산업식품공학(Food Engineering Progress)

About Food Engineering Progress

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE). The journal aims to publish high quality periodicals presenting recent advance and the state-of-the-art in various aspects of food engineering. The journal covers specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology.
Reaserch article

Nov 30, 2024

Physicochemical and mechanical properties of cellulose nanofiber-shellac composite edible films

Dong Hoon Kim, Hee Chung, Hyo Jin Kim, Won-Ki Min, Donghwa Chung

Food Eng. Prog. 2024;28(4):263-270.
https://doi.org/10.13050/foodengprog.2024.28.4.263

This study examined the physicochemical and mechanical properties of edible composite films made of cellulose nanofiber (CNF) and shellac (Sh). All films were conditioned at 25°C and 53% relative humidity (RH) for at least 48 h before analyses. Increasing the Sh ratio from 0% to 100% resulted in an increase in film thickness from 57.8 μm to 71.1 μm, while opacity decreased significantly from 22.3 mm−1 to 3.7 mm−1. With the increase in the Sh ratio, the moisture content, water solubility, and swelling of the film increased from 9.7% to 35...
Reaserch article

Nov 30, 2024

Toxicological study of calcium from Jeju Lava Seawater: acute and 90-day repeated-dose oral administration in rats

Yeong Eun Kim, Hee Jung Park

Food Eng. Prog. 2024;28(4):271-280.
https://doi.org/10.13050/foodengprog.2024.28.4.271

A series of toxicity trials was conducted to analyze the acute and subchronic oral toxicity of calcium from Jeju Lava Seawater (CJLS) in Sprague-Dawley rats. In the acute toxicity trial, rats were administered 0 or a daily dose of 2,000 mg/kg body weight (BW) of CJLS. General behavior, side effects, and mortality were monitored over 14 days. In the subacute and subchronic trials, daily doses of 0, 250, 500, or 1,000 mg/kg BW were administered to the rats over 28 and 90 days, respectively. Clinical signs were examined daily, and changes in body ...
Reaserch article

Nov 30, 2024

Physicochemical properties and quality evaluation of white bread with “Baromi 2” rice flour as a wheat flour substitute

Ga Hyeon Kim, Sung Huo Kim, Yeon-Ji Jo, Sung Hoon Park

Food Eng. Prog. 2024;28(4):281-288.
https://doi.org/10.13050/foodengprog.2024.28.4.281

This study aimed to broaden the utilization of rice flour by incorporating it into white bread. The rice flour used was derived from the “Baromi 2 (B2)” soft rice variety developed by the Rural Development Administration. Wheat flour in white bread was substitution with B2 at levels of 20%, 40%, 60%, 80%, and 100%. The physicochemical properties of the resulting products were evaluated. As B2 substitution levels increased, fermentation expansion and product volume decreased. However, no significant differences from the control group were ob...
Reaserch article

Nov 30, 2024

Isolation of Bacillus spp. from Korean fermented foods and their application in black rice bran fermentation

Hyun Joo Yoon, Kyoung Ah Lee, Na-Kyoung Lee, Hye Ji Jang, Hyun-Dong Paik

Food Eng. Prog. 2024;28(4):289-295.
https://doi.org/10.13050/foodengprog.2024.28.4.289

An appropriate strain of Bacillus spp. derived from traditional Korean fermented foods was selected for fermentation of black rice bran, and the fermented bran’s nutritional components were analyzed. Among 18 isolated Bacillus spp. strains, the five (KU3, KU24, KU28, KU611, and KU612) that exhibited both amylolytic and proteolytic activities were selected for fermentation. Among these, Bacillus sp. KU3 showed notable dual enzymatic activity. During fermentation in black rice bran medium, Bacillus sp. KU3 increased from 5.83 to 7.83 Log CFU/mL...
Reaserch article

Nov 30, 2024

Steady shear flow behavior of commercial dark chocolates at different temperatures

