• 한국식품조리과학회지
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• 제19권6호
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

• Journal of Industrial and Engineering Chemistry
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• 제68권
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• pp.99-108
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• 2018

An oil-tolerant and salt-resistant aqueous foam system was screened out as a possible lubricant to enable cold heavy oil transportation. The microstructures and viscoelasticity and effects of heavy oil, salt and temperature on the foam stability were investigated and new rheological and drainage models were established. The results indicate the foam with multilayered shells belongs to a special microcellular foam. The viscoelasticity could be neglected due to its low relaxation time. The drainage process can be divided into three stages. The foam with quality of 67.9% maintains great stability at high oil and salt concentrations and appropriate elevated temperature.

• 한국식품조리과학회지
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• 제20권5호
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1400-1406
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• 2014

커피 오일을 코팅한 천일염을 제조한 후 실온에서 5개월 동안 저장하면서 품질특성을 측정한 결과는 다음과 같다. 천일염은 모두 3년 숙성된 것으로 $105^{\circ}C$에서 2시간 건조시킨 소금으로 3가지 제품 중 A 제품은 천일염 100 g+커피 오일 8 g, B 제품은 천일염 100 g+커피 오일 16 g, C 제품은 천일염 100 g+커피 오일 8 g+패각 가루 0.3 g을 첨가하여 제조하였다. 커피 오일은 총 지방 함량을 측정하였고, 커피 천일염 제조 직후와 5개월 동안 매 1개월마다 커피 천일염의 수분, 회분, 색도, 향기성분, 과산화물가, 산가, 커피에 적용한 관능평가를 측정하였으며 무기질 함량은 1회 측정하였다. 커피 천일염의 수분 함량은 2~3% 수준으로 나타났으며 회분 함량은 81~83%로 나타났고, 저장기간에 따른 유의적인 차이는 나타나지 않았다. 수분 함량이 가장 높은 것은 B 제품이었고, 회분 함량이 가장 높은 것은 C 제품으로 나타났다. 무기질 중 칼슘 함량은 C 제품이 가장 높게 나타났으며 철분은 A와 C 제품에서 나타났다. 커피 천일염 제조초기에 비해 저장기간이 길어짐에 따라 명도, 적색도, 황색도 모두 감소되는 경향을 보였으며, A와 C 제품에 비해 B 제품의 적색도가 높게 유지됨을 알 수 있었다. 과산화물가는 B 제품이 저장 전 기간을 통하여 높게 나타났으며, A 제품이 가장 낮게 나타났다. 산가는 2개월까지 모두 서서히 상승하다가 2개월 이후에는 B 제품이 다른 제품보다 급격하게 상승하였으며, 5개월까지 A와 C 제품이 가장 낮게 나타났다. 관능평가에서 A와 C 제품은 4개월까지 품질이 유지된 반면 B 제품은 3개월까지 품질유지기간으로 나타났다. 전 기간을 통하여 미생물은 발견되지 않았다. 본 연구 결과로 볼 때 세 가지 종류 중 A 제품이 상품화에 가장 적절한 것으로 나타났다.

• 한국식품조리과학회지
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• 제18권3호
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• pp.275-279
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• 2002

동부 묵가루 제조 방법과 대두유 첨가량과 소금의 첨가 유무를 달리한 묵을 제조하여 기계적인 texture특성을 측정하고, 관능검사를 실시하여 대두유와 소금의 첨가가 묵의 품질특성에 미치는 영향을 검토한 결과를 요약하면 다음과 같다. 1. 소금의 첨가유무에 관계없이 대두유의 첨가량이 많을수록 hardness, chewiness는 전반적으로 감소하는 경향이었으나, cohesiveness, springiness는 대두유 첨가량에 따라 큰 차이가 없었다. 시판 묵가루를 이용하여 만든 묵이 실험실 제조 묵가루를 이용한 묵보다 hardness는 높았고, cohesiveness는 낮았으며, springiness, chewiness는 큰 차이를 나타내지 않았다. 2. 관능검사 결과 대두유를 첨가할수록 노르스름하고, 불투명하며, 느끼하고, 부드럽게 평가되었으나, 전반적인 바람직성에서는 바람직하지 않은것으로 평가되었다. 그러나 소금을 첨가하였을 경우 소금을 첨가하지 않은 시료보다 대두유 첨가량에 따른 차이가 적었으므로 묵 제조 시 대두유와 소금을 첨가하여 부드러우며, 기본적인 간을 나타내는 묵을 만들 수 있을 것으로 생각된다.

