• 한국연초학회지
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• 제20권1호
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• pp.19-25
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• 1998

The bulk curing experiment to the improve the quality of flue-cured leaves were carried out to evaluate relationship between cyclic curing and conventional curing method. We studied the effect of the cyclic change of wet bulb temperature at the yellowing stage of flue curing on chemical properties of cured leaves. The wet bulb temperature was automatically controlled between preset high($38^{\circ}C$) and low point ($35^{\circ}C$) everyone hour cyclically during 12 hours after starting luring. As a result, the acceleration of the increase in the chemical properties of cured leaves were observed. As to the chemical properties, there was decreased in citric acid, increased in malic acid of the nonvolatile organic acids and all higher fatty acids content of leaves cured by this method compared with in that of conventional curing method, while a major chemical compounds in relation to aromatic essence of cigarette smoke in essential oil components of lured leaves was mostly higher in this method than those of conventional ones, and it was evaluated that there was decreased in CO, TPM, Tar, and $CO_2$ content of the cigarette smoke comparing to the conventional luring method.

• 한국축산식품학회지
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• 제37권6호
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• Design & Manufacturing
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• 제9권2호
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• pp.20-24
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• 2015

Recently, the light guide plate (LGP), a component of the BLU, becomes thinner and larger than ever. In industrial field, specialized injection molding technique is applied to mold the ultra-thin LGP such as a ultra-high speed injection molding. Usually very high melt temperature is used for low viscosity. High injection speed and melt temperature lead to yellowing of LGP. In the present paper a series of injection molding experiment was performed under various injection molding conditions. Yellow index, CIE xy, spectral transmittance of sample were measured using the UV-Visible spectrophotometer. Systematic decrease of spectral transmittance in UV-B range was found as the melt temperature was higher. Yellow index and CIE xy were became higher near the gate location in LGP. From the result of analysis of variance, the main factor to affect for yellow index was mold temperature and that for spectral transmittance(at 315 nm) was melt temperature.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1304-1309
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• 1999

The respiratory characteristics and quality attributes of mature green mume fruits as influenced by modified atmosphere packaging(MAP) conditions during storage at 25oC for 8 days were investigated. The quality attributes of mume fruits were evaluated in terms of fresh weight loss, physiological injury and yellowing. The packaging materials used for MAP were low density polyethylene(LDPE) films with various different thicknesses. Yellowing and fresh weight loss of mume fruits were noticeably reduced by the packaging treatments with LDPE A and B. The physiological injury of the fruits during storage was found to be more severe in LDPE C than others. For LDPE A and B, the oxygen and carbon dioxide contents within the packages of Mume fruits maintained at the levels of 2~3% and 7~8%, respectively. With respect to visual quality, MAP prolonged the shelf life of the fruits much longer compared with the unsealed control. From the experimental results, it is suggested that the LDPE films with the gas trans mission rates of about 2,100 O2 ml/m2.day.atm and 6,700 CO2 ml/m2.day.atm would be proper for MAP of mature green mume fruits during storage at ambient temperature.

• 한국작물학회지
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• 제32권2호
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• pp.130-136
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• 1987

공시품종인 Burley 21을 수확한 후 건조하고 무더운 시기에 처리하여 건조하우스의 환기시기, 환기량 및 달줄간격 등의 건조실관리에 따른 급건조방지 방법을 밝히고자 시험한 결과 요약하면 다음과 같다. 1. 건기에는 건조시 시종환기구에서 온도가 낮았고 급건엽발생도 제일 적었다. 2. 급건엽발생시기는 황변말부터 갈변말까지로 이 시기에 탈수를 지연시키는 것이 가장 중요하다. 3. 급건엽발생이 적을수록 품질 및 물리성이 양호하였다. 4. 측면을 1.5m로 충분히 환기시킨 구에서 급건엽발생이 가장 적었다. 5. 달줄간격을 좁힐수록 온도에는 크게 영향을 미치지 않았으나 온도는 높게 유지하여 급건엽발생을 크게 감소시켰다. 6. 급건엽의 내용성분은 충분히 분해가 일어나지 않았다.

• 보존과학회지
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• 제31권1호
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• pp.37-46
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• 2015

현재 토기 및 도자기를 보존처리 할 때 사용되고 있는 접착 복원제의 경우 크게 Epoxy계, Cellulose계, Cyanoacrylate계 등이 사용되고 있으나 재료에 따라 심한 수축으로 인한 재탈락, 황변 현상으로 인한 색상 변화, 사용시 도구와 손에 묻어나오는 불편한 작업성, 비가역성 등 다양한 문제점을 나타내고 있다. 본 연구에서는 도자기 복원용으로 사용되고 있는 Epoxy resin의 황변 현상과 비가역성의 문제점 해결을 목적으로 저황변, 가역성이 우수한 Urethane계 합성수지를 개발하였다. 개발된 Urethane resin의 접착력은 원액 2.07MPa로 기존 재료인 $EPO-TEK301^{(R)}$ 1.21MPa로 1.5배 이상의 우수한 물성을 지니고 있다. 가공성 측정 결과 Urethane resin(in Talc 50wt%)의 마모율이 1.09%로 기존 재료인 Quick $Wood^{(R)}$(1.02%)의 마모율 보다는 다소 높게 측정되었으며, EPO-$TEK301^{(R)}$(0.41%)와 $L30^{(R)}$ (0.39%)보다 는 2배 이상의 마모율을 보이고 있어 기존의 재료보다 쉽게 성형 과정이 이루어질 수 있는 장점을 지니고 있다. Urethane resin의 장점인 가역성 실험은 Acetone, Ethyl Alcohol 침적 후 12시간 경과 후 Urethane resin과 충전제인 Talc가 분말화 현상을 나타내며 100% 용해되었으며, 기존 Epoxy resin의 가역성이 0%인 것에 비해 매우 우수한 가역성을 지니고 있다. 내구성 평가를 위한 자외선 실험 결과 Urethane resin의 원액 기준 ${\Delta}E^*ab$ 색상 변화 값이 자외선 노출 전 후 2.76로 기존의 Epoxy resin보다 약 7~20배 정도 줄어 황변 현상으로 인한 이질감의 문제점을 최소화하였다.

