• Journal of the Korean Society of Industry Convergence
• /
• v.25 no.1
• /
• pp.21-26
• /
• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• Journal of Environmental Science International
• /
• v.31 no.11
• /
• pp.951-958
• /
• 2022

The aim of this study was to determine the optimum level of carbon dioxide to maximize the quality and yields of strawberries cultivated in a greenhouse. Specifically, two strawberry cultivars, namely, 'Seolhyang' and 'Maehyang', were subjected to varying concentrations of carbon dioxide and patterns linked to their productivity were noted. Both cultivars showed improvements across various physical variables (i.e., leaf area, crown diameter, plant height, fresh weight, and dry weight) when carbon dioxide concentrations were at 1,500 ppm. The optimum carbon dioxide concentration for increased fruit yields and quality was 1,000 ppm. When carbon dioxide was at 1,000 ppm the yields of 'Seolhyang' and 'Maehyang' increased by 1.99 and 1.78 times, respectively, compared to control plants. The influence of carbon dioxide on fruit color was negligible. However, the carbon dioxide increased the sugar content and sugar-acid ratio of the experimental fruits compared to control plants. Specifically, the sugar-acid ratio, which is directly related to taste, was at its highest when the concentration of carbon dioxide was at 1,000 ppm (i.e., for both 'Seolhyang' and 'Maehyang'). Overall, the application of carbon dioxide culminated in improved yields and fruit quality for both cultivars of interest.

• Proceedings of the Optical Society of Korea Conference
• /
• 2009.02a
• /
• pp.291-292
• /
• 2009

Refractive index monitoring using U-shaped POF (Plastic optical fiber) in the sugar solution and salt solution were performed. The various bending losses of U-shaped POF due to the environmental refractive index changes of the measurand solution. The loss increases according to the amounts of solute in the solution which causes the refractive index change in the solution.

• Proceedings of the Korean Society of Plant Pathology Conference
• /
• 2000.10a
• /
• pp.32.1-32
• /
• 2000

• Bulletin of the Korean Chemical Society
• /
• v.8 no.3
• /
• pp.206-211
• /
• 1987

The photoreaction of 5,7-dimethoxycoumarin with adenosine has been carried out in a dry film state. The mixture of DMC and adenosine was irradiated with 350 nm UV light and two major products were isolated. The structure was determined by various spectroscopic measurements involving $^{13}C$ nuclear magnetic resonance and fast atom bombardment mass spectrometry. These addition products were produced by covalent bond formation between the pyrone ring at carbon 3 or 4 and the sugar ring moiety of adenosine at carbon 5'.

• Journal of Ginseng Research
• /
• v.4 no.2
• /
• pp.165-174
• /
• 1980

The concentrated red ginseng extract (RGE) which was prepared from water extract of red ginseng tails was investigated for its changes in color intensity, sugar contents and during storage at various temperatures. In order to evaluate the color of RCE, a spectrophotometric measurement in ultraviolet and visible range was applied. The concentrated RGE was divided into three fractions of aqueous, butanol and benzene layers. It was found that : (1) Increase in RCE color during heat treatment was considered to be due to nonezymatic browning reaction. Water soluble layer showed approximately 100 times higher color intensity than those of organic solvent layers (2) The RCE stored at 8$0^{\circ}C$ showed an increase in fructose and glucose content while a rapid decrease was resulted at 10$0^{\circ}C$. (3) A rapid increase in absorbances at 400 and 460nm was shown at 90 and 10$0^{\circ}C$ after an initial induction period and slowed down after 50 hours . (4) A significant relationship was found between decrease in sugar content and increase in color intensity. (5) Absorbance ratio of 400nm/460nm indicated that benzene layer has about two times higher value in violet color than those of butanol and aqueous layers.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.410-415
• /
• 2008

The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).

• Food Science and Preservation
• /
• v.8 no.2
• /
• pp.146-150
• /
• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.

• Preventive Nutrition and Food Science
• /
• v.5 no.3
• /
• pp.165-169
• /
• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Journal of Electrochemical Science and Technology
• /
• v.10 no.4
• /
• pp.387-393
• /
• 2019

Activated carbons (ACs) are considered important electrode materials for supercapacitors because their large specific surface areas lead to high charging capacities. In the conventional synthesis of ACs, a substantial amount of carbon is lost during carbonization of a precursor. The development of a method to synthesize ACs in high yield would lower their manufacturing cost. Here, we demonstrate the synthesis of high-specific-surface-area NaOH-AC from carbon prepared via a hydrothermal carbonization (HTC) route, with a higher yield than that achieved through conventional pyrolysis carbonization. The amorphous carbon was derived from HTC of sugar and subsequently activated at 800℃ with various NaOH etchant/C ratios under a N₂ atmosphere. The AC prepared at 4:1 NaOH/C exhibited the highest surface area (as high as 2,918 ㎡ g^-1) and the highest specific capacitance (157 F g^-1 in 1 M aqueous Na₂SO₄ electrolyte solution) among the NaOH-AC samples prepared in this work. On the basis of their high specific capacitance, the NaOH-ACs prepared from HTC sugar are suitable for use as electrode materials for supercapacitors.