• 한국식품조리과학회지
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• 제8권3호
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• pp.233-239
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• 1992

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in panicle size of rice flour. The water contents of rice f1ours and Packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples of P, whereas coarser f1ours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas mat of C increased as the particle became coarser. L value of C was higher than that of P in me same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas mat in C increased as the particle became finer. According to me sensory evaluation, the appearance of C was more acceptable man that of P, whereas the texture of P was more acceptable than mat of C. There were no significant differences in overall quality among P and c and Packsulgis made by 60, 100 mesh rice f1our had higher acceptability than others.

• 한국축산식품학회지
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• 제31권2호
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• pp.232-240
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• 2011

본 연구는 한국인이 선호하는 신규 자연 치즈 개발에 목적을 두고 수리미를 이용하여 한국인에게는 비교적 온화한 치즈인 아펜젤러 치즈(Appenzeller cheese)를 제조하되 선행실험을 통해 얻은 적정 첨가량인 1.0%의 수리미 첨가가 이 치즈의 전반적인 품질 변화와 소비자 기호도, 조직도, 색도의 변화에 미치는 영향을 조사하였다. 본 연구의 치즈단백질 분해도는 숙성기간이 경과함에 따라 대조구와 첨가구에서 모두 증가함을 확인할 수 있었고 수리미 첨가 치즈에서 유의적으로 다소 높게 나타났다. 일반성분은 수리미 첨가구가 조지방 함량과 수분 함량이 높게 나타났으나, 유의적 차이는 크지 않았다. 이상의 결과를 종합하면 수리미 1.0%의 첨가가 치즈 제조상의 특성이나 품질변화에는 큰 영향을 미치지 않고 제품상의 유리한 요소들이 많음이 검토되었다. 다만 수리미 첨가로 치즈의 숙성이 촉진되었고 이로 인한 제품에서의 다소의 쓴맛이 나타났으나, 숙성기간을 1-2개월로 단축함으로써 신세대와 웰빙 추구 소비자를 위한 새로운 개념의 어육 수리미 치즈의 제품 개발이 가능할 것으로 기대되었다.

• 동아시아식생활학회지
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• 제24권6호
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.

• Journal of the Korean Wood Science and Technology
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• 제36권2호
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• pp.39-45
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• 2008

Formaldehyde and volatile organic compounds (VOCs) are emitted from wood-based panels that have been made using wood particles, wood fiber, wood chips, formaldehyde-based resins and so on. In this study, we examined formaldehyde and total VOCs (TVOC) emission behaviors for plywood overlaid with water-soluble phenolic resin impregnated linerboard (PL), and two kinds of surface materials (decorative veneer and pre-impregnated finishing foil) that were adhered onto the PL that named DPL and PPL. EVA (ethyl vinyl acetate) was used to overlay the decorative veneer and pre-impregnated finishing foil on the plywood with water-soluble phenolic resin impregnated linerboard by a hot press instrument. The debonding test and accelerated aging test were conducted to assess their mechanical properties. Formaldehyde and TVOC emission concentrations were measured using the FLEC method and a VOC Analyzer, respectively. The debonding test results of PL, DPL and PPL were 1.2, 1.5, and $0.5N/mm^2$, respectively. The surface appearance of the samples were not changed after the accelerated aging test. The PL and DPL exhibited reduced formaldehyde and TVOC emission levels, respectively. In the case of PPL, the VOC value was relatively higher than those of PL and DPL.

• 한국식품조리과학회지
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• 제25권6호
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• pp.650-654
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• 2009

The quality characteristics of soybean Dasik with Letinus edodes powder was studied as follows. In general compositions, the moisture content was increased with increase of the amount of the Letinus edodes powder added, The content of crude protein was significantly increased (p<0.05) with increase of the added poweder amount, while the crude fat content was decreased significantly (p<0.05). In textural properties, with increase of the amount of the Letinus edodes powder added, the hardness, the gumminess and the chewiness showed a tendency to be increased significantly, whereas the springiness and the cohesiveness were going to be significantly decreased (p<0.05). In chromacity, with increase of the amount of the Letinus edodes powder added, the value L of lightness was much decreased, showing a significant difference (p<0.05), while the value a of redness and the b of yellowness were significantly high (p<0.001). In sensory acceptability, the appearance, the texture and the softness showed the highest points at the samples with no Letinus edodes powder added, but the taste recorded the top point at the treatment with 40% of the Letinus edodes powder added. From the results said above, a good synergistic effect on health and taste could be expected in point of nutrition and sensory acceptability by using Letinus edodes as a food ingredient. In addition, the possibility to commercialize items like soybean Dasik with Letinus edodes powder was confirmed. Therefore, the research and development of new product using Letinus edodes should be more activated from now on.

