• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.569-575
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• 1988

Storage stabilities of ramyons fried in palm oil and beef tallow with added antioxidants and their synergists were investigated by comparing the changes in physicochemical parameters and n-hexanal concentrations of oils extracted from ramyons during storage. Ramyons fried in palm oil and beef tallow with added ${\delta}-tocopherol$ $({\delta}-toc)$ showed an enhanced storage stabilities when compared to those fried in the oils with ${\alpha}-tocopherol$ $({\alpha}-toc)$. Ascorbyl palmitate was found to be a better synergist than citric acid for the antioxidant activity of both ${\delta}-toc\;and\;{\alpha}-toc$. Phenolic antioxidants gave a better storage stability than tocopherol when ramyon was fried in beef tallow, while a mixture of BHA and BHT gave an inferior storage stability than${\alpha}-toc$ when ramyon was fried in palm oil. The effectiveness of the antioxidants tested on storage stability of stored ramyon had a close relationship to the n-hexanal concentration. On the other hand, the paramenters such as peroxide value, carbonly value, and conjugated diene concentration showed inconsistency during the course of the storage experiment.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.259-264
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• 1972

Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at $25^{\circ}C$, 2) incubated in the dark at $40^{\circ}C$ and 3) irradiated with ultra-violet light at $25^{\circ}C$. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and $40^{\circ}C$ incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under $40^{\circ}C$ incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and $40^{\circ}C$ incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.

• The Journal of the Korea Contents Association
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• v.22 no.7
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• pp.102-115
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• 2022

To research the changes of Ramyun in Korea, this paper was went over an historical study through the content analysis of ads. from 1963 to 2012. The study period was divided into 6 stages based on GNI(Gross National Income). The advertisements were classified into new advertisements and all ones, and the advertisements of new Ramyun were categorized with 4 ways. And the most emphasized messages of advertisements and advertising models of each periods were also examined. The total number of new advertisements was 185(3.7/y) and 650 total advertisements(13.7/year). The most emphasized messages were changed from 'taste' and 'high calorie' to 'noodles', 'function(specific nutrition)'. The advertising models were actors, comedians, popular singers, in turn. The 1960's was the period when the fewest new products were advertised to consumers most often. 1980-1996 was the period when the most new products were advertised the most. During the depresseions, all ads were more frequently and new ads were lower advertised. Above results, each period was named as follow, respectively ; the Expansion period(1963~1969), the Set-up period(1970~1979), the Competition period (1980~1987), the Bipolarization period(1988~1997), the Transition period(1998~2003), the Stabilization period(2004~2012).

• Digital Contents
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• no.3 s.142
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• pp.80-83
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• 2005

모든 이야기 예술의 창작은‘만약에, ~이라면’이라는 상황의 가정에서 시작된다고 한다. 스타니 슬라브스키가‘매직 이프(Magic If)’라고 명명한 이 창작의 발상방법에서 거의 모든 극적 상황들이 탄생한다. 멜 깁슨이 주연했던 영화 <왓 위민 원트(what women want)>는‘만약 내귀에 여자들의 속마음이 들린다면’이라는 가정에서 출발한영화다. 또<로빈슨크루소>는‘만약 내가 무인도에 고립된다면’이라는 가정에서 만들어진 유명한 소설이다. 비교적 최근 등장한 게임은 어떨까? <파이널 판타지10>은‘만약 내가 실존인물이 아니고 다른 사람의 꿈이 만들어낸 가짜 존재라면’이라는 가정에서 출발한다.

• The monthly packaging world
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• s.169
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• pp.121-123
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• 2007

최근 CJ가 출시한 프레시안 양송이 스프와, 프레시안 브로컬리 치즈스프는 컵라면 형태로, 수프를 부어 전자레인지에 돌리기만 하면 완성되는 즉석 수프이다. 이 제품은 기존 제품을 새롭게 컵라면 형태로 출시해 편리성을 더욱 높였을 뿐만 아니라 용기 안에 수프를 넣고 그대로 전자레인지에 넣고 돌리면 먹을 수 있다. 특히 용기 안에 숟가락이 들어 있어 먹기 편리하다. 본 고에서는 이 용기에 적용된 매직탑 시스템을 살펴보도록 한다.

• 환경사랑
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• s.20
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• pp.3-3
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• 1999

• Food Industry
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• s.45
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• pp.67-67
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• 1978

• The monthly packaging world
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• s.92
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• pp.168-169
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• 2000

• The monthly packaging world
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• s.24
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• pp.112-113
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• 1995

• Pallet News
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• s.6
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• pp.13-21
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• 1997