• 동아시아식생활학회지
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• 제20권1호
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• 한국수소및신에너지학회논문집
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• 제29권4호
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• pp.331-338
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• 2018

In this study, sulfonated PAES block copolymers have been synthesized via nucleophilic substitution reaction. Hydrophobic oligomer was prepared using 2,6-dihydroxynaphthalene and bis(4-chlorophenyl) sulfone, whereas hydrophilic oligomer was prepared using sulfonated bis(4-chlorophenyl) sulfone and bis(4-hydroxyphenyl) sulfone. The chemical structure of polymers was analyzed by $^1H$ NMR, FT-IR and GPC. The thermal properties of polymers were measured by TGA and DSC. The oxidative stability of membranes was investigated by Fenton's test. Furthermore, the proton conductivity of membrane was found to be 26 mS/cm at $90^{\circ}C$. All physiochemical properties suggest that fabricated membrane have a great potential for applications in PEMFC.

• 한국식품조리과학회지
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• 제29권3호
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• pp.309-316
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• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• 한국식품영양학회지
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• 제21권2호
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• pp.184-189
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• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• 한국축산식품학회지
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• 제32권2호
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• pp.142-148
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• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

• 한국수소및신에너지학회논문집
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• 제30권2호
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• pp.128-135
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• 2019

In this study, the mesoporous $SiO_2$ (5, 10, or 15 wt%) was incorporated into the polybenzimidazole matrix in order to improve the proton conduction as well as physiochemical properties of composite membrane. The chemical structure of mesoporous $SiO_2$ and crystallinity of as-prepared membranes were analyzed by Fourier-transform infrared (FT-IR) spectroscopy and X-ray diffraction (XRD) analysis, respectively. The thermal stability of the pristine $X_1Y_9$ and composite membranes were evaluated by thermogravimetric analyzer (TGA). On other side, the physical and chemical properties of the pristine $X_1Y_9$ and composite membranes were also determined by acid uptake and oxidative stability tests, respectively. With the incorporation of 15 wt% $SiO_2$, the composite membrane exhibits the higher proton conductivity that may be applicable for non-humidified high temperature fuel cell applications.

• 한국환경복원기술학회지
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• 제15권5호
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• pp.103-114
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• 2012

The purpose of this research is classifying stream into different types depending on various factor from the perspective of stream corridor restoration and using it as basic data, which are used to consider efficient management and planning for the healthy stream according to the characteristic by types. In this study, 130 points of location of the Nakdong river basin which consist of various geographic factors have been chosen and hierarchical cluster analysis has been carried out in these points by using biological and physiochemical factors whose health can be considered to be predicted and evaluated. As a result of cluster analysis, there were three divided types. Type A whose biology and water quality are considered the best was the highest in forest area percentage so that it was classified into natural stream. Type B was classified into a rural region stream with a mixture of urban and agricultural region. Type C, with the most damaged water quality and biology health had the most urban region surface area and was named as urban region stream. Moreover, an overall restoration strategy according to characteristic by stream types was set. By the results of correlation analysis on factors, water quality showed a high correlation with biological properties and was affected by surrounding land usage. In evaluation of streams, it proves the need to consider not only other habitat's geographical and biological factors but also the water quality and land usage factors. There needs to be further research on stream ecosystem functionality factors and structural aspects by using a more objective and total evaluation result in selecting additional index and various other specific classification methods by stream types and its restoration strategies.

• 에너지공학
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• 제28권3호
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• pp.55-64
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• 2019

본 연구에서는 기후변화 대응의 관점에서 미국 지하수 기술을 특허 네트워크분석을 통해 핵심특허를 파악 할 수 있었다. 분석된 핵심 특허를 살펴보면, 오염된 지하수를 중금속 제거기술을 사용하여 지하수가 오염되지 않게 하여 음용수와 오염 지하수 문제를 해결할 수 있는 방법으로 높은 영향력을 보였고 기술 간 전파 되고 있었다. 또한 지하수 기술 특허 간의 특허들이 매개역할을 담당하고 있었지만 지하수 기술 간의 특허의 연결성은 높지 않게 나타나고 있다. 지하수 관련 특허 기술은 크게 양수, 모니터링, 오염정화로 구분이 가능하였다. 모니터링은 지하수 유량, 흐름 또는 수질 분석을 위한 지표, 지리적인 특성뿐만 아니라 오염물질의 종류, 농도 등 물리화학 및 생물학적 특성 파악을 가능하게 하는 기술을 포함한다. 오염정화 기술은 토양 및 지하수 정화를 위한 원위치 또는 비원위치에 적용된 물리화학적 및 생물학적 정화 처리 공정을 말한다. 미국의 기술적 사례를 발굴하여 분석하면서 미국이 수처리 분야에서 기술력이 높았고 기후변화로 인한 물부족 문제에 대응하기 위해서는 이러한 기술진흥과 특허를 통한 지재권보호도 필요한 것으로 보인다.

• 한국환경복원기술학회지
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• 제23권6호
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• pp.15-28
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• 2020

Urbanization and industrialization have caused increasing damage to national lands, and ecological restoration has proceeded without any specific assessment of this damage. The purpose of this study is to select indices to assess damaged areas through literature review and panel discussions, and to derive the importance of damaged area assessment indices by analyzing them through the Analytic Hierarchy Process (AHP). This study has derived, via literature review, six types of damage and a total of 18 related assessment indices. A total of 51 responses were collected from surveys and given to experts, and an AHP analysis conducted. As a result of the analysis, "Landform change (0.268)" was of the highest importance, with associated damage types as follows: "Soil contamination (0.193)", "Vegetation damaged (0.149)", "Surface soil loss (0.143)", "Change in soil physiochemical property (0.125)", and "Vegetation decline (0.122)". The analysis determined that the item of the highest importance in the overall assessment of damage was "Slope occurred area (0.100)", and that "Conductivity (0.022)" was of the lowest importance. This study can be presented as a criterion in determining the type and degree of damage in setting priorities for future ecological restoration projects.

• 한국축산식품학회지
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• 제39권2호
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• pp.324-331
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• 2019

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.05). In terms of color, $L^*$ values decreased significantly with increasing concentration of ginseng extract, while $a^*$ values increased significantly (p<0.05). The results of texture profiling showed that cohesiveness and springiness were unaffected, whereas hardness, gumminess, and chewiness increased significantly. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities of the cheese fortified with 0%, 0.5%, or 1.0% of the ginseng extract were $4.22%{\pm}0.12%$, $20.14%{\pm}1.34%$, and $56.32%{\pm}1.54%$, respectively. The results of sensory analysis indicated that bitterness, ginseng odor, and aftertaste significantly improved with increasing concentration of ginseng extract (p<0.05). However, there was no significant difference in the overall quality attributes of quark cheese between the no-supplement control and samples with less than 0.5% of the ginseng extract (p>0.05), suggesting that these products could help to promote public health as functional foods.