• 한국연초학회지
• /
• 제17권2호
• /
• pp.126-138
• /
• 1995

To investigate the changes of physicochemical properties of leaf tobacco during storage, cured leaves (both flue-cured(KF109) and burley(Burley 21) : 4 grades of leaves) were stored under the natural warehouse condition(room temperature) and processed leaves(both Rue-cured(NC82) and burly(Burley 21) : 6 grades of leaves) were stored at storerooms in tobacco processing plants(flue-cured Cheongju plant ; 2nd, 4th and 5th floor, burley : Kwangju plant ; 2nd floor, Chonju plant : 3rd and 5th floor). Tobacco leaves were sampled and analyzed every 3 months. Total sugar content of flue-cured leaf decreased slightly and the redness degree of leaf increased after 15 months' storage under the natural warehouse conditions. The pH of cured leaves were lowered both flue-cured and burley, and the decreasing rate of pH was large in flue-cured(0.24) as compared with burley(0.14). There was no significant differences of physicochemical properties of processed leaf among storerooms during 15 months' storage. The decreasing rate of processed leaf pH was somewhat large in flue-cured(0.26) as compared with burly (0.20), and in thick leaves as compared with thin leaves. The redness degree of flue-cured leaf increased slightly, while the degree of lightness and yellowness lowered slightly during storage. The lightness degree of burley leaf lowered slightly, too. The ageing process of cured leaf was similar to that of processed leaf, it is considered that the passing days after curing will be more reasonable than the passing days after processing for the establishment of proper ageing period.

• 산업식품공학
• /
• 제13권1호
• /
• pp.24-31
• /
• 2009

The structural and physicochemical properties of dried aloe vera gel by DIS (dewatering impregnation soaking) process under optimum conditions were investigated. FT-IR spectra for dried samples of DIS aloes showed the typical patterns of standard aloe polysaccharide, and surface structures by SEM (scanning electron microscopy) were similar to a gel-like structure. In case of physicochemical properties of dried aloe samples by DIS process, solubilities and swelling powers of control (not osmotic treated aloe), DIS (S) and DIS (G), samples treated by osmotic solution of 60% sucrose/0.25% NaCl and 50% glucose/0.5% NaCl, were 48.3-57.3% and 8.3-11.7%, respectively, showing no significant differences among samples, but swelling power of DIS (PEG), sample treated by using 50% polyethylene glycol as an osmotic agent was about 5 times higher that of control. Also, water holding capacities of control, DIS (S) and DIS (G) were similar to each other, but that of DIS (PEG) was about 5 times higher that of control. Oil holding capacities of control and DIS aloes maintained the 50.9-86.4% levels of water holding capacities showing no significant differences among samples. Rehydration ratio of DIS (PEG) aloes were significantly dependent on the temperature of rehydrated solvent (water), and rehydration ratio of not-fileted aloe was about two folds higher than that of fileted aloe.

• 폴리머
• /
• 제36권5호
• /
• pp.599-605
• /
• 2012

기상중합으로 제조된 poly(3,4-ethylenedioxythiophene)(PEDOT) 박막을 다양한 금속 알콕사이드 졸 용액으로 후처리하여 내용제성, 내스크래치성, 연필경도와 같은 물리화학적 특성을 효과적으로 개선하였다. 기상중합으로 제조된 PEDOT 층위에 금속 알콕사이드의 졸-젤 공정으로부터 유도된 금속 산화막이 형성되어 전기적 특성의 큰 손실 없이 기계적 물성을 증대시킬 수 있었다. 금속 알콕사이드 졸은 다양한 기능기를 가지는 실리콘 및 티타늄계 알콕사이드 화합물을 사용하였다. 이 중에서 tetraethyl orthosilicate를 기반으로 한 금속 알콕사이드 졸을 사용한 경우의 PEDOT-금속산화물 복합 박막이 표면저항, 투과도 및 다양한 물리화학적 물성 관점에서 가장 우수하였다. PEDOT-금속산화물 복합 박막의 전기적, 광학적, 물리화학적 특성 관점에서의 최적화를 위하여 금속 알콕사이드 졸의 함량, 산화제 함량, 후처리 후의 건조온도에 따른 효과를 살펴보았다.

