12 Result(s)
within
Jong-Whan Rhim
Food Science
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Article
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder
The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered poly...
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Article
pH Indicator Integrated with Carbon Quantum Dots of Glucose to Monitor the Quality of Fish and Shrimp
An ammonia-sensitive, easy-to-use, pH-responsive food packaging indicator was developed using drop-coated filter paper combined with hydrothermally generated glucose-derived carbon dots (G-CQDs). The stability...
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Article
Effects of packaging and temperature abuse on the quality of red pepper (Capsicum annuum L.) powder
Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °...
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Article
Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging
Hydrothermally prepared garlic (Allium sativum) cloves-derived carbon dots (CDs) were used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV-barrier food packaging. The effects of d...
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Article
Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications
Active and intelligent packaging can effectively improve the shelf life and monitor food quality in real-time packaged products without affecting nutritional value. With the growing interest in human health an...
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Article
One-step preparation of banana powder/silver nanoparticles composite films
Silver nanoparticles (Ag-NPs) were synthesized using banana powder as a reducing and stabilizing agent, and banana/Ag-NPs composite films with different concentration of Ag-NPs were prepared simultaneously. Th...
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Article
Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
Poly(butylene adipate-co-terephthalate) (PBAT) films were prepared using 4 different preparation methods and the effects of the processing method on physical, mechanical, and structural properties of PBAT film...
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Article
Dehydration characteristics of Maesaengi (Capsosiphon fulvescens) in hot-air drying
Maesaengi (Capsosiphon fulvescens) was dehydrated in a single layer at drying air temperatures ranging from 50–80°C in a laboratory scale convective dryer with an air velocity of 0.26 m/s. The effect of drying ai...
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Article
Drying kinetics of whole and sliced shiitake mushrooms (Lentinus edodes)
Isotherms of shiitake mushroom (Lentinus edodes) at 25 and 40°C were determined and drying kinetics of whole and sliced shiitake mushrooms were tested using a convective air drying method at different drying temp...
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Article
Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder
Isotherm characteristics of red pepper powder and the effect of temperature and water activity (Aw) on its color change were investigated. Monolayer moisture contents of red pepper powder decreased from 0.1218...
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Article
Rehydration kinetics of vacuum-dried Salicornia herbacea
Rehydration kinetics of Salicornia herbacea prepared by vacuum drying at 70 or 80°C was studied at water temperature of 30, 60, and 90°C, respectively. A 2-term 5-parameter exponential decay model was used to des...
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Article
Effect of moisture content on tensile properties of paper-based food packaging materials
Tensile properties (tensile strength and elongation at break) of 3 selected paper-based packaging materials, such as a vegetable parchment (VP) paper, a Kraft paper, and a solid-bleached-sulfate (SBS) paperboa...
