• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.215-220
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• 1990

Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature $(140-160^{\circ}C)$ and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $160^{\circ}C$ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.649-655
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• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.52-56
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• 1993

Flavor compounds formed in the ramyon fried in palm oil at $148-150^{\circ}C$ for 1 minute during storage at $65^{\circ}C$ were isolated and identified by gas chromatography-mass spectrometry. Their changes in the amount when the ramyon was stored at 20, 40 and $65^{\circ}C$ were also studied by using static headspace gas chromatography. Pentane, hexane, butanal, heptane, 1-pentanol, hexanal, and octane were formed during $65^{\circ}C$ storage of the ramyon and they were thought to be from linoleic and oleic acid present in ramyon. Formation of the flavor compounds was shown to increase with the storage temperature and/or storage time. Hexanal showed the highest correlation with the sensory score(r=0.87).

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.331-335
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• 1994

The shelf-life of instant noodle stored at $35{\sim}65^{\circ}C$ under dark condition was estimated from the change of hexanal content, which was linearly increased as the storage time increased. The rate constants of hexanal production at various storage temperatures followed Arrhenius relationship. The activation energy and $Q_{10}$ calculated were 12.7 kcal/mole and 1.92, respectively. The rancid flavor was organoleptically detected after 6 days at $65^{\circ}C$ and 13 days $50^{\circ}C$, at which the content of hexanal was 3.5 ppm. The shelf-life of instant noddle at $21^{\circ}C$ based on $Q_{10}$ value of hexanal production was about 110 days. The changes of acid value and peroxide value of instant noodle during storage followed similar pattern to those of hexanal. The activation energy and $Q_{10}$ for both acid value and peroxide value were 16.0 kcal/mole and 2.55, respectively. The hexanal content showed a high positive correlation with acid value as well as peroxide value at all storage temperatures.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.261-266
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• 1998

In an attempt to evaluate the effects of alkali agents on properties of Ramyon, cooking quality, textural and sensory properties were examined. The shear extrusion force of Ramyon made from sample A(potassium carbonate 64%, sodium carbonate 14%, sodium pyrophosphate 2% and sodium metaphosphate 20%), sample B(potassium carbonate 31%, sodium carbonate 39% , sodium pyrophosphate 1%, sodium metaphosphate 15%, sodium polyphosphate 8%, sodium phosphate monobasic 4% and sodium phosphate dibasic 2%), sample C(potassium carbonate 60%, sodium carbonate 33% and sodium pyrophosphate 7%), and sample D(potassium carbonate 44%, sodium carbonate 27%, sodium metaphosphate 27% and sodium polyphosphate 2%) were 12.80(kgf), 10.35(kgf), 9.05(kgf) and 8.45(kgf), respectively, but that of control I was 5.24(kgf). The hardness of Ramyon manufactured with sample A, B, C and D were 18.57(kgf), 16.48(kgf), 14.26(kgf) and 12.34(kgf), respectively, but that of control I was 11.23(kgf). At cooking quality examination of Ramyon made from several alkali agents, weight of cooked Ramyon was increased but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with several alkali agents during cooking were from 35% to 38%, but that of control I was 70%. These changes will provided many advantages in the preparation of Ramyon. The $I_2$ reaction value(${\alpha}-degree$ of noodle) of Ramyon manufactured with several alkali agents and control were shown to almost same values, from 2.10 to 2.20. Sensory properties of cooked Ramyon which was manufactured with several alkali agents showed quite acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1195-1201
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• 2005

This study has investigated the bioavailability of calcium in eggshell powder (ESP) fortified ramen. Wean-ling SD rats were maintained for 2 weeks on 0.05$\%$ low calcium diet then assigned randomly to one of 5 groups. Animals were provided for 4 weeks one of 3 different experimental diets containing 0.15$\%$ calcium as $CaCo_{3}$, NFDM, or ESP fortified ramen. Two control groups were fed either 0.05$\%$ calcium or general ramen containing 0.08$\%$ calcium. The body weight, diet intake, food efficiency ratio (FER), bone growth, calcium contents of bones, and apparent absorption were measured. Experimental results show that regardless of calcium sources 0.15$\%$ calcium groups increased body weight, weight and length, calcium content, and the strength of two bones (tibia and femur) significantly compared to 0.05$\%$ calcium group. The apparent absorption rate of calcium also showed similar results supporting the bioavailability of ESP fortified ramen is not inferior to either NFDM or $CaCO_{3}cdot$ The results indicate that ESP fortified ramen is a proper mediate for calcium fortification in Korea.

• Aerospace Industry
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• v.41
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• pp.60-63
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• 1996

미국에 이어 두번째로 군용 항공기를 수용하고 있는 나라라면 프랑스밖에 없다. 2차대전 이후 드골 대통령의 강력한 영도 아래 경제재건기부터 항공우주산업에 주력하여 오늘에 와서는 세계 제2위의 항공산업국으로 우뚝서게 되었다. 그런 프랑스가 만든 세계적인 전투기라면 바로 닷소사의 미라주 전투기를 꼽을수 있다. 전세계 23개국의 하늘을 지키는 미라주를 분석해 본다.

• Product Safety
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• s.192
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• pp.30-33
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• 2009

대한민국 주부라면 누구나 알만한 제품. 물론 많은 제품들이 있겠지만 그 중 하나인 도깨비방망이... 주부들이 꼽는 주방 최고의 재주꾼은 무엇일까? 오븐, 가스레인지, 전자레인지, 냉장고$\cdots$주부라면 아마 '도깨비방망이'를 꼽을 것이다. 도깨비방망이는 지금까지 250만 대 이상이 팔린 대한민국 주부들의 대표적인 'MUST HAVE 아이템' 이다.

• Digital Contents
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• no.7 s.62
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• pp.98-99
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• 1998

알뜰주부라면 똑같은 제품이라도 여러상점을 돌아다니면서 가격과 사양을 꼼꼼히 비교하여 구입한다. 마찬가지로 알뜰한 네티즌이라면 인터넷을 통한 쇼핑도 여러사이트를 돌아다니면서 제품의 가격과 사양을 살펴본 후 결정한다. 그러나 이런 알뜰 쇼핑을 위해서는 많은 노력이 필요하며 특히 많은 시간이 소요된다. 이런 알뜰 네티즌의 불편함을 해결해 줄 수 있는 상품검색엔진을 개발한 업체가 있어서 개발배경 및 내용에 대해 살펴봤다.

• 건강소식
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• v.36 no.10
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• pp.26-27
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• 2012

가을은 단풍 산행을 위해 산을 찾는 사람들이 많아지는 계절이다. 등산은 심폐와 온몸의 근육과 인대를 강화시키는데 효과적인 운동이지만, 등산 전 몸 상태에 대한 점검 없이 무리한 등산을 할 경우 평소 약해진 다리 혈관이 늘어난 혈액량을 감당하지 못해서 건강을 해칠 수가 있다. 더욱이 등산을 즐기는 중장년층이라면 종아리 근육의 탄력이 약화되어 정맥혈관이 확장되는 정맥류가 발생할 가능성이 높고, 이미 정맥류가 있는 경우라면 악화될 수 있다.