• 동아시아식생활학회지
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• 제10권5호
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• pp.404-404
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• 2000

In order to investigate the possibility of low fat meat products, beef patties were prepared with gumssuch as carrageenan, methyl cellulose, and xanthan gum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums. and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a- ( redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• 한국조리학회지
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• 제17권2호
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• pp.209-220
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• 2011

본 연구에서는 다양한 효능과 기능성 및 향균작용이 있는 깻잎을 생면에 첨가하여 최적의 조리적용을 연구하고자 하였다. 반죽의 수분함량 측정결과는 생 깻잎 즙을 첨가한 반죽은 첨가량이 많을수록 수분함량이 높게 나타났다. 동결건조 깻잎 분말의 첨가량이 증가 될수록 수분함량이 감소되었다. 반죽의 pH의 결과는 시료간에 유의적인 차이를 보이며 첨가량이 많아질수록 증가하였다. 반죽 색도의 결과는 a, b값 모두 생깻잎의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다. 동결건조한 깻잎을 첨가한 생면의 L값은 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다. 생깻잎을 첨가한 반죽의 RVA의 분석결과는 생깻잎을 첨가함에 따라서 글루텐이 감소함에 따라 점도가 감소하는 것으로 보여진다. 동결건조 분말을 첨가한 반죽의 RVA의 분석결과는 동결건조 깻잎분말을 첨가한 반죽의 경우 첨가량이 증가함에 따라 Initial pasting tempo가 유의적으로 증가하는 경향을 보였으나 5%와 7%는 유의적을 차이를 보이지 않았다. 동결건조 분말을 첨가함에 따라 값이 감소하는 경향을 보였다. Minimum viscosity는 동결건조 깻잎분말은 첨가함에 따라 유의적으로 감소하는 경향을 보였다. 반죽의 WRC의 측정 결과는 생잎을 첨가한 파스타 반죽과 동결건조한 깻잎 분말을 첨가한 반죽의 수분 흡수력은 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다.

• 생명과학회지
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• 제10권4호
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• 한국염색가공학회지
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• 제20권1호
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• pp.1-7
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• 2008

The study has attempted to introduce a new coating than the conventional standardized method of spray, padding and roll coating. The study has focused on finding condition for separating water and organic layer in marble bath and surface effects according to kind of raw hide. It was found that dyestuff-free was to be used in water layer and the input amount of initial insoluble pigment to be added in marble bath should be adjusted following the change of surface area of the marble bath in order to get efficient marble effect while preventing coagulation of water and organic layers. Eventually, amorphous high value-added leather could be obtained treated in process other than the conventional standardized method. Even raw hides of low grades($C{\sim}E$ grades) could be processed into amorphous marble effect that could conceal or shield surface scratches by the colorant, which eventually eliminated necessity of using excessive amount of chemicals in the coating process leading to achieving high quality marble leather of natural look.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2002년도 총회 및 춘계학술발표회
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• pp.93-97
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• 2002

This research introduces some preliminary results of bank filtering intake method adopted in Dalseo area, Nakdong River. This intake method has been planned to supply water resources of 41,000 ㎥/day to Goryeong-Gun and Seongju-Gun in 2016. It is believed that the bank filtering intake method can afford to supply 41,000 ㎥/day amount of water resources and that the raw water quality using the method has more advantages in water treatment than direct surface water intake. Even though the safety yield about individual vertical well is roughly estimated to about 2,000 ㎥/day, it is desirable to decrease the safety yield to about 1,000 ㎥/day in the consideration of long term and simultaneous well pumpings and other unknown factors. Ongoing study will give basic data and new techniques to solve the problems appearing in application of bank filtering method as well.

• 상하수도학회지
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• 제18권3호
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• pp.279-290
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• 2004

Sludge quantity has increased at "A"water treatment plant due to deterioration of raw water quality and GAC installation. Increased sludge resulted in overloading on sludge handling facilities. The object of this study is to survey sludge quantity and capacity of sludge handling facilities at "A"water treatment plant. Measured quantity of sedimentation sludge considerably exceeded the design capacity of sludge holding basin. Sludge holding basin was properly designed, but low concentration of sludge discharged from sedimentation basin caused production of large volume of the sludge. Timer operated control system for sludge withdrawal unit and leakage through a control valve were suspected to cause the low concentration. Augmentation of the control system by a turbidity meter and addition of a new control valve successfully reduced the sludge volume enough to satisfy the design capacity of sludge holding basin. Unlike sedimentation sludge, measured quantity of washwater was considerably less than the design capacity of washwater basin because it was over-designed.

