• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.44-51
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• 2003

찹쌀가루와 메주가루의 배합비율(무게비)을 달리한 고추장(찹쌀가루 : 메주가루 = 1:1, 1:2, 1:3, 2:1, 3:1)의 숙성 중 품질 변화를 평가하기 위해 12주 동안 숙성시키면서 고추장의 이화학적 특성, 효소 활성 및 레올로지 특성을 연구하였다. 숙성 중 고추장의 수분함량은 $47.4{\sim}47.9%$에서 점차 증가하여 8주에는 최대 수분함량을 보였다. 환원당 함량은 $2{\sim}4$주에 가장 높았으며 이후에서는 점차 감소하는 경향을 보였다. 아미노태 질소 함량은 지속적으로 증가하였다. ${\alpha}-amylase$와 ${\beta}-amylase$ 활성은 숙성 $2{\sim}4$주에 최대 역가를 나타냈다. Acidic protease와 neutral protease는 각각 숙성 2주와 4주에 가장 높은 활성을 보였다. Power law 모델에 의한 유동성 측정에서 고추장은 낮은 유동성지수(flow behavior index, $n=0.21{\sim}0.36$)를 가진 전단담화(shearing-thinning)거동을 보여주었으며, 점조도 지수(consistency index, K)와 겉보기점도 $({\eta}_{a,10})$는 숙성 2주에 급격히 증가하고 이후에는 감소하였다. Casson 모델식에 의한 항복응력$({\sigma}_{oc})$은 숙성 2주에 급격히 증가하고 이후에는 감소하였다. 동적 점탄성 측정에서는 저장 탄성률 (G#)이 손실탄성률 (G') 보다 높은 수치를 나타내었고 주파수(frequency, ${\omega}$)가 증가함에 따라 증가하는 경향을 보여주었다. 또한 숙성기간이 경과함에 따라 (G#)과 (G@)이 증가하는 경향을 나타냈다.

• Korean Journal of Agricultural Science
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• v.20 no.1
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• pp.9-17
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• 1993

Postharvest treatments such as polyethylene film wrapping, ethylene scrubber, and fruit coatings were compared to find a potential effect on the fruit quality in 'Fuji' apples during storage and simulated marketing. Polyethylene film wrapping appeared to be excellent in preventing weight loss during storage but fruits lost weight at a high rate when exposed to ambient temperature during simulated marketing. Also, surface cracking disorder was observed in parts of film-wrapped fruit under marketing condition after storage of 21 weeks. Ethylene scrubber effectively removed ethylene in polyetheylene bags but this effect reduced along with the increase of storage time. Although Prolong-treated fruits were good in appearance at 12-week storage, no beneficial effect was found on the inhibition of weight loss during storage as well as marketing. In addition, wax-like substances were accumulated on the surface after storage of 21 weeks, resulting in the reduction of marketability. Water soluble wax seemed highly effective on the inhibition of weight loss during storage and marketing. However, parts of fruit were severely injured probably due to the high concentration of wax. Undamaged fruit showed excellent appearance in shape and flesh quality even after 21 weeks of storage. Further study is required to find the proper concentration of wax.

• Food Science and Preservation
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• v.11 no.2
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• pp.233-239
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• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.795-799
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• 2004

Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.

• Journal of Convergence for Information Technology
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• v.10 no.3
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• pp.217-226
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• 2020

The study was conducted to investigate the improvement nail health in middle-aged women aged 40~60 years who intake soybean koji by incubating Aspergillus oryzae(황국균), and utilized non-fermented soybeans as a control group and soybean koji as an experiment group for eight weeks. After clinical trials, the lifting and cracking conditions of the nails in the experiment group were improved, The moisture content increased 5.1 times compared to the control group, The water loss was 1.4 times less the reduction to the control group. and nail thickness increased by 1.9 times compared to controls. Wrinkles on the surface improved by about 2.4 times compared to the control group. In conclusion, consumption of this soybean koji of A. oryzae's has been shown to have an impact on improving nail is expected to be used Therefore, I propose this soybean koji of A. oryzae's as an inner beauty for improving nail is in middle-aged women aged 40~60 years.

• Food Science and Preservation
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• v.15 no.5
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• pp.694-698
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• 2008

Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.

