Jun Lee

Jun Lee
Daegu University · Department of Food Engineering

Doctor of Philosophy

About

40
Publications
6,097
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
455
Citations

Publications

Publications (40)
Article
Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, ch...
Article
The equilibrium moisture content of raw and blanched almonds of California grown “Carmel” variety was determined by using static gravimetric method at 25, 35 and 45C over a range of water activities (Aw) from 0.11 to 0.97. The sorption data were fitted to the Guggenheim–Anderson–de Boer (GAB) model. The goodness of fit of the model was evaluated by...
Article
Full-text available
The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by rep...
Article
Caposiphon fulvescens was dried by the hot-air (50°C), vacuum (50°C), and freeze drying methods. The green alga contained high proportions of carbohydrates (38.10~41.54%), ash (31.86~33.28%), and crude proteins (17.46~23.03%) regardless of the drying methods used to prepare the sample. The total sugar contents of the hot-air and vacuum dried sample...
Article
Full-text available
The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat f...
Article
Salicornia herbacea is rich in natural minerals, dietary fibers, and potentially health-promoting phenolic compounds. In this paper, an experimental design was applied for the optimization of the ultrasound-assisted extraction of phenolic compounds from lyophilized Salicornia herbacea powder. The experiments were conducted in accordance with a five...
Article
Full-text available
The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie doug...
Article
Full-text available
The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were foun...
Article
Full-text available
Onion slices were dehydrated in a single layer at drying air temperatures ranging from 50̃70oC in a laboratory scale convective hot-air dryer at an air velocity of 0.66 m/s. The effect of drying air temperature on the drying kinetic characteristics were determined. It was found that onion slices would dry within 210̃460 min under these drying condi...
Article
Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity,...
Article
Full-text available
Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest L*-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness (a*) was observed in 30% strawberry kochujang at the ea...
Article
Full-text available
The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moist...
Article
Water vapor adsorption kinetics of 3 different types of chitosan-based films, i.e., control chitosan, chitosan/montmorillionite (Na-MMT), and chitosan/silver-zeolite (Ag-Ion) nanocomposite films, were investigated at temperature range of 10-40°C. In all the films, water vapor is initially adsorbed rapidly and then it comes slowly to reach equilibri...
Article
Water vapor sorption by sodium alginate-based films may result in swelling and conformational changes in the molecular structure and affecting the water vapor barrier properties. Sodium alginate film specimens were dried in a vacuum freeze dryer and their moisture content was determined by an air-oven method. The water vapor absorption was determin...
Article
Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of s...
Article
Full-text available
Poly(lactide) (PLA)-coated paperboards (PB) were prepared, and the effect of coating for improving water resistance of paperboard used for corrugated box liners was tested. Surface of paperboards became smoother through PLA coating, and their thickness and weight of coating increased depending on the concentration of the coating solution. Tensile s...
Article
Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content (1.15?8.86%) and baking temperature (155.9?184.1oC) as independent variables and pH, titratable acidity, moistu...
Article
Full-text available
Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantl...
Article
Water vapor adsorption kinetics of Inonotus mushroom powders were investigated in temperature and water activity ranges of 20 to 40 and 0.30 to 0.81, respectively. Initial water vapor adsorption rate of mushroom powders increased with increases in temperature and water activity. The temperature dependency of water activity followed the Clausius-Cla...
Article
The textural properties of thawed samples of cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties were evaluated using an Instron Universal Testing Instrument (Model 1122). In general, the parboiling treatments resulted in a significant increase of hardness but a significant decrease in stickiness of both long and short grain co...
Article
Response surface methodology (RSM) was used for the analysis and optimization of the production process of Kochujang added with Maesil extract. The process variables were the amount of Maesil extract () and red pepper powder (). pH and all color characteristics (L*-, a*-, and b*-value) decreased but titratable acidity and water activity increased w...
Article
Full-text available
The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particlesized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a signi...
Article