• 대한환경공학회지
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• 제32권5호
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• pp.469-476
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• 2010

상수원수의 특성 변화와 갈수기 조류 발생으로 인한 원수 pH 상승 시기에 이산화탄소($CO_2$)를 주입하여 원수 pH를 조정함으로써 혼화·응집지의 응집 효율을 향상시켜 생산 정수 중의 잔류알루미늄, 탁도, 입자수 등의 농도를 낮추는 방법을 조사하고자 본 연구를 실시하였다. 원수 pH 8.0 이상이며 밤 낮의 pH 변화가 크지 않은 2월, 3월, 4월, 12월 중에 이산화탄소 주입 전 후의 정수 수질 변화를 고찰하였으며, 정수처리 공정수를 대상으로 정수 수질평가와 밀접한 관련이 있는 알루미늄, 탁도, 입자수, TOC, THMs, 2-MIB, geosmin 등의 농도 변화를 조사하였다. 조사결과, 혼화 응집지의 응집 효율 향상으로 입자수, 탁도, 알루미늄과 같은 입자성 물질과 무기물질은 감소하였으며 서울시 정수 목표수질값인 입자수 30개/mL 이하, 탁도 0.05 NTU 이하, 알루미늄 0.02 mg/L 이하의 양호한 정수 수질을 유지하기 위해서는 원수 pH 상승시기 이산화탄소를 주입하여 착수정원수 pH를 7.4 이하로 유지해야 하는 것으로 나타났다. 또한 THMs, CH, HAAs, HANs 등 소독부산물과 이취미 유발물질인 2-MIB, geosmin 농도는 원수 pH 변화와 무관함을 알 수 있었으며, 특히 이취미 유발물질인 2-MIB, geosmin는 pH 변화보다는 원수 중의 2-MIB, geosmin 농도가 정수 중의 농도 결정에 주요한 영향을 주는 것으로 나타났다.

• 상하수도학회지
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• 제12권1호
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• pp.102-107
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• 1998

This study was conducted to investigate how the pore sizes of MF and UF membranes affected the removal efficiencies. The experimental results were compared with those obtained from the existing sand filter to select the optimum membrane. Turbidity of the raw water was adjusted to 10, 30, 50, 100, and 200NTU. The removal efficiencies of the turbidity and SS were nearly 100% for all membranes applied. Not membrane differences in the removal efficiencies of dissolved organics were also found. Thus, MF membrane with pore size $0.1{\mu}m$ was selected to obtain satisfactory removal efficiencies of turbidity and bacteria. Permeable flux was also considered. The $0.1{\mu}m$ MF membrane system was operated in the treatment plant to compare the results with those obtained from the existing sand filter. Turbidity, SS, $KMnO_4$ consumption, and number of coliform were chosen to be compared. Because there were not much differencies in the quality of the treated water, the existing coagulation-sedimentation-filtration process might be replaced and upgraded by simpler membrane process.

• Membrane and Water Treatment
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• 제8권1호
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• pp.1-18
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• 2017

In this study, reuse of biologically treated wastewater of denim washing and dyeing industry has been evaluated by membrane technologies. After that experiments were carried out at laboratory scale in textile dyeing unit by using obtained permeate water samples on 100% cotton based raw fabric belonging to examined industry. During membrane experiments, two different UF (UC100 and UC030) and two different NF (NP010 and NP030) were evaluated under alternative membrane pressures. In permeate water obtained on selected samples, conductivity at the range of $1860-2205{\mu}S/cm$, hardness at the range of 60 to 80 mg/L, total color at the range of 2.4 to 7.6 m-1 and COD at the range of 25-32 mg/L was determined. The following analyzes were performed for the dyed fabrics: perspiration fastness, rub fastness, wash fastness, color fastness to water, color fastness to artificial light, color measurement through the fabric. According to analysis results, selected permeate water have no negative impact on dyeing quality. The study showed that membrane filtration gave good performance for biologically treated textile wastewater, and NF treatment with UF pre-treatment was suitable option for reuse of the effluents.

• 한국식품조리과학회지
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• 제32권5호
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.