• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.265-271
• /
• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.1
• /
• pp.17-26
• /
• 2018

This study aimed to investigate the effects of vacuum packaging on the quality characteristics of frozen Tteokgalbi made from spent laying hen meat and mechanically deboned chicken meat (MDCM). The samples were prepared with different levels of added MDCM; C (0%), T1 (20%), T2 (40%), and T3 (60%). The samples were allocated for microbiological and physico-chemical analyses after 0, 45, and 90 days at $-18^{\circ}C$, with or without vacuum packaging. After 90 days of storage, the values of volatile basic nitrogen were significantly lower in the vacuum packaged samples compared to the non-vacuum samples, irrespective of the added levels of MDCM (p<0.05). Sensory results at day 0 of storage showed that the texture scores of C and T1 samples were significantly higher than those of T2 and T3, while the flavor scores were the lowest for the T3 samples (p<0.05). In addition, with increased storage duration, the texture and flavor attributes of the vacuum-packaged samples were found to be higher than those of non-vacuum samples. In general, the vacuum-packaged samples tended to show superior physico-chemical quality characteristics compared to the non-vacuum samples, when the storage time was extended up to 90 days.

• 발명특허
• /
• v.26 no.10 s.306
• /
• pp.76-83
• /
• 2001

본 발명은 승화성 고체 미립자 제트를 이용한 분사로 표면의 오염물을 제거하는 공정이다. 이는 극저온에서 고화된 입자가 표면에 고속 충돌 후 오염물을 제거하고 자신은 승화되어 잔사를 남기지 않는 청정 세척 공정을 말하는데 반도체 장비, 정밀 제품, 인쇄회로 기판 등의 다양한 표면의 각종 오염막 제거에 널리 사용될 수 있다. 본 장치의 특징은 세정 매체인 $CO_2$와 Carrier gas인 $N_2$를 사용하였고 현재 특허에 출원되어 있는 단순한 액체$CO_2$를 이용한 세정범위를 넘어 다양한 세정매체 즉, 복합인자($CO_2$ + ice, Ar + ice)를 이용하여 세정효율의 다변화를 이루었고 자체 개발한 냉동기를 이용하여 고화율이 액체 $CO_2$보다 상대적으로 낮은 기체 $CO_2$의 고화율을 증대 시킴으로써, 세정매체의 소모시간이 현격히 감소되어 원가절감 효과를 증대 시켰다. 세정대상물을 효과적으로 제거하기 위해 주 세정 매체인 $CO_2$의 수농도를 조절할 수 있는 Multi-Nozzle의 개발과 이로 인하여 세정력의 강도를 조절하도록 하였다. 세정 후 발생되는 오염입자를 효과적으로 제거하도록 국부 Exhaust를 Nozzle전단에 달아 재 오염의 방지효과를 극대화 시켰다.

• The Korean Journal of Malacology
• /
• v.23 no.1
• /
• pp.51-57
• /
• 2007

This study examined the possibility on the dietary value and cryopreservation of the marine microalga, Isochrysis galbana. Four cryoprotectants, dimethyl sulfoxide (DMSO), ethylene glycol (EG), glycerol (Gly) and 1.2-propanedial (PD) were tested at the concentrations of 1.0, 1.5, 2.0, 2.5 and 3.0 M respectively. The highest survival rates were obtained with 1.5 and 2.0 M of four cryoprotectants yielding a survival rate of 80%. Cell concentration of $30\;{\times}\;10^4\;cell/ml$ at the initial point of the experiment was increased to $365\;{\times}\;10^4\;cell/ml$ in 1.5 M of dimethyl sulfoxide, $298\;{\times}\;10^4\;cell/ml$ in 1.5 M of ethylene glycol, $512\;{\times}\;10^4\;cell/ml$ in 1.5 M of glycerol, and $385\;{\times}\;10^4\;cell/ml$ in 1.5 M of 1.2-propanedial after five days, respectively. In dietary value experiment, survival rate and growth were not significantly different.