Jun Ho Lee

Food Eng. Prog. 2024;28(4):296-301.
https://doi.org/10.13050/foodengprog.2024.28.4.296

The objective of this study was to determine the rheological properties of commercial dark chocolates with high cocoa content (86%, 95%, and 100%) at different temperatures (25°C, 35°C, and 45°C). The pH values ranged from 6.14 to 6.47, the soluble solids content ranged from 0.64 to 1.34 (°Brix), and the moisture content ranged from 1.29% to 1.66% (wb). No significant differences were observed between the samples with 86% and 95% cocoa content in terms of all color coordinate values (p>0.05). However, samples with 100% cocoa content ex...
Reaserch article

Nov 30, 2024

Characterization of Bacillus sp. bacteria isolated from Chojeong mineral water
초정광천수에서 분리한 Bacillus sp. 균주의 특성 분석

Myong Ki Kim, Yong-Jik Lee
김명기, 이용직

Food Eng. Prog. 2024;28(4):302-307.
https://doi.org/10.13050/foodengprog.2024.28.4.302

This study aimed to identify a Bacillus strain isolated from Chojeong mineral water in Korea. One strain was isolated using a marine agar medium, and its growth temperature was analyzed in complex media. Strain identification confirmed that it was similar to Bacillus subtilis. The ability of the strain to produce extracellular hydrolytic enzymes was assessed to determine whether the culture medium of the isolated strain could be used in the cosmetics and food-related industries. The LKSU-1 strain showed higher protease activity when cultured in...
Reaserch article

Nov 30, 2024

Extraction of Terpenes from Sage (Salvia officinalis L.)
세이지(Salvia officinalis L.) 유래 추출물의 테르펜류 함량 비교

Seung-Wook Baek, Min-Jung Ko
백승욱, 고민정

Food Eng. Prog. 2024;28(4):308-315.
https://doi.org/10.13050/foodengprog.2024.28.4.308

Sage (Salvia officinalis) contains various active compounds, including flavonoids and terpenes. In this study, the terpenes content, including camphor, borneol, and eucalyptol, was analyzed. Both subcritical water and conventional solvent extraction methods were used. Using subcritical water extraction, the optimal extraction conditions were determined based on temperature and time to selectively extract the desired components from the sage. These optimal extraction conditions were as follows: camphor (130°C for 5 min, 2.73±0.39 mg/g), borne...
Reaserch article

Nov 30, 2024

Pasteurization of Saccharomyces cerevisiae and quality changes in clear and cloudy apple juice using intense pulsed light combined with mild heat treatment
광펄스와 열병합처리에 의한 청징 및 혼탁 사과주스의 Saccharomyces cerevisiae 살균 및 품질 변화

Se Hyun Park, Gyeong Mi Lee, Jung-Kue Shin
박세현, 이경미, 신정규

Food Eng. Prog. 2024;28(4):316-324.
https://doi.org/10.13050/foodengprog.2024.28.4.316

Intense pulsed light (IPL), also known as high-intensity pulse light (HIPL), is an emerging non-thermal technology that uses light pulses of short duration, ranging from ultraviolet to infrared wavelengths, for microbial inactivation. This study aimed to investigate the sterilization of Saccharomyces cerevisiae in apple juice using IPL and mild heat. As the light intensity and treatment temperature increased, S. cerevisiae showed higher inactivation levels. When treated at 600 V and 50 °C for 10 min, clear and cloudy juices showed reductions...
Reaserch article

Nov 30, 2024

Antioxidant, whitening and anti-obesity effects of red-fleshed pitaya (Hylocereus polyrhizus) extract
적색종 용과 추출물의 항산화, 미백, 항비만 효능 연구

Rina Lee, Jeongmin Lee, Hyeonju Lee, Myunghyup Oh
이린아, 이정민, 이현주, 오명협

Food Eng. Prog. 2024;28(4):325-332.
https://doi.org/10.13050/foodengprog.2024.28.4.325

