• 펄프종이기술
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• 제42권1호
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• pp.54-63
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• 2010

Recently, as the function of largest supplier of biomass for "low carbon green growth", the necessity for systematic management of afforestation areas is emphasizing. The forestation of seedling, besides the afforestation cost itself, is required some additional follow-up management costs, like mowing and fertilizing of forestation area, and removal of bindweed. The mulching mat for afforestation seedlings is available for rooting of little seedlings as well as initial forestation expenses. Mulching technique is also used to control soil temperature and moisture by covering the surface of ground. In this study, the paper based-mulching film coated with biodegradable polymer and functional additive was specially produced using laboratory bar coater, and analyzed for its degradable behavior. Coating colors were prepared by dissolving PE (polyester) 80 % and PLA(polylactic acid) 20 % in chloroform and finally applied to handsheet prepared by preceding study conditions. Base paper and polymer-coated paper were artificially aged by 2 kinds of degradation methods, which are soil degradation by microorganism and light degradation by 257 nm UV wavelengths. Strength property, oxidation index and morphological property were evaluated by reduction rates of tensile strength, FTIR spectra ratio of carboxyl and carbonyl group and SEM micrograph. As these results, polymer coated-paper was superior to base paper in degradation behaviors, having results with lower reduction rate of strength properties.

• 한국식품영양학회지
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• 제23권2호
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• pp.147-153
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• 2010

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

• 한국식품저장유통학회지
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• 제23권5호
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• pp.746-752
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• 2016

본 연구는 국내원맥 중 백중밀 및 조경밀의 성상별 분류를 한 후 정립, 피해립, 이물 중 밀막대 및 밀껍질에서의 함수율 약 9~30%(w.b.) 범위내에서의 천립중, 기하학적 특성 및 기류적인 특징 중 종말속도를 분석하여 함수율간의 상관관계를 구명함으로써 국내밀의 체계적인 수확 후 관리 중 정선, 선별, 운반, 저장 및 도정가공 공정에서의 설계공정 및 기초자료로 활용하고자 연구하였다. 백중밀 및 조경밀의 성상별로 측정된 기하학적 특성 중 장축길이, 단축길이의 값은 백중(정립: 6.57, 3.24 mm, 피해립: 6.16, 2.93 mm), 조경(정립: 6.74, 3.30 mm, 피해립: 6.36, 3.10 mm), 밀막대(21.18, 2.23 mm) 및 밀껍질(19.34, 5.95 mm)로 각각 측정되었다. 함수율에 따른(9.7~29.6%, w.b.) 천립중 및 성상별 종말속도의 값은 함수율이 증가할수록 서서히 증가하였으며, 측정된 천립중은 백중(32.26~41.51 g) 및 조경(45.30~ 63.07 g)로 조경밀이 현저하게 크게 측정되었다. 성상별로 본 종말속도의 범위값은 백중밀 및 조경밀 정립(5.46~7.13, 7.48~8.60 m/sec), 피해립(5.91~7.00, 6.48~7.75 m/sec), 밀막대(2.92~4.07, 3.74~5.22 m/sec), 밀껍질(1.07~1.85, 2.02~2.33 m/sec)로 각각 측정되었다. 백중 및 조경밀의 이물 (밀막대 및 밀껍질)의 종말속도 범위는 밀막대(2.92~5.22 m/sec), 밀껍질(1.07~2.33 m/sec)로 측정되어 이물의 최대값인 5.22 m/sec이하에서는 밀막대 및 밀껍질 선별 및 분리될 것으로 사료된다. 이로써 함수율에 따른 우리밀의 공기역학적 특징 중 종말속도를 측정함으로써 우리밀에 적합한 건조저장시설 및 수확후 관리모델 개발에 도움이 될 것으로 판단된다.

• 펄프종이기술
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• 제38권1호통권113호
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• pp.54-61
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• 2006

Basically corrugated board is composed of three layers of different basis weight and stock composition. Warp is well-known for one of the most important problems of corrugated board production. Warp is caused by difference of hygro-expansibility of linears between top and bottom. This research was performed to evaluate the effect of paper properties on the warp of corrugated board. To evaluate warp, dynamic expansion properties of paper was tested using DPM(dynamic penetration measuring system). The effects of sizing, stock composition and wet-pressing on dynamic expansion properties were also evaluated. Commercial base papers showed different dynamic expansion property depending on stock composition and papermaking operation. Sizing treatment decreased and wet-pressing increased the amount of dynamic expansion. To reduce warp of corrugated board, management of dynamic expansion of base papers should be controlled by manipulating moisture, heat and tension, using a variety of adjustments available on the corrugator.

• 한국식품영양학회지
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• 제26권3호
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

• 동아시아식생활학회지
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• 제21권6호
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• 한국식품영양학회지
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• 제26권2호
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• pp.184-191
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• 2013

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

• 한국조리학회지
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• 제21권4호
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• pp.131-144
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• 2015

고춧가루를 첨가하여 토마토소스를 제조한 후, 품질특성을 조사한 결과는 다음과 같다. 수분은 고춧가루의 첨가량이 증가함에 따라 감소하였으며, 조단백, 조지방, 조회분, 탄수화물은 증가하였다. pH는 고춧가루 첨가량이 증가함에 따라 감소하였으며, 이는 유기산 감소에 의한 것으로 판단된다. 색도의 경우 L값, a값은 감소하였으며, b값은 증가하였다. Lycopene과 ${\beta}$-carotene은 고춧가루가 첨가됨에 따라 높아졌는데, 토마토뿐 아니라, 고춧가루의 적색도에서 카로티노이드계 색소를 포함하고 있으며, 이에 따라 높아진 것으로 판단된다. 총 폴리페놀과 총 플라보노이드, DPPH radical 소거능 또한, 첨가량이 증가함에 따라 높았으며, 고춧가루가 가지는 항산화물질에 의한 것으로 보여진다. 고춧가루를 첨가한 토마토소스의 저장 기간에 따른 총 균수의 변화를 측정한 결과, 총 균수는 모든 시료에서 대부분 기간이 증가함에 따라 증가하였다. 고춧가루를 첨가하지 않은 con에 비해 3% 첨가한 TC3와 5% 첨가한 TC5 시료는 15일까지 3,500 cfu/g, 1,200 cfu/g 수준으로 다른 시료들에 비하여 상대적으로 안정적인 형태를 보였으며, 이후 20일, 25일, 30일까지 총 세균수는 급증함을 알 수 있었다. 이는 고춧가루의 첨가량이 높을수록 미생물의 생육을 억제하는 데 긍정적인 역할을 하는 것으로 판단된다. 특성차이 검사에서 표면의 매끄러움 정도는 첨가량이 높아짐에 따라 낮은 강도를 보였으며, 입자감에서는 높은 강도를 보였는데, 고춧가루가 토마토 수분을 흡수하게 되면서 소스의 농도가 높아진 것에 따른 것으로 판단된다. 소스만 기호도 측정한 결과, 모든 항목에서 고춧가루 2% 첨가한 TC2가 높은 기호도를 보였으나, 파스타면과 함께 측정한 결과, 3% 첨가한 TC3에서 가장 높은 기호도를 보였다. 고춧가루 첨가한 토마토소스 제조 시 고춧가루의 첨가량은 3%가 가장 적합한 것으로 사료되며, 고춧가루를 첨가시킨 매운 맛의 토마토소스는 토마토 가공 제품으로서 경쟁력이 있을 것으로 보여진다.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• 한국식품조리과학회지
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• 제24권6호
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.