• 동아시아식생활학회지
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• 제4권3호
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• 콘크리트학회논문집
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• 제21권1호
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• pp.55-64
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• 2009

본 연구는 시멘트 종류에 따른 병용계 자기충전 콘크리트의 최적배합비를 도출하고, 최적배합비의 품질특성을 평가하여 현장시공의 자료로 제안하기 위한 것이다. 병용계 자기충전 콘크리트는 분체와 증점제를 함께 사용하기 때문에, 품질의 안정성을 확보할 수 있을 것으로 예측된다. 분체로써 점성 증대 및 수화열 저감에 우수한 석회석 미분말을 사용하였다. 석회석 미분말의 치환율은 시멘트 종류에 따른 구속수비 실험을 통해 정하였으며, 배합변수는 잔골재용적비 ($S_r$), 굵은골재 용적비 ($G_v$) 및 물-시멘트비 (W/C)로 하여, 최적배합비를 도출하였으며, 이에 대한 응결시간, 블리딩량, 침하량 및 수화열 특성을 분석하였다. 실험결과, 고로슬래그 시멘트의 경우에는 석회석 미분말의 치환율 13.5%, 잔골재 용적비 47%, 물-시멘트비 41%이며, 저열포틀랜드시멘트의 경우에는 석회석 미분말의 치환율 42.7%, 잔골재 용적비 43%, 물-시멘트비 51%이며, 굵은골재 용적비는 시멘트의 종류에 관계없이 53%로 나타났다. 최적배합비에 대한 응결시간, 블리딩, 침하량 및 수화열에 대한 실험 결과, 저열포틀랜드시멘트를 사용한 자기충전 콘크리트가 가장 안정적인 것으로 나타났으며, 설계기준강도 40.0 MPa (배합강도 51.5 MPa)를 만족하는 저열포틀랜드시멘트를 사용한 병용계 자기충전 콘크리트를 지하식 LNG 저장탱크의 지하연속벽용 콘크리트로 제안하였다.

• 한국식품저장유통학회지
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• 제19권4호
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• pp.492-500
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• 2012

항산화능 등의 기능성이 우수한 단호박과 우리나라의 전통적인 조미료인 된장을 이용하여 생선요리나 야채샐러드에 활용할 수 있는 소스를 개발하는 연구의 일환으로, 소스 제조의 가장 기본적인 구성요소인 스톡, 농후제 및 된장의 첨가량을 독립변수로 하고 소스의 향미, 맛, 색상 및 종합적기호도의 관능적 특성을 종속변수로 하여 중심합성계획에 의한 실험설계 및 반응표면분석에 의한 통계적 분석을 실시함으로써 단호박된장소스 제조의 최적 제조조건을 구명하고, 최적조건에서 제조한 단호박된장소스의 품질 특성을 조사하였다. 그 결과 단호박된장소스의 최적 제조조건은 단호박스톡의 첨가량 448.5 g, 농후제의 첨가량 331.5 g 및 전통된장의 첨가량 20.0 g이었다. 최적 제조조건에서 제조한 단호박된장소스의 일반성분 함량은 수분 89.55%, 조단백질 0.70%, 조지방 0.10%, 조회분 0.71%이었다. 단호박된장소스의 pH는 5.96, 산도는 0.08%, 당도는 6.80 $^{\circ}Brix$이었으며, 색도 특성은 $L^*$값 50.02, $a^*$값 2.58 및 $b^*$값 29.74이었다. 또한 항산화능을 조사한 결과, 단호박된장소스의 총 폴리페놀 함량은 5.70 mg/L, 전자공여능은 14.24%, 환원력은 1.64이었다.