• 한국식품조리과학회지
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• 제26권4호
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• 한국식품조리과학회지
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• 제24권1호
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• 보존과학회지
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• 제31권2호
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• pp.115-123
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• 2015

본 연구는 옻과 아교를 배합한 천연 접착제의 투명성을 높이기 위해 옻에서 추출한 우루시올과 아교를 배합하여 천연 접착제를 제조하고 물성 및 접착특성을 파악하였다. 우루시올과 아교를 배합한 천연 접착제는 아교의 배합비율이 증가할수록 아교 단백질과 관련된 N-H 피크들이 생성되고 강도가 증가하는데 반해 우루시올의 메틸렌 결합과 연관된 C-H 피크는 줄어들어 아교의 IR spectra와 유사해지는 경향을 나타냈다. 배합에서 아교의 비율이 증가할수록 색이 밝고 투명해지며 경화 과정 중에도 검게 산화하지 않아 투명성을 높이는 동시에 하루 이내에 건조하며 옻과 아교를 배합한 천연 접착제의 특성은 유지하였다. 배합비율에 따라 Cemedine C부터 에폭시 수지까지 다양한 범위의 점도와 접착 강도를 나타내며 그 중 토기를 피착재로 한 실험에서 우루시올과 아교를 6:4로 배합한 시료가 밝고 투명한 색을 가지는 동시에 Araldite AY103-1/HY956과 유사한 강도를 보여 토기 유물에 적용 가능한 천연 접착제로서의 가능성이 기대된다.

• 한국유체기계학회 논문집
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• 제15권5호
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• pp.60-66
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• 2012

One of commonly physical phenomena encountered in pump sump systems in which its significant influence to the hydraulic performance of pump system plays an important role in the field of fluid engineering, is the appearance of free surface and submerged vortices. In this paper, a study of the vortices behavior and their formative mechanism of asymmetry is considered in this paper by using numerical approach. The Reynolds-Averaged Navier-Stokes (RANS) equations and k-omega Shear Stress Transport turbulence model used to describe the properties of turbulent flows, in company with VOF multiphase model, are implemented by Fluent code with multi-block structured grid system. In the numerical simulation, the calculated elevation of air-water interface and vortex core contours are used to classify visually surface vortices as well as submerged vortices. It is shown that the free surface vortex is identified by the concavity of liquid region from the free surface and swirling flow at that own plane. To investigate the distinctive behavior of these vortices corresponding to each given flow rate at the same water level, some numerical testing of them are considered here in such a manner that the flow pattern of surface vortex are obtained similarly to the obtained results from experiment. Furthermore, the influence due to the change of grid refinement and the variation of depth of the concavity are also considered in this paper. From that, these influential factors will be implemented to design a good pump sump with higher performance in the future.

• 한국식품영양과학회지
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• 제34권3호
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• pp.403-407
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• 2005

구기자의 기능성을 지닌 케이크의 제조를 위해서 밀가루의 4%, 0%, 12%, 16%, 20%를 구기자 분말로 대체한 후에, 케이크의 물리적, 관능적 특성을 조사하였다. 또한 저장기간 동안의 케이크의 경도와 수분함량의 변화를 측정하여, 케이크의 품질변화에 미치는 영향을 검토하였다. 구기자 함량이 12%, 16%, 20%인 반죽의 비중은 유의성 있게 감소하였지만, 케이크의 비 체적은 20% 첨가구를 제외하고는 차이를 나타내지 않았다. 껍질색은 구기자의 첨가량이 증가함에 따라 갈색이 진해지괴 어두워졌으며, 내부색은 첨가량이 증가함에 따라 어둡고 주황색이 진해졌다. 구기자를 4%, 8% 함유한 케이크는 촉촉함과 부드러움성, 기호도에서 대조구와 차이가 없는 것으로 평가되어 케이크에 대한 구기자 분말의 최적 대체비율은 4-8%로 나타났다.