• 한국지반환경공학회 논문집
• /
• 제12권9호
• /
• pp.63-69
• /
• 2011

본 연구에서는 펄스 전기장 처리장치를 이용하여 물, 계면활성제 그리고 휴믹산의 물리화학적 변화 특성을 검토하였다. 펄스 전기장 처리에 따른 물의 구조적 특성변화를 검토한 결과, FT-IR 분석에서 C-N 복합구조와 C=O 구조에서 변화가 일어나는 것으로 나타났으며, NMR 분석에서는 물분자의 운동속도 증가폭이 최소 2.3 Hz에서 9.9 Hz로 나타났다. 각각의 계면활성제를 펄스 전기장 처리 한 결과, 양이온 계면활성제와 음이온 계면활성제의 CMC는 각각 1.3%와 9.2% 낮아지는 것으로 나타났고, UV-vis 값은 증가하는 것으로 나타났다. 그러나 휴믹산은 펄스 전기장 처리를 할 경우 UV-vis 값이 감소하는 것으로 나타났다. 펄스 전기장 처리는 물과 유기화합물의 구조적 특성변화에 직접적인 영향을 미치는 것을 확인할 수 있었다.

• 한국의류학회지
• /
• 제35권4호
• /
• pp.431-441
• /
• 2011

Microbial colorants produced from Zooshikella sp. were developed as a reddish dye for fabrics. The reddish colorants were extracted from cell mass of Zooshikella sp. using 100% ethanol and were identified as prodiginine by 1H-NMR and FT-IR analysis. Microbial prodiginine had a maximum spectrophotomatric absorbance at 530nm and were chemically stable and 30 to $60^{\circ}C$. The microbial prodiginine could dye natural fibers such as cotton, silk, and wool as well as synthetic fibers such as nylon. The maximum K/S values of the dyed fiber were shown at 540 run with a color appearance of RP (reddish purple). Silk and nylon had an excellent dyeability among the experimental fibers. The optimum pH for the dyeing of experimental fibers was at pH 3.0 and dyeability was improved as the temperature increased. The cover change of dyed multifiber fabrics with the microbial prodiginine were measured after washing with detergents and a dry cleaning solvent for the selection of a proper fabric against microbial prodiginine. Among the experimental fibers, silk and nylon did not show significant color change after washing. Therefore, under the criteria of dyeability, silk and nylon were excellent fabrics for being dyed by microbial prodiginine.

• Food Science and Biotechnology
• /
• 제17권3호
• /
• pp.540-546
• /
• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• 동아시아식생활학회지
• /
• 제25권3호
• /
• pp.484-491
• /
• 2015

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

• 한국식품영양과학회지
• /
• 제30권3호
• /
• pp.426-431
• /
• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.269-269
• /
• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• 한국수산과학회지
• /
• 제53권4호
• /
• pp.588-596
• /
• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.

• 한국수산과학회지
• /
• 제53권5호
• /
• pp.672-680
• /
• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• 동아시아식생활학회지
• /
• 제7권3호
• /
• pp.315-324
• /
• 1997

1.5, 3.0, 4.5, 6.0% active Cl/g starch를 포함하는 sodium hypochlorite 용액으로 pH 7.0에서 감자전분을 산화시켜 이화학적인 성질을 측정하였다. 산화 전분의 카르복실기 함량은 사용한 활성 염소농도에 비례하였고, 물결합력과 알칼리수, 용해도는 산화 정도가 높을수록 증가하였다. 청가와 요오드흡착특성에서는 산화에 의해 아밀로오스 구조가 변화되었음을 알 수 있었고, 광투과도와 DSC에 의한 호화양상에서는 산화 정도가 클수록 낮은 온도에서 호화되는 것으로 나타났다. X선 회절도와 주사전자 현미경으로 살펴 본 전분 입자의 형태로부터 산화는 주로 입자 표면의 무정형 부분에서 일어난 것으로 추정되었다.

• Food Science and Biotechnology
• /
• 제15권3호
• /
• pp.374-379
• /
• 2006

This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.