• 농업과학연구
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• 제47권1호
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• pp.29-41
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• 2020

Biodiesel is a clean energy resource that can replace diesel as fuel, which can be used without any structural changes to the engine. Vegetable oil accounts for 95 percent of the raw materials used to produce biodiesel. Thus, many problems can arise, such as rising prices of food resources and an imbalance between supply and demand. Most of the previous studies using waste cooking oil used waste cooking oil from a single material. However, the waste cooking oil that is actually collected is a mixture of various types of waste cooking oil. Therefore, in this study, biodiesel produced with mixed waste cooking oil was supplied to an agricultural single-cylinder diesel engine to assess its potential as an alternative fuel. Based on the results, the brake specific fuel consumption (BSFC) increased compared to diesel, and the axis power decreased to between 70 and 99% compared to the diesel. For emissions, NO_x and CO₂ were increased, but CO and HC were decreased by up to 1 to 7% and 16 to 48%, respectively, compared to diesel. The emission characteristics of the mixed waste cooking oil biodiesel used in this study were shown to be similar to those of conventional vegetable biodiesel, confirming its potential as a fuel for mixed waste cooking oil biodiesel.

• 한국식품과학회지
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• 제15권3호
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• pp.307-313
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• 1983

건조 두류의 시료로 선정한 대두와 동부의 cooking time을 단축시킬 수 있는 방법을 개발하기 위하여 대두와 동부를 몇가지 선정된 soaking 및 cooking 방법으로 처리하여 cooking time을 비교하고, 이런 처리가 제품의 품질에 미치는 영향을 조사한 결과는 다음과 같다. 1. Soaking방법중 대두를 3%SBC 용액에, 동부를 $0.5{\sim}1%SBC$ 용액에 침지한 후 $95{\sim}100^{\circ}C$의 물에서 cooking했을 때 cooking time은 각각 40 분과 10분이였다 이는 control에 비하여 80%의 cooking time 단축에 해당한다. 2. 대두의 cooking방법중 $121^{\circ}C$에서 steam cooking 하는 것이 cooking time 단축에 가장 효과적 이었고 (15분), 동부의 cooking시간은 1%SBC 용액에서 6분, $121^{\circ}C$ steam에서 5분이었다. 3. 최적 텍스쳐에 도달한 각 시료의 품질을 평가한 결과 전체적인 선호도에서 $121^{\circ}C$에서 steam cooking 한 젓이 제일 좋았고, 염용액에서 침지한 시료는 control과 대등했으며, 염용액에서 cooking 한 것은 control 보다 좋지 않았다. 4. 위 결과를 종합해 볼 때 두류를 단 시간에 cooking할 수 있는 방법으로 대두는 가압 steam cooking $(121^{\circ}C)$ 또는 3%SBC 용액에서 침지하는 것이 효과적 이었으며, 동부의 경우 $0.5{\sim}1%SBC$ 용액에 침지 또는 가압 steam cooking$(121^{\circ}C)$ 하는 것이 효과적이다.

• 한국분무공학회지
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• 제18권4호
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• pp.182-187
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• 2013

This study was performed to investigate the effect of biodiesel derived from waste cooking oil on the spray behavior and macroscopic spray characteristics. To analyze quantitative characteristics of test fuels, injection quantity was measured at various injection pressures and the spray images of injected fuels in the pressurized chamber were obtained by using a high speed camera and image analysis system. Based on the measured spray images, the spray tip penetration and spray cone angle were investigated at various energizing timings and injection pressures. In this work, the experimental results showed that the injection quantity of waste cooking biodiesel indicated the higher quantities than diesel at high injection pressure. As the injection pressure was increased, the spray tip penetrations of biodiesel were higher value than diesel. The difference of penetration between biodiesel and conventional diesel fuel was reduced in accordance with the increase of injection pressure. Also, the spray angles of diesel were larger than that of biodiesel because diesel fuel has lower viscosity than biodiesel. In addition, the spray evolution processes of biodiesel fuel at various injection pressures and the elapsed time after the injection were compared to the conventional diesel fuel.

• 동아시아식생활학회지
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• 제11권5호
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• pp.386-392
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• 2001

일반국수와 유청분말의 첨가량을 달리하여 제조한 국수의 조리 특성과 관능적 특성을 통하여 제면 적성을 비교한 결과는 다음과 같다. 조리면의 기계적인 텍스쳐 특성 중 유청분말 첨가량의 변화에 따라 차이를 보이는 것은 경도와 검성, 씹힘성이었다. 경도의 경우 1% 첨가한 것, 부착성과 응집성, 씹힘성의 경우 3%를 첨가한 것, 탄력성은 7%를 첨가한 것이 가장 좋았다. 조리면의 탄성은 유청분말의 첨가로 인해 약간 향상된 경향을 보였다. 유청분말 첨가 국수의 신장도와 신장력은 일반국수에 비해서 약간 나아진 경향을 보였으나 유청분말 첨가량의 변화에 따라 신장도는 크게 변화하지 않았으나 첨가물에 의해 조금씩 향상된다고 판단되었다. 신장력은 3% 유청국수가 가장 컸으며 1%, 5%, 7%를 첨가한 순으로 나타났다. 국수국물의 색도를 측정한 결과 유청분말 첨가 국수의 국물은 황색도 값에 따라 녹황색을 띄었다. 국수국물의 탁도는 일반국수 국물에 비해 유청 국수 국물이 조금 더 높아 혼탁한 것으로 나타났다. 조리후의 일반국수와 유청분말 첨가 국수의 부피증가율과 무게 증가율 및 함수율은 유청국수 중 5% 유청국수의 부피가 가장 많이 증가하였고 일반국수가 가장 적게 증가하였다. 관능검사에 의한 국수의 텍스쳐 특성치로 볼 때 유청분말을 첨가한 국수 중 외관과 색에서는 7%를 첨가한 것이 가장 높은 점수를 받았으며 식감과 기호도에서는 5% 첨가한 것이 점수가 높은 것으로 나타났다. 위에 조사한 항목들에 대한 결론은 유청분말의 함량을 달리하여 첨가했을 때 국수는 유청분말을 첨가하지 않았을 때의 국수보다 국수 품질에 있어서 텍스쳐 측정 결과 견고성, 부착성, 검성, 씹힘성, 탄력성 등 모든 항목에서 향상되었고 밀가루의 중량에 대한 첨가비율은 5%가 가장 적합한 것으로 나타났다. 또한 국수의 색은 연하고 밝아 기호도 조사에서 선호하는 색으로 나타났다. 앞으로 유청분말 국수에 대한 연구가 점진적으로 이루어져야 할 것이며 유청분말을 첨가하는 범위를 빵이나 케이크, 과자로 넓혀 나아갈 수 있는 자료가 될 것이다. 또한 유가공업계는 유청 또는 유청분말의 소비로 인해 경제적 잇점을 추구할 수 있을 것으로 사료된다.