• 한국식품저장유통학회지
• /
• 제17권4호
• /
• pp.435-443
• /
• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• 한국식품저장유통학회지
• /
• 제12권3호
• /
• pp.223-229
• /
• 2005

참외의 부가가치 향상을 위한 일환으로 가공제품인 참외음료를 제조하였으며, 참외음료는 액상과당 $11\%$, 참외식초 $3\%$, 참외농축액 $1\%$ 및 정제수 $84\%$를 첨가하여 제조하였다. 참외 식초/농축액을 함유한 음료에 대한 저장온도 및 저장시간에 따른 관능적 품질 변화 및 이화학적 품질 변화를 모니터링한 결과 관능적인 품질과 이화학적 품질 모두 저장시간보다는 저장온도에 더 많은 영향을 받는 것으로 나타났다. 관능적인 품질은 낮은 온도에서 더 좋은 경향을 나타내었으며, 이화학적 품질에 있어 저장온도가 증가할수록 이화학적 품질의 변화가 크게 나타났다. 참외 음료의 관능적인 특성 및 이화학적 특성을 보존하면서 저장하기 위해서는 저장온도를 $60^{\circ}C$이하로 설정하는 것이 필요함을 알 수 있었다.

• 한국식품영양과학회지
• /
• 제29권1호
• /
• pp.1-5
• /
• 2000

Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

• 한국식품영양과학회지
• /
• 제24권4호
• /
• pp.594-600
• /
• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• 한국농공학회지
• /
• 제39권3호
• /
• pp.96-107
• /
• 1997

This study was carried out to examine the physicochemical characteristics of dredged soils in reservoirs. Surveys and analyses of basic materials were made on 241 of 2,328 reservoirs in Chonbuk province through 2 years from December 1994 to November 1996. The results of this study are summarized as follows : 1. Soils were classified as 15 types according to physical properties, and some soils contain comparatively high percentage of sand and gravel. Considering only soil textures, useful and economical soils as aggregate are approximately 25% in all, and the other soils are arable for farm planting. 2. The results of chemical analyses of soils showed on the average 5.9 in pH, 1.lmmhos/cm in ECe, 14.6me/l00g in CEC, 460.0ppm in T-N, 119.0ppm in T-P, 264.9ppm in K, 134.2ppm in Na, l,335.0ppm in Ca, 575.9ppm in Mg, 486.Sppm in Fe, 57.7ppm in Mn, 3.3ppm in Cu, 21.9ppm in Zn, 0.49ppm in As, 0.34ppm in Cd, 0.O3ppm in Hg, 1.7% in OM, respectively. 3. General chemical components, heavy metals, organic matter contents were analyzed as similar to tlie mean values of common soils, therefore it was considered to be no significant effects on crop growth in the chemical properties. 4. Accodingly, the physicochemical characteristics of soils ought to be analyzed accurately before dredging for effective using of dredged soils. And it will be more effective, if the dredged soils are used with proper balance among each content of components with considering to the physicochemical properties of common soils.

• Asian-Australasian Journal of Animal Sciences
• /
• 제26권12호
• /
• pp.1773-1780
• /
• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• 한국축산식품학회지
• /
• 제42권5호
• /
• pp.874-888
• /
• 2022

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallel-fibered muscles, which were composed of larger I, IIA, IIX, and IIXB fibers and a lower density of IIA fibers, showed higher redness and yellowness values than pennate-fibered muscles (p<0.05). However, the relative fiber area was not significantly different between the parallel and pennate groups (p>0.05). In the subtypes of parallel architecture, the strap group showed lower moisture content and higher redness values than the other subtypes and had considerably higher amounts of oxidative fibers (I and IIA; 72.3%) than the fan-shaped and fusiform groups (p<0.05). In the pennate group, unipennate showed comparatively lower moisture content and higher lightness than other pennate subtypes and was composed of smaller I, IIA, and IIX fibers than the bipennate and multipennate groups (p<0.05). Finally, a different trend of muscle clustering by hierarchical cluster analysis was found between physicochemical properties and muscle fiber characteristics. These results suggest that the physicochemical properties and muscle fiber characteristics of porcine skeletal muscles are not significantly dependent on morphological properties but are rather related to the intrinsic properties of the individual muscles.