• 한국식품저장유통학회지
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• 제18권2호
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• pp.266-270
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• 2011

본 연구에서는 초액 4종인 2차 정제초액 (2nd refined liquid smoke, 2 CV), 3차 정제초액 (3'rd refined chaff liquid smoke, 3 CV), 쑥 정제초액(Artemisia plus refined chaff liquid smoke, A CV), 자소엽 정제초액 (Perillae folium plus refined chaff liquid smoke, Pf CV)의 항산화 능력과 항아토피 효과를 연구하였다. 항산화능 측정결과로 DPPH 활성은 3차 정제초액을 제외한 3종에서 높은 항산화 활성을 확인할 수 있었고, FRAP 실험 역시 DPPH와 마찬가지로 3종의 초액에서 높은 활성을 보였다. DNFB를 이용한 C57BL/6 마우스의 귀에 염증 유발을 통한 실험에서는 4가지 초액 모두 높은 활성을 보였다. 특히 육안, 귀의 두께 및 귀의 상피 두께를 확인한 결과 자소엽 초액이 염증을 유도한 군에 비해 두께가 현저히 감소하여 가장 높은 활성을 보였다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.215-215
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• 2017

The preference for domestic cereal crop of Setaria Italica has been increased with the recent interest in healthy foods. However, the productivity of Korean domestic produce, which has been decreasing due to the lack of cultivation technology and the low rate of mechanization during cultivation. Increase of germination ability will have a positive effect on the cultivation by reducing the labor of the manpower consuming and weeding work. Therefore, red light, ultrasonication, liquid priming and liquid smoke treatment that are effective for the germination of the seeds evaluated. The seeds of 1.4mm or more were used for the experiment. The priming solution used in the experiment was 1% $KH_2PO_4$ (74mM). During the priming, the light treated seeds at 2000 lux for 15, 30, 60 and 120 minutes. Ultrasonicationd treatment was performed for 5, 10, and 20 minutes at exposures of 60%, 80%, and 100% of ultrasound up to 21.6 kHz during priming. Light or ultrasound treated seeds transferred to priming treatment at $15^{\circ}C$ for 24 hours. The treatment of the liquid smoke was divided into the treatment of the liquid smoke alone and the treatment of the liquid smoke with the priming. The liquid smoke alone was diluted with distilled water without priming solution and the treatment of the liquid smoke was diluted with the salt priming solution. Both treatments were performed at 0.0%, 0.5%, 1.0%, 5.0%, and 10.0% of the liquid smoke (pH7) concentration at $15^{\circ}C$ for 6 hours. After each treatment, the seeds were dried to moisture content ranged 5-8% at $25^{\circ}C$ for 24 hours. All treatments showed better results than the non-treated control. Light treatment for 120 minutes improved for germination percentage (GP), Germination uniformity (GU) and heath seed percentage (HS). Ultrasonication treatment was most effective when treated with ultrasound at 21.6 kHz for 5 minutes in all germination characteristics. Ten % of the liquid smoke increase in 92% GP, 1.8 days MGT, $54%{\cdot}day^{-1}GR$, 0.76 GU and 88% HS comparing to non-treated control (72% GP, 2.3 days MGT, $45%{\cdot}day^{-1}GR$, 1.48 GU, and 63 % HS). This study showed that it is possible to obtain high germination by adding liquid smoke treatment to the seeds supplied to the farmers. The efficacy of light, ultrasonication, inorganic salt priming, and liquid smoke treatment on the seeds found in the experiment will be a positive alternative to labor force problems in the cultivation by improving germination.

• 한국가금학회지
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• 제45권1호
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• pp.29-39
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• 2018

본 연구는 기존의 춘천닭갈비의 기호도와 저장성을 향상 시키기 위하여 훈연액(0%, 0.05%, 0.1%, 0.2%)과 0.1% 훈연액이 포함된 염지제(0.2%, 0.3%)를 수준별 첨가하여 저장성 실험과 소비자 기호도 평가를 통해 최적의 비율을 확립하고자 하였다. 첫 번째 실험에서 훈연액 첨가는 색도에 영향을 주지 않았으나 pH 값을 다소 증가시켰고, 전자코를 이용한 향기패턴 분석결과, 훈연액 첨가수준에 따라 향의 강도가 증가하여 명확한 차이를 나타냈다. 소비자 기호도 평가 결과, 0.1% 훈연액이 가장 높은 기호도 점수를 받았다. 이를 토대로 두 번째 실험에서 염지제를 수준별 첨가하여 춘천닭갈비의 저장성 실험과 소비자 기호도 평가를 진행하였다. 색도는 양념육류의 특성상 명확한 차이를 확인할 수 없었고, 훈연액과 염지제 첨가는 저장말기에 급격한 pH 값의 감소를 억제하였고, TBARS 및 VBN 측정결과, 훈연액 단독 처리구보다 훈연액 및 염지제 처리구가 더 지방산화 및 단백질 변패를 억제하였으며, 0.3% 염지제 처리구에서 단백질 변패 억제력이 더 높았다. 훈연액 첨가는 대장균군과 일반 세균수의 증가를 억제하였고, 염지제 첨가수준이 증가할수록 더 높은 항균효과를 나타냈다. 하지만 소비자 기호도 평가 결과, 0.3% 염지제 첨가구의 기호도가 0.2% 염지제 첨가구에 비해 낮았다. 그러므로 저장성과 기호도가 향상된 춘천닭갈비를 제조할 때 저장성과 기호도를 고려해 0.1% 훈연액과 0.2% 염지제를 첨가하는 것이 권장된다.

