• 한국식생활문화학회지
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• 제36권5호
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• pp.512-521
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• 2021

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS⁺ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.969-982
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• 2023

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS⁺ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

• 대한원격탐사학회지
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• 제30권5호
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• pp.587-596
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• 2014

토양수분의 시공간적 변동성은 유역의 수문학적인 반응과 지표 대기간의 상호작용에서 중요한 관심사로 특히, 강우유출 예측 시 유역의 강우사상에서 사전 토양수분 상태 즉, 선행습윤조건(antecedent wetness conditions, AWC)이 고려되어야 한다. 본 연구에서는 선행습윤조건을 알아보기 위한 지표로 토양 습윤지수(SWI), 5일 선행강우지수($API_5$), 위성토양수분($SM_{rs}$), 5일 지점토양수분($SM_{g5}$)을 선정하여 한반도 4개 지점에 대한 선행수분조건을 파악하였다. 토양수분 자료는 AMSR-E로 관측된 자료를 활용하였으며, 이에 따라 각 지역별로 2011년의 강우사상을 선택하여 Soil Conservation Service-Curve Number (SCS-CN)법과 강우량을 활용하여 직접유출고와 최대잠재보유량을 산정하였다. 이를 토양의 습윤상태를 나타내는 4개 지표와의 관계를 살펴본 결과 최대잠재보유량과 SWI가 평균 -0.73의 높은 상관계수를 보였다. 또한 토양수분의 시간적 변동성을 나타내는 time length를 산정한 결과 지역 별로 상이하게 나타났으며 이는 연구지역 및 토양 특성을 반영한 것으로 판단된다. 추후 관측된 토양수분이 지표의 습윤상태를 예측하는데 정량적인 정보를 제공할 수 있으므로 이에 대한 지속적인 모니터링 및 분석이 필요할 것으로 사료된다.

• 한국응용과학기술학회지
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• 제34권4호
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• pp.787-798
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• 2017

본 연구는 시중에 판매되고 있는 시트 타입 마스크 팩의 재질에 따른 특성에 관한 연구이다. 정제수와 1.3-propanediol, 1.3-butylene glycol, Glycerine, Hyaruronic acid와 같은 수용성 성분과 Cyclomethicone, Dimethicone, Phytosqualane, Caprylic Capryl Triglyceride, Grape seed oil, Macadamia Nut oil 오일을 비롯한 다양한 오일의 흡유력을 살펴 본 결과 정제수를 제외한 모든 수용성 성분들은 점도가 커질수록 흡습능력이 커졌고 오일의 경우엔 모든 오일의 점도에 비례하여 흡유 능력이 커짐을 확인할 수 있었다. 이때 마스크 시트의 종류는 초산 발효 바이오셀룰로오스가 수용성 습윤제나 모든 오일에 있어서 500~1,000 배 이상의 함습, 함유 능력을 보여주었는데 이는 표면 구조에서 살펴본 바와 같이 5,000배 이상 확대한 사진에서 보이는 미세한 망상 구조를 이루고 있기 때문이다. 망상 구조는 단면에서도 잘 확인할 수 있었고 이러한 구조적 특징이 함습, 함유 능력을 우수하게 하며 다량 함유된 수용성 성분과 오일은 시간 경과에 따라 배출 또한 용이하게 하는 것으로 사료되는 바이다. 또한 각 마스크 시트는 소재에 따라 그 특성을 보여주고 있기에 피부에 좋은 역할을 할 수 있는 마스크 팩의 제조에 기초 연구로 삼고자 한다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권8호
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• pp.1112-1117
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• 2004

This experiment was conducted to compare the effects of vitamin C supplemented in either feed or water on the performance and carcass characteristics of broilers during the hot season. For a 6 week feeding trial, a total of 330 broiler chicks (Ross, 4 d old, average 57 g BW) were alloted to five treatments. The treatments of vitamin C (VC) supplementation were 1) 0 ppm VC, 2) 10 ppm VC in feed, 3) 20 ppm VC in feed, 4) 5 ppm VC in water and 5) 10 ppm VC in water. During the starter phase (0-3 week), chicks on non-supplemented group grew slower (p<0.01) than the supplemented ones, and a similar trend was also noted during finisher stage and the overall stage. Feed intake was significantly (p<0.05) higher in supplemented groups and higher when fed in feed as compared with water during all stages. But feed conversion efficiency was significantly improved in non-supplemented groups compared to supplemented ones in finisher and overall stage. The digestibility of gross energy and ether extract was significantly (p<0.05) higher during starter phase in supplemented, given in feed, and at higher levels as compared with non-supplemented, given in water, and at lower levels, respectively. The bone resistance was significantly (p<0.05) higher in supplemented, supplied in feed groups as compared with their counterparts. Except breast meat, the dressing percentage and abdominal fat were also higher in supplemented group and the dressing percentage was significantly (p<0.05) higher in VC supplemented in feed as to water, but no effect of supplementation was noticed on meat color when compared between the methods of feeding (feed vs. water). The levels of VC in plasma and liver increased linearly, as the level of supplementation both in feed and water increased and it was significantly (p<0.05) higher in feed group as compared with water group. It can be concluded that, retention and availability of vitamin C in feed was higher than those in water, and supplementation of VC during summer was beneficial for poultry.

