This study aimed to predict the shelf life of black soybean Sunsik to develop a functional labeling system for the product. The Arrhenius equation was used to calculate the shelf life by examining alterations in the dietary fiber and calcium levels of black soybean Sunsik stored at 25, 35, and 50°C for 0, 6, and 12 months. Dietary fiber and calcium analyses were performed according to the experimental methods specified in the Food Code of the Ministry of Food and Drug Safety. Both black soybean Sunsik (BS) and black soybean Sunsik containing nondigestible maltodextrin and calcium lactate (BSN) exhibited an upward trend in dietary fiber content after 12 months of storage, compared to their initial levels. During storage, the phytate in Sunsik degraded, releasing cations that facilitated the formation of new cross-links between pectic acid and middle lamella, which ultimately increased dietary fiber content. Conversely, the calcium contents of both BS and BSN decreased with prolonged storage. Based on these findings, the expected shelf life of BS and BSN was calculated as 15.65 and 28.34 months, respectively.

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 μm, whereas BSN was 127.00 μm. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

Temperature distribution studies were performed in steam-air retort to investigate the influence of various processing conditions (come-up time, sterilization temperature, and internal pressure throughout the steam-air retort). Retort temperature data were analyzed for temperature deviations during holding phase, maximum temperature difference between test locations at the beginning and after 1, 3, and 5 min of the holding phase, and box-and-whiskers plots for each location during the holding phase. The results showed that high sterilization temperature led to a more uniform temperature distribution than low sterilization temperature (pasteurization). In pasteurization condition, the temperature stability was slightly increased by increasing pressure during the holding phase. On the other hand, the temperature stability was slightly decreased in high sterilization temperature condition. Programming of the comeup phase did not affect the temperature uniformity. In addition, the slowest cold spot was found at the bottom floor during the holding phase in all conditions. This study determined that the temperature distribution is affected by retort processing conditions, but the steam-air retort needs more validation tests for temperature stability.

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10-9 to 3.53×10-9 m2/s, while for the values of water ranged from 1.22×10-9 to 1.88×10-9 m2/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

This study was investigated Quality characteristic of “pickled garlic shoots” manufactured using Vacuum impregnation (VI) and Pressure impregnation (PI) technology. Pickled garlic shoots were manufactured by impregnation solution which concentration were dark soy sauce (39.5 %), apple vinegar (39.5 %), brown sugar (19.8 %), soju (1.2 %). Pressure Impregnation carried out 30 Mpa for 5min or Vacuum Impregnation carried out 360 mmHg for 5min, analyzed treated garlic shoots properties. Impregnation condition were chosen by pre-test (Vacuum Impregnation: 160, 360, 560, 680 mmHg, Pressure Impregnation: 40 MPa, 60 MPa, 80 MPa, 100 MPa). Quality characteristics were pH, Brix, salinity, acidity, color, texture and sensory evaluation. In results of quality characteristics, brix, salinity, sensory evaluation were significantly difference between Pressure Impregnation, Vacuum impregnation and Control. According to sensory evaluation, which parameter were taste, flavor, mouthfeel and overall acceptability, Pressure impregnation were scored highest and Vacuum impregnation were second. In the texture analyze, Hardness of “pickled garlic shoots” which were manufactured using Impregnation technology were 4.3 × 105±784.271 N/m2. This was possible to manufacture “pickled garlic shoots” in a short time which were Universal Design food (UDF) 1 class.

An objective classification of commercial thickened foods was studied for Korean elderly people with swallowing difficulty as based on rheological properties. A total of 16 commercial products (grain porridges, vegetable porridges, meat porridges, fish and shellfishes porridges, nut porridges) were measured using a stress-controlled rheometer with stainless steel plate-plate geometry and building material cell. Joint consideration has been made of viscous behavior (flow and thixotropy) and viscoelastic behavior (oscillatory testing). Rheological measurements were fitted to different rheological and empirical mathematical models, and a total of 11 parameters were generated. Based on these parameters and the use of fuzzy clustering and the c-means method, an objective classification of all the products was obtained. 16 commercial products were divided to 3 clusters. Each class has been defined from the parameters of the centroids generated by the classification method used - thus allowing us to know the common rheological characteristics of any of the products belonging to a given class. The results of this classification encourage further to develop of the new products for Korean elderly people.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

The aim of this study was to use an in vitro method and estimate glycaemic index (GI) from porridges to determine the digestibility of porridges. Glycaemic index’s concept is to classify foods on the basis of their postprandial blood glucose response. The GI of a foodstuff is generally measured by determining the increment in blood glucose concentration after the consumption of a test meal over a set period of time and comparing it with an isoglucosidic control meal (normally white bread or glucose) and expressed as a percentage. In this study, the 5 porridges were studied for their starch digestibility. The available starch contents of the samples varied from 65~85 g/100 g dry solids. From in vitro digestion, the porridge samples were Medium glycaemic index foods with calculated GIs ranging from 56 to 67.

