This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil chung (MC) prepared according to its preparation conditions (i.e., maesil part, sugar type, maesil-sugar mixing ratio, liquid separation) and sugaring-ripening period and the quality characteristics of their products finalized through filtration and heat treatment (85oC, 30 min) with the 6-month ripened MC. The CN-Glc content dramatically decreased when the maesil flesh, isomaltooligosaccharide, maesil:sugar ratio of 5:5, and liquid separation after the 4-month sugaring were applied to the MC production. The CN-Glc content decreased with the ripening period. There was no effect of filtration and heat treatment on the CN-Glc reduction of the MC product. The sugar type predominantly affected the soluble solid and total carbohydrate content of the MC products, and their contents increased in the order of high-fructose corn syrup > sucrose > isomaltooligosaccharide. The MC product at a maesil:sugar ratio of 6:4 exhibited the higher organic acid content. There was no direct association between the total polyphenolic compound content and the preparation conditions of the MC product. Overall, the use of maesil flesh as a maesil ingredient and more than 6-month ripening after liquid separation may be a pivotal factor in producing the cyanogenic glycoside-reduced maesil chung.

The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85oC to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6oBx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apricot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

We confirm whether Zr powders can restrain a rapid nitrification reaction and offer a stable oxidation reaction according to temperatures in nitrogen gas purification. A pellet-type, porous Zr getter is prepared (diameter: 10 and thickness: 3 mm) using Zr powder with an average particle size of 45 μm. While maintaining the whole system, the Zr getter reaction is confirmed with an increase in temperature from 150 to 550 oC at increments of 100 oC under 99.999 % purity nitrogen atmosphere comprising of 10 ppm of impurity. Surface color, pore size, stabilized layer, and phase change are confirmed with optical microscopy, SEM-EDS, Micro-Raman, and X-ray diffraction (XRD) according to the Zr getter temperature. The surface color of the Zr getter changes from metallic silver to dark gray as temperature increases. In the EDS results, the nitrogen component is not observed, and oxygen content increases from each surface at elevated temperatures. The Raman and XRD results show the oxidation layer as a result of 350 oC annealing. Therefore, the Zr getter can be applied as a nitrogen getter under 5-nine purity nitrogen atmosphere after appropriate oxidized pre-stabilization process to prevent rapid nitrification reaction.