• 한국관개배수논문집
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• 제18권2호
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• pp.25-32
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• 2011

The 21 livestock farms considering future installation of biogas systems were studied. These farms were examined how to raise the livestock, to treat manure, to operate facility with respect to manure characteristics. The 15 farms out of 21 farms have applied to the marine dumping and consignment treatment for treating manure and even farms which have equipped liquid fertilizing system have less capacity facility than legal standards. Characteristics of manure were affected by the scale of swine barn, clean water usage, frequency of cleaning, cleaning method, feces-urine separating method, etc. Retention time in storage (over 20 days) has resulted in lower concentration of organic matter which could reduce biogas production. This indicates that systematic barn management system is required. Inhibition tests showed that disinfectant and citric acid did not affected digestion rates at 10 times higher concentration than recommendation. However hypochlorous acid is likely to affect the anaerobic microbial activity.

• 동아시아식생활학회지
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• 제10권5호
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• pp.403-410
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• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• 대한기계학회논문집B
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• 제34권2호
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• pp.173-178
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• 2010

빙축열시스템은 저온잠열저장을 위해 물을 사용한다. 그러나 물은 액체에서 고체로 상변화를 하는 과정에서 물의 과냉각 현상에 의하여 냉동기의 냉동용량 증가와 COP감소의 원인이 되고 있다. 본 연구는 저온잠열축열물질로 적용 가능한 TMA(Tri-methyl-amine, $(CH_3)_3N$) 20~25 wt%를 포함하고 있는 TMA-물계 포접화합물(TMA-water clathrate compound)의 냉각특성에 대한 실험적 연구를 수행하였다. 실험적 연구 결과, TMA 질량농도가 높을수록 상변화온도는 증가하였고, 과냉각도와 비열은 감소하였다. 특히, TMA 25wt%를 포함하고 있는 포접화합물은 냉각과정동안 평균 상변화온도 $5.8^{\circ}C$와 과냉각도 $8.0^{\circ}C$, 액상유지시간 651sec 및 비열 3.499 kJ/kgK로서 다른 TMA 농도보다 양호한 냉각특성을 나타내었다. 이와 같이 저온잠열축열물질로서 TMA 25wt%-물계 포접화합물을 적용하는 것이 유리할 것으로 판단된다.

• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국토양비료학회지
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• 제41권6호
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• pp.379-386
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• 2008

토양개량방법의 하나로서 다공성 소성 과립체를 토양에 사용하는 방법을 적용하고자 하였다. 석탄폐석을 토양개량제의 원료로 사용하면 자열소성방법에 의해 저비용으로 과립체를 생산할 수 있고, 더불어 국내에 대량으로 적치되어 있는 석탄폐석을 활용할 수 있는 방안도 될 것임을 착안하여, 석탄폐석을 분쇄, 과립하고 자열소성방법으로 소성하여 과립(pellet)을 제조한 후 이의 다공체로서의 특성과 수분보유특성, pH등을 확인하였다. 고정탄소량이 약 28%인 시료 HCR을 고령토와 1:4의 무게비(20%)로 혼합하여 제조한 과립과 고정탄소가 약 9.66%인 LCR시료만을 사용한 과립을 자열소성한 결과, 별도의 가열에너지의 공급 없이 최대온도 $1200^{\circ}C$ 이하에서 연속적인 소성이 가능하였다. 이렇게제조한 과립체를 고령토만 사용하여 제조한 일반 소성 점토과립과 비교하였을 때 평균공극의 크기가 커졌음이 확인되었다. 이렇게 변화된 공극의 특성으로 인해 HCR과 LCR 과립의 내부에 흡수된 수분이 kaolin 과립에 비해 더 낮은 potential에서 방출되었고, 식물이 더 이용하기 쉬운 상태로 수분이 보유됨을 확인하였다. 그리고 자열소성한 과립은 kaolin 과립에 비해 높은 포장용수량과 유효수분의 값을 나타내었다. 포장용수량은 HCR과 LCR 과립이 각각 47.64, 38.43mL/100g값을 나타내었고, 유효수분의 양은 각각 38.39과 28.49mL/100g으로 나타났다. 자열소성한 과립의 pH는 6~8로서 토양에 활용이 가능함을 확인하였다.