• Title/Summary/Keyword: 유지류

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유지류의 Shortening 기능

  • 손경희;오혜숙
    • Proceedings of the Korean Society of Food and Cookery Science Conference
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    • 1986.08a
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    • pp.89-94
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    • 1986
  • 1. 밀가루 반죽 내에서 유지류는 gluten의 수화를 감소시키고 따라서 glu1en의 망상 구조형성을 방해함으로써 연화작용을 하게 된다. 이 결과 pastry와 biscuit, cracker 류의 crispness를 증가시키고, shortened cake에 tenderness를 부여한다.2. 유지류의 shortening power는 가소성이 커서 밀가루에 잘 분산될수록, 유지의 사용량이 많을수록, 반죽 정도가 적당할 대, 반죽을 섞는 과정에서 액체 성분 첨가 후의 젓는 정도가 적을수록 커진다. 3. Yeast-raised baked food에서 shortening등 유지류의 역할은 빵의 용적, 탄성 및 기계적 내성을 증가시키고 노화를 지연시키며 질감을 좋게한다. 이러한 shortening의 기능은 밀가루 자체의 지방질과도 밀접한 상관 관계가 있다.

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Water Resistance Evaluation of the Oils Coating for Conservation of Wooden Cultural Heritage (목조문화재 보존을 위한 유지류 코팅제의 방수 성능 평가)

  • Na, Won Ju;Cho, So Yeong;Kim, Do Rae;Chung, Woo Yang
    • Journal of Conservation Science
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    • v.31 no.1
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    • pp.13-20
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    • 2015
  • Surface of the wooden cultural heritage has been protected from moisture by natural oils (such as perilla oil and tung oil), which accelerated degradation. But we can find seldom the research on the processes and performances of oil coatings. In this study, the water resistant performances by wood direction were compared to 3 types of natural oil and 2 types of oil stain, and the effect of additional indoor conditioning and temperature of oil were appraised in longitudinal direction. The natural oils block moisture about 79.2% comparing to the control in longitudinal direction. Especially the tung oil showed the outstanding water resistance about 90.5%. The water resistant performances decreased about 8.8% by additional indoor conditioning for 2 years. Heated oil improved the water resistance about average 5.0%.(Max. 9.6% with linseed oil).

The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area (한 농촌 지역에서 식품섭취빈도조사로 측정된 영양소 섭취 분포에 유지류와 양념류가 미치는 영향)

  • Yun, Sung-Ha;Choi, Bo-Youl;Kim, Mi-Kyung
    • Journal of Nutrition and Health
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    • v.42 no.3
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    • pp.246-255
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    • 2009
  • The development of food frequency questionnaire (FFQ) is based on food use and/or dish use. Regardless of potential effect of oils and seasonings on chronic diseases, most of food-based FFQs do not include oils and seasonings in calculation of nutrient intake. This study examined the effect of added (seasoning) oils and seasonings on the distribution of subjects by relative nutrient intake using a dish-based FFQ. The subjects were 1,303 persons (men 478, women 825) aged over 20 years old, who completed FFQ composed of 121 items. Three types of daily nutrient intake were calculated; 1) total nutrient intake with oils and seasonings, 2) nutrient intake without oils, and 3) nutrient intake without oils and seasonings. The correlation and agreement of classification of subjects by relative nutrient intake were examined. All analyses were performed using absolute nutrient intakes and total energy-adjusted nutrient intakes by residual method. Comparing total nutrient intake with the nutrient intake without oils, energy, vegetable fat and vitamin E intake were significantly decreased and kappa values were 0.95 (${\kappa}{\omega}$ = 0.98), 0.64 (${\kappa}{\omega}$ = 0.81), and 0.59 (${\kappa}{\omega}$ = 0.79), respectively. Comparing total nutrient intake with the nutrient intake without oils and seasonings, most of nutrients intake except animal fat, animal protein, retinol and cholesterol were significantly decreased, and kappa values of vegetable fat (${\kappa}$ = 0.64, ${\kappa}{\omega}$ = 0.81), vitamin E (${\kappa}$ = 0.59, ${\kappa}{\omega}$ = 0.79) and sodium (${\kappa}$ = 0.61, ${\kappa}{\omega}$ = 0.80) were under 0.80. After total energy was adjusted, agreement was lower than before total energy adjustment. Excluding oils and seasonings to assess nutrient intake underestimated vegetable fat, vitamin E and sodium intake and affected the distribution of subjects by their relative nutrient intake. Therefore, we suggest that research focused on these nutrients need to be cautious about the interpretation of the results.