This study investigated the antioxidant, whitening, and anti-obesity properties of red-fleshed pitaya extracts. We aimed to increase the financial value of red-fleshed pitaya and demonstrate its potential as a functional food material in the future. Flesh and peel extracts were obtained using 70% ethanol and water extraction conditions. Total polyphenol content and antioxidant activity (ABTS and DPPH radical scavenging activity) for each extract were measured, and the 70% ethanol peel extract had the highest total polyphenol content and antioxi...
Reaserch article

Nov 30, 2024

Physicochemical properties of Betaone barley starch depending on starch isolation methods
전분 분리 방법에 따른 베타원 보리 전분의 물리화학적 특성

Young-Mi Yoon, Gyeong-A Jeong, Seul-Gi Park, Jin-Cheon Park, On-Sook Hur, Rin Chae, Chang Joo Lee
윤영미, 정경아, 박슬기, 박진천, 허온숙, 채린, 이창주

Food Eng. Prog. 2024;28(4):333-341.
https://doi.org/10.13050/foodengprog.2024.28.4.333

This study investigated the properties of starch isolated from Betaone barley (high β-glucan content of 11.32%), waxy-type Hwanggeumchal barley, and non-waxy type Hyeyang barley using water or 0.2% NaOH. Starch isolated with NaOH contained 4.79% damaged starch, 0.17% protein, 0.01% β-glucan, and 0.20% crude fat, while starch isolated with water contained 2.95%, 1.91%, 0.10%, and 0.31%, respectively. The starch granule were oval in shape, with particle sizes ordered as follows: Betaone (4.9 μm), Hwanggeumchal (8.9 μm), and Hyeyang (13.6 μm...
Reaserch article

Nov 30, 2024

Quality characteristics of meat analogs with bracken powder
고사리 분말을 첨가한 식물성 패티의 품질 특성 변화

Heeyeon Choi, Sung Hoon Park, Yeon-Ji Jo
최희연, 박성훈, 조연지

Food Eng. Prog. 2024;28(4):342-349.
https://doi.org/10.13050/foodengprog.2024.28.4.342

This study explored the potential of bracken powder as a substitute for textured vegetable protein (TVP) in meat analogs during frozen storage (-18°C for 3 months). The color, texture, antioxidant properties, and sensory attributes of patties with varying bracken content were systematically investigated. color and L*, a*, and b* values decreased with the addition of bracken. Hardness of the patties increased with higher bracken content and reduced TVP levels. After freezing for one week, patties had decreased texture attributes, particularly...
Reaserch article

Nov 30, 2024

Changes in cyanogenic glycoside content of maesil (Prunus mume) and its chung with ripening after harvest
매실 추숙에 따른 매실 및 매실청의 시안배당체 함량 변화

Chaemin Jang, Jihyun Lee, Hyun-Seok Kim
장채민, 이지현, 김현석

Food Eng. Prog. 2024;28(4):350-357.
https://doi.org/10.13050/foodengprog.2024.28.4.350

This study investigated the yellowing phenomenon of maesil (Prunus mume), changes in organic acid (OA), and cyanogenic glycoside (CN-Glc) contents during post-harvest ripening, and the potential use of ripened maesil as raw material for CN-Glc-reduced maesil chungs. Ripening conditions were as follows: 5℃ for Ripening I, 20–22℃ with 50–60% RH for Ripening II, 20–22℃ with 50–60% RH after ultrasonic washing of maesil for Ripening II-US, and 35℃ and 80–90% RH for Ripening III. Yellowing did not occur in maesil under Ripening I ev...
Reaserch article

Nov 30, 2024

Production of enzyme food using buckwheat leaves and sea tangle
메밀전초와 다시마추출물을 활용한 효소식품의 개발

Sung Hoon Kim, Seung Tae Kim, Sung Huo Kim, Myung-heon Lee, Jung-sun Lee, Sung Hoon Park
김성훈, 김승태, 김성후, 이명헌, 이정선, 박성훈

