• Food Science and Industry
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• v.49 no.2
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• pp.63-70
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• 2016

대부분의 산채는 한 계절에만 생산되므로 연중 공급될 수 있는 건조 상태로 유통된다. 건조 산채에 필요한 제품화 기술로는 재수화시간 단축기술, 간편 즉석 산채와 즉석 조리 산채의 제품화 기술 등이다. 식품소재로의 응용분야 확대를 위해서는 산채를 미분화하여 일반식품소재화 하는 방법이 적합하다. 그러나 전분함량이 낮은 산채류는 분쇄력이 가해지기 어려워 공업 규모에서의 미분말 제조가 곤란하고 비용적인 문제로 용도가 제한된다. 따라서 산채의 식품소재화 공정에서 중요한 핵심기술은 분쇄이므로 저비용에서의 미분말 제조기술 개발이 필요하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2009.10a
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• pp.280-281
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• 2009

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2009.10a
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• pp.737-738
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• 2009

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2008.11a
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• pp.127-128
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• 2008

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2008.11a
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• pp.129-130
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• 2008

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2008.11a
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• pp.621-622
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• 2008

• Proceedings of the Materials Research Society of Korea Conference
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• 2005.05a
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• pp.162-162
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• 2005

• Applied Biological Chemistry
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• v.32 no.4
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• pp.332-337
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• 1989

Rheological properties of rehydrated freeze dried instant rice were investigated in comparison with that of cooked rice. The time changes in reciprocal hardness of instant rice grains at various rehydration temperatures$(60{\sim}90^{\circ}C)$ could be expressed by the first order reaction rate equation regardless of rehydration temperature and reaction rate constant increased as the rehydration temperature increased. Activation energy for rehydrating instant rice was 6.1 kcal/g-mol. Analysis of compressive stress relaxation test showed that the viscoelastic properties of both rehydrated instant rice and cooked rice grains could be expressed by 6-elements generalized Maxwell model. Rehydrated instant rice revealed higher relaxation decay than that of cooked rice and showed the elastic property increased by increasing the rehydration temperature.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04b
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• pp.97-99
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• 2004

본 논문에서는 다차원 데이터의 유사도 검색을 효과적으로 수행하기 위한 색인 구조를 제안한다. 제안하는 색인 구조는 차원의 저주 현상을 극복하기 위한 벡터 근사 기반의 색인 구조이다. 제안하는 색인 구조는 부모 노드를 기준으로 KDB-트리와 유사한 영역 분할 방식으로 분할하고 분할된 각 영역은 데이터의 분포 특성에 따라 동적 비트를 할당하여 벡터 근사화된 영역을 표현한다. 따라서, 하나의 노드 안에 않은 영역 정보를 저장하여 트리의 깊이를 줄일 수 있다. 또한 다차원의 특징 벡터 공간에 상대적인 비트를 할당하기 때문에 군집화되어 있는 데이터에 대해서 효과적이다 제안하는 색인 구조의 우수성을 보이기 위해 다양한 실험을 통하여 성능의 우수성을 입증한다.