• Food Science and Preservation
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• v.15 no.6
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• pp.884-890
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• 2008

This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.

• Journal of Power System Engineering
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• v.11 no.2
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• pp.5-11
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• 2007

액화천연가스(LNG : Liquified Natural Gas)는 연료로 사용하기 위하여 기화하는 과정을 거치게 되는데 기화하는 방식에는 해수에 의한 기화와 공기에 의한 기화의 두 가지 방식으로 나뉘게 된다. 해수에 의한 기화는 LNG 인수기지에서 대량의 LNG를 NG로 기화하기 위하여 사용하며, 공기에 의한 기화는 LNG 위성기지에서 사용처에 적합한 온도를 얻기 위해서 일반적으로 많이 사용하고 있는 공기식 기화기를 이용하여 기화를 하는 방식을 취하고 있다. LNG가 NG로 기화하는 과정에서 1kg당 200kcal의 냉열을 외부로 방출하고 있으며, 이러한 냉열의 방출로 인하여 공기식 기화기의 표면에 결빙현상을 발생시킨다. 또한 현재 사용하고 있는 기화기는 $2{\sim}3$개의 기화기를 연결하여 사용하고 있어 그 비용의 손실이 크다고 할 수 있다. 그리하여 본 연구는 최근 사용빈도가 증가하고 있는 공기식 기화기에 관한 것으로 작동유체는 실제 LNG와 특성이 비슷한 초저온 액화가스인 $LN_2$를 사용하였다. 이번 연구에 사용된 변수는 다음과 같다. 첫째, 각각의 기화기의 길이를 4000mm, 6000mm, 8000mm으로 하였고 핀의 type을 finless, 4fin, 8fin으로 하여 적용하였다. 두 번째는 봄, 여름, 가을, 겨울철에 따른 기화기의 성능을 알고자 각각의 계절별 온도와 습도를 적용하였다. 마지막으로 계절별 풍속과 실험을 하는 시간 동안의 유량을 알고자 압력을 1 bar로 적용하였다. 그리하여 이번 연구의 목적으로는 각각의 변수를 통하여 실험을 진행 한 후 vaporizer type과 길이에 대한 최적의 성능을 가지는 기화기에 대한 자료를 제시하고자 한다.기성분은 균주에 따른 약간의 차이가 있었으나 경향은 비슷하게 나타났다. 이상의 결과 알코올 발효 균주에 따른 참다래 와인의 이화학적 품질특성에는 큰 차이가 없었으나 고급알코올함량을 비교하였을 때 Sacch. cerevisiae Wine 3이 와인제조에 가장 적합한 것으로 평가되었다.장 낮은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 증가하였다. b값은 CSB가 가장 낮은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 증가하였다. 물성측정 결과 경도와 응집성은 각 시료들 간의 유의적인 차이가 나타나지 않았다. 탄력성과 부서짐성은 CSB가 가장 낮았으며, 홍국의 함유량이 증가할수록 증가하였다. 점착성은 SDB1이 가장 낮았으며, 홍국의 함유량이 증가할수록 증가하였다. 관능검사 결과 기공의 균일성은 SDB1이 가장 균일한 것으로 나타났으며, 색은 홍국의 함유량이 증가할수록 높게 나타났다. 경도, 탄력성, 단맛 및 신맛 등은 홍국 함유량이 증가할수록 증가하는 것으로 나타났다. 이취는 SDB1이 가장 적게 나는 것으로 나타났으며, 전반적인 기호도는 SDB1이 가장 높았다. 따라서 홍국을 10% 첨가한 sourdough starter를 3일 동안 발효한 후 반죽에 첨가하여 sourdough bread를 제조할 때 품질이 가장 우수한 제품을 얻을 수 있었다.생수와 여러 물질의 혼합용액의 온도가 장에 끼치는 자극에 차이가 있지 않나 추측되며 이에 관한 추후 연구가 요망된다. 총대장통과시간의 단축은 결장 분절 모두에서 줄어들어 나타났으나 좌측결장 통과시간의 감소 및 이로 인한 이 부위의 통과시간 비율의 저하가 가장 주요하였다. 이러한 결과는 차가운 생수 섭취가 주로 결장 근위부를 자극하는 효과를 발휘하는 것이 아닌가

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.597-602
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• 2011

Small black beans (SBB) were germinated up to 72 h at 23$^{\circ}C$, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of $L^*$ and increase of $b^*$ values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.

• Food Science and Preservation
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• v.23 no.3
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• pp.301-309
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• 2016

The objective of this study was to investigate physicochemical and antioxidant characteristics of immature flat persimmon during 7 heat treatment aging steps. The pH decreased, and hence, acidity increased with aging. Hunter L value decreased with aging. The a value rapidly increased until step 3, whereas the b value decreased. Fructose content decreased while glucose contents slightly increased during aging. Hardness, chewiness and gumminess rapidly decreased, indicating softening in texture, but it was negligible after aging step 3. Phenolic compounds including gallic acid and homogentisic acid were detected at step 3 and then gradually increased with aging. However, contents of flavonoid and tannin were much higher in step 1 sample than others. The antioxidant activities observed by DPPH, ABTS, and FRAP assay were the highest at step 1 possibly due to the higher levels of flavonoids and tannin acid in the step 1 sample.

• Food Science and Preservation
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• v.18 no.2
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• pp.131-142
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• 2011

The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in $L^*$ and $b^*$ values and upward trend in $a^*$ value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.664-670
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• 2012

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.642-647
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• 2002

This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1042-1047
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• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.80-85
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• 2004

This study was performed to provide basic quality characteristics data of Kimchi by storage containers that will be applied for Kimchi storage container development of new material. In all storage containers, pH was decreased with increased storage days, while acidity was increased with increased storage days, The changes of pH and acidity by storage containers were alumina < stainless < bio < plastic. Salt content was same to all containers. In all storage containers, reducing sugars of Kimchi at first were 22.65${\pm}$0.04$\^$a/ mg/mL. But as these of alumina, stainless, bio and plastic at storage after 31 days were 11.18${\pm}$0.15$\^$a/ mg/mL, 5.39${\pm}$0.02$\^$b/, 3.74${\pm}$0.10$\^$c/, and 3.14${\pm}$0.02$\^$d/ mg/mL, respectively. The hardness, cohesiveness and gumminess of Kimchi by storage containers decreased with increased storage days. And the changes ratio of these were alumina < stainless < bio < plastic. The desirable organoleptic characteristic such as sourness, fresh cabbage taste and firmness were long time maintained at alumina container A significant evidence was detected that the alumina container showed less quality change than that of bio, stainless and plastic containers as storage days increased.