Food Eng. Prog. 2024;28(4):358-365.
https://doi.org/10.13050/foodengprog.2024.28.4.358

The polyphenol content of common buckwheat, Tartary buckwheat, buckwheat leaves, sea tangle, sea mustard ears, and fusiformis were analyzed. Among these, buckwheat leaves exhibited the highest polyphenol content. Hot water extraction followed by treatment with plantase enzyme increased the polyphenol yield by 56% for buckwheat leaves and by 34% for sea tangle. Cytotoxicity test performed on 3T3-L1 pre-adipocytes for seaweeds and buckwheat leaves revealed no significant cytotoxic effects compared to that of the control group at 1 mg/mL. Addition...
Reaserch article

Nov 30, 2024

Effect of starch addition and type on the characteristics of extruded products of floury rice power
가루쌀분말 압출성형물의 특성에 대한 전분 첨가 및 종류의 영향

Eunchong Lee, Chaemin Jang, Hyun-Seok Kim
이은총, 장채민, 김현석

Food Eng. Prog. 2024;28(4):366-375.
https://doi.org/10.13050/foodengprog.2024.28.4.366

This study investigated the effects of starch addition and type on the characteristics of extruded products of floury rice powder (FRP). Native starches from waxy, normal, and high-amylose corn, wheat, tapioca, and potatoes were used. Each starch replaced 30% of the dry weight of FRP. FRP and FRP-starch mixtures were extruded using a twin screw extruder at 19–20% moisture content, 18 Hz screw speed, and barrel temperature of 160℃, followed by drying at 80℃ for 3 h. The water absorption and water solubility indices of the FRP-starch mixtur...