The effects of maesil extract addition on the palatability and quality of kochujang, a traditional Korean condiment, were investigated in terms of the microbial characteristics, enzyme activities, and taste components during 100 days of fermentation. Viable cell counts of bacteria and yeast in maesil extract-added kochujang (maesil kochujang) were...
Article
Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%. and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (P>0.05) dependi...
Article
Full-text available
Vibration analysis of a rigid body supported by in-parallel linear springs can be greatly simplified by utilizing the conditions for a plane of symmetry. The vibration modes of an oscillatory system having plane of symmetry are classified into the in-plane and out-of-plane modes. From the viewpoint of screw theory, they represent respectively the v...
Article
Full-text available
Adsorption isotherms for chaga mushroom powder as influenced by particle size were investigated using a gravimetric technique. Samples were equilibrated in desiccators containing sulfuric acid solutions of known water activity (0.11-0.93), then placed in temperature-controlled chambers for approximately ten days. Equilibrium moisture content (EMC)...
Article
Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than 250\;?m was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p
Article
Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0\sim8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable...
Article
The effect of biopolymer coating on the water barrier and mechanical properties of paperboards used as corrugated fiberboard box liners was studied under several conditions. Paperboards were coated with selected biopolymers, such as alginate and soy protein isolate (SPI) and studied with or without further treatment, such as cross-linking through C...
Article
Response surface methodology was used to investigate the quality of clarified mixed apple and carrot juices using ultrafitration. Apple and carrot juices were blended at the ratio of 1:3, 1:1, and 3:1. A three-variable, three-level central composite design was employed where the independent variables were the blend ratio, temperature and average tr...
Article
Full-text available
Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest l...
Article
Models capable of predicting the product quality of mixed apple and carrot retentates (MACR) have been developed using response surface methodology and used to characterize the effects of processing conditions including average transmembrane pressure (ATP), temperature, and blend ratio. Color, soluble solids, total sugar, vitamin C, acidity, turbid...
Article
Full-text available
Clarified mixed fruit and vegetable (apple, carrot and orange) juices were prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment with the blend ratio of 1:1:2, 1:2:1, and 2:1:1 (apple, orange and carrot). Effects of clarification methods on the clarification efficacy as well as other q...
Article
Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temp...
Article
Full-text available
The effects of active packaging on the surface stiffness, mass, volume, density and weight changes of fresh as well as stored eggplant were studied at 11 and 25°C for 10 days with active packaging material Type 1 and 2 and control. Mass, volume, and surface stiffness of eggplant decreased linearly throughout the storage period regardless of storage...
Article
Paper-boards used for linerboard of corrugated fiberboard box were coated with different concentrations of polylactic acid (PLA) solution and the effects of harsh environmental conditions such as high humidity and temperature (96% RH at 30°C for up to 5 days), and freeze-thaw (-20 °C for a day and then thaw at room temperature for 30 min) condition...
Article
Full-text available
This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air...
Article
The need to determine the permeability of organic vapors to polymeric films such as aromas, flavors, etc. has significantly increased in the food industry because of preservation and safety issues along with migration problems. However, due to the complex nature of the permeation process, there have been few investigations compared to nonorganic co...
Article
The study aimed to review linerboard compositions of corrugated fiberboard boxes for Oriental melons(Cucumis melon L. var makuwa), analyzing relationships among material compositions, price, weight of boxes, theoretical compression and bursting strength of various liner boards. 19 and 22 different liner boards were currently used for the bleached a...
Article
Clarified fruit and vegetable juices (apple, carrot and tangerine) were produced using ultrafiltration and their color change due to the mixing ratio were evaluated. clarification was carried out by passing he supernatant of extracted juice through a filter and also by using a membrane of molecular weight cut-off 10,000 Daltons to obtain the juice...

Questions

Question (1)
Question
At first, I would like to select preferred sample between A and B, then A or B sample would be used for further processing...

Network

Cited By