• Food Science and Preservation
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• v.15 no.5
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• pp.656-661
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• 2008

basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.409-409
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• 2022

환경부 홍수통제소의 경우는 전국단위의 강수량(지상, 레이더), 하천수위, 유사량 관측과 국부적으로 증발산량과 토양수분 관측이 이루어지고 있는 상황이며, 기상청 및 다른 공공기관도 각 목적에 맞게 수문기상관측이 이루어지나 유역(또는 지역) 단위의 물순환 과정(강우량, 유출량, 증발산량, 지하수함양량, 토양수분량 등 포함)을 규명하는 조사·연구는 매우 미비한 실정이다. 개별적인 물순환 성분별 수문조사에서 벗어난 전체적인 관점을 고려한 유역단위의 물순환 과정을 규명하는 것은 매우 중요하다. 즉 물순환 성분별 명확한 수문량 산정 결과는 수자원 개발과 물환경 보전에 중요한 정보를 제공할 수 있다. 따라서 물순환 성분별 명확한 분석을 위해서는 중·소규모 유역 단위를 대상으로 지속적이고 신뢰성 있는 자료의 획득과 축적이 중요하므로 중·소규모 유역 단위의 대표성 있는 시험유역의 운영은 매우 의미가 있다고 볼 수 있다. 본 논문에서는 한국건설기술연구원에서 운영하는 설마천 유역(전적비교 수위관측소 기준, 유역 면적 8.48km², 유로연장 5.59km, 유로경사 2.15%, 경기도 파주시 적성면 소재)의 2021년 수문관측자료를 이용하여 지표수 물순환 성분인 강우량, 하천유출량, 증발산량을 산정하였다. 기본 관측자료인 강우량은 각 지점강우량의 관측자료의 비교·검토 등 품질관리를 통해 자료를 확정하고 유역평균강우량을 산정하였다. 하천수위는 기준수위표와의 검토를 통해 자료를 확정하였으며, 하천유출량은 기존의 유량측정성과와 단면검토를 통해 수위-유량관계곡선식을 개발하고, 확정된 수위자료를 적용하여 산정하였다. 그리고 증발산량은 유역인근 2개 관측소(동두천 파주)의 기상관측자료를 이용하여 잠재증발산량을 산정하여 추정한 값이며, 그 외 지하수 함양량은 관측 지하수위자료의 결측으로 산정에서 제외하였다. 각 물순환 성분별로 생성된 2021년의 설마천 유역(전적비교 수위관측소 기준)의 총강우량은 1,103.6mm이며, 하천유출량은 620.1mm(총강우량 대비 56.2%), 실제증발산량(잠재증발산량 추정값)은 443.0mm(40.1%)이며, 그 외는 유역 손실량이다. 이와 같이 산정된 물순환 성분별 자료는 유역의 물순환 과정 규명을 위한 기초자료로 매우 유용하게 활용될 수 있으며, 유역 물관리를 위한 의사결정 과정에 중요한 역할을 할 수 있을 것으로 기대된다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.4
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• pp.341-348
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• 2023

In this study, basic skin characteristic data was measured by measuring skin hydration, skin sebum secretion rate, skin melanin index, skin redness index, skin redness image analysis, transepidermal water loss (TEWL), and amount of stratum corneum before and after creating a temporary high temperature and low humidity environments targeting Korean women in their 20s to 50s. Stratum corneum by tape stripping was collected at each measurement and skin biomarkers including total protein content, carbonylated protein, neutral lipid, and lipid peroxidation were analyzed. Based on the results, the differences before and after creating a high temperature and low humidity environments were confirmed, the correlation between skin characteristics and skin biomarkers was confirmed, and a new skin index was created based on this. The new skin index can be used in product efficacy evaluation, and the possibility of constructing a new clinical study method and using skin biomarker discovery research through additional research was confirmed.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.928-934
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• 1996

Rice bran, treated with heat or ${\gamma}-radiation$, was stored at $-15^{\circ}C,\;4^{\circ}C,\;37^{\circ}C$ and room temperature to determine its lipid stability by monitoring the changes in moisture, free fatty acids (FFA) and peroxide value (POV). Initial moisture content of rice bran was 14% and decreased with time. The higher storage temperature, the more moisture loss. The moisture content became 9% after 80 days of storage at $37^{\circ}C$. The initial FFA of rice bran was 2.5% which increased with time except the samples stored at $-15^{\circ}C$. The higher storage temperature, the more FFA was produced, by 9 times the initial FAA after 80 days of storage at $37^{\circ}C$. POV increased about twice the initial value after 80 days of storage at $-15^{\circ}C,\;4^{\circ}C$, and room temperature, and 5 times at $37^{\circ}C$. Rice bran was treated with heat at $70^{\circ}C,\;90^{\circ}C\;or\;105^{\circ}C$ and stored for 2 weeks at $30^{\circ}C$: The higher the heat treatment temperature and the longer the heat treatment time, the more moisture was lost. The not show any significant changes. Irradiation at $1{\sim}30\;kGy$ and subsequent storage for 4 weeks at $5^{\circ}C\;or\;30^{\circ}C$ caused negligible changes in moisture content. The FFA contents of rice bran irradiated up to 10 kGy were almost similar to these of nonirradiated one when measured just after irradiation. The samples irradiated at 30 kGy were 1.5 times higher in the FFA contents than nonirradiated ones. But there was little influence of irradiation doses on the FFA contents during storage. Irradiation caused the increase in POV of rice bran. resulting in 4 times increase in case of 30 kGy irradiated sample. During the storage, however, the POV of irradiated rice bran decreased significantly.