• 산업식품공학
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• 제23권3호
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• pp.186-192
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• 2019

본 연구는 팽화스낵에 기능성 및 영양적으로 뛰어난 인삼의 활용도를 높이고자 각 조건별로 팽화스낵을 제조해 품질특성을 조사하였다. 수분함량(1, 4, 7, 10%)을 달리하여 pellet을 제조하고, 백미와 혼합한 뒤 팽화온도(180-220℃)를 달리하여 스낵을 제조하였다. 팽화스낵 제조 시, pellet의 수분함량과 팽화온도가 낮을수록 팽화가 잘 일어나지 않아 딱딱한 질감과 온전하지 않은 모양으로 제조되었다. 색도에서는 pellet의 수분함량과 팽화온도가 높을수록 명도, 적색도, 비체적은 증가하는 경향을 나타내었지만, 조직감에서는 감소하였다. 이에 따라 인삼을 이용한 팽화스낵 제조 시에는 적절한 수분함량과 팽화온도가 필요할 것으로 생각된다.

• 한국농공학회지
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• 제20권4호
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• pp.4805-4811
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• 1978

This paper deals with the correlations between the results of the physical property tests and the mechanical property tests for estimating the mechanical indexes by the physical property test results. The soil samples were taken at changweon area, Gyeon-gsangnam-do, where the structures would be placed on the alluvial clay foundation. The outcomes of the study are as follows: 1. Judging from casagrande's plasticity chart, it is considered that the almost all soil samples belong to inorganic silty clay with medium plasticity (clay 14∼62%, silt 36∼73%, sand 1∼29%). The specific gravities are between 2.61 and 2.72, the wet unit weights 1.53g/㎤ and 1.93g/㎤, the liquid limits 28% and 51%, the plastic limits 15% and 31%, the plastic indexes 7% and 27%, the natural moisture contents 33% and 64%. 2. The unconfined compression strengths are between 0.07kg/$\textrm{cm}^2$ and 0.77kg/$\textrm{cm}^2$, the cohesions 0.04kg/$\textrm{cm}^2$ and 0.37kg/$\textrm{cm}^2$, the internal friction angles 0$^{\circ}$ and 9$^{\circ}$. 3. The consolidation tests show that the initial void ratios are between 0.68 and 1.68, the precompression loads 0.27kg/$\textrm{cm}^2$ and 1.15kg/$\textrm{cm}^2$, the compression indexes 0.12 and 0.59. 4. The correlations between the results of the physical property tests and the mechanical property tests for the soil samples are presented as follows: rt=0.011 (203-wn), Cc=0.025 (LL-27.2), Cc=0.46 (e0-0.58), Cc=0.013 (wn-23.2), C=0.021+qu/2.08, qu=2.268rt-3.635

• 공업화학
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• 제26권1호
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• pp.23-28
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• 2015

옻나무에서 추출한 우루시올은 우수한 열안정상과 항균성을 나타내며, 이러한 특성을 기능성 패키징에 응용하기 위하여 폴리우루시올(YPUOH) 분말을 제조하였다. 제조한 YPUOH 분말과 저밀도 폴리에틸렌(LDPE)을 twin screw extruder system을 이용하여 다른 세 가지 조성의 LDPE/YPUOH 복합필름을 제조하였다. 기능성 패키징 소재로서의 응용 가능성을 알아보기 위하여 LDPE/YPUOH 복합필름에 대한 모폴로지, 열적 특성, 항균 특성, 배리어 특성을 조사하였다. LDPE와 YPUOH의 상호작용은 약하지만, 잘 분산된 복합필름 제조가 가능하였으며, YPUOH의 도입에 따라 열안정성은 증가하였다. YPUOH 분말의 우수한 항균특성은 제조한 LDPE/YPUOH의 복합필름에서도 E. coli에 대하여 99.9%의 우수한 항균활성(R)을 확인할 수 있었다. 또한, LDPE/YPUOH 복합필름의 수분에 대한 배리어 특성은 YPUOH의 함량이 증가함에 따라 향상되었으며, 이는 YPUOH가 수분에 대한 배리어성 필러로서 작용하며, 또한 복합필름의 표면 특성을 소수성으로 변화시켜주는 것에 기인한다. 저함량의 YPUOH 도입에 따른 LDPE의 내열성, 항균 특성, 수분에 대한 배리어 특성의 향상은 옻 추출물로 제조한 YPUOH가 패키징 소재의 기능성 필러로서 응용 가능성이 높다는 것을 의미한다.