Degradation of Cement Mortar with Supplementary Cementitious Materials Submerged in Various Oils (각종 유지류에 침지된 혼화재 치환 시멘트 모르타르의 열화특성)

  • Han, Cheon-Goo;Hwang, Chan-Woo
    • Journal of the Korean Recycled Construction Resources Institute
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    • v.5 no.2
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    • pp.137-143
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    • 2017
  • There has been a number of research on concrete durability. specially, as a research on chemical ingression, the research on the degradation against acid, alkali, and sulfate has been conducted. On the other hand, for the research on oils, especially, the influence of various oils on cement mortar with Supplementary Cementitious Materials(SCMs) is not sufficiently studied. hence, in this research, the degradation of cement mortar incorporated fly ash and blast furnace slag is researched when the cement mortar is submerged in various oils. For the result of experiment, as the content of fatty acid in the oils, the degradation of cement mortar with SCMs was occurred more, and the cement mortar with SCMs suffered more degradation than the ordinary portland cement regarding the oil submerging.

Anti-degradation of Various Mortar Mixtures Depending on Oil Submerging Conditions (모르타르 배합비별 각종 유지류 침지에 따른 열화저항성)

  • Han, Cheon-Goo;Hwang, Chan-Woo
    • Journal of the Korea Institute of Building Construction
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    • v.17 no.3
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    • pp.219-225
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    • 2017
  • The durability factors of concrete has been researched by many researchers. Among the chemical ingression by acid, alkali, or salt, specially the ingression by sulfate has been actively studied and reported. Generally, for the oil type chemical, it is reported to cause the excessive expansion of cement mortar and further to cause the collapse, while there was no enough research on influence of oil type, relationship with microstructure of mortar, and collapse pattern. Therefore, in this research, using the various oils from general market, the degradation properties of the mortar mixtures with various mix designs were evaluated. according to the experiment, Bio diesel damaged worst and the mix design with less cement content showed the worst damage against oils.

원적외선 방사체 시설 내에 저장한 오이, 호박, 방울토마토의 선도유지효과

  • 정준호;조성환
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.04a
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    • pp.134.2-135
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    • 2003
  • 채소류는 생리적인 특성상 수확후 저장 및 유통되는 동안에 호흡작용, 증산작용 등의 작용이 활발해질 뿐만 아니라 곰팡이를 비롯한 식물병이 미생물의 오염 및 성장으로 부패현상을 일으키고 채소류 자체의 경도가 저하되며, 수분, 비타민, 유기산, 당분, 색소함량 등이 떨어져서 외관, 맛 신선도 등의 감소하게 된다. 본 연구에서는 채소류(오이, 호박, 방울토마토)의 선도를 연장하기 위한 저장조건을 실시하여 최적 습도 및 온도범위를 결정하였고, 이를 토대로 하여 시설채소산물을 습도조절이 가능한 원적외선 방사체 저장고(5~8$^{\circ}C$의 온도와 90% 습도유지)에 저장하면서 무처리구인 대조구와 비교하여 저장중 시료의 중량손실율, Ascorbic acid함량, 총균수(PCA사용법에 의거), pH의 변화를 측정하였고, 시료의 표면색도는 색도계(Minolta CR-300, Japan)를 사용하여 Hunter의 L, a, b값을 측정하였다. 이 결과, 채소류의 선도유지기간이 연장되는 것을 확인하였고, 중량손실율은 원적외선 방사체 저장고에 저장한 채소류가 중량손실율이 대조구에 비하여 낮게 나타났다. 따라서 습도조절이 가능한 원적외선 방사체 저장고에 채소류를 저장함으로서 채소류의 수분손실을 방지할 수 있음을 확인할 수 있었으며, 일정기간동안 원적외선 방사체 저장고에 저장함으로써 ascorbic acid함량의 감소를 대조구에 비하여 낮은 비율로 억제할 수 있었다. 총균수의 경우 채소류 시험구에서 원적외선 방사체 저장고에서 저장할수록 오염미생물의 총균수가 낮게 나타났다. 표면색도의 경우, a값은 모든 시험구에서 감소하였으며 원적외선 방사체 시험구에 비하여 대조구 저장시료의 표면색도가 청색도를 증가시키는 변화를 관찰할 수 있었고, b값은 시료간에 유의성 있는 차이없이 다소 증가하는 것으로 나타났다. 부패율은 수분 함유율이 높은 채소류일수록 원적외선 방사체 저장시설을 이용하는 경우, 부패율을 낮게 유지할 수 있었다. 따라서, 원적외선 방사체 저장시설내에 오이, 호박 및 방울토마토와 같은 채소류를 저온고습도상에서 저장할 경우, 채소류의 품질변화를 최소화 할 수 있어 갓 수확한 채소류의 선도유지기간을 연장할 수 있는 저장법이 될 수 있음을 확인하였다.

