• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.139-147
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• 1981

In this study, by using Landrock method modified by Yokozeki (1973) and Koizumi (1980), water activity ($a_w$) of various model preparations of Kamaboko was measured and ability of lowering $a_w$ of humectants added such as sodium chloride, sugars and polyols was discussed. The results were as follows : 1 The effect of sodium chloride on lowering aw was the highest among all of examined. When $4\%$ sodium chloride as humectant was added to the model Kamaboko, the $a_w$ was reduced to 0.94 or below. 2. Among the sugars, glucose was so effective that it lowered $a_w$ to 0.96 by adding $10\%$, but it would cause browning reaction on the Kamaboko surface. 3. Glycerin was the most effective among the polyols. When it was added by $10\%$, the $a_w$ of Kamaboko was reduced to 0.95. 4. It was more effective to decrease $a_w$ to lower moisture content of model Kamaboko.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.524-528
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• 2020

The aim of this study was to enhance the use of wheat bran in lactic acid bacteria (LAB) fermentation. LAB fermentation of wheat bran and the flavor components and amino acids of fermentation products were analyzed using gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The results showed that total flavor components increased by 93% and 73% in the animal-based LAB mixture (T2) and plant-based LAB mixture (T3), respectively, after fermentation. Among these components, 2,3-butanedione (diacetyl), known for its buttery flavor, was detected at concentrations of 18.44 ng/g (T2) and 16.95 ng/g (T3). Levels of hexanal and nonanal, which causes off-flavor components in wheat bran, dramatically decreased after T2 fermentation; similarly, levels of total free amino acids decreased by 37.6% (T2) and 36.7% (T3) after fermentation. This may explain why some components were bound to volatile compounds during LAB fermentation. These results suggest that LAB-fermented wheat bran is a potential value-added food material.

• Proceedings of the Korean Fiber Society Conference
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• 2007.11a
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• pp.321-322
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• 2007

See Full Text

• Proceedings of the Korean Fiber Society Conference
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• 2007.11a
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• pp.429-430
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• 2007

See Full Text

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2003.04a
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• pp.192-196
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• 2003

폴리비닐알코올[poly(vinyl alcohol)(PVA)]은 1924년에 Herrmann과 Haehnel이 폴리아세트산비닐[(poly(vinyl acetate)(PVAc)]의 비누화 도중 처음 합성되었으며, 2차 세계대전 이후 일본에서 비닐론 섬유용 수지로 상업화되기 시작했다. PVAc의 비누화로부터 제조되는 PVA는 흰색의 분말상 고분자로 필름 및 섬유의 형성이 용이하고 표면 활성도가 높으며, 기계적 성질 및 접착 강도가 높고, 용해도와 화학적 반응성이 우수하다. (중략)

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.434-437
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• 1996

This study was carried out to investigate the Allium tuberosum. We collect the volatile components of Allium tuberosum by dynamic head space method. Sample was analysed by gas chromatography-mass spectrometry(GC-MS). Twenty on components, 14 sulfides, 12 alcohols, 2 aldehyde, 1 furan, 1 acid and 1 benzene were confirmed in sample.

• Proceedings of the Korean Fiber Society Conference
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• 1995.04a
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• pp.12-13
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• 1995

• The monthly packaging world
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• s.154
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• pp.108-109
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• 2006

PVA필름은 휴대폰, 카메라폰, 컴퓨터모니터, LCD TV등 편광필름이 사용되는 TFT-LCD 제품에는 반드시 필요한 핵심부품으로, 최근 인조대리석 제조용 필름, 분리필름, 내(耐)산소투과성 포장필름 등에도 활용범위를 넓혀가고 있는 신소재이다. 그러나 PVA필름은 일본이 PVA특성조절기술을 갖고 있어 그동안 일본에서 전량 수입해 사용해 온 것이 현실. 지난 1990년 설립된 이래, 국내 최초로 순수국내 기술로 고온수용성 부직포를 개발하며, 생산해 온 (주)텍스테크(대표이사 신재균)가 폐 부직포를 재활용해 LCD용 폴리비닐알코올(PVA) 필름을 제조하는 기술을 개발, 업계의 주목을 끌고 있다. 신재균 사장을 만나 폐부직포를 이용한 PVA 필름제조 기술개발 경위와 기대효과를 들어보았다.

• Proceedings of the Korean Fiber Society Conference
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• 2001.04a
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• pp.321-324
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• 2001