• 한국도로학회논문집
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• 제17권4호
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• pp.53-61
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• 2015

PURPOSES : The objective of this study is to evaluate the SDAR (solvent deasphaltene residue), which is obtained from the solvent deasphalting (SDA) process, as a pavement material. METHODS : The physical properties of the SDAR were evaluated based on its chemical composition, and asphalt mixtures with the SDAR were fabricated and used for the evaluation of mechanical properties. Firstly, the chemical composition of SARA (saturate, aromatic, resin and asphaltene) was analyzed using the TLC-FID (thin-layer chromatography-flame ionization detector). Moreover, the basic material properties of the asphalt binder with the SDAR were evaluated by the penetration test, softening point test, ductility test, and PG (performance grade) grade test. The rheological properties of the asphalt binder with the SDAR were evaluated by the dynamic shear modulus ($G^*$) obtained using the time-temperature superposition (TTS) principle. Secondly, the mechanical properties of the asphalt mixtures with the SDAR were evaluated. The compactibility was evaluated using the gyratory compacter. Moreover, the tensile strength ratio (TSR) was used for evaluating the moisture susceptibility of the asphalt mixtures (i.e., susceptibility to pothole damage). The dynamic modulus $E^*$, which is a fundamental property of the asphalt mixture, obtained at different temperatures and loading cycles, was used to evaluate the mechanical properties of the asphalt mixtures. RESULTS AND CONCLUSION : The SDAR shows stiffer and more brittle behavior than the conventional asphalt binder. As the application of the SDAR directly in the field may cause early failures, such as cracks on pavements, it should be applied with modifiers that can favorably modify the brittleness property of the SDAR. Therefore, if appropriate additives are applied on the SDAR, it can be used as a pavement material because of its low cost and strong resistance to rutting.

• 한국식품과학회지
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• 제34권1호
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• pp.91-95
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• 2002

본 연구의 목적은 동결건조된 김치를 시료로 선정하여 동결건조 시간이 건조된 김치제품의 미생물학적인 특성, 관능적 특성 및 다른 품질에 미치는 영향을 조사하여 "건조김치"의 제조에 적합한 동결건조 시간을 알아내는 것이다. 김치를 24, 48, 72시간 동결건조한 후, 건조제품의 젖산균수, pH, 관능적 특성, 파쇄도, 복원성 및 수분함량, 배추조직의 미세구조를 관찰하여 동결건조 시간이 건조김치의 품질에 미치는 영향을 조사하였다. 원시료에 비하여 24시간 건조시킨 제품의 생균수 및 pH가 현저하게 변화하였으나, 그 후에는 72시간까지 거의 변화가 없었다. 24시간 건조김치보다 48시간 또는 72시간 건조김치의 전반적인 기호성이 우수하였다. 동결 건조 시간이 24시간에서 48시간, 72시간으로 증가할수록 건조김치의 파쇄성은 증가하였다. 동결건조 시간이 경과할수록 건조김치의 복원성이 개선되고, 건조김치의 중량과 함유된 수분함량은 감소하였다. 본 실험의 조건하에서는 건조김치의 제조에 적합한 동결건조 시간은 미생물학적인 측면에서 보면 24시간도 큰 문제는 없으나, 관능적 특성과 건조제품의 품질특성의 측면에서 판단하면 48시간이 보다 바람직하였다.

