• Proceedings of the Korean Society of Tobacco Science Conference
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• 2004.10a
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• pp.22-22
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• 2004

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.221-225
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• 2005

본 연구는 식염첨가의 감소를 MTGase와 우유단백질을 첨가하여 보완하기 위하여 저지방 저염 재구성 햄을 제조하여 이화학적 및 조직학적 성상을 평가하였고, 1.5%의 식염이 첨가된 대조구와 기능성, 조직감 및 관능성을 비교하였다. 제조한 재구성 햄의 pH, 그리고 수분, 지방 및 단백질 함량은 각각 6.07-6.22, 68-72%, 2-5%, 18-22%였다. 색도와 보수력은MTGase와 우유단백질 첨가에 의해 영향 받지 않았다 (p>0.05). 반면에 가열감량은 식염첨가량과 우유단백질에 의해 차이를 보여 식염함량이 증가할수록 가열감량은 낮았고 카제인 염이 유청 단백질에 비하여 가열감량을 줄일 수 있었다 (p<0.05). 조직검사에서는 MTGase에 우유단백질 1%를 첨가한 처리구가 대조구에 비교한 결과, 경도를 제외한 조직검사에서 높은 값을 나타내었다. 관능평가에서는 1.0% 식염에 0.3% MTGase와 1% 우유단백질을 첨가한 재구성 햄이 기능적에서 대조구와 유사하였다. 이러한 결과는 0.3% MTGase에 1% 우유단백질을 첨가하는 것이 식염감소에 의한 재구성 햄의 결점을 보완함을 시사하였고 카제인 염 단백질은 MTGase의 기질로써 유청 단백질보다 더 효율적이었다.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.159-164
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• 2014

This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.2
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• pp.74-84
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• 2005

The objectives of this study was to investigate the improvement of thermal kinetics for disposal of sewage sludge using thermal wind drying. The operational parameters varied are the temperature of $130{\sim}170^{\circ}C$ and evaporation velocity WD. Important parameters effect on thermal kinetics for evaporation of water in sewage sludge studied include the drying time, water content of sewage sludge, solids amount of sewage sludge(TS%) by the varied temperature. The saturation point of water evaporation was observed at the drying time of 60 min in conditions of drying temperature $170^{\circ}C$ and drying time of 120 min by drying temperature $130^{\circ}C$ and WD=0.95 m/s. Operation at drying temperature of $170^{\circ}C$ led to higher rate of evaporation than those 130, $150^{\circ}C$ at WD=1.0 m/s and WD=1.0 m/s was higher than WD=0.5 m/s at drying temperature of $130^{\circ}C$.

• Analytical Science and Technology
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• v.16 no.4
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• pp.277-282
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• 2003

The amount of water for the cultivation of citrus is different based on the growing period. The effect of water stress induces to enhance of sugar accumulation in citrus. The water content in the leaves of citrus can be a index for watering during cultivation. The purpose of this study is to determine the water content of citrus leaves non-destructively by using near infrared spectroscopy (NIRS). Citrus leaves were prepared from 'Okitsu' Satusuma mandarin leaves (Citrus unshiu Marc.) ranging from 20.80 to 69.98% of water content by loss on drying method, and NIR reflectance spectra of citrus leaves were acquired by using a fiber optic probe. It was found that the variation of absorbance band 1450 nm from OH vibration of water depending on the water content change. Partial least squares regression (PLSR) was applied to develop a calibration model over the spectral range 1100-1700 nm. The calibration model predicted the water content for the validation set with a standard errors of prediction (SEP) of 0.97%. In order to validate the developed calibration model, routine analyses were performed using independently prepared citrus leaves. The NIR routine analyses showed good results with those of loss on drying method with a SEP of 0.81%. The rapid and non-destructive determination of the water content in citrus leaves was successfully performed by portable NIR system.

