• 한국식품영양과학회지
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• 제43권9호
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• pp.1407-1414
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• 2014

쌀가루, 고아밀로오스 전분, 분리대두단백, 설탕 및 소금을 첨가하여 feed 수분함량 19~23%, screw speed 200~400 rpm, feed rate 43.6 kg/hr 조건에서 제조한 쌀 스낵의 이화학적 특성을 분석한 결과는 다음과 같다. 쌀 스낵의 bulk density는 0.06~0.21, apparent density는 0.55~0.65 정도로 나타났고, feed 수분함량이 많을수록, screw 속도가 감소할수록 증가하는 경향을 보였다. 쌀 스낵의 팽화율은 density와는 반대로 feed 수분함량이 낮을수록, screw 속도가 증가할수록 증가하였다. 쌀 스낵의 WAI는 feed 수분함량이 많을수록, screw 속도가 감소할수록 증가한 반면, WSI는 WAI와는 반대의 경향을 나타냈다. 쌀 스낵의 breaking strength는 feed 수분함량이 증가할수록, screw 속도가 감소할수록 증가하였다. 쌀 스낵의 색도 중 L값은 feed 수분함량 19%, 21%에서는 screw 속도가 증가할수록 L값은 낮았으나, feed 수분함량 23%에서는 screw 속도에 따른 유의적인 차이는 없었다. a, b값은 feed 수분함량 19%에서는 screw 속도가 증가함에 따라 높아졌다. 쌀 스낵의 x-ray 회절도는 feed 수분함량이 낮을수록, screw 속도가 높을수록 회절강도가 낮게 나타났고, feed 수분함량 19%, 21%, screw 속도 300 및 400 rpm에서는 V 도형의 특징을 나타냈다. 쌀 스낵의 내부 단면구조는 feed 수분함량이 많을수록, screw 속도가 낮을수록 기공의 생성이 잘 되지 않았고 세포벽이 두껍게 나타났다.

• 한국축산식품학회지
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• 제35권6호
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• 한국식품조리과학회지
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• 제18권5호
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• 한국축산식품학회지
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• 제38권5호
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• 한국식품과학회지
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• 제25권2호
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• pp.98-104
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• 1993

사과, 오렌지, 포도, 파인애플 등의 과즙을 첨가하여 제조한 고추장의 경우 과즙으로부터 유래된 유기산 등에 의하여 적정산도가 높아지거나 pH의 저하를 가져왔는데 파인애플 처리구가 가장 효과적이었다. 3개월 숙성된 고추장의 유기산, 유리당도 10개월 후에는 미생물 등에 의해 이용되어 맛과 향이 다소 소실되는 경향이 있었다. 포도첨가 고추장의 경우 안토시아닌 계통의 색소로 인하여 색도 변화가 뚜렷하게 나타났으며 Hunter a-value와 선호도 결과는 비슷한 양상을 보여주었다. 맛, 향기, 색깔 등의 관능검사에서도 파인애플이 첨가된 고추장의 선호도가 다른 과즙이 첨가되거나 대조구에 비하여 선호도가 높은 것으로 나타났다.

• 대한원격탐사학회지
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• 제29권6호
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• pp.601-610
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• 2013

As a standard water clarity variable, the vertical underwater visibility, called Secchi depth, is estimated with ocean color satellite data. In the present study, Moderate Resolvtion Imaging Spectradiometer (MODIS) data are used to measure the Secchi depth which is a useful indicator of ocean transparency for estimating the water quality and productivity. To estimate the Secchi depth $Z_v$, the empirical regression model is developed based on the satellite optical data and in-situ data. In the previous study, a semi-analytical algorithm for estimating $Z_v$ was developed and validated for Case 1 and 2 waters in both coastal and oceanic waters using extensive sets of satellite and in-situ data. The algorithm uses the vertical diffuse attenuation coefficient, $K_d$($m^{-1}$) and the beam attenuation coefficient, c($m^{-1}$) obtained from satellite ocean color data to estimate $Z_v$. In this study, the semi-analytical algorithm is validated using temporal MODIS data and in-situ data over the Yellow, Southern and East Seas including Case 1 and 2 waters. Using total 156 matching data, MODIS $Z_v$ data showed about 3.6m RMSE value and 1.7m bias value. The $Z_v$ values of the East Sea and Southern Sea showed higher RMSE than the Yellow Sea. Although the semi-analytical algorithm used the fixed coupling constant (= 6.0) transformed from Inherent Optical Properties (IOP) and Apparent Optical Properties (AOP) to Secchi depth, various coupling constants are needed for different sea types and water depth for the optimum estimation of $Z_v$.

