• KSBB Journal
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• 제28권6호
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• pp.356-365
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• 2013

The novel Aloe gels were prepared with dewatering and impregnation by soaking (DIS) processing of Aloe vera leaf slice at four different temperatures (25, 35, 45 and $55^{\circ}C$), using dehydration solution of 40% (w/v) polyethylene glycol (PEG4000). The PEG-impregnation to Aloe vera leaf slice during DIS was observed depending on immersion temperature, and the PEG-impregnated Aloe vera gel (PEG-i-AVG) obtained was characterized using $^1H$ NMR, FT-IR, GPC, XRD and TGA. The PEG-i-AVG had the higher levels of Aloe bioactives (glucomannan and O-acetyl contents) and better quality indices by $^1H$ NMR and FT-IR spectroscopy than those of native Aloe gel. Also, the obtained Aloe gel maintained the bimodal patterns in higher molecular weight region by GPC indicating no degradation of polysaccharide from native Aloe gel. The result observed by SEM confirmed a surface modification by forming the porous structure, and TGA result exhibited better thermal stability than that of native Aloe gel. XRD result revealed that the crystalline structure in Aloe gel was led by incorporation of PEG. Significant decrease of %insolubility and high enhancement of water solubility index were observed, respectively, and highly ordered conformation such as a helix structure was also indicated by Congo red reaction. We concluded that the modification effect for enhancing function of native Aloe gel was successfully obtained by DIS process using PEG as a dehydrating agent. These results suggested that this DIS process had a high potential for developing a new minimally processed product from Aloe vera leaf.

• Bulletin of the Korean Chemical Society
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• 제25권5호
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• pp.687-693
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• 2004

Composite membranes with a titania layer were prepared by soaking-rolling method with the titania sol of nanoparticles formed in the sol-gel process and investigated regarding the vapor permeation of various organic mixtures. The support modification was conducted by pressing $SiO_2$ xerogel of 500 nm in particle size under 10 MPa on the surface of a porous stainless steel (SUS) substrate and designed the multi-layered structure by coating the intermediate layer of ${\gamma}-Al_2O_3$. Microstructure of titania membrane was affected by heat-treatment and synthesis conditions of precursor sol, and titania formed at calcination temperature of 300$^{\circ}C$ with sol of [$H^+$]/[TIP]=0.3 possessed surface area of 210 $m^2$/g, average pore size of 1.25 nm. The titania composite membrane showed high $H_2/N_2$ selectivity and water/ethanol selectivity as 25-30 and 50-100, respectively. As a result of vapor permeation for water-alcohol and alcohol-alcohol mixture, titania composite membrane showed water-permselective and molecular-sieve permeation behavior. However, water/methanol selectivity of the membrane was very low because of chemical affinity of permeants for the membrane by similar physicochemical properties of water and methanol.

• 한국식품과학회지
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• 제27권6호
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• pp.1008-1012
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• 1995

초미세분쇄한 찹쌀분말을 공기분급휠속도(ACWS, air classifying wheel speed) 20,000 rpm과 15,000 rpm으로 공기분급하였을 경우 ACWS의 증가에 따라 입자의 크기는 감소하였으며, 성분조성중 단백질, 지방, 회분은 증가한 반면 전분질은 감소하였다. 조분획의 전분손상도가 전통적인 침지방법으로 제조된 찹쌀분말의 전분손상도와 비슷하였다. 회수된 각 분획으로 유과를 제조하여 이를 전통적인 방법으로 제조한 유과와 비교한 결과, $15,000{\sim}20,000\;rpm$ 분획과 15,000 rpm 이하의 분획으로 제조한 유과는 전통적인 방법으로 제조한 유과와 팽화율, 경도, 기포수 등의 품질요인에서 유의차가 없었으며 관능검사 결과도 동일하게 나타났다. 따라서 이 분말소재를 이용할 경우 전통적인 유과제조공정중 수침공정을 생략할 수 있었다.

