• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.413-417
• /
• 2003

To evaluate the antimicrobial activity of green tea against putrefactive microorganism in steamed bread, antibacterial activity of green tea extract against well-known strains of spoilage bacteria (Bacillus subtilis ATCC 6633, Bacillus pulmilus KCTC 3348 and Bacillus cereus IFO 12113) and mold (Aspergillus niger KCCM l1239) in bread was determined using the paper disk method. The green tea extract (GTE) showed the inhibition effects on the growth of all the strains of bacteria and mold at 1, 2, 3% levels. The activity of GTE was stable in the wide range of pH (4~9) and temperature (50~20$0^{\circ}C$). When green tea powder (GTP: 1, 3, 5%) was added to steamed bread increase of total bacterial and mold counts declined during storage at 25"C as the levels of GTP increased. By addition of 5% GTP, mold appeared 1 day late extending shelf life of steamed bread compared to control bread without GTP. Therefore, the levels of GTP added to steamed bread could be more than 5% for extended shelf life and wholesomeness of steamed bread.read.

• Journal of Food Hygiene and Safety
• /
• v.20 no.2
• /
• pp.89-97
• /
• 2005

The influence of different storage temperature and packaging methods on the flying cultured eel bone were investigated. The acid values, peroxide values and fatty acid composition were measured during storage 20$^{\circ}C\;and\;40^{\circ}C$ for 60 days. The lipid oxidation was rapidly progressed with the increased temperature. The addition of oxygen absorber remarkably repressed lipid oxidation during storage of the living cultured eel bone at $20^{\circ}C\;and\;40^{\circ}C$, followed by $N_{2},\;BHA,\;\alpha$-tocopherol and control. The monounsaturated fatty acid content was the highest in the frying cultured eel bone, followed by saturated fatty acid and polyunsaturated fatty acid. The major fatty acids were oleic acid, palmitic acid and linoleic acid. The saturated fatty acids increased with the rise of storage temperature and prolonging the storage period, while monounsaturated fatty acid and polyunsaturated fatty acid were decreased. The changes of fatty acid composition were the lowest in sample by packing with oxygen absorber, followed by packing $N_{2},\;BHA,\;\alpha$-tocopherol and control. from the result of sensory evaluation, sample by packing with oxygen absorber were rated as higher quality than the others.

• Journal of Food Hygiene and Safety
• /
• v.16 no.1
• /
• pp.48-52
• /
• 2001

As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with untried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susaln gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.352-359
• /
• 1996

Stabilities of purple sweet potato (PSP) anthocyanin pigment on pH, sugars, organic acids, metal ions, ascorbic acid and light were investigated to provide the basic information for utilization of PSP as a potential source of anthocyanin pigment. pH has a marked influences on the color of the PSP anthocyanin solution; i.e., at low pH the color of PSP was more intense and stable. It showed characteristic bathochromic shift as the pH of the solution increased. Among the sugars tested, glucose showed a protective effect on the color of PSP pigment to raise the color intensity and stability, while sucrose and fructose showed an adverse effect. Addition of organic acids greatly increased the stability of PSP anthocyanin pigment. Citric acid was found to be the most effective followed by malic. tartaric, and succinic acids. Most metal ions except $Al^{3+}$ and $Cd^{2+} were found to be detrimental effect on the stability of PSP pigment. Ascorbic acid degraded PSP pigment considerably, and had a synergistic effect with oxygen on the pigment degradation. The effect of light on PSP pigment was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.

• Proceedings of the KAIS Fall Conference
• /
• 2009.12a
• /
• pp.1030-1033
• /
• 2009

고형연료(RDF)는 가연성 폐기물을 성형된 형태로 만드는 것으로 화석연료의 대체 에너지로 이용되어질 수 있을 뿐만 아니라 일반 소각설비에 비해 수송성, 저장성이 뛰어나며 발열량이 거의 일정하여 연소 안정성이 우수하고 액체연료나 기체연료의 비해 경제성과 안정성이 높다는 장점이 있다. 하지만 고형연료의 미량 포함되어 있는 중금속 물질에 의해 연소장치의 부식이나 시설 노후 촉진화와 같은 원인을 제공하며, 심각한 환경오염원의 전구물질이 생성될 수 있어 실용화에는 큰 장해 요인이 되고 있다. 따라서 본 연구에는 고형연료의 재료가 되는 폐기물을 분석하여, 중금속성분이 미치는 영향을 조사하고 부존자원의 최적 이용 방안을 도출하며, 이를 바탕으로 부존자원 액상/고상 연료화 기술, 부존자원 복합이용시스템, 폐열활용 시스템과 같은 기술에 적용하여 부존자원 재활용 및 에너지를 최적 활용할 수 있는 D/B 구축을 하는 것이 최종 목표이다.