• Natural Product Sciences
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• 제27권3호
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• pp.187-192
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• 2021

Cordycepin is a characteristic bioactive compound of Cordyceps militaris with various beneficial effects. Cordyceps grows on both grains and insects, and the content of cordycepin varies depending on the cultivation conditions. In this study, the effect of culture conditions on the cordycepin content was analyzed and the extraction conditions were optimized. Analysis of cordycepin content in Pupae-Cordyceps found that it was highly affected by temperature in culture conditions. In the case of mycelium, it grows well at 20 and 25 ℃, but not at 30 ℃. However, the content of cordycepin was highest at 30℃ and less at 20 ℃. The fruiting body also showed a similar tendency: growth was 20 ℃ > 25 ℃ > 30 ℃, but the cordycepin content was 30 ℃ > 25 ℃ > 20 ℃. The content of cordycepin decreased after the fruiting bodies were produced. Next, extraction conditions such as solvent and time were optimized for maximum cordycepin content using response surface methodology (RSM). There was a large difference in the content of cordycepin according to the content of ethanol and the extraction temperature. Through RSM, it was confirmed that the optimum condition for extraction of cordycepin was 48.9 ℃ using 49.0% ethanol, and 160.9 mg/g extract could be obtained under this condition. In conclusion, this study suggested the optimized conditions for the cultivation and extraction of Pupae-Cordyceps for maximizing the content of cordycepin, and this may be applied to the discovery of materials using cordycepin.

• 한국미생물·생명공학회지
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• 제27권4호
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• pp.311-319
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• 1999

Leaves of Aloe vera Linne and bloods of domestic animal were composted in a soild state fermentation reactor (SSFR) by using microbial additive including a bulking and moisture controlling agent. From solid-culture of microbial additive, 10 species of bacteria and 10 species of fungi were isolated and, their enzyme activities including amylase, carboxy methyl cellulase CMCase, lipase and protease were detected. Optimum fermentation conditions of Aloe leaves and domestic animal bloods in SSFR were obtained from the studies of response surface analysis employing microbial additive content, initial moisture content, and fermentation temperature as the independent variables. The optimum conditions for SSFR using Aloe leaves were obtained at 9.45$\pm$73%(w/w) of microbial additives, 62.73$\pm$4.54%(w/w) of initial moisture content and 55.32$\pm$3.14$^{\circ}C$ of fermentation temperature while those for SSFR using domestic animal bloods were obtained at 10.25$\pm$2.04%, 58.68$\pm$4.97% and 57.85$\pm$5.$65^{\circ}C$, respectively. Composting process in SSFR was initially proceeded through fermentation and solid materials were decomposed within 24 hours by maintaining higher moisture level, and maturing and drying steps are followed later. After the fermentation step, the concentrations of solid phase inorganic components were increased while that of organic components were decreased. Also, concentrations of total organic carbon(TOC), peptides, amino acids, polysaccharides, and low fatty acids in water extracts were increased. As fermentation in composting process depends on initial C/N ratios in water extracts of two samples were increased because of increased water-soluble TOC. From these results, it was revealed that solid state fermentation reactor using microbial additives can be used in composting process of organic wastes with broad C/N ratio.

• 대한환경공학회지
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• 제35권1호
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• pp.64-69
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• 2013

이 연구논문의 주요 목적은 하수슬러지와 생활폐기물을 혼합소각할 경우, 소각시설의 안정적 운영을 위해 가장 중요한 변수인 하수슬러지의 정량공급 방안에 관한 것이다. 실험결과, 슬럼프테스트와 유동화테스를 통해 함수율을 약 87%로 정량공급할 경우, 하수슬러지의 표면연소를 보완하여 완전연소가 이루어 질 것으로 판단되어 향후 생활폐기물과 하수슬러지 혼합소각시 소각시설의 안정화에 기여할 것으로 판단된다.

