• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.620-626
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• 2017

This study conducted chemical and physical hazard analysis on the acidity, peroxide value, color removal, and limit criteria of metal detector of roasted laver. The Hunter color L- and a-value of roasted laver was higher than the control, and the b-value was higher at $400^{\circ}C$. The limit criteria establish by metal detector was determined to a sensitivity of 60 because it detected 100% in a sensitivity of 60 to Fe and Sus. The acidity and peroxide values increased with increasing temperature. These results confirmed that roasted laver is safe when roasted to $300^{\circ}C$ for 5 seconds.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.324-324
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• 2022

식생활이 풍요로워진 우리나라는 국민의 포화지방산 섭취량이 빠르게 증가하고 있는데 섭취량을 줄일 필요성이 있다. 최근 우리나라의 콩가루, 두유 시장규모는 건강과 국산 열풍으로 2016년부터 연평균 13%씩 성장 중이며 국산콩 사용량이 두부 다음으로 많다. 콩은 풍부한 단백질과 더불어 건강에 좋은 불포화 지방산함량이 높다. 하지만 높은 불포화지방산 함량은 저장성을 떨어뜨리는 역할을 한다. 본 연구에서는 불포화지방산함량이 상이한 3가지 콩을 3종류의 포장재에 밀봉 포장하여 상온과 저온에서 3개월간 저장실험을 하였다. 저장안정성 평가는 유지를 추출하여 산가측정을 하고 가스크로마토그래피(GC)를 이용하여 지방산함량 변화를 확인하였다. 산가는 저장기 간에 따라서 매달 산가가 유의적으로 증가하는 경향을 보였으며, 저장 온도에 따라 초기, 상온, 저온모두 각각 유의적인 차이를 보였다. 콩 종류에 따라서도 유의적인 차이를 보였는데 포장재에 따라서는 차이를 보이지 않았다. 저장기간에 따라 콩가루의 지방산 변화는 대찬콩은 저온에서 올레산이 감소하는 경향을 보였고, 호심콩은 상온, 저온 처리구 모두에서 올레산과 리놀레닉산이 감소하는 경향을 보였으며, 49-3-1-8 콩은 상온, 저온 처리구 모두에서 올레산, 리놀레산, 리놀레닉산이 감소하는 경향을 보였지만 호심 상온처리구에서 리놀레닉산이 감소한 것을 제외하고는 유의미한 결과값을 얻지 못하였다. 저장 3개월차에 산가는 상온, 저온 처리구 모두에서 호심콩가루가 가장 낮게 나왔는데 이것은 이중결합이 하나라 비교적 안정성이 높은 올레산함량(~80%) 때문으로 보인다. 반면에 49-3-1-8 콩은 이중결합 3개로 가장 산화되기 쉬운 리놀렌산 함량이 비교적 많아 가장 산가가 높게 나왔다. 결과적으로 올레인산 함량이 높은 호심 콩 가루가 가장 저장안정성이 좋을 것으로 보인다.

• Food Science and Preservation
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• v.21 no.3
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• pp.308-314
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• 2014

The storage characteristics of milled rice produced using the dry-type (DT), semi-dry-type (SDT), and wet-type (WT) systems were studied. Immediately after rice was milled with these systems, storage experiments on the milled rice were conducted for 12 weeks at three temperatures (10, 20, and $30^{\circ}C$). As the storage period increased, the color (b value) and the fat acidity slowly increased, and the whiteness, moisture content, turbidity, solid matter, and number of total bacteria decreased. The effects of the storage temperature on the moisture content, total number of bacteria, and fat acidity were greater than those of the milling system type. The high storage temperature showed greater potential for increasing the moisture content and the fat acidity and decreasing the total number of bacteria. The initial moisture content of the sample produced using the WT milling system was higher than that of the other samples. Also, the initial turbidity and solid matter of the WT system sample were lower than those of the other samples, but the degree of the decrease was similar to that of the others as the storage period passed. These results showed that the system type and the storage temperature are important factors in the safe storage of wash-free rice. Specifically, the wet type milling system affected the initial quality properties, which made its safe storage period shorter than in the other types.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.396-402
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• 2020

In order to investigate the changes in the quality attributes during the storage of dry-milled rice flour, two flour samples were obtained from two rice varieties (Hangaru (HG), Samkwang (SK)). These samples were stored at 4℃ and room temperature, respectively, and we analyzed the initial rice flour moisture content and chemical properties. The changes in the rice flour pasting and quality properties during storage were measured for 12 months. Our results showed that HG exhibited better pasting properties than SK, while the fat acidity of HG rapidly increased at room temperature, resulting in short shelf-life. However, the low-temperature (4℃) storage of dry-milled rice flour could reduce the change in the free fatty acid values of both samples. Therefore, low-temperature storage seems to contribute not only to an increased rice flour shelf-life by reducing the fatty acid value changes but also to a reduction in the changes in pasting properties.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.328-335
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• 2000