• 한국세라믹학회지
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• 제55권5호
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• pp.446-451
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• 2018

In this study, different formulations of magnesium oxide and various modifiers (phosphoric acid, ferrous sulfate, pure acrylic emulsion, silicone acrylic emulsion, glass fiber, and polypropylene fiber) were used to prepare magnesium oxychloride cement composites. The compressive strength of the magnesium oxychloride cement was tested, and the softening coefficients of the composites after soaking in water were also calculated. The results showed that a magnesium oxychloride cement sample could not be coagulated when the MgO activity was 24.3%, but the coagulation effect of the magnesium oxide cement sample was excellent when the MgO activity was 69.5%. While pure acrylic emulsion, silicon-acrylic emulsion, and glass fiber showed insignificant modification effects on the magnesium oxychloride cement, ferrous sulfate heptahydrate, phosphoric acid, and polypropylene fiber could effectively improve its water resistance and compressive strength. When the phosphoric acid, ferrous sulfate heptahydrate, and polypropylene fiber contents were 0.47%, 0.73%, and 0.25%, respectively, the softening coefficient of a composite soaked in water reached 0.93 after 7 days, and the compressive strength reached 64.3 MPa.

• Journal of Radiation Protection and Research
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• 제45권4호
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• pp.154-162
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• 2020

Background: Several studies have reported that wild mushrooms contain high amounts of radioactive cesium (137Cs). After the Fukushima Daiichi Nuclear Power Plant Accident, a significantly high concentration of 137Cs has been detected in wild mushrooms, and their consumption may be the cause of the chronic internal exposure of local consumers to radioactivity. Therefore, an accurate evaluation of the internal radioactivity resulting from mushroom ingestion is needed. Materials and Methods: The 137Cs elution rate through the cooking and digestion stages was evaluated using in vitro experiments. The edible mushroom Pleurotus djamor was taken as a sample for the experiments. The mushrooms were cultivated onto solid media containing 137Cs. We evaluated the internal dose based on the actual conditions using the elution rate data. For various cooking methods, the results were compared with those of other wild edible mushrooms. Results and Discussion: From the elution experiment through cooking, we proved that 25%-55% of the 137Cs in the mushrooms was released during soaking, boiling, or frying. The results of a simulated digestion experiment after cooking revealed that almost all the 137Cs in the ingested mushrooms eluted in the digestive juice, regardless of the cooking method. The committed effective dose was reduced by 20%-75% when considering the dissolution through the cooking process. Conclusion: We found that cooking lowers 137Cs concentration in mushrooms, therefore reducing the amount of radioactivity intake. Besides, since there were differences between mushroom types, we demonstrated that the internal exposure dose should be evaluated in detail considering the release of 137Cs during the cooking stages.

• 한국식품영양과학회지
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• 제11권4호
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• pp.17-24
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• 1982

retort pouch 쌀밥 제조 시간을 단축시키고 가열살균 중의 진공도가 열전달 속도 및 물성에 미치는 영향을 조사하기 위하여 본 연구를 실시하였다. 쌀의 수침시 평형수분 함량에 도달하는 시간이 품종에 별로 관계 없이 실온$(24^{\circ}C)$에서는 $2.5{\sim}3$시간이고 증미를 실온에서 침지하여 약 60% 수분의 최적 쌀밥 수분함량에 도달하는 시간이 약 1시간이라는 것을 발견하였다. $111^{\circ}C$에서 49분간 살균했을때 고진공 포장에서의 Fo값은 3.16분이고 저진공포장 쌀밥의 2.90분으로써 고진공 포장에서의 살균값이 더 컸다. fh 값도 $111^{\circ}C$ 살균시 고진공포장은 8.5분(j값=1.08), 저진공포장에서는 12.9분(j값=1.18)로서 고진공포장이 열전달 속도가 빠르다는 것을 알았고 $121.1^{\circ}C$에서도 진공도의 영향은 같은 경향을 보였다. 고진공포장 쌀밥이stickiness/Hardness의 비율로 봐서는 우수하게 보였으나 저진공포장의 쌀밥보다 stickiness, adhesiveness가 현저히 증가하고 쌀알이 파괴되고 엉켜서 품질이 좋지 않았다.

• 한국식품과학회지
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• 제39권3호
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• pp.304-308
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• 2007