• 한국식품과학회지
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• 제19권6호
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• pp.480-485
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• 1987

취반방법이 즉석쌀밥의 품질에 미치는 영향을 조사하기 위하여 상압취반, 가압취반, 열탕침지후 가압취반등 세가지 취반방법으로 즉석쌀밥을 제조하였다. 취반방법별 건조양상은 거의 차이가 없었으며 $95^{\circ}C$에서 열탕침지한 다음 가압취반하는 방법이 다른 취반방법보다 건조시간이 많이 소요되었다. $90^{\circ}C$에서 건조시작 후 20분이 경과된 다음부터는 감률건조기가 지속되었으며 2시간후 건조가 완결되었다. 즉석쌀밥의 복원속도는 $95^{\circ}C$에서 10분간 열탕침지하여 제조한 것이 가장 빨랐으며 열탕을 부어 실온에서 복원할 경우 7.5분후에 평형수분함량에 도달하였다. 즉석쌀밥의 관능적 품질특성 및 텍스쳐는 가압취반 또는 열탕침지후 가압취반하여 제조한 것이 일반쌀밥에 비하여 견고성이 낮고 끈기가 높았으며 상압에서 전기밥솥에 의하여 취반하여 제조한 것은 견고성이 높고 끈기가 낮았다. 한편 취반방법에 따른 미세구조의 차이를 형성된 air cell의 모양으로 판단할 수 있었다.

• Nutritional Sciences
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• 제3권2호
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• pp.66-70
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• 2000

The study was conducted to determine the nutiritional value of Masoor (Lens esculenta) in raw and cooked forms. Supplement value of various types of meat i.e. poultry, mutton and beef at 10, 15, and 20 percent levels for dite containing cooked Masoor was also assessed. Nutritional value of Masoor was determined by chemical analysis as well as through rat assay. Masoor contained an average of 23.18 percent protein and less than two percent fibre. Conventional method of cooking resulted in about 2 per cent increase in Masoor protein. Masoor had 0.83 percent of lysine and cooking destroyed 18 percent of it. Other amino acids in Masoor also showed losses on cooking. Protein efficiency ratio (PER) of diets containing raw Masoor was 1.49 and was reduced to 1.44 by cooking. Cooking of Masoor did not alter true digestibility (TD) percentage. However, net protein utilization (NPU) was improved from 44.60 in raw to 47.77 in cooked. Diets containing cooked Masoor and supplemented with different types of meat significantly improved PER (1.45 to 1.65), TD 76.03 to 87.84 percent and NPU 42.84 to 50.72 percent over non supplemented diets. 20 percent level of supplemented meat showed comparatively better results than other levels in case of improvement in PER, TD and NPU.

• 한국식품조리과학회지
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• 제10권4호
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• pp.351-356
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• 1994

Comparisions were made for cooking times, internal temperatures, thiamin contents and textural properties of various portion weights of egg mixture cooked in a microwave oven at high and/or low power levels and in a conventional double boiler. The mean internal temperatures of conventionally cooked egg mixtures were 76.4~80.7$^{\circ}C$. When cooking was made by steaming, the mean internal temperature were comparable among samples. With the microwave cooking, the range of mean temperature was 83.8~96.4$^{\circ}C$, and they were significantly higher than the conventionally cooked egg mixtures. The hardness determination was conducted using universal testing machine and a taste panel. Samples cooked with steam or with larger portion weight had softer texture than samples cooked by microwaves or smaller amount, respectively. Mean internal temperature was significantly(r=0.99, p<0.05) correlated with mechanical hardness determination. Statistical analyses indicated no significant difference in the thiamin content among various treatments.

• 한국미생물·생명공학회지
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• 제15권2호
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• pp.75-79
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• 1987

알코올 발효의 증자공정중에서 많은 에너지가 소요되므로 이를 줄이기 위한 방안으로서 저온증자법으로 Vietnam 산 cassava를 원료로 저온증자의 가능성을 고온증자와 비교 검토하였다. 알코올 발효에 당화 및 액화효소는 저온 및 고온증자에서 동일한 량을 사용하였으며 저온증자의 발효 mash중 소비된 glucose의 알코올 전환수율은 0.468g alcohol/gr. glucose로서 고온증자보다 좋은 결과를 보였다. 그러나 발효 불순물인 fusel oil은 고온증자의 0.48％보다 저온증자에서 0.64％로 다소 많았으나 증류과정에서 에너지소비 증가는 없었다.

• 한국식품조리과학회지
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• 제10권4호
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• pp.357-362
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• 1994

Beef loaves(5${\times}5{\times}$5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.