• 한국식품과학회지
• /
• 제16권2호
• /
• pp.185-191
• /
• 1984

전분 젤의 특성을 정토하기 위하여 녹두, 감자, 고구마로 제조한 전분 겔 및 감자, 고구마 전분에 녹두 전분을 혼합하여 제조한 전분 겔의 구조 및 텍스쳐를 측정하고. 관능검사에 의해 전분 겔의 수응력을 평가하였다. 균일하고 porous한 구조를 보인 녹두 겔이 텍스쳐 측정치가 높은 값을 나타냈으며 관능검사에서도수응력이 높게 평가되었다.

• 한국식품영양과학회지
• /
• 제24권4호
• /
• pp.594-600
• /
• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• 한국식품과학회지
• /
• 제53권1호
• /
• pp.92-98
• /
• 2021

The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product.

• 마이크로전자및패키징학회지
• /
• 제27권4호
• /
• pp.135-141
• /
• 2020

실리카-벤젠 에어로겔은 균일하고 정렬된 네트워크 기공 구조, 개선된 기계적 특성을 갖도록 합성되었다. 실리카 에어로겔의 기계적 특성을 향상시키기 위해 유기물을 첨가하는 것이 일반적인 방법이지만, 기공 특성이 유-무기 상분리 현상으로 인해 감소한다. 본 연구에서는 실리카 기반 에어로겔의 기공 특성을 유지하면서 동시에 기계적 물성을 높이기 위해 간단하고 저렴한 방법을 사용하였다. 기공 및 기계적 특성에 대한 하이드록실 결합수의 영향을 연구하기 위해 두 가지 유형의 벤젠 브리지 전구체를 사용하였다. 다공성 실리카 에어로겔은 간단하고 비용-효율적이며 무공해인 졸-겔방법으로 제조되었다. 최종적으로 제조된 실리카-벤젠 에어로겔은 추가적인 silylating reagents없이 우수한 기공 특성, 높은 비 표면적(1,326 ㎡/g), 다공성 구조 및 소수성(>140°)을 가졌다. 일부 샘플(2T4)의 경우 기계적 강도는 순수 실리카 에어로겔의 5 배 이상을 보였다.

• 대한가정학회지
• /
• 제25권4호
• /
• pp.57-62
• /
• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

• Applied Biological Chemistry
• /
• 제47권3호
• /
• pp.370-372
• /
• 2004

• 동아시아식생활학회지
• /
• 제5권3호
• /
• pp.359-370
• /
• 1995

Kimchi is a traditional fermented vegetable in Korea. It has unique taste and flavor due to the variability of raw vegetable, subingredient and their ratio of combination. Fermentation method have very critical effect on these charicteristics. Overall taste of Kimchi is also influenced by texture. In this paper, the changes in texture of Kimchis were reviewed related to pectic substance, enzymatic activities and other chemical changes during the fermentation of Kimchi. Moreover, treatments to prevent softening of Kimchi texture such as preheating, CaCl$_2$ addition, their combination effect and chitosan addition were summarized from the literatures.

• 한국식품과학회지
• /
• 제7권3호
• /
• pp.168-180
• /
• 1975

Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.

• 한국근적외분광분석학회:학술대회논문집
• /
• 한국근적외분광분석학회 2001년도 NIR-2001
• /
• pp.1519-1519
• /
• 2001

The aim of this work was to test the feasibility of NIRS in analysing textural characteristics of “Pasta Filata” cheese during the shelf-life. For this purpose, 128 samples of “Pasta Filata” cheese, subdivided into two sets on the basis of the wax used to avoid mechanical damages (paraffin, biodegradable wax), were analysed by using an InfraAlyzer 500 (Bran+Luebbe). Analyses were performed at room temperature. Samples were cut into small cylinders (D=3.2 cm, height = 1 cm), in agreement with literature information. Data were processed by using Sesame Software (Bran+Luebbe). Samples were analysed, during the shelf-life, at 90 and 120 days. In parallel, textural characteristics were detected carrying out a compression method by using an Universal Testing Machine Instron model 4301 (Instron Corporation, Canton, Massachusetts). As compression probe was used a cylinder (D = 5.8 cm, height = 3.7 cm) and a speed rate of 20mm/min was applied. The load at 20 mm of compression was recorded on sample cylinders of 1.7 cm (D) by 2 cm (height). Qualitative analysis of full spectra showed the possibility to gather samples on the basis of the days of shelf-life. The textural characteristics of cheese during the shelf-life was evaluated by comparing NIRS data with rheological results. The best correlation was obtained applying MLR to the first derivative of normalized absorbance values at seven wavelengths. Load values were plotted against the NIR prediction values based on first derivatives. NIRS proved to be an useful tool in classifying samples on the basis of the shelf-life period as well as in predicting their textural characteristics ($R^2$= 0.916, SEC = 0.192, SEP = 0.248, SEV = 0.345).

• 한국해양학회지
• /
• 제27권2호
• /
• pp.145-153
• /
• 1992

한국 근해 경기만에 발달한 조류 기원 사퇴에서 1987년 8-9월에 획득한 16개 표층 퇴적물 및 유속자료를 분석하여 퇴적물 조직 특성(Textural Characteristic) 및 이동 양상을 연구하였다. 연구 결과 표층 퇴적물의 조직 특성은 사퇴에서의 위치에 따라 다 양하게 나타났다. 즉 사퇴 정부의 퇴적물은 분급이 매우 양호하고 대청적인 왜도 및 leptokurtic 한 첨도를 보여주는 모래인 반면, 사퇴 기저부(trough)의 퇴적물은 분급 이 매우 불량하고 조립한 쪽으로 편향된 왜도 및 plaarykurtic 한 첨도를 보여주는 모 래인 것으로 나타났다.한편, U/SUB 100/ (해저면 상부 1 m 에서의 유속) 및 U/SUB */ (경계면 전단속도)의 평균값은 각각 41/4 cm/sec와 2.39 cm/sec으로 계산되었다. 연구 지역 사퇴에서의 퇴적물 및 유속 자료를 이용하여 모래 이동 양상을 분석한 결과, 대 부분의 모래가 밑짐 (주로 saltation)으로 운반되는 것으로 판명되었다.