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- 저자 : Gui-Hun Jiang (검색결과 4 건)
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Gui-Hun Jiang,남승희,임선희,김영민,곽현정,은종방 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
The total phenolic and flavonoid content and antioxidative activities during production of pear juice concentrate (PJC) from two cultivars, Hwasan and Niitaka, were investigated. The main processing steps in PJC production are washing, pressing, pasteurization, clarification, filtration, evaporation, and packaging. Total phenolic and flavonoid content of end-product PJC from Niitaka decreased by 53.11 and 46.47%, respectively, while those from Hwasan decreased by 55.46 and 36.09%, respectively, compared to the phenolic and flavonoid content of original fresh fruit. DPPH radical-scavenging activities, reducing power and nitrate radical-scavenging activities showed a similar tendency as total phenolic and flavonoid content; that is, they decreased in juice concentrate made from both cultivars. Also, antioxidant activities of press cake waste (skin and seeds) from Niitaka and Hwasan pears were higher than fresh pears. In conclusion, antioxidant levels were significantly affected during processing of PJC, especially during the pressing step in which press cake waste retains the seeds and skin.
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Gui-Hun Jiang,김영민,남승희,임선희,은종방 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1
Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Pyrus pyrifolia Nakai cv. “Sinhwa”. Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new “Sinhwa” cultivar showed the highest browning activity reduction.
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Zhao, Chang-Cheng,Jiang, Gui-Hun,Eun, Jong-Bang Hindawi Limited 2017 Journal of food quality Vol.2017 No.-
<P>The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (<SUP>L⁎</SUP>, <SUP>a⁎</SUP>, <SUP>b⁎</SUP>), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the <SUP>L⁎</SUP> and <SUP>a⁎</SUP> values under different drying conditions. The quadratic effect of temperature and time was observed for the <SUP>b⁎</SUP> value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.</P>
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바이오매스 열분해액이 '향수'배의 저장 중 품질특성에 미치는 영향
장선,강귀훈,이범수,은종방,Zhang, Xian,Jiang, Gui-Hun,Li, Fan-Zhu,Eun, Jong-Bang 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3
바이오매스 열분해액이 '향수'배에 대한 신선도 유지 효과를 관찰하기 위하여 서로 다른 농도로 희석한 바이오매스 열분해액을 '향수'배에 분무처리하고 실온에 저장하면서 그 품질 변화를 조사하였다. 저장 기간 중 열분해액을 20배로 희석하여 처리한 '향수'배의 중량 감소와 부패 지수는 무처리구에 비해 낮은 값을 나타내었으며, 또한 호흡율을 효과적으로 억제하였다. 총산 함량 및 총당 함량은 저장 12일 후 열분해액 20배를 희석하여 처리한 '향수'배가 무처리구보다 현저하게 높았으며 그 함량이 0.19% 및 7.19%를 나타내었다. '향수'배의 비타민 C 함량에 있어서, 저장 12일째에 열분해액 20배를 희석하여 처리한 '향수'배의 비타민 C 함량이 2.21 mg/100 g으로 그 감소량이 가장 작았다. 결론적으로 바이오매스 열분해액 처리가 '향수'배의 선도유지에 일정한 효과가 있다는 것을 알 수 있었으며 20배로 희석한 열분해액의 처리가 '향수'배의 저장 중 품질 변화를 가장 적게 하여 그 효과가 가장 좋은 것으로 나타났다. 따라서 열분해액이 이화학적 특성에서 목초액과 비슷하나 구체적으로 어떤 화합물들을 함유하고 있고 또 이들이 어떤 기작을 통하여 과일의 선도유지 효과를 나타내는지에 대해서는 추후 연구가 필요하다고 생각된다. The quality characteristics of 'Xiangshui' pears (Pyrus ussuriensis) treated with different concentrations of biomass pyrolysis liquid (BPL) during storage at $25^{\circ}C$ were investigated. The weight of 'Xiangshui' pears treated with BPL declined at a slower rate than that of the control. The rot index of BPL-treated 'Xiangshui' pears decreased with increasing storage times, and treatment with 20-fold-diluted BPL resulted in the lowest rot index after storage for 12 days. The total acid content of 'Xiangshui' pears treated with 20-fold-diluted BPL was 0.19%, and was the highest after storage for 12 days. After storage for 12 days, the total sugar content of 'Xiangshui' pears treated with 20-fold-diluted BPL was 7.19%; this was significantly higher than that of the control, but not significantly different from that of pears treated with other BPL dilutions. The vitamin C content of 'Xiangshui' pears showed a decreased trend, and pears treated with 20-fold-diluted BPL had a vitamin C content of 2.21 mg/100 g after storage for 12 days and showed the least decline compared to other treatments. In addition, respiration in 'Xiangshui' pears was effectively inhibited by treatment with BPL. In conclusion, BPL treatment exerts a protective effect on the quality of 'Xiangshui' pears during storage, with 20-fold-diluted BPL being the most effective.
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