The present paper proposes an categorization of commercial fluid products. A total of 21 commercial fluid products were analyzed(porridges, universal design foods, foods for special medical purposes) corresponding to 11 different commercial brands. Joint consideration has been made of viscous behavior (flow and thixotropy) and viscoelastic behavior (oscillatory testing). Rheological measurements were fitted to different rheological mathematical models, and a total of 4 parameters were generated. Our results correspond to three different classes. The three defined classes have been named in a way similar those most commonly used in the literature. Each class has been defined from the parameters allows us to know the common rheological characteristics of any of the products belonging to a given class.

Medium pressure and mixed enzyme were used to hydrolyze raw anchovy under controlled conditions at a batchpilot plant-scale process for the production of anchovy protein hydrolysates (APH). Mass balance calculations were carried out so that the degree of protein solubilization and yields could be estimated. Almost complete hydrolysis could be achieved in 12 h, at 50oC and 75 MPa, with no pH adjustment, at 1% (10 g/kg) mixed enzyme using raw anchovy. This was achieved with the addition of water (1/2 raw anchovy/water). The degrees of protein solubilization and yield were 63.50% and 55.61%, respectively. Fractionation using UF/NF pilot scale systems was carried out for producing four different fractions on the APH. Successive fractionation on UF and NF membranes allowed the concentration of the peptides of selected sizes without, however, carrying out sharp separations, and with some MW classes being found in several fractions. Spray drying processes for 10 kDa permeate were described to increase their usability. The free amino acid profile of the fractions was identical to that of the APH.

A Taguchi robust design method with an L9 orthogonal array and larger-the-better characteristics was implemented to optimize experimental conditions for the hydrolysis of raw anchovy using a pressure-assisted enzymatic reaction method. The degree of hydrolysis (DH), nitrogen recovery (NR) and yield were considered as the response parameters. Pressure, reaction temperature, reaction time, and mixed enzyme amount were chosen as control parameters. As a result of the Taguchi analysis in this study, the pressure was found to be the most influential parameter on DH and NR. The amount of mixed enzyme in the reaction also had a significant effect on DH and NR. Meanwhile, the optimum values were confirmed to be similar at 95% confidence and 5% significance level through analysis of variance (ANOVA). Furthermore, new hydrolysates at optimum conditions and control hydrolysates at atmospheric pressure were compared in terms of the DH, resulting in the improvement of DH by more than 52.6%.

Proteolytic enzymes were screened to obtain anchovy protein hydrolysates (APH) with low-bitterness under pressurization. First, the residual proteolytic activity (%) and SDS-PAGE of commercially available food-grade protease (Alcalase® 2.4 L, FlavourzymeTM 500 MG, Neutrase®, ProtamexTM) and mixed enzyme (ME, Alcalase® : FlavourzymeTM = 1 : 5) after treatments of ambient pressure and 100 MPa at 50oC were investigated. The proteolytic activity of enzymes was still largely retained after pressure treatment. The SDS-PAGE on tested enzymes showed that the electrophoretic mobility maps (EMMs) after pressure treatment were similar to those at ambient pressure. With these results, it seemed that tested enzymes were stable at 100 MPa and 50oC. Raw anchovy hydrolyzed with various protease at 50oC under ambient pressure and 100 MPa for 1, 2, 6, 12, and 24 h. The degree of hydrolysis (DH, %) of prepared APHs at 100 MPa was increased, which suggests that the medium pressure treatment accelerates protein hydrolysis. The APH by ME exhibited the best suitable characteristics, which had a relatively higher DH (36.2±1.8- 57.5±2.8), a high content of oligopeptides with a molecular mass lower than 1,100 Da, mildly bitter taste as the bitterness value was lower than that of 0.2 g/L tea alkaloid, and the lowest contents of tryptophan. Thus, ME was selected to obtain APH with low-bitterness under pressurization.