• 한국동물위생학회지
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• 제22권1호
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• pp.85-92
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• 1999

This study was investigated resistance on disinfectants and antibiotics of Clostridium chauvoei isolated from dairy farm in Kyongbuk province. The results obtained were summarized as follows ; C chauvoei isolated from dairy farm were susceptible to norfloxacin, penicillin, tetracycline, erythromycin, enrofloxacin, bacitracin, tyrosine, cephalothin and cefazolin but resistant to gentamicin, kanamycin, sulfamethoxazole＋trimethoprim, amikacin, neomycin streptomycin, colistin. In effect on disinfectants, C chauvoei was inhibited completely to growth in mercuric bichloride ($HgCl_2$), harasol(sodium hypochloride 4-6%), long-life(high boiling tar acids et al), and phenol($C_6$$H_5$OH), but growth in all-stop(didecyl dimethyl ammonium chloride 10%), powercide(potassium monopersulphate 50% et al), antec vercon-s(triple salt 50% et al), and taego-51(6-alkyl-2.6-diaza-hexane-carbonic acid-1ㆍHCl et al). The effect of disinfectant was excellent in mercuric bichloride and harasol.

• 한국염색가공학회지
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• 제21권4호
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• pp.39-45
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• 2009

PVA films were crosslinked with dimethylol dihydroxy ethylene urea (DMDHEU) and three polycarboxylic acids of butanetetracarboxylic acid (BTCA), citric acid and malic acid Different factors influencing the crosslinking treatment with BTCA were investigated including BTCA and sodium hypophosphite (SHP) concentration, curing temperature and time. The cured films was extracted with boiling water and gel fraction was calculated based on weight change of the PVA films. The gel fraction of PVA films increased with increasing curing temperature and time. And the resistance to water and thermal stability of the crosslinked PVA films improved with the BTCA crosslinking treatment. While crosslinking with citric acid gave the highest gel fraction among the crosslinkers, crosslinking with malic acid showed the highest absorbancy in 0.9% saline solution, which was attributed to lower crosslink density and high number-average molecular weight between crosslinks. The superabsorbent PVA films could be prepared by adjusting the crosslinking condition of PVA with polycarboxilic acids.

• Nutritional Sciences
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• 제9권4호
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• pp.317-322
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• 2006

Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.888-894
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• 2005

본 연구에서는 현재 이용되고 있는 돼지고기와 잘 어울리는 한약재와 각종 화학성분 및 flavonoid 화합물 등과 같은 천연 유기화합물이 다량 함유되어 있는 propolis를 이용하여 기능성 및 천연 보존제로서 저장 기간을 연장할 수 있는 육류용 양념소스를 개발 하고자 하였다. 양념소스 제조는 기존 양념소스(formula A), 한약재 추출조건 및 특성에 따라 표준화된 양념소스로 propolis를 첨가한 것(formula B), 표준화된 양념소스로 서 propolis를 첨가하지 않는 것(formula C), 표준화된 양념소스로 0.9 kg/$cm^{2}$ Gauge에서 60분 동안 2회 가압 추출한 것(formula D)으로 하였다. 양념소스의 이화학적 특성을 조사한 결과, 각 formula별 pH, 적정산도, 염도 및 당도는 유의적인 차이는 없었으며, 색도에 있어서는 육류양념소스를 60일 동안 냉장($4^{\circ}C\;{\pm}2$) 저장하여도 외관적 품질 변화가 거의 없는 것으로 판명되었다. pH의 변화는 대체로 비슷한 경향으로 증가하여 formula B가 약간 우수하였으며 각 formula간의 큰 변화는 보이지 않았다. 저장기간별 품질을 평가하는데 pH 보다는 총균수의 변화가 보다 예민한 지표로서 작용하였다. 시판제품과 시제품의 품질특성을 조사한 결과에서 이화학적 특성은 각 시료간의 큰 차이를 보이지 않았으나 관능적 특성에서는 시제품이 시판제품보다 더 우수한 것으로 평가되었다.

