• Applied Biological Chemistry
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• v.48 no.3
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• pp.217-221
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• 2005

This study was carried out to investigate the quality characteristics of white pan breads made with shortening and with olive oil by measuring moisture content, baking loss, specific loaf volume and rheological properties. Moisture contents of the white pan breads made with 4% and 6% olive oil were about 39.8% while those made with 4% shortening were $38.68{\pm}0.41%$. There were no signigicant differences in baking loss between the white pan bread made with 4% shortening, and those made with 4% and 6% olive oil. The specific loaf volume of the white pan bread made with 4% olive oil was 4.08 ml/g and the result showed lower value than that of the white pan bread made with 4% shortening. In terms of hardness and springness, there were no significant differences according to the sort and the amount of lipids, however white pan bread made without oil was the greatest in hardness.

• Food Industry
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• s.220
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• pp.22-65
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• 2011

${\bigcirc}$ 본 업소는 냉동식품(냉동만두류, 냉동면류, 냉동피자)를 생산하는 식품제조 가공업소로서 총 5명의 인원이 냉동식품 3개 제품을 생산하여 매출액은 (약00원)이며 주로 대형 유통 판매업소에 판매하고 있다. ${\bigcirc}$ 본 업소의 냉동식품은 축산물(돈육) 농산물 등과 밀가루, 소금 등을 배합 성형 후 가열 등의 공정을 거쳐 생산된 제품으로 원료 취급과정에서의 오염이나 불충분한 가열, 교착오염 등으로 식중독균(병원성대장균, 황색포도상구균등)과 원료 및 제조과정에서 이물(금속등)이 혼입할 수 있으며, ${\bigcirc}$ 이로 인한 주요클레임 발생사례는 최근 3년간 관계당국으로부터 대장균군 검출 3건, 소비자클레임 2건이 있었다. - 연도별 주요 클레임내용은 '08년도에는 대장균군 검출 3건(냉동만두류), '09년도 날벌레 이물검출 1건(냉동피자), '10년도에는 철수세미1건(냉동면류)이었다. ${\bigcirc}$ 이러한 위해발생을 사전에 예방하기 위해 중점관리해야하는 공정은 가열(중숙, 탕숙, 가열 굽기)공정, 세척공정으로 판단되며, 금속 등의 이물 혼입 또한 중점적으로 관리할 필요성이 있다. ${\bigcirc}$ 본 업소에서 생산하는 냉동식품(냉동만두류, 냉동면류, 냉동피자)는 가열(중숙/탕숙/가열/굽기)공정 및 세척공정에서의 가열(중숙/탕숙/가열/굽기) 후 품온을 설정하여 CCP 1로, 세척시간과 세척수량, 원물량을 설정하여 CCP 2로 관리하고 있으며, 2시간마다 모니터링하고 한계기준 이탈여부를 기록하도록 하고 있다. ${\bigcirc}$ 종합적인 공정 및 일반위생관리를 위해 개인위생 상태, 냉동 냉장고 온도 확인 등 총 30개 항목에 대하여 정기적 점검(매일 18, 주간 4, 월간 4, 분기 1, 연간 3)을 실시하고 있으며, ${\bigcirc}$ 따라서 지속적인 모니터링을 통해 미흡사항의 원인으로 파악하고 문제점 제거를 위해 체계적이고 지속적인 관리가 필요한다.

• Korean Journal of Optics and Photonics
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• v.21 no.6
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• pp.241-246
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• 2010

In this paper, we propose an electric field enhanced postexposure baking (EFE-PEB) method to obtain deep and high aspect ratio pattern profile in near-field recording. To describe the photoacid distribution under an external electric field during the PEB, we derived the governing equations based on Fick's second law of diffusion. From the results of the numerical calculations, it is found that the vertical movement of photoacid increases while the lateral movement is stationary as electric field varies from 0 to $8.0{\times}10^6\;V/m$. Also, it is proven that the profile of near-field recording is improved by using the EFE-PEB method with increased depth, higher aspect ratio and larger sidewall angle.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5422-5429
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• 2015

Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained $6.2{\times}10^3CFU/g$ of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

• Journal of the Korean Vacuum Society
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• v.12 no.4
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• pp.201-206
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• 2003

A residual gas analyzer was used to study the outgassing behavior of stainless steel 304 chamber as a function of bake-out temperature up to $235 ^{\circ}C$ and to identify the gas species evolved during turn on and degassing of the three different types of hot cathode ionization gauges. It was found that $H_2O$, CO, and $H_2O$ were the dominent outgassing species in the vacuum chamber during bake-out but finally $H_2$ and CO(mass 28) persisted at room temperature. Dominant outgassing species were also $H_2$ and $H_2O$ while fuming on the ionizations and then $H_2$,$H_2O$ and CO were found to be the main species degassed gauges. It was appeared that the outgassing species and quantity were not agreed to the three different types of hot cathode ionization gauges.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.426-430
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• 1998

We investigated the effects of the amount of margarine and the number of layers on moisture content, baking loss, volume, hardness, maximum weight, and vapor action of the Danish pastry. The moisture content of Danish pastry increased slightly with the amount of margarine, as did the number of layers. The moisture content for a certain number of layers decreased as the amount of margarine increased. The baking loss with a fixed amount of margarine varied inversely with the number of layers, while the loss with a given number of layers decreased in proportion with the margarine content. The maximum volume of Danish pastry was obtained with 30% margarine-18 layers, 50%-27 layers, 70%-36 layers, 90%-48 layers and 110%-48 layers. The hardness and maximum weight of Danish pastry also varied inversely with the margarine content for a given number of layers, and decreased at a same margarine content when the number of layers increased. The maximum volume of the Danish pastry was obtained when vapor action was 9-16mm and 17-24mm. The optimal vapor action was in the range 9-24mm. In this range, the volume of the pastry was proportional to the vapor action.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1680-1687
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• 2011

This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.320-326
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• 2022

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

• Publications of The Korean Astronomical Society
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• v.6 no.1
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• pp.50-61
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• 1991

여러가지 초증감 처리법 중에서 굽기(baking), 쐬기(soaking)과 진공처리(evacuation)를 할 수 있는 초증감처리장치를 설계 제작하고 초증감 처리 결과 시험에 이용되는 표준감광기 (sensitometer)와 농도쐐기 (step wedge)를 제작하였다. 이를 천체사진용 건판인 103a-O와 IIIa-J에 시험적으로 사용하여 감도와 신호대 잡음비의 증가를 확인하였다.