• 한국식품과학회지
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• 제39권5호
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• pp.584-587
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• 2007

치환도를 달리한 하이드록시프로필화 쌀전분의 동적 레올로지 특성이 소변형 진동측정방법(small-deformation oscillatory measurement)에 의해 관찰되었다. Aging 전 $4^{\circ}C$에서 측정된 저장탄성률 G#과 손실탄성률 G"의 값은 치환도(0.030-0.118)가 증가함에 따라 증가하였으며, 반면에 tan ${\delta}5(G"/G#)$는 감소하였다 $4^{\circ}C$에서 10시간 aging하는 동안 하이드록시프로필화 쌀전분의 G#값은 초기 단계에서 급속히 증가한 다음 곧 바로 2시간이내에 안정기(plateau) 영역에 도달하였다. 그러나 천연전분(native starch)은 10시간 동안의 aging후에도 안정기 영역이 관측되지 않았다. 치환도의 증가는 하이드록시프로필화 쌀전분의 안정기 G#값의 감소를 초래하였다. Aging하는 동안의 구조전개 속도상수 K는 1차 kinetics식으로부터 얻어졌으며, 하이드록시프로필화 쌀전분의 K값은 높은 치환도에서 낮은 수치를 보여주었다.

• 한국산업융합학회 논문집
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• 제25권1호
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• 열처리공학회지
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• 제36권5호
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• pp.285-297
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• 2023

The effects of aging treatment sequence, specifically pre-aging and post-aging, on the microstructure and mechanical properties of Al-Zn-Mg-Cu aluminum alloys has been studied in comparison to symmetrically rolled specimens. In symmetrically rolled specimens, a straight-band precipitation distribution was observed, whereas asymmetrically rolled specimens exhibited a curved-band microstructure of fine precipitates. Notably, the asymmetrically rolled specimens displayed higher strengths. In the case of post-aging, the aging process occurred after rolling, and the dislocations generated during rolling acted as nucleation sites for precipitates during aging. This resulted in the formation of fine precipitates, contributing to improved mechanical properties compared to symmetric rolling. To enhance strength of the Al-Zn-Mg-Cu aluminum alloys, asymmetric rolling proves to be more effective than symmetric rolling, with post-aging showing greater efficacy than pre-aging.

• 열처리공학회지
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• 제31권3호
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• pp.91-96
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• 2018

Microstructural development of ferritic 11Cr-3.45W heat-resistance steel for ultra-supercritical power plant during creep and thermal aging was investigated using electron microscopy. The test samples were isothermally aged at $700^{\circ}C$ for up to 4000 hours and subjected to creep loading at $700^{\circ}C$ for predetermined periods of lifetime to prepare the damaged materials. In this structural material, a various secondary phases are the primary influence on mechanical properties of ferritic heat-resistance steel. The typical precipitates of $M_{23}C_6$, MX and $M_2X$ secondary phases had been analyzed through qualitative and quantitative manner. Coarsening of precipitates and increase of lath width were observed during creep and thermal aging. This phenomenon was remarkable for creep process compared with isothermal aging process.

• 산업식품공학
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• 제13권2호
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• pp.110-116
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• 2009