• 한국축산식품학회지
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• 제25권4호
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• pp.423-429
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• 2005

돈육을 수세하여 돈육 수리미를 제조할 때, 사후 해당 속도가 빠른 돈육을 원료육으로 이용하면 낮은 pH에 기인하여 보수성이 낮은 결과 적은 수분 함량을 보유하는 돈육 수세물을 획득하게 되어 수율이 낮아졌다. 사후 해당 속도가 빠른 돈육은 정상 돈육에 비해 육단백질의 변성이 유발되어 수분 함량이 낮고 치밀한 젤 매트릭스를 형성하여 경도가 높지만 탄력성이 낮은 돈육 수리미를 생산하였다. 뿐만 아니라 사후 해당 속도가 빠른 돈육은 변성된 근장 단백질이 근원섬유 단백질과 결합하여 수세되지 않고 돈육 수세물 내에 잔존하게 되어 돈육 수리미의 색깔을 어둡게 만드는 원인으로 작용한 것으로 사료된다.

• 한국식생활문화학회지
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• 제18권6호
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• Journal of the Korean Wood Science and Technology
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• 제27권3호
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• pp.7-16
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• 1999

본 연구는 밤나무와 오동나무에 대해 살리게닌 처리, 가열처리 및 무처리재의 세포조직, 평형함수율, 흡습성과 음향 성을 비교할 목적으로 수행하였는데, 이를 수종의 무처리재와 열처리재의 세포조직은 거의 동일하였지만 살리게닌 처리재의 세포벽은 무처리재의 것보다 두꺼워졌다. 평형함수율은 무처리재, 가열처리재 및 살리게닌 처리재 순으로 낮게 나타났으며, 살리게닌 흡수율(吸收率)이 클수록 평형함수율은 감소되었고 흡습곡선은 포물선적으로 증가되었다. 살리게닌 처리재의 음향성은 현저하게 개선되었으며, 그 다음 가열처리재 순으로 나타났다. 살리게닌 흡수율(吸收率)후 수준에 따른 음향성은 밤나무의 경우 흡수율(吸收率) 20%와 30%, 그리고 오동나무의 경우 흡수율(吸收率) 80% 처리재의 개량효과가 가장 컸었다.

• 한국조리학회지
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• 제4권
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• Journal of the Korean Wood Science and Technology
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• 제25권4호
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• pp.29-38
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• 1997

The effect and control of wood property of reconstituted composite panels for improved board properties by wood-waste materials and development of combination method for heterogeneous materials have been of interest to the wood science researchers. The purpose of this study is to consider the properties in relation to hot pressing conditions and to develope the optimum hot pressing condition with waste wood and waste tire for the manufacturing of composite boards. The study of composite boards for recycling of wood and waste tire is nothing up to the present. Physical and mechanical properties such as specific gravity, moisture content, swelling coefficient, modulus of rupture and modulus of elasticity in bending test were studied. The condition of 3-stage press time for the lowest moisture content of composite board was $4{\rightarrow}3{\rightarrow}3$ minutes. Specific gravity of composite panels was affected mainly by the amount of rubber chip. Because of the low rigidity and high elasticity in rubber chip, it is considered the composite panel was adequate material in the place of compression load, but not bending load. Therefore, it was concluded that a use of rubber-based wood composite panel is proper to the interior materials such as floor a room than exterior materials. From the test results, the most optimum hot pressing conditions were $4{\rightarrow}3{\rightarrow}3$ minutes for 3-stage press time and $45{\rightarrow}20{\rightarrow}5kg/cm^2$ for 3-stage press pressure. The rubber-based wood composite panel was very excellent in elasticity by combination of rubber chip in comparison with existing other wood-based materials. Therefore, it was considered that rubber-based wood composites can be applicable to every interior materials such as floor a room and will be expected to effective reuse and recycle of waste tires and wood-waste materials, and will be contribute to protection of environment pollution in earth.