• 한국지구물리탐사학회:학술대회논문집
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• 한국지구물리탐사학회 2007년도 공동학술대회 논문집
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• pp.113-117
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• 2007

Sub-salt imaging is an unsolved hot issue in subsurface imaging area. We tested several important properties in imaging sub-salt structures to provide a clue to this problem. Reverse time migration using velocity models obtained by waveform inversion produced better results than that of stacking velocity analysis. Sub-salt imaging results were highly dependent on the size and shape of a salt structure. The results were not clear when the velocity of a salt structure is significantly higher than that of adjacent layers.

• 한국식생활문화학회지
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• 제32권2호
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• Food Science and Biotechnology
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• 제17권1호
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• pp.8-14
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• 2008

The influence of salt concentration on the stability of sodium caseinate (CAS)-stabilized emulsions (20 wt% corn oil, 3.2 wt% CAS, 5 mM imidazole/acetate buffer, pH 7) was examined. In the absence of salt, laser diffraction measurements and optical microscopy measurements indicated there were some large oil droplets ($d>10\;{\mu}m$) in the emulsions stabilized by 0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing ${\leq}2.8\;wt%$ CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of $CaCl_2$ (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2002년도 하계학술대회 논문집
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• pp.431-434
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• 2002

This paper reports on the evaluation of weathering resistance, tracking test and salt-fog of various kinds of cycloaliphatic epoxy systems. It was found that UV irradiation induced the loss of hydrophobic level due to the chain scission attack at the surface. It could be seen that samples containing an UV absorbent/antioxidant and a silicone oil additive knave a good performance in weathering ageing, whereas ATH filled ones have high resistance against tracking failure than others. Under salt-fog test, specimens mixed with silicone oil could suppress leakage current development. It was thought that silicone oil mixed into cycloaliphatic epoxy system could lead to lower the surface energy and to retain hydrophobic properties for a long time, which are desirable for outdoor performances.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1390-1397
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• 2004

우리나라 전통수산발효식품 중의 하나인 굴 젓갈을 소재로 하여 장기간 상온저장이 가능하며, 생굴의 풍미를 지닌 기름담금 염장발효 굴 제품을 가공하기 위한 최적 염장발효 조건과 염장발효 중의 성분변화에 대하여 살펴보았다. 염장발효 중 식염의 침투는 염장 초기에 완료되었으며, 아미노질소량은 저온숙성 20일째까지 계속 증가하다가 이후 일정한 함량을 유지하였고, 굴 자숙농축액을 첨가한 시료가 아미노질소의 함량이 가장 많았다. 염장발효 굴의 경도는 숙성 10일째까지 증가하다가 그 이후는 육 조직의 일부가 가수분해됨에 따라 점차 육질이 연화되어 감소하는 경향을 보였다. 염장직후의 생균수는 무염배지 및 2.5% 가염배지에서 각각 1.0∼1.1${\times}$$10^2$CFU/g, 6.7${\times}$$10^2$CFU/g이었고, 저온숙성 중 무염배지에서는 생균수가 전반적으로 변화를 보이지 않았으나, 2.5% 가염배지에서는 숙성 15일째까지 생균수가 뚜렷이 증가하다가 이후 감소하는 경향을 보였다. 염장발효 굴은 맛과 냄새 및 종합적 기호도 면에서 저온숙성 15∼20일째에 가장 좋았으며, 굴 자숙농축액을 첨가하여 염장발효시킨 시료가 특히 맛과 향기 면에서 우수하였다. 이상의 결과를 종합하여 볼 때, 기름담금 염장발효 굴 제품을 가공하기 위한 최적 염장발효 조건은 탈각한 생굴을 3% 식염수로서 수세하여 물 빼기를 한 다음, 포화식염수와 굴 자숙농축액의 2:1 혼합용액에 대해 1% sodium erythorbate와 0.2% polyphosphate를 각각 첨가한 염장액으로 물간하여 5$\pm$1$^{\circ}C$에서 15일간 발효 숙성시키는 것이 가장 좋았다.