• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.808-815
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• 2007

Four different herbs, including rosemary, oregano, basil and sage, along with green tea were individually added to ground beef at different percentages: 0.5, 1.0, and 1.5, respectively. The sensory qualities of the five natural herbs and their antioxidant effects were evaluated using Beef-Yukwonjeon. For the sensory evaluation results, the 0.5% herb addition and the control group generally showed higher acceptability scores than the 1.0% or 1.5% herb addition groups. In particular, the Yukwonjeon made with 0.5% green tea showed higher preferences in the acceptance tests and ranking tests. However, the sensory differences among samples were reduced after 3 days of storage at $6^{\circ}C$. For the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than the value of the control group, but not significantly(p>0.05). However, the antioxidant effects of each herb showed higher values over a longer storage period as well as at the higher herb concentrations. The antioxidant effects of the herbs during 7 days' of storage at $6^{\circ}C$ were evaluated as $10.0{\sim}38.5%$ reductions in TBARS values as compared to the group without herbs. Furthermore, the antioxidant effects of the herbs during 30 days' of storage at $-20^{\circ}C$ were shown as $16.8{\sim}27.8%$ reductions in the TBARS value. The green tea showed the highest antioxidant activity against lipid oxidation, because it was acceptable at higher concentrations in the sensory evaluation. These results indicate the potential to produce better quality beef-Yukwonjeon, with herbs, especially green tea.

• Journal of Energy Engineering
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• v.13 no.1
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• pp.75-81
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• 2004

ZZFCa sorbents for hot gas desulfurization in IGCC were prepared by adding calcium oxide to ZZF sorbent in order to improve its attrition resistance in this study. ASTM attrition test for the sorbent was performed at several different weight percentages of CaO to investigate the attrition characteristics of ZBFCa sorbents as a function of CaO content. Attrition index of ZZF without CaO was 28.3% and its collected attrition index was 10.8％. ZZFCa-3 containing 3 wt% CaO showed the lowest attrition index (AI=17.3％, CAI=8.8％) in the test. From the results of SEM morphologies and particle size distribution measurements, ZZFCa-3 maintained a fine shape and a desirable average particle size even after attrition test. In the experiments of sulfidation/regeneration for ZZFCa-3 sorbent concentration of hydrogen sulfide in coal gas was lowered from 10000 ppm to below 1 ppm. Sulfur removing capacity was about 28.8 g S/100 g sorbent. Neither formation of CaSO$_4$ was observed in XRD measurement nor SO$_2$ slippage was observed during sulfidation process.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.61-65
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• 1990

Comparison of induction times among the Rancimat Method, the Oven Test and the Weight Method were investigated, and the oxidation stability of perilla oil was determinated by the Rancimat Method. The induction times determinated by three methods using perilla oil show a good correlation. And the temperature dependence of the induction times of perilla oil was as follows. $t_p=e^{-0.0815T+9.183}$. The antioxidant effect of Tocopherols on the oxidation of perilla oil was not observed, and the antioxidant effect of the organic acids was increased in the order of Ascorbic acid>Ascorbyl stearate>Malic acid>Tartaric acid>Citric acid. The synergistic effect of Ascorbic acid (500 ppm)and Tocopherols was not observed below 200ppm of Tocopherols, but became larger with increasing Tocopherols level over 200ppm.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.267-273
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• 2018

Horse fat was extracted from fatty horse meat at $70^{\circ}C$ under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of ${\alpha}$-, ${\gamma}$-, or ${\delta}$-tocopherol during storage of 14 days at $65^{\circ}C$ in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of ${\gamma}$-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both ${\gamma}$- and ${\delta}$-tocopherol impeded the oxidation of horse fat during storage.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.7-10
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• 1993

This study was carried out to investigate the effect of silicone oil on preventing deterioration of oil in frying potatoes. The results obtained are summarized as follows: 1. Frying potatoes in oil, the oil added silicone oil slowly increased acid value, dielectric constant and decreased smoke point as compared with the oil without silicone oil. In the early stage of frying, there was on difference in deterioration degree of the frying oil between 1ppm and 10ppm addition of silicone all. But as frying time prolonged, the higher silicone oil was added. the more stable in deterioration of frying oil. 2. When silicone oil was added at the level of $1{\sim}10ppm$ into the oil for frying potatoes. it was possible to prevent deterioration of the frying oil.

