전자코를 이용하여 한국에서 주로 재배되고 있는 자포니카 44품종의 쌀과 밥의 향 패턴을 분석하여 얻은 결과는 다음과 같다. 1. 백미 44품종의 향은 주성분분석과 군집분석결과 만금, 남평 ,신동진쌀이 한 그룹으로, 대진, 추청쌀이 또 다른 그룹 분류되어 나머지 39품종 쌀의 향과는 구분이 되는 것으로 나타났다. 2. 밥의 향은 분석결과 44품종들이 제1주성분 값 -8에서 +6사이에서 고른 분포를 보이며 품종간 구분은 되어지지 않았다. 3. 쌀과 밥의 향 측정에 사용된 12개의 MOS센서가 얻은 값을 상관관계 분석한 결과 쌀의 향과 밥의 향과는 서로 유의성이 없어 전자코를 이용하여 쌀시료로 취반 후 밥의 향을 예측하는 것은 어려운 것으로 나타났다.

파쇄마늘의 녹변발생은 품종(산지)간 차이는 적었으나 파쇄전 원료마늘의 저장방법에 크게 영향을 받았다. 즉 상온 및 CA저장했던 마늘은 녹변이 없었으나 저온저장했던 마늘에서만 그 발생이 심하였다. 그리고 녹변 방지방법으로 저온저장한 마늘을 파쇄전 40에서 1일간 열처리할 경우 녹변을 효과적으로 방지할 수 있었으며, 품종별 열처리 효과검정 결과 남해, 서산 및 단양마늘 모두 녹변이 방지되었다. 열처리에 따른 마늘의 품질변화는 40에서 1일간 처리에서

A supercritical fluid extraction was performed for the extraction of phenolics from grape seeds which up to now have been discarded. The optimum condition for extraction process was predicted through response surface methodology using central composit experimental design. The extraction amount of grape seed phenolics was increased by increasing extraction temperature, pressure, and concentration of co-solvent (ethanol). The optimum extraction conditions were 84.83C, 51.50MPa and 1.27% ethanol. The yield of phenolics using SFE was higher with 3 folds than ethanol and 4 folds than hexane but less than 80% methanol. In the respects of food poisoning, the approved solvents were restricted to ethanol and hexane. So, SFE for extraction of phenolics could be powerful alternative method for solvent extraction.

A three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of banana. The moisture loss, solid gain, weight loss and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Color difference and titratable acidity were decreased by higher concentration. Sweetness was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. The regression models showed a significant lack of fit (p>0.5) and were highly significant with satisfying values of R2. To optimize osmotic dehydration, based on surface response and contour plots, superimposing the individual contour plots for the response variables. the optimum conditions for this process wire 26, 44 brix and 2 hrs for moisture content, sweetness and color difference are less than 72%, 24 obrix and 10 degree.

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1) and room temperature(205), and then marketed at low(2~3) and room temperature (205)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.