This study was investigated the effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice. Frozen pork cutlet was fried for this study. The most frequent application methods of frying oil in school foodservice and treatments of this paper were as follows ; (A) use the frying oil (36ι) just one day(200ea.$\times$ 5times) (B) reuse the used oil(A method) once more adding 50%(18 ι) fresh oil after 3 or 5 or 7 days (C) reuse the used oil(A method) once more after 3 or 5 or 7 days. The major fatty acids of fresh oil were linoleic acid, oleic acid, palmitic acid, and linolenic acid in order to content. The viscosity of frying oil was increased gradually by increasing the number of frying times and storage period of frying oil after once used. Both redness and yellowness of frying oil showed similar trend to viscosity. As a result of this study, the application methods of frying oil in the school foodservice influenced on the physicochemical properties of frying oil, but acid and peroxide value were under the safety level of frying oil prescribed in the Health Social Affairs Ministry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.613-617
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• 2011

This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose$^{(R)}$. BR was stored for 30 days at $30^{\circ}C$, and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose$^{(R)}$ results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose$^{(R)}$. Accordingly, SMart Nose$^{(R)}$ could be successfully used for easy screening and quality evaluation of stored rice.

• Food Science and Preservation
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• v.13 no.5
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• pp.543-547
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• 2006

Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions($18{\sim}25^{\circ}C$, $18{\sim}34%RH$. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.

• The Journal of Korea CHUNA Manual Medicine
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• v.3 no.1
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• pp.1-14
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• 2002

Objectives : To investigate the effects of Saengmaeksan-with-Ogapy on the recovery of fatigue induced by post-swimming exercise. Methods : The lactic acid, creatine phosphokinase(CPK), lactate dehydrogenase(LDH) and glucose were measured in blood. Results: The result were as follows; 1. The lactic acid levels in Saengmaeksan and Saengmaeksan-with-Ogapy group were immediately decreased at 30 minutes after exercise and statistically showed the significance different from the control group (P<0.005). 2. The CPK activities in Saengmaeksan and Saengmaeksan-with-Ogapy group were immediately decreased after exercise and statistically showed the significant difference compared with the control group (P<0.05). 3. The LDH activities in Saengmaeksan and Saengmaeksan-with-Ogapy group did not show the significant difference compared with the control group. 4. The glucose levels in Saengmaeksan and Saengmaeksan-with-Ogapy group did not statistically show the significant difference compared with the control group. Conclusions So it could be concluded that saengmaeksan and Saengmaeksan-with-Ogapy can recover the fatigue of after exercise.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.175.2-175.2
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• 2011

바이오디젤의 국가별 의무 사용 정책 확대로 인해 원료유 가격이 상승하고 있으며 원료유가 부족한 상황으로 다양한 원료를 찾는 연구가 진행되고 있다. 육상 유지 작물보다 단위면적당 생산성이 매우 높은 미세조류는 제3세대 바이오매스로 주목받고 있으며 산업체 배출 이산화탄소를 이용해 작은 면적에서 배양할 수 있는 장점이 있다. 미세조류로부터 바이오디젤 생산은 먼저 오일 함량이 높은 미세조류 종의 선정과 배양 및 수확 후 효율적인 방법으로 바이오디젤 원료유를 추출하는 과정이 중요하다. 본 연구는 Microwave로 전처리된 미세조류로 부터 원료유를 추출하여, 인지질, 단백질, 엽록소 등의 반응저해 물질을 일부 감소시키고 추출수율을 높였지만, 산가가 80이상으로 높게 추출되고 추출된 오일이 높은 점성을 가지는 문제가 있다. 이로 인해 전이에스테르화 반응의 진행이 불가하였으며 이러한 문제를 해결하기 위해, 에스테르화 반응에 용매를 혼합하여 반응성을 개선하고자 하였다. 추가된 보조 용매는 오일과 쉽게 혼합되어 반응물의 점성을 낮추고, 반응 완료후, 물에 쉽게 용해되는 불순물, 미 반응물, 촉매 등의 분리 및 제거를 용이하게 하는 장점이 있다. 또한 오일과 비교하여 낮은 끓는점을 갖는 용매는 증류를 통해 쉽게 제거가 가능하다. 반응이 완료된 오일은 초기산가 80에서 10이하의 감소를 나타내 용매 혼합 에스테르화의 효율적인 부분을 확인하였다.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.29-33
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• 1984

Chemical composition and condition of acid hydrolysis of waste composts during the cultivation of oyster mushroom (Pleurotus ostreatus) were determined. Ash content of composts increased while organic matter content decreased as the cultivation progressed. More than 90% of mushroom was produced from the first and second cropping period. An optimum condition for acid hydrolysis was at 2.0% $H_{2}SO_{4},\;1.5kg/cm^{2}$ vapor pressure for 30min and 20times (acid/compost). Formation of furfural in acid hydrolysis increased remarkably as acid concentration increased.