• Current Research on Agriculture and Life Sciences
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• 제30권1호
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• pp.51-59
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• 2012

Fresh oyster mushrooms (Pleurotus ostreatus) were gamma-irradiated at 0, 1, 2, and 3 kGy. The effects on various quality attributes were determined during storage at $5{\pm}1^{\circ}C$. Color changes were more prominent in the cap region than the stem part. At the start of storage increase of Hunter's L-value (lightness) was observed in the caps of 2 and 3 kGy-irradiated samples. The L-value was higher in the all irradiated samples during storage. The trend was different in the case of stem region, where L-value decreased upon irradiation, but remained high throughout storage. The ${\alpha}$-value declined, whereas the b-value increased following irradiation. Irradiation showed a dose-dependent effect on the firmness, which was clearer during storage, but the samples irradiated at 1 kGy maintained an overall better texture than other irradiated samples. The weight loss was also higher in the all irradiated samples during storage. The samples irradiated at 1 kGy showed good physical appearance without any fungal attack at the end of storage; however color change in cap region was quite apparent. The ultra-structural drastic effect of irradiation was understandable using scanning electron microscopy. E-nose analysis demonstrated a clear change in the volatile profiles of all irradiated samples. Although the effect of irradiation on quality characteristics was quite clear but the all irradiated samples were free from fungal attack that was observed in the case of control sample.

• 센서학회지
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• 제24권2호
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• pp.113-118
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• 2015

Intravenous (IV) infusion set is one of the most common treatment methods applied to hospitalized patients. However, it is necessary to check the injection of IV solution in order to prevent patients from any possible medical injuries. In this paper, using the optical sensors to detect exhaustion of IV solution was proposed. The optical sensor is coplanar structure composed of LED and photodiode which is installed according to focal distance of the lens. These two elements detect exhaustion of IV solution at the desired point conveniently. Through the results of experiments using various wavelength of LED (R.G.B), the blue LED was selected to the optimum light source. The suggested optical sensor can detect exhaustion of IV solution by the differences in the amount of light which is caused by properties such as total reflection, refractive index and scattering. From the implementation, the detector is applicable to both containers of IV solution, glass bottle and plastic pack. And also the result shows apparent differences according to existence of IV solution even if the IV solution color and illumination were changed.

• 한국축산식품학회지
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• 제42권2호
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

• 한국지리정보학회지
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• 제17권2호
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• pp.121-135
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• 2014

최근 픽셀기반분류보다 더 많은 정보를 이용할 수 있는 객체기반에 대한 연구가 활발히 진행 중이다. 따라서, 본 연구는 인제군 Demilitarized Zone(DMZ)지역 일원을 대상으로 객체기반 분류기법을 이용한 토지피복분류를 실시하였다. 분류항목은 환경부 기준의 대분류 항목 7개, 중분류 항목 13개로 선정하였고, 사용된 인자는 분광 값의 평균과 표준편차, Grey Level Co-occurrence Matrix(GLCM)의 Homogeneity를 사용하여 감독분류방법 중 최근린기법을 이용하여 계층적 토지피복도를 구축하였다. 구축된 토지피복도를 이용하여 남방한계선으로부터의 거리와 Digital elevation model(DEM)을 통해 지형특성에 따른 분류항목 별 분포 특성을 분석하였다. 객체기반 분류를 위한 최적 가중치는 Scale 72, Shape 0.2. Color 0.8, Compactness 0.5, Smoothness 0.5로 선정하였고, 가중치 선정과정에서 Scale, Shape, Color가 가장 많은 영향을 주었다. 대분류 토지피복분류는 산림, 초지, 시가지의 순으로 각각 약 92%, 약 5%, 약 2%였으며, 중분류 토지피복분류는 활엽수림, 혼효림, 침엽수림의 순으로 각각 약 44%, 약 42%, 약 6% 순으로 분포하였다. 토지피복형태에 따른 분포특성을 보면, 남방한계선으로부터 2km이내의 지역에서 공공시설 지역과 도로의 이용이 높았으며, 남방한계선 6km이상의 지역에서는 논과 밭, 나지의 형태가 많았다. 산림은 표고 600m, 경사 $30^{\circ}$이상의 지역에서는 면적분포가 높았고, 농업지역과 나지, 초지는 표고 600m, 경사 $30^{\circ}$이하의 지역에서 면적분포가 높았다.