• 한국식품과학회지
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• 제27권3호
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• pp.329-335
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• 1995

전지대두분을 주원료로 하여 콩묵을 제조할 때 가수량, Ca염의 양이 콩묵의 텍스쳐 특성에 미치는 영향을 조사하였다. 콩묵은 $100^{\circ}C$의 물에 전지대두분(300 mesh)을 첨가해서 분산시킨 뒤 sodium alginate를 혼합하고 Ca gluconate나 $CaSO_4$를 첨가하여 교반한 후 $4^{\circ}C$로 냉각시켜 제조하였다. 교반시간이 5분에서 30분까지 증가함에 따라 콩묵의 견고성, 부착성, 응집성은 증가하는 경향을 보였으며 텍스쳐 특성과 관능적 특성의 결과로부터 교반시간은 20분으로 선정하였다. 대두분의 수분 첨가량이 8배에서 12배로 증가함에 따라서 견고성, 부착성은 감소하는 경향을 보였지만 Ca염 모두 텍스쳐가 우수한 균일성을 나타났기 때문에 전지대두분의 10배 수분 첨가가 선정되었다. 10배의 수분을 첨가할 때 Ca염 중에서 견고성은 $CaSO_4$가 425g으로 가장 높았으며 그 다음이 Ca $gluconate-CaSO_4$(413g), Ca gluconate(227g)순으로 나타났다. Ca염의 양을 $0.075g{\sim}0.175g/g$ WSF 범위로 하여 텍스쳐 특성과 관능적 특성을 종합할 때 전지대두분 1g당 0.125g의 Ca gluconate나 $CaSO_4$ 첨가가 선정되었다. Ca gluconate와 $CaSO_4$의 혼합 Ca염을 사용할 때는 50 : 50, 25 : 75, 0 : 100의 3가지 비율에서 견고성이 적당하였고 균일성이 우수하게 나타났다.

• 한국식품과학회지
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• 제20권6호
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• pp.801-807
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• 1988

조리과정을 달리한 고사리의 thiamine 분해능을 thio-chrome 형광법과 Lactobacillus viridescens를 이용한 미생물법으로 측정하였고 페놀화합물의 함량 및 갈색도와의 관계를 규명하였다. 생고사리의 thiamine 분해능은 데치는 시간이 길어짐에 따라 증가하였으나 페놀화합물의 함량과 갈색토는 감소하였다. 데칠 때 소금의 농도가 증가함에 따라 thiamine분해능, 페놀화합물의 함량과 갈색도가 모두 증가하였다. 말린 고사리를 $NaHCO_3$ 용액으로 연화처리하거나 생고사리 및 말린 고사리를 흐르는 물에 담그었을 때 thiamine분해능이 크게 감소하였으며 페놀화합물의 함량, 갈색도 역시 감소하였다. 고사리의 가열조리 시간이 길어질수록 thiamine분해능, 페놀화합물의 함량 및 갈색도가 감소하였으나, 그 변화는 크지 않았다. Thiamine 분해능은 여러 조리과정을 통하여 감소되었고 특히 흐르는 물에 담갔을 때 그 효과가 뚜렷하였으며 페놀화합물은 thiamine 분해에 크게 관여하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제31권4호
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• pp.405-412
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• 2015

To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% $ZnCl_2$ for 1 h, BLP5 was treated with 1% $ZnCl_2$ for 2 h, and BLP6 was treated with 1% $ZnCl_2+10%$ NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.

• 한국재료학회지
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• 제22권5호
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• pp.243-248
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• 2012

ZrN nanoparticles were prepared by an exothermic reduction of $ZrCl_4$ with $NaN_3$ in the presence of NaCl flux in a nitrogen atmosphere. Using a solid-state combustion approach, we have demonstrated that the zirconium nitride nanoparticles synthesis process can be completed in only several minutes compared with a few hours for previous synthesis approaches. The chemistry of the combustion process is not complex and is based on a metathesis reaction between $ZrCl_4$ and $NaN_3$. Because of the low melting and boiling points of the raw materials it was possible to synthesize the ZrN phase at low combustion temperatures. It was shown that the combustion temperature and the size of the particles can be readily controlled by tuning the concentration of the NaCl flux. The results show that an increase in the NaCl concentration (from 2 to 13 M) results in a temperature decrease from 1280 to $750^{\circ}C$. ZrN nanoparticles have a high surface area (50-70 $m^2/g$), narrow pore size distribution, and nano-particle size between 10 and 30 nm. The activation energy, which can be extracted from the experimental combustion temperature data, is: E = 20 kcal/mol. The method reported here is self-sustaining, rapid, and can be scaled up for a large scale production of a transition metal nitride nanoparticle system (TiN, TaN, HfN, etc.) with suitable halide salts and alkali metal azide.

• 동아시아식생활학회지
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• 제19권4호
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• 한국수산과학회지
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• 제38권1호
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• pp.65-69
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• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.