CURRENT ISSUE: Nov 2024, Vol. 28, No. 4

Reaserch article Physicochemical and mechanical properties of cellulose nanofiber-shellac composite edible films Dong Hoon Kim, Hee Chung, Hyo Jin Kim, Won-Ki Min, Donghwa Chung Food Eng. Prog. 2024;28(4):263-270. https://doi.org/10.13050/foodengprog.2024.28.4.263 HTML PDF PubReader	Reaserch article Toxicological study of calcium from Jeju Lava Seawater: acute and 90-day repeated-dose oral administration in rats Yeong Eun Kim, Hee Jung Park Food Eng. Prog. 2024;28(4):271-280. https://doi.org/10.13050/foodengprog.2024.28.4.271 HTML PDF PubReader
Reaserch article Physicochemical properties and quality evaluation of white bread with “Baromi 2” rice flour as a wheat flour substitute Ga Hyeon Kim, Sung Huo Kim, Yeon-Ji Jo, Sung Hoon Park Food Eng. Prog. 2024;28(4):281-288. https://doi.org/10.13050/foodengprog.2024.28.4.281 HTML PDF PubReader	Reaserch article Isolation of Bacillus spp. from Korean fermented foods and their application in black rice bran fermentation Hyun Joo Yoon, Kyoung Ah Lee, Na-Kyoung Lee, Hye Ji Jang, Hyun-Dong Paik Food Eng. Prog. 2024;28(4):289-295. https://doi.org/10.13050/foodengprog.2024.28.4.289 HTML PDF PubReader
Reaserch article Steady shear flow behavior of commercial dark chocolates at different temperatures Jun Ho Lee Food Eng. Prog. 2024;28(4):296-301. https://doi.org/10.13050/foodengprog.2024.28.4.296 HTML PDF PubReader	Reaserch article Characterization of Bacillus sp. bacteria isolated from Chojeong mineral water 초정광천수에서 분리한 Bacillus sp. 균주의 특성 분석 Myong Ki Kim, Yong-Jik Lee 김명기, 이용직 Food Eng. Prog. 2024;28(4):302-307. https://doi.org/10.13050/foodengprog.2024.28.4.302 HTML PDF PubReader
Reaserch article Extraction of Terpenes from Sage (Salvia officinalis L.) 세이지(Salvia officinalis L.) 유래 추출물의 테르펜류 함량 비교 Seung-Wook Baek, Min-Jung Ko 백승욱, 고민정 Food Eng. Prog. 2024;28(4):308-315. https://doi.org/10.13050/foodengprog.2024.28.4.308 HTML PDF PubReader	Reaserch article Pasteurization of Saccharomyces cerevisiae and quality changes in clear and cloudy apple juice using intense pulsed light combined with mild heat treatment 광펄스와 열병합처리에 의한 청징 및 혼탁 사과주스의 Saccharomyces cerevisiae 살균 및 품질 변화 Se Hyun Park, Gyeong Mi Lee, Jung-Kue Shin 박세현, 이경미, 신정규 Food Eng. Prog. 2024;28(4):316-324. https://doi.org/10.13050/foodengprog.2024.28.4.316 HTML PDF PubReader
Reaserch article Antioxidant, whitening and anti-obesity effects of red-fleshed pitaya (Hylocereus polyrhizus) extract 적색종 용과 추출물의 항산화, 미백, 항비만 효능 연구 Rina Lee, Jeongmin Lee, Hyeonju Lee, Myunghyup Oh 이린아, 이정민, 이현주, 오명협 Food Eng. Prog. 2024;28(4):325-332. https://doi.org/10.13050/foodengprog.2024.28.4.325 HTML PDF PubReader	Reaserch article Physicochemical properties of Betaone barley starch depending on starch isolation methods 전분 분리 방법에 따른 베타원 보리 전분의 물리화학적 특성 Young-Mi Yoon, Gyeong-A Jeong, Seul-Gi Park, Jin-Cheon Park, On-Sook Hur, Rin Chae, Chang Joo Lee 윤영미, 정경아, 박슬기, 박진천, 허온숙, 채린, 이창주 Food Eng. Prog. 2024;28(4):333-341. https://doi.org/10.13050/foodengprog.2024.28.4.333 HTML PDF PubReader
Reaserch article Quality characteristics of meat analogs with bracken powder 고사리 분말을 첨가한 식물성 패티의 품질 특성 변화 Heeyeon Choi, Sung Hoon Park, Yeon-Ji Jo 최희연, 박성훈, 조연지 Food Eng. Prog. 2024;28(4):342-349. https://doi.org/10.13050/foodengprog.2024.28.4.342 HTML PDF PubReader	Reaserch article Changes in cyanogenic glycoside content of maesil (Prunus mume) and its chung with ripening after harvest 매실 추숙에 따른 매실 및 매실청의 시안배당체 함량 변화 Chaemin Jang, Jihyun Lee, Hyun-Seok Kim 장채민, 이지현, 김현석 Food Eng. Prog. 2024;28(4):350-357. https://doi.org/10.13050/foodengprog.2024.28.4.350 HTML PDF PubReader
Reaserch article Production of enzyme food using buckwheat leaves and sea tangle 메밀전초와 다시마추출물을 활용한 효소식품의 개발 Sung Hoon Kim, Seung Tae Kim, Sung Huo Kim, Myung-heon Lee, Jung-sun Lee, Sung Hoon Park 김성훈, 김승태, 김성후, 이명헌, 이정선, 박성훈 Food Eng. Prog. 2024;28(4):358-365. https://doi.org/10.13050/foodengprog.2024.28.4.358 HTML PDF PubReader	Reaserch article Effect of starch addition and type on the characteristics of extruded products of floury rice power 가루쌀분말 압출성형물의 특성에 대한 전분 첨가 및 종류의 영향 Eunchong Lee, Chaemin Jang, Hyun-Seok Kim 이은총, 장채민, 김현석 Food Eng. Prog. 2024;28(4):366-375. https://doi.org/10.13050/foodengprog.2024.28.4.366 HTML PDF PubReader

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