• 한국의류산업학회지
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• 제5권5호
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• pp.529-538
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• 2003

Chitosan should be satisfied a certain Mw range for the final application, Low molecular weight chitosan(LMWC) can be acquired by depolymerizing high molecular weight starting chitosan. Using $H_2O_2$ in depolymerizing chitosan is very effective and reproducible in controlling Mw of resulting LMWC. However, $H_2O_2$ can break glycoside linkage of chitosan and oxidize some $-NH_2$ groups in chitosan. It has been reported that decrease in DA(degree of deacetylation) of LMWC prepared by $H_2O_2$. However, any quantitative data of decrease in DA has not been reported yet. In this study, DA of initial chitosan and DA of $H_2O_2$ treated chitosan were measured and the change in DA of chitosan upon $H_2O_2$ treatment were investigated. Change in DA was very different upon $H_2O_2$ treatment condition. LMWC also showed DA change upon time passage. Pre-swelling treatment of initial chitosan and low ratio of $H_2O_2$/chitosan prevented a decrease in DA significantly. Yellowing of LMWC was detected upon time passage, however, decrease in DA was minimal (around 1%).

• 한국연초학회지
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• 제20권1호
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• pp.26-32
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• 1998

This study was conducted to obtain the basic information on the burley tobacco (Nicotiana tabacum L.) curing methods. The effects of the three kinds of curing methods on the dry weight losses during curing, chemical contents and physical properties of cured leaves, and organoleptic and smoking qualities were observed. The dry weight losses during curing was the highest in the stalk curing, and the lowest in the conventional priming. The longer the curing periods was, the more the loss of dry weight. The percent of the excessive dried leaves was high and the price per kilogram was low in the conventional priming. The chemical contents and the physical properties of the cured leaves in the conventional priming were similar to those of yellowing or browning stage of curing. But, the chemical contents and the physical properties of the cured leaves in the stalk curing were comparable to those of the air curing. The smoking quality was the best in the stalk curing.

• 한국식품과학회지
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• 제23권2호
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• pp.133-140
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• 1991

잎상추(Lactuca sativa L.) 저장 중 재배적요인(품종 및 재배시기) 및 저장요인(저온 및 high-density polyethylene film 포장)이 저장수명 및 품질에 미치는 영향을 구명하기 위하여 생체중량 감소, 외관품위, 황화, 클로로필 및 카로티노이드 함량, 비타민 C 및 nitrate 함량을 조사하였다. 생체중량 감소 및 외관품위의 열화는 포장처리에 의해, 그리고 $4{\sim}5^{\circ}C$ 보다는 $0{\sim}1^{\circ}C$가 더 억제 되었다. 품종간 비교에서는 "적축면" 보다는 "청치마"에서, 그리고 재배시기별 비교에서는 가을재배 보다는 겨울재배에서 이들의 변화가 다소 지연되었다. 저장 중 잎상추의 황화현상은 카로티노이드 함량변화 보다는 주로 클로로필의 파괴 때문이었다. Vitamin C의 저장 전 함량은 "적축면" 보다는 "청치마"에서, 그리고 가을재배 보다는 겨울재배 시 많은 양을 함유하고 있었다. 저장 중 비타민 C는 저장 초기부터 전처리구에서 급격히 감소하였으나, $4{\sim}5^{\circ}C$에 비해 $0{\sim}1^{\circ}C$에서 감소가 다소 지연되었다. Nitrate의 경우는 저장 전 함량은 "적축면"은 3812.6 ppm을 함유하고 있었고, "청치마"는 2856.6 ppm을 함유하고 있었다. 저장 중 nitrate 함량변화는 $4{\sim}5^{\circ}C$에 비해 $0{\sim}1^{\circ}C$에서 다소 억제되었다.

• 한국토양비료학회지
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• 제45권6호
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• pp.925-927
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• 2012

산성화된 토양에서 생육하는 오이가 황백화 되면서 시드는 증상이 발생하여 현장에서 토양을 검사하여 진단하고 현장에서 토양 pH를 측정한 결과 4.2로 매우 낮은 강산성이었고, 실험실에서 분석한 결과 4.5로 나타났다. 토양을 풍건하여 토양 pH를 측정한 결과 4.5로 강산성이었다. 그래서 토양을 포화추출법으로 용액을 채취하여 분석한 결과 Al이 해리되어 나오고 있었고 식물체를 분석한 결과 Al이 고농도로 흡수되어 있었으며 질소와 Ca의 함량이 매우 낮았다. 현장에서 pH를 교정하기 위하여 소석회 포화액과 탄산칼슘을 처리한 결과 pH를 6.5로 조절할 수 있는 소석회 450 mL $plant^{-1}$를 처리한 주에서 어린 잎부터 정상적인 생육을 하였다. 이 결과로부터 강한 산성토양에서 나타난 오이의 황백화 증상은 Al이 해리되어 식물체로 과잉 흡수되고 이로 인하여 질소와 칼슘의 부족으로 야기된 것으로 나타났다.