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.407-414
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• 2015

To increase antioxidative activity of Chungkukjang, the protective effect of Seoritae Chungkukjang (SC) added with green tea powder against oxidative stress was evaluated under the cellular system using LLC-$PK_1$ cells. The treatment of 3-morpholinosydnonimine showed increase in lipid peroxidation, and decrease in endogenous anti-oxidant enzymes activity and cell viability. The methanol extract of SC inhibited lipid peroxidation by 70.9%, and significantly increased cell viability up to more than 33.2%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Particularly, the addition of green tea in SC exerted protective effect against oxidative stress by ONOO- through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation. More addition of green tea showed stronger protective activity. These results suggest that the addition of green tea to SC leads to the increase in the antioxidative effect of Chungkukjang through elevation in antioxidative enzyme activities and protection from lipid peroxidation.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1029-1034
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• 1999

To enhance the cleaning and sterilization effect of cooled electrolyzed acid water on lettuce, several kinds of polysorbates were used at various concentrations in immersion washing process. In case of the treatment containing polysorbate 20, coliform count of lettuce was reduced to about 1/40 level of that in non-treated lettuce. The treatment containing polysorbate 60 did not show a significant sterilization effect. Otherwise, the total and coliform counts of lettuce during immersion in electrolyzed acid water containing 1 ppm of polysorbate 80 was reduced to about 1/300 and 1/1,700 level of those in non-treated one. And, the changes of ORP(oxidation-reduction potential), pH and color value of lettuce in electrolyzed acid water containing 1 ppm of polysorbate 80 were not quite different during 60 min. immersion, but HCIO content decreased from 10.28 ppm to 8.51 ppm after 20 min. immersion. Also, total and coliform count of lettuce immersed in electrolyzed acid water containing 1 ppm of polysorbate 80 was lower to about 1/1,800 after 20 min. and 1/5,550 after 30 min, compared with non-treated lettuce.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.47-47
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• 2004

현재 우리의 식습관은 식물성 식습관을 벗어나 동물성 식품의 이용 비중이 점차 증가하고 있으며, 따라서 육가공품의 소비가 증가하고 있는 추세이다. 대부분의 육가공품이 장기간 보존을 함에 따라 여기에 보존료를 첨가하고 있어 위생상 문제점을 야기하고 있다. 이에 항산화 능력이 뛰어난 옻을 이용한 육가공 제품을 제조하여 제품의 품질과 밀접한 관련성이 있는 지질의 안정성을 분석하였다. 일반돈육, 옻 추출물을 사료에 첨가하여 사육한 돈육, 일반 돈육에 옻 추출물을 2%, 4% 및 8% 첨가시켜 각각 육제품을 제조하여 4$^{\circ}C$에서 60일간 저장하였다. (중략)

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.06a
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• pp.16-16
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• 2009

ZnO($Zn_{1+x}O$)는 n-type 반도성 세라믹스로 우수한 전기적, 광학적, 화학적 특성을 갖고 있어 바리스터, 투명 전도막, 화학 및 바이오 센서, UV light emitter 등 다양한 용도로 사용되고 있다. 또한 ZnO에 각종 천이 금속 산화물을 일정량 첨가함에 따라 발생하는 결함준위와 입계 특성의 변화에 대한 연구가 활발히 진행되고 있다. 다양한 천이 금속 산화물의 첨가에 따른 전기적 광학적 특성의 변화에 대한 결과들이 많이 보고되고 있지만 서로 상충되거나 해석상 다소 어려운 것으로 알려져 있다. 따라서 본 연구에서는 ZnO에 $Cr_2O_3$를 2.0 at% 첨가하여 Cr 첨가에 따른 ZnO의 결함준위와 입계 특성 변화에 대하여 각종 유전함수($Z^*$, $Y^*$, $M^*$, $\varepsilon^*$, and $tan{\delta}$)를 이용하여 고찰하였다 ZnO에 Cr을 첨가할 경우 결함 중 장범위 쿨롱 인력에 의한 결함(0.13~0.18 eV)이 ~100K 영역에서 나타났으며, ZnO 내 결함 중 대표적인 $Zn_j$와 $V_o$는 서로 겹쳐서 나타났다. 이들 중첩된 결함에 대하여 각종 유전함수를 이용할 경우 서로 분리해 낼 수 있는 강점이 있음을 논하였다. 또한 각 결함준위가 강는 정전용랑(C)과 저항(R)을 impedance-modulus spectroscopy를 이용하여 구한 결과, 소결온도가 높아질수록 정전용량은 증가하였으며, 측정온도가 놓아질수록 높아지는 경향을 나타내었다. 입계의 정전용량은 소결온도가 높아질수록 높아 지지만 측정온도가 높아질수록 낮아지는 경향을 나타내었다. 각 저항값은 소결온도 및 측정온도가 높아질수록 지수적으로 감소하였다. 또한 분포함수를 이용하여 입계 안정성에 대하여 고찰하였다.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.547-551
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• 1992

The antioxidative effects of Rhus javanica $Linn{\acute{e}}$ ethanol extract (RE) with or without some synergists were determined by measurement of POV and TBA of oil in ramyun and potato flake fried in palm oil or lard. RE with ascorbic acid and with tocopherol significantly increased the oxidative stability of ramyun. The results obtained from sensory evaluation were similar to those of POV and TBA values. RE with phosphoric acid and with ascorbic acid retarded the oxidation of potato flakes fried in palm oil or lard during storage.