• 한국식품영양학회지
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• 제29권6호
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• 한국식품영양학회지
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• 제16권2호
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• pp.138-145
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• 2003

난백, bpp, gelatin 및 gluten을 농도별로 첨가하였을 때 페루산과 포클랜드산 오징어 모두에서 각각 4%, 5%, 3% 및 4% 첨가구가 가장 높은 jelly강도를 나타내었고, 그 이상의 첨가에서는 큰 변화가 없었다. 이때의 물성 특성 값들을 보면 절곡시험 값은 모두 B를 나타내어 두겹으로 접어 1/2정도만 균열이 생겼으며, 페루산 오징어 연제품의 경우 수분함량은 72.06~73.78%, 보수력은 88.53~91.11%사이였고, 포클랜드산 오징어 연제품의 경우 수분함량은 71.91~72.89%, 보수력은 90.21~93.25%사이였다. 그리고 가장 높은 jelly강도 값을 나타낸 경우는 bpp를 5% 첨가하였을 때이며 이때 페루산과 포클랜드산 오징어 연제품에서 각각 872$\pm$29g.cm와 982$\pm$26g.cm를 나타내었다. Gluten 4% 첨가의 경우 jelly강도의 증가폭에 비하여 탄력성과 깨짐성의 힘이 크게 나타났으며 보수력도 크게 증가되는데 반해 경도의 변화는 크지 않았으며, 이때의 절곡시험 값은 B, 수분함량은 페루산이 73.74%, 포클랜드 산이 72.89%로 나타났다. 이상의 결과에서 오징어를 이용한 연제품제조시 적절한 단백질류 첨가는 제품의 품질 향상에 효과가 있는 것으로 나타났다.

• 한국물환경학회지
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• 제25권6호
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• pp.916-921
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• 2009

This study was aimed to both enhance the fluoride removal and to reduce the phosphorus removal in treating semiconductor wastewater using $Ca(OH)_2$ at low pH so as to facilitate struvite crystallization reaction. The struvite crystallization could be introduced after fluoride removal by retaining the phosphorus source. As the results, the method applied in this study achieved high fluoride removal efficiency (about 91%) with retardation of phosphorus removal at pH 4, compared to conventional methods where the removal of fluoride and phosphorus were done at pH 11. Therefore, the fluoride removal at low pH would contribute to the enhancement of nitrogen and phosphorus removals in a consecutive struvite crystallization reactor. Treatment of semiconductor wastewater at low pH using $Ca(OH)_2$ also had lower (about 20%) water content of precipitated sludge compared to conventional method. As the molar ratio of Ca to F increased the removal efficiencies of fluoride and phosphorus increased. Although the amount of seed dosage didn't affect the removal of fluoride and phosphorus, its increase reduced the water content of precipitated matter. Finally, considering consecutive struvite reaction, the optimum condition for the removal of fluoride and phosphorus was as follow: pH: 4, the molar ratio of Ca:F: 1:1.

• Journal of Biosystems Engineering
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• 제16권1호
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• pp.60-82
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• 1991

Drying process of red pepper is very important in terms of drying cost and quality of the end product. Recently, many studies on red pepper drying have been performed. Nevertheless, an optimum drying condition is not established yet. Drying characteristics of red pepper is much affected by drying factors such as variety and initial state of red pepper as well as by environmental drying factors such as temperature and relative humidity of drying air. Various varieties of red pepper are being cultivated and the initial state of red pepper at harvest is very ambiguous. For this reason, it is very costly and time-consuming to establish an optimum drying condition of red pepper by experiment. A general drying model to descirbe a drying process has not been developed due to diversity of drying characteristics of red pepper. This study was, therefore, performed to develop a general drying model describing a drying process of red pepper. The results from this study are summarized as follows. 1. A basic model was established to develop an appropriate mositure content model and temperature model describing a drying process of red pepper, and the basic model was validated with experimental data. 2. The bone dry weight of fruit and mositure content were accepted satisfactorily as parameter to define the arbitrary red pepper. 3. The equilibrium moisture content of red pepper was found out to be different according to the variety of red pepper, air temperature and relative humidity. Also, the EMC model was developed using the parameters of air temperature, relative humidity and bone dry weight of fruit. 4. A general drying model for red pepper was developed, parameters of which were expressed as the function of drying factors related with drying phenomena. The developed drying model was found out to describe well the drying process of red pepper.