• Proceedings of the Korea Air Pollution Research Association Conference
• /
• 2003.11a
• /
• pp.471-472
• /
• 2003

국민의 보건의식이 높아짐에 따라서, 병원에서 배출되는 감염성 폐기물의 안정적 처리에 대한 요구가 높아지고 있다. 감염성 폐기물 처리방법으로는 가압멸균과 산화소각 및 건류소각이 있는데, 본 연구 목적은 100％멸균이 보장되는 중형 산화소각을 설계하고 이의 운영특성을 파악하는데 있다. 감염성 폐기물은 일정규격의 상자에 담아서 배출되며, 저온에서 이송과 저장이 이루어지며, 소각로 투입시에도 상자를 파손하지 않고 투입되어야 하는 등의 엄격한 규정에 따라서 소각하여야 한다. 본 연구는 이러한 감염성 폐기물처리 법규 및 감염성 폐기물의 연소 특성을 파악하여 소각로 설계의 기본자료로 활용하였다. (중략)

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.27-31
• /
• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Applied Biological Chemistry
• /
• v.29 no.1
• /
• pp.83-89
• /
• 1986

To investigate effectors on the colloidal stability of whey and soybean proteins, characteristics of tofu-gel formation, effects of heat treatment and salt composition on the colloidal stability, and effects of heat treatment on storage stability were analyzed. When experimental tofus were made from the mixture of whey and soybean, the calcium in the whey precipitated the soy proteins, and disrupted the gel formation, which resulted in the curd of poor texture. In the heat treatment at $60{\sim}100^{\circ}C$, whey and the whey proteins dialyzed against distilled water were readily preciptated at over $70^{\circ}C$, but the mixture of whey and soy extract as well as soy extract were stable at the range of temperature. The proteins of soy extract, whey dialyzed against sodium phosphate buffer, and the mixture were stable at the same heat treatment, and this suggested that phosphates in the soy extract stabilize specialty the whey proteins. Soy proteins were easily destabilized by adding $CaCl_2(0.05{\sim}0.07M)$ at $80{\circ}C$ and $70{\sim}85%$ of the proteins in soy extract and the mixture were preciptated, while only $30{\sim}55%$ of the proteins in whey dialyzed against distilled water were destabilized at the same conditions. Storage stability at $4^{\circ}C$ of the mixture was increased when the mixture was treated at $63^{\circ}C$ and lower temperature.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.2
• /
• pp.215-225
• /
• 2015

Recently, the importance of energy saving and alternative energy is significantly increasing due to energy depletion and the phase change material (PCM) research for saving energy is also actively investigating. In this research, the membrane emulsification using SPG membrane was used to make various microencapsulated phase change material (MPCM) particles which were comprised of $Rubitherms^{(R)}$ (RT-21 and RT-24) core and silica coating. We investigated the pressure of the dispersion phase, the concentration of surfactant, and the ratio of $Rubitherm^{(R)}$ and silica to prepare various MPCM particles. The DSC and TGA were used to examine the heat stability and latent heat properties. Also, PSA, SEM, and optical microscopy were used to confirm the size of $Rubitherm^{(R)}$ particles and the thickness of silica shell. The average of particle size was $7-8{\mu}m$. And, FT-IR was also used to enforce the qualitative analysis. Finally, the MPCM particles obtained from membrane emulsification showed monodispersed size distribution and the heat stability and latent heat were kept up to 80% compared to pure $Rubitherm^{(R)}$. So, it can be effectively used for wallpaper, buildings and interior products for energy saving as PCMs.

• Proceedings of the Korean Society of Dyers and Finishers Conference
• /
• 2012.03a
• /
• pp.74-74
• /
• 2012

섬유 프리프레그(Prepreg)는 강화섬유를 수지에 함침하여 B-stage로 만든 복합재료의 중간성형재료이다. 최종적으로 프리프레그를 금형에 적층하여 가열 가압하여 수지를 경화함으로써 최종제품이 완성된다. 본 연구에서는 직물형 프리프레그를 사용하였는데, 사용되는 직물형태로는 복합재료 성형공정에서 형태안정성이 우수한 평직물과 능직물이 주로 사용된다. 직물형 프리프레그를 사용한 복합재료는 작업성과 형태안정성이 우수하면서 내충격특성이 우수하여 오토바이용 헬멧, 방탄용 헬멧 등에 주로 사용된다. 프리프레그에 요구되는 주요 특성중 하나는 Tack성으로서, 성형 과정에서 프리프레그를 여러 장 적층할 때 적층된 층 간에 미끄러지지 않으면서 잘 고정되어 적층 작업을 원활하게 하는 역할을 한다. Tack성은 수지의 B-stage 경화 후의 점성 거동에 따라 변화될 수 있는 것으로 표면의 끈끈함의 정도로서 알 수 있다. Tack성은 온도에 민감하여 측정 시에 일정한 온도의 유지가 중요하다. 이러한 온도에 대한 민감성 때문에 프리프레그의 저장시 저온에서 저장하는 것이 원칙인데, 상온에 있을 경우 시간경과에 따른 Tack성 변화가 크게 나타나게 된다. 따라서 본 연구에서는 아라미드 섬유와 열경화성수지를 이용하여 프리프레그를 제조하고 이를 상온상태에서 보관 시 일정시간 경과에 따른 Tack성 변화를 알아보고자 하였다.