodium nitrite(p<0.05), and the yellowness(b) values did not significantly differ(p>0.05). The overall sensory acceptance scores ranged between 5.53~7.49, in the order VJ-3, VJ-2, VJ-1(p<0.05).

• Journal of the Korea Society of Computer and Information
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• v.13 no.6
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• pp.155-162
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• 2008

The quality of the fruits is measured by a lot of parameters. The grader of the fruits to measure the size of them is using the rotation drum method. Therefore when we classify the size of the fruits, they will be damaged. Also the optical grader used for estimating the degree of the saccharinity will incur high cost for it. In the proposed system, to select the characteristics of the fruits, three cameras are used. Because the information such as the volume and the degree of the maturity is used to classify the fruits, the degree of the saccharinity can't be estimated itself, but the information such as the color and the damage of the fruits can be estimated. Therefore, because we don't need the digital image with high resolution, we can develop the grader system of the fruit with low cost. To evaluate the performance of the proposed system, we compared it with the sight estimation and then we classified the sample. The result shows the accuracy of 96.7%.