• 한국화재소방학회논문지
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• 제28권5호
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• pp.64-70
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• 2014

신경망은 연기입자의 광학적 특징으로부터 화원을 분석할 수 있는 유용한 도구가 될 수 있다. UL268에서 연기감지기 시험에 사용되는 세 가지 화원(종이화원, 목재화원, 인화성 액체화원)들의 광학적 특징으로 신경망을 훈련시켰다. 또한, 소광과 산란을 동시에 측정할 수 있는 연기챔버를 제작하여 연기의 광학적 특징을 얻고 그 결과를 신경망에 입력하였다. 종이화원, 목재화원, 인화성 액체화원을 대상으로 한 실험에서 신경망은 화원을 정확하게 구별하였다. 또한, 종이-목재화원, 종이-인화성 액체화원, 목재-인화성 액체화원과 같은 복합화원을 대상으로 한 실험에서도 화원을 모두 구별하였다.

• 조명전기설비학회논문지
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• 제27권5호
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• pp.89-94
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• 2013

The fire testing performed for smoke detector model approval in Korea tests only one kind of fire smoke. A photoelectric spot-type smoke detector using Mie scattering is affected by the wavelength of light beam and the particle diameter. According to UL (Underwriters Laboratories Inc.) 268 standard, this paper analyze the characteristic of the response for a photoelectric spot-type smoke detector on sale in Korea using various fire smokes. Probability that the response time is included in non-defective range is 100% in paper fire, 90% in wood fire and 75% in flammable liquid fire, 90% in wood fire and 75% in flammable liquid fire. According to the estimation for population mean of the response time choosing a confidence level of 99%, a maximum of 19% for wood fire and that of 38% for flammable liquid fire are defective. As the result of analysis of smoke particle, this paper is found that these results are caused by the smoke particles are wide variations in size or have very black.

• 대한안전경영과학회지
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• 제18권1호
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• pp.65-73
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• 2016

In this paper which was performed to bring public attention to the need for developing an photoelectric smoke detector that detects smokes emitted from diverse fire sources, it was confirmed that the photoelectric smoke detector may not respond to certain smoke types depending on the size and color of smoke particles. The test was performed on a photoelectric smoke detector which is being used generally for specific fire targets specified in UL268, including paper fire, wood fire and flammable liquid fire, while the actual response performance of the fire detector, as well as respective smoke particles collected from different fire source which were photographed with a SEM(Scanning electron microscope) were analyzed in the test for this study.

• 한국화재소방학회논문지
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• 제23권4호
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• pp.98-103
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• 2009

본 논문은 연기감지기의 응답특성을 분석하여 주택용 화재감지기로 적합한지를 분석하고자 광전식연기감지기, 아날로그연기감지기, 단독경보형연기감지기를 시험체로 선정하여 UL 268에서 정하는 화재시험방법을 응용하여 화재성상(종이화재와 인화성액체화재)에 따른 연기감지기의 응답특성을 분석하고자 화재실험을 실시하였다. 실험결과 화재성상에 따라 연기감지기의 응답특성 차이가 나타나는 것을 확인할 수 있었다.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• 한국수산과학회지
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• 제37권2호
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• pp.77-84
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• 2004

The powder and liquid products of seasoned and smoked skipjack tuna (Euthynus pelamis) was manufactured by using small skipjack tuna (1-2 kg, 20-30 cm) captured in the East Sea, Korea. Smoking was done three times at $80^{\circ}C$ for 8 hrs to decrease the moisture content below $15\%.$ The seasoned and smoked skipjack tuna powder with liquid smoke showed the lower pH than the control. The pH, VBN, amino nitrogen content, and TBA value were increased slowly as storage period was increased at room temperature. Liquid smoke decreased the production of animo nitrogen and VBN. Vacuum packaging was efficient for inhibiting the deterioration and the microbial growth of the seasoned and smoked skipjack tuna powder product.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.235-239
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• 2001

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.