본 연구에서는 24시간 동안 싹튼 콩을 원료로 하여 콩알 메주를 제조한 후 발효기간에 따른 각종 품질의 변화를 조사하였다. 발효 전 기간 동안 pH는 6.3-6.5로 큰 변화가 없는 것으로 조사되었다. 증자 직후의 아미노태 질소함량은 15.5 mg%였으며, 발효가 진행됨에 따라 급격히 증가하여 발효 48시간째에는 312.9 mg%를 나타내었다. 발효기간별 미생물의 변화를 확인한 결과 곰팡이의 수가 높게 나타난 반면 호기성 세균과 효모의 수는 낮게 나타났는데 이는 메주의 제조 시 Aspergillus oryzae를 접종하였기 때문인 것으로 판단된다. 발효가 진행됨에 따라 유기산 함량은 점차 높아져 발효 48시간째에는 1,067.3 mg%가 검출되었으며 함량별로는 발효 전 기간에 걸처 citric acid가 가장 많이 검출되었다. 유리아미노산 함량은 발효가 진행됨에 따라 함량이 급격히 높아져 발효 48시간째에는 2,513.5 mg%로 발효 전에 비해 5.7배 가량 많이 검출되었다. 함량별로 보면 glutamic acid가 가장 많았으며, aspartic acid, lysine, leucine 및 proline의 순으로 많이 검출되었다. glutamic acid의 총아미노산에 대한 비율은 발효가 진행됨에 따라 점차 증가하여 발효 48시간째에는 21.2%로 나타났다. 총 Isoflavone의 함량은 발효초기에 123.9 mg%로 약간 증가한 후 그 수준을 지속적으로 유지하는 것으로 나타났으며, 발효 전 기간 동안 genistein>daidzein>glycitein의 순으로 나타났다.

• 혜화의학회지
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• 제13권2호
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• 한국식품영양과학회지
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• 제38권5호
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• pp.587-593
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• 2009

당액에 수삼을 넣고 졸이는 횟수에 따라 얻어진 인삼정과 및 정과액의 품질특성을 조사하여 인삼정과의 품질향상을 위한 기초자료를 얻고자 하였다. 인삼정과는 수삼 8 kg을 2배량의 물 16 kg을 넣어 5분간 삶은 후 삶은 물 8 kg을 제거하고 설탕 10 kg을 넣어서 60분간 졸여서 24시간 당침하는 작업을 5회에 걸쳐 행하였다. 졸임 횟수가 증가함에 따라 정과와 정과액 모두 수분함량과 pH는 낮아졌고 정과액의 $^{\circ}Brix$는 상대적으로 높아졌다. 정과 내 조사포닌 함량은 원료삼의 4배가 증가하였으며 구성사포닌 중 Rf와 Rd의 함량이 많이 증가하여 각각 원료삼의 77배 및 16배가 높아졌으며 기타 검량된 구성사포닌은 감소하였다. 정과액에서도 정과에서와 같은 경향으로 인삼의 사포닌이 용출되어 마지막 정과액(GJS 5)에서 Rf와 Rd 및 조사포닌 함량이 각각 15.05, 3.54 및 61.88 mg/g이었다. 또한 졸임 과정 동안 수분증발에 의하여 정과 및 정과액 모두 총 당 함량은 증가하였으며 졸이는 동안 glucose와 fructose의 함량도 증가하였다. 정과의 유기산 함량은 당을 첨가하여 졸이기 시작하면서 급격하게 감소하였으며, 정과액은 졸임 횟수가 증가할수록 malic acid와 citric acid가 증가하는 경향이었다. 정과 및 정과액의 색도는 졸임 횟수가 증가할수록 L값은 낮아지고 a값과 b값은 증가하는 경향이었다.

• 에너지공학
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• 제23권3호
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• pp.241-246
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• 2014

본 연구는 바이오에탄올을 생산하고자 대표적인 임업부산물인 낙엽을 바이오매스로 하여 전처리 과정을 거친 후 효소가수분해 공정을 적용하여 당화반응 특성을 비교 하였다. 전처리 방법은 화학적으로 산(HCl), 알칼리(NaOH, $NH_3$)처리하였고 각각 침지법, 교반법, 고압멸균법을 적용하여 실험하였다. 처리 효율은 효소가수분해 진행 후 포도당 생산량으로 확인하였다. 실험결과, 알칼리 전처리에서는 산 전처리 대비 18% 높은 글루코즈 생산량을 보여 바이오에탄올 생산을 위한 임업폐기물 화학적 전처리 방법으로는 알칼리처리가 효율이 더 높은 것으로 확인되었다. 또한 화학적 처리방법 중 각 방법을 적용하여 비교한 결과, 모든 방법이 알칼리-수산화나트륨 처리하였을 때 가장 높게 나왔다. 본 연구의 결과를 바탕으로 목질계 바이오매스 중 하나인 낙엽을 기질로 전처리 및 효소가수분해 공정의 가능성을 확인하였고 차후 바이오에탄올 생산에도 영향을 미칠 것으로 예상된다.