고추장의 품질 및 기호성을 향상시키기 위하여 기능성 부재료인 딸기 퓌레를 첨가하여 고추장을 제조한 후 숙성기간동안 품질특성 변화를 조사하였다. pH는 숙성초기 감소하는 경향을 나타내다가 숙성 60일부터 증가하는 경향을 보였으며, 적정산도는 숙성초기 증가하다가 60일 이후 급격히 감소하는 경향을 나타내었다. 고추장의 수분함량은 숙성기간이 경과함에 따라 증가하였으며 딸기 퓌레의 함량이 높을수록 수분함량이 높은 것으로 나타났다. 한편 수분활성도는 숙성 60일째까지 지속적으로 감소하다 이후 다소 증가하였다. 아미노태 질소의 함량은 숙성기간 중 지속적으로 증가한 반면 식염의 함량은 지속적으로 감소하였다. 색지표인 L$^{*}$, a$^{*}$, b$^{*}$값은 일부 b$^{*}$값을 제외하고 전반적으로 숙성기간 중 증가하는 경향을 나타내었다. 효모는 담금 직후부터 숙성 30일까지 1.2-4.9${\times}10^{6}$CFU/g에서 1.6-5.1${\times}10^{6}$ CFU/g으로 거의 변화가 없었으나 숙성 30일부터 60일까지 서서히 증가하여 숙성90일째 1.1-5.9${\times}10^{7}$ CFU/g으로 급격히 증가하였다. 처리군별로 살펴보면 마찬가지로 숙성초기에는 큰 차이가 없었으나 발효가 진행됨에 따라 딸기 퓌레를 첨가하지 않은 대조군의 효모수가 가장 많은 것으로 나타나 딸기 퓌레의 첨가가 고추장의 숙성 중 물리화학적 품질특성뿐만 아니라 미생물 생육에도 영향을 미치는 것으로 나타났다.

• 한국주조공학회지
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• 제28권5호
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• pp.221-225
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• 2008

The structural and hardness variations of Mg-5Sn-(1,2,3) Ca (wt%) alloys have been investigated during various aging heat treatments followed by solution heat treatment at $500^{\circ}C$ for 24 hrs. Maximum hardness of Hv61 has been obtained for Mg-5Sn-3Ca alloys, when the aging treatment was performed at $200^{\circ}C$ for 24 hrs. The microstructures were critically changed when the content of Ca was more than 1wt%, since CaMgSn and $Mg_{2}Ca$ phases were mainly precipitated during aging treatments. The hardness variations with structural evolutions are discussed with respect to the aging temperatures and times.

• 한국식품조리과학회지
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• 제12권4호
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• BMB Reports
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• 제52권10호
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• pp.577-588
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• 2019

DNA methylation at CpG sites is an essential epigenetic mark that regulates gene expression during mammalian development and diseases. Methylome refers to the entire set of methylation modifications present in the whole genome. Over the last several years, an increasing number of reports on brain DNA methylome reported the association between aberrant methylation and the abnormalities in the expression of critical genes known to have critical roles during aging and neurodegenerative diseases. Consequently, the role of methylation in understanding neurodegenerative diseases has been under focus. This review outlines the current knowledge of the human brain DNA methylomes during aging and neurodegenerative diseases. We describe the differentially methylated genes from fetal stage to old age and their biological functions. Additionally, we summarize the key aspects and methylated genes identified from brain methylome studies on neurodegenerative diseases. The brain methylome studies could provide a basis for studying the functional aspects of neurodegenerative diseases.

• 한국축산식품학회지
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• 제42권6호
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• pp.953-967
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• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• 폴리머
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• 제27권3호
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• pp.249-254
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• 2003

가교 폴리에틸렌을 열을 가하여 노화시킨 후 구조 및 물성의 변화를 조사하였다. 가교 폴리에틸렌의 열적 산화 반응으로 카보닐 그룹이 형성됨을 X-선 광전자 분광법과 근적외선 분광법을 이용하여 확인하였다. 노화 시간이 길어질수록 1715 nm에서 관찰되는 카보닐 피이크가 정량적으로 증가하는 것을 근적외선 분광법을 이용하여 관찰하였다. 열화 시간에 따른 흡수 피이크의 선형적인 관계로부터 근적외선 분광법이 고분자 재료의 열화 과정을 감시하는데 적합한 방법임을 확인할 수 있었다. 또한 노화에 의한 가교 결합의 발생과 그에 따른 물리적 성질의 변화를 TMA, 응력-변형 시험, 쇼어 경도 측정 방법을 이용하여 관찰하였다. 노화가 진행됨에 따라 유리 전이 온도가 110에서 132$^{\circ}C$로 증가함을 관찰하였으며, 인장률은 265에서 110%로 점차 감소하고 쇼어 D 경도는 32에서 50으로 크게 증가하는 것을 관찰할 수 있었다.