• Journal of Food Hygiene and Safety
• /
• v.26 no.1
• /
• pp.31-35
• /
• 2011

Arcobaeter butzleri is one of the aerotolerant Campylobaeter species which cause persistent diarrhea, abdominal pain, nausea and vomiting in human. The aim of this study was to determine the growth and survival of A. butzleri under the heat treatment or freezing storage condition. In heat treatment, two Korean isolates of A. butzleri were treated at 40 to $80^{\circ}C$ for various times. In freeze treatment, two Korean isolates of A. butzleri were kept at 4, -20 and $-70^{\circ}C$ from 1 to 15 d. The survivability of the A. butzleri Korean isolates significantly decreased at higher than $60^{\circ}C$ heating condition but it didn't show any significant difference in $40^{\circ}C$ treated group. Under the cold stress condition, survivability of A. butzleri were significantly decreased at $-20^{\circ}C$ storage. Like other foodborne pathogens, survivability of A. butzleri was controlled by heat and freezing treatment.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.469-473
• /
• 2007

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was $-16.16^{\circ}C$. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by $27{\sim}45%$. The freezing Points of optimized pound cake were depressed below $-20^{\circ}C$. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.320-328
• /
• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• The Magazine for Energy Service Companies
• /
• s.30
• /
• pp.14-17
• /
• 2004

시설경비 절감과 국가에너지 절약사업에 일조하기 위해 최근 5년 전부터 에너지절약프로그램을 적극적으로 시행하고 있는 SK텔레콤은 오는 12월에 준공할 예정인 대전 둔산지점 신사옥과 10월 준공예정인 을지로 신사옥 본사에 자사에서는 최초로 ESCO사업을 활용한 에너지 절약설비를 설치했다. 대전 둔산 지점은 ESCO자금 7억2천5백만원으로 빙축열냉방시스템을 설치하고 본사에는 29억8천6백만원을 투입해 흡수식 냉동기, 빙축열시스템을 설치한 것. 이 설비로 인해 각각 연간 약 1억원과 4억원의 에너지절감효과를 기대하고 있다. 부분축열방식을 도입한 대전 둔산지점을 찾았다.

• Proceedings of the Korean Society of Developmental Biology Conference
• /
• 1998.07a
• /
• pp.68-69
• /
• 1998

정액의 ml당 정자수는 $1.13 \pm 0.34 \times 10^{10}$이었고 spermatocrit는 $64.8 \pm 1.4$였으며, 정장의 삼투질농도는 $266 \pm 2$ mOsm/kg이었다. 총 단백질 함량과 총 지질 함량은 정장에 비해 정자에서 높은 값을 보였고, glucose는 검출되지 않았다. 황복 정자를 16일간 $0 \pm 0.5 \circ C$에서 냉장보존 하였을 때, 수정률은 0-0.7%로 보존효과가 저조한 것으로 나타났다. 황복 정자의 냉동보존을 위한 희석액으로는 marine fish Ringer's solution, 동해방지제로는 5% DMSO가 적합하였으며, 이때의 수정률은 $79.3 \pm 7.5$%였다.

• Vending industry
• /
• v.3 no.2 s.10
• /
• pp.80-81
• /
• 2004

소프트아이스크림기 내수시장은 그간 해외제품이 $80\%$ 이상을 점유했다. 타품목보다 국산제품을 통한 수입 대체효과가 지극히 느렸던 이유는 바로 제품 품질문제에 있었다. 소프트아이스크림기가 워낙 고성능, 고품질이어야 하다 보니 국내 제품이 해외제품의 기술력을 따라가기 힘들었던 게 그간의 현실이었다. 특히 미국 TAYLOR사의 제품은 이 시장에 절대강자의 위치를 점하고 있어 난공불락의 아성을 공고히 했다. 그런데 최근 TAYLOR 제품에 견줄만한 고품질의 국산 제품이 등장했다. 냉동기기 전문업체 세아이엔씨는 TAYLOR 제품을 타킷으로 해 심혈을 기울여 개발한 ICES 소프트아이스크림기를 선보였다. 뛰어난 성능과 경쟁력 있는 가격으로 TAYLOR의 아성에 일대 도전장을 던진 ICES 소프트아이스크림기를 집중취재했다.