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A Human Body Sensing POWER LED Drive Circuit Using Constant-Current IC and PIR Sensor (PIR 센서와 정전류 IC를 이용한 인체 감지형 POWER LED 구동 회로)

  • Park, Chong-Yeun;Yoo, Jin-Wan;Choi, Wang-Sup
    • Proceedings of the KIEE Conference
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    • 2008.07a
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    • pp.2295-2296
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    • 2008
  • 본 논문에서는 에너지 절감을 위하여 POWER LED 구동회로를 PIR(Pyroelectric Infrared Ray) 센서를 이용하여 ON/OFF 제어를 하였다. POWER LED의 전류 특성을 설명하였으며 설명된 전류 특성을 개선하고자 정전류 유지 회로를 구성하였다. 그리고 인체 감지 센서에서 발생되는 ON/OFF 신호를 증폭시키는 구동 회로를 설계하여 정전류 유지 회로에 직접 결합하는 방식을 제안하였다. 실험한 결과는 POWER LED의 ON 상태시 4Watt, OFF 상태시 0.5Watt를 소비하였으며, 정전류 유지 회로에 의해 POWER LED 구동 전류의 리플이 줄어들어 안정적인 동작을 하는 것으로 나타났다.

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A Study on the Ignition Behaviors of Textiles according to Permeation Amount of Oils and Aeration (유지류의 침윤량과 공기주입에 따른 면화류의 발화거동에 관한 연구)

  • 오치훈;이창우;김정환;현성호
    • Fire Science and Engineering
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    • v.14 no.1
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    • pp.8-12
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    • 2000
  • We had investigated thermal and ignition behaviors of textiles. Decomposition of textiles with temperature was investigated using a DSC and the weight loss according to temperature using a TGA in order to find the thermal hazard of textiles, and the ignition behaviors of textiles according to species and permeation amount of oil. In addition, ignition behaviors of those permeated into oils indicating different iodine value and of those with arid without air in reaction vessel of measuring equipment were studied with constant temperature method among ignition temperature measuring methods. As results, the range of decomposition temperature of synthetic fiber was slightly broad compared with that of natural fiber, pure cotton. Besides, the initiation temperature of heat generation of both samples riced in the case of no air injection in the reaction vessel. On the other hand, in the case of air injection that was lowered according to the increase in permeative amount of oils and fats and decreased quickly as sample was permeated into drying oil.

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Lift-Off Invariance Transformations for Electromagnetic Eddy Current Nondestructive Evaluation Signals (다양한 센서 측정 거리로부터 획득한 자기적 와전류 신호의 불변 변환 처리 기법)

  • Kim, Dae-Won
    • Journal of the Korean Magnetics Society
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    • v.14 no.6
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    • pp.207-212
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    • 2004
  • Eddy current (EC) testing methods are widely used in a variety of applications including the inspection of steam generator tubes in nuclear power plants, aircraft parts and airframes. A key factor that affects the EC signal is lift-off which means the physical distance between a sensor and a specimen in the testing. In practice, it is difficult to keep track of the actual value of the lift -off during a specific experiment, simulation or testing in the field, which is essential for accurate interpretation of the signal to be used in the following steps. Hence it is necessary to have a scheme to render the EC signal invariant to the effects of lift-off in spite of the changes in the real world. This paper describes a new method for compensating EC signals for variations in lift-off by acquiring an invariance feature using a homomorphic operator and neural network techniques. The signals from various lift-offs are transformed to obtain a zero lift-off equivalent signal that can be subsequently used for defect characterization in the next step.