• Monthly Duck's Village
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• s.174
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• pp.32-33
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• 2017

본 시험은 냉동 및 해동 방식에 따른 토종오리 고기의 이화학적 특성을 조사하기 위해 수행하였다. 처리구는 8주령 오리육을 대조구(Control)로 하고 처리구는 냉동방식 2가지(급냉, $-50^{\circ}C$; 완냉, $-20^{\circ}C$)과 해동방식 2가지(완해동, $4^{\circ}C$ 냉장해동; 급해동, $13^{\circ}C$ 유수해동;의 $2{\times}2$ 복합요인으로 하여 총 5처리구, 처리구당 3반복, 반복당 3점(2수/점)으로 나누었다. 공시재료는 각 처리구에서 발생된 8주령 토종오리 수컷을 처리구당 18수씩 선별하여 도압하고 1개월간 저장 후 분석에 이용하였다. 명도는 완냉시키거나 완해동할 때에 대조구와 유의적인 차이가 있었으나(P<0.05), 적색도와 황색도는 처리구간 유의차가 없었다. 가열감량과 보수력은 급냉시키거나 급해동시킬 때 대조구에 비해 유의적으로 높게 나타났으나(P<0.05), 전단력은 대조구에 비해 낮게 나타났다(P<0.05). 가열감량, 전단력, 보수력은 냉동 처리구 사이에서는 유의적인 차이를 보이지 않았으나, 가열감량은 급해동과 완해동 사이에 유의차가 나타났다(P<0.05). 수분, 지방, 단백질, 조회분의 함량은 냉동 처리구와 대조구 사이에서 유의차가 없었으나, 수분함량은 급해동 처리구에서 완해동 처리구에 비해 유의적으로 높게 나타났으며(P<0.05), 단백질 함량은 완해동 처리구에서 대조구에 비해 높게 나타났으나(P<0.05) 해동 처리구간에는 유의적인 차이가 없었다. 지방과 단백질 함량은 해동 처리구 사이에서 유의적인 차이를 보이지 않았다. 결론적으로, 본 시험에서는 냉동과 해동 방식에 따른 오리고기의 특징을 보여주고 있으며, 이런 결과들은 토종오리 산업과 오리육 생산 산업에 큰 도움이 될 것이라 사료된다.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.300-305
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• 2007

The purpose of this study is to examine changes in the residues of procymidone and diazinon in Chwinamul, pepper leaves, and young radish according to drying method. When the three vegetables were dried at room with air stream, the residues of procymidone and diazinon increased, but after being adjusted to reflect the decrease in water content of the vegetables, the residues declined by 10 to 83 percent. When they were dried in a oven, the residues of the pesticides in the vegetables also increased, but after being adjusted to reflect the drop in the water content, the residues decreased by 44 to 71 percent. According to the results, the residues of the pesticides mostly decreased after being adjusted to reflect the drop in the water content of the dried vegetables. Therefore, when judging dried agricultural products not only the decreased water content of dried vegetables but also other factors that affect pesticide residues during the drying process should be considered. This raises the need for additional research on such factors.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.1
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• pp.134-142
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• 2007

In this study the physico-chemical characteristics of solid waste and the thermagravimetric analysis of waste investigated. It was found that the combustible component, water and ash were 61%, 32%, 7% respectively. The amount of combustible component was much higher than those of others. It was shown that the total carbon and hydrogen of the waste 94% and the high heating value was 2897,883(Kcal/kg). The thermagravimetric analysis showed that the weight loss of wastes occurred as temperature increased, and the rate was higher in the temperature range of $300^{\circ}C$ to $500^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1196-1201
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• 1997

As a basic study to develop low-salted fermented anchovy, rates of salt penetration into anchovy muscle, patterns of protein degradation and changes in water activity and transfer was analyzed after brining at various salt (NaCl) concentration. The salt penetration curves followed first order. kinetics. The rate constant (k) increased from 0.018 (10% NaCl solution) to 0.051 (saturated). Water activity was reduced from 0.93 (10% NaCl solution) to 0.77 (saturated). Protein degradation during brining was Somewhat occurred in 10% NaCl solution but not in satutrated solution. Water content of anchovy muscle were 74% (w/w), 65% and 58% when 10%, 20% and saturated NaCl solution were used, respectively. This result indicated that as NaCl content of brining solution was increased, the amount of water transfer also occurred. Weight of anchovy increased at 10% NaCl solution and decreased at 20% and saturated NaCl solution. The loss of anchovy solid mash